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Friday, December 10, 2010
Thursday, December 9, 2010
Overdue Review: Volterra in Ballard makes my heart pitter-patter..d
I probably could say all I need to say about Volterra with this sentence:
They have in-house made GF pasta.
Squee!!
And it was good. Really good. That aside, the psychological benefit of going to an Italian restaurant and not having to completely ignore the pasta section (the section that before my Celiac diagnosis was my home) was like Christmas in the middle of October. The lamb ragu was so rich I only ate about a third of it, but boy it was good.
Little spendy - although not outside the realm of normal in Seattle, this is my new favorite restaurant in town.
Volterra
(Reservations available)
5411 Ballard Avenue NW
Tel : 206 789 5100
Fax : 206 789 5112
They have in-house made GF pasta.
Squee!!
And it was good. Really good. That aside, the psychological benefit of going to an Italian restaurant and not having to completely ignore the pasta section (the section that before my Celiac diagnosis was my home) was like Christmas in the middle of October. The lamb ragu was so rich I only ate about a third of it, but boy it was good.
Little spendy - although not outside the realm of normal in Seattle, this is my new favorite restaurant in town.
Volterra
(Reservations available)
5411 Ballard Avenue NW
Tel : 206 789 5100
Fax : 206 789 5112
Review: Wheatless in Seattle
I went to Wheatless in Seattle within days of getting my original celiac diagnosis. It came up on a search of Seattle gluten free. I had a bit of trouble finding them, because the place is a little stand-alone-bungalow on Greenwood Ave. Passed it at least twice.
I really should have kept on driving.
I thought maybe my original assessment - not terrible, but not enough to pull me back from the brink of newly-diagnosed-celiac-despair - might have been harsh and based on a lack of understanding of what can and can't be done well without gluten.
Turns out, my assessment was actually generous. Now that I've done a fair bit of gluten free baking and a lot of gluten free shopping, I was actually shocked at what they were passing off as commercial-grade baking. Their "french" bread was about an inch think by 4 inches wide and looked like my first attempt of gluten free bread. I bought a mint brownie and a rum ball - after spending $6, I threw them away half eaten. I could make better baked goods in my sleep.
Wheatless in Seattle is terrible. Don't go. Don't listen to any food recommendations from anyone who says they're good.
I really should have kept on driving.
I thought maybe my original assessment - not terrible, but not enough to pull me back from the brink of newly-diagnosed-celiac-despair - might have been harsh and based on a lack of understanding of what can and can't be done well without gluten.
Turns out, my assessment was actually generous. Now that I've done a fair bit of gluten free baking and a lot of gluten free shopping, I was actually shocked at what they were passing off as commercial-grade baking. Their "french" bread was about an inch think by 4 inches wide and looked like my first attempt of gluten free bread. I bought a mint brownie and a rum ball - after spending $6, I threw them away half eaten. I could make better baked goods in my sleep.
Wheatless in Seattle is terrible. Don't go. Don't listen to any food recommendations from anyone who says they're good.
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