choweater's Profile
Help with narrowing down choices for upcoming Seattle sojourn
I digress from the OP, but Hot Charlotte is one of Murray's most amazing concoctions.
Quinns or Lark - for tonight! help
And, since you were dining on Thursday, you missed all the fun. The foie gras protesters don't show up until 8PM on Fridays. (they've been alternating between the two restaurants weekly)
CSA Boxes - Seattle
There is no longer a Pike Place Market CSA. Perhaps because there aren't very many Pike Place Market farmers! (OK, Wednesday and Sundays there's a few who are already on teh Seattle farmers market circuit.
local, sustainable, organic seattle restaurants
Well said GE&H. For a discussion of some of the best foie gras in the world, check out Dan Barber's talk on TED.com
http://www.ted.com/talks/dan_barber_s_surprising_foie_gras_parable.html
Need update on Tilth
There is no justification to this rumor. I've been dining at Tilth since they've opened and I would give them an "uphill" alert if anything.
First, the service has gone from confused and forgetful to accurate and professional. There used to be some hesitancy on the staff when it came to dish descriptions and wine pairings. I would credit Maria's awareness of this problem as a major criticism of the restaurant ,and she's really been proactive in addressing the problem. The manager on duty is constantly aware of tables status, waiter's needs, and kitchen's flow. This had made my dining experiences, especially in the past 9 months, much more enjoyable.
The food, just keeps getting better, IMO. Maria has been able to move from just creating organic cuisine to bringing in many great local AND organic producers. This makes the food seasonal which is the thing that our bodies crave throughout the year. While the commitment is still on maintaining the organic certification, the switch to more local farms and ranchers has had a positive influence on the food.
Recently, a dish of sablefish and tomatoes expressed many flavors and textures of the tomato. I thoroughly enjoyed the dish, and the manager asked for my opinion. I felt that there was so much tomato that the sablefish was a little lost. He commented that he'd had similar sentiments and that he would certainly share them with Maria, who was not working that evening, but wanted to know how the dish could be better. Often, chef's menus are final once they are printed and the chef's ego doesn't make room for beneficial changes. This is a great example of a talented chef making her product the best it can be. That alone is worth the visit to Tilth.
Fresh figs in Seattle - source?
Rockridge Orchards of Enumclaw grows some delicious Green Figs. If you ask Wade nicely at the UD Farmers Market he might hook you up. I think they are ready in August. Probably charge you $3-4/lb.
Gourmet concert picnic - Seattle
I wholeheartedly second the endorsement of Picnic. Food is absolutely amazing and you'll get exactly what you're looking for. Plus they have wine and beer to go!
Please avoid going to a supermarket when such a wonderful place exists.
Oh, and I recommend the pork rillette sandwich with pickled currants!
SEA Chowhound has one night in CHI
I looks like we'll get downtown around 8:30 or so. I'm not concerned about Wed night crowds anywhere. Or should I be?
SEA Chowhound has one night in CHI
Oh gosh, I hate this kind of decision. We still have hours to go (latish dinner), but we have it narrowed down to three: Publican, Lula Cafe and The Bristol.
As good as Lula and Bristol menus look, we are leaning towards Publican because it has more vegetable side dish options. Not to say the other menus don't look great, but our indecisiveness may lead us to the larger menu. And I love all things porcine.
Are we making a wise decision? Like I said, we've got a whole day ahead of us before dinner, so we'll still listen to our continued superb suggestions from the Chi-hounds.
SEA Chowhound has one night in CHI
Last second trip has us in Chicago with nowhere to go for dinner on Wednesday night. Wifey and I are hardcore hounds from Seattle and she's in Chicago regularly, so she's been to a lot of top spots already (Avec, Trotters, OneSixty, Green Zebra and others). She's also been to Publican and I haven't, but she'd go back again.
So, the question is: where to eat dinner? Here's my particulars:
- I have a car and want to eat in Chicago or North of downtown (driving from Evanston area)
- We probably won't be drinking (much)
- No dress code (trip was very last minute)
- We eat everything at any budget
BTW (irrevelant to this thread) - I went to fRedhots & Fries (in Glenview) and it doesn't hold a candle to Hot Doug's, my #1 encased meat emporium.
Thanks CHI Chowhounds in advance.
Recent LA Visit - Joe's Restaurant and Beechwood
Here is a brief recap of my recent visit to LA. One pretty bad experience and one hospitable, tasty dinner later, I submit:
After enjoying a sunset beer at On the Waterfront on Venice Beach, my hosts and I tried to figure out where to go for a dinner that wouldn't break the bank, and was near enough to another hopeful diner who lived in a nearby neighborhood. We decided to eat at Beechwood on Washington because we could share alot of different dishes (I'd looked at the menu and the grilled cheese sounded delish) and we could dine al fresco with good beverage selections. I didn't know anything about the restaurant and bar/lounge, such I arrived with no expectations.
