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The 5 Spot in Queen Anne is diverse as a restaurant can be, hipster Seattle eatery and friendly family dining that supports philanthropic contributors. The 5 Spot has a “roaming” menu, and at the time I ate there was currently focused on the Big Easy. In fact, you were able to buy the New Orleans theme art that decorates the restaurant and the proceeds will go to help Katrina victims.

I’ve been to the 5 Spot twice; once for dinner and once for lunch. Both times it was loud and both times my servers were a bit more focused on being hip than actually concentrating on the customers seated at their tables. The kitchen was loud, and the crowd was a mix of families, and also Seattleites who spent way too much time partying from the night before.

My fiance tried the soup and salad combo. The side Caesar salad, although fresh, was underdressed and not crunchy. The bean soup had a nice, savory touch to it with a little kick but nothing to worry about.

I was feeling a little more adventurous and decided to try the Shrimp Po-Boy. I once had an Oyster Po-Boy at another Seattle restaurant and spent most of the night hugging my toilet. Honestly, I wasn’t happy with this sandwich… but at least I didn’t get sick.  The Gulf shrimp would have been nice as an appetizer, but in the sandwich they seemed to find a way to constantly fall out and onto the plate. The toasted bread was too dry and I had no choice but to drown the disappointing meal in hot sauce in an attempt to salvage it.

It’s difficult to give a bad or mean review to the 5 Spot. After all, they do challenge themselves by having a changing menu and even go as far to incorporate current events into their restaurant themes. I appreciate that and commend them for their effort, but that doesn’t mean I have to like their food or their service.

I admit that I saw a lot of people enjoying plates of breakfast food, so maybe that is the foundation on which the 5 Spot has built its reputation. I plan to eventually go back and give breakfast a try. In the meantime, I’ll just have to live with the fact that the 5 Spot is a trendy Queen Anne diner where your meal might be a hit or a miss.

Technorati Tags: america, Breakfast, Northwest, seattle, seattle foodster, seattlefoodster.com, shrimp po boy

American, Breakfast, Northwest america, Breakfast, Northwest, seattle, seattle foodster, seattlefoodster.com, shrimp po boy

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Technorati Tags: American, capitol hill, fremont, Northwest, Pan-Asian, Sandwich, seattle, seattle foodster, Vegetarian

American, Asian, Northwest, Sandwich, Vegetarian American, capitol hill, fremont, Northwest, Pan-Asian, Sandwich, seattle, seattle foodster, Vegetarian

I’ve heard people complain that Bellevue is too quiet. Perhaps they haven’t hung out at Lincoln Square around 7 pm. Or perhaps they haven’t eaten at the Brief Encounter Cafe.  You won’t notice it after you exit 520 from Seattle and head down Bellevue Way, but you will notice the QFC and gas station in the strip mall on your left as you head south towards Bellevue Square. Tucked away behind the gas station is a tasty Bellevue secret.

It’s hard to tell who’s a server and who’s a customer; although it does seem that more customers wear sweatshirts, sandals and pajama bottoms than the staff here.
Remember to sign the book when you enter or else you’ll never get called, but once you do, your waitress will appear super quick at your table with fresh, hot coffee and ready to take your breakfast or lunch order.

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American, Breakfast, Northwest

I’m a meat eater. I have nothing against vegetarians or even vegetables for that matter. In fact I’m trying to find a way to prove the cuter the animal the better the meat. I also think that a cow would try to eat me if she had the chance so I’m really doing my part in helping to protect humanity.

Needless to say I was a little embarrassed when I showed up at Café Flora in Madison Park and realized that it is an all vegetarian menu. I’ll be honest, lots of the items looked and sounded delicious, plus I’ve heard a lot of good things about this restaurant. I was just kind of shocked that I’d be eating in my first vegetarian restaurant.

Cautiously, I tip-toed into the vegetarian world, sampling two of the restaurant’s salads. The Caesar Salad was typical fare, in that it had romaine, parmesan cheese, and croutons. However, it was a different Caesar because of its light and refreshing dressing with fried capers. Caesar salads usually have a pretty salty flavor, however since this dressing was so light the fried capers did a great job of adding extra flavor.

The Organic Wild Greens and Lettuces salad followed the same light refreshing recipe with its crisp herbed balsamic vinaigrette. Topped with a carrot twirl you will find that this salad looks a little plain but had quite an uplifting taste. Also this dish is Vegan and Gluten free.

There are few things more embarrassing when you’re a food critic and you cannot pronounce a menu item correctly. The Oaxaca Tacos (according to the menu pronounced wa-ha-ka) are roasted corn tortillas filled with mashed potatoes, cheddar and smoke mozzarella cheeses with lime crème fraiche and topped with feta cheese. Black beans and pico de gallo are served on the side. I always associate vegetarian foods with healthy foods. Not to say that the Oaxaca Tacos are unhealthy but damn were they cheesy. The mashed potatoes and lime crème fraiche was very tantalizing to the tongue.

Are you catching a trend here? Refreshing, uplifting, tantalizing? Towards the end of my meal I realized that this is what Café Flora’s is all about, very fresh and light but tasty food. If you’re a vegetarian then you probably already know about Café Flora. If you don’t know about it then go and give it a try. If you’re a carnivore willing to take a break from the usual fare, want a light meal and are willing to give vegetables and other non-meat dishes a try, then I definitely recommend you visit Café Flora.

