#sEATtle: Anchovies and Olives

May 24, 2016
Categories: 

I like to eat. A lot. Food is bae. Therefore, I figured I would post reviews of the places I go to give you a little insight and maybe some ideas on where you might want to nom with your friends or special someones. Plus, it gives me an excuse to pig out on Seattle's best eats and not feel bad about it, because work!

Before we start though, I want to make one thing perfectly clear, I am NOT a professional food nerd, nor do I want to be. I dont know the intricacies of French cooking. Heck, I dont even know how to spell "intricacies." It also means that if you ask me what the best burger is, I'll probably say Lil Woody's before I suggest any kind of "gourmet" burger, unless that gourmet burger has an egg on it. Then gourmet burger wins (any burger with an egg on it wins really.) Also, my idea of a fancy pizza is anything with more than two toppings. Basically what I'm getting at is consider these restaurant reviews for the comman man/woman.

Got it? Good, let's roll!

RESTAURANT
Anchovies and Olives

ADDRESS
1550 15th Ave

WEBSITE

http://www.ethanstowellrestaurants.com/locations/anchovies-and-olives/

 

Growing up in an Italian household as a kid, I developed some pretty peculiar eating habits for a typical American. First off, too much sauce on pasta is a bad thing (take notice pretty much every restaurant ever). Secondly, its totally ok to eat sandwiches while mom is preparing the sauce. Just call it antipasti! Also, anchovies basically make anything taste better, there's no such thing as too much garlic, and for every glug of wine you put in your sauce, take two for yourself.

Yeah, my childhood was pretty delicious.  

The only downside is that I am SUPER picky when it comes to Italian food now. Did Ethan Stowell's Italian inspired seafood restuarant Anchovies and Olives pass the test? Let's find out. Bring on the food porn!

EATS

Foccacia and Bagna Cauda: What the heck is bagna cauda, you ask?  Simple, garlic anchovie butter oil dip. Sounds a bit much but oh man, to me there is nothing better.  My family used to call it "dunker" when I was a kid and it was a super special occasion whenever we got to eat it.  Sure its so salty and buttery and oily it probably takes years off your life when you eat it, BUT WHO CARES IT IS DELICIOUS!  My family's is better, but this will do just fine. 

Oysters: These were the last oysters I had this season, which is a total bummer. Thankfully they were amazing. Make sure you check out their oyster power hour, where you can get select oysters for only $1.50 a pop.  

Rigatoni: This is what I'm talking about right here!  The perfect amount of bolognese. Random Manley fact- my family is from Bologna, Italy...which is where bolognese originated, so that pretty much makes me an expert. Lol.

Bigoli: Anchovy, chili, mint, garlic, bread crumbs. Dead. This was my favorite part of the meal.  Very close to the anchovy spaghetti from Tavolata. 

Tonnarelli- cacio e pepe:  I mean, cacio e pepe done perfectly, for as simple as it is, is fantastic. Add some egg and make it carbonara and you are on the next level.  This was great as is, though.

Rockfish: After all that pasta this was a perfect compliment. Light, fluffy, grilled to perfection.  I'm a big fan of the whole grilled fish, and this really hit the mark.

If Ethan Stowell opened a restaurant that served homestyle Italian classics (aka basic bitch Italian aka spaghetti/veal parm/lasagna) I would honestly eat there five times a week. Fortunately for my waisteline, that hasn't happened yet, and even more fortunately for my tastebuds, he turns things up juuuuust enough to make incredibly simple dishes taste sophisticated but not intimidating.  Bravo! Bravo! Bravo! 

FINAL VERDICT

On a scale of 1-5 "mangia!"s Anchovy and Olives gets a solid four mangias!  Writing this review made me so hungry, anyone want to join me for some food?

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Manley hosts afternoons on 107.7 The End. You can follow him on Twitter as @manchild1077