Results tagged “tavolata”

Okay. Maybe it was a little unfair of us to tease a dinner that the James Beard nominees for Best Chef Northwest, including Ethan Stowell, were preparing for a private little group of food writers. (Stowell sent out plates of six Shigoku oysters topped with uni--and that was per person, after amazing appetizers and with five courses to follow!) Actually, we had promised tweets so you could follow the Twitter dinner, but the technology failed. more ›

As we mentioned on Friday, we've got a dinner invitation of sorts for you tonight. more ›

While we're all still reveling in the Academy Awards, the restaurant industry is honoring its finest as well. A slew of local chefs are semifinalists for James Beard Foundation restaurant and chef awards [pdf], with nominees to be announced on March 23. more ›

End of year, thus time for the annual Belltown Bravo Awards. Yes, we'll add other neighborhoods in due course, we promise. In the meantime, don't get too excited; we're not. Hasn't been a particularly good year for restaurants in this nabe, in Seattlest's view. We lost some good ones (Cascadia, Qube, Marjorie), got some interesting new ones (Branzino, Kushibar, Tilikum Place, Spur) and the very promising Taberna del Alabardero, but overall, it hasn't been mouthwatering. Best promotions are still coming from the shoebox-sized Txori (the Tamborada, the San Firmin festival, the monthly Txoco dinners). For consistency and value, previous winners Steelhead Diner and Black Bottle continue to lead the pack. The real restaurant action these days is in Ballard, Capitol Hill, and (gulp) Bellevue. more ›

Is this something new? A chef who cooks, a spouse who writes. ("He tastes, she types." Or should that be "He cooks, she composes"?) more ›

Last week we had the pleasure of eating a remarkable salad at Tavolata. Composed of sugar snap peas, almonds, white anchovies, and mint, this simple salad was the highlight of our meal. The snap peas were radiant green and still crunchy, the almonds were perfectly cooked to a dark golden brown, and everything was dressed and seasoned just enough. However, the salad’s most beguiling feature was the way the peas were cut: longways, right down the middle. more ›