Notes from the Napkin

Etta's Seafood - Seattle

2011-02-13T19:53:00.001-08:00

I guess it's a rite of passage for all Seattleites to dine at each of Tom Douglas's restaurants. Now that I've had the pleasure of brunching at Etta's, I'm halfway there. We hadn't even planned on leaving the house this Sunday, but Friend Jeff asked us to meet him downtown, and well, I'm an easy sell - especially on a bright sunny day in February.

I ordered an iced tea, seems brunchy enough with the Babe in tow. Dear Ben and Friend Jeff were a little more adventurous. Dear Ben with the Market Milk Punch, and Friend Jeff with the Scratch Bloody Mary House Pepper. Both drinks were exceptional. So different from each other, though I couldn't decide which one I liked best. Maybe I'll get both next time so I don't have to decide.

Market Milk Punch & Bloody Mary

Since they were out of the Monkey Bread and Salted Caramel Apple Scone, we settled for breakfast entrees only. Although it was a disappointment that they were sold out of those sides, I forgot all about it once our food arrived.

Dear Ben ordered the Bay Shrimp Roll. It's their take on a lobster roll, served cold in a homemade buttered brioche. Dear Ben said the bread was awesome, but the shrimp salad wasn't anything to write home about. It's not that it was bad, but with more exciting things on the menu, he'll get something else next time. I feel like even the waitress tried to sway him towards the burger - his second choice today. It was a blessing in disguise that he ordered a plate of room temperature food since The Babe wasn't as cooperative as he could've been (good thing he's so cute).

Bay Shrimp Roll with Waffle Chips

Friend Jeff ordered the Corned Beef Hash with two poached eggs. I'm glad he ordered this because I really wanted to try it. This was a fancy version, nothing like what Momma served out of the can - though I do like it cold, sliced, and fried the way only Momma knows. Today's corned beef was true corned beef, like you'd see on St. Patrick's Day, served on a chunky hash. Friend Jeff wasn't expecting such big pieces of green pepper, but it was tasty nonetheless. The habanero ketchup was unexpectedly special, too.

Corned Beef Hash

I saved the best for last... today's special. Spot prawns and andouille sausage and cream cheese grits. All you had to say was spot prawns, and I'm in. A favorite among favorites. Even though these were not Santa Barbara Spot Prawns, this dish was so, so good. Everything about it was wonderful. Spicy broth, cooked just right, and creamy-dreamy grits.

Spot Prawns & Andouille Sausage with Grits

All of my Tom Douglas experiences have been excellent: the food, the ambiance, and the service. Today's brunch was no exception. It was a wonderful way to begin a bright, sunny day in downtown Seattle. What a great city we live in!

Etta's
2020 Western Avenue
Seattle, WA 98121
216-443-6000
http://tomdouglas.com/index.php?page=ettas

Barking Frog - Woodinville

2011-01-22T19:59:00.000-08:00

In the heart of Woodinville's wine district, next door to the highly acclaimed Herbfarm, and nestled on the Willow's Lodge campus, you'll find The Barking Frog Restaurant. A restaurant with those qualifications doesn't really even have to be good because people will still come, but... it is. Brunch at The Barking Frog was certainly a delight.

A friendly hello from the hostess, a perfect seat on the cozy, upholstered bench so The Babe had a soft place to sit, and a warm atmosphere, decorated with bottles and bottles of wine. It's more than a place to eat; it's the kind of place you could sit and drink a bottle (or two) of wine. And guess what music was playing in the background when we first arrived. A little Toad the Wet Sprocket. Coincidence? Maybe, but I prefer to think they have a good sense of humor. Yep, I like this place already.

The brunch menu has a wide array of choices, and I had quite a time deciding what to get. That's always a good sign.

MIL Janice ordered the Dungeness Crab Cakes Benedict. Traditional brunch meets the Northwest; this plate comes with roasted red potatoes, herb Hollandaise sauce, and your choice of toast, English muffin, or biscuit. MIL Janice said the crab cakes were as good as The Red Bar in Grayton Beach, Florida. This is her crab cake standard. All crab cakes are compared against it, so this is saying a lot. There wasn't a lick left on her plate.

Dungeness Crab Cake Benedict

Dear Ben ordered the Hot Open Faced Turkey Sandwich. They use Zoe's turkey, then embellish it with caramelized onions, Havarti cheese, and cranberry chutney. He said it tasted like Thanksgiving on a sandwich. He ordered his sandwich with sweet potato fries, and that was definitely the right choice. I can't say for sure if they're homemade, but I ate more of them than anyone. I couldn't stop.

Hot Open Faced Turkey Sandwich

FIL Dave and I ordered the burger. See, we do have something in common! Why would I order the burger with so many other interesting things on the menu, you ask? It's because Chateau St. Michelle's Cynthia recommended it the week before, and I had been thinking of it ever since. Actually, she recommended the lamb burger, but our server talked me into the regular beef burger.

Well, it wasn't exactly regular. It's a bacon cheese burger taken up several notches: Ninety Farms beef, Pleasant Valley Peppercorn Gouda, CANDIED BACON, Bibb lettuce, roasted tomato, and mayo on a Macrina Brioche bun. Not just any burger can boast those adjectives, but it was the candied bacon that sold me! I see more of that in my future. A very good burger, indeed.

