Nosh Pit

More Glowing Press for the Walrus and the Carpenter

And the odds of scoring a table grow slimmer yet.

Posted by: Christopher Werner on Nov 23, 2011 at 02:35PM 0 Comments

Photo: Olivia Brent

Order the salad, ladies.

The Walrus and the Carpenter is no stranger to accolades.

There were those glowing mentions from Frank Bruni in the Gray Lady. Bon Appétit and GQ have both included the Ballard oyster bar in best restaurant roundups. It made Seattle Met’s most recent list, too.

The latest lovefest comes from T magazine. In a piece titled “Leafless in Seattle,” Oliver Strand talks up the shaved turnip and pomegranate salad. A salad in winter? Exactly what Strand thought, and yet the plate impresses in its creativity. He describes it as “a crisp, lush, tangy pile that’s something like a brighter, more polished celery root rémoulade.”

Strand then breaks down how the salad is made, which you’ll find on the T magazine site.

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Tags: Awards and Accolades, Ballard

Molly Moon’s Ice Cream Named King County Executive Small Business of the Year

Dow Constantine’s office calls out the sweet treats chain for being tenacious, perspicacious, and audacious.

Posted by: Jessica Voelker on Oct 12, 2011 at 12:33PM 0 Comments

Molly Moon’s wins small business award.

Photo: Molly Moon’s via Facebook

Molly Moon Neitzel, owner and founder of the Molly Moon’s ice cream empire (tag line: “Longer lines than a Cold War Era Russian Bakery!” Just kidding. About the tag line. The lines really are quite long), announced today via Twitter that her business was named King County Executive’s Small Business of the Year.

Neitzel’s competition in the category this year was Trophy Cupcake and Party (fantastic cupcakes, normal-size lines) and Lightel Technologies in Renton (nothing to do with food, probably no lines at all). Per Executive Dow Constantine’s website, the award is “given to the small business that best exemplifies the tenacity, perspicacity, and audacity it takes to successfully operate a small business.”

“But WTF does perspicacity mean?” You might ask. I’ll tell you. Perspicacity is defined as “an acuteness of perception, discernment, or understanding.”

The honor was announced this morning at a breakfast at the Meydenbauer Center in Bellevue. KING 5’s John Curley covered the emcee duties, naturally enough. And there was a scheduled appearance by the Seahawks Blue Thunder Drumline—a bold choice for an event that began at the ungodly hour of 7:15am.

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Tags: Awards and Accolades, Ice Cream, Molly Moon's, Molly Moon Neitzel

OpenTable Names Five Seattle Restaurants Among Its National Top 50

Same as New York, folks.

Posted by: Kathryn Robinson on Oct 10, 2011 at 09:00AM 11 Comments

One of the delectable options at Tilth.

In its annual diner’s-choice awards, the online restaurant reservation service OpenTable recently named five Seattle restaurants to its National Top 50: Cascina Spinasse, MistralKitchen, Spur, Staple and Fancy, and Tilth.

(Pssst: Four of these five landed on my upcoming list of the Top 25 Restaurants in Seattle, to hit news-stands end of next week. But which four…?)

The only regions to make a better showing were the Bay Area (with 10 restaurants) and Chicago (with six). And though we were a little puzzled to find the Greater Boston area tied with Seattle, we are most pleased to report that our other tie is with New York City.

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Tags: Seattle in the News, Awards and Accolades, Rankings, Critic's Notebook, Seattle Restaurant Culture

The Walrus and the Carpenter Is One of Bon Appétit’s Best New Restaurants

The pub’s writer is particularly smitten with the oysters.

Posted by: Christopher Werner on Aug 16, 2011 at 08:12AM 1 Comments

Photo: Lindsay Borden

“Smallish dishes” and oysters at the Walrus and the Carpenter.

Not surprisingly, Renee Erickson’s year-old oyster bar The Walrus and the Carpenter made Bon Appétit’s register of Best New Restaurants.

In the write-up, Seattle uber-fan Andrew Knowlton admits to downing two dozen oysters during his visit (that’s all?), but writes: The bivalves are “only the tip of the menu, followed by smallish dishes composed mainly of things plucked from local waters. Plump fried oysters were crispy and irresistible. Grilled herring (a first for me) and a tartare of butter clam almost made me forget about those oysters. Almost.”

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Tags: Awards and Accolades, Rankings, Seattle Food In The News

Spinasse’s Tajarin One of America’s Most Delicious Noodle Dishes

As is the tagliatelle at Spur and lamb brain agnolotti at Tavolàta.

Posted by: Christopher Werner on Apr 13, 2011 at 02:36PM 0 Comments

Photo: Lindsay Borden

Spinasse’s tajarin: people love it.

There’s lots of love for Spinasse, the Capitol Hill Piedmontese pasta house: Seattle Met’s in-house critic loves the place. Bon Appétit loves the place. Even David Beckham loves the place. So it’s rather obvi a roundup titled 101 of America’s Most Delicious Noodle Dishes should embrace Spinasse and its tajarin.

