Just keep it simple.

That's what Jim Taylor had in mind when he opened The Eatery Works at the start of 2010.

After 35 years of being a chef and co-owner of restaurants around the Seattle area, Taylor opened a little Italian-inspired cafe in the Perrinville area of Edmonds that may be simple in appearance but is complex in flavors and attention to detail.

"It's always been my goal to own my own restaurant because of the individuality and creativity," Taylor said. "I cannot personally turn over any cooking.

"I have time to focus on the dishes. You can sit there and fool yourself [that having a larger staff would be better], but it's not going to be the same."

The staff is small, much like the location, with Taylor in the kitchen cooking all the meals. And with that attention to detail and the reasonable prices, it's a can't miss.

The menu: Although Taylor doesn't want to categorize his dishes, there is a definite Italian feel to them. Six pasta and three ravioli dishes ($9-$12) headline the regular menu.

"The style is all my own," Taylor said. "It's just stuff I came up with. The colors and bold flavors make [Italian food] an exciting cuisine to cook."

There are also hamburgers and other sandwiches. A special menu changes regularly with items such as duck and steaks. Many of the pasta dishes are meatless.

What to write home about: The Gorgonzola Linguine combines leeks, roasted red and yellow peppers, pistachios, mushrooms, roasted tomatoes and locally made linguine tossed in a Gorgonzola-cream sauce. Make sure you save room for dessert. Chocolate truffles that Taylor makes himself are served to all customers.

The setting: Paintings line the rich red-colored walls in this quaint setting. Plants on the floor separate the limited number of tables in the dining area, which can fill up fast.

Summing up: Puttanesca Linguine, Gorgonzola Linguine, Pear and Gorgonzola Ravioli, Portobella Mushroom Burger and a goat cheese and roasted pepper appetizer came to $48 plus tip and fed four people with plenty of leftovers.

Jon Fisch: 206-464-8326 or jfisch@seattletimes.com