Saturday, May 3, 2008

Bricco della Regina Anna

As so often happens with us on weekends, bnopen and I find ourselves with little or no food in the kitchen and no desire to shop and cook. Thus the quest for good food, good wine and not too far from home led us to the top of Queen Anne Hill and Bricco. A great little wine bar with an interesting menu. We were there pretty early in the evening and had no problem getting a coveted seat at the bar. This place is not very large with only 6 tables in the restaurant and seating for about 20 in the bar. The staff are generally very knowledgeable about wine and the select import beers they serve. They also do a good job of making you feel welcome and comfortable. This is very important when the bill comes and you see that you are going to plunk down 2 bills for wine and cheese!
The wine list is decent, with good selection of moderate price wines. We have been introduced to several that have become favorites. Tonight we started with a French wine, mostly because I am trying to expand beyond Walla Walla and Napa. This is a Chateau St. Georges 2002 ($65). It is a blend of 60% Merlot, 20% Cabernet, and 20% Bouchet grapes. This makes for a "big" wine , but is very smooth with little acidity. I recommend letting it decant for at least 15 minutes as is the case with most French wines.
This wine went well with our starter of Delice soft cheese, Rogue River blue cheese, Gouda cheese, and hot Sopresatta ($16). Bricco has an extensive selection of speciality cheeses and meats from Salumi Cured Meats. The list can be a little intimidating, but the staff are well versed on each item and can make great recommendations. The plate also includes bread, a grape jelly and a marmalade that goes well with the cheeses. I have yet to figure out how meat and cheese can leave you wanting more to eat.............
This Salmon Brusschetta is a bnopen favorite. Bricco uses -Ceci, Pesto, Sweet onion with goat cheese, Pepper-garlic smoked salmon w/crème fraiche & dill ($4). In previous journeys I have enjoyed the Polenta cakes with marinara, mozzarella and basil ($8). It could easily serve as an entree.
Bricco also serves up some terrific salads made with fresh local products. Prices range from $5 to $14.
Also on the menu are 5 different Panini that is served on Macrina olive bread with a small side salad for $11.

At this point our wine was gone and we (I) felt another bottle along with en tree's were needed!
We selected a little less bold wine from Australian Bird in Hand ($62). Their 2005 Shiraz has flavours of plum, blackcurrant and cracked black pepper and aroma of dark cherry, smoky oak and blackberry. This selection complimented both the baked ziti with marinara and a four cheese crust ($10) and my choice of a natural porkchop in a raspberry-apple marinade ($15).

The menu also offers:
Fresh Dungeness Crab Cakes ($16) Lamb Sausage with Marinara ($11) Veal and Spinach Manicotti with marinara and béchamel sauce ($13) Vegetarian Lasagna- eggplant, ricotta, four cheese blend, basil and marinara ($13) White Truffle potato gratin ($11) Orzo stuffed tomatoes with cheese ($8) Roasted Acorn Squash with brown sugar and butter ($7) Roasted Brussel Sprouts with bacon & a honey- mustard vinaigrette ($8)
With a little wine left, we finished with an excellent production of chocolate soufflé with molten chocolate center & a scoop of panna cotta gelato ($8)
Bricco della Regina Anna
1525 Queen Anne Ave N
Seattle, WA 98109
Monday thru Sunday 5 pm to 1 am
Bricco Della Regina Anna on Urbanspoon


White Pepper said...

grape jelly and cheese?!?! I am sold! I need to go there with you guys sometime. Great post!

I am hungry!!!! This is the last time I read this blog before I eat breakfast.

l nopen said...

Remember.....we tried before and wound up at Paragon.

CrumbYum said...

this reminds me of a new wine bar that popped up in Columbia City that I've been thinking of trying. if anyone has any feedback of Verve please pass them along that's the spot in my hood.

White Pepper said...

Yeah, I remember when we tried to go there...damn.