Posts Tagged ‘new’

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)