Hungrygrrl

It took me a while to find this place. I couldn’t believe they had transformed the hot dog place into a tapas bar. I walked by it twice before I realized.

And believe me…it is transformed. It’s still tiny, but the tables made of polished wood, the dim lighting, the plate glass windows that frame the place–it feels just right, like you could sit and talk for hours.

Despite my wanderings I was early so I ordered a glass of rioja. The wine list is small and all spanish. I wasn’t overwhelmed by the ones I tried (they’ll let you taste them before you order), but perhaps that will change. Spain has so much to offer.

They have quite a few cocktails as well, including a 10$ margarita made with anejo and the sangria designed for La Carta de Oaxaca. Most of the tables around us had opted for cocktails, and they looked impressive, but I may have been overly wowed by the slices of cucumber.

Sheela arrived a few moments later and we looked over the menu. We debated ordering the whole thing. It wouldn’t be that hard, there were maybe 20 things listed on the chalkboard, and a surprising number of them were vegetarian. In the end we ordered tastes, a few things at a time.

We started with the beet salad which was a step up from the usual fare because they had taken the time to chiffonade the arugula. The flavors blended beautifully this way, roasted beet with sweet crunchy nut with sharp arugula. It became a subtle dish.

Next came the mushrooms in sherry vinegar, my favorite dish of the night. One taste and I was entranced. I couldn’t decide what gave it this supreme richness, this depth of flavor. And it was spicy too. It must have veal stock, or some kind of meat. But no. We asked. Just a bit of cream, some smoked paprika, and cayenne. And of course, the mushrooms themselves.

We hesitated with fried artichoke hearts (alcachofas) after a bad experience with fried cauliflower at Artemis. Breaded fried vegetables can be too much. Ocho avoided any heaviness by cutting the artichokes into small pieces so that you got just a bite of crunchiness (augmented with panko) and then set them amid swirls of pale green aioli and hot pink beet vinaigrette. It was beautiful.

A white bean stew was light and pure with carefully cooked beans, but not a standout. The chorizo that came with it was impressive though, sweet and rich with flavor.

The dates with blue cheese and pancetta were melt in your mouth wonderful, but a little rich for my taste. A beautiful thing for one bite, but the second and third were too much.

We debated about dessert, but they had one that sounded so simple that we had to try it. The expressions from the couple at the next table clinched the deal.

Melted chocolate on toast with black truffle oil and hazelnuts. It’s hard to describe how the truffle complements the chocolate. It makes the chocolate taste richer, adds levels of flavor to this single bite. And yet you can’t quite place it when you taste it.

I am impressed. This place is not only comfortable and warm, the food is well cared for. You feel the hand of a fine chef. And you should….one of the chefs is from Canlis, the other from Tilth. I would say this will become one of my new favorite places, but I know better. It’s in Ballard. In a few months you won’t be able to find a table on a Tuesday at 3pm.

But I’ll fight your for a seat at the bar.
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Ocho
2325 NW Market Street
Seattle, WA 98107
(206) 784-0699