Northwest Local Beef Burger

Such a pleasant brunch, and I do believe it was enjoyed by all. The Barking Frog will definitely see repeat business out of us. Ribbit!

The Barking Frong
14580 NE 145th Street
Woodinville, WA 98072
425-424-2999
http://www.willowslodge.com/wine_dine/barking_frog.html

Spring Hill - West Seattle

2011-01-16T15:40:00.000-08:00

Spring Hill has long been on my list. I can still remember the day that Friend Kelly posted a link about the restaurant on my facebook page. It was a link to an article by Bon Appétit Magazine announcing that Spring Hill had made the Best New Restaurant List of 2009. It might have taken more than a year, but the day finally came. My first adventure over the West Seattle Bridge.

Spring Hill has several tempting drink choices, including Mexican Coca-Cola. Dear Ben and I had iced tea, and Friend Kris got a mimosa. Friend Keri was the wise owl and started with a Bloody Mary.

The Bloody Mary warrants a little more information. We all tasted it and agreed that it might be the best one we'd ever tried. It was made with chili-infused vodka, house-made worcestershire sauce, and a spicy rim of finely ground salt. Of course it didn't hurt that it included a green olive, pickle, and thick mortadella sausage skewer. Friend Keri gave Friend Kris her olive. If that doesn't say, "Olive You," I don't know what does.

Bloody Mary

The apple beignets with vanilla sauce were the first to be served and proved to be a memorable start. Whoever thought that dessert can be an appetizer was a genius; that's what Friend Kris said. It's a great idea that nary a person can argue. Friend Keri said that if she doesn't like her meal, she would order more of these. Sounds like a good plan to me. Light and airy, sugary-sweet, and filled with a thick apple slice. The best I've ever had. After the beignets were eaten up, there was still a bit of vanilla sauce left in the bowl. Friend Keri said she wanted to lick the bowl, just as she was using her finger to make sure none of that deliciousness escaped. I think Emilie Post would have approved, just this once.

Apple Beignets

I love popovers (goat cheese popovers are my favorite), and the Spring Hill popovers were a tasty treat too. The dough was crisp crust on the outside, and soft on the inside. Bread lovers everywhere can unite around this popover. It's served with your choice of jam or nutella, and we choose the cinnamon spiced apple butter. The apple butter was great, so I felt that even the Babe needed a little taste.

Popover with Apple Butter

We did order something more appropriate for the Babe. The Babe ordered fruit and yogurt. While he's not quite old for such a fancy yogurt with vanilla bean and honey, the peeled apple slices were right up his alley.

Fruit and Yogurt

The Babe with his newfound teether.

Soon, our main courses arrived. Friend Kris and I got the French Toast. French Toast is something I have never ordered at a restaurant. Sweet foods too early in the morning, my stomach does not like. But this French toast can be ordered with fried chicken nuggets and sausage gravy. If you aren't a fan of the chicken and waffle kind of thing, you can go traditional with spiced apples and powdered sugar.

Four slices of thick toast and three round fried chicken nuggets, with a chunky sausage gravy and maple syrup for dipping or drizzling. Friend Keri enjoyed the maple syrup, but I lapped up the gravy. You can eat the gravy with a fork! Friend Kris asked for a bit more gravy, which the server happily obliged.

The texture of the bread was indeed just right, not too eggy and the perfect sponginess. Remember this is coming from a girl who as a general rule does not enjoy French toast. It was a plate that will please even the pickiest eater.

French Toast with Fried Chicken Nuggets

Friend Kris also ordered a side of Zoe's applewood smoked bacon. It was the right thickness but could've been cooked a bit more. The crispiness of bacon is so subjective, and not everyone likes it as crispy as I do. I managed to eat my share, of course.

He also asked for a side of hash brown potatoes. They were formed in little rectangles, and I'm just going to give them the benefit of the doubt that they were made from a whole potato that once existed in their facility.

Bacon & Hash Browns

In my opinion, Friend Keri was the big winner of the day. She picked the wood grilled kassler bone-in hamsteak. I never, ever would have thought it would be so succulent; the description reminded too much of pork steak, which I despise. The skin-on hamsteak was thick and juicy and salty and fabulous. The plate came with Beecher's cheddar grits topped with a soft cooked egg and sauteed greens. I'm a grits girl, and they were terrific. I could eat that every day.

Bone-In Hamsteak

Friend Kris thought that Dear Ben was the big winner of the day though. He picked the chicken fried turkey club. Yes sir, chicken fried steak meets the classic club. Every bit of the plate was taken to the next level. Tomato preserves, butter lettuce, crispy bacon, and thick Beecher's cheese. As if the sandwich wasn't enough to satisfy anyone's soul, it's served with a mound of beef-fat fries. Fried Kris grabbed a fry off of his plate before it ever hit the table, proclaiming that it was the best fry he's ever had. The white oniony sauce on the side had us all double-dipping. If you like a club sandwiches, you will not go wrong with this. I dare anyone reading to find a better club sandwich. Seriously, tell me if you find it because I will have to seek it out.

