Tonight we dined at our friend Chef Jimmy’s Caper and Olives. We have known Jimmy for many years, from his time at Terracotta Red, a Chinese Fusion restaurant.. His background includes “The Herb Farm” a Five Diamond Restaurant in Woodinville.
The restaurant has an open exhibition kitchen where you can observe the chef in action. He makes his own pastas and his food is comparable to the finest dining places in Seattle.
It had been a while since we visited Jimmy. He saw us walking in the door and came from behind the kitchen to hug me and welcome us.
The restaurant is quaint and eclectic and oozes warmth and is very welcoming.
We started with Focaccia bread, served with herb butter and sea salt.
Next, we had a Pear Salad with truffle salt, thyme and pine nuts and a Baby Kale Salad with apple slices, chopped hazelnuts, parmesan and burnt vinaigrette dressing.
Our first entree choice was the Paccheri Pasta with gulf prawns, fennel, sofritto, tomatoes and chili. For the second entree, we chose Halal Mary’s Chicken served with polenta, radicchio, and au jus.
For dessert, Chef Jimmy surprised us with a complimentary buttermilk Panna Cotta with rhubarb and shortbread crumble.
As always, everything was delicious and the taste was out of this world.
I would encourage you to visit this excellent restaurant. Support our local restaurants.
Saturday was my first time here, but I can't stop thinking about this dinner two days later and can't wait to come back. The service was quick and kind, and you can tell the staff works as a unit, with the chef bringing dishes to tables, and offering dessert specials, as the servers keep the pace flowing. It was such a relaxing and special experience. The food was so fresh and delicious, from the outstanding focaccia served steaming and bruschetta appetizer (unfortunately, not pictured, more so good I forgot to take a photo and I was right), to the fresh pasta that was almost impossible to pick just one because they all sounded amazing, to the best strawberry shortcake I've ever had - this seasonal, farm-fresh menu went beyond my expectations. I can't stop talking about or thinking about this shortcake... We were there for happy hour on a Saturday, and we got a table right away, but it started to fill up before leaving, so if you're going for dinner on a busy night, I recommend reservations, just to be safe. I cannot wait to come back and be blown away again!
