Aragona is Officially Open, and We’ve Got Menu Details

By Seattle Mag December 9, 2013

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!–paging_filter–pAfter a few soft-opening dinners over the weekend, a href=”http://\/\/seattlemag.com/spinasse-and-bar-artusi” target=”_blank”Spinasse and Artusi /aowner,strong Jason Stratton, is finally ready to launch a href=”http://aragonaseattle.com/” target=”_blank”Aragona/a. She opens to the public tonight at 5pm for dinner/strong, with lunch service following in the coming weeks. Chef (a href=”http://\/\/seattlemag.com/seattle-chef-carrie-mashaney-appear-top-chef” target=”_blank”and emT/ememop Chef/em contestant/a) Carrie Mashaney is helming the kitchen./p
pstrongA quick peek at the menu proves invigorating/strong: a salad of shigoku oysters, pear and endive; beef tongue emen escabeche/em with currants and capers; a Catalan stew with black cod, almonds, tomato and artichoke; and a href=”http://\/\/seattlemag.com/room-view-sneak-peek-aragona-opening-very-soon” target=”_blank”that dramatic slate-hued rice with squid meatballs, baby turnips and black breadcrumbs/a we told you about a few weeks back. strongnbsp;/strong/p
pstrongThere are also assorted caprichos/strong (the translation is “passing fancy” or “craving,” but they’re essentially tapas) such as quail eggs with mojama (dried, cured tuna, pictured); emmigas/em; emlomo Iberico/em; flatbread with sardines; and emtortilla/em with Jerusalem artichokes./p
pFor dessert, strongClare Gordon (late of Portland’s Ava Gene’s)/strong brings us olive oil ice cream rolled in bread crumbs, cocoa nibs and thyme, and sweet Catalan flabread with persimmon and goat cheese (along with a few more offerings)./p
pLest we forget the cocktails: here, strongCoca Cola ice cubes anchor the emCuba Liberada/em /strong(which, along with El Dorado Superior White rum, also has a splash of Ron Barceló Añejo),and there are three versions of gin and tonic, all with superior gin and small-batch tonic. Or strongopt for the drink perhaps most suited to the season/strong, the emViaje del Corso/em, with Estrella Damm lager, Vermouth di Torino, orange bitters and nutmeg./p
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