Chicken Fried Turkey Club

The whole brunch experience was good on so many levels. Dear Ben says it's more dangerous to drive after eating this than after having three beers. You will love it so much that you will be delirious. Friend Keri was red in the face, and I don't believe I've ever seen Friend Kris get out of control. He just kept putting food in his mouth, grabbing every which way from the many plates on the table.

Coming from a table that might be just a little bit hard to please, Spring Hill blew us all away. I'm coming back. And soon. I've got to have your Monday Night Fried Chicken before it's too late. July 11, 2011 is the last hurrah for that sought after meal. Until then...

Spring Hill Restaurant & Bar
4437 California Ave SW
Seattle, WA 98116
206-935-1075
http://www.springhillnorthwest.com/

The Walrus and the Carpenter - Seattle

2011-01-15T22:44:00.000-08:00

"Mmmmm... Oysters!" says the Walrus.

The Walrus and the Carpenter is one of Seattle's hottest "NOW" spots. It's gotten lots of good press; in particular, GQ Magazine gives it a top new restaurants in America nod (January 2011). Oysters are their cup of tea, and they do that the best.They have quite the variety, and the presentation was just lovely. However, their small plate dishes were hit and miss. You could very easily have a really great meal, and conversely, you might very well have a less-than-stellar experience. Being the big orderer that I am, we had just about everything on their menu. I'll tell you what you should get and what you should skip.

The line at the door: No reservations taken.
Have a beer or a glass of wine at the adjoining coffee/bike shop while you wait.
The coffee shop has excellent salted chocolate chip cookies to sweeten the wait too!

The featured cocktails menu gives lots of opportunity for experimenting, and everyone was generally happy their choices.

Porch Swing & Pamplemousse

Henry's Old Fashioned

Norwegian Wood & Cranberry Fizz

Oysters: Get them!
This is the reason to visit The Walrus and the Carpenter. Several choices, and something for everyone - even Friend Jeff and Friend Kris ate one! If you're looking for a small oyster, try the Olympia. The Olympia oyster is also the only native oyster, and I like the Kusshi (British Columbia).

Dear Ben and Friend Keri indulged in Round Two.

Utz Brand Potato Chips for a buck: Skip it!
These were nothing special; they could have been Lay's for all practical purposes. In all fairness, I should have read the menu more clearly because I was expecting house made, kettle-style chips. I did go to the trouble of looking up Utz Brand, with headquarters in Pennsylvania, and it looks just like a regular small snack company. I think I would have preferred Washington's local potato monger, Tim's, which hails environmental excellence.

Utz Brand Potato Chips

Marinated Picholine Olives: Get it!
Who doesn't like snacking on olives? What I liked about these briny bites are how easily the olive meat pulled away from the seed. It made for a much neater pitting process in my mouth.

Picholine Olives

Smoked Trout: Get it!
The smoked trout was the best dish of the night. The plate was complete with a salad of lentils, walnuts, creme fraiche, and pickled red onion. Everything about it was deliciousness. I wish I had a plate of it right now.

Smoked Trout

White Anchovy Tartine: Anchovy fans should get it! Skip it, otherwise.
Crostini, smashed avocado, smoked paprika, and the anchovy with onion. Friend Keri is an anchovy fan, and she loved this. Friend Kris, however, did not concur. In fact, he said, "Never again." It was good, but I think the avocado would have been better on the side - or not at all. Friend Jeff thought the avocado was great though, but he'd eat avocado on his breakfast cereal.

White Anchovy Tartine

Queso Iberico and Tomato Jam: Get it!
Spanish cheese is among my favorites, so I must recommend it.

Queso Iberico and Tomato Jam

Fourme d'ambert and Boat Street Pickled Raisins: Get it!
I picked this for Friend Kris, the blue cheese lover. There was chatter at the table about not getting the "Cheese with raisins," but everyone was delighted when it arrived. It's hard to go wrong with cheese, isn't it?

Fourme d'ambert and Boat Street Pickled Raisins

Dinah's Cheese and Ballard Bee Co. Honey with Tangerine: Get it!
Yes, for sure get this one. For my birthday breakfast, I always request a cheese plate with fresh honeycomb, and this was like an early birthday present. I loved the thin tangerine slices; I even ate the skin. I loved, loved this plate. It had me singing, "Someone's in the Kitchen with Dinah," which you know was a pleasure for all those around. (Friend Jennifer, I'm sure you would have liked that, right?)

Dinah's Cheese and Ballard Bee Co. Honey with Tangerine

Fried Brussel Sprouts: Brussel Sprout fans should try it!
I don't promise anything spectacular, but you might like it. The preparation reminded me of the Blasted Broccoli from Black Bottle, but ours was a little too blasted. It didn't leave me clamoring for the last bite.

Fried Brussel Sprouts

Fried Oysters with Cilantro Aioli: Skip it!
Stick with the raw oysters on the half shell. We did not finish this plate. Friend Jeff said, "It was good. Ehh, it was okay. I mean, I didn't hate it. I mean, I didn't throw up." He tried it, so he gets credit. As I'm sure you know, I love cornmeal batter, but it was left in the fryer a tad too long.

