Indian, Vegetarian
Meal Time(s)
Dinner, Lunch
Former Seattle pastry chef Elizabeth Golay is a nut for India’s Andhra Pradesh region. Her take is light and detailed, with a tiny menu built around Indian snacks, dosas rolled like big ice cream cones around spicy potatoes or fried eggs, and an impressive help-yourself chutney bar. The signature pakora-fried-chicken dosa tastes like exotic McNuggets, each bite yielding a surprise of spice, crunch, pickles, yogurt cheese, and Golay’s black cardamom honey. It’s fried chicken and greens reborn, exuberantly.