Seattle Restaurant Week 2013

Dine out and celebrate the spring run of Seattle Restaurant Week, April 7-11 and 14-18. We are serving up three-course dinners for $28 and there’s a lot to choose from. Check out the menus below:

Staple & Fancy

Appetizers
Appetizers served Family Style to the whole table:
Smoked ricotta with honey and grilled bread
Mixed baby lettuces with champagne vinaigrette
Chickpeas with clams, mussels, and squid
House made porchetta
Fried oysters with Calabrian chili aioli

Entrées Choose One
Potato gnocchi with bolognese with mint, and marjoram
Seared fennel with olive purée, romanesco and corona beans
Grilled pork chuck loin with spring onions, asparagus, aged balsamic vinegar
Grilled Spanish mackerel with Yukon gold potatoes, olives and salsa verde

Desserts Choose One
Gianduia Chocolate Terrine with rhubarb coulis
Seasonal sorbet with biscotti
Ricotta Cheesecake, Strawberry Compote

How To Cook A Wolf

Appetizers Choose One
Roasted beet salad, almond, ricotta salata, curly endive
Baby greens, roasted shallots vinaigrette, pistachio
Whipped baccala bruschetta, pickled red onion
Coon striped prawn Crudo, shaved fennel, radish, and grapefruit
Grilled asparagus, fried duck egg, Parmigiano reggiano

Entrées Choose One
Bucatini, Guanciale, tomato, garlic, chili
Campanelle, asparagus, ramps, grana padano
Smoked pork chop, nettles, crushed new potato
Sea scallops, Farro, charred spring onion
Brick chicken, artichoke, fava bean, fiddlehead fern

Desserts Choose One
Gianduia Chocolate Terrine with rhubarb coulis
Lemon Olive Polenta Cake, Winter Fruit Compote, Yogurt Gelato
Seasonal sorbet with biscotti

Rione XIII

Appetizers Choose One
Puntarelle alla romana w/ anchovy, chili, garlic, Parmesan
Spring vegetables in brodo w/ chickpeas and Parmesan
Suppli al telefono w/ tomato sauce and oregano

Entrées Choose One
Tonnarelli cacio e pepe w/ black pepper, pecorino Romano
Buffalo mozzarella pizza w/ tomato, basil and olive oil
Oxtails braised in tomato w/ celery and creamy polenta

Desserts Choose One
Seasonal sorbet with biscotti
Tiramisu shot
Gianduia Chocolate Terrine with rhubarb coulis

Tavolàta

Appetizers Choose One
Parsnip, truffled pecorino, chard
Baby Romaine, blue cheese, radish, crouton
Pork Belly, Friséee, Kumquat

Entrées Choose One
Rigatoni: Spicy Italian Sausage, Marjoram, Tomato
Gnocchi Alla Romana: Semolina, Mozzarella, Tomato
Grilled Spanish Mackerel: Fresh Chickpea, Preserved Meyer Lemon, Potato, Olive

Desserts Choose One
Gianduia Chocolate Terrine with rhubarb coulis
Seasonal sorbet with biscotti
Lemon Zeppole, Cara Cara Orange Chocolate Sauce

Anchovies & Olives

Appetizers Choose One
Salmon Crudo: Horseradish, Frisee, citrus
Fried Oysters: Celery root, capers, tarragon aioli
Baby Beet salad: Watercress, grapefruit, pistachios, mustard vinaigrette

Entrées Choose One
Bigoli: Anchovy, garlic, chili, mint, pangrattato
Grilled Mackerel: Baby artichokes & oven dried tomato
Cioppino: Manila clams, mussels, prawns, controne beans

Desserts Choose One
Buttermilk Panna Cotta, Fruit Compote
Seasonal sorbet with biscotti
Gianduia Chocolate Terrine with rhubarb coulis

Posted: April 10th, 2013 Posted in Events | Permalink | No Comments »

Chili Cook-off For Charity

Ethan Stowell is bringing back the cook-off! Way back in 2006, he hosted the first Chili Challenge at Union, and for years, the raucous and tasty competitions continued, putting dozens of chefs’ and home cooks’ secret recipes to the test and raising thousands for charity. The first of the 2013 cook-offs—Chili—will be on Sunday, February 24, at Tavolàta. Stowell has rounded up a gang of local chefs and food enthusiasts friends that are up to the challenge, and they’ll each prepare a batch of chili from their own favorite top-secret recipe.

When: Sunday February 24th at 6PM
Where: Tavolàta
Why: Chili & Charity!
How Much: $50 for Chili, Salad, Garlic Bread & Beer!
Reservations: Strongly Encouraged! Call 206.838.8008

Some of the professional competitors include: Manny Arce of Poquitos, Jim Romdall and Cameo Roberts of Vessel, and Dan Braun of Oliver’s Twist. Some of the non-pros include: David LeClaire of Wine World, The Brothers Yeh (Rocky and Ryan), Darren Vengroff (who holds the Gumbo title from January of 2008), and Kevin Erickson of Moshi Moshi fame.

Guests will be given a scorecard to taste and rate all the different pots of chili as the evening goes along, and the winner will receive, aside from international fame and fortune, a $200 gift card to Ethan Stowell Restaurants. The cook-off begins at 6pm and cost is $50/person. The cost includes tons of top-notch chili, salad, garlic bread, and tap beer. Smack talk is most definitely encouraged. Reservations are highly recommended, as previous cook-offs have consistently sold out. For reservations, please call Tavolàta at 206.838.8008.

