"The tender little pastries at this Ballard. spot come with a wide variety of meat, cheese, and/or vegetable fillings, as well as zesty chimichurri we’d like to have handy at all times in packet form. Don’t make us choose just one kind, but if we had to give the edge to any, it’d be the version stuffed with steakhouse-quality creamed spinach. Or the one loaded with punchy chorizo. Or the nutmeg-y bechamel with corn kernels. Look, we said this isn’t easy." - aimee rizzo, gabe guarente, carlo mantuano
Brooke Fitts
