“The setup is reminiscent of a cruise ship, where cheek-by-jowl themed restaurants operate as seemingly independent entities. And just as cruise passengers are fated to try the pizza parlor, steakhouse, and Asian stir-fry bar before docking, eaters situated anywhere near the thriving South Lake Union district are likely to visit all three of Douglas’ Terry Avenue outlets. Here then is a tour of the 10th, 11th, and 12th restaurants in Douglas’ Seattle portfolio.”Read Hanna Raskin’s full review of Tom Douglas’ Brave Horse Tavern, Cuoco and Ting Momo.Photos by Joshua Huston.Published on June 15, 2011
chicken fried turkey breast
The Brave Horse Burger 100% painted hills chuck house on,Dahlia Workshop bun with smoky burger sauce, iceburg lettuce, dill pickle & mayo.
The little cherry pie. Topped with Vanilla ice cream.
Deviled eggs, bacon crispies, and green garlic.
Brick Oven Pretzels ~ malt boiled, hearth roasted.
Head Chef of Brave Horse Tavern, Brian Walceyk making the devilled eggs.
Making the pretzels. Brave Horse makes an average of 500 pretzels a day.
Making the pretzels. Brave Horse makes an average of 500 pretzels a day.
Herschel Taghap weighing portions of the pasta out.
The Cured beef loin. This rosemary beef is cured for 24 hours.
The Cured beef loin. This rosemary beef is cured for 24 hours.
Duck gizzard spiedini, radicchio, and green garlic vinaigrette.
Rebecca Wilson rolling and hanging the pasta at Cuoco.
Seven layer lasagna, bolognese, besciamella, parmigiano.
Seven layer lasagna, bolognese, besciamella, parmigiano.
TINGMO – Tibetan Soft Steamed Bread Dumplings with shiitake mushroom, bamboo shoots, yellow curry, and currants.
SAMO – Fried Tibetan Flaky Dumplingsneuwaukum potato, english peas, and yellow curry.
AZAG AZOG comboyak momo, pork samo, and eggplant tingmo.
MOMO PLATE – Hearty Tibetan Dumplingsgolden colorado yak, star anise, bay leaf, cranberry
lunch rush at Ting Momo.
lunch rush at Ting Momo.
