Since 2009, Nordo has been creating immersive theatrical productions in Seattle’s Pioneer Square. During the pandemic, Nordo shifted to provide Room Service boxes, an at-home blend of interactive story and cuisine, now served across the country. Last night, Nordo welcomed audiences back to The Knife Room for Down The Rabbit Hole, a Wonderland cabaret! Think part theatre and live music, part art installation, and part dinner with drinks. The cabaret experience comes with a karaoke twist on Fridays and Saturdays after the show. Nordo invited me to experience the production and I was lucky enough to make it on opening night.

Prepare yourself for a seamless, immersive experience. Down The Rabbit Hole brings themes of Lewis Carroll’s Wonderland to your table. There’s a lighthearted air with a hint of drama as The Queen of Hearts (Kate Kraay) sets out to find who stole the tarts with other local cast members. I couldn’t stop smiling, clapping, or whooping during the show. The art installations, the product of collaboration with three local visual artists, fit perfectly with the production. Bo Mellinger’s role as The White Rabbit, MC and Host was engaging, sassy, and fabulous! Megan Huynh (Alice), Justice Davis Denson (The Mad Hatter), and Jesica Avellone (The March Hare) rounded out the cast, each with great comedic timing for their roles.

The ticket price includes a locally sourced, five-course tasting menu from Nordo’s award-winning Executive Chef, Erin Brindley. This menu was full of themed surprises!

Pepper Tart

Flaky Crust with Savory Japanese-style Cheesecake with Mama Lil’s Pimento Cheese. The texture of the tart crust was sturdy paired with a soft, savory cheesecake. A unique dish to kick off the night!

Mushrooms M’Dear-a

Mushroom Medley Soup kissed with Madeira served with optional Goat Cheese “Sugar Cubes.” Perfectly earthy and hearty, this creamy soup was filling and delicious.

Oyster Bread Pudding

Fuji Bakery Japanese Milk Bread Soaked in Savory Custard and Stuffed with Hama Hama Yearling Oysters and served with Duck Confit. When I read the description for this dish, I wondered if it would all work together. It did. The bread pudding held together well and the oysters were complimented by the sweetness of the milk bread. The duck confit was soft and made for a perfect bite with the ingredients.

A Spring Ball

Height of the Season Salad – Red Currant Blossoms, Shaved Local Asparagus, Picked Dandelion Stems, Miner’s Lettuce, Pecorino, Pistachios, Puffed Black Rice, Edible Flowers and a Hibiscus Vinaigrette. This salad was truly an adventure! The textures, flavors, and aesthetics of it all came together for a satisfying experience.

Alice’s Final Pudding

Earl Grey & Chocolate Pot de Crème with Chantilly Cream and Intrigue Cocoa Nibs. A light cream is the secret to balancing a decadent pot de crème and the nibs added much needed texture to this final dish.

My friend Jessie and I had a great time! Our cheeks hurt from laughing and smiling so much. We couldn’t stop talking about how well-developed the characters were and how great the singing was. We were awed by the art installations and the pleasantly surprised by the unique menu offerings. This was my first experience at a live show in years and it was fantastic!

Down The Rabbit Hole runs through the end of May with ticket prices ranging from $95-$105. Ticket prices include the experience and a 5-course tasting menu. Drinks available for additional purchase. The post-show karaoke, starting at 10:30pm on Fridays and Saturdays are open to the public.