Technorati Tags: American, food, madison park, Northwest, seattle, seattle foodster, seattlefoodster.com, Vegetarian

American, Northwest, Vegetarian American, food, madison park, Northwest, seattle, seattle foodster, seattlefoodster.com, Vegetarian

Miss CC (the Cosmopolitan Connoisseur) makes her debut appearance for www.seattlefoodster.com with her thoughts on Crave in Capitol Hill. 

Go there once, and you won’t be able to stop yourself from saying in the near future… “I’m craving some Crave.”  In my case, I spoke those words less than 24 hours after visiting Crave, in Capitol Hill, for the first time.   Specifically, I was craving from Crave more delicious Apple Dutch Babies.  My brunch companion couldn’t help but order herself a plate too….

There are many things to crave about Crave.  (I can’t help it!  Last time though, promise.)  The restaurant is tiny and cozy, with only about a dozen diner style tables and chairs.   Their tagline is “contemporary comfort food,” which is true, but don’t gloss over the word contemporary.    While mac and cheese, grilled cheese, and pork chops are on the menu, none of the dishes are your traditional fare.  The grilled cheese, which my dining companion on the first trip to Crave ordered, comes out on thick sourdough with sharp cheddar cheese, bacon, and apple slices.  The mac and cheese is a blend of three cheeses and shitake mushrooms.  The molasses glazed pork chop comes with jalapeno cheddar grits and collard greens. 

My favorite detail about Crave is that they serve brunch on weekdays and weekends until mid-afternoon.  Which means, at Crave, all of us Capitol Hill hipsters who roll out of bed past noon can still grab some brunch and café Umbria coffee.  In my case it is thin pancakes layered with crisp apple slices, drizzled with maple syrup.  Now that’s something to crave.

American, Bar, Breakfast

Cutter’s Bayhouse near Pike Place Market is deceiving.  When I think of a restaurant located in the heart of a Seattle tourist attraction with a magnificent, jaw dropping view of the Puget Sound I immediately think of an eatery that will make my wallet weep.  I’m not saying that Cutter’s is cheap… their lunch menu is very well priced and their dinner menu, although more expensive, is also price fairly priced considering the quality of ingredients.  

After strolling through Pike Place on a weekend afternoon my girlfriend and I began to search for a place to eat.  We walked into Cutters while one of the chefs was preparing their “Sea Bar” which open every day at noon.  The restaurant setting is open which allows itself to capitalize on views of downtown Seattle and a panoramic view of the entire Puget Sound. 

One difficulty in being a foodie is the desire to order everything that looks good.  Fortunately during lunch this dilemma can be compromised by the “combo” meal.

After nibbling on the Foccacia bread brought to the table I ordered the Hot Dungeness Crab Sandwich and a cup of the Smoked Salmon Chowder.  My girlfriend opted for the Smoked Turkey Club and the daily soup which was Butternut Squash ($11.50 per combo).

After the second basket of bread (it’s really good!) our lunches arrived.  Ideally, I would have changed two things about our meals.  First the Smoke Turkey Club was not that good or eye catching in relation to the other things on Cutters menu.  The turkey was nothing more than slices of the white turkey meat and the bottom of the sandwich was beginning to get soggy due to the large tomato.  The only thing to complain about my Crab Sandwich was the size.  The sandwich is served open face with the crab mixed with artichokes, parmesan and cheddar cheese.  I like the idea of it being served open face, however I didn’t like that the sandwich was so puny.  On the bright side it forces you to take really small bites.  

Believe it or not the soups were the best part of the meal.  First the butternut squash was fantastically creamy.  The flavor is rich and manages to soothe your palate at the same time.  Also, I was pleased it was not pureed to the point that it was without any texture.  I would love if they made this soup a permanent fixture on a winter menu.

I do not ever recall having smoked salmon chowder before.  However, because of Cutters I will be on the look out for more of this soup.  Salmon cooked in an applewood smoker is mixed in with a lobster cream sauce and vegetables.  The best way to describe this is to think of lobster bisque with bite size pieces of salmon. 

I am still amazed and content that Cutters, in the middle of a tourist trap, surrounded by beautiful scenery manages to do high end and hearty cuisine with no hints of snobbery.

