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…but dress their oysters in flavors of their own choosing.
Head over to cityartsmagazine.com to check out an article on how a few local restaurants are getting creative with the traditional mignonette. Chef Charles represents Anchovies & Olive...
The Seattle Times' Providence Cicero stopped by Staple & Fancy and the review is in: "It's definitely fun, and it's better than good. It's great. ★★★½"More from the article:
Stowell looks utterly content to be back on the line, completely focused...
In their series, "Win a Cookbook," Bon Appétit gives you a preview of a cookbook they love (Ethan Stowell's New Italian Kitchen, natch) then you get to vote for the recipe you most want them to reveal. By voting, you enter to win a free copy of ...
Congrats to Chef Charles and crew for making Bon Appétit's Top Ten Best New Restaurants in America list. From the article:
In a city full of outstanding seafood restaurants, Anchovies & Olives is arguably the best. "Less is more" seems to be the...
Roger Downey has the full scoop on the opening of Staple & Fancy over at crosscut.com. From the article:
Staple & Fancy, which opens to the public this weekend, maintains the aggressively unpretentious atmospherics of Tavolata, but its menu is, i...
Leslie Kelly interviews Chef Matt Fortner for her series Grillaxin on Seattle Weekly's Voracious blog. Matt goes the distance with a three-part interview and finishes nicely with his own South American inspired recipe for Chimichuri. Check out t...
After a five month search, the Puget Sound Business Journal’s 2010 40 Under 40 honorees have been selected. To become an honoree, the 40 selected individuals have accomplished great things in their company, their industry and in their community...
Among the Seattle Magazine Awards for Ethan Stowell Restaurants this year are Best “Adult Contemporary” Restaurant, Best Modern Raw Bar and Best Sardines! All three awards go to Anchovies & Olives. If you want to experience the sounds of the ...
Julien Perry talks to Ben Sherwood about cocktails and more over at Seattle Weekly's Voracious.