Lueders Haus Blog

Got the chance to try out two new restaurants this past week or so. We tried out Bilbao in the University District last weekend. Next to the Metro Cinema, this is some of the most authentic Spanish food we have had in Seattle. Not as fancy as the Harvest Vine, but the dishes were more representative of what you might find at your run of the mill tapas bar in the Basque Country (and at about half the price of the Harvest Vine). There is not quite the scene of Ballard’s Ocho, being less then half full on a Saturday night. We haven’t made it over to Txoir yet, but hope to soon.

On Friday we snuck into the new small plates joint How To Cook a Wolf. The name is apparently a reference to a book about food rationing in WWII. The restaurant is more or less Italian themed and the project of a downtown restaurant chef/owner. No food was rationed in our meal. All the dishes were simple and well crafted. The space is pretty small (a former Asian noodle bar if I remember) and reminded us some of Sitka and Spruce. The most interesting piece of the meal had to been the pears poached in horseradish that came with our hunk of Spanish blue cheese. The mix of sweet and spice was pretty extreme.

Took the new skate skis out to Hyak for a test run this morning. It was definitely late season skiing conditions, a bit slushy. Neither of us had skate skied before but the general idea was easier to pick up then I had thought. Both of us were able to propel ourselves forward for a few hours before heading home. Sherry was practical a natural on her skies. I will need some more practice and some lessons next season.