Fried Oysters

Sauteed Chanterelles: Mushroom lovers should try it!
I like mushrooms a lot, and this plate was good. Good mushroom texture, and they were prepared just right. The poached egg was a nice touch. Big portion, good for sharing.

Sauteed Chanterelles

Sunchoke Soup: Get it!
Do you know what a sunchoke is? It's also called an "Earth Apple" or better known as a "Jerusalem Artichoke," though no relation to Jerusalem. The sunchoke, which looks a little bit like ginger, is a relative of the daisy. There's some trivia. Now, you can act smart at the dinner table.

Anyway, it's served in a pretty good sized bowl with strips of speck and apple sticks. I would have been quite satisfied if this was the only thing I had all night; of course, we all know I'd never order just one thing.

Sunchoke Soup

Geoduck Crudo: Depends!
I swear the picture quality is not an indication of how I feel about the geoduck. You should get the geoduck if you've never had it, and if you like geoduck, you'll like this. It was prepared with shaved radish slices, Meyer lemon, and a Capezzana Nuovo oil, but the geoduck was definitely the star of the plate. Dear Ben and Friend Jeff thoroughly enjoyed it. I feel indifferent towards it. I think I need to try it again.

Geoduck Crudo

Warm Potato Salad: Get it!
Salty fingerling potatoes on a bed of peppery arugula with tangy capers and a mustard vinaigrette. I like everything on this plate, so I enjoyed it very much. It's a good plate for picky eaters too. Good portion size.

Warm Potato Salad

Salami Casalinga: Skip It!
Skip it because there are better things, not necessarily because this is a bad dish. Friend Keri did not like it, but it was fine. I think she didn't like the picked vegetables. How do you not like salami? The Serrano ham wrapped around apples looked better. In fact, there was an uproar from Friend Keri when she saw someone else get the Serrano ham, "Why didn't we get that!?!"

Salami Casalinga

Grilled Sardine Tartine: Skip It!
I'm sorry to say that no one at the table had anything positive to say about it. Bread, thick slices of butter, sliced radish, cornichon, and sardines. It was a little too fishy, both in smell and taste. Friend Keri said she would not even try it after seeing my face. I didn't think I had that sour of a look.

Grilled Sardine Tartine

Steak Tartar: Maybe?
Friend Keri just ate this up, but I wasn't impressed. Friend Jeff and Dear Ben liked it too. Friend Kris, did you have any?

Steak Tartare

Baked Clams: Skip It!
These clams come with chorizo. I guess that's a common combination, since I've had three times at three different restaurants lately. This was my least favorite preparation, even though it appears to be the most dolled up of all, with spinach, cream, and bread crumbs. The clams did not stand out. I guess sometimes less really is more.

Baked Clams

Kale Gratin: Skip It!
Actually, I'm on the fence about ordering this plate. It was rich with gruyere cheese, hazelnuts, and tarragon, but too watery. If you just eat the top gratin layer, you might never notice the excess liquid. Again, there are just better things on the menu.

Kale Gratin

Chicken Liver Moose: Skip It!
The candied squash and dried cherries couldn't make this appetizing to me. I wanted to try it and like it, but I'll just be honest. I gagged. Friend Jeff liked it the most, but I think even he might tell you to skip it in favor of something else. This was not a very good way to end the meal, unfortunately.

Chicken Liver Moose

As you can see, there are several really great items on the menu, but others that tainted my overall impression. It seems that the better plates were delivered first, and the plates that did not suit my tastes were at the end of the meal. Maybe the rhythm of the food was off, or maybe we were just too full to enjoy the latter dishes. I liked the restaurant style though, so I'll likely be back when the menu rotates - or just for oysters.

The Walrus and the Carpenter
4783 Ballard Avenue NW
Seattle, WA 98107
206-395-9227
www.thewalrusbar.com/TWB/home.html

Staple & Fancy Mercantile - Ballard

2010-12-28T21:22:00.001-08:00

I hate surprises. I'm an admitted Type A Personality, but when given the opportunity to let a chef choose my dinner, I always take it. That's exactly what I did at Staple & Fancy Mercantile in Ballard. I just had to take Chef Ethan Stowell up on his multi-course, ever-evolving menu for the bargain price of $45 a person. Seriously, after you read this, you'll agree. It's a bargain, and you'll probably be dialing them up to get your name on their reservation list too.

The updated warehouse space is opposite of another talked about restaurant, The Walrus and the Carpenter. You can see through into The Walrus through the windows in the very back. I guess that's on my list now too.

The night is still early when this shot was taken, but it was definitely bustling by the time we left.

Timing is everything when it comes to cocktails and feeding the Babe at home later tonight, so I was anxious to order. Everyone was happy with their choices, but Ben was delighted in the ice cube perfection. They cut them themselves from a large sheet of ice.

Drinks from left to right: Dear Ben had Blanton's Bourbon on the rocks. While he loves the bottle with the horse on top, it's the buttery flavor that he loves so much. Truly a smooth bourbon. Friend Jeff had the Rosita with tequila, Campari, and sweet vermouth. It was very margarita-ish. Friend Josh had a Manhattan, that old soul.

