balakoth

It reads like rusticos menu... But is far from it. The bar menu while seemingly simple is very different. Our pizzas are far more upscaled, and at 11x6 rectangles with organic quality ingredients prepared fresh every day; I feel are worth the price. The Veal Neck Sausage flatbreads and Quail Egg BLTs are must tries. Days of Marinara and mozz are gone my friends, welcome to the dark side.

I echo your frustration, Ted, as it seems like I've been waiting for this place to open since I moved into the neighborhood a year and a half ago.

I'm not going to resist the urge to do an "I told you so" after predicting that this place would not be open until at least mid-October despite them releasing the Sept. 21 date, as I walked past the other day some definite progress had been made, but with (at the time) 8 days until opening, I laughed to myself at the thought of them being open on their firm, specific planned date. Dry wall was up but no bar, no paint, no decorations, wires everywhere, etc. With inspections and everything else that goes along with opening a restaurant, I again say that I don't expect them to be open and fully up and running before October 15.

Have no fear, October is a very very very very strong possibility. We are working our butts off in the kitchen, and construction is going on through the wee hours of night. I hope everyone is excited and can't wait till our kitchen can cook for everyone. The Chef, myself and the other Sous are excited as well. Pure bold flavors, great beer, and a great location are key ingredients for success!

The Visigoths invented the mac-n-cheese. Look it up! It's true.

Id actually love to read about that Al Dente, do you have any good suggested reading? (Ie: Book material vs wikiwhat?! )

Sorry about the typo reference . I guess I should have phrased i that he just undermined his own argument. Pop shots, thats all they really are. Apologies.

So it is fine to go with the Italian cheeses but if you use a French cheese you are jumping on a bandwagon? Please you just undermined your argument with the fontina and crusty parmesan suggestion.

And by the way few people are Johnathan Swift and can convey sarcasm through writing, and there are few on the interweb let alone this sight who do it well.

The inception of "Mac N Cheese" has been traced (and many thought Jefferson was the founding father of the dish) to Paris, where Jefferson brought back his mac mold from after a long standing visit.

On that note, any knowledgeable foodie or chef who has studied the roots of French cuisine (Escoffier) would find that the Italians (Royalty to be exact) are the ones who introduced, the concepts of silverware, napkins, table cloths ect (In a sense fine dining) as well as the many techniques professionals and home cooks use to this day. Escoffier simply gained credit because he chose to write these down, where as in Italy it was tradition and passed down by families.

I undermined nothing, simply based it on traditions in place well before the French took credit for someone else's work.

And it's SITE... But an A for effort.

I have to agree with Dan...

Gruyere in Mac N Cheese? Sounds like everyone jumped on the Frenchie bandwagon because it made them sound sophisticated... Truffles... Sounds like the place I use to love that would shave black truffles on their french fries because it made people go oooo ahhhh. That and all of a sudden its now a Black Truffle Pommes Frites that you can charge an extra 14 dollars a side for.

All of these are good, dont get me wrong. But calling it mac n cheese is blasphemy!

White Cheddar for me.. or Fontina with a crusty parm and breadcrumb topping..

People are awful touchy with sarcastic comments around here, this should make it a much more enjoyable stay for me!

Greetings Everyone,

Im originally from Seattle Washington, just moved here 4 days ago..

I came here for the food really and thats the only reason. I am a BA graduate of the Seattle Art Insitute in Culinary Arts. For 3 years I was the Lead Line / Sous Chef for a Fine dining Seafood restaurant there. I was offered the Chef De Cuisine, and promptly turned it down as I still want to learn more, though the offer was flattering.

Was recommended this site by a local foodie friend here so Here I am!

Hope everyone had a great weekend, and thanks in advance.

PS: An appology is in order, as I got some advice and reread my post, I realized i came off very harsh. I guess im a bit home sick already and it came out in my writting.

Regards,

Joseph Crenshaw