Kimchi and Strawberry Pearls Echo Upscale Dippin’ Dots on the Half Shell

At Conversation, the new restaurant at the Thompson Hotel in Seattle, you might think the menu description of oysters topped with sweet and spicy pearls sounds like a little drizzled hot sauce and mignonette. A closer look reveals the pearls to be Executive Chef Derek Simcik’s take on Dippin’ Dots, those beads of ice cream and sherbet frozen with liquid nitrogen and served at beaches and amusement parks around the...