American, Northwest

I finally met “The Man” at Dixie’s. Even though the name of this place is Dixie’s BBQ/Porter Automotive, I’m fairly certain that no one is going to bring their car in for a tune up any time soon. Upon rolling in the parking lot I exclaimed, “Holy Cow.” Only it wasn’t “cow” it was the other thing. I knew that Dixie’s was not the typical restaurant but I was shocked to see the converted garage turned Seattle BBQ legend.There are a couple of things to keep in mind when dining at Dixie’s. First, the staff knows that their food is good and that’s why the menu is so small. Second, ask for anything that isn’t on the menu (hung up on the wall) and you’ll probably be made fun of for not reading said menu.Although there are tables inside, it’s the outdoor seating that is packed on a sunny day. I parked myself on an empty concrete table and bench and began to check out my 520 Special (pulled pork with a hot link) and pasta salad. Before I began to eat I wondered if I would be disappointed. For years I’ve heard about Dixie’s and “The Man.” I worried that it wouldn’t stand up to its deeply entrenched, Eastside reputation. All sandwiches are served overflowing on Hoagie rolls. I recommend grabbing a fork and eating some of the meat before attempting to pick up the enormous sandwich. As for the BBQ sauce it was good but not the best I’ve had; very tomato based, but pleasantly sweet. The pork, I must say, was fantastic. It was very tender and tasty, and although it took in some of the BBQ sauce it still had its own unique flavoring. The hot link was also a tad disappointing. I was expecting a hot link of sausage, but this reminded me more of a routine baseball stadium hotdog. I also liked the pasta salad as a side dish. It was very creamy with chunks of cheddar cheese. Although I didn’t try it myself, I heard fellow lunch goers raving about the corn bread. What about “The Man”? I can safely and happily say that I didn’t try this legendary concoction during this visit. I have tried it a couple of times before, thanks to some “friends” who brought it home. I can honestly say it’s the spiciest hot sauce I’ve ever tried. I love hot sauces but I didn’t appreciate that “The Man” almost brought me to tears.What I liked most about Dixie’s was the portions. I’ve been eating at a few BBQ restaurants lately and have been really bummed out by the size of the sandwiches. This is BBQ after all…isn’t it supposed to be messy and big? Despite some people’s belief that Dixie’s is the best BBQ joint on the planet, I will have to say it is very good, but what makes it fun and quite different is its natural quirkiness and individuality. And for me, that’s a good enough reason to stop by now and again to get some filling and reliable BBQ.

Technorati Tags: American, BBQ, bellevue, man sauce, sandwish, seattle foodster, seattlefoodster.com, souther

American, BBQ, Sandwich American, BBQ, bellevue, man sauce, sandwish, seattle foodster, seattlefoodster.com, souther

Rumor has it that Duke’s is known for making seriously delicious chowder. They also have a fantastic happy hour, which is the basis of this review. Duke’s has several locations, Greenlake, South Lake Union, and Alki, each of them with scenic views. Normally, I’d be tentative to write a review based on a restaurant’s happy hour. It wouldn’t seem fair to judge the premier food at a restaurant with its simple happy hour snacks. However, when eating at Duke’s you can rest assured that their happy hour fare will stand up against their full menu.

I have to be honest about something. I kind of find the fisherman/beach theme a little tacky. But that’s just me; I just wanted to throw it out there. I’ve never even been fishing. Perhaps it’s some really cool fishing stuff. Regardless, it helps give the restaurant an overall comfortable feel. I found the staff to be really helpful. They were attentive to the needs of my girlfriend and me and made sure that we were comfortable at our table without being overly present.

Duke’s happy hour includes specials on cocktails and food, so when you go feel free to have a couple of “Duketails.” We drank the Strawberry Lemon Drop and Kamakazi. I know I should have been sampling a beer but it was such a nice day at the time I had to partake in the sugary cocktails.

It’s best to order and share several of the appetizers. Between the two of us, we shared the Dungeness Crab Dip and the Steamers. We also each ordered a cup of “Duke’s Award Winning Clam Chowder.” I have to admit at first I thought that we, or rather I, would have to eat again as soon as I got home. Turns out I was wrong. Although small, several little plates add up.

The Dungeness Crab Dip is served in a hallowed out sourdough bread bowl. The idea is to scoop out the dip and smear it on the sourdough bread slices and enjoy. The dip was nice and warm and you could definitely taste the fresh crab mixed in.

The Steamers, which are Washington Manila clams, are steamed in Mac ‘n Jacks Amber, garlic butter and dill. Granted, clams by themselves are not very filling, however this plate is huge and I definitely recommend taking some of your bread and dipping it in the broth.

Now for the clam chowder — it’s not exactly what you think of when you think of chowder. It’s creamy like the New England style but it’s not white. It’s also not red like the Manhattan version. Actually, it’s kind of brown or tan. Tan, blue or green it’s really good. It’s thick and flavorful and you can taste the bits of fresh clams.

So, this was Duke’s happy hour. As I said previously, I generally don’t like to recommend a restaurant based on its happy hour, simply because it’s one of the times where some tend to let their food slip. They focus more on drinks than food, so it’s really special when you find a place like Duke’s that does happy hour food right. And if their “snacking” food is this good I know we’ll be returning to try out their regular menu soon.

American, Bar, Northwest, Seafood

Formerly Sam’s Steakhouse, Eastlake Bar and Grill is one of three lakeside restaurants owned by brothers John and James Schmidt.  Although each of their three bar and grill restaurants serve similar food and offer up amazing views I believe that it is their Eastlake location that might be the most popular.  Although it wasn’t their original (opened in 2004) the Eastlake location offers panoramic views of South Lake Union.

I recently went to Eastlake on one of the first nice Seattle sunny days of the year.  Knowing how fickle Seattle weather can be, my girlfriend and I took full advantage of the restaurant’s large outdoor deck facing the water.  The deck was packed and although our server graced us with her presence ten minutes later than what would be normal for most restaurants after you’ve been seated, we decided to brush it off.

The Eastlake Bar and Grill offers the Sunset Dinner which is comprised of a soup or salad, one of twelve entrees and a dessert for $12.95.  Knowing that hot soup was the one thing I did not want I started with a Caesar Salad.  I know that Caesar’s aren’t that complicated to make but I’m starting to realize that I’m sort of a Caesar Salad connoisseur.  It was recently brought to my attention by a friend that I eat approximately five Caesars a week, never changing to a different salad choice.  Knowing this, you can understand why I was pleased that the Caesar at Eastlake was fresh and crisp and not drowning in dressing.

