WHERE: Anchovies & Olives | 1550 15th Ave., Seattle | (206) 838-8080
CRAVE FACTOR: This rare and hard to find delicacy is a real treat if you can get your hands on it. The Escolar is a deep water fish with a rich buttery flavor that melts in your mouth as soon as it hits your palate. It’s no wonder that the Escolar Crudo with Hot Coppa and Melon at the renowned Anchovies & Olives restaurant by Ethan Stowell is a must-try signature dish.
In case you’re unfamiliar with terminology, “crudo” is an Italian raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar — the simplicity of the dressing with the richness of the Escolar, sweetness of the melon and spiciness of the coppa (an Italian pork shoulder, salted, flavored and dry-cured for at least six months under strict control) is a party in your mouth. This takes crudo to a whole new level.
FAST FACT: The Escolar Crudo is one of Alan Richman’s 5 Best Dishes of the Year in the January 2010 issue of GQ Magazine, same issue that named Anchovies & Olives one of the 10 Best New Restaurants in America.