Addictions

24oz grilled dry-aged washington rib steak,
country bread croutons, roasted peppers,
arugula, lambrusco spring onions

A good friend once told me that “nothing is an addiction unless you are willing to suck a cock for it.” Thankfully, I’m not addicted to anything. Speaking of addictions, I want to go back to Cuoco for another steak. I want to be clear that I am not addicted to them. However, if there were a steak that one was to be addicted to, it very well would be the 24oz grilled dry-aged Washington rib steak.

The fourth stop on the #tourdetom was Cuoco, found below Brave Horse Tavern. It is conveniently placed so you can stumble down stairs from the tavern into the restaurant. If I had to do the tour again, I would definitely save the best for last and dine at Cuoco for my final Tom Douglas meal.

Where the other restaurants seemed packed and busy, Cuoco felt more private and relaxed. The dim lighting and the near private table made it easy to carry conversations without hearing or seeing anyone else.

There were five of us and we all ordered different entrees so I got to try a lot of different plates. Add three appetizers and three desserts and I left a happy monkey. I am not going to get into all the dishes, but will point out a few of my favorites.

grilled pork loin chop,
roasted baby fennel, grilled apricots,
shaved fennel, almonds

The steak of course, as previously mentioned, was my favorite. It was served with a salad consisting of country bread croutons, roasted peppers, arugula, and lambrusco spring onions. Allison Austin Scheff of Seattle Magazine said the “dressing diminished the meaty flavor of that serious steak.” I think Allison is full of shit, but I’m no expert. I thought the balsamic paired nicely with the steak making the flavor come alive in my mouth.

Another notable was the grilled pork loin chop, roasted baby fennel, grilled apricots, shaved fennel, and almonds. Taking a bite into the piece of pork, I was in my own little world. I didn’t need the fennel, the apricots, and the almonds. They were just added bonuses to an already perfectly prepared piece of meat.

spring lamb ravioli, english peas,
spring onions, rosemary

The presentations of the two meat dishes were gorgeous, whereas the pasta dishes were a little lacking. If the steak and the pork were “A’s” the pasta’s fell to a “C.” It looked like they took the pasta, tossed it on a plate, and said “done.” Maybe they did. Maybe my expectations were too high.

cappelletti, charred broccoli
that was dumped on a plate

At any rate, the presentation didn’t matter once the pasta hit the taste buds. We had the Tajarin, Spring Lamb Ravioli, Agnolotti Dal Plin, and the Cappelletti. All were equally good and worth a try.

If you find your way to South Lake Union for dinner, make your way to Cuoco. But be careful, you wouldn’t want to get addicted. 

That’s all I got…