Venue Info

Known For

Seafood

From Chef Ethan Stowell, who received James Beard nomination nods for Best Chef in the Northwest from 2008-2011, the remodeled Anchovies & Olives serves up seafood and pasta dishes with lots of brine, probably best encapsulated by the bigoli tossed with anchovy, chili, garlic, mint and Pangrattato. The space is sleek, with wood and grey stone defining the interior, and painted waves crashing up on sea rocks above the bottles of the bar. An active open kitchen adds a buzz to the dining room, where nightly tasting menus offer a “Feast of the Fisherman,” in family style courses of seafood, shellfish, seafood and pasta. At the bar on weekend nights, patrons swarm to two “oyster power hours” (cheap oysters with beer and prosecco specials) like sharks to a freshly spilt chum bucket.

Seattle

Anchovies & Olives

Courtesy of Ethan Stowell Restaurants

From Chef Ethan Stowell, who received James Beard nomination nods for Best Chef in the Northwest from 2008-2011, the remodeled Anchovies & Olives serves up seafood and pasta dishes with lots of brine, probably best encapsulated by the bigoli tossed with anchovy, chili, garlic, mint and Pangrattato. The space is sleek, with wood and grey stone defining the interior, and painted waves crashing up on sea rocks above the bottles of the bar. An active open kitchen adds a buzz to the dining room, where nightly tasting menus offer a “Feast of the Fisherman,” in family style courses of seafood, shellfish, seafood and pasta. At the bar on weekend nights, patrons swarm to two “oyster power hours” (cheap oysters with beer and prosecco specials) like sharks to a freshly spilt chum bucket.