99% Food, 1% Skin

Category archives: Italian

Blu Sardinia

WP_20150322_17_42_04_ProHeard about Blu Sardinia from one of the most conventional way of advertising – a mailer to my home!

I was eager to check them out because a) I would like to find an Italian, non-pizza place on the eastside that I would like (current favorite Cantinetta), and b) wanted to see for myself what regional Sardinian food was like.

Turns out Blu Sardinia is in Redmond Bella Bottega.

The space is huge, airy with high ceiling.

Right at the entrance, inviting beautiful display of desserts, and the many colorful gelato flavors in the cold case would lure any hungry soul in.

 

WP_20150322_18_41_31_Pro WP_20150322_18_41_25_Pro

My party was pleasantly surprised to find that they still had the “Dine around Seattle” menu, and it so happened to have the 2 things I wanted to try the most from the menu, so I dove right in.

Continue reading →

Osteria Rigoletto

Saw this place popped up on Urbanspoon often, very grateful it was my turn to have a go!

Tucked quietly in South Lake Union, Osteria Rigoletto was a little hard to find since the entrance was obscure from the street.

Yet, once we approached the entrance, it was stunning — the restaurant certainly made a statement.

To my surprise, the stunning entrance opened up to a set of stairs, and the space was actually in the basement.

Continue reading →

Common Bond and Lucky’s Puccias

Common Bond — I heard my sister talked about it over and over, and we intended to visit on Monday but they were not opened.

WP_20141104_10_19_20_Pro

Tuesday it was!

An awesome pastry place with simple, modern and elegant décor; Common Bond served pastries and hot breakfasts, desserts and lunch from their store, along with excellent coffee and fresh squeezed orange juice.

The minute we walked into the store, the pleasant buttery sweet pastry smell surrounded us immediately.

WP_20141104_10_22_58_Pro

Continue reading →

Agrodolce

WP_20141029_12_57_16_ProWent to Agrodolce during Seattle restaurant week for lunch.

Located in Fremont neighborhood where 35th street bistro used to be, the space looked strikingly familiar.

Agrodolce is one of 3 Chef Maria Hine’s restaurants; others including Tilth and Golden Beetle.

Alll 3 restaurants used local and organic ingredients.

I loved her consciousness in offering vegan and gluten-free alternatives in her restaurant.

I often wonder how restaurant made money serving 3 course meal for $15 — apparently that was no longer the case.

Two-course lunch were presented with 3 choices for appetizers and 3 for main course.

I had the butternut squash soup and clams.

Continue reading →

Sushi: The Global Catch and Il Corvo

Sushi: The Global Catch

The documentary presented the dilemma caused by increasing popularity of sushi around the world.

The first third to half of the movie was a little unfocused: started with interviews with famous sushi chefs in Japan and sushi chef apprenticeship; Tsukiji fish market auction and interviews with the auctioneers;  how the fish wholesaler picked fish, their skills and knowledge.

There was a part about traditional knife making; and a part on the history of Japanese Airlines when they used to import fish to Japan for sushi because they were carrying empty cargo back to Japan from foreign destinations.

The movie also followed fishermen, showcasing the different fishing method: line versus net.

From there on, the movie finally landed in the discussion of overfishing blue fin tuna, and its effect on the ecosystem.

There was the attempt internationally to limit tuna fishing but unfortunately seemed like the policing ability was low so illegal fishing were still prevalent.

There were interviews with entrepreneur farming blue fin tuna in the ocean using baby blue fin tuna, making the argument that it was more sustainable than current fishing practice.

However, this method did not address the fact that baby fish were still required and the fish were not living in their natural state and environment as they were netted or caged in.

Continue reading →