My girlfriend chose Alaskan Cod and Chips as her entrée.  Although we remarked about how cute the crinkle-cut fries were we both noticed that her fried fish tasted sort of soapy.  Yet another example of why I stay clear of fish and chips.  I decided to try the Blackened Fish Tacos.  Although the item title was “taco” and the description said that it was “two flour tortillas” I was still surprised when a Blackened Fish Burrito was served.  The fresh slaw and tilapia fish looked refreshing so I figured it would be a waste of time to talk about the dissimilarities between taco and burrito.  For as large and heavy as the fish tacos looked they were surprisingly light.  The tilapia had a good seasoning to it and the slaw and mango salsa had a cooling effect on this hot day.

For desert I kept it simple; ice cream sundae for me and my girlfriend went with key lime pie.  I don’t like key lime pie very much and I found their version too creamy for my taste.  My ice cream was served in what I can only describe as a melted state of being. I’m pretty sure this occurred because the weather was hot or perhaps because the ice cream bowl was served on top of a steaming hot plate.

I think the food at Eastlake Bar and Grill is more in the category of upscale bar food as opposed to high end grilled cuisine.  While the food was pretty solid there were definitely some aspects that could have easily been fixed.  Despite any of these negatives I know that come the next sunny Seattle day I’m going to consider sitting on the outside deck at this restaurant… I just won’t order the ice cream

Technorati Tags: American, Bar, bar and grill, eastlake, Northwest, Sandwich, Seafood, seattlefoodster

American, Bar, Northwest, Sandwich, Seafood American, Bar, bar and grill, eastlake, Northwest, Sandwich, Seafood, seattlefoodster

The Frontier Room is a bit of an oddity when it comes to BBQ restaurants.  Sure, it sells some tasty high-end BBQ fixings but it also functions as a hip Bell Town bar.  If the sight of seeing young Seattle yuppie hipsters at a BBQ joint disturbs you, I share your sentiment.  A few co-workers and myself decided to go down to the Frontier Room to see if this fancy BBQ favorite could stand up to the greasy napkin, rolled-up-sleeves style restaurants. 

Yours truly chose the Beef Brisket Sandwich, served with Snappy Coleslaw and a side of Hush Puppies.    The first thing I noticed about my Beef Brisket Sandwich was that it was not covered in a lot of BBQ sauce.  I’ve become a bit more educated in the world of BBQ and have learned that many times a pepper and vinegar sauce is used in lieu of the BBQ sauce most people are used to.  I took the liberty of dashing some of the pepper and vinegar sauce from the table on to my sandwich.

I was pleasantly surprised by the tart flavor of the sauce which complimented the brisket.  Also, the bread was nice and thick so there was no sauce dripping through.  This must be part of the reason you can dress so nicely at the Frontier Room and not leave with stains on your shirt.  My disappointment centered on the size of the sandwich. Perhaps due to the large plate it was served on, this thing looked kind of puny and was not filling enough for me.

The Hush Puppies, on the other hand, did fill me up.  You may know Hush Puppies as Corn Fitters or simply as deep fried corn bread.  They’re served along side a ranch-like sauce and a regular order should be shared with others.  The outside of the Hush Puppies were a golden brown with a crispy crust.  The inside was a soft corn filing with red and green peppers with little bits of corn.

I was very impressed that such a trendy bar could serve good BBQ.  When you enter the Frontier Room you get the sense that they might have been more concerned about making the restaurant trendy as opposed to concentrating on the flavor of the food.  However, the kitchen offers a well-rounded and diverse selection of BBQ.  Also worth mentioning is the Beef Brisket Specialty, Frontier Mac’n Cheese, Bacon-Wrapped Prawns and the Frontier Room Gumbo.

Technorati Tags: American, Bar, BBQ, downtown, Sandwich, seattle, seattle foodster, seattlefoodster.com, Southern

American, BBQ, Bar, Sandwich, Southern American, Bar, BBQ, downtown, Sandwich, seattle, seattle foodster, seattlefoodster.com, Southern

Technorati Tags: platinum palate, Seattle, Pioneer Square, BBQ, American, Sandwich, Southern

Hole in the wall barbecue establishments are one of the staples of the American lunch crowds.  True barbecue restaurants have a unique personality all to themselves that add to the flavor of the meal in more ways than one.  Personal preference often plays a big part in the choosing of one’s favorite BBQ joint too so it may take a lot of hunting to find that one establishment that meets fills your stomach, satisfies your palette and of course doesn’t stress your pocket book.

The Longhorn Barbecue Outpost in Pioneer Square is a Texas style barbecue pit that boasts “The Northwest’s BEST Texas Southern Pit Style Barbecue.”  While that may be a bit of an overstatement, it was a pretty tasty meal.  The indoor slow-cooker pumps its smoky goodness out a vent onto 1st Avenue that makes this place hard to miss.  Incidentally once you have past by the vent, stood in line, and sat down to eat there you won’t be hard to miss either as the scent sort of sticks with you.   

