Chef Ethan Stowell to Open Restaurant Number Four
Anchovies & Olives = Italian Seafood & Pasta Joint

SEATTLE, October 23, 2008 – The corner of 15th Avenue and Pine on Seattle‚s Capitol Hill is the future home of Anchovies & Olives, the fourth restaurant of celebrated chef Ethan Stowell. Stowell‚s much-acclaimed flagship restaurant, Union, celebrated its fifth anniversary in October. Anchovies & Olives is the third collaboration with business partner, Patric Gabre-Kidan, who opened Tavolàta and How to Cook a Wolf with Stowell in 2007.

Anchovies & Olives is slated to open the end of December or early 2009. The restaurant is the anchor retail spot of The Pearl Apartments, a new development on 15th Avenue between East Madison and Pine in the neighborhood known as the Pike Pine Triangle.

Anchovies & Olives will occupy a 1,600 square foot space at the corner of 15th and Pine. The space, which is being built out by Method Construction, will feature massive windows, blond wood, banquet seating along the walls, and metal/mesh lighting fixtures. Gabre-Kidan, whose unique design aesthetic as been instrumental in creating the vibe of Tavolàta and How to Cook a Wolf, will be overseeing the design of the restaurant.

The kitchen will be completely open with only a large-scale butcher block separating the dining area and kitchen. A bar will provide seating for eight and the dining room will accommodate 36 guests. Anchovies & Olives will be open from 5pm to 12am seven nights a week.

Anchovies & Olives will have a daily menu that focus on seafood and pastas with everything priced in the $5 to $18 range. The menu will offer appetizers such as: Kampachi Crudo with Lime, Green Chili & Red Radish ($13), Controne Bean Soup with Mussels, Fennel & Oregano ($10), Grilled Octopus with Chickpeas & Parsley Pesto ($12), Soft Boiled Eggs with Anchovy Mayonnaise ($8), and Grilled Porcini Mushrooms with Bottarga, Parmigiano-Reggiano & Rosemary ($11). The pastas, made fresh daily for all the restaurants at Tavolàta by pasta guru Marshall Nall, will offer a handful of options such as: Spaghetti with Anchovy, Garlic, Chilies & Herbed Crumbs ($14), Malloreddus with Lemon, Crab & Sea Urchin ($16), Salt Cod Agnolotti with Pine Nuts & Golden Raisins ($15), and Linguini with Gulf Prawns, Tomato & Mint ($15). The entrée portion of the menu will include items like: Grilled Branzino with Artichokes, Lemon & Celery ($18), Baked Ocean Trout with Farro, Fried Cauliflower & Prosciutto ($15), Grilled Swordfish with Rapini, Garlic & Anchovy ($16), and Striped Bass with Lentils, Pancetta & Turnip ($16).

“The idea behind the menu," says Stowell, “is that every dish will have a seafood element. Yes, we will have some meat on the menu, but it will be something like beef carpaccio with white anchovy, shallots, and reggiano."

The wine list will be 100% Italian, and feature primarily white varietals. Stowell's wife, Angela will be maintaining the wine program and running the front of the house, much like she has at How to Cook a Wolf since leaving her job in the wine industry last year. There will also be a full bar.

Ethan Stowell is a self-trained natural in the kitchen who finds his inspiration in fresh ingredients and clean flavors. He traces his passion and creativity with cuisine back to the family kitchen, where every night was a new culinary experiment for he and his father. An avid reader, Stowell keeps a library of over 1,000 cookbooks, which he has voraciously read and collected over his life. Stowell has received many accolades, including being named both Seattle magazine and the Seattle Post-Intelligencer's “Chef to Watch" in 2005. Most recently, he has been honored with a James Beard Award nomination for “Best Chef Northwest" and was named one of the 2008 “Best New Chefs" in America by Food & Wine magazine.

Ethan Stowell, chef/owner of three Seattle restaurants, opened Union in 2003. Located at 1400 First Avenue, just steps from Seattle's Pike Place Market, Stowell's flagship restaurant offers exquisite daily menus inspired by unique sourced and local ingredients. Union has received numerous accolades from many prestigious culinary publications including Food & Wine, Wine Spectator, and Gourmet. Union was named one of John Mariani's "21 Best New Restaurants in the USA" in his annual roundup in Esquire magazine and Food & Wine named Union one of the "Top 376 Restaurants in the World." Union maintains an award-winning wine list, which includes a cellar with over 200 premium wine selections to choose from. Union serves dinner seven nights a week from 5pm – 10pm. A bar menu is offered between 5pm – 7pm and 10pm –12am every evening. For more information, call (206) 838-8000 or visit www.unionseattle.com.

Opened in January of 2007 by chef Ethan Stowell and business partner Patric Gabre-Kidan, Tavolàta is an urban Italian eatery located at 2323 Second Avenue in Seattle‚s bustling Belltown neighborhood. Sublime house made pastas, simple Italian cuisine, and a 30-foot communal table (Tavolàta) that runs down the center of the narrow room keeps the crowds coming back. Bon Appétit magazine named Tavolàta one of the “10 Hottest New Restaurants" in America and Seattle Metropolitan named it one of the “Best New Restaurants" in Seattle. Tavolàta offers a full bar and a wine list that is 100% Italian. Tavolàta serves dinner seven nights a week from 5pm – 12am. The bar is open until 2am. For more information, call (206) 838-8008 or visit www.tavolata.com.

How to Cook a Wolf, a petite gem of a restaurant located at 2208 Queen Anne Avenue North atop Seattle's Queen Anne Hill, was opened in late 2007 by chef Ethan Stowell and business partner, Patric Gabre-Kidan. How to Cook a Wolf offers a creative sampling of Italian inspired small plates and house made pastas, as well as a prominently Italian wine list. How to Cook a Wolf has received tremendous recognition including a “Best New Restaurant" nod from Seattle magazine. How to Cook a Wolf serves dinner from 5pm to 12am daily. For more information, call (206) 838-8090 or visit www.howtocookawolf.com.

The Pearl Apartments, located at 1530 15th Avenue, recently opened at the intersection of East Madison and 15th, bringing 80 new apartments to the Pike Pine Triangle neighborhood of Capitol Hill. With stunning views, distinctive design by Weinstein A/U, and a superb location, these one-bedroom and open one-bedroom apartments offer a new angle on urban apartment living. Barrientos, LLC, a leading developer of urban, mixed-use projects throughout Seattle developed The Pearl Apartments. For more information, visit www.thepearlapts.com.