Serious Pie Appetizers by Katie O, Tom’s Assistant
One of the great perks of working for Tom Douglas is that most of my lunch meetings are held at our restaurants. Needless to say, I am a happy, well-fed person. Today’s meeting took place at Serious Pie where we tried all the new appetizers on the menu. A paper-thin sliced lomo (cured pork loin- photo left) made by sous chef Tony Catini was not only super flavorful (hints of citrus and rosemary) but beautiful with its glassy translucency after it’s been drizzled with olive oil. Catini also sent out wood roasted asparagus with caramelized anchovies and Pecorino (photo right). Everything was nicely balanced between the toasted tips of the asparagus, the saltiness of the anchovies, and the creaminess of the cheese. But it’s Catini’s salad (photo top) that really makes me feel like it’s spring in Seattle. The delicate miner’s lettuce, the al dente fava beans, combined with the texture of the thinly sliced radishes is the perfect embodiment of a spring salad.
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