Friend Rachel and I got fun girlie glasses. Again left to right, I ordered the Calianna with gin, Aperol, grapefruit, and soda, and Friend Rachel got the Spritz Cocktail with Aperol and bubbly Prosecco.

The Appetizer Course

Once the appetizers started coming, they came quickly. Not that we're complaining that good food was being showered upon us, but we did start to wonder if the whole meal would be rushed. To clear that up right now, I'll tell you that this was a three-hour tour. Can I get stuck on this island, please?

Delivered by Chef Stowell, himself, a pair of crostinis were first to arrive at our table. There was one plate of smoked mackeral and another plate of salami. The smoked mackeral was combined with chives on a thin crostini. I'm not sure what was used to bind the fish and chives together, but it was a nice crispy, creamy combination. Friend Rachel commented that it might be a little fishy, but good tasting nonetheless.

I was a little star struck by the chef, so unfortunately that interfered with my listening comprehension. I didn't catch the intimate details of the salami, but I feel sure it was made somewhere quite great (though I'm fairly confident he wasn't our local, Salumi). The taste was good, but nothing that had me squealing.

Smoked Mackeral Crostini

Salami Crostini

Butternut Squash soup served in dainty espresso cups arrived next. Savory and sweet. Thick, yet light. Exactly how you hope it will taste. Exactly how it should taste. A versatile winter fruit that we'll see again tonight.

Butternut Squash Soup

Yay, Clams! These steamed clams came with chorizo! Chorizo! The chorizo looked like little pepperonis scattered throughout, and I tried to get a little slice on each clam. I love being introduced to interesting flavor combinations.

Another thing I like about the clams: the broth. With a twinge of orange from the paprika that seeped out of the sausage, it's definitely a great excuse for bread dipping. Don't be shy, ask for it! You can also use it to soak up the broth left on your plate. Viola! Instant clean plate!

Steamed Clams with Chorizo

Octopus, Chickpeas, Kalamata Olives, and Parsley Salad. This was my least favorite taste of the night. I just don't care for octopus. It's not the flavor that bothers me, it's the thin little layer around it that has the texture of a fatty piece of chicken. Friend Jeff enjoyed the octopus more than Friend Rachel and I did. I gobbled up as many chickpeas as I could though.

A Mediterranean Octopus Salad

Fried Oysters with Aioli (maybe roasted red pepper aioli?) - I haven't had a fried oyster, well, let me think. This could have actually been my first fried oyster ever. What an occassion! The cornmeal coating was crispy and perfect. After dinner, I found myself thinking of these little treats again and again.

Fried Oysters

The Appetizer Finale

We were brought out clean plates for the appetizer finale. I think I actually clapped when it arrived. I was so excited that the server placed the plate right in front of me to admire before getting first dibs. Escolar with avocado, olive oil, and baby cucumbers. The slices were thicker than the escolar crudo at Anchovies and Olives. Friend Josh liked how the cucumbers lightened the rich flaor of the fish. While this escolar was buttery-smooth and delicious, I like the Anchovies and Olives preparation a bit better.

Escolar Crudo

The Pasta Course

The potato gnocchi with pork ragu was just okay. The ragu had a nice, spicy flavor, but the gnocchi itself could have been flavored a little more. Friend Rachel and I agreed that even a little salt before baking would have done wonders. Dear Ben liked this dish the most out of the five of us. As far as I'm concerned, Serafina in Eastlake still holds the prize for best gnocchi in Seattle.

Potato Gnocchi with Pork Ragu

Butternut Squash is back on the table in a tasty agnolotti, and I enjoyed this dish much more than the gnocchi. Agnolotti is a stuffed pasta, similar in concept to a ravioli. The difference is agnolottti is one sheet of pasta folded over the filling, instead of two separate sheets of pasta. This agnolotti was prepared in brown butter, butternut squash cubes, and herbs. Delish.

Agnolotti

The Main Course

Three main courses were split between the five of us. With all the food we have had so far, that was actually plenty.

I started with the mackeral with a Mediterranean couscous of olives, cucumbers, and radishes. Dear Ben commented that he is usually not a fan of mackeral, but this dish passed his test. While it wasn't too fishy and overall prepared nicely, this was everyone's least favorite. You'll see why as you read on.

The Mackeral

Then I moved on to the chicken. It was a pretty fabulous plate all around: Chicken over parsnip puree with diced butternut squash, diced bacon, and fried brussel sprout halves. Who doesn't love thick bacon chunks with their veggies? The brussels were caramelized just right, and the parsnip puree had Friend Rachel wondering how she recreate it at home to fool Friend Josh into thinking they were mashed potatoes. We were all clamoring for extra bites off of this plate. It was even the topic of conversation on the way home, each remarking that they wanted the whole plate to themselves.

The Chicken

I ended with the sausage because I had a feeling that I'd enjoy this the most. I did. Friend Josh liked this plate the best too. The sausage was grilled and placed over celery root puree with caramelized baby onions, Thumbelina carrots, and a sprinkling of mustard seed. Caramelized anything usually equal deliciousness, doesn't it?

