November 8th from 5-9pm
November 1st from 5-9pm
Our workhorse - extruding new pasta shapes each week!
We use our trusty mockmill to bring you fresh-milled Washington grain (for optimal pasta texture!), sourced from from Bluebird Farms
Cafe Lolo is dedicated to providing our community with delicious, simple, seasonal dishes inspired by the abundance of local produce.
We support our Washington farmers by showcasing their beautiful ingredients through our food; in doing so, our aim is to help close the gap between farmer and consumer. We hope to strengthen our local food systems by expanding knowledge and creativity with the goal to show that locally raised farm grown produce is not only accessible, but is vital.
We believe in the sustainable approach of nose to tail and root to fruit cooking with the intention of utilizing as much of the animal or crop as we can!
What is most important to us, though, is that our guests feel welcomed and nourished. Come eat with us!
Alex Halmi has been in the restaurant industry for over a decade cooking, graduating from the Culinary Institute of America in Hyde Park, New York, and working in kitchens in Australia, Portland and Seattle. Although he has been a pasta lover since birth, his affinity for creating pasta flourished while serving as Sous Chef at Salare in Ravenna. After cooking there for 4 years, Alex and his partner Leah dedicated a year WWOOF'ing at a small family operated farm in Kauai during the pandemic. Upon returning to Seattle, Alex landed the "pastaioli" position at Cascina Spinasse to sharpen his craft. In his free time Alex likes to experiment with new dishes, play frisbee and wrestle with his cat.
Leah's passion for the culinary arts started early, growing up in a family that shared a love for food and cooking. As a teenager she graduated from the Apicius culinary school in Florence, Italy, where she gained insight into the Slow Food Movement. Settling back in Seattle, Leah joined the team at Tonnemaker Valley Farm with the interest of celebrating locally grown food and sharing her enthusiasm with the public at farmers markets. Leah eventually landed a pastry position at Junebaby where she learned everything from breadmaking to plated desserts. Leah is currently the assistant kitchen manager at Coyle's Bakeshop in Greenwood, where she continues to hone her craft and work with ingredients she loves. Aside from baking she loves to do yoga, spend time outside and spot cats in the neighborhood.
cafeloloseattle@gmail.com
206 290 8592
Instagram @cafeloloseattle