Toi is budding in ex-Dahlia site
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Once-vacant restaurant sites are celebrating rebirth, including the original home of the Dahlia Lounge, where Toi, a new Thai-accented restaurant, just opened for business. (Speaking of accents, forget your high-school French: that's "Toi" as in 'R' Us.) Business partners Max Borthwick and Matt Keister named the restaurant to honor Borthwick's mother, whose Thai home cooking helped inspire the concept.
Chef Michael Miho seeks to give a contemporary flourish to traditional Thai ingredients. Exotic-sounding "small offerings," "broths" and "greens" (read: appetizers, soups, salads, $2-$9) make up much of the menu. Larger "share plates" ($11-$15) wear whimsical monikers: "Melting Rib on Drunken Noodle" "Red Pork. Salted Egg. Young Sprout." and "Feast of Five Flavors." Designer Andrea Maki employed feng-shui techniques to create a balanced and contemporary atmosphere.
She makes use of warm colors and oversized booths, incorporating a downstairs bar and upstairs lounge. Toi (1904 Fourth Ave., Seattle; 206-267-1017) is open daily for lunch and dinner.
A new Duke's
Three years is a long time for a great location to stand vacant, but that's what happened when West Seattle's Boca died and went to restaurant heaven.
Thank Duke Moscrip for bringing this Alki Beach-front site back to life. He's bought the building, quickly restyled the restaurant's interior and - quick! bring me a margarita! - say hello to Duke's Chowder House at Alki (2516 Alki Ave. S.W., Seattle; 206-937-6100). "I've opened 14 restaurants and this has been the greatest reception I've ever received," says Moscrip, whose fourth Chowder House (others front the shores of Green Lake, Lake Union and Lake Bellevue) opened last week.
Duke's family-friendly, seafood-heavy menu features variations on the chowder theme, fish 'n' chips and classic burgers. Duke's Alki opens daily at 11:30 a.m. serving lunch, dinner and drinks.
Italian food takesthe limelight
Magnolia's Limelight Café (3656 34th Ave. W., Seattle; 206-282-1282) is changing hands and will soon be changing its name and focus. If all goes accordingly, Angelo and Eliott Lupianez hope to be cooking and serving Northern Italian food at their newly dubbed Magnolia Ristorante Italiano later this month.
"This will be a family affair," says Angelo, whose charming Toscana (1312 N.E. 43rd St., Seattle; 206-547-7679) has been a U-District Italian-food standard-bearer for 16 years; he just closed a deal that makes the Lupianez brothers "50-50 partners" in the new venture. "We chose a name that would convey to the people of Magnolia that this is for them." Magnolia's new Italian restaurant will be open every day but Monday, serving lunch, dinner and weekend brunch.
Sweet news
I swore I'd never write another word about Pagliacci Pizza until they put a delivery kitchen in my neighborhood, but then I'm not supposed to swear, right? Besides, I'm writing for the good of all, not just the unfortunate few who, like me, live beyond Pagliacci's delivery range.
That said, I can't help but note that Pagliacci now delivers dessert along with its thin-crusted pies. And adding insult to injury for those of us who can't phone for delivery, it's that sinful stuff made at Gelatiamo, Maria Coassin's superb Seattle gelateria (1400 Third Ave.; 206-467-9563).
Chocolate or cappuccino gelato and raspberry or lemon sorbetto - in addition to a fifth seasonal option - are yours for the asking when you call Pagliacci pizza kitchens in Seattle (206-726-1717) or the Eastside (425-453-1717). But don't call today. The Pagliacci gang is taking a break from work, celebrating the Fourth.
Nancy Leson can be reached at 206-464-8838 or nleson@seattletimes.com.