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
Feb. 2nd, 2010 — No Comments
Pigs 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
Jan. 28th, 2010 — No Comments
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
Jan. 25th, 2010 — 2 Comments
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
Jan. 21st, 2010 — 1 Comment
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
Jan. 19th, 2010 — 1 Comment
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
Jan. 15th, 2010 — No Comments
It’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
Jan. 12th, 2010 — No Comments
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
Jan. 8th, 2010 — No Comments
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
Jan. 6th, 2010 — 2 Comments
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.
