It’s true.  Now you can taste the most deliciously appetizing pintxos this side of Basque country – right here at Andaluca Restaurant.

What’s a pintxo?  It’s the Basque version of the Spanish tapa – typically enjoyed with wine during the paseo, an evening happy hour stroll when locals stop by neighborhood bars and cafés for drinks and conversation before heading home for dinner.

Even better, why not sit down to a meal of pintxos, savoring several from our new fall menu, enjoyed with grapes by the glass.

Harissa Green Beans Fresh green beans parboiled to perfection, simmering in a spicy red harissa sauce, topped with shaved Iberico cheese. 

Broken Egg Papas Frites A gourmet egg, pan fried  sunny side up and topped with crisp potato strips, spicy chorizo sausage and roasted mushrooms.

Potato Croquette  Yukon gold potatoes, sour cream and Idiazabel Spanish cheese sautéed to golden perfection.

Seared Halibut Skewer  Roasted halibut served with a buttery beurre blanc sauce with hints of tomato.

Ratatouille Packet Zucchini, eggplant, onion, red bell peppers, yellow pepper coulis and goat cheese all rolled into one delectable taste sensation.

Hosted by Basilio Rodriguez

Spanish Wine Dinner
Friday, October 24 at 6:30 p.m.

Transport yourself to a vine-covered bodega in Andalusia as you savor five delectable courses, each paired with an acclaimed Spanish wine brought to America by Basilio José Rodriguez Grueso of Casa Ventura Imports. A deliciously memorable evening as you learn about the “Spanish wine revolution” and a venerable vitculture that dates to Roman times.

Potato Croquettes
Lagar de Castelo Albariño 2007

North African Risotto
Finca La Estacada Tempranillo 2006

Un Paella
Lopez Panach Coupage 2003

Crispy Duck Cakes
Solpost Montsant 2005

Cabrales Beef Skewers
Damana Crianza 2004

Lime Mascarpone Custard with
Raspberry Pureé
Agusti Torello Mata Rose Brut 2006

Dine Around Seattle
aka 30 for $30
In November, Andaluca joins 29 top Seattle restaurants to offer an exceptional dining value: prix-fixe dinners for just $30 per person (lunches, $15). From Andaluca’s exciting new pinxtos menu, select three pintxos for dinner, two pintxos for lunch.  Plus dessert. Sunday through Thursday (except Thanksgiving) all November long. 

Thanksgiving Day Dinner
Thursday, November 27
No muss, no fuss, just elegant dining at our place, served from 3 pm to 9pm.  For reservations call (206) 382-6999. You’ll be thankful you did.

Pintxos, Greek style
Lamb Dolmas

In the lively tavernas of Greece, pintxos are known a mezedakia. But no matter what you call them – appetizers, tapas, pintxos or mezedakia – it is a wonderful custom to pause in the day’s activity to savor food, drink, companionship and each day for what it has to offer. Here, from Chef Wayne’s recipe file, is a tasty Greek morsel you can easily make for your next gathering.  Yasou!

• 1 tablespoon olive oil
• 1 pound lean lamb, ground
• 1 cup onion, diced to 1/4”

• 1/2 cup red bell pepper, diced to 1/4”
• 1 cup basmati rice, raw
• 2 teaspoons salt
• 1/8 teaspoon cayenne pepper

• 3/4 cup tomatoes, whole in juice, pureed
• 1/8 cup currants
• 1/8 cup toasted pine nuts
• 1/8 cup dried cranberries
• 1/4 cup fresh Italian parsley, minced
• 1/8 cup fresh oregano, minced
• 1/8 cup fresh mint, minced
• 3 tablespoons fresh dill, minced

As needed:

• Grape leaves, rinsed and drained
• 1/2 cup lemon juice
• 3 cups chicken stock

Sauté the lamb and onion in the olive oil until meat is browned. Add the bell pepper, basmati rice, salt and cayenne pepper and sauté for two minutes. 

Add the tomatoes, currants, pine nuts, cranberries, parsley, oregano, mint and dill, heating all the way through. Remove from the heat and let cool to room temperature.

Lay out grape leaves, shiny side down.  Place approximately 1-1/2 teaspoons of lamb mixture on each leaf and roll up, folding in sides like a burrito.

Place dolmas in a baking pan, seam side down. Fit the dolmas snugly, but not squished together. Place additional grape leaves on top of the dolmas. Weigh down the dolmas with a perforated pan.

Bring the lemon juice and chicken stock to a boil. Pour mixture over the dolmas and cover with foil.  Bake at 350° in a convection oven for 45 minutes, until liquid is absorbed and the rice is tender.

THE RETURN OF FALL FAVORITES

It doesn’t get any better than an Indian summer in Seattle…brilliant fall colors, crisp marine air and a dazzling new harvest seasoning Andaluca’s fall menu:

Osso Buco with Parmesan Polenta  The glory of a Lombardian kitchen. Tender lamb shanks braised in olive oil and red wine, served with creamy parmesan polenta.

Roasted Mussels  Fresh picked Lopez Island blue mussels, simmered in lemon butter.

Grilled Lamb Tenderloin in Grape Leaves  Tender lamb loin wrapped in grape leaves with a slice of savory Serrano ham.

Andaluca at Large

When not in Andaluca’s kitchen, Executive Chef Wayne Johnson and his staff are busy supporting the larger Seattle community, donating time, talent and taste to local benefits.

Oh Baby! It’s the March of Dimes
Celebrity Chefs Dinner and Auction
Saturday, October 11 at the Sheraton Seattle Hotel and Tower
The Northwest’s top chefs come together to cook up funds to help save babies from premature birth and birth defects.  Among the special presentations: Andaluca’s Chicken Chanterelle prepared by Chef Wayne and apple crepes by Andaluca Pasty Chef Lucy Damkoehler. Sip fine wines and bid on unique auction items featuring culinary, wine and travel packages. For more information call 206-624-1373.

Cooking Class at Dish It Up
Thursday, October 23 at 6:00 p.m. at Magnolia Village
Dish It Up, a premier gourmet cooking store in Magnolia Village, has invited Chef Wayne to demonstrate the art of making Spanish pintxos, from potato coquettes to lemon mascarpone tartlets. Tuition and tastes: $80. For reservations call 206-281-7800.

Guest Chef Night at Farestart
Thursday, October 30 at 7th & Virginia
Chef Wayne will work with students of Farestart, a job training and placement program for homeless and disadvantaged individuals, to prepare a three-course gourmet meal straight from Andaluca’s award-winning menu.  Offered to guests and supporters of Farestart for only $24.95, every penny of which is invested back into the program. For reservations call Farestart at 206-267-6210.

Kudos from the Top Cop

Each summer during the Seafair Torchlight Parade, the Mayflower Park Hotel and Andaluca Restaurant host a buffet dinner for the many police officers who patrol the streets and keep the peace.  This year over 190 officers stopped in for a bite during their breaks.  To our great surprise and honor, Seattle Chief of Police Gil Kerlikowske presented us with the coveted Citizen Appreciation Award. All for nourishing Seattle’s finest!