New 'Buca Flight' and Grappa Flight!

August brings a new and unique after dinner flight: the buca flight! This flight features Sambuca, an Italian anise-flavoured lequeur. The flight features the original clear Sambuca, a black Sambuca, and Crema di Sambuca...come try it and we will tell you about Sambuca 'con mosca', why it is served with coffee beans, how it makes a great caffe' corretto and a lot more!

August brings also a new grappa flight to tidbit bistro! From our selection of over 40 different grappas, we have chosen Grappa Castello Banfi, Grappa di Teroldego, and Grappino Bertagnolli.

And as always the cello flight is also available with Nocillo, Limoncello, Orangecello, and Crema di Limoncello.

tidbit in the Seattle Metropolitan Magazine

tidbit bistro was featured in the April 09 issue of Seattle Metropolitan Magazine. Below is the article.

SHOT

At Tidbit Bistro, sample the best boozes from the Boot

Limoncello: Italians invented it, Danny Devito wants to be the face of it, and now Seattle has a spot to sample it. A sweet, lemony liqueur made by steeping fruit or fruit zest in grain alcohol and then adding simple syrup, limoncello has recently enjoyed a resurgence among the beverage cognoscent, who pour it into cocktails or sip it solo after a big meal. Then there's grappa - the bracing brandy distilled from grape bits left over during wine making. It too has been appearing on more bar menus. But there are many lesser-known liquores Italiano, and around these parts the place to try them is Tidbit Bistro

Digestif diehards John van Deinse and Nic Longo own the citrus-jued Spanish-Italian bistro on Capitol Hill, and they're the first Seattle restaurateurs to offer flights of Italian liqueurs. Customers can order a grouping of four 'cellos or three grappas; the couple says the 'cello flight sparks discussions about the world beyond limoncello - and introduces drinkers to raspicello and orangecello, and the walnut and hazelnut liqueur Nocello. Each flight of grappa, menawhile, is a chance to compare New World and more complex Old World styles side by side.

"I can't say that everyone who tries grappa likes it," says Deinse, who loves the dolce vita decadence of sipping digestifs. "But I can explain why someone like myself goes crazy over it."

January Grappa Flight

Welcome to 2009! What better way to celebrate the new year than with a new grappa flight!

At tidbit you can find the largest collection of grappas in Seattle. We are proud of being the first restaurant to offer grappa and cello flight.

This January, tidbit is offering a fresh and exciting grappa flight to overload your senses! Our January selection includes aromatic grappas from Poli, Nardini, and Castello Banfi.

January Grappa Flight $15.

“Ciliegie” di Poli - This fruit grappa is made from a single varietal white Durona cherry from the Veneto region of Italy. This grappa has a clear color with a fruited and bitter almond nose.

Nardini Riserva - From the pomace of D.O.C. grapes from Veneto and Friuli. Straw-yellow in color with a delicate but complex scent due to the aging in Slavonian oak.

Castello Banfi - Dry and austere with a penetrating, clean finish. A premium Grappa produced from the grape skins of Castello Banfi Brunello di Montalcino

And as always the cello flight is still available!

cello flight $15.

Nocello - A walnut and hazelnut liqueur with a rounded and balanced flavor with vanilla tones...also called Nocino.

Limoncello - A lemon liqueur from southern Italy, bright yellow in color, sweet and lemony, but not sour.

Orangecello - A sweet, orange-infused liqueur made with Sicilian oranges soaked in pure grain alcohol.

Crema di Limoncello - A creamy sweet liqueur with the original, unmistakable taste of Limoncello.

grappa flight on about.com

tidbit had a cameo on about.com on the 12th of December. It looks like our grappa flight was on the top of the list for Courtney Shannon Strand. Hats off to Ms. Strand for sharing our flight with about.com readers.

