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Spanish Food in Seattle

vinelady
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tighe

tighe

Posted
Posted

Harvest Vine....end of story....

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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tighe

tighe

Posted
Posted

There is a newish place at 6th & Wall called Madrid. The only thing I know about it is that it got a luke-warm review over on the web site who's name shall not be spoken....

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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MsRamsey

MsRamsey

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Posted

So sue me . . . I like Tango.

"Save Donald Duck and Fuck Wolfgang Puck."

-- State Senator John Burton, joking about

how the bill to ban production of foie gras in

California was summarized for signing by

Gov. Schwarzenegger.

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tighe

tighe

Posted
Posted
So sue me . . . I like Tango.

I like Tango too, but on my one visit it seemed almost more pan-Latin, rather than "traditional Spanish." It's entirely possible I have no clue what I'm talking about too....

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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agnolottigirl

agnolottigirl

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Andaluca? Not super-traditional, but. . .

agnolottigirl

~~~~~~~~~~~

"They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach."-- Luigi Barzini, The Italians

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thelastsupper

thelastsupper

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Posted (edited)

I love Harvest Vine too, it's currently one of my favorite places to go in the city, but that said it's not necessarily traditional. Some items on the menu are very authentic, others are more modern riffs on ingredients. Not a bad thing at all, the moving away from tradition never strays too far and the flavors are familiar, but just so you know.

(from a nitpicker) (what an unpleasant, too-descriptive phrase)

Edited by thelastsupper (log)
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