Hot Dish

TOOTHFISH

BITE

Sam's Steakhouse on Lake Union took Chilean sea bass off its menu when a diner mentioned that the fish (real name: Antarctic toothfish) is threatened with extinction. (If there is a Sam, we hereby salute him or her.) Do your part to keep world fish populations healthy when you eat out by not ordering overfished or endangered species. The National Audubon Society issues a periodically updated "seafood wallet card" telling whether certain fish are "green" for eating (plenty in the sea, chow down), amber (eat with a little guilt), or red (don't go there). The Auduboners will be happy to send you a copy, or you can print one from their Web site (www.audubon.org). If a threatened fish is on the menu, you might inquire politely why that's the case—if you don't get a satisfactory answer, write to food@seattleweekly.com and we will launch an investigation.

RANT AND/OR RAVE

Just had the worst phad Thai of your life? Did your waiter have an attitude problem? Don't just whine about it to your friends (let's be honest—they really don't care), make your opinion known to the world by providing input for the Zagat Survey's 2003 Seattle dining guide. At www.zagat.com, you can rate local restaurants on food, decor, service, and cost—and you also have the chance to rant and/or rave freely in your own minireview. Your comments have a pretty good shot at getting published in the resulting Zagat book; for last year's edition, about 1,200 people voted on about 600 restaurants, so if the Seattle Zagat editor (Cynthia Nims of Seattle magazine) likes your stuff, that rude waiter will get schooled.

R.I.P.

Avenue One, the much-beloved restaurant housed in a former mortuary, is dead. Described in these pages as "the gleaming, idealized Paris bistro of your dreams" and oft-recognized by Wine Spectator magazine for excellence on that score, it closed abruptly and permanently last week due simply to lack of business. A small sign in the newspapered windows offers an obituary by owner Arnie Millan: "It is my sad duty to have to close Avenue One, a magical place with a beautiful, wondrous, talented staff. . . . I am forever grateful for all your support. Avenue One was my dream and it was so beautiful—our little Camelot." Below that is a sad plea: "We have a terrific group of hardworking people looking for work. And then there's me." Mr. Millan asks that you contact him at 444-2363 or avenueonerestaurant@yahoo.com if you know of any opportunities for him or his former staff. More than one party has already indicated interest in the space at First and Virginia.

Food and/or beverage news? E-mail Hot Dish at food@seattleweekly.com.

 
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