Bizzarro Sunday

The day began at 5:18AM with a call from Holly, the host for Hot Air Ballooning this morning and there was a problem.  The exit for the Park & Ride was closed for overnight construction.  We worked together to alert all the members and got them rerouted.  I went back to bed and woke up with a head cold that was not pretty.  Pretty intense to the point I called Moonsong and canceled the cleaning for the morning.  Other than a brief chat with Ani in California, I was quiet for the day and rested alot.  By 4:15 I headed north to meet up with Damien and Amy for dinner at Bizzarro.

So a little about the restaurant from their website:  Bizzarro has been a Seattle favorite since it opened in 1986 by original owner, chef and visual artist David Nast. He converted the building which was originally an auto workshop into his dream restaurant on a shoestring budget with a lot of hardwork, ingenuity, artistic inspiration and love.

The eighties and early nineties saw line-ups down the street as people clamored for tables in this unique and quirky pasta house with ever changing inspired decor. David’s original waitress Kathleen who waited tables at Bizzarro for fifteen years became a local legend as she sang improvised operatic riffs to, for and about the customers and the food.

We kicked off the dinner with a summer appetizer of frozen compressed watermelon with goat cheese, melons and prosciutto.  Also went for a bottle of Pilgrim's Sarah/Malbec blend.  I do think Damien liked the bread.  It is so good with the Balsamic vinegar and olive oil blend with herbs.

While they opted for the starter salads, I went for the The Caprese with organic heirloom cherry tomatoes, fresh mozzarella balls tossed with torn basil, spinach and arugula in black pepper vinaigrette and topped with Sicilian sea salt.  But the main course was on the way.

 If you go here on Sunday, there really is only one thing to order and that is their Sunday Night Meatball of which it is said they only make 200 meatballs.  Sunday night is a special night with juicy meatballs tossed with spaghetti rustica pasta in their famous marinara™ and topped with fresh shaved cheese.  Have to have dish --but only if you’ve been good all week.  Yes, Amy and Damien were very good this week.  We finished off the meal with Molly Moon Ice Cream.

Bizzarro still holds true to its fun and non-pretentious heritage with most of the employees all involved in artistic endeavors and the décor is still as engaging. The restaurant itself has evolved into a high quality Italian restaurant using the finest of ingredients with almost everything being hand made in-house from the pasta to the breads and the decadent desserts. They have a team of inspired young chefs and fresh market specials rotate on the chalk boards daily and every Sunday night you can go in and enjoy their fabulous meatballs. Oh … and the wine list isn’t too bad either.