The Sausage

The Dessert Course

Cheesecake topped with cranberries. Cheesecake isn't usually a dessert I choose. Not because of the taste, but because there really isn't a lot of room for creativity. The cheesecake was creamy and not too thick, but it was those tangy cranberries had me taking more bites than I probably should have.

Cheesecake with Cranberries

Almond Pear Cake with Almond Ice Cream seemed to be everyone's favorite, but since almonds aren't my cup of tea, it wasn't mine. I liked the way it looked though. I'm sure I'll hear about it from the rest of the group later, but I thought the cake might have been on the dry side.

Almond Pear Cake with Almond Ice Cream

Chocolate Cake with Pistachio Ice Cream. I can't remember the details of the cream filling, but I'm glad it was there. It added some moisture to each bite. The pistachio ice cream was an interesting choice, and certainly not bad, but it's hard to top a good, home-made real vanilla bean ice cream with chocolate cake. Friend Jeff loved the pistachio ice cream though, so I can agree to disagree on this one.

As you can see, there were a couple of themes of the night: butternut squash, caramelized vegetables, and a slight emphasis on seafood. Although ingredients were re-used in several of the plates, each dish was inventive and tasty. The kitchen staff was professional, knowledgeable, and the courses were mapped out to a "T," giving each person equal amounts of everything (and good thing for that because I'd hate having to take more than my tablemates).

Dear Ben and I agree that this deserves a place on Seattle's Top Five Restaurants. Take my advice, go to Staple & Fancy Mercantile, and for the love of food, let the chef pick your dinner!

Staple & Fancy
4739 Ballard Avenue NW
Seattle, Washington 98107
206-789-1200
http://ethanstowellrestaurants.com/stapleandfancy/

Malena's Taco Shop - Queen Anne

2010-12-23T21:03:00.001-08:00

I found it! Authentic, inexpensive, and oh, so delicious tacos in Seattle. They're at Malena's Taco Shop in Queen Anne. While it's no Fiesta Grill in Huntington Beach, it's a close second. I have to admit that I'm feeling a little bit giddy.

I asked the cashier about her favorite thing on the menu. She said the carne asada burrito or tacos are the most popular. With that in mind, I picked two soft tacos: carne asada taco and pork (nope, they don't call it carnitas), as well as a hard shell chicken taco for good measure.

I started to pay with plastic, but all they take is paper. So, I hurried to Ken's Market on the corner for some cash, and when I made it back to Malena's... my plate of tacos was ready! As I sat down at one of the few tables with my tacos, a bowl of salsa and chips were slid towards me. Aw, and it's the same bowl that Fiesta Grill has too.

The salsa was "eat-it-with-a-spoon" good, but...
would it be too much trouble to fry the chips up in-house?

Someone came in to buy a large tub of salsa while I was there.
It's just $7, if you're so inclined.

My a la cart Taco Trio

First up, hard shell chicken taco. The thick shreds of chicken were nicely seasoned in a homemade taco shell. Then, it was topped with shredded cheese, lettuce, and tomato. Actually, there was so much chicken in the taco that most of the lettuce and tomato spilled out onto the plate. Looking back, I wish I had some sour cream, but I didn't miss it at the time.

Hard Shell Chicken Taco

The two soft tacos I chose came with guacamole, tomato, onion, and cilantro. The carne asada and pork soft tacos are the only ones that come with the guac. I started with the pork. Again, the seasonings were perfect, and again the shreds were thick and delicious. The carne asada was my favorite though. The beef was largely diced, but what I really liked it how I could taste each component of the taco. It was a great way to end the taco experience. I like saving the best for last.

The soft tacos - close up carne asada on the right.

I should have taken a picture after they were gone... no greasy spots!

They advertised dessert, Mexi-Flan, but for a late afternoon "snack," it was hard to justify. I did feel guilty getting such tasty food without Dear Ben, so I ordered him the same three tacos to go. He liked the carne asada the best too, but the chicken was his least favorite. He thought it might have been too salty, though I did not agree. My chicken was quite enjoyable. In fact, it all was enjoyable. The next time I'm in the neighborhood, I'm going to try something different. That is, if I can pull myself away from the a la cart taco.

Malena's Taco Shop
620 W McGraw St
Seattle, WA 98119
206-284-0304

Anchovies & Olives - Capitol Hill

2010-12-21T15:55:00.001-08:00

Dear Ben is good at a lot of things, and tonight he gets all of the credit for choosing Anchovies & Olives for dinner. He has wanted to eat here since way before Bon Appétit and GQ Magazine voted it one of the Ten Best New Restaurants in America; GQ named it 5th. Before it made Seattle Weekly Favorite Restaurant list of 2010. And before Seattle Magazines named it Best “Adult Contemporary” Restaurant, Best Modern Raw Bar, and the Best Sardines Restaurant. You might say that Dear Ben has good taste.

I had a good feeling about the place from the moment we walked in the door. Large windows line the restaurant giving you a good view of the city and the kitchen is wide-open giving you a good view of what's cooking, or not cooking as the case may be.

