Here’s the menu:
- Porchetta di Testa with melon, capers, Parmesan, arugula, mustard seed vinaigrette, and radish
- Bone Marrow with Oxtail Ragout, horseradish dilly tater tots, celery vinaigrette, and beet purée
- Scallop with Blood Sausage Crouton, corn cake, chanterelles, pine nuts, and lentils
- Lamb Heart Pastrami with caraway and cheese tortellini, fermented kraut, apple mustard butter, and pickle vinaigrette
- Carrot Cheese Cake with lardo frosting, sherried grapes, toasted coconut, walnut butter, and crispy pig ears
Reservations are highly recommended and can be made by calling the restaurant at 206.829.8943.
Olsen Farms
Located near Colville in northeastern Washington, Olsen Farms is a small family farm that specializes in meat and potatoes. They raise cattle on the grasses, hay, and potatoes grown at the farm, pigs on barley from a neighbor, and lamb on fresh green grass in pastures across the state. They are committed to being excellent stewards of the land and maintaining the biodiversity in the wild areas around the farm. For more information, visit Olsen Farms at Seattle farmers markets or go to potato1123.blogspot.com.
Opened in 2013, Le Petit Cochon is a snout-to-tail focused restaurant located at 701 North 36th Street in Seattle’s Fremont neighborhood. Chef/owner Derek Ronspies serves an ever-changing lineup of meaty dishes and seasonal vegetables in an airy, second floor dining room with leafy views of the picturesque neighborhood. Foie gras, a “Phat Ass” pork chop, and house-made charcuterie are staples on the pork-centric menu. In 2014, Le Petit Cochon was honored with Best New Restaurant nods from The Seattle Times, Seattle Met, and Seattle Magazine. Le Petit Cochon is open Tuesday through Saturday, from 5pm to 10pm. For more information or to make reservations, call 206.829.8943 or visit gettinpiggy.com.