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
Continue reading “Seattle Restaurant Week – Vendemmia”
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”
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 Kaiseki 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”
***Even though Naka Kaiseki was closed on January 2017, chef Shota Nakajima converted the space into a more casual and cost conscious Adana (3 courses $37). You can also watch chef Nakajima compete on Food Network’s Iron Chef Gauntlet.
I have found the BEST Japanese restaurant in Seattle. And it has nothing to do with sushi. Continue reading “Naka Kaiseki”