A doorman greeted us (although he wasn't interested in opening the door) into a slick, wood-dominated dining room with a lot of low-slung chair and the place certainly emitted a chill lounge vibe. Not sure if food is ever the establishment's top priority when I get this sense right off the bat, but I was hungry and curious nevertheless.
But when said doorman noticed that I was greeted by a group who'd already arrived, he immediately ran to my friend's side and announced : "Excuse me, but the manager wanted me to let you know that it would be alright for you to wear your hat in the outside lounge tonight. Not on a weekend, but it will be alright tonight." We kinda thanked him and gave each other a sideways glace that said "Uh-oh. What are we in for?" Now my "lounge-dar" was pinging faster.
I ordered a Maker's Manhattan which did arrive after about ten minutes and we reported to our waitress that we'd order a few things right away and then figure out what to have for dinner. Based on my tablemate's requests (we were five in total) We ordered the plantains, the black edamame, and the grilled lamb meatballs. As we began looking at the menu to figure out our next move, I couldn't help but feel frustrated by the very different styles of the bar menu as compared to the dinner menu. I could happily and casually nosh on the bar menu, but I felt the dinner menu was trying to out-class the lounge. I didn't see anything that really appealed to me on the dinner menu, but I was content on trying the grilled cheese of the bar menu, if only because it is made with a truffled pecorino and Humbolt Fog, two of my favorite cheeses, although I'd never had them together.
Had the dishes we'd already ordered been anything beyond barely serviceable, I might have stuck around to try that cheese sandwich. The truth came to us that the priority of Beechwood is the vibe and scene, because the food that came was just slightly better than freezer section grocery food. When the waitress came by for a drink order, she asked "Is everything good?" There was a creepy silence at our table that really was the signal for us that we'd take the check and get out of there ASAP to find some real food. I did mumble under my breath to my friend "it is edible," before I said to the waitress "Well, it is meat and it is a ball, but..." the dry, unseasoned lamb balls (no indications of a grill either)) were atop a roasted pepper sauce that had no pulse and grilled bread that were to crusty on round to have any use for the dish. Ever worse were the fried plantains that were buried by a pile of diced cucumber and tomatoes calling itself a salsa that was strangely served with a ramekin of warm marinara sauce - I mean real, dip your calzone, red-checkered cloth generic Italian marinara sauce, that had no connection or logic relating it to the plantains also underseasoned and uninspiring. The only saving grace was that nothing was terribly expensive and the black edemame were not overly greasy, although unfortunately salty.
Now I will disclose that I am a chef in Seattle, so my criticisms are based on my professional opinions and I try to be objective when writing about my experiences when dining. I am also inclined to want to eat at restaurants that put some heart into the foods they prepare and that can run the gamut of bistros and cafes to taquerias and BBQ trucks. I am also a proponent of supporting local food economies. So when my friend's suggested Joe's Restaurant in Venice and told me that my East Coast chef and associate Dan Barber used to work at Joe's, the decision was pretty easy. I didn't want to let the experience of Beechwood literally leave a bad taste in my mouth.
We had telephoned to let them know we we interested in dining at Joe's but they indicated that they were closing very soon, but they'd wait for us. We were (very) properly greeted by the manager who had set a perfect round table for us and we immediately studied our choices. White asparagus appetizer, a foie gras parfait, a grilled octopus dish,and seared tuna with seared foie gras along with the pork crepinette were our choices. The well-informed server guided me to a Willamette Valley Pinot Noir, since we were having some richer dishes and the light acidity really did match up nicely with our food.
Before the first round of appetizers arrived, we were graced by a visit of Joe himself and he generously offered a plate of his house-made charcuterie that included a fantastic mortadella, rich pate, pork rillette, and wonderful pickled baby vegetables he had just gotten at the Santa Monica farmers market. He spoke fondly of Dan and my friends told him how excited they were for his newer place that serves tapas.
The highlight was the cloud-like parfait of foie that had a nice cap of wine jelly. It was served in a small Mason jar, and was to be spread on grilled brioche. Divinely decadent. Even on of my dining companions was giving it a taste for the first time in a while and she was blown away by it. The seared tuna and foie was a nice rift on surf and turf, but I'd have liked a touch more salt on the tuna. The seared meats were perfect.
