Irbille Donia’s last popup was back in October 2012. He took a bit of a break to rest up and transition to role as lead line cook at Ray’s Boathouse, but the modern Filipino fare returns this Monday, February 25, at Olivar with dishes like oxtail braised with sunchoke puree, green beans, and lime-imbued soy sauce toyomansi. Donia wants to be an ambassador for the budding Filipino culinary talent he perceives in the city. So keep an eye on this chef and his ultimate goal of opening a restaurant. Monday night's dinner includes a la carte dishes from $8 to $18 and a $40, four-course tasting option. The menu and more details: right this way. Look for it on the last Monday of each month.
Oh, speaking of Irbille Donia, he has also joined forces with Garrett Doherty, the chef of the bistro kitchen at The Ruins, and former Stopsky’s chef Shane Tyler Robinson (who recently joined Doherty). The three kept in touch after attending Seattle Culinary Academy together, and now they’re concocting a popup dedicated to congee to see if there’s a space in Seattle’s heart for a dedicated food truck or restaurant. I submitted an official request to Doherty for a congee truck that can drive around Saturday and Sunday mornings dispensing relief for the hung over masses. The first official meal will probably happen in mid-March or early April. Stay tuned.
Just a reminder that Manuel Alfau and his roving La Bodega enterprise is making a cameo at Unicorn Sunday night, February 24. He’s doing street-style Dominican bites in honor of Unicorn’s carnival theme. The menu is a la carte and runs from 6:30 to 10. If you go, wish Alfau luck in his ongoing hunt for a brick and mortar outpost, potentially in Pioneer Square. Alfau is hoping Unicorn might be a regular thing, but either way you'll likely see more of him in the coming months.
I hate April Fool’s Day jokes, but I love the idea of a restaurant masquerading as something else that day. So kudos to LloydMartin chef Sam Crannell, who will restyle his superb little spot as a tapas restaurant for the day. The menu is still being finalized, but reasonable expectations include sangria, Spanish-leaning wine and cocktails, mood music, and a list of classic and modern tapas in the $10 to $12 price range. Can more restaurants please do something like this? And since it’s Crannell, you know it won’t be cheesy or lame. This obviously happens April 1, but keep tabs here and on the restaurant's website as details get firmed up.