In this family-owned Basque restaurant, meals are served family-style. All dinners include bread, soup, salad, green beans, spaghetti, and some type of potato. Among the featured entrees are lamb chops and Basque-style pork chops, flavored with plenty of garlic.
Settebello's pizzas are sized for one person, served uncut unless you ask for them otherwise. The mozzarella is fresh; the flour, San Marzano tomatoes, Parmesan, and prosciutto come from Italy; the other cured meats are hand-crafted by Mario Batali's dad's artisan salumi shop in Seattle. The pizzas are cooked directly on the brick floor of the bell-shaped oven, next to a pile of burning wood. The cooking time might better be measured in seconds than minutes.
Hash House is a breakfast and lunch cafe that prides itself on doing it all themselves. Just about everything on the menu is made in-house: the hash-browns, the sausage and biscuits, the jams and jellies, and yes, the hash.
Our favorite item at Ronald's is the apple fritter. This weighty pastry is essentially a deep-fried cinnamon bun laced with bits of apple and dipped in a sweet glaze. The craggy sugared surface has an appealing crunch. Most donut shops sell them but we've not sampled any better than the ones from Ronald's. Also good are the simple glazed old-fashioned donuts, sporting the now-traditional crown shape, and the plain buttermilk donuts.
Fried chicken is served with a brittle, highly-seasoned skin enveloping juicy deep-down-good meat. Fried pork chops are similarly appealing; the rugged crunch of the crust melds with the porky savor, and we find ourselves searching the bone for any last hidden crevices so as not to leave any nuggets of meat. Cornbread is served pancake-style, and these are not to be missed.