Here is what Ms Strand wrote:
"Treat your palate to a Grappa Flight ($15 for three tastes). The Tagliatella Grappa-style liqueur is made from grappa, cherry juice, and sherry offering a fruity, flowerly, and spicy bouquet. 2359 10th Avenue East, Seattle. 206-323-0840."

tidbit featured on Seattle Dining

tidbit was featured on the December issue of Seattle Dining in a nice write up by Connie Adams. For the full reportage, with pictures and insert, click HERE.

tidbit
Where Madrid meets Napoli

by Connie Adams

Spain and Italy have a long and sometimes complicated relationship. Sometimes they get along, sometimes not so much. If you want to enjoy the best of both without the complications, it’s time you head to tidbit on Capitol Hill, owned by Nicola Longo and John van Deinse.
Nic grew up in Naples, Italy, where food, family and culture are extremely important. He and his brother watched the adults cook and learned to cook themselves. Food was not only cooked and eaten; it was discussed "all the time." In 1998, Nic moved to Seattle to attend the University of Washington. He already had his masters in civil engineering and, once here, got a double masters—urban design and planning and transportation engineering. He graduated in 2000 and began, and continues, work as a transportation engineer. "I deal with traffic problems," he explains. No shortage of work in Seattle.
John was raised in Eugene, Oregon, and also spent time in the kitchen watching his mother and grandmother cook. "I did the grunt work, but paid attention to what they did," he recalls. Attending the University of Oregon, he discovered the beauty of the study abroad program, spending a total of two years in Germany and Spain. It was Spain that captured his heart. "I lived with a family and watched the mother cook every day. She wouldn’t let me help, but I still learned a lot." Returning to Eugene, he worked at a pizza restaurant and was in charge of HR as they grew from one location to five. He moved to Seattle and took a job at Palomino, staying for 4-1/2 years. A year into it, he took a second job, this one at Bing’s in Madison Park. He stayed for seven years, becoming a manager. "I learned about both the corporate and small business worlds," he says. He returned to school and got his certificate in HR management.
In 2002, John and Nic met at a party; their love for Italy and Spain created a bond. Around 2006, they started talking about opening their own restaurant. It had to reflect their casual style, be a friendly neighborhood spot and showcase Italian and Spanish comfort food. They both wanted something small and personal. "We wanted a place where we could control the feel: to say hello and goodbye and talk with people," explains John. That has come true. tidbit has many regulars, both from the neighborhood and beyond, who come for both food and conversation. The majority of pictures on the wall are from trips Nic and John have taken. All have stories behind them and have sparked many a discussion.
They looked at several locations near the downtown core. "We really liked the layout of this spot," says Nic. "It felt right for our concept, had outdoor seating and shares a parking lot in back. We did quite a bit of cosmetic work, wanting something more vibrant, less classic. We took out heavy wood and added glass. Our tidbit logo is on glass and whether you look at it from the front or back, you can read it. We like the fact that this is an old building. It fits for a European bistro and has more charm." The TV over the bar shows Italian and Spanish programming. "We know some people don’t like TV in a restaurant, but it’s our connection to Italy and Spain," says Nic. John adds, "We’re not stuffy and we don’t take ourselves too seriously, so it fits our style."
They used their experiences and backgrounds to create a large tapas menu and smaller large plate menu. "Italy was under Spanish rule for quite awhile and there is a cultural cross-over," explains Nic. "But they both have their own dishes. The food in Naples actually has more in common with Spanish food than with Northern Italian cuisine. We don’t do fusion—our dishes are either Italian or Spanish."
Neither Nic nor John are professional chefs. They created the menu and had a consultant chef do the fine-tuning. They have since hired a full-time chef. "We’re very picky on how things are done in the kitchen," explains Nic. "We have certain standards and our chef follows those. He’s doing a great job." The menu changes seasonally, but in order to keep things fresh for the regulars, they offer daily specials—soup (made to order), one tapa, chicken, risotto and gelato. "We create the seasonal menus ourselves," says John. "On special dinners, we work with the chef. The daily specials are created by the chef."
Choice is key to them. A special vegan menu joins the main menu which is coded to indicate vegetarian and gluten-free items. Dishes range from grilled breads to cheeses to seafood to lamb and beef. A special kids menu is colorfully-filled with Italian cartoon characters. Over 20 wines are offered by the glass and there are half bottles as well as a good-sized list of full bottles from around the world. They currently have 39 different grappas and an ever-changing grappa flight. A cello flight is also available: Limoncello is probably the most familiar here, but the walnut/hazelnut Nocello is the oldest and most familiar in Italy.
As first-time restaurant owners, they’ve learned a lot. "Running the floor is pretty easy for me," says John. "The lessons have come on the behind-the-scenes stuff." Nic didn’t really know what to expect. "There’s more work than I realized. And I’m an engineer. I want everything perfect. But that’s part of the charm; each table may not line up. I’ve had to learn to compromise." As they’ve settled in, they’ve had time to do something else they want—get greener. They’ve joined the Green Restaurant Association which helps owners recycle, use products better for the planet, etc. "I’m from Eugene," laughs John. "I grew up composting."
Owning a restaurant doesn’t always go according to plan. But Nic and John have managed to create the small, personal spot they wanted where they meet and get to know their customers while offering the food and drink they love. How very European.

