The Hot Sheet

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

NEW IN TOWN Harbor Place The latest tenant at 96 Union overlooking Elliott Bay is up and running. Chef Anthony Hubbard's menu features global cuisine using seasonal Pacific Northwest products, with the focus on seafood. 96 Union, 652-9299. SeaStar John Howie, the chef who made Palisade a mecca for seafood lovers, fulfills his dream of opening his own establishment in downtown Bellevue. Features include a raw bar— Bellevue's first—a guaranteed 30-minute prix fixe lunch at $9.95, and a "chef's table" for communal grazing. 205 108th N.E., Bellevue, 425-456-0010. 25 FOR $25 Assaggio Special three-course dinner features an apple-pear-gorgonzola salad sprinkled with pistachios, a choice of six varieties of pasta with six toppings (salmon, sausage, chicken, ham, bolognese, puttanesca), and a dessert of house gelati and biscotti—only $25 per person Monday through Thursday during March. 2010 Fourth, 441-1399. IN THE GLASS Hogue 2001 whites Riesling was the first premium grape grown commercially in Washington after Prohibition, and Hogue was among the first to cultivate it. The company has just released nearly 100,000 cases of dry riesling ($10), somewhat sweeter late-harvest riesling ($12), and riesling's spicy cousin Gewrztraminer ($10). Alaskan Summer Ale Only in Juneau would they think March the right time for a light, thirst-quenching Cologne-style brew for warm-weather quaffing. About $7 a six-pack in supermarket coolers; tap-beer devotees will have to wait until May to find Summer Ale in their neighborhood pub. AT THE MARKET Once again, the organic growers at Helsing Junction Farm in Rochester, Wash., are recruiting participants for their summer fresh produce program. Participants pay five installments of $110 to enjoy a summer's worth of farm-fresh produce delivered weekly to 11 Seattle locations—each week brings enough organic stuff to feed a hungry family of four. More information: www.helsingfarmcsa.com. CELEBRATE WASHINGTON WINE MONTH Rover's For those desiring it, sommelier Cyril Frechier comes up with fine Washington wines to complement each course on chef Thierry Rautureau's ever-changing five-course tasting menu ($80, $70 vegetarian). 2808 E. Madison, 325-7442. THIS WEEK March 26 A five-station culinary traversal of the pilgrim route across Northern Spain to the shrine of St. James of Compostela: Chef Leonard Ruiz Rede of Sapphire will offer salt cod fritters, a Castilian chorizo-vegetable stew, grilled vegetables with swordfish or steak, and the rich almond-flavored cake called torta de Santiago, accompanied by optional wines of their region of origin. $55 with wines, $35 without. 1625 Queen Anne N., 281-1931. COMING UP March 29 Think sunshine, salt air, seafood: Think Marseilles, the New Orleans of southern France. Get in the Marseilles mood with Maximilien and a three-course celebration of Mediterranean flavors including snail ravioli or bean and basil soup, bouillabaisse or olive-crusted lamb with ratatouille, and a honey-lemon tart. Allons-y, Alonzo! $35. Two seatings, 5:30 and 8 p.m., 81-A Pike, 682-7270. E-mail the Hot Sheet at food@seattleweekly.com.

 
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