In recent restaurant reviews, the critics scoped out Beardslee Public House, Country Dough, Ernest Loves Agnes, and Salare. Here's what they had to say:
Seattle Weekly's Nicole Sprinkle had a positive impression of Ernest Meets Agnes on Capitol Hill: "It’s not easy stepping into the footprint of a long-running, beloved restaurant and bar like Kingfish Café, the soul-food mecca on north Capitol Hill that closed last winter—partly because of the neighborhood’s increasing rents, according to the former owners, twin sisters Leslie and Laurie Coaston. But Ernest Loves Agnes shows every indication of being up to the task. There’s much to praise about this Italian newcomer from Guild Seattle, the owners and operators of Lost Lake Café & Lounge and the Comet Tavern—and perhaps its early acceptance is due in part to the local love for these landmarks. But the restaurant by no means coasts on the association."
At The Stranger, Angela Garbes explores Coutnry Dough, the new Szechuan spot in Pike Place Market: "Dough is paramount here, and it shows up in three distinct forms: flatbreads, noodles, and crepes. All of them are excellent. And while Country Dough's flatbread sandwiches are its most popular items, I'm actually partial to the crepes and noodles. Being able to watch food being made is one of the best things about Pike Place Market—the cheese at Beecher's, the Filipino food at Oriental Mart, the doughnuts at Daily Dozen, and, now, Yang and his team of masterful dough manipulators. I hope Yang sticks around so that locals and visitors alike will know his food, and Country Dough can become a part of Seattle history."
Providence Cicero at The Seattle Times gave John Howie's new Beardslee Public House in Bothell two stars: "Beardslee is not a public house in Ye Olde English sense. It’s a 21st-century suburban pub with concrete floors, garage doors, steampunk fixtures, metal chairs, tin plates and caddies on each table full of flatware, paper napkins and condiments. Definitely come for a beer. The selection is all ales, all made here, no guest taps." She liked most of what she tried, including a pork-and-veal bratwurst and pizza, but couldn't finish a too-salty Greek quinoa salad.
And Seattle mag's Jessica Yadegaran gives us a quick look at Edouardo Jordan's Salare: "After stints at Per Se and The French Laundry, Jordan spent a month in Italy learning the art of charcuterie. However, his cuisine is also influenced by the bounty of the Pacific Northwest along with the long Sunday suppers of his childhood in Florida: Fried okra is gussied up with burnt lemon and saffron ($9); and cracklings ($9), with crème fraîche and salmon roe."