By Iron Chef Leftovers
It looks like Bricco on Queen Anne has closed up shop. Opening in its place sometime in October will be a new restaurant by the former chef at the short lived 5 Corner Market. I really liked the food at 5 Corner, so hopefully it will be along the same lines.
FlatbreadGarden 
Thought #1:
(from the link)
“…is touted as fine food at casual prices with comfort flavors, cutting edge techniques, premium ingredients and chef-to-guest interaction.”
There’s a dichotomy with (casual prices/premium ingredients) and (cutting edge techniques/comfort flavors). Seems overwrought/overthought maybe.
—-
Thought #2: I don’t know that I need cutting edge techniques messing with my comfort food. Also, I don’t often have the desire for “chef-to-guest interaction.”
—-
Thought #3: Guess we’ll see. I’ll shut up and go try it before passing judgement.
LikeLike
If it is the same concept that the chef used at 5 Corner Market, it works. They had an absolutely killer burger and they did a lot with braises and modern spins on classics like Veal Blanquette and Pulled Pork. Most of their entrees were priced $12-19 and were pretty darn tasty. I really liked it because there were things on the menu you weren’t seeing at other places in Ballard. Some of the complaints I read were that it was “overpriced”. You didn’t get huge portions, which may be where the complaint stems from but I didn’t think it was overpriced at all for high quality, locally sourced ingredients.
I like cutting edge, but then again, I really like to dabble in molecular gastronomy anyway.
LikeLike
“Cutting edge meatloaf” came to mind when I read the link.
LikeLike
I will take the brussels sprouts and the warm goat cheese from Bricco over cutting edge meatloaf.
LikeLike