The Hot Sheet

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

ON THE PLATE Il Fornaio New lunch and dinner items in the easy-on-the-pocketbook Risotteria: Try the turkey, avocado, and mozzarella-topped focaccia with a side of fries ($7.95) or the grilled veggie and ricotta-olive flat bread with salad ($6.95). Dinner specialit༯I> include butter-braised double breast of chicken with roast potatoes ($11.50) and halibut baked with tomatoes, olives, vegetables, and white wine ($11.95). 600 Pine, 264-0994. The Capitol Club Michael Ruiz's new fall menu includes an appetizer portion of grilled pepper-marinated squid with caper-olive tapenade ($8), venison shank braised in burgundy ($16), and wild mushroom-stuffed pork loin on a white bean ragout ($16). 414 E. Pine, 325-2149. Caf頁mbrosia Lake Union's vegetarian restaurant celebrates its first anniversary this month: Drop in and savor the roasted artichoke appetizer ($7.50) served with salsa, cilantro aﯬi, and homemade flat bread. The house salad ($6.95) features endive, avocado, orange, and jicama over greens, with a parsley-sunflower seed dressing. Main dishes include a vegetable-cashew torte on spinach ($16.75), polenta-stuffed eggplant with chard and lentils ($14.50), and wild mushroom risotto ($15.50). 2501 Fairview at Roanoke, 325-7111. Ivar's Acres of Clams No, it's not just for tourists anymore: The waterfront sit-down Ivar's features a special fresh Alaska seafood menu for fall, including saut饤 razor clams with wild rice ($16.50), crab and shrimp-stuffed baked true cod in a light white wine-tomato sauce ($17.25), and a half-pound of steamed Norton Sound king crab legs ($29.95)! Pier 54, 624-6852. IN THE GLASS Claar Cellars '00 rieslings The Pasco winery offers two gold medal-winning bottlings, one nicely round and ripe, the other, late-harvested, just a little on the sweet side. Both about $9. O'Brien's Harvest Ale The flavor of autumn in a glass, redolent of freshly harvested hops, now available on draft at Hale's brewpub on Leary Way and in supermarket six-packs, around $7. COMING UP Oct. 16-20 To celebrate Oktoberfest, Kaspar's supplements its Northwest menu with a slate of German specialties: Spicy raw beef with grilled bread ($12)! Sauerbraten (wine-marinated braised beef) with tiny dumplings ($18)! Hasenpfeffer (rabbit stewed in riesling) with mashed potatoes ($19)! Wie sss is es! 19 W. Harrison, 298-0123. Oct. 21 Ten—count 'em—10 chefs cook their hearts out for you and FareStart at the annual On the Town Benefit and Auction at the Olympic Four Seasons. Munch your bay-marinated quail, sip your Semillon, bid, repeat (tenderloin with duck liver, Calvados-laced Bavarian . . .). 5-9 p.m., $125 ($175 if you're feeling patronish). Tickets: 443-1233 x17 or via e-mail at jayne@farestart.org. AND THIS JUST IN . . . Sept. 7, a new executive chef was announced at Salish Lodge and Spa. Three weeks later the job was vacant again. What's going down up there besides Snoqualmie Falls? Hot tip? Send updates to the Hot Sheet, food@seattleweekly.com.

 
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