On 14 Jun 1997, ALZELT wrote: > Well, I will mention the name of a restaurant that has been in Seattle for > many, many years. The mere mention of the name Labuznik will cause grown > people to sigh, with the memories of wonderful dinners, or to go crazy > about the antics of its autocratic owner Peter Cipria. I'll never forget the first time I ate at Labuznik. Peter came right to our table, introduced himself, pulled up a chair and sat down like he had known us for years, proceeded to tell us how great he was, how great his restaurant was, how great the food was, and that he was going to order our entire meal for us, and how we would love it. I was tempted to ask him if he was going to pay for it, too. Instead I held my tongue and we decided to see if the man could make good on his bombastic brag. I'm happy to say he did, in every way. I can't remember exactly what we had, but I remember leaving the place wanting more. Dizzy Dean, the Hall of Fame pitcher from the 1930s, coined the phrase "It ain't braggin' if you can do it." Peter did it. I like Muhammad Ali and Little Richard for the same reasons. I haven't been back to Labuznik in some time, not through any fault of Peter's. My wife just prefers lighter fare. So others with more recent experience dining there have better information than I do. Peter is not for everybody, but to the best of my knowledge he has remained in his kitchen, unlike a lot of owners, and if he is still there I would recommend Labuznik without a second thought. Ivan Weiss Seattle Times [email removed] Standard disclaimer
Seattle, WA
Bohemian (Czech) Food in Seattle?
Ivan W. wrote: > > I haven't been back to Labuznik in some time, not through any fault of > Peter's. My wife just prefers lighter fare. So others with more recent > experience dining there have better information than I do. Peter is not > for everybody, but to the best of my knowledge he has remained in his > kitchen, unlike a lot of owners, and if he is still there I would > recommend Labuznik without a second thought. > Early on Labuznik had no pay phone for the customers to use. One night a customer needed to use the phone and asked the hostess if he could use theirs. She said he could use the one in the kitchen but that he could only use it for "one minute." Emphasis hers. Well he used it for three minutes. Peter came out of the kitchen started to argue and insult the customer then started to strangle him with his bare hands. Peter's reputation is earned. My experience there as far as eating was concerned was memorable. He wouldn't let us sit in the dining area but in the bar. For the food? Alpo on plate comes to mind. As far as YOUR experience is concerned. I imagine he knew who you were. Known critics are useless as wings on an elephant.
Ellis H. wrote: >You have probably received enough recommendations for Labuznik. I >concur with them, but thought you should at least have a couple of other >alternatives. >On the top of Queen Anne Hill is Pirosmani, a wonderful Georgian >restaurant (or does that count as Russian?) Georgian most certainly does *not* count as Russian; the cultures and languages are wholly different, and Georgian cuisine is closer to middle-eastern than anything truly Central European/Slavic. (Of course, the Russians will probably not easily forget that the most bloodthirsty Soviet tyrant of the 20th century was a Georgian, that being Iossif Dzhugashvili, later named Stalin. I doubt he did much to spread Georgian culinary tastes throughout the Gulags.) But you are right on the money about Pirosmani being a wonderful place. >Even further afield is an Afghani restaurant called Kabul (2301 N >45th). Less expensive than Labuznik or Pirosmani, they have a custard >desert that is worth the trip all by itself. Again, Afghani culture, language(s), and cuisine are nothing like Russian or other Central European/Slavic traditions; closer to middle-eastern, maybe, with similarities to some of the things folks might find in Pakistan or maybe some parts of India. And the Kabul is a good recommendation, too; but neither Kabul or Pirosmani will satisfy that desire for knedlicky or roast pork and cabbage or sauerkraut soup with sausage or other simply, sturdy basics of Central European cooking.