Cuisine:

• Italian
• Sea food

Anchovies & Olives Description:
Ignore the nondescript façade of this small restaurant and step inside to find a chic interior with woven wooden walls, moody lighting, and large windows framing views of Seattle. It's Ethan Stowell's fourth restaurant---the others are Union, Tavolata and How to Cook a Wolf---and it's dominated by a huge butcher block and open kitchen where diners can watch chefs create bold and flavorful dishes. Each night, A & O (as it's locally known) serves a dozen dishes with no other description than their ingredients. An endive salad stars orange segments and pistachios tossed with an anchovy dressing. In another selection, soft-cooked eggs are topped with a single delicate white anchovy and served with chunks of fingerling potatoes tossed with aïoli and creamy salsa verde. A small piece of mackerel sits prettily in a prawn broth edged with English pea vines and prosciutto for a delightful mingling of flavors. Of the pastas, big, bold bigoli is a winner with hints of anchovies, garlic and chilies. Gnocchi with bacon-cauliflower and snap peas was pretty to look at but bland. Alas, dessert selections were disappointing. There's an enticing list of interesting Italian wines. Service is attentive but casual.


Be the first one to rate and write a review for this Anchovies & Olives restaurant!