About Us
Step into Andaluca Restaurant here in Seattle and it’s as if you’ve entered a Mediterranean sun-baked grotto - the warmth and comfort a perfect accompaniment for a delicious breakfast or dinner.
Complimentary valet parking is available for Andaluca Restaurant diners only. (2-hour maximum)
Breakfast:
While eggs, bacon, and herb-roasted potatoes certainly grace our menu, Chef Tiffany's Bread Pudding French Toast, Moroccan Lentil Hash, and Eggs Benedict are a few specialty dishes that will help you kick start the day.
Breakfast is available seven days a week: Monday-Friday, 7 am-11 am and Saturday & Sunday, 7 am-Noon.
Dinner:
We are more than thrilled to be back serving dinner after a two-year hiatus. While our dinner menu changed ever so slightly, our signature items such as Andaluca Paella, Lemon Aleppo Chicken and the Za'atar Rubbed Pork Chop still grace the menu. Dinner is currently available on Tuesday-Thursday, 5 pm-9 pm and Friday & Saturday, 5 pm-10 pm. We hope to see you soon. Dinner reservations can be made using Open Table.
About
CHEF TIFFANY LAYCO
Tiffany Layco has been part of the Andaluca family for over six years. In late 2017, she became Andaluca's Executive Chef after a five year run as Executive Sous Chef. She was most recently the Executive Chef at the Microsoft Conference Center in Redmond and prior to Andaluca was the Executive Chef at the Alexis Hotel/Library Bistro and Bookstore Bar.
Chef Tiffany describes herself as the "accidental Chef". Leaving behind her beloved island of Hawaii, where she was born and raised and where her family still lives, she was off to study biology in Seattle in 1994. While in her scholastic pursuit of medicine, a failed attempt at a recipe and a job as a server sparked an interest in cooking that led her into the kitchen. She never left. Trading up for kitchen knives, she instead pursued her newly discovered passion and earned a culinary degree at Le Cordon Bleu in Portland, Oregon. She travelled along the West Coast working at several exclusive restaurants - including Thomas Keller's Bouchon in Yountville, CA. In 2008, she returned to Seattle.
For over 15 years, Tiffany has been influencing the Pacific Northwest food scene. Possessing an affinity for French and Japanese technique and cooking, Chef Tiffany continues to hone her craft. Her style is appreciated for staying true to the ingredients of the Pacific Northwest while also drawing inspiration from the many countries bordering the Mediterranean Sea. Her canvas is large and allows her creativity to thrive.
SCHOLARSHIP RECIPIENT 2015 - Quillisascut Farm School - Rice, WA
AMERICAN LAMB BOARD: Regional Lam Jam Competition - Pacific Northwest
Andaluca Best in Show 2013 (PNW) - travelled to San Luis Obispo for National Competition
Andaluca Best in Category 2013
Andaluca Best in Middle Eastern Cuisine 2014
COMMUNITY SERVICE AWARD - The Sophia Way - Seattle, WA
CREATIVITY AWARD (Kimpton Nationwide) - Kimpton Hotel & Restaurants, Seattle, WA
EMPLOYEE OF THE YEAR - Bluehour - Portland, OR
SCHOLARSHIP RECIPIENT 2000 - Le Cordon Bleu, Western Culinary Institute - Portland, OR