Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

All You Can Eat

Seattle Times food writer Nancy Leson serves up the best info and tips on Northwest food, cooking, dining and restaurants.

E-mail| RSS feeds Subscribe | KPLU Food for Thought podcast| Blog Home

August 14, 2008 4:58 PM

I'll have fennel sausage on challah -- with an espresso

Posted by Nancy Leson

One of my challah-lovin' readers emailed, asking: "What happened to Leah's on 65th? Any word? I'm wondering if it will open elsewhere?" Nope, says owner Leah Jaffee, who closed her tiny kosher bakery and deli in February, soon to reopen as Da Pino Italian Cafe & Deli:



But there's no need to sit shiva for Leah's.

Italian sausage-maker and deli owner Pino Rogano has leased only the retail adjunct of Leah's Catering:



Meanwhile, Leah continues doing business in this orthodox-Jewish stronghold where she's been catering "life cycle and social events" (read: weddings, b'nai mitzvahs, shivas) for the past 10 years. "We're busy as ever," said Leah, seen here yesterday in her catering kitchen -- where she'll soon be busy preparing for another important life cycle event: the reunion of Franklin High School's Class of '73, of which she's a proud member.



As for Pino, who shuttered his shop on Friday, he's hoping to be open on the corner of 22nd Avenue and 65th Street N.E. by the end of August. Why Ravenna? "It came at the right time," he told me today. "I lost my lease, they're tearing the building down and I found this spot and liked it. Even if it's a smaller place, it's a lot better than Garlic Gulch, let me tell you," said the Calabrian native, using the term historically linked to the Rainier Valley. These days, "the area wasn't the right one" for an Italian deli, he said. "Lunch was good, but dinnertime? No traffic." His sausages, made at Rainier Valley's Mondo Meats and sold wholesale to some of the city's best restaurants, have kept him afloat these past four years. "I deal with restaurants a lot. That's what's kept me alive."


Digg Digg | Newsvine Newsvine

Comments
No comments have been posted to this article.

Advertising

Marketplace

Advertising

Advertising

Categories
Calendar

May

Sun Mon Tue Wed Thu Fri Sat
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31            
Browse the archives

May 2009

April 2009

March 2009

February 2009

January 2009

December 2008

Food for Thought | Nancy Leson on KPLU

Listen to Nancy at 5:30 a.m. and 7:30 a.m. during Morning Edition, at 4:40 p.m. during All Things Considered and again the following Saturday at 8:30 a.m. during Weekend Edition on KPLU 88.5.

Restaurant roundups


Twitter
    follow me on Twitter