50 Shades of Delicious: 2 Chewsy for the Catwalk

Recently we were introduced to stromboli.  We had never previously tried a stromboli and for that matter even heard of a stromboli.  It seems there are a few different interpretations of a stromboli as with any dish these days.  But to keep things simple, think of it as a big turnover filled with savory meats and veggies.  It is very similar to a calzone, but instead of a half-moon shape, a stromboli is rolled like a log and then sliced. Our introduction to stromboli was at a local pizza joint Ballard Pizza Company as documented in a previous blog post here .  Everyday they have a stromboli of the day.  We decided to order the meatball stromboli, which was a featured item and when described to us sounded really good.  It turned into a Scooby-Do mystery however -- case of the missing meatballs.    We decided to take this case on and try solving the case of the missing meatball. Scooby:  "Rut-ro Shaggy...no meatballs" Shaggy: ...

Ethan Stowell As pseudo foodies, when we heard that Seattle restaurant heavy weight and Food and Wine’s 2008 Best New Chef , Ethan Stowell (owner of the former Union, Tavolata, Anchovies  and Olives, Staple and Fancy and How to Cook a Wolf) was going to expand his empire and lay claim to the title of King of Ballard, it was like anticipating the release of the summer’s new blockbuster movie (any good ones coming out this year?).  More exciting than a new restaurant offering was the humble nature of the concept at Ballard Pizza Company .  There was new found respect for an established chef and James Beard Nominee taking his self taught Italian cuisine to a more basic level, pizza and beer.  Simple= good. After a few weeks of being open (we wanted to make sure some of the new kinks had been worked out) we ventured in on a Monday after work to check out the highly anticipated opening of the first of three new, basic concept restaurants Ethan is ...