Because my companions hoarded the dish, I didn't get to make a fair analysis of the white asparagus with lomo and slow-cooked egg, but the techniques Joe is using for his menus indicate his awareness of current food trends without falling victim to flaunting the techniques merely for their own sake. The sous vide pork yielded and incredible texture to the meat, which is already inclined towards tenderness. The potato puree was not a simple mashed potatoes, but a thoughtful balance of the potato's starch and butter. I immeditely got the sense that Joe's Restaurant is concerned with sharing the experience of great local cuisine made from the freshest, high-quality ingredients. The restaurant has been around for 18 years and yet it didn't feel too old of as though it has outstayed it's welcome in the contemporary restaurant market. I would recommend dining at Joe's for the quality of the delicious food, the courtesy and professionalism of the entire staff, and simply because supporting Joe's is supporting a good local business that supports other local businesses.
Wednesday Food Adventure
Thanks for this rec, Servorg. We went to Mariscos Chente after the market for lunch. I was blown away by the camerones de aguachile and ceviche mixto (ok with the imitation crab, loved the freshness of everything.) The real surprise was their camerones de la ajillo. The cheese and garlic sauce was naughty - I scraped every last bit off my plate and the roasted chili laden rice was great.
Wednesday Food Adventure
Nice rec! We'll try and get there.
Heading to market right now. Def hitting Mariscos Chente for lunch but still not set on dinner. Jitlada is a consideration, but other ethnic cuisines as well as local SoCal spots are in the running. Is Animal something I must get to (and stretch my dining budget at little more?
We'll be trying to limit our travels to the westside tonight and might extend our budget to $30-40 but I'm not ignoring the cheaper street food option either.
Wednesday Food Adventure
I'd like to spend 10-15 bucks on lunch and 15-25 (tax and tip) on dinner, not including drinks.
Wednesday Food Adventure
We're fine with driving (don't worry, we have plenty of traffic in Seattle, too). We aren't wed to the idea of being confined to one area after the Farmers Market or for dinner.
Thanks for the suggestions so far; I hope the LA Hounds can guide me well!
Wednesday Food Adventure
Down from Seattle with all of Wednesday open to check out some good eats I can't find up my way. Plan on snooping around at Santa Monica Farmers Market, and I've got a comrade with wheels to get all over town if need be; hoping to connect with a small group who live all over LA.
I'd love any suggestions in affordable spots for breakie, lunch and dinner for this Wednsday. Any style of dining is fine - from taco truck to Hunan bistro to SoCal/LA cuisine (remember, affordable though).
Estrelle Family Creamery?
Estrella Family Creamery welcomes visitors M-F if you give them a call. Anthony and Kelli are artisan producers: their hands are on everything they produce. The cow and goat's milk is from their own farm, and any additions to the cheeses are local (Pike Place Ale, Washington truffles, lavender, oh, and my favorite - the leaves from the old apple tree the use to wrap the Tomme.)
You can get (and pay a premium for ) the cheeses at Whole Food, Picnic, PCC, and other retail outlets, but you are better off going to UD (Saturday) or Ballard farmers market and taste the daily offereings. You'll pay 50% less buying direct from the Estrellas. http://estrellafamilycreamery.com/default.aspx
local, sustainable, organic seattle restaurants
Cafe Juanita http://www.cafejuanita.com/
Poppy http://www.poppyseattle.com/
Spinasse http://www.spinasse.com/
Corson Building http://www.thecorsonbuilding.com/
Palace Kitchen http://www.tomdouglas.com/restaurants/palace-kitchen
Veraci Pizza http://www.veracipizza.com/
Art of the Table http://www.artofthetable.net/
These quality restaurants buy from local farms, shop at farmers markets and try to run their businesses in sustainable manner. When I talk to chefs, they often prioritize local, then sustainable, then organic. Often the local farms cannot afford to be called organic which requires out-of-pocket fees and verification from accredited sources.
Exceptional Regional Cheese Available in Seattle?
The fresh mozz and aged cheese case is most likely River Valley Ranch http://www.rivervalleycheese.com/ , a local goat farm dairy in Fall City. They've recently been visited by Peter Dixon, the same cheese guru who helped Estrella and Mt Townsend perfect their recipes a few years ago.
And I'd bet that the awesome French cheeses you remember are from Monteiillet Fromagerie http://www.monteilletcheese.com/ from way over in Dayton, WA near Walla Walla. You can still find their cheese at some local shops and for sure at Portland farmers markets. I remember an ash and leaf wrapped goat's cheese that was sublime.
Anyone used Boistfort Farm CSA? New Roots?
I'm a regular Ballard farmers market shopper and I've always loved the variety and flavor of Boisfort's veggies. And the farmer Mike Peroni (sp?) is very conscientious about how and what he plants to keep his farmland healthy.
Is happy hour the new dinner out?
Please don't confuse "inexpensive" food with "cheap" food.