As we settled into our table, our waitress took our cocktail order. The cocktails are named after famous women (i.e. Vesper and Annie). I chose the Sadé with Goslings dark rum, house-made ginger beer (that's definitely something to brag about), and lime. The ingredients reminded me of the "Dark and Stormy" at Ocho in Ballard. It's a good good drink, but the "Dark and Stormy" wins between the two. That's a tough drink to top though. Maybe I shouldn't have squeezed the lime in?

Sadé

Dear Ben had the Greta. That's Makers Mark Bourbon, Cherry Extract, Nocello, Bitters, and Soda. He liked his just fine too, but wished he'd just picked whiskey on the rocks. I tasted it and wasn't blown away either.

If you're easily disappointed, go with wine. They have some great choices, which I tasted later in the evening. In fact, they offered three tastes to help me decide which wine to choose. So, maybe cocktails aren't exactly their specialty, but let me just tell you, food is. Service is too, for that matter.

Greta

The Castelvetrano Olives were first to be delivered to us. Beautiful, bright green olives glistening in its oil with the twist of citrus zest. Get these. It's part of the restaurant name, for goodness sakes! They don't taste like a green olive; they don't taste like a black olive. The flavor is mild and meaty, and it's perfect for snacking in between courses.

Castelvetrano Olives

A trip to Anchovies & Olives would not be complete without at least one oyster. They have Power House Sunday through Thursday from 5-6pm and again from 10-11pm, where they offer oysters for just a buck -- along with Peroni for $2 & Prosecco for $5. Oysters are the only food featured during Power Hour, so I felt I must have one.

I love the little oysters, and I loved the Kumamoto Oyster. It's garnished with a pickled scallion mignonette. Yummy little bite, but beware it does have an oniony kick. Dear Ben enjoyed the bigger Penn Cove Select oyster more with its chili oil and lime. He said the garnish was perfection.

Oyster Presentation

Left: Kumamoto and Right: Penn Cove Select

Speaking of the perfection, the Escolar crudo had me saying, "I love food," out loud. Seriously, it's right up there with the beef carpaccio from Martini House in St. Helena, California, one of the best tastes I've ever had. Wanna feature me on "The Best Thing I Ever Ate - Seafood?"

Gorgeous slices of escolar topped with minced pepperoncini and green apple, sprinkled with crispy farro, and dollop of avocado cream on the side. The texture was an amazing balancing act. I wonder just how anyone can come up with that! I loved the crispy farro, with its pop rocks sensation, and the tang of the tart green apple on top of such a buttery fish. If you only go for this, it would be worth it. So, so good.

Escolar Crudo

My late bite...

Our next course was the Sunchoke Soup. Our waitress said it was "quintessential," so I signed us up. The soup is served in a good-sized bowl, topped with fried brussel sprouts, hazelnut pieces, and a swirl of oil. Our waitress, being the thoughtful person that she was, brought us two small bowls to split out the contents. Such complex simplicity with its creamy, earthy flavors. We must have eaten it quickly because she remarked something about us being done already. It was good, and I was hungry.

Sunchoke Soup

Our next course included the steamed clams and bowl of Cavatappi pasta.

The plump clams were prepared in a broth of basil, garlic, chili, and lemon. I spooned a bit of broth into each shell before digging out the clam. I loved the spice of the broth, and you should definitely request bread to dip it in.

The Clams

Ask for bread

Cavatappi pasta is shaped like a corkscrew. It was a sturdy pasta with fragile black trumpet mushrooms, uni (sea urchin), and dark green leaves of escarole. This was a good dish, and we finished it all, but I'm not sure that my palate distinguished the mushroom or uni flavor.

Cavatappi

Our bowl of bigoli pasta came out with the sturgeon secondi course.

Bigoli are long tubular noodles, like really thick spaghetti. The dish includes anchovies, chilis, and pangrattato (bread crumbs). I liked the flavor, but I'm not sure how anyone can eat an entire bowl of it. It was very salty. Oddly enough, there's a similar recipe in Jamie's Food Revolution by Jamie Oliver. Wonder if Chef Stowell knows Chef Oliver or perhaps this is just a classic combination of flavors?

Bigoli

The Sturgeon was the only thing we selected from the secondi menu. The other options were Swordfish, Mackeral, and Whole Branzino. This hearty fish was prepared so the outside was just crisp, but the inside was moist and flaky. The bowl had just a bit of broth in it, with adorable hedgehog mushrooms, bits of kale, and lengthwise slices of a real potato with skin. I loved the accompaniments in the broth!

Sturgeon

The dessert menu came next. Dear Ben wanted the pear and almond cake. I wanted the espresso semifreddo. We compromised on the panna cotta with lemon and fennel. We both won because we loved this dessert! The lemon was pickled (I believe), the fresh fennel grass was hardly the same flavor as a dried fennel "seed," and it was sitting in a bit of blood orange juice. You definitely wanted a little bit of everything in each bite. What an absolute perfect way to end the meal.

Panna Cotta with Lemon and Fennel

I am now a huge fan of this Ethan Stowell establishment. I think it's time I tested out his other endeavors. In fact, I have reservations at Staple & Fancy next week, and Tavolata for a Sunday Feast in the coming months. But as for Anchovies & Olives, I thoroughly enjoyed you. It was a top notch experience all around, and I'll certainly be back for a crudo fix in the near future.

