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$75  + Tip/Tax
Wed, 9/9
5:15 PM & 7:45 PM
Capitol Hill

Cafe Lolo

Day 1: 5-Course Farm-to-Fork Tasting Series

Opened this past March in the Summit neighborhood in Capitol Hill, Café Lolo jumped right onto Eater’s List of “Best New Restaurants in the Seattle Area” and Infatuation’s “Hit List.” This exceptional eatery is a collaboration from Chefs/Co-Owners Alex Halmi, a graduate of the Culinary Institute of America, his wife Leah, a graduate of the Apicius International School of Hospitality in Florence, Italy, and Brett Bankson, an alum of Three Sacks Full. Together, they have developed an innovative menu with dishes like fava bean toast with rhubarb and marinated radish, smoked salmon rillettes, charred broccolini and nectarines with anchovy confit, casarecce (scroll-shaped pasta) with pork sausage ragu, and crazy good desserts like buckwheat sponge with roasted cherries, sweet corn upside-down cake, and caramelized apricots with rye meringue. Let us also mention the exquisite Russian fable-inspired murals from the 1930’s that adorn the walls. We’re really excited to visit Café Lolo and to hear the food ideas of this dynamic team. Join us, won’t you?

About the Host:

Brett Bankson

Co-Chef/Owner

Chef Brett Bankson is a Co-Chef and Owner at Café Lolo. After leaving a PhD program in cognitive neuroscience at the University of Pittsburgh to cook professionally, his career has taken him from Pittsburgh's Fet Fisk to developing the beverage program for Outstanding in the Field, with seasons spent farming in Alaska and working wine harvest in Walla Walla. Most recently, he cooked at Three Sacks Full, where he continued developing a cooking style rooted in seasonal agriculture, preservation, and the Pacific Northwest.

The Lineup

All courses will be individually plated. This menu will be Shellfish, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Steelhead Trout Rillettes

    seeded bread, radish, old bay herb salad

  2. Heirloom Tomato Salad

    whipped ricotta, plum agrodolce, puffed einkorn, shiso

  3. Soft White Wheat Summer Minestra

    chickpea, squash scapece, flowers, herbs, basil oil

  4. Blackberry Mole Braised Pork Cheeks

    blistered pepper, sweet corn potato & cilantro salad

  5. Peaches & Cream

    hojicha mousse, caramelized peach, rye meringue

Cafe Lolo

806 E Roy St

Seattle, WA 98102

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Cafe Lolo will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Salmon in Course 1 and Pork in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course1, Course 2, Course 3, Course 5. Substitutions will be provided.

Dairy:
  • Dairy restrictions are divided into the below categories:
    • Butter: Butter is in Course 3. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 5. Substitutions will be provided
    • Cheese: Cheese is in Course 2. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Salmon in Course 1. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1, Course 5. Substitutions will be provided.

  • Peanuts: There are Peanuts in Course 4. Substitutions will be provided.

  • Tree Nuts: There are Tree Nuts in Course 4. Substitutions will be provided.

  • Alliums: There is Scallion (Raw), Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 2, Garlic (Cooked) and Onion (Cooked) in Course 3 and Scallion (Raw), Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible but may have limitations. If applicable, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.