Less obvious—but still deserving of a mention—are Spur and Tavolàta. The two Belltown restaurants also landed themselves on the list, the former for its tagliatelle with slow-cooked duck egg and Tavol&#224:ta thanks to lamb brain agnolotti.

To pin the best pasta plates out there, editors of the NYC-based Grub Street “scoured the country—the whole country,” then consulted with food types (chefs, Ruth Reichl, et al). The Seattle mentions start at #99 (you’re welcome, I already did all the clicking for you. And no, it’s not a ranked roundup), and includes quotes from erstwhile Seattle Weekly critic Jonathan Kauffman and Providence Cicero of the Seattle Times.

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Tags: Awards and Accolades, Rankings

James Beard 2011 Finalists Announced

Here are Seattle’s culinary contenders.

Posted by: Jessica Voelker on Mar 21, 2011 at 12:00PM 0 Comments

Who will be Best Chef Northwest this year? Ethan Stowell and Matt Dillon are up against three cooks from Portland.

Photo courtesy: webrestaurantstore.com

On Monday, March 21 beginning at 11:30 am, the James Beard Foundation (Twitter feed here) announced the finalists for the 2011 awards from Portland, Oregon.

These are, of course, the most important honors in the dining universe. (The journalism awards are pretty darn important too).

The awards will be announced at ceremonies on May 6 (journalism) and May 9 (restaurants and chefs). Both events are in New York City.

An early award announced last week: Seattle’s own FareStart is James Beard’s 2011 Humanitarian of the Year.

Below is the list of locals who made it to the final round.

MEDIA AND JOURNALISM FINALISTS
Cooking, Recipes, or Instruction
Local writer and Saveur contributor Sara Dickerman is a finalist, sharing the nomination with Harris Salat and Lonnée Hamilton.

RESTAURANT AND CHEF FINALISTS
Best Chef Northwest
Matt Dillon (Sitka and Spruce)
Ethan Stowell (Staple and Fancy Mercantile)
Christopher Israel (Gruner in Portland)
Andy Ricker (Pok Pok in Portland)
Cathy Whims (Nostrana in Portland)

Outstanding Restaurateur
Tom Douglas

Outstanding Service
Canlis

Local candidates were semifinalists in the categories of Best New Restaurant, Rising Star Chef of the Year, Best Wine Service, Outstanding Chef, and Outstanding Restaurant but did not make the cut to the finalist round this year. See the full list of local semifinalists here.

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Tags: Celebrity Chefs, Restaurant News, Awards and Accolades, James Beard Awards

Saigon Deli Among T Magazine’s Best Banh Mi

Sun Bakery and Deli also gets a mention.

Posted by: Christopher Werner on Feb 07, 2011 at 11:34AM 2 Comments

T magazine includes Saigon Deli in its best banh mi roundup. Photo courtesy yelp.

Will you look at that. We and T agree that Saigon Deli fashions some of the best banh mi out there.

The magazine for The New York Times ruminates on where to find the country’s 13 top versions of the Vietnamese baguettes, and the ID counter not only gets the first mention, but also scores the lead photo.

In the writeup, T calls out Saigon’s quirks—the grimy digs, the “disaster” that is trying to park—but hails the sandwiches as “second to none, especially the $3 banh mi dac biet—pork, ham and chicken liver pâté.”

Of course you already know this—Saigon Deli got top marks in our Asian Food feature —but perhaps you are less familiar with Sun Bakery and Deli. T gives the Jackson Street joint props for its “combo sandwich made with Chinese-style ham, grilled chicken and cucumber.”

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Tags: Awards and Accolades, Rankings, Vietnamese Cuisine, International District

MistralKitchen Makes Bon Appétit’s Best Desserts Roster

Oh look, another Top 10-er.

Posted by: Christopher Werner on Jan 19, 2011 at 07:35AM 0 Comments

Reason to smile: Bon Appétit mentions Neil Robertson of Mistralkitchen in its Best Desserts roundup.

Hoping the litany of food lists is a bygone of 2010? Don’t hold your breath, friend.

In its February issue, Bon Appétit reviews the 10 nationwide restaurants where ordering dessert is a must. At these places, the article dictates, the final course is spun “with a mix of childhood nostalgia, whimsical creativity, and homey flavors.” Getting a nod is South Lake Union’s MistralKitchen.

The pub applauds pastry chef Neil Robertson—his “resume—Joël Robuchon and Guy Savoy in Las Vegas—speaks for itself; but his true talents are better tasted”—before naming the Ultra Brownie, topped with peanut butter ice cream, the “must order.”

(We hear Robertson’s macaroons, available at nearby Claudio Corallo, also are wonders to behold.)

As you may recall, Seattle purveyors (deservedly) make frequent cameos on BA ’s Top 10 lists, in the past securing shout-outs for best pie, new restaurant, and pasta.

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Tags: South Lake Union, Desserts, Seattle in the News, Awards and Accolades, Food in the News

The Walrus and the Carpenter Makes GQ’s Best New Restaurants List

But don’t be messing with the Market, Richman.