new grappa flight in November

Yes, November brings a new grappa flight to tidbit!

Tidbit is the place in Seattle where you can find the largest collection of grappas. We are proud of being the first restaurant to offer grappa and cello flight, something that other Seattle restaurants are now imitating!

This November, tidbit is offering an exciting grappa flight! Our November selection includes aromatic grappas from Nardini producer. Nardini is one of the oldest distillers of acquavite from the region of Veneto in Northern Italy. Aquavite (grappa) Nardini has been produced and bottled in Bassano del Grappa, in the northeastern part of Italy, since 1779. The founder of Italy’s most traditional distillery was Bortolo Nardini who purchased in April of that year, an Inn at the eastern entrance of the famous wooden covered Bassano bridge, on the Brenta river bank. The Inn soon became the “Grapperia Nardini”, strategically located for both the ample water supply, a necessary element in the distillation process, as well as its accessibility to the local regional markets, Venice in primis.

The flight for the month of November includes Acquavite di Vinaccia Bianca, Acqua di Cedro, and the grappa style liqueur Tagliatella.

November Grappa Flight $15.

Acquavite di Vinaccia Bianca - This grappa is made from the pomace of D.O.C. grapes from Veneto and Friuli. This grappa has a clear color with a traditional and intense nose.

Acqua di Cedro - This grappa has a nice aroma of cedro fruit. The citrus fragrance creates a strong appeal with a sweet and dry taste.

Tagliatella - This grappa style liqueur is made from grappa, cherry juice, sherry and natural aromas. This liqueur has a pleasant bouquet of fruity, flowery, herbal and spicy scents.

And as always the cello flight is still available!

cello flight $15.

Nocello - A walnut and hazelnut liqueur with a rounded and balanced flavor with vanilla tones...also called Nocino.

Limoncello - A lemon liqueur from southern Italy, bright yellow in color, sweet and lemony, but not sour.

Orangecello - A sweet, orange-infused liqueur made with Sicilian oranges soaked in pure grain alcohol.

Crema di Limoncello - A creamy sweet liqueur with the original, unmistakable taste of Limoncello.

tidbit on the Seattle magazine

tidbit was featured on the Seattle magazine issue of November 2008.

Ginny Morey wrote a really cute bit around our lemon affogato in the lemon dessert section. Here it is:

Most Intense Blast of Lemon
AFFOGATO AL LIMONCELLO AT TIDBIT BISTRO
Devout lemonheads: Get thee to Tidbit pronto for tart lemon gelato molded around a creamy limoncello center, encased in vibrant lemon meringue sprinkles, drowned in a shot of limoncello liqueur. (Also available sans booze... but why?)

We were very excited to be mentioned for one of our tartufo gelato because this has been one of the most popular gelato in Italy for years. We are proud of offering a dessert that you can find also in many Italian restaurants. When I was in Italy there were two main producers of tartufo: the Antica Gelateria del Corso and Bindi. I was very excited that the tartufo Bindi was availble also here in Seattle and there was no question that I wanted it on the menu. Without any doubt, this is the most authentic gelato that you can find outside of Italy.

tidbit offers the tartufo for $6 and with the booze for $9.
The tartufo is also available in two other flavors: Chocolate and Cappuccino. You can find them all at tidbit.