"Burrata ($8) is an Italian cheese, but so what? The one at Buvette was about as good as it comes; a tender shell of mozzarella around a not-quite-liquid-not-quite-solid ooze of curd in the center."
"Buvette does dishes tapas sized. They're really not meant to be completely filling if you order one per person, so you gotta order a few things to share. We started with some chicken liver mousse, which you could spread onto bread. It's like a poor man's foie gras."
"There's exceptional fluffy brandade (house-cured salt cod emulsified with garlic-steeped milk) and rustic hand-cut steak tartare anointed with a sprightly mix of frisée, capers and cornichons."
"Buvette's best dishes glisten with fat of all kinds: dairy, olive oil, hazelnut oil, pork — even lentils and kale have trickles of cream stirred in."
"After a while, you get used to the diminutive proportions and start to look forward to having just a bite or two of everything—such as the exemplary “viandes,”"
After two weeks of Seattle posts, I think it's about time to sunset this dying category since it's just killing my page rank from shitty to shittier.... [more]
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You ever do this thing where you enjoy a meal, think it's OK on the price, then later on when you think back, you realize they gave you an order of... [more]
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Sometimes it's very difficult to quantify the premium you pay for being in New York City. Even within city limits, pricing changes rapidly from one... [more]
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Aaaaaand more pictures from Seattle. Not much of a surprise there huh? I'm trying to go through them as fast as possible. When's the last time you saw... [more]
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Fuck North Carolinians. Just get that out of the way. Back to posts about Seattle though. The skies are definitely not always sunny in Seattle in the... [more]
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