Chef Ethan Stowell of How to Cook A Wolf, Union, and Tavolata is opening another restaurant called Anchovies and Olives on the corner of 15th Avenue and Pine in Seattle's Capitol Hill.
The kitchen will be completely open with only a large-scale butcher block separating the dining area and kitchen. A bar will provide seating for eight and the dining room will accommodate 36 guests. Anchovies & Olives will be open from 5pm to 12am seven nights a week.
Anchovies & Olives will have a daily menu ($5 to $18 items). Every dish will have a seafood item. Some menu examples are Grilled Octopus with Chickpeas & Parsley Pesto ($12), Grilled Porcini Mushrooms with Bottarga, Parmigiano-Reggiano & Rosemary ($11). Spaghetti with Anchovy, Garlic, Chilies & Herbed Crumbs ($14) Grilled Branzino with Artichokes, Lemon & Celery ($18) and Baked Ocean Trout with Farro, Fried Cauliflower & Prosciutto ($15).
This is exciting since "How to Cook a Wolf" is a favorite of mine. It always makes me laugh when friends call me asking me the same question each time. " Keren, do you know a place called How to Eat a Wolf or something?".
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