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- Fried Chicken
brine for 24-36 hours to make it "uber juicy"; secret is double dipped; "juiciest fried chicken I've ever had"-Melissa D'Arabian; looks good
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4.5 out of 5
1042 ratings |
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- Poco Carretto Rhubarb Prosecco Sorbetto
Sorbet
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4.5 out of 5
607 ratings |
Other Recipes: Roasted Rabbit w/ Ligurian Chickpea Cake & Chanterelles |
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- Dorowot
spicy chicken stewed in red pepper sauce with Ethiopian butter; takes days to make; served on top of injera (a spongy crepe-like flatbread)
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4.5 out of 5
794 ratings |
Ethiopian cuisine in a casual bistro setting |
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- Bacon with Cheese Oven Baked Omelette
comes with pancakes; looks good
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4.5 out of 5
830 ratings |
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- Lobster Scallion "Shooters"
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4.0 out of 5
560 ratings |
[CLOSED] |
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- Cured Pork Cheeks Confit Hash
$6 at airtime; part of Toulouse 'Breakfast Happy Hour'; available only M-F, 9-11AM; looks good
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4.0 out of 5
5022 ratings |
"culinary diversity and range from traditional Creole and French Quarter menu choices to traditional Parisian and French preparations to more innovative dishes" (from it's website) |
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- Spaghetti with Roasted Garlic Sauce
secret in sauce is how they cook the garlic: 1) roast whole hand-peeled garlic cloves in olive oil & butter mixture, 2) roast ground garlic separately; looks good
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3.5 out of 5
96 ratings |
[CLOSED]; still sell sauces...check their website; opened in 1941 after years hosting friends and neighbors from all over town who urged them to open a restaurant; you can order bottled sauces online |
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- Calamari
fried; Morocan dipping sauce "takes it over the edge"
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3.5 out of 5
291 ratings |
[CLOSED]; other locations include Seattle, Bellevue, Woodinville |
