It’s cold. It’s damp. It’s time for lamb shanks in Seattle.
This used to be my favorite lamb shank place in all of Seattle Metro.
Washington State governor declared a state of emergency last Saturday. With the forest fire spreading across the region and ashes falling from the sky, this has certainly been a VERY unusual summer!
On a separate note, in mid-July – before all the craziness – my friend and I made a food-themed day trip to Vashon Island.
If you think you can find Hood Famous Bakeshop on Market Street, as the address – 2325 1/2 NW Market Street – indicates, you are wrong.
For years Cafe Besalu was my go-to place for morning pastries. I always get the plain croissant with homemade jam and a cup of hot chocolate, pick a seat and watch owner and baker James Miller work his magic. A couple of months ago, Miller sold Besalu and moved his family to Spain. Continue reading “Seattle Bakery Recommendations”
I AM NOT so much a meat eater. But a trip to Bateau could change that.
Here, you order your preferred cut off a long chalk board. All steaks are butchered in house, sold by weight and served á la carte. Continue reading “Best Steak in Seattle”
Seattle Restaurant Week is held bi-annually in April and October. With more than 165 King County restaurants offering three-course dinners for $32, it is a great way to try out new places within budget .
This year we visited Vendemmia – a neighborhood Italian restaurant in Madrona.
We started our meal with an assortment of appetizers for the table, that includes
Who would have thought that rummaging through an old dimly lit warehouse could be so much fun?
At Big John’s Pacific Food Importers, you’ll find aisles of specialty food items such as Hazelnut Spread from Italy made with Arcacia honey and Piedmont hazelnut; Cream of Almonds from Sicily; or Crème de Calisson from Aix-en-Provence.
Shelves of olive oils from France, Italy, Morocco or Spain. Continue reading “Big John’s PFI, Seattle”
Tucked away in a strip mall in the Korean neighborhood of Federal Way, Daebak Wang Mandoo is a family-owned restaurant that specializes in Wang Mandoo.
Mandoo (만두) or mandu is dumplings in Korean. Wang (meaning king) mandoo (왕만두) refers to buns. Continue reading “Daebak Wang Mandoo”
Chinese restaurants in America (except those in L.A, New York and San Francisco) oftentimes try to serve everything on their menu, from stir-fries to hot-pots, from rice dishes to dumplings and noodles. Unless you know the chef’s specialty before hand and order accordingly, you are likely to be disappointed…that is, if authentic Chinese is what your are after.
Dough Zone is different and that is why they’ve been successful since opening in 2014. As the name indicates, they specialize in all things made with a dough, for instance these Shanghai-style soup dumplings, served piping hot at the table
Juicy Jian Buns (I order them to-go and eat them as breakfast the next day – twenty seconds in the microwave, they are good as new 🙂 ) Continue reading “Dough Zone”
Sushi Kashiba is an upscale sushi restaurant in Seattle. It’s conveniently located by the Pike Place Market and is owned by the Seattle legendary sushi chef Shiro Kashiba, who trained with Jiro Ono back in the 1960s. Sushi Kashiba is often regarded as one of the best sushi restaurants in Seattle. Tourists and locals alike queue up outside its door before the 5 o’clock opening time waiting to get a seat at the sushi bar.
But, does it live up to the hype? Continue reading “Sushi Kashiba”