TYPE OF RESTAURANT
Best Menu Items
1550 15th Avenue
Seattle, WA 98122(206)838-8080
Ethan Stowell has built a restaurant empire in Seattle and Anchovies & Olives is his original venture and it is still as relevant as ever. A small establishment that can probably seat no more than 30, the kitchen sits prominently in the dining room fully exposed and two chefs prepare every dish expertly in this compact space. The pasta is made fresh daily and used in all of their locations. I'm generally not a fan of wheat pasta but this one had a great texture and flavor.
For starters we ordered oysters. The Shigoku's are a regional favorite; medium-sized with a clean, briney flavor. The Sea Cow oysters were large and succulent and much more mild than the Shigoku's. The bartender was extremely knowledgeable about the menu and wine list and gave great service. She brought us over the fried oysters and they were incredible. Large, plump oysters perfectly breaded in cornmeal and deep fried; these are the best fried oysters I've ever had.
For the "main" course, we ordered two of the house-made pasta dishes. The Bigoli was done with anchovies, chilis, garlic, mint, and pangrattato which gave the dish a nice texture. The spaghetti was done with uni butter, roasted leeks, and was also topped with pangrattato. Both pastas were light and flavorful and went perfectly with the wine. The bartender suggested an Italian style red made in Washington state. Cavatappi Maddelena turned out to be a great red wine that paired beautifully with the pastas and oysters.
I definitely look forward to trying one of his other concepts next time I find myself in Seattle! Rione XIII, Tavolata, How to Cook a Wolf, Staple & Fancy, Mercantile