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According to Tamara Murphy - The aptly named Brasa, which means live coals in Portuguese, features robust and flavorful Mediterranean-Iberian cuisine that's prepared with wood-burning ovens and a wood grill. As Chef Tamara Murphy states, It's about the fire, which bodes well with the food." The result, she says, is "big flavor. Since its inception eight years ago, Brasa has established quite the name for itself, earning the title of Seattle's Best Restaurant by Food & Wine Magazine in 2000 and 4 stars by Mobil Guide in 2001 and 2002. Beyond these accolades, it is widely regarded for its signature dish - roasted pig with chorizo, clams, hot smoked paprika, bay scented crushed potato, and pickled onions. What is also noteworthy about this dish, aside from being delicious, is that the pigs are not only brought in whole and processed on-site, but they are also sourced from small, sustainable farms. Not too long ago Murphy cultivated a relationship with local farmers who raised their pigs with an emphasis on animal husbandry and environmental stewardship. The result, Murphy says, was pronounced the first pig was amazing. The meat was hardier and much more savory than anything she had ever served from conventional distributors. Now it is Murphy's goal to acquire all her protein' from such farmers and, in the process, support the local foodshed. At the moment, Brasa carries pasture-raised beef, chicken, pork, lamb, and veal and locally-raised, organic produce in season. For more information contact Brasa at: seattle@brasa.com