Hazelnut gelato is perfect on a fall day. The nuttiness makes you feel less guilty somehow, as if you are a wild child eating hazelnuts in the forest when really you are just having dessert for lunch.

This past Sunday I strolled through the Ballard farmer’s market and peaked in at D’Ambrosio Gelato. There are many gelato stands in Seattle these days, but most fail. Too icy. Too bland. Not creamy enough.
But I had heard about this place. They import their hazelnuts from Piedmont, their pistachios from Sicily, and they make fresh gelato every day.

I don’t know if it’s because of their imported nuts, but D’ambrosio hits it perfectly. Both the hazelnut and pistachio gelato had a subtlety lost in most american renditions–sweet, creamy, nutty, almost floral. As I wandered through the Ballard farmer’s market eating gelato and listening to hipster country folk playing the stand-up bass, I could almost pretend I was in Italy.

Get there early because apparently they tend to run out of pistachio. And that would be a shame.

D’Ambrosio Gelato

5339 Ballard Ave NW
Seattle, WA 98107
www.dambrosiogelato.com

(206) 327-9175

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It’s been a long time. Too long.  I had a baby. My life turned upside down. Now my criteria for restaurants consists of:

1. Loud
2. Highchairs
3. No wait

Okay really we just don’t get out much. The evenings are hard. Trying to keep our child from melting down amidst many people we don’t know is really not that fun.

But brunch…brunch works for us. Especially when we can find one of those places that serve brunch until mid-afternoon, where we can slide into a cozy booth and sip a mimosa while our child tosses cheerios onto the floor.

Peace amidst the chaos.

I was hoping St. Clouds would be that place. We stopped by this past Saturday, walking through a plant-filled courtyard, to see two superman capes hanging by the door. I felt myself relax.

The waiter was a jovial man with a long beard who picked up a baby from another table and carried him around the dining table, as he asked the patrons if they needed more water. Cora smiled at him. It was all good.

They make comfort food at St. Cloud’s, tilting towards mexican. The specialty of the day was cochinita pibil, which I wanted but somehow eschewed in favor of fish tacos. I imagined grilled whitefish, but was pleasantly surprised by the crispy chunks of fish that arrived, piled with a medley of grilled corn, cotija, fresh salsa, and greens. We sipped coffee out of fiestaware mugs and admired the light, while cora threw crispy chunks of fish on the floor.

Blissful.

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St. Clouds

Madrona
1131 34th Ave
Seattle, WA 98122
www.stclouds.com

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The power of twitter, for those not in the know, is that I can send out an innocuous tweet at 11:30, “good places for lunch in the university district?” and in 5 minutes have 5 replies.

@gastrognome led me to Guanaco’s, an unassuming el salvadoran place just off the ave.

And believe me, it’s REALLY unassuming. Plastic covered tablecloths, specials written on a white board. I almost left when I saw the women in the back scooping mounds of refried beans.

But thank god I didn’t because these pupusas ROCK. You can have any kind you want, and they come out crusty hot with the filling spewing out like volcanic lava. I got pork and cheese and zucchini and I can’t rember what else, just that it was awesome and made me want more.

The tamale I got was only so-so, but that’s likely because I got young corn. What was I thinking? Plain corn when I could have smothered pork?

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Guanaco’s Tacos Pupuseria

(206) 547-2369

4106 Brooklyn Ave NE
Seattle, WA 98105
guanacostacos.webs.com

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The entrance to the Corson Building feels like something out of a storybook, as if inside the heavy door you might find a huge feast, mid-stride.

Instead when we arrived at 6pm on Wednesday the dining room was empty, the lights just starting to glow in the late summer evening. It was like an old French farmhouse, with thick boards, exposed brick, and a stone fireplace.

The place was built in 1910 as someone’s home. In the 1920s it was taken over by an architecture firm who expanded it and dubbed it “The Corson Building,” etching the name in stone. Then last year Matt Dillon and his partner Wylie Bush (of Joe Bar) decided to make it their new restaurant, adding on a kitchen. The renovations and the idyllic gardens give it a rustic feel that almost makes you forget you’re in the middle of industrial Georgetown, until the trains come rumbling past a few feet away.

Unlike Matt Dillon’s other restaurant (Sitka & Spruce), the Corson Building initially offered only a set menu at a fairly steep price ($90 without wine, $120 with). They’ve recently expanded their offerings, now serving an a la carte menu on Wednesdays, brunch on Sundays ($23), and a cheaper set menu on Sunday evenings ($60 with wine). We picked a Wednesday and found the a la carte menu so approachably small we almost ordered the whole thing.

Highlights were a warm plum salad (with plums picked fresh from the garden), some beautiful treviso greens tossed with chanterelles, and an impressively cooked squid entree– perfectly seared and yet surprisingly tender. A dessert of huckleberry clafoutis was the peak of the meal, steaming hot and custardy, like something your grandmother would make. It was a bit long in coming (we waited half in hour) but our server brought out a few glasses of a leafy sweet dessert wine to tide us over.

There were a few stumbles—beautiful local lobster mushrooms that were just shy of perfectly cooked and thus not ringing in flavor, and beet greens that came out in a mushy pile that would embarrass even the most casual home cook. I also didn’t quite understand the point of potted rabbit, which tasted like the canned chicken my mother used to buy.

But overall it was a wonderful meal. The place felt magical. While we sat the room filled up, ringing with voices and flickering candles at the long communal tables.

On our way out we wandered through the gardens, discovering a terrace on one side with an outdoor oven that would be perfect for evening wine tastings, perhaps with a few grilled pizzas.

I hope we’ll be back. Maybe for brunch.

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The Corson Building

5609 Corson Ave S
Seattle, WA 98108
www.thecorsonbuilding.com

(206) 762-3330

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Soft opening, but all seemed calm in the kitchen, with Molly Wizenberg (of Orangette fame) in a long apron and her husband Brandon Pettit slaving in front of the Italian-imported hand-built pizza oven.

Three words: Billy’s padron chiles. Like the best roasted green chiles from New Mexico. With a bit of Grana Padano, and an amazingly crisp yet tender charred crust. Cobe says, “best pizza ever.”

Official opening August 12th.

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Delancey

Ballard
1415 NW 70th St
Seattle, WA 98117
www.delanceyseattle.com

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