Caffe Mioposto

...and the beet salad was abundant and delicious mmmm…

I was looking very forward to hitting Mio Posto while we were gone. I was not disappointed. Just last night I have the Beet Salad and a gorgonzola, caramelized onion and pancetta (Can’t remember the name).

A nice Seattle PI 5/19/2006 article about Cafe Mioposoto that Josh forwarded me today. Now I want to visit this place.

The salads are great. My favorite is the beet salad. And I think my favorite pie is the pinochio.

Good espresso, fresh yummy things from Essential Bakery, and lots of comfortable seating in a nicely renovated space made for a great wake up this morning. I’m feeling good.

Looking forward to trying the lunch and dinner fare and the wine selection. And a good draft beer after a game of bocce ball.

I predict Mioposto will be a hit.

I stopped by this morning on the way to work for coffee and something to eat. I am so glad to see such a nice space open in this little retail universe in Mount Baker. I want to explore the dinner offerings real soon. Thanks for coming to our neck of the woods Chow Foods.

It’s still under construction but I already know I want to go to Mioposto. Mount Baker can really use a place like this. I hope it’s good. Here’s what was written in The Seattle Times the other day:

Among the growing competition for a slice of the (pizza) pie are the owners of Chow Foods, Peter Levy and Jeremy Hardy, whose neighborhood-restaurant empire includes Capital Hill’s Coastal Kitchen, Queen Anne’s 5 Spot and Ballard’s Hi-Life, among others. Their latest effort, Mioposto (3601 S. McClellan St., Seattle), is a 40-seat Mount Baker cafe set to open early next month.

“This will be the smallest of all our restaurants,” says Levy, whose plans for Mioposto (“my place”) include early-morning hours, when neighbors can drop by for Caffé Vita’s coffee and Essential’s pastries, showing up later in the day for pizza, strombolis, sandwiches and salads, with prices that should top out at about $10.

“The only cooking appliance in the joint is a wood-burning pizza oven,” says Levy, making this endeavor a major departure from the company norm of three-squares and a rotating globally inspired menu.

Can’t wait.