Word: raviolis
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Once through the Kong's red doors, we decided to stay downstairs. We were hungry, so the two of us and John ordered a Bowl ($9.75), and Dan ordered a beer (prices range $2.25-$2.75). The waiter called over the manager, who carded us. We also ordered Peking ravioli, dun-dun noodles and sweet-and-sour chicken (food's expensive...
...Duncan, is art deco inspired, with etched glass, white papier-mache palm trees and piped-in swing music for dancing. Service is a bit rough around the edges, but the inventive Creole- Cajun dishes are generally successful. Among the best: sauteed sweetbreads with poached quail eggs, crayfish ravioli with scallops and tarragon sauce, and a basil-scented red snapper and crab meat with lemon-Cognac sauce that is this city's only good papillote creation...
...this is the bosky, intimate setting for excellent renditions of the Alsatian-accented food of its consulting chef, Marc Haeberlin, from France's three-star Auberge de l'Ill. The best dishes have Alsatian or classic French overtones: a salad of warm duckling with cabbage and foie-gras-glossed ravioli, tournedos with shallots in red-wine sauce, and braised venison with noodles...
...After three years in training jobs, Pence took over as chef in 1987. Now she turns out dishes that are as delicious as they are pretty, among them a colorful spinach salad with warm duck and orange sections topped with a rosette of Japanese red pickled ginger, and mellow ravioli filled with crab meat and hazelnuts. Born in Pasco, Wash., and trained at the Culinary Institute of America in Hyde Park, N.Y., Pence believes that Seattle is just the right size to support experimental restaurants. Says she: "It's a city that is small town enough but still...
...city's latest culinary triumph is the Fountain, in the Four Seasons Hotel that opened in 1983. Delectable and pricey masterpieces include the wild-boar pate, shrimp-filled ravioli in a frothy, piquant butter sauce, and a stylish appetizer salad of snow peas and tender slivers of warm, sauteed squid. A golden-brown turnip sauce burnishes a sauteed veal chop, juicy roast pheasant tops cabbage mellowed with bacon, and hazelnuts accent a silky chocolate ramekin...