Chimayo’s restaurant transition to Mediterranean cuisine featured in Seattle Weekly

Eastsound Tex-Mex eatery Chimayo’s was featured in the Seattle Weekly’s food section in a story titled, “Chimayo’s Orcas Noodling: A Tex-Mex fave slowly packs up and moves to Italy.”

Writer Hannah Raskin describes chef-owner Bill Patterson’s gradual transition of the restaurant’s nightly offerings from enchuritos to dishes like chicken cacciatore, eggplant involtini, or lamb ragù. Patterson says Chimayo’s will continue offering its traditional Tex-Mex fare during the day, but will be dishing up only Italian in the evenings.