Some might disagree with me, but there is a holy trinity that goes into great BBQ; quality of the meat, flavor of the sauce, and perfection of the technique.  The Longhorn Outpost uses a sweeter, deeper barbecues sauce that is typical of Texas style.  It does not have the vinegar content that you see in the Carolina style sauces or the overt smokiness of more southern style sauces. 

The best part of Longhorn’s menu is the combination plates.  They allow you to try different meats and sides and there is no way you will leave hungry.  I went with the Maverick Plate which consists of smoked brisket, smoked turkey and two sides.  In Texas “Que” you have to get baked beans and cornbread (in my humble opinion) but the potato salad, coleslaw, and other sides are great too.

My only complaints about this tasty lunch destination was that I usually like thicker brisket than they serve (Longhorns is a little too thin slices for my taste) and I would have liked a tangier sauce (nothing a little splash of Tabasco can’t handle).  Other than that, this place is great and I would highly recommend it to anyone searching to fill that need for amazing slow-cooked flavor.

American, BBQ, Sandwich

You’ve probably seen the Newport Bay restaurant while sitting in traffic on 520. It looks much like most suburban restaurants. I’m pretty sure it has a competitive happy hour, due primarily to the amount of people there who are sixty-plus. Notwithstanding its underground appeal to the blue haired crowd for blue plate specials, I found Newport Bay in Kirkland to be a solid eatery.

I met my Dad at Newport Bay one evening after work. I was late due to a stalled car on 520 (thanks, by the way), but that’s another story. After drinks we shared the calamari which turned out to be a very fresh serving of the fried squid. I don’t mind eating the tentacles but there were a bit too many even for me. Instead of the obligatory marina sauce, they served a spicy Serrano aioli. The batter was thicker then some other types of calamari I’ve had also. Let me warn you that you only need a little dab of the aioli, which is actually pretty spicy.

My Dad had the Chopped Chinese Chicken Salad. I didn’t take photos of it or plan to review it because it was a standard salad. He seemed to like it and I must admit it was much larger than I thought it would be; definitely a “man-sized” portion.

I decided to experiment with the Northwest Style Cioppino. Picture a large bowl filled with prawns, scallops, clams, chunks of other seafood, and spinach simmered in a tomato saffron broth. There were also some excellent garlic croutons in the broth. As you can see from the photo, and also imagine, it’s a pretty simple dish; bowl of broth filled with seafood.

Although they have a fairly extensive seafood special list beyond their regular menu, I wasn’t certain about Newport Bay’s reputation as a good fish restaurant. However, seeing as they have both “port” and “bay” in their name was enough to give me the desire to be adventurous and try the cioppino.

And, as it turned out I was actually really happy with it. All the seafood was fresh tasting and not over cooked. The tomato saffron broth was really flavorful and would have made a great soup without overpowering the delicate seafood taste.

So, the next time you find yourself squinting into the sun while stopped in a line of traffic on 520, jump off at the nearest exit and head over to Newport Bay and get some reliable, satisfying and tasty food.

American, Northwest, Seafood

The first mainstream, non-bar restaurant to open up in Vulcanized Southlake is an establishment bearing its name. The Southlake Grill, under the Alley 24 apartment building, is sister to the Greenlake Bar and Grill and the Eastlake Bar and Grill. Although the food remains similar to the other two restaurants, the Southlake Grill takes you a step away from wooden tables and scenic views and moves you to a modern urban setting. Bright colored Seattle city art, flat screen TV’s, and fresh fixtures demand your attention.

The first thing you’ll notice when you enter the Southlake Grill is not the hostess but rather the size of the restaurant. It’s not big, but it’s also not small. Super high ceilings allow the restaurant to sport two levels of dining. Another thing you can’t help but notice is how friendly the staff is. Perhaps it’s because they only opened up a few weeks ago but it would also be hard not to have a positive attitude in this environment.

So how’s the food? I’ll level with you. It’s good but you’re not going to encounter anything groundbreaking. You won’t quit your job and devote your life to food because of their menu. However you’ll leave satisfied and pleased with your meal and thinking about when you’ll come back next. I’ve passed the Southlake Grill during their early and late happy hours and can honestly say they’re consistently crowded.

My girlfriend and I worked on two entrées and a dessert together. The first entrée was a bacon cheeseburger. We figured we’d try to keep it simple. As such we were delivered a typical burger you’d expect from a casual dining establishment. The meat was thick and the bun was firm. The only negative thing I noticed here was that the lettuce was wilting and discolored.

Our second entrée was the beef dip. I was a fan, however my girlfriend was not. Unfortunately for her I’m the Seattle Foodster, so I have the power to override her vote. Thin slices of beef were topped with horseradish and provolone cheese and sandwiched between toasted French bread. My girlfriend happens to hate horseradish so she obviously didn’t care for this sandwich. But assuming you’re not offended by the condiment you’ll find this meal quite pleasing. The tender beef goes well with the sharp melted provolone cheese. Also, it’s hard not to enjoy dipping your sandwich in au jus, softening the bread. As far as the fries go… you can’t have just one. They’re not exactly shoestring fries but they certainly aren’t overly starchy or stuffed with potatoes.

