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”
As a food writer, do you have a secret place that you just want to keep to yourself? <ponder on this for a second before answering…>
Chef Hiro Tawara is a gem. His monthly kaiseiki pop-up in Pike Place Market serves up an elaborated multi-course menu, showcasing his years of experience as a kaiseiki chef in Kyoto, while incorporating local seasonal ingredients from the Pacific Northwest. Continue reading “Hiro Tawara Kaiseiki Pop-up”
It’s not easy writing a sustainable restaurant review. First of all, restaurant scenes in Seattle are constantly evolving. Some of my favorite names Book Bindery and Spur had already closed their doors before I even picked up the pen. As for other places, even though I had a great experience the first time, it failed to impress on subsequent visits, Joule fits into that category. As a result, I had a short list of recommendations.
Art of the Table is a neighborhood restaurant in Wallingford, Seattle. With only six tables, and a chef’s counter looking over the kitchen, the space is intimate. The food centers on ingredients grown, foraged or caught in the Pacific Northwest, made from scratch. Continue reading “Art of the Table”
Boat Street Kitchen
You simply can’t go wrong ordering anything at Boat Street. The food is French with seasonal ingredients from the Pacific Northwest. With entrées priced between $15-$18, it’s a bit of a splurge for lunch. But if you don’t fancy a big meal, 10 dollars get you the best tomato soup in town and a toasty Goat Cheese sandwich (Magali Tomato Soup with Goat Cheese Baguette). A portion of their menu changes often. Recently we’ve had (pictured below) a hearty Provençal beef stew, a tender juicy trout and a delicious duck breast. Whatever you order, don’t skip the Amaretto Bread Pudding with Butter Rum Cream Sauce. It’s the best bread pudding EVER!
Continue reading “Seattle Lunch Options”
I have found the BEST Japanese restaurant in Seattle. And it has nothing to do with sushi. Continue reading “Naka Kaiseki”
Jason Stratton is back! The former chef/owner of Cascina Spinasse, Aragona & Vespolina is now the executive chef of Mamnoon. During his absence he’s been busy in “Spain” filming Top Chef, which will be aired December 2nd and 3rd.
Mamnoon is Seattle Restaurant of the Year 2013, serving modern Lebanese and Syrian cuisine. This review is for their three year anniversary dinner. Continue reading “Mamnoon”
According to La Maison Angelina, November 4th 2015 is la Journée du Mont-Blanc(Mont Blanc Day). Today after a satisfying sushi lunch, my friend and I popped into our favorite Japanese bakery, and found these little goodies on their shelf: Continue reading “Mont Blanc Day”
Iceland Naturally is a co-op based in New York that promotes tourism, products and the culture of Iceland to North America. As part of their campaign, Taste of Iceland dinners are hosted once a year in several North American cities. The schedule in 2015 includes Edmonton, Canada in April; Denver in September; Seattle in October; and Toronto, Canada in upcoming November.
Taste of Iceland landed in Seattle in 2012. Since then, it has occurred every year around the first weekend of October. Visiting chefs change from year to year, and bring with them, local ingredients unique to their country:
2012: Hákon Már Örvarsson Bocuse d’Or recipient and World Culinary Cup winner
2013: Þráinn Freyr Vigfússon Co-chef of Lava Restaurant in Blue Lagoon
2014: Viktor Örn Andrésson Nordic chef of the year 2013, co-chef of Lava Restaurant in Blue Lagoon
Tom Douglas‘ Dahlia Lounge has been hosting Taste of Iceland dinners since 2013. This year we are honored to meet chef Ylfa Helgadóttir, chef de cuisine and owner of Kopar restaurant in Reykjavik. Continue reading “Taste of Iceland”
I’ve been reading this book called “French women don’t get facelifts” by Mireille Guiliano . Seriously, who wouldn’t want to know the secrets to that?
In the book, Mme. Guilliano named oysters as one of the age defying super foods. They are packed with omega-3 fatty acid, vitamin E, magnesium, and zinc potassium, They are low in fat and high in protein. Great for healthy hair and skin. Oysters are harvested year-round in the United States so we don’t necessarily have to wait for the ‘R’ months to eat them.
Several friends have asked me where is a good place to eat oysters in Seattle. So here are a few of my favorite spots in town, along with their pricing.
Taylor Shellfish: where else to have these delicious molluscs but the farm itself.
A dozen oysters at TSF (Shucker’s dozen) costs $30. The variety changes based on season and availability. Yesterday, I had a sample of Olympia, Shigoku, Peale Passage, Virginica, & Kumamoto (as shown above clockwise). The Olympia oyster is a true west coast native, it has a high copper content and a concentrated metallic taste. One tiny piece costs $2.50, but it is worth every penny of it. And did I mention, the Olys are Mark Twain’s favorite oysters back in the old days. What a fine taste he has! Continue reading “Oysters…Oysters”