Hundreds of food and wine experts were interviewed and the results were published in the July 2000 issue of the magazine. Chef and co-owner, Tamara Murphy (a Food & Wine Magazine best New Chef of 1994), wowed the experts with what comes our of her wood-burning oven, and co-owner Bryan Hill was chosen as the Best Sommelier in Seattle. Says Mr. Hill, "It is so rewarding to be recognized by a magazine of the caliber of Food & Wine. Tamara and I are always striving for the best in our menu and wine list here at Brasa, and we look forward to satisfying our customers in the years to come."

Currently on Brasa's menu, diners will find Grilled Octopus Salad, a perfect food match for a summer selection of Rose wines. Bryan Hill is fearuring a selection of seven food friendly Roses, two of which are available by the glass. new on the dessert front for after dinner or theatre is Warm Chocolate Polenta Cake with Sweet Corn Ice Cream and Spiced Chocolate Sauce.

July is a busy time at Brasa, with both Tamara Murphy and Bryan Hill sharing their talents in the restaurant and at community events.