I do have a confession to make. Normally before I eat something I take a photo of it so you can see the item. Unfortunately, the Apple Pie alla Mode we ordered was so good that I can only provide pictures of the aftermath. That’s correct. There is nothing left on the plate because it was that good. Puff pasty, surrounding warm apple slices topped with cinnamon, caramel syrup and vanilla ice cream. Please don’t think that we pigged out. If you order this I’m sure you’ll behave the same way.

As you can see, the Southlake Grill proved to be a reliable restaurant. Its expansive menu can please different appetites and the food, although we played it somewhat safe, was dependable. It seems that Southlake Grill will become even more popular given its trendy, modern style in a new and hip Seattle neighborhood.

American, Bar, Northwest

seattlefoodster.com apologizes for the quality of the photographs in this article.  The lights in the restaurant were dim and any flash would have washed out the food. 

Friends have asked me what type of intrinsic benefits are there when writing for a food review site which receives millions of hits monthly (actual hits may be slightly lower).  My simple answer, which has never changed is that I enjoy being able to write about food.  I am passionate about eating it and passionate about talking food so writing about it just seemed to be the next step.  And, as an added perk, every now and then I have the chance to dine at a restaurant before it opens to the public, sometimes even for free.  Trust me when I say that whether a restaurant “comps” my meal or not it will never determine the outcome of my review.

In light of sometimes being able to get a sneak peek at a soon-to-open restaurant, I had the wonderful opportunity to dine at Seattle’s newest steakhouse, The Capital Grille, located downtown underneath the historic Cobb Building.  The décor is typical old world steakhouse, black and white or sepia photographs, wood paneling adorned by mounted animal heads watching over the dinner crowd.  The service, however, is characteristically Seattle; over-polite and generally down to earth.  Much of the historic charm is carried through with the service of the staff.  Once seated you and your dinner party will be asked if you prefer a black or white linen napkin.  Also worth noting is if a woman leaves her seat to use the restroom she’ll be escorted.  Once she is on her journey to the restroom another employee quickly gathers up and refolds her napkin. It would be difficult to be more courteous than that!

Although the menu was pre-fixe, I believe The Capital Grille put some of its best selections on for display.  For my appetizer I started with the Lobster Bisque.  If you enjoy the creaminess of bisque you are in for a lovely surprise.  I must admit that although I have never had sherry drizzled on top of bisque before it had the ability to highlight many other, subtle flavors. True to its name the bisque was loaded with lumps of lobster meat.  I was disappointed that the Pan Fried Calamari with Hot Cherry Peppers was not on the menu as I was told it is their featured appetizer.

It seems that I have this assumption that when food is served a la carte then each item must prove its own worth.  I was highly tempted to order the Porcini Rubbed Delmonico steak with an eight year old aged balsamic, however my server swayed me with the passionate way he described the dry aged Porterhouse steak.  An important side note for all those steak lovers is that all of the dry aged steaks have been dried in-house by the restaurant.

Normally I try to order my steak according to how the chef would prefer to prepare it.  It turns out the chef likes the porterhouse rare, warm in the center and I was happy to oblige.  To say that this porterhouse melted in my mouth is an understatement.  With only a hint of seasoning you’ll find the grilled outer layer of the steak perfectly sealed in every morsel of flavor.

My date was kind enough to share with me her filet mignon served with lobster in a lobster butter-cream sauce.  Aside from the steak and lobster being decadent, I believe that lobster sauce could be wonderfully paired with any type of food.

Much to my surprise appreciated the simplicity of their menu.  You’ll find the wine list is exponentially longer than the food menu.  After leaving the posh ambiance of this place, full and quite possibly smitten by my rediscovered love of red meat, I must say that The Capital Grille makes a bold statement and will be a worthy challenger to all other Seattle steakhouses.

Technorati Tags: American, food, Northwest, Seafood, seattle foodster, seattlefoodster.com, Steakhouse, the capital grille

American, Northwest, Steakhouse American, food, Northwest, Seafood, seattle foodster, seattlefoodster.com, Steakhouse, the capital grille

The Metropolitan Grill claims to be the best steakhouse in town, and they are more than likely correct.  The Met, as it is affectionately known, is packed to the gills most nights and between the hours of 12pm and 2pm most weekdays. Most times when you say you are going to the Met, you are saying you have a purpose; as in wanting to impress an important client or a hot date!

A large part of the reason the Met is so good is obviously the food, which I’ll get to, but it’s also the Met’s presentation.  Servers actually want to make sure your food is pleasing.  The restaurant’s décor is also a bit old-school.  It’s the kind of place you would have seen the Rat Pack in, sipping on high balls or a Dewar’s and water.

With the attention to detail delivered by the Met comes a price; it’s normally in the form of a hefty check.  But as I said before, this is part of what makes the Met the kind of restaurant it is.  So when someone else was offering to pay, I dropped what I was doing and hauled butt over there.

 

As one might expect, the Met makes their burgers with Kobe Beef.  This type of beef has become the way to make a cheeseburger qualify as haute cuisine. Truth is, it’s delicious and there’s a pretty good chance it will leave you stuffed.  The burger, topped with melted cheddar and Swiss cheese, also has caramelized onions and Thousand Island dressing layered on it.  I also have the tendency to pay close attention to the fries.  The Met opts for not using a steak fry but rather a standard French fry.  In my opinion this is a good idea since the burger alone is a satisfying meal. 

