January 6, 2014
Name of restaurant – Gastropod + Epic Ales http://www.gastropodsodo.com/about/
Why is it awesome? – Tiny, obscure restaurant and brew house in the middle of nowhere (in the restaurant world at least). The chef cooks everything in a convection over and/or on a hot plate. The results will amaze you. And the beers, wow. Not much of a beer guy (beyond Rainer), but the variety was tasty and incredibly unique.
What was the best dish/bite – The Okonomiyaki blew us away. It featured carrot, cabbage, onion with wild steel head lox, pickled avocado, fennel and shishito pepper kewpie. Try to combine all that and make it work. And the duck breast prosciutto, espresso French toast and quail egg? Amazing. For beers, try the Solar Trans Amplifier. EXACTLY what a beer should be.
Anything else you want to say – If you can sneak in here, do it. The perfect balance of great hand crafted beers and a rotating menu that satisfies any taste buds that are even remotely discerning and you’re in for a treat.
December 11, 2013
Name of restaurant Kingfish Café http://thekingfishcafe.com/
Why is it awesome? Southern gluttony that always provides a full belly and a satisfied palette with every visit.
What was the best dish/bite? My personal favorite are the Hoppin’ John Griddlejacks that Erin enjoyed. I opted to go with the Fried Chicken Salad. It was ridiculously good. After spending the last 10 days in China, it was a welcome first meal after touching down in the good ol’ USA. The roasted red yam wasn’t half bad either and when paired with the rain outside.
Anything else you want to say? If you’re hungry love some southern comfort food, Kingfish never fails to deliver. It’d been a while since we’ve dined there, but won’t be long before we return. Though I’m going to need a few extra miles on the bike today to work it all off!
November 20, 2013
Name of restaurant – Artusi http://artusibar.com/
Why is it awesome? A quaint bar attached to its more famous big brother Spinasse, Artusi always offer a lively atmosphere paired with varied bites that are all expertly crafted. Each has the uniqueness and care of what you’d expect from Spinasse, in a more casual atmosphere
What was the best dish/bite? We started off with Chicories & marinated tuna with an anchovy vinaigrette. Not to leave the fishy flavors alone, a specially crafted salad featuring an Italian bean base topped with arugula and a couple of anchovy slices. Diverging from the fish, our main was fabulous. The Pork and Veal meatballs in a very “Fallish” Huckleberry sauce, resting on a bed of polenta did not disappoint.
Anything else you want to say? Though it’s a bar by name, the food is excellent and a great place to pop in for a bit, or for dinner. The staff is very knowledgeable and can guide you through whatever obscure tasty morsels appear on their rotating menu
November 6, 2013
If you have a new Chef’n ButterCup (http://www.chefn.com/Product.aspx?id=323). Try this yummy recipe!
1 cup cream
2 cloves roasted garlic, minced
2T fresh basil, finely chopped
3T parmesan, finely grated
¼ t salt
1. Pour cream into Buttercup and store at room temp for 6-8 hours
2. Add garlic, basil, and parmesan
3. Shake until butter separates from buttermilk, approx. 3 minutes
4. Strain out buttermilk through top of jar
5. Rinse and strain with cold water and repeat step
6. Collect butter in ramekin and add salt on top
Enjoy! You can refrigerate butter for up to 5-7 days
October 21, 2013
Name of restaurant: Sitka and Spruce http://www.sitkaandspruce.com/Home-menu.html
Why is it awesome? Can’t say enough about how great the food is here. It has NEVER let me down and is my top choice of any place in Seattle to eat (if forced to choose of course- which is like choosing what child is you favorite)
What was the best dish/bite? The Corson bread is always a winner. When paired with a dish at Sitka and Spruce, it’s to die for. Whipped butter, mushrooms, pate, you name it and it always turns out epic. Then there’s the fish, or pork, or bacon, or all of the above combined. Be prepared to be overwhelmed, wowed and full when you experience Sitka and Spruce.
Anything else you want to say? We were lucky enough to enjoy the private table. Course upon course of food that looked as good as it tasted. It was hard to limit ourselves to only a portion of each plate, but knowing there was more greatness to follow, it tempered the appetite until the last dish and desert that topped off a great evening.
October 15, 2013
We are happy to see our new PinPair in O Magazine this month!
Check it out here: As Seen In – Oprah
September 30, 2013
Name of restaurant – Fonda La Catrina http://www.fondalacatrina.com/
Why is it awesome? – Highly rated (deservedly so) lively joint in Georgetown serving incredibly authentic Mexican cuisine. Suitable for lunch, dinner or whenever. For some reason, it always seems hard to match up quality Mexican food with good ambiance (or neither – Azteca anyone?) and they nailed it.
What was the best dish/bite? wow, tough to call. So much on the menu and have yet to be disappointed. Tonight’s dish was Puerco En Salsa Verde w/potatoes. Or in English – Pork Shoulder braised in green tomatillo sauce. It was accompanied by Chiles Asados (aka grilled peppers), Frijolitos con totopos (black beans and chips of course) and the obligatory margarita. This particular margarita was a strawberry jalapeno hybrid that provided a perfect balance of sweet and spicy.
Anything else you want to say? Don’t forget about Georgetown when dining out. The eclectic mix of bars, restaurants, bakeries, coffee shops and food trucks make it a must destination at some point in everyone’s culinary journeys around Seattle.
September 23, 2013
Name of restaurant: Tinello http://tinelloseattle.com/
Why is it awesome?: New place tucked amongst the ever changing Occidental corridor in Pioneer Square which seems to have become the new “go to” spot for place to eat.
What was the best dish/bite?: Loved the Portobello. Always a big fan of the big mushroom, this one came topped with lentils, peppers and goat cheese resting on top of a pile of fresh arugula. The white bean & pancetta side dish wasn’t half bad either.
Anything else you want to say?: Open mainly for lunches, it’s a bright, clean spot with lots of potential. The mains we’re mostly pastas, as the name would indicate, and each looked delicious as they were devoured by other tables around us (we stuck with salads, my melon/spinach plate was tasty too!). Can’t wait to head back to try more dishes.
September 16, 2013
Our PinPair just showed up in The Food Network Magazine! It is a great 2-in-1 baking item that saves room in your kitchen. Leave us a comment below about what you would bake with it and we will pick someone to win a PinPair!
Here is a demo video:
September 4, 2013
Name of restaurant – Bottlehouse http://www.bottlehouseseattle.com/
Why is it awesome? – An awesome place to grab a relaxing vino, dinner or late night drink. Lots of wines on tap (they are located above the Wildridge winery) in a quaint setting that is warm, inviting and relaxing.
What was the best dish/bite? – We love the charcuterie plates. With an in house cheese monger, the plates are always curated with care, explained well and accompanied by delicious pickled veggies. In addition, they have a great rotating menu of salads, sandwiches and other delectable eats. More than enough for a light meal, or an entire dinner.
Anything else you want to say? – A nice patio in a relaxing setting, with live music Sunday nights. The owner, Henri Shock is a great host is always quick to recommend the perfect wine no matter the dish, weather or mood. He’s also been named as an eater.com “young gun” for 2013 (http://seattle.eater.com/archives/2013/06/19/bottlehouses-henri-schock-among-eater-young-guns-2013.php). Drink a bottle there, or take a bottle home. A rare find among a sea of “wine bars” that promise lots, and deliver little.