Ordering In

Couple of things come to mind, reading Rebekah Denn's extensive account in the Times of the new Amazon Fresh restaurant delivery service.

First, how cool it is. You could, of course, order a chub of Australian "Kobe" ground beef ($6.69), a four-pack of Macrina buns ($4.49) and a sixpack of Pike Brewing Company's Kilt-Lifter Ale ($9.68) and assemble your own burgers, or click on Skillet Diner and, for only $17.50, have two burgers (plus buns, sauce, etc.) delivered. True, you have to cook the burgers either way, but Skillet fans know it's all in the sauce.

Second, who gets to decide what's on offer? That job, which Amazon calls "Culinary Projects Manager," may be the most important restaurant slot in Seattle, and it's actually held by a very qualified guy named Jonathan Hunt. Name sound familiar? Remember Lowell-Hunt, for a decade the most prestigious catering company in the region? That was Hunt and his business partner Russell Lowell. When they broke up, Hunt plunged into consulting work, started Boom Noodle and Blue C Sushi, among other projects. So far, Seattle is the only city where Amazon offers the same-day delivery service.

But Seattle has choices beyond Amazon as well.

By now, you realize it's time to give the bird the bird in favor of red meat. Beef. Where? Why, The Met, of course.

Formerly beefy chef Eric Hellner (newly trim for the season) offers a gift of his own: a 26-ounce chateaubriand with all the trimmings, as a holiday kit for $95.

The meat is USDA Prime, dry-aged, and comes pre-seasoned, along with sides (potatoes, mushrooms, root vegetables) and a jar of the traditional accompaniment to this classic cut, Cliff Sauce (drippings, butter, dry mustard, Worcestershire) that would all be prepared tableside by a tuxedoed waiter if you're actually sitting in the restaurant. Then again, you'd be paying $130.

Much less fuss to swing by 2nd and Marion, pick up the kit, and take it home. (Or have it delivered to a friend's house.) Then the fun begins. Per the instructions, you simply sear the chateau in a skillet, then roast it for about 15 minutes, alongside the vegetables. The sauce gets heated stovetop. You want a nice red wine with that, the Met will sell you a bottle of their house cabernet for $54. Hey, it's from Balboa Winery, really good stuff.

Just when you thought you'd never go back into the kitchen again, that juicy steak is looking pretty good. Call Allison Carter at 206-957-3216 by Dec. 23rd to reserve a kit; call Chef Hellner directly at 206-957-3222 if you can't figure out how to turn on your oven.

Metropolitan Grill, 820 Second Avenue, Seattle, 206-624-3287  

Photo of Chateaubriand provided by Metropolitan Grill. Photo of Jonathan Hunt courtesy of Boom Noodle