  

 

The Metropolitan Mushroom Steak is advertised as a specialty and for good reason.  A steak marinated in balsamic vinegar, garlic, shallots, and rosemary is grilled over mesquite and topped with sautéed petite mushroom caps.  The steak is accompanied by mashed potatoes (in my case a salad) and vegetables (today is was asparagus, a lot of asparagus, enough asparagus to make a child weep when ordered to eat their vegetables).  I’m a meat fan and a mushroom fan so I was obviously excited to bite in. 

Initially, I was somewhat disappointed when I cut into my luscious steak, which was served medium rare instead of the medium I had ordered.  Normally, an oversight like this wouldn’t bug me but this was the Met.  They serve “the best steak in town.”  How could they not properly cook a steak to order?  Alas, the Met reminded me of something very important.  Sometimes when you are in a restaurant of this caliber and you receive something that differs slightly from your order, you just need to take their advice and go with it.  After one bite, I understood immediately that when a place like the Met uses the highest quality cut of meat you can afford to have it done a bit rarer than you normally might. Suffice to say that the flavor was incredible and it was as easy to cut through as if it were a stick of butter. To add to the flavor experience, the creaminess of the mushrooms was a perfect compliment to the meal.

I learned an important lesson that day at the Met. Don’t rush to judgment about how food is prepared. In any other restaurant I might have sent my steak back and asked to have it cooked a bit more, but the Met has been serving up some of the best cuts of meat for many many years, and trying it as served opened up a whole new world of possibilities for me. The folks at the Met are experts in what they do. Follow their lead and you won’t be disappointed.

American, Steakhouse

I was eagerly awaiting my first taste of Yellow Leaf Cupcake Co. in Belltown.  I had read about them in the Daily Candy, and thought that the shop had promise.  I’m not a big desert guy, but I have a soft spot for cupcakes, and Seattle has many fine cupcake shops.

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American, Bakery

There appears to be an inherent challenge in finding an original place to eat in downtown Bellevue. Options seem limited to eateries in or around Bel-Square Mall, where you’ll be greeted by a sea of corporate-owned chain restaurants. If Red Robin is not your thing, then you always have the freedom of choice that lies within the handful of ethnic joints that, for the most part, are poor representations of what people belonging to that particular ethnicity eat in “real life.”

But don’t get me wrong, there are actually some fairly good restaurants in Bellevue, it’s just that lately I’ve been looking for a fine dining experience that is more creative than the average fare that seems to dominate this growing city.
My search brought me to Toscano, a place I heard recently opened in the extremely fancy Bellettini on 108th Ave NE and NE 12th St.  While the name might provoke visions of the gentle, golden hued, rolling hills of Italy you will find the menu is not heavily weighted in traditional Italian fare. As it turned out, Toscano is not a one trick pony. 

The amuse bouche which started off dinner is a daily creation by Chef Darin Leonardson.  Tonight’s treat was chopped calamari, pico di gallo, cilantro and lime served on an airy cracker.  What I enjoyed most about this creation was how you could taste each fresh ingredient although the total size of it was nothing more than a bite-sized morsel. 

For an appetizer I tried both the Dungeness Crab Cakes and the Steamed Penn Cove Mussels.  The two crab cakes contained fresh lump crab meat and was served on top of an avocado and tomato based salsa.  While the mussels in the other appetizer were also quite fresh I quickly came to adore the white wine and saffron broth. The savory liquid had such powerful flavors, complimented by a healthy dose of garlic, yet it remained light and silky.

Dinner included a Fontina Stuffed Chicken Breast (not pictured) and the Cider Brined Pork Tenderloin.  The chicken breast was stuffed with fontina cheese and prosciutto and served with handmade gnocchi.  I must admit that although I enjoyed the gnocchi it resembled something closer in presentation and texture to risotto.  As far as I am concerned the pork tenderloin was the standout dish.  The tenderloin came out sliced in one inch pieces, each wrapped in prosciutto.  The tenderloin slices were left to sit in a calvados glaze (calvados is an apple brandy).  The cheesy Yukon potato gratin held a fabulously smooth creamy taste which complimented the saltiness and tartness of the proteins.

As if this meal hadn’t been filling enough I indulged in the Toscano Gelato.  Normally this is served as a trio with vanilla, chocolate and strawberry, although this time I opted only for vanilla.  The gelato was not the same as the type you would find along the streets of Rome, however it was better than most other imposters I’ve sampled in my travels.

I also believe the service at Toscano is worth a notable mention. The level of attentiveness paid to each table by all members of the staff was far superior to other fine restaurants in the area. And, best of all, it lacks the air of elitism and snobbery that seems to accompany restaurants of lesser quality than Toscano. 

As you can see, I was blown away by the quality of food and service offered by Toscano. I think if you decide one night to step away from the routine fare offered by many establishments in Bellevue and try Toscano you’ll experience the same fine dining experience I did and be just as pleased. 

Technorati Tags: bellettini, bellevue, Chef Darin Leonardson, downtown, Italian

American, Fusion, Italian bellettini, bellevue, Chef Darin Leonardson, downtown, Italian

Oh, how I have longed to try Chef Ethan Stowell’s Union restaurant (the same Ethan Stowell involved in Tavolata and How to Cook a Wolf).  The main reason I had not tried Union sooner was mainly due to my fiancée, who up until a year ago was a very finicky eater.  However, when you’re going to marry the Seattle Foodster you are compelled to become a more adventurous diner.  This dinner was also special because the Seattle Foodster will be going to law school soon; suffice it to say this was a perfect gift from a wonderful fiancée. 

