Like many chefs of his generation, Hans Afshar has been profoundly influenced by French techniques and methods. His food-- a result of copious study, experimentation, and travel-- is sometimes serious, always imaginative andinsightful.

Hans Afshar learned the art of cooking in his hometown, where his father and family operated a restaurant and catering business. Hans undertook his graduate studies at the University of Oregon in 1977, at which point he decided to settle in the Northwest.

Daily, Hans makes fresh pasta -- ravioli, fettuccine, and spaghetti -- with a variety of stuffings and flavors.

Fresh bread is also baked daily on the premises.