The Hot Sheet

What's in, what's fresh, what's cooking.

ON THE PLATE Garage Granted, you don't usually look to a pool hall for gourmet dining, but this Capitol Hill establishment has been pleasing the palates of the cue-wielding element for five years with its sophisticated take on good ol' bar food. Consider Mike's Mom's meatloaf, with its side of glazed carrots and mashed potatoes ($12), or red peppers stuffed with oregano-mint rice ($11). The classic mozzarella-tomato-basil pizza ($8) is a lunch standby, while the provolone-topped grilled vegetable sandwich on focaccia bread ($7.50) meets the standards of the most discriminating vegetarian. 1130 Broadway, 322-2296. European Kitchen New this summer in Capitol Hill's 15th Avenue neighborhood, Martina Broschat focuses her menu on Central European specialties—chicken breast draped in onion-cream sauce ($12.95), breaded pork cutlet smothered in mushrooms ($13.50), even the elusive but luscious sauerbraten ($14.50)—all served with your choice of Kn�n, spaetzle, or roast potatoes. Sausage, sauerkraut, and potato salad? Aber ja! 131 15th E., 329-8118. Brasserie Margaux Pastry chef Valerie Mudry has joined the Warwick Hotel restaurant team: Top off a meal with her warm caramelized-pear polenta cake with ginger ice cream ($5.95), the chocolate marquise with mocha cream and raspberry coulis ($6.50), or the warm goat-cheese cake with Vanilla Wafer crust, red grapes, and roasted fig-honey-balsamic compote ($5.95). The cr譥 brl饠of the month for October: cinnamon. Fourth at Lenora, 777-1990. IN THE GLASS L'Ecole 41 fall releases 2000 whites from the premium Walla Walla winery—a Columbia Valley chardonnay ($19), a barrel-fermented Semillon ($14), and its big brother from Seven Hills Vineyard ($21)—are now making their way into the shops. You may have to wait till October for Marty Clubb's '99 Walla Walla merlot ($35) while stocks of the '98 run out. COMING UP Oct. 10 Michael Romano, chef at one of New York's most popular eateries, prepares a banquet based on recipes from his new cookbook, Second Helpings from the Union Square Caf鮠6:30 p.m. at Tom Douglas' Palace Kitchen. Half of the ticket price ($110 per person, $185 per couple exclusive of tax and tip) goes to the Red Cross, and attendees gets a signed copy of the book. Reservations: 441-4122. Oct. 13 A rare chance for Wetsiders to sample the wares of some of Walla Walla's famed boutique wineries: A $10 contribution to the Arboretum Foundation gets you five one-ounce samples of bottlings in the $25-$50 range, plus autumnal snacks by some fine Eastside eateries, all in the sylvan setting of Wells-Medina Nursery's five-acre facility. Noon-4 p.m., 8300 N.E. 24th, Medina, 425-454-1853. Oct. 26 You have to give them credit for going against the current: Chef William Belickis and wine steward Dieter Schafer invite the well-heeled and risk-prone to a banquet featuring five vintage Bordeaux and Burgundies bottled 50 or more years ago. Your tab for a party of six: $3,000. 113 Blanchard, 770-7799. AND THIS JUST IN . . . Currently executive chef at Fullers, Tom Black is taking over the kitchen at Woodinville's Barking Frog, cheek by jowl with Jerry Traunfeld's Herbfarm Restaurant. Black's first day on the job is Monday. Serve hot. Send updates to the Hot Sheet, food@seattleweekly.com.

 
comments powered by Disqus