Spring has inspired both Chef Randall Brush at Cafe Presse and Vince Hall at Le Pichet to offer a gnocchi dish.
At Cafe Presse, the featured gnocchi are made Paris-style, with eggs, butter, wheat flour and parmesan cheese. At Le Pichet, we have opted for gnocchi in the style popular in Nice, made with potatoes, eggs and only a touch of flour. Two different dishes from the opposite ends of France!
You asked and we listened!
Starting April 22nd, Café Presse is now open seating until 8pm! Hope to see you soon.
Hours of operation:
Thursday through Sunday
10am to 8pm
Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!
New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!
Thanks to Bethany Jean Clement and Moira Macdonald at the Seattle Times for their nice words about Cafe Presse and Le Pichet! We also wish we were on the beach in France, bien sur!
Here are all the great photos and a link to the article!
You asked and we listened! As of April 15th, Le Pichet and Café Presse are both open from Thursday through Sunday!
Special today at Café Presse: Steak Tartare!
Served with a salad of curly and red chicories, red onion, pine nuts and a blood orange vinaigrette. Choose appetizer portions served with grilled baguette slices or main course portion with pommes frites.
Available this weekend while supplies last.
Appetizer special at Café Presse this weekend:
House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.
Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette.
Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites. Miam miam! Available while supply lasts.
Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last.
Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants.
Hope to see all our friends again soon!
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