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We chose to dine from the tasting menu which allowed us to choose an appetizer, pasta, entrée and dessert.  I consider myself an adventurous eater; granted I won’t search out the type of food that will get  me my own TV show but, if given the  opportunity, I  will try most foods that are reasonably appealing to the eye and, of course, the taste buds  Given this philosophy, I knew I had to start with Union’s version of steak tartare, Carne Cruda, mixed with anchovy, garlic, lemon, topped with an uncooked quail egg and served along tortilla strip chip. 

Honestly I approached my raw, ground starter with some trepidation.  The first bite startled my palate as I ran my tongue around the meat.  I suppose I was steadying myself for an awkward taste of raw red meat, but instead   was greeted with the pleasant taste of the beef accompanied by the tanginess of the other ingredients.  The first slow taste quickly led to more reassured bites allowing me to fully appreciate this simple yet elegant dish. 

The pasta I ordered was the tagliatelli with beef shortrib sugo, English peas and marjoram.  The sugo sauce was enchanting as it formed a glue-like covering around the pasta.  The shortrib meat was pulled and tender, in fact I wondered how it would taste served tartare.  I advise eating this dish one strand of tagliatelli at a time that way you can maximize the amount of flavor consumed. 

The beef striploin entrée is served with English peas, spring onion and potato puree in a red wine sauce.  While the beef, which is recommended to be served as medium rare, was quite good it was too simple when considering the depth of the menu.  I was quite fond of the creaminess and smoothness of the potato puree.

Unfortunately there were a couple of negative points worth mentioning concerning my experience at Union.  After we initially placed our orders for the three courses our waiter returned to inform me the restaurant was out of my original entrée choice which was rabbit loin.  No biggie I thought, however a minute later the waiter returned and confessed to my fiancée that her pasta choice was also sold out.  This occurred at around 8pm, just three hours into dinner service. Sadly,    these were two of the dishes we were looking forward to most.  Lastly, which is not necessarily a negative, is that dinner will take you a long, long time.  Our dinner ran just shy of three and a half hours, so if you are running short on time keep this in mind.

Overall I was highly impressed with the level of creativity and intensity exhibited by the food at Union.  Since the menu portions are smaller I encourage you to order the tasting menu.  Sure, four courses may seem like a lot but I assure you that by the time the dessert hits your table you’ll be able to find room for a little bit more. 

Technorati Tags: downtown, ethan stowell, seattle

American, Fusion, Italian downtown, ethan stowell, seattle

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American, Bar, Northwest, Sandwich

If ever you find yourself hungry when in the Pike Place Market and can’t bear the crowds then allow me to suggest the Virginia Inn. Located on 1st Avenue and Virginia, odds are you’ve passed it a few times. The interior is consistent with a simple tavern-like atmosphere; long saloon style bar backed up by a row of small circle tables. The menu is just as simple, a daily quiche followed by a few sandwich and salad choices.

On this particular occasion, I sampled the daily quiche, walnuts with blue cheese served with a side house salad, the Jambon sandwich, and the Muffuletta sandwich. All sandwiches come with a side of chips, probably Tim’s Cascade I assume, unless you ask otherwise.

The size of the walnut and blue cheese quiche was surprisingly large. This daily quiche was fresh tasting although I wasn’t too pleased with the walnuts in there. I honestly wouldn’t order this quiche again because I’m just not a huge fan of walnuts and blue cheese, but if that’s your thing then go for it.

My two favorite sandwiches from the Virginia Inn happen to be the Jambon and the Muffuletta so I was really psyched that I got to try them both again. The Jambon consists of Italian Ham and Gruyere cheese served in between crusty French bread, its flavor enhanced by a buttery spread used on the bread.

My favorite of my favorites is the Muffuletta sandwich. Perhaps because it was created by a Sicilian I love it even more, or perhaps it’s the punch of flavor this sandwich gives you when you bite into the olive spread. The artistry in making this sandwich is to take crunchy French bread cut lengthways, spread on the Muffuletta, which is a flavorful olive mixture, and then layer on cured Italian meats. Top the sandwich off with some provolone and you’re ready for a delicious meal.

Besides the Muffuletta sandwich, the best characteristic of the Virginia Inn is the relaxed atmosphere of the place. Whether you’re going for dinner or just a couple of beers you’ll find that the servers aren’t rushing you out the door. As an added attraction, as the weather gets warmer you have the opportunity to sit outside and do some people watching.

Technorati Tags: Sandwich, French, Bar, American, Seattle Foodster

American, Bar, French, Sandwich

Ever since a friend at law school raved about the Volunteer Park Cafe, I’ve been hooked on their breakfast.  The decor is laid back: a long communal wooden table in the center and tables for two speckled around it.  During lunch and breakfast you order from the counter and pray that a table or a seat is available.  Here, you’re likely to find a mixture Capitol Hill’s twenty/thirty something’s and budding young-yuppie families.  Menus choices for each course is kept to a minimum.  Despite the slimmed-down menu items, I still fret over picking the right item because everything coming out of the VPC kitchen is going to satisfy me.

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American, Breakfast, Italian, Northwest