wubette

I can attest that this ex NYer thinks this is the best NY style Pizza in the Seattle area. You won't get fancy toppings here. No Thai Chicken, figs or egads-pineapple. This is primarily a take out place though they do have a few booths. Hard to find-It's set back off the road a bit....But well worth the effort.

While I agree the Savoy used to have the best buffet, when I was there a few weeks ago they'd moved everything around & shrunk the buffet, and the quality was not what it had been... Tandoori Kitchen hidden away in Kirkland/Redmond is also good & unusual. ← That's too bad about the Savoy. I haven't been there in a while. I'm generally not a big fan of buffets but remembered theirs was really good. Have you tried Peets? It's very homestyle food. Fresh and a little different from the usual choices at most resturants.

Peets in Redmond is fabulous for fresh vegetarian. I also like Royal India in Kirkland and the Mango Chicken at the Tandori Fire in Bothell is terrific Savoy in Redmond has the best buffet.

I love Stella Mia in Bothell but by far and away the place to go to is further north. Nana Carmella's in Monroe is terrific. I haven't been in a few months but it is one of my favorites in all of the Seattle area. The chef owner is from Staten Island so this is Italian with a New York edge. Here's a recent review that will give you an idea of what they are all about http://www.northsounddining.com/index.cfm?...view&reviewid=6 There is also a terrific Italian place in Lake Stevens in a little strip mall off route 9 that is great too. I can't remember the name of it though. I'll try to track it down.

Breakfast Club on Lake City Way is a terrific breakfast only joint. They make a killer Eggs Benedict. They have lots of creative omelettes/egg combos and their pancakes (including real blueberry) are the best I've had in Seattle.

Breakfast Club on Lake City Way is always a good bet. They have huge pancakes both plain and "real" blueberry! Their omelette combo's are creative, large and satisfying. They close at 2 in the afternoon though so this is only good for early day breakfasters.

I've had the interest just never have attempted to take the step after an occasional batch of Paneer. From what I understand Mozzarella is not that difficult to do at home but anything more complex takes more skill and equipment than I posess.. I think WAZZU offers a crash cheese making class--Their Cougar Gold is excellent by the way. I would certainly be interested in exploring resources. Know any good books or web sites?

Hello All, Today I made Gnocci with fresh Pesto. God is was like heaven on a plate. Side of roasted yellow and red cherry tomatoes with garlic.

: Man, I was led astray by FLC! I had a funny feeling that didn't seem right. By the way, welcome to eGullet. ~Anita ← Thanks---I'm thrilled to have found you all

I haven't visited them lately. I don't remember them carrying pierogi. Piroshky are different than pierogi. Piroshky are made like a turnover with a crusty wrap. Pierogi are more like Ukranian Ravioli. They are made with more of a pasta type dough and stuffed with potato, farmers cheese, saurkraut, meat or even fruit. They can be boiled, deep fried or pan fried in butter with onion. They are often served with applesauce and/or sour cream. I've made them several times when I have a serious craving but it's an amazingly time consuming process. Was hoping to find someone else to do the work for me.

Does anyone know of a place to buy fresh pierogies? Mrs. T's or the Trader Joes Brand just don't cut it. I'm looking for real cheese or saurkraut pierogies that I can pan fry with butter and onions.

I'm a born and bred New Yorker who has now lived in the Seattle area for almost 20 years. I visit NYC two or three times a year and gorge on pizza when I'm "home". There is no true NY Pizza in Seattle. There is one that is very close but you need to be willing to travel a bit. #1 NY Pizza is on Route 9 in Clearview on the road to Snohomish. I have tried every pizza listed on this board by you all and this is by far a more authentic pie. They close early and they aren't open on Sundays. If you have nothing to do on Sat it's well worth the drive. They make a pie with what I call the roll and slip effect. The crust is thin enough to roll and the cheese is gooey and greasy enough to slip off. If you are heading up Route 9 it's on the Right Hand side right before the Amish outdoor furniture place. It's set back from the road. This is definitely not a fine dining place--It's Pizza--plain and simple. They make a great Calzone too.