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These are the latter days. Generically a disaster film, Melancholia features two disasters. Big Picture, First Ave. Mountlake Terrace.
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The dish is all the better for it: An deciphering every dish when it arrives, then appealing acridity, boosted by the saltiness floating away with an appropriate salutation.
If the of crispy squash shoestrings food here can change lives and and fried sage leaves—which makes them shorten the distance between diners a shade more polished than similar dishes and God, as online reviewers have testified, served elsewhere. Atop tissue-thin petals of might it not also grow hair on balding heads, fatty kobe beef carpaccio, nestled in a wood soothe strained hips, and obliterate seasonal shavings—like pile of curling cabbage and affective disorder?
The servers will gamely mix Manhattans and martinis if asked, but guests are meant to drink wine. But back to the OJ. Non-starring ingredients give restaurants a chance to skimp. The food there is designed to be discussed, not devoured— should you string together a nearly perfect dinner-and-a-movie evening by heading to the nearby Harvard Exit after eating, plan on ordering lots of popcorn—and the cooks have much to contribute to the conversation. E hraskin seattleweekly. Absent the turnip, the pork loin—laid atop a scribble of pear mostarda—would still be pretty terrific.
Meats were consistently impressive over the course of my two visits to Altura, a product of smart sourcing and precise cooking. A comely top sirloin cap steak, a lean cut which is often toughened by inexact grilling, was admirably tender. Even better was a slab of grilled venison, primeval in its blood-red patina, goosed with cocoa and joined by a sauerkraut thick with mustard seeds. While Altura usually sauces its dishes in dots and darts, the venison sat in a puddle of earthy Barolo marinade.
The tajarin I tried was floppy. Lockwood exercises tremendous integrity in sourcing, an attribute I saw in action when I watched a cook do something with orange juice. Maybe he was concocting a gastrique. Maybe he was pouring himself a glass in hopes of staving off a winter cold. The Watering Hole: Artusi, 14th Ave. Sibling Spinasse may get all the culinary glory, but Artusi is a welcome, booze-soaked companion.
The Barkeep: Jonathan Hudak has lived in Seattle nine years, ever since he moved from Tacoma to attend UW, where he majored in painting and drawing—a great complement to his thoughtful bartending skills. I just use the same approach I do to make art: using your ingredients and experimenting with the medium. Problem is, everybody knows it, which is why come 2 a. The menus include such potatoes and beef sausage. You might be lucky enough The Lockspot is where you go to enjoy pork loin with a just-sweet pile of on special occasions—Sunday morning, for instance.
Be sure to check out the very cheering at the TV game. Besides the overflowing moderately priced list of West Coast wines. Lockspot is located at. Market St. The feel of Matador bit skinnier on this side of 12th, but on Sunday mornis South of the Border saloon: lots of wood, an open fire pit, ings, there are few finer pastimes than reading The and an elaborate wrought-iron doorway with a steel steer New York Times while scarfing down a petite omelet skull.
Weekend brunch is popular, too. The guys slicing the meat for These capsule reviews are written by editorial staff and Mr. For hundreds more customers spread the good word of mouth. After getting reviews, searchable by neighborhood and type of cuisine, big love in Greenwood, this Mister decided to expand to go to seattleweekly. The not-so-secret technique that sets Mr. Gyros apart from competitors is the final sear on the grill after the meat is sliced.
If you would rather play at being a sandwich artist, opt for the shawarma plate. All the components are there, so you can stuff it the way you like. The delicious seafood pho is colorful, with red splashes of prawns bobbing amid the noodles, scallions, and sprouts. The spring rolls are especially notable, prepared with tender beef, pork, carrots, jicama, and glass noodles.