Hello folks. Hopefully by now you’ve had the opportunity to read up on our new Seattle-area tasting bar, Urban Enoteca. If not, you can catch up here. Here is an update on what’s happened over the last week:
Our updated timetable for opening to the public is December 1st. I think this is a more realistic goal, and I am optimistic we can be where we need to be by that time. I visited yesterday (November 9th) and was impressed by the progress that had been made in a week’s time. This first picture is of one of the giant doors that I believe is going to separate the tasting area from the event space. The second is the same sized door standing on end (blurry) and the third shot is of the fireplace at the end of the room.
We’ve got our menu! The Urban Enoteca team has put together a very nice menu of food that can be ordered in the restaurant area on day one. They’ve has really outdone themselves, in my humble opinion. Check it out:
Bites
– Fingerling potatoes roasted in duck fat with sea salt and aioli
- Pickled vegetables from the garden with aioli and macrina olive bread
- Spiced harissa and herb marinated olives
- Candied and smoked salted nuts with dried fruits
Small Plates
- Warm wild mushroom flan “Cappucino” with procini cream and crostini
- Potted Carlton Farms pork plate with pickled radishes, mustards, and fruit chutney
- Warm baked fresh chevre with wild mushrooms and crocitini
- Gratin of “Triple B” brussels sprouts (Bacon, Bourbon, Butter)
- Warm salad of roasted squash, apples, and parmesan with balsamic viniagrette
- Duck liver pate with apple jelly, watercress and crostini
Shared Boards and Platters
- Selection of artisanal cheeses with fresh fruits, chutneys, crackers, and jams
- Selection of charcuterie, salamies, prosciutto, hams, and cured meats
- Syrah braised lamb ribs with mint and spicy pepper sauce
- Beef short rib sliders on potato rolls with watercress and caramelized onions
- Cider braised pork belly gratin with creamy white grits
Sweets
– Handmade chocolates with Syrah, Cabernet, Merlot, and Chardonnay
- Butterscotch crème brulee with biscotti
- Affogato with vanilla and chocolate gelatos
We are all very excited, and hope that you’ll come visit when we open!
