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New & wonderful in Seattle?

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josephnl Feb 18, 2009 11:57 AM

We love nice restaurants, especially those that have pleasant atmosphere, good service, and good food, especially fish. We love, and always return to Etta's, Dahlia Lounge, Campagna, and Szmania. Is there anything new and truly wonderful that you would recommend?

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  1. l
    Lauren RE: josephnl Feb 19, 2009 10:20 AM

    My favorite new restaurant right now is Spinasse.

    Anchovies & Olives is scheduled to open tomorrow. That will satisfy the fish requirement.

    19 Replies
    1. re: Lauren
      terrier RE: Lauren Feb 19, 2009 10:57 AM

      I second Spinasse.

      1. re: terrier
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        staffstuff RE: terrier Feb 19, 2009 04:45 PM

        Lauren & terrier: what do you both like so well about Spinasse?

        1. re: staffstuff
          terrier RE: staffstuff Feb 19, 2009 06:46 PM

          The simplicity and transcendence of the dishes I've eaten there - and the pasta. Oh my, the pasta. Service has been reliably good, which is also a plus.

          I'm not really a fan of the communal tables, though, and tend to eat at the bar or at off times (e.g. 9:30 on a Monday night) where I don't end up crowded up against someone else. I put up with this for the food.

          1. re: staffstuff
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            Lauren RE: staffstuff Feb 20, 2009 08:35 AM

            We went with a group of 10 of us so we had a table to ourselves, although I don't mind communal tables - in fact I rather like them. The vibe is just my style - loud and convivial but not obnoxiously so. It's a beautiful open kitchen and I loved watching the chefs do their thing. They were so calm and seemed to be having a great time which added to the fun out front. We opted for the full degustion (?) menu which consisted of more courses than I could imagine - served family style. There were no clunkers in the bunch and many were lick-your-plate worthy. Especially the pastas. How he can make angel hair pasta that remains al dente is beyond me. The pace of the meal was perfect - long and luxurious - no rushing. The service was professional - you could tell they were well trained and passionate. I can't wait to go back.

            1. re: Lauren
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              staffstuff RE: Lauren Feb 20, 2009 11:03 AM

              thanks to you both for your more in-depth notes. I have recently been to Cantinetta and Tavolata and had their pasta dishes. Both were disappointing. I could do much better at home, frankly. I'm not a big fan of small amounts of 'hand-made' pasta with too-simple sauces/ exotic/pricey toppings.....would call them pretentious, even. I know pasta, in any form, is a commercial crowd pleaser...just wondering what makes Spinasse different from all the other restaurants doing 'artisan'- style trendy pasta.

              1. re: staffstuff
                terrier RE: staffstuff Feb 20, 2009 01:15 PM

                I have not been to Cantinetta, but Tavolata's pasta is nowhere in the same league as Spinasse.

                1. re: terrier
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                  staffstuff RE: terrier Feb 20, 2009 02:12 PM

                  can you or any other CH with same opinion be more specific when you say "Tavolata's pasta is nowhere in the same league as Spinasse"? Thanks in advance.

                  1. re: staffstuff
                    terrier RE: staffstuff Feb 20, 2009 09:02 PM

                    The pasta at Spinasse is delicate and snappy. Tavolata's, when I've been, is more on the chewy or mealy side.

                    That's the last I'll write about it here. Go, or don't go - if, as a matter of principle, you'll never accept a $18 bowl of pasta as worthwhile regardless of quality, then why bother trying another one?

                    You're welcome in advance.

                    1. re: terrier
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                      howard 1st RE: terrier Feb 21, 2009 10:44 AM

                      no "bowl of pasta" made from ingredients costing perhaps 20 cents is worth $18 even if made to order by blind left-handed nuns all singing the grand march from 'aida'. of course, if you begin costly emendations to the product or its sauce (truffles, lobster, caviar), then you can justify any amount of money.

                      1. re: howard 1st
                        terrier RE: howard 1st Feb 21, 2009 11:49 AM

                        Says you. De gustibus non disputandum est, 'n all that.

                        1. re: howard 1st
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                          Lauren RE: howard 1st Feb 23, 2009 10:11 AM

                          Having just started making pasta myself - I totally disagree with this. It's not as easy (or cheap!) as it seems.

                          1. re: Lauren
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                            equinoise RE: Lauren Feb 23, 2009 12:07 PM

                            No doubt. Forming and kneading the dough takes practice and inevitable time, then it must rest for a spell. Rolling it to an acceptable thinness by hand and cutting it uniformly is very tough; even cranking it through a machine takes considerable strength, and is challenging to do alone. The amount of final product you derive from your labors is relatively small too.

