BY Maria Hines | POSTED DECEMBER 18, 2012 AT 12:00PM EST
Before opening her third Seattle restaurant, Agrodolce, on December 21, Food & Wine Best New Chef 2005 Maria Hines traveled to Sicily for research. Here, highlights from her eating tour.
The island of capers, olives, tomatoes, anchovies and lemons—what’s not to love? I have always been drawn to the sun-drenched flavors of the Mediterranean. You can see the influence on the menu at my first restaurant, Tilth. I got the idea for my second restaurant, Golden Beetle, after traveling through Morocco, Greece, Beirut, Istanbul and Cairo. Now I want to explore Sicily for my third restaurant, Agrodolce, which translates to “sour and sweet” in Italian, and is one of the key flavors in Sicilian cooking.