Long? (SEA)
I agree with your sentiments, terrier. It seems too much like TT and it should try to distinguish itself from its ID sibling. The multi-leveled design suggests a very different feel from TT, so perhaps the menu could be shaped into a more of a special place to go for Vietnamese specialties.
One very distinguishing feature of Long is the staff. Yes, friendly and attentive, but definitely not a crew familiar with the cuisine. Expect the server's suggestions to be "best of" selections and not the more challenging dishes. Once again, the staff selection may be a deliberate path that Mr Tham has chosen to distinguish it from TT.
We went late in the first week of the "soft" opening and ordered some dishes we'd always loved at TT, including Green Mango Salad with Grilled Tofu, Tamarind Tree Rolls, Chili Lemongrass Beef, and Long Provincial Banh Xeo (we hadn't been to TT for some time and were craving those dishes)
I thought the execution on the green mango salad was a little careless, as the pickled vegetables were cut almost 4X thicker than we expected. This affected the overall texture of the dish. The dipping sauces for the salad and the crepe seemed to be less balanced, more chili than I was accustomed to. And the crisp center of the rolls dominated the texture and flavor, also the beef was kind of one dimensional and failed to transport me as it often has at TT. The crepe was delicious with pork, scallops and shrimp in a perfect proportion to the sprouts. Of course a delicious selection of herbs and lettuce accompanied the banh xeo.
I am more than forgiving of any restaurant's shortcomings in its early days and I will definitely return soon to try the new dishes including the Soft Shell Crab Banana Blossom Salad. Cocktails were spot on and the jellyfish tank was intriguing (although one jellyfish got sucked into the pump and had to be removed). I have always impressed that Tamarind Tree had broken the mold of ID restaurants by combining good food, service and design. I hope Long can up the ante and bring Seattle's ethnic dining to the top of the pack.
Union Square Grill Status?
See this article:
http://blog.seattletimes.nwsource.com/allyoucaneat/2009/01/14/lost_lady_union_square_grill_i.html
Giddy-up buckaroos!
Demonstration cooking "class" at home? (Seattle)
How much are you looking to spend; how many guests will you have; what type of kitchen/serving area do you have? These are a few of the questions that will be asked to help determine whether you should have a working chef come to your home or if a capable culinary student would suffice. It also depends on what you'd like out of it. A chef will be able to talk about techniques and ingredients, but a cook might have to focus on the preparations more than the "show".
Favorite type of raw oyster? (Seattle)
Virginicas are at the tail end of their season, but IMHO they rule the oyster world. As a matter of fact, this European-flat oyster (think Belon) has been raised in the Puget Sound for the past 15 years and it recently won top accolades from judges from (ready for this) The East Coast Shellfish Growers Association!
The Totten Inlet variety is my favorite. It is smooth and well balanced between it's salinity and sweetness. I almost never put any condiments on my Virginicas. Pure naked bliss!
Best Restaurant in Seattle
My wife and I had a wonderful meal there before the holidays. I'm happy to report that the kitchen is still putting up some of the best dishes in Seattle. Great cocktails, professional service (hard to find in SEA), and creative and tasty cuisine.
Many people argue that the room is uncomfortable and some of the dishes have one too many components, but I think that Chef Jason is constantly rethinking all aspects of the restaurant in order to draw return customers and entice new ones.
Note: Jason was catering off-premises that night and his chef de cuisine ran the kitchen beautifully. Our food was well paced and perfectly seasoned.
Seasonal food lists
I strongly second the use of Seasonal Cornucopia and I also like to look at http://www.charliesproduce.com/framed_local_produce.htm which has a few cool charts of local and seasonal availability of produce.
High-End Restaurant Supply in Seattle?
Try Merlino - will call is available to the public, but you'll be unable to "shop" or pursue their offerings.
-----
Merlino Fine Foods
4100 4th Ave S, Seattle, WA
Third Annual Ultimate Seattle Restaurant Poll (2008)
1. Lark
2. Cafe Juanita
3. Tamarind Tree
4. Paseo
5. Crush
Rimmerman's secret pizza joint?
Funny, but with exception from the owner's (rightful) arrogance and wood burning oven, the experience reminds me or DiFaro's in Brooklyn. The East coast pizza's creator painstakingly constructs each pie with only a few premium ingredients (flor de latte, reggianno, intense tomato sauce, basil grown on the window sill, and occasionally fresh porcini mushrooms). Of course, DiFaro's is world-famous for 40 years and the biggest challange in finding this gem is that it is nearly an hour by train from downtown Manhattan. One thing that amazes me about DiFaro's is that he cooks the pies in an old electric pizza oven, yet he's still able to summon the gods of charred crust and bubbles to the surface!
I do hope this mystery pizza joint in is in the Northwest. I'll travel whatever distances I must to satisfy my thin-crust cravings.
