Hey, Brianna, we're from the greater Seattle area too, and I was also comparing it to some of the tasting menus we've done around Seattle. I've done Napa's chef's counter 3 times now, and I have to say that while it's very good, I've had better. What tasting menu was it you went to with the Iron Chef winner? The last one we did was at Alterra on Capitol Hill, and that was hands down the most amazing meal we've ever had. Also the most expensive, though. Ouch. We've also had wonderful tasting menus at Art of the Table (Ballard) and at Mistral Kitchen (South Lake Union).
One thing I find lacking at Napa Rose, is that the menu doesn't change as much as you'd find at any other tasting menu type meal. They have stuff on the menu there still that they had there when I first went 8 years ago (I'm looking at you, pan seared scallop!)
Also when we were there last week, I was wondering just how the heck they decided what to give my husband and what to give me. While we told the chef our preferences at the start (adventuresome, bold flavors, love seafood, duck, etc... but no sweetbreads, please) ... They fed us different little plates, and I was wondering what snap decisions about our appearances they made, that made them give me the blander, less adventuresome things. We had the wine pairings, and I had the same experience last year when I did it solo, and this year: the waiter went to pour me a Vouvray. I'm not a sommalier, but I know quite a bit about wines, and to me, unless it's a very good name, Vouvray is what you pour a suburban soccer mom who normally drinks Mike's Hard Lemonade, likes sweet stuff, doesn't really like wine, and doesn't know better. I stopped him, asked him to let me taste it first, shuddered (yup, very sickly sweet) and told him my preferences, especially for the food that was in front of me. After that he didn't look quite so complacent in what he poured me, especially when DH and I kept tasting each others' and agreeing on which we liked better. He still poured DH a glass that was the last of the bottle, and there were granule-like dregs all over the bottom of the glass. Very unprofessional. So Napa Rose has come down a notch in my estimation.
I will say, though, that since we are gluten free, I was surprised that their dessert menu has very little on it we could have. We were seated at the dessert counter, and at one point I was chatting with the pastry chef. "What do you have on the dessert menu that is gluten free? PLEASE don't say sorbet.... that's all we've been hearing." She looked somewhat embarrassed and said, "Yeah, it's that or creme brulee... maybe some fresh berries." We were discussing the possibilities of wonderful chocolate things like mousse, flourless chocolate cake, gluten free flours that permit some great carrot and pumpkin confections... Later, unasked, she slid a plate across to me that said "Happy Birthday" in chocolate lettering... with two small triangles of a dense, almost fudge like chocolate ganache, decorated with little meringue buttons, cream and berry coulis garnish... she'd made it especially for me. That was pretty dang awesome of her!
