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Pizza!

Go to Portland, OR. Get your butt to Hawthorne at about 47th. Enjoy the finest pizza west of New Haven, CT. Apizza Scholls barely had time to make a better sign than a scrap of paper taped to the window, and still the place would be full shortly after opening at 5pm. They're closed Monday and Tuesday, so on those days, content yourself with somewhere else. Hell, Portland is a great eating town.

For those unused to super-fine pizza, read this tidbit from their website so you know why the crust may look charred in places:

"The best pizzas are baked in extremely hot ovens ranging from 650-900 degrees F. This extreme heat allows the crust to spring and become flaky and crisp, while also allowing the cheese and tomato to cook quickly. Due to the extreme temperatures the crust will take on a charred appearance. This is the sign of a pizza baked in a hot oven and should not be thought of as burnt. Although the spots on the crust may be black, the quick baking produces a superficial char, which does not taste bitter, rather taking on a smoky and caramelized set of flavors .....yum!"

Other food

marjorie Despite the location, this place is not a mere trendy Belltown eatery. Donna's made this place feel homey and cool at the same time. You cannot go wrong here. No, really. The cocktails are from anyone else's top shelf, and the plaintain chips with grilled pineapple salsa are a lovely accompaniment. Everyone whom you contact there is personable and charming. A favorite place, indeed.

Cafe Campagne in the Post Alley in Seattle's Pike Place Market. Not the forbiddingly fancy place upstairs, but the welcoming but still cultured Cafe. Steve loves to order the [vegetarian] sides as an entree.

Pete's Eggnest provides a great breakfast menu all day. Unpretentious, friendly, and family owned and run, it's bustling and unrushed at the same time. Steve usually gets the house omelette, and Carla the steak and eggs. That steak rivals the best in town at 4 times the cost! The hash browns are the best in town. No kidding. Steve likes them more than Cafe Campagne's pommes frites, and that's saying something.

When in Ballard for breakfast, a much longer walk from our home, we like Vera's. If you see long-haried guy named Nicholas, give him a hard time. Or ask him how his photography is going.

Santa Fe Cafe We like spicy and interesting food--and good margaritas. We get 'em here. Steve's favorite entree is the Chile Relleno Tart, with a wonderful black bean soup. They have a huge selection of tequila, so peruse the bar. We rarely return to a place where the staff aren't good folks, easy to talk to. We go to Sante Fe frequently!

Thaiku in Ballard has really decent Thai food and a great bar. Try coming in at happy hour (5-7pm, I believe) for great deals in a really cool setting. Mix your alcohol with caffeine by having an Oolongtini. Ask to see the "opium den".

Circa Neighborhood Grill and Alehouse is great for fries and grilled steak salad (if you're into that sort of thing--sl) when you're in West Seattle.

India Bistro in Seattle's Ballard neighborhood is a delight for dinner. Affordable and delicious.

Dick's for their fries! OK, sometimes Steve does a vanilla shake chaser.

Ayutthaya is Carla's lunch spot of choice when on Capitol or First Hills in Seattle. Cashew Chicken or Rad Na should make you happy.

Cafe Flora For vegetarian dining, even for non-veggies, this is a good one. We may live down the street from Carmelita, but we'd rather cross town for Flora. FYI, if you prefer to be ignored, then served microscopic portions for very macroscopic prices, by all means go to Carmelita. But for quality and quantity, as well as courteous and smart service, go to Flora.

Around the country and world

City Lights of China near Dupont Circle in Washington, D.C. is a great bargain and it's yummy.

Crivelli's Garden Restaurant and Italian Bar is really decent dining in London; and it's in the National Gallery. So when your eyes are tired, you can indulge the other senses. Great Coffee! We found it to be true what folks say about dining in London...

For pizza, go just about anywhere in New Haven, Connecticut. OK, a little more specificity: Sally's or Pepe's of course are widely known and well thought of, but Naples Pizza, Modern, Yorkside, and about a dozen more are all better than anything to be had west of, well, there. Sigh....Well, at least we have Apizza Scholls!

Limoncello

ingredients:

15 lemons, well scrubbed
2 bottles (750 ml) 100-proof vodka
4 cups sugar
5 cups water

directions

Preparation:

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

Step One:

In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Two:

In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add to the limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

Step Three:

After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.