Choice Morsel: “Detox, retox” or staying hydrated, the Banya 5 way

Exploring the indulgent world of "spa food"

Spa cuisine, the high-style, low-cal cooking that was hugely popular throughout the U.S. in the 1980s was actually created in France by the renowned chef, Michel Guerard, as a marketing tool to lure Parisians to his wife’s family’s struggling spa. It worked, and cuisine minceur, as it is called in French, helped to turn the floundering spa and the tiny town where it was located, Eugénie-les-Bains, into a destination.

Fortunately, here in Seattle, we have several spas that take their cuisine as seriously as their saunas. Today we travel to Russia, by way of Banya 5 and the Venik Lounge. Because you have to love a spa that values food so highly that it builds a sister restaurant right next door.

Banya 5 is a Russian-style spa in Seattle’s South Lake Union neighborhood that offers wet and dry heat experiences (a sauna, steam room, cold plunge pool, salt water pool and hot pool). These vary by some 200 degrees and treat your body to a sensory experience more akin to a wild roller coaster ride than a relaxing Sunday drive.

After a few hours, or a whole day of schvitzing (admission includes unlimited use of the spa facilities with no time limit), you’ll need to rehydrate, and that means heading next door to the Venik Lounge for some vodka infusions. Regulars call it the “detox, retox.”

The Venik is a 25-seat bar and lounge (21 and up only) which offers a European-style menu with Russian highlights. When I stopped by earlier in the week there was no pierogi platter or borsht soup on the menu, which changes seasonally and includes several daily specials, so I contented myself with the Venik’s delicious signature meatballs served in a creamy porcini sauce and the mixed green salad with a favorite Russian ingredient, pickled beets, sourced locally from Full Circle Farm.

It’s Chef Niki Erickson’s house-infused vodkas that will really blow you away, like the Health Vodka, infused with organic garlic and Anaheim peppers and served the traditional Russian way — with a pickle. If “health” is not what you’re looking for, consider the other infusions: beet, wasabi, horseradish, cinnamon, chocolate and orange. The beet tastes just like fresh beets. So does the horseradish, and boy, does it have a kick. Experiment with a flight of three.

If vodka just isn’t your thing, get in the spirit with one of Russia’s most popular beers, Baltika, and drink it the way the Russians do: with a side of hard, dried fish — their version of beef jerky. It’s an experience you’re unlikely to forget, just like that dip in the plunge pool!

“Detox, retox” or staying hydrated, the Banya 5 way

Custom blended teas such as “Purify,” with burdock root, dandelion root, licorice root, lemongrass, anise seed, ginger and orange peel, from Seattle’s Laurel Teas, are complimentary in the Banya 5 lounge. Drink cupfuls the way the Russians do with plenty of black currant jam, used as a sweetener instead of sugar or honey.

Down a large glass or two of the marvelously refreshing cucumber water (served in lieu of tap water) as soon as you’re seated at the Venik Lounge.

If you like spas, you may be glad to know that this week is Spa Week. Visit spaweek.com to learn about local deals and discounts, available through April 18.