From the restaurant's website:"With a casually elegant atmosphere of high ceilings, wood-trimmed banquettes and an open kitchen, we feature European-influenced dishes using the best ingredients available from the Northwest: herbs, cheeses, wild mushrooms, seafood - and locally and sustainably farmed pork, lamb, chicken and beef. We make our own pasta and are known around the city for our house-made sausage and charcuterie."Full bar. Serving lunch and dinner until late night daily."Seriously delicious sausages; pork belly rillettes topped with a quarter-inch of creamy fat; and farro tagliatelle, tender noodles with a wheaty taste well-matched to a rich sauté of wild mushrooms (mostly chanterelles), butter and vermouth. This is what they mean by the menu's tagline 'Food we like': big flavors, rich ingredients and plenty of surprises, often all in one dish."— Providence Cicero,
The Seattle Times, Jan. 13, 2011
ADDRESS
89 University St,
The Harbor Steps ,
Seattle, WA 98101
DESCRIPTION
From the restaurant's website:
"With a casually elegant atmosphere of high ceilings, wood-trimmed banquettes and an open kitchen, we feature European-influenced dishes using the best ingredients available from the Northwest: herbs, cheeses, wild mushrooms, seafood - and locally and sustainably farmed pork, lamb, chicken and beef. We make our own pasta and are known around the city for our house-made sausage and charcuterie."
Full bar. Serving lunch and dinner until late night daily.
"Seriously delicious sausages; pork belly rillettes topped with a quarter-inch of creamy fat; and farro tagliatelle, tender noodles with a wheaty taste well-matched to a rich sauté of wild mushrooms (mostly chanterelles), butter and vermouth. This is what they mean by the menu's tagline 'Food we like': big flavors, rich ingredients and plenty of surprises, often all in one dish."
— Providence Cicero,
The Seattle Times, Jan. 13, 2011