The Seattle
Weekly – Roger Downey
Happy Hour!: Troiani Ristorante Italiano. "Taking a seat here feels like easing into a plush club chair in
Dad's old-fashioned study—the warm wood-paneled walls, smooth leather-framed
bar, and understated lighting lend an easy masculine elegance. Troiani
is a gem anytime, but weekdays from 3 to 6 p.m., the classic Italian
restaurant presents happy hour for grown-ups; one of the few places in
Seattle you can go in your work suit and feel comfortable, maybe even
cool. The happy hour bar bites are one of the classiest bargains in town:
all ten appetizers from the main menu at $5, a fraction of the full price.
Choices include six crisp, perfectly grilled prawns (usually $14.95)
or a heaping bowl of more than two dozen mussels styled with shallots,
subtle orange, and tarragon (usually $8.95). Even the bar offers a Dining
Experience, with thoughtful presentation and exemplary service. There
are only four drink specials (all $5), but the Kamikazi's are divine,
and the perky Pallatini is made with Kettle One vodka. Pallini Lemoncello
and candied lemon. Skip the well martini and go for the real $9 thing,
with gin infused with fresh rosemary. Cocktail traditionalists will appreciate
the classic Cosmos, Lemon Drops and Manhattans. Add a dreamy panna cotta
($7) to your bar bites and you've got a full meal. 1001 Third Ave., 206-624-4060."
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New York Times – Timothy Egan
"One of the newest restaurants downtown is Troiani, 1001 Third Avenue,
(206) 624-4060, which leans to northern Italian … The restaurant,
which has been open since December, is near the new library. Entrees
include wild salmon with fregola sarda and Bistecca Delmonico with baby
spinach, crab and grilled peppers. Dinner for two with a bottle of wine
is about $100. Dinner daily, lunch Monday through Friday." . . . . . . . . . . . . . . . . . .
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Seattle PI – Penelope Corcoran, Food Critic
"Troiani … is pure Northwest swank." "Suitable as a venue for business or pleasure, Troiani welcomes
diners whether they're clad in tie and jacket/little black dress or
tricked
out in more casual climate-related gear. This is a restaurant that knows
its city."
"Among the best items I sampled is the brilliant appetizer of
tender grilled calamari pods seasoned with mint vinaigrette and served
atop
halved
sweet grape tomatoes, ripe chopped avocado and slivers of red onion;
an excellent arugula salad made with fresh, perfect, bitter rocket leaves,
crunchy toasted almonds and pungent Pecorino Siciliano shavings dressed
simply with olive oil and white balsamic vinegar; and a delicious fresh
pasta dish of thin spaghetti in a buttery-tasting sauce of slow-cooked
tomatoes, prosciutto and Asiago cheese."
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Seattle Times – Nancy Leson, Food Critic
"From the moment I pulled up to the bold-blue awning one magical
Friday night, dinner was everything it should have been, and more.
One valet
took my car while the other escorted me to the door. Within minutes,
I had a well-mixed cocktail in hand, bread at my elbow and an opportunity
to view Troiani at its bustling best." "Bless the friendly, professional servers whose wine suggestions
left us in no need of a sommelier and whose facility with the menu helped
lead us to an extravaganza of tableside service and top-notch fare."
"The beef was expertly grilled and lived up to the hype. Accompanied
by gorgeous whipped gorgonzloa potatoes and caramelized cipollini onions,
this tender center-cut New York steak cries out for a big red wine."
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Seattle Weekly – Roger Downey, Restaurant Critic
"The food was perfectly cooked, beautifully presented, and delicious.
Even those, like my date and I, who left (at about 9 p.m.) before desserts
had begun to emerge went home impressed. And we've only grown more
impressed with every subsequent visit." "In some ways Troiani is a throw back-a restaurant in the grand
manner: big, simply but grandly appointed, and unashamedly aimed at a
clientele
that appreciates good food but is more interested in substance than
filigree, and is willing to pay to get it … "
"Troiani, to sum up, is already conducting itself like the Seattle
institution it proposes to be. And I say, long may it wave."
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Seattle Times – Nancy Leson, Restaurant Critic
"How do you say "splashy" in Italian? Troiani (1001 Third
Ave., Seattle; 206-624-4060), the latest in a long line of high-ticket
eating-tainment
brought to you by restaurateur Cecil B. (er, Paul) Mackay, opened for
business last Friday … "
"Defining the Upscale Italian restaurant. That definition translates,
true to Mackay form, as a swanky, mosaic-tiled, leather-wrapped bar
facing an artfully lit, Art Deco-inspired dining room augmented by three
private dining salons."
"At Troiani, one might begin a meal with a cured meat selection
and move on to a house specialty, Risotto with your choice of seafood
or mushrooms.
Grilled meats and seafood (complemented by a carefully considered wine
list) set the menu's tone and include Coniglia Caccitore - grilled rabbit
with capers, tomoates, mushrooms, artichoke hearts, and roasted red
peppers and served with polenta ($26.95), wild king salmon with fregola
sarda, fresh peas ($24.95) and Filet Mignon con Chianti is grilled to
perfection and served with chianti rosemary sauce and fingerling potatoes
($42.50)." . . . . .
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Citysearch.com
"Old-school elegance in the heart of downtown provides the perfect
backdrop for Old-World Italian meals." |
