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vinelady

Spanish Food in Seattle

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Does anyone have a good recommendation for traditional spanish cooking anywhere in the seattle area?

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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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I've never heard any different either, though of course it depends what you mean by "traditional."


Matthew Amster-Burton, aka "mamster"

Author, Hungry Monkey, coming in May

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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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There are a handful of deli type items at The Spanish Table. Soup, sandwich...and lots of food ingredients and wine.

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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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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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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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My friends and I had a dinner at Brasa in November. The appetizers were great, but everything fell apart while we waited for the entrees. When they finally came they were well, awful.

I love The Harvest Vine!!


David Cooper

"I'm no friggin genius". Rob Dibble

http://www.starlinebyirion.com/

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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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