Today around the kitchen

Freshly dressed greens as the base of our new steak salad

New dishes ready for the big day!

Mmmm pasta

Pasta will come in threes!

This Little Piggy is from the Market

Pigs in a BlanketPigs in a blan­ket, that quin­tes­sen­tial child­hood favorite we’ve prob­a­bly all been over­look­ing for some time, jumps back to the spot­light with our update fea­tur­ing Uli’s Famous Sausage.  Our grown-up ren­di­tion fea­tures a bite-sized link of Uli’s Ital­ian sausage wrapped in our clas­sic pizza crust.  The pizza crust bakes up into a soft thin layer that’s just enough cov­er­age with­out over-breading it. For dip­ping, a house­made smokey ketchup that would steal the show if it were any other sausage but Uli’s.

A play­ful snack that appeals any time of day, it pairs espe­cially well with an adult bev­er­age.  Find it in the Small Bites sec­tion of the new menu start­ing two twenty two (2.22.10).

Louie, Louie

We’re happy to share that the  Seafood Louie is keep­ing its place on the menu.  How­ever, amidst the flurry of changes, we couldn’t resist at least one teensy upgrade: check out those size U-12 prawns!

Truffle Deviled Eggs

If you don’t like dev­iled eggs, you do now.  And if you have long been a fan of them, then you are really, really going to enjoy these: Truf­fle Dev­iled Eggs.  We ran these by sev­eral peo­ple who oth­er­wise steer clear of dev­iled eggs, and now we’re hav­ing a hard time get­ting them to stop snacking.

Let us explain—it’s the truf­fle that did it.

Our dev­iled eggs are hit with that magic fla­vor we know as truf­fle in not one, but two ways.  The yolks are first given a dous­ing of white truf­fle oil, then a hand­ful of chopped black truf­fle is folded in. Admit­tedly we could stop there and eat this straight off a spoon (it really is that good), but to com­plete the dish we pipe the silken yolk mix­ture into the nest of the egg white halves and gar­nish with a crispy pep­per bacon lardon.

Find them in the Small Bites sec­tion start­ing two twenty two (2.22.10).

Whole Wheat Pappardelle

If you’re one of those who tends to judge a book by its cover, be wary of over­look­ing our new pasta dish, Whole Wheat Pap­pardelle.  Sim­plis­tic only in name, it’s one of those dishes that takes hum­ble com­po­nents and com­bines them in such a way to cre­ate a sym­phony of flavors—all in one forkful.

Whole wheat pap­pardelle, pasta resem­bling extra-wide fet­tuc­cine noo­dles, is tossed with freshly sauteed gar­lic, shal­lot, crisp-tender broc­col­ini and shred­ded chicken from our rotis­serie.  Fresh basil and a sprin­kling of grated cheese are added before a final touch of Pecorino Sardo shav­ings and a gen­er­ous spoon­ful of warm tomato con­fit.  On the side, a cros­tini smeared with a roasted gar­lic spread.  The rich­ness from the chicken, fresh crisp of broc­col­ini, the whole wheat pasta’s hint of nut­ti­ness and back­ground fla­vors of gar­lic, shal­lot, basil and cheese layer seam­lessly but also allow each ingredient’s fla­vor to shine.

We would have liked to get all of that in the name (its cover, so to speak), but since we couldn’t, con­sider the above a glow­ing New York Times Book Review: Whole Wheat Pap­pardelle is a must-try dish.  Find it  in the Pasta sec­tion start­ing two twenty two (2.22.10).

Farewell, Ladies

It’s rain­ing art­work at Palomino Seat­tle this week as pieces are removed from our walls.  Glar­ing lights aside, all of you will rec­og­nize this over­sized Matisse-inspired piece from our din­ing room’s north wall.  What will we unveil in its place??

Check out the com­plete trans­for­ma­tion two twenty two (2.22.10).

La Prima Margarita

La Prima MargaritaIt’s Fri­day.  It’s Seat­tle.  The weather is liv­ing up to its soggy rep­u­ta­tion.  Tell you some­thing you don’t know?

How about that on two twenty two (2.22.10) you could escape to Palomino’s ver­sion of mar­gar­i­taville with our new La Prima Mar­garita.  Not for the casual mar­garita drinker, our La Prima Mar­garita is seri­ous stuff—it brings on the tequila and then some.   And while we might call it “The First,” La Prima, it most cer­tainly will not be your last.

Patron Sil­ver, Patron Cit­ronge (a nat­ural orange liqueur) and Tuaca are the pow­er­house of this cock­tail.  No prepack­aged, syrupy sweet and sour mix here.  Mixed with a squeeze of fresh lime juice, a touch of sim­ple syrup and crowned with a salted rim, the La Prima Mar­garita is a force to be reck­oned with in the best way possible.

Don’t save mar­gar­i­tas for sum­mer.  The wait to two twenty two (2.22.10) is much shorter.  Find it then on our new Bar Menu.

Prosciutto Flatbread

Meet Flat­bread, our pizza’s longer, more sophis­ti­cated cousin.  A depar­ture from the cracker-like crust of our Roman-style pizza, our flat­bread is an arti­san crust dressed in a new shape and new top­pings; here, pro­sciutto, arugula, Pecorino Sardo and white truf­fle oil for our Pro­sciutto Flatbread.

The crust is baked in our brick-fired oven just enough to blis­ter and char the crust so it’s crispy on the out­side with a just-right chewy cen­ter.  The length of the crust is laced with herb-packed pesto, though it’s the can’t-miss-it earthy aroma of white truf­fle oil that will hit you first.  A few gen­er­ous hand­fuls of fresh, pep­pery arugula keep their bite but wilt just enough to sink into the other top­pings. Sev­eral slices of salty pro­sciutto and Pecorino shav­ings round out our update on this clas­sic combination.

Find it in the new Flat­bread & Pizza sec­tion on two twenty two (2.22.10).

Accredited Tuna Crudo

Addicting Tuna Crudo with Tomato Aioli

Tuna Crudo Avo­cado, Edamame-Snow Pea Salad, Spicy Tomato Aioli

The clean, dis­tinct tex­ture of the tuna is enhanced by the creamy tomato aioli driz­zled down the right side of the plate. When eaten with the edamame-snow pea salad and avo­cado, the Tuna Crudo is a bril­liantly sim­ple, yet intensely fla­vor­ful experience.

Find it in the new Small Bites sec­tion on two twenty two (2.22.10)

Two Twenty Two

Why would you change a restau­rant that’s been suc­cess­ful for over twenty years?

Because we love you, Seat­tle.  Palomino down­town loves you.  Accept our love and check back with us as we give you a look at the delec­table new dishes, the chic yet com­fort­able inte­rior changes and our deca­dent craft cocktails.

If you react adversely to inside infor­ma­tion, then save the sur­prise for two twenty two (2.22.10) — when the new Palomino launches.