In the past, these cook-offs—ranging from Fried Chicken Frenzy to Meatloaf Madness—have been wildly popular and included scores of local chefs such as Renee Erickson of The Walrus and The Carpenter, Ericka Burke of Volunteer Park Cafe, Mark Fuller of Ma’no Fried Chicken & Whisky, and Bill “Oyster Bill” Whitbeck from Taylor Shellfish—to name just a few. Home cooks have been known to smoke the pros, and most of the cook-offs center around down home classics—gumbo, mac and cheese, chowder, and the like. Past cook-offs raised thousand of dollars for charities including the Boys and Girls Club of King County, PAWS, Northwest Harvest, FareStart, The Leukemia and Lymphoma Society, and Seattle Children’s Theatre.

Save the Date:
Sunday, June 16— BBQ (Father’s Day)
Sunday, September 15— Fried Chicken
Sunday, November 17—Mac and Cheese

Posted: February 19th, 2013 Posted in Events | Permalink | No Comments »

Valentine’s Day with Ethan Stowell Restaurants

Special Valentine’s Day menus for all locations. Reserve your spot now!

When: Thursday February 14th, 2013
Why: Love is in the air.
Cost: $75 per person.

Staple & Fancy

For The Table to Share
Burrata with pine nut pesto
Hamachi crudo with avocado, chili and lime
Crostini with controne beans and white anchovy
Shigoku and Kumamoto oysters with cucumber mignonette
Baby beet salad with walnuts and blood orange
House made porchetta
Grilled lamb tongue with lentil salad

Pasta Choose One
Butternut squash ravioli with sage, brown butter and walnuts
Potato gnocchi with braised pork cheeks and marjoram

Entrée Choose One
Seared Ahi tuna with Farro and radish salad with salsa verde
Beef tenderloin with rosemary Yukon gold potatoes, red wine reduction

Dessert Choose One
Ricotta cheesecake, cranberry compote, aged balsamic
Warm chocolate cake, toffee, mascarpone gelato
Duo of sorbet, blood orange and passion fruit, shortbread cookie

Anchovies & Olives

Amuse
Whipped salt cod on crostini with preserved lemon and mint

Appetizer Choose One

Coriander cured escolar with taggiasca olives, orange and avocado
Grilled octopus with controne beans, pickled red onion and smoked chili oil
Baby beets salad, Dungeness crab, grapefruit and watercress

Pasta Choose One
Bigoli with anchovy, garlic, chili and mint
Spaghetti Nero with squid and pickled peppers
Smoked mussel risotto, red pepper and oregano

Entrée Choose One
Swordfish, Manila clams, chickpeas, salsa verde
Sea scallops, beluga lentils, cauliflower purée
Grilled branzino for two, fingerling potatoes, grilled lemon, olio nuovo

Dessert Choose One
Vanilla bean panna cotta, pomegranate, chocolate sauce
Warm chocolate cake, toffee, salted caramel gelato
Duo of sorbet, blood orange and pink grapefruit, shortbread cookie

How to Cook a Wolf

Amuse
Smoked Spanish mackerel crostini

Appetizer Choose One
Ahi tuna crudo, avocado, fennel, blood orange, radish
Escarole salad, Jerusalem artichoke, potato, lemon, pecorino
Wedding Soup, meatball, kale, controne bean, grana padano

Pasta Choose One
Potato gnocchi, duck ragu, fried sage
Fettuccine, Dungeness crab, black pepper, parmigiano reggiano

Entrée Choose One
Rabbit cacciatore, onion agrodolce, taggiasca olives
Beef short rib, polenta, braising jus, horseradish
Sea scallops, parsnip purée, hedgehog mushrooms, bacon, Saba

Dessert Choose One
Pine nut tart with caramel sauce and mascarpone gelato
Warm chocolate cake, toffee, yogurt gelato
Duo of sorbet, blood orange and passion fruit, shortbread cookie

Rione XIII

Amuse
Ham hock and parsley terrine

Appetizer Choose One
Puntarelle alla Romana, anchovy, garlic, Parmesan
Suppli al Telephono, beef ragu, mozzarella, pomodoro
Mozzarella Di Buffala, prosciutto, Castelvetrano olives

Pasta Choose One
Tonnarelli Cacio e Pepe, black pepper, pecorino Romano
Porchetta ravioli, wild mushroom, turnip, sage

Entrée Choose One
Rabbit cacciatore, tomato, bell pepper, mushroom
Grilled culotte steak, rosemary potatoes, arugula, roasted tomato
Grilled whole orata for 2, cippolini onion agrodolce , rapini

Dessert Choose One
Rione XIII tiramisu
Warm chocolate cake, toffee, chocolate gelato
Duo of sorbet, blood orange and passion fruit, shortbread cookie

Tavolàta

Amuse
Cauliflower soup, white truffle crouton, sage

Appetizer Choose One
Shigoku oysters, basil grapefruit granita
Bitter green salad, pancetta, candied walnut, parmigiano reggiano
Celeriac soup, smoked scallop, apple, fennel

Pasta Choose One
Potato gnocchi with braised rabbit, zucchini and mint
Chestnut ravioli with sage and brown butter
Rigatoni with italian sausage, tomato and marjoram

Entrée Choose One
Steamed lobster, risotto, tarragon, leeks
NY steak, baby carrots, Brussels sprouts, red wine reduction
Rack of lamb, parsnip, pomegranate, watercress

Dessert Choose One
Zeppole with warm chocolate sauce
Warm chocolate cake, toffee, mascarpone gelato
Duo of sorbet, blood orange and passion fruit, shortbread cookie

Posted: January 22nd, 2013 Posted in Events | Permalink | No Comments »