                            1. re: equinoise
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                              staffstuff RE: equinoise Feb 23, 2009 02:25 PM

                              armed with a 5-cup food processor and a 'pasta rolling & cutting' attachment to a KitchenAid mixer a person can easily & quickly (including the 1 hr. dough resting time) make enough pasta for 6 people in one batch.

                          2. re: howard 1st
                            seattledebs RE: howard 1st Feb 23, 2009 03:42 PM

                            I might pay to watch the blind, operatic nuns if their singing was really good. And I get pasta too??

                            1. re: howard 1st
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                              Chardo RE: howard 1st Mar 3, 2009 01:47 PM

                              Paint is very cheap. Paintings, on the other hand, are expensive. It's worth it if nobody else can do it as well.

                          3. re: staffstuff
                            j
                            jakecola RE: staffstuff Feb 24, 2009 11:15 AM

                            They are made differently, so you shouldn't necessarily compare them at face value. All the pasta at Spinasse is sheet pasta, i.e. lots of egg yolks, rolled out paper thin and then shaped, cut, filled, etc. The pasta from Tavolata is extruded, meaning no egg yolks, and a much denser pasta. Both are fresh, they're just different methods (both traditional) of making pasta.

                            Full disclosure: I work at Anchovies & Olives, the new sister restaurant of Tavolata, and all our pastas come from Tavolata. My lack of an opinion on the merits of one pasta over the other is a reflection of my desire to stay objective on the subject.

                            1. re: jakecola
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                              boisenewbie RE: jakecola Feb 24, 2009 09:33 PM

                              Jakecola,

                              Tell your boss that he needs to update the website! (It STILL says "coming soon") I would like to see a menu :-)

                              1. re: boisenewbie
                                j
                                jakecola RE: boisenewbie Feb 26, 2009 12:43 PM

                                it now says "now open" ;). they've got a lot on their plate, so the website is a little lower on the priority list. but, all good things in all good time...

                                and, to amend my previous post, there are egg yolks in the extruded pasta, just way fewer than the sheet pastas (which also accounts for the difference in color - sheet pasta is much yellower)

                            2. re: staffstuff
                              malarkey RE: staffstuff Mar 5, 2009 09:53 AM

                              I think the difference is "rustic" or southern italian pasta, (thicker, chewier) and piemontese pasta, which is paper thin. Hell it's thinner than paper. Personally, it's my favorite kind.

                2. c
                  cocktailhour RE: josephnl Feb 21, 2009 10:33 AM

                  Poppy. Jerry Traunfeld (of Herbfarm)'s restaurant in Cap Hill. He serves 10 dishes together on one plate (uses the Indian word thali). Creative orginal and delicious. It's a big place for Seattle, lively vibe.

                  Lark. Small plates.

                  Crush. Delicious and I have had some really worthwhioe original dishes.

                  Restaurant Zoe. More traditional like the restaurants you mention, but again I always like the service and the combinations. They surprise me--dishes have a flair although they sound simple on the menu.

                  How to Cook a Wolf. I love the small plate/starters, which you can fill up on, or else they serve a few careful pastas which I have always enjoyed. I have not tried Spinasse to compare, but now I want to!

                  except for Poppy, none of these are "new," but they are not on hyour list, so I thinought to suggest them.

                  1 Reply
                  1. re: cocktailhour
                    Square Business RE: cocktailhour Feb 24, 2009 04:06 PM

                    I'll second Poppy. Been there twice now and Chef Jerry has yet to disappoint. It's a decidedly NW take on the thali.

                  2. f
                    FireRev RE: josephnl Feb 26, 2009 11:30 AM

                    Two fantastic relative newbies that I love!

                    Steelhead Diner (Pike Place Market).
                    Ate there a couple weeks ago. Had the best clam chowder I've ever eaten! The drizzle of truffle oil didn't hurt. Even better was the "Clams in Puragtory"...with spicy andouille and spiked with slices of jalapeno. Chef just nominated for a James Beard award.

                    Quinn's (Capitol Hill).
                    A wonderful new gastropub. Haven't been for dinner yet, but lunch was great. Had a wild boar sloppy joe. Sounds weird, but was extremely rich and flavorful.

                    Both places are doing some of the most creative cuisine around.

                    1. s
                      SnackCakes RE: josephnl Feb 27, 2009 12:47 PM

                      I've heard that Branzino in Belltown is also very good.

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