Posted by: Jessica Voelker on Dec 15, 2010 at 11:18AM 2 Comments

You’re still the one, Market.

I was excited when my coworker sent me news this morning that GQ’s Alan Richman has included The Walrus and the Carpenter, Renee Erickson’s Ballard oyster bar, among the 10 Best New Restaurants in America. No arguments here.

But then.

“The Walrus and the Carpenter feels like a throwback to an earlier era of Seattle dining. It reminds me of the once wonderful Pike Place Market, long before it got touristy and bland.”

I could comment extensively on why this statement is inaccurate but it all just sounds silly and defensive.

But one thing I must say about the Market, my very favorite place in this city. Yes, it attracts tourists. But it is not touristy! Anyone who has ever spent time there—cheering burlesque at the CanCan, popping fried oysters at Emmett Watson’s, watching the boats go by while scarfing up a gooey reuben from I Love New York Deli —can tell you that much. Seattleites share Pike Place with the tourists because we are awesome like that, but we have not ceded it.

Congrats to lovely Walrus, an utterly charming new addition to the Seattle dining scene.

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Tags: Pike Place Market, Seattle in the News, Awards and Accolades, Ballard, Rankings

Yet Another Reason Bon Appétit Loves Seattle: Spinasse Pasta

The Capitol Hill restaurant is “about as close to Piedmont, Italy, as you’ll get without a passport.”

Posted by: Christopher Werner on Oct 21, 2010 at 03:40PM 0 Comments

Spinasse pasta: Bon Appétit’s a fan.

It wouldn’t be a week here in the Nosh Pit without some sort of listage to report.

Not three weeks after the mag professed its love of High 5 Pies and a mere two months after naming Anchovies and Olives one of the nation’s best newbies, Bon Appétit again mentions Seattle in one of its Top 10 roundups. The focus of this one: American restaurants where “the pasta is always perfect.” The hometown gold star: Spinasse.

From the article:

Eating at the wood-topped bar with a view of the kitchen and sharing family-style hand-cut egg pasta with butter and sage at this Capitol Hill standout is about as close to Piedmont, Italy, as you’ll get without a passport.

Seems BA ’s restaurant editor Andrew Knowlton has quite the crush on Seattle.

You’ve yet to tip the iceberg, Knowlton.

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Tags: Capitol Hill, Awards and Accolades

High 5 Gets a Piece of the Bon Appétit Pie

The local sweets company makes the pub’s list of best pies.

Posted by: Christopher Werner on Oct 06, 2010 at 02:52PM 3 Comments

High 5’s piejars: Bon Appétit loves ’em.

Not so many days ago, we were crushing on Dani Cone and her sweet tooth ticklers, the High 5 Pies she stocks at Fuel Coffee. Today, Cone finds herself another admirer: Bon Appétit.

In an article singling out the 10 best places for pie, the mag makes mention of High 5’s innovative twists on the traditional as well as the seven-inch deep-dishers made with all-butter crusts. Author Andrew Knowlton writes: Head to Fuel Coffee for baker Dani Cone’s classic pies as well as mini Cutie Pies, Flipsides (kind of like turnovers), and Piejars (baked in mini mason jars) in flavors like spiced plum walnut.

Short and sweet, but no less commendable. Congrats, Dani, can’t wait for that retail space.

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Tags: Desserts, Awards and Accolades, Rankings

Anchovies and Olives Among Bon Appétit’s Best New Restaurants

Ethan Stowell’s third fourth establishment chalks up another national accolade.

Posted by: Christopher Werner on Aug 18, 2010 at 09:04AM 0 Comments

Capitol Hill’s Anchovies and Olives: a national favorite. Photo: courtesy Geoffrey Smith

Lately, when it comes to Ethan Stowell, the conversation inevitably orbits around Staple and Fancy Mercantile, his just-opened Ballard restaurant. But it’s his previous venture, the stunner Anchovies and Olives, that today gives us cause to talk up the Seattle toque.

Stowell’s third fourth establishment (the since-departed Union, How to Cook a Wolf, and Tavolàta came first) is among Bon Appétit‘s “10 Best New Restaurants in America,” a list released in the AM of August 18. In its description, the glossy lauds Stowell’s geoduck crudo, mackerel, and seared prawn preparations, and declares: In a city full of outstanding seafood restaurants, Anchovies & Olives is arguably the best. “Less is more” seems to be the theme here—from the 40-seat space (with a beautiful open kitchen) to the pared-down menu that’s divided into two sections: crudo and plates (entrees). What’s more, nothing is priced over $16.

This isn’t the first time A & O has been favored by far-flung critics. GQ ’s Alan Richman deemed it among the nation’s 10 finest to open in 2009, and in February Anchovies was named a James Beard semifinalist for best newbie (and Stowell a finalist for Best Chef Northwest).

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Tags: Celebrity Chefs, Capitol Hill, Awards and Accolades, Rankings, Ethan Stowell