Tasty
Come in for cheapies and freebies next Wednesday.
Posted by: Kathryn Robinson on Apr 27, 2010 at 08:00AM
Lucy Damkoehler at Taste: One of the best pastry chefs in Seattle
Taste has done more to support locavorism in its three-year life than many restaurants twice its age. Almost 90 percent of its ingredients are local and organic.
Come celebrate all that, and great flavor besides, next Wednesday, May 5, when from 11am to 8pm all of pastry sensation Lucy Damkoehler’s desserts will cost $3. From 3pm to 7pm all happy hour menu items and draft beers are $3. Come for dinner and enjoy a free glass of champagne, along with some of Taste’s signature salt to take home.
And get into Seattle Art Museum for $3.
But don’t come after 8pm, as that’s when Taste closes for a private event.
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Deals
Deal of the Week
and offers 50% off classes to celebrate.
Posted by: Christopher Werner on Apr 01, 2010 at 09:50AM
Learn how to make this for $27.50.
I’ve never been to a class at NuCulinary (secrets: I’ve never been to any cooking class), but I’m always intrigued when I receive their monthly lineup of Asian-inspired lessons. Today, that is going to change. Why today? Because the culinary school is offering a mad-good deal.
Tonight NuCulinary launches a new series: Everyday Asian, which will take place Mondays at the Renton Uwajimaya and explores a different country or region each week. To celebrate the launch, chef Toby Kim is hosting a free class at 6pm (the wait list is about 20 people deep—good luck with that) and NuCulinary is offering 50% off an upcoming class, which puts the lesson at $27.50.
The deal is only good until midnight but is redeemable for six months; get in on it here.
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Food Finds
At $2.47 a slice, it might be downtown’s most delicious lunch deal.
Posted by: Jessica Voelker on Mar 24, 2010 at 01:04PM
Most weekdays between noon and about 1:15pm, there is a line stretching to the entrance and a dearth of available barstools inside the cafe at Delaurenti Specialty Food and Wine. I blame the pizza.
The pizza is so good: a focaccia crust that’s spongy and springy but crisp at the edges, a sweet surface wall of mellow mozzarella. The pizza is so good it takes my “I’m just going to have a salad for lunch” intentions and it laughs a deep, dark, delicious pizza laugh, and before I know it I’m squished up against the door at Delaurenti, trying to let impatient exiters pass while maintaining my position in the pizza queue.
I’d heard about how the Delaurenti dudes make their own mozzarella, and I assumed that they used it on the pizza. And I thought wow, that’s really something—a piece of pizza for $2.47 that comes covered in housemade mozz. Turns out they just use Precious mozzarella, the kind in that white packaging that’s sold at every grocery store. What are they doing to that Precious mozz to get it to taste so sweet and fresh?
Delaurenti doesn’t call its pizza “Sicilian,” but I would call it that because it is rectangular and it has that thick focaccia crust. I’ve always called such pizza Sicilian, although I’ve eaten it many times in Rome and Philadelphia and even once in New Zealand.
A cheese slice is $2.47, pepperoni is $3, and the special pie with all the toppings is $3.28. Get in line.
[ Photo Source]
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Pizza,
Pike Place Market,
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