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Ethan Stowell's third restaurant looks like a cross between a cigar box and a sauna, and not much bigger than either. It's a casual neighborhood joint for people who enjoy hanging out in tiny, refined spaces and are comfortable ordering off a menu that refuses to define itself in courses. A meal at Queen Anne's Wolf might start with a plate of escolar crudo, which gives way to chicken-liver bruschetta drizzled in balsamic vinaigrette, then a bowl of gnocchi with cauliflower and olives. The dishes are of the moment, both in terms of food trends and the seasons, and the cooking is frequently exquisite. So are the martinis and Angela Stowell's list of Italian wines.
This place was the shining star that broke my foodie slump. Delicious handmade pasta with excellent fresh, seasonal flavors. I really appreciated that this wasn't just a tomato-sauce-gooey-cheese-and-garlic Italian restaurant. I highly recommend it!
Named after the famous MFK Fisher cookbook, this is my favorite of Ethan Stowell's Seattle restaurants (Tavolata & Union are the others). The place is much smaller than expected, seating maybe 20. Its very popular with the younger, hipper (pre-yuppie) crowd native to Queen Anne. Open from 5pm-Midnite Thursday-Sunday. They do not take reservations so get there early and get your name on the list; waits can become hours long after 7pm any day of the week. Dishes are smaller and meant to be shared. My friend and I ordered and devoured 5 dishes and a bottle of wine. Where Tavolata is a more rustic Italian venue, the menu here is more modern with fish and seafood taking up half the menu. Check out the website for a sample menu. A plus: Its on the short list of places in Seattle you can get decent Carpaccio.
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