Anchovies & Olives
1550 15th Ave
Seattle, WA 98122
206-838-8080
www.ethanstowellrestaurants.com/anchoviesandolives/

The Kingfish Cafe- Seattle

2010-11-27T09:47:00.001-08:00

The day after Thanksgiving, and I'm craving some down-home style cookin'. The turkey has had its day. I want a plate of crispy, fried-up Southern Goodness. The Kingfish Cafe seemed to fit the bill.

The Kingfish Cafe doesn't take reservations, but we were immediately seated against a window. I hear there is often a wait, but we arrived early, and the day after Thanksgiving seems to be very quiet everywhere.

Drinks first, and I couldn't decide between the Two Sista's Cocktail or the Mint Julep. I feel like there's a pretty good Southern accent still deep within me, but Dear Ben laughed when I said, "Two Sista's," so in an effort to bring the soul back, that's what I ordered. Sugar rimmed with Stoli vodka, Peach Schnapps, peach nectar, and a squeeze of lime. Sweet, but not too sweet. I would've ordered a few more if the Babe wasn't waiting at home.

Dear Ben picked the Alabama Old-Fashioned, made from Makers Mark, simple syrup, muddled oranges, and a splash of soda. He loved it, and I have to admit, the sip I stole was a pretty tasty one. I'm going to try to remind him how much he enjoys an Old-Fashioned the next time he can't decide what to order.

Left: Two Sista's; Right: Alabama Old Fashioned

And now the food. We ordered a lot of it.

I started with the Sho'Nuff Fried Green Tomatoes. As far as I'm concerned, any Southern cook knows the value of a corn meal batter, and that's just what these slices of green tomatoes were dredged in. They were jazzed up with garlic and chipotle sauces, and sweet hushpuppies were there to bless the plate. The tomatoes were some of the best I've had outside of the south. The hushpuppies, however, were a tad too sweet for me; I prefer jalapenos in mine, please.

Sho'Nuff Fried Green Tomatoes

Dear Ben started with a cup of the Crawfish and Corn Chowder. It's made in-house with fresh corn, chunky veggies, and crawfish. It's a white chowder, and you know what that means... it's not only rich in flavor, but rich in calories as well. It was good, but not spectacular.

Crawfish and Corn Chowder

I just could not decide what I wanted for my main course. Everything sounded good, but in the end, I opted for the farm raised catfish. It was the cornmeal batter that reeled me in again, and I was intrigued by the fact that they marinate it overnight.

Unfortunately, the fish did not live up to my expectations. I envisioned several fish filets deep fried in thick, crispy batter, just like the plates of fish that I grew up eating. This looked like the dieter's plate compared to my childhood memory. Perhaps it's a sign that I shouldn't eat that way anymore, and to be fair, the filet was of generous size. It was the coating that was most disappointing. Maybe it was the juice from the greens that soaked in causing the batter to lean into the soggy side. Serve juicy sides in a separate dish, please. Dear Ben ate up what I didn't finish. The greens and grits were good though.

The Catfish

I knew exactly what Dear Ben would get from the moment I looked at the menu. Grandpa Walter's Roast Pork Chop. Dear Ben loves pork chops, and he also has a Grandpa Walter. It was a sign. The huge rib chop was, "slow roasted with garlic and spices..., then topped with an autumn fruit chutney." Sounded right up his alley! The plate is served with collard greens and mashed potatoes, and Dear Ben did a good job finishing it.

Grandpa Walter's Pork Chop

Two views included so you could see the thick chop!

I just couldn't stop myself in the frenzy of ordering. We ordered several sides. I couldn't stand it if I didn't at least try the Red Beans and Rice and their Down Home Mac and Cheese, and just for fun, I threw in the Roasted Red Yam.

The Red Beans are cooked slowly with tasso and andouille sausage, and the rice was perfectly fluffy. It was a good plate, but not my favorite red beans and rice ever. I surely wish the chunks of sausage were bigger. We ate a few bites while they were hot, but ended up taking them home. They were good leftover.

Red Beans and Rice

The Down Home Mac and Cheese was down right delicious! It must be piled into the pan about five inches deep. It's quite a sight! They use two cheeses, onions, and mushrooms. The onions and mushrooms are not overpowering at all. The cheese truly was the star. The cheese sauce on top reminded me of Morrison's Cafeteria macaroni in Greenville, Mississippi (sadly, now closed), but this plate was SO much better. The only reason I wouldn't order this as a main course is that it's served with only a salad, and I really like those Southern sides.

Down Home Mac and Cheese

As an afterthought of side, the roasted red yam sure was delicious. Dear Ben and I both loved the buttery, creamy yam served right in his skin. It doesn't look like much in the picture, but it might have been the best yam I've ever had. I should make this at home!

Roasted Red Yam

As if you didn't need to roll us out of there already, we ordered dessert. I wasn't blown away by the choices. We ordered the chocolate cake with cream cheese icing because that's the only thing that seemed worth getting. There was a caramel cake of some kind that sounded pretty good, but the waitress didn't recommend it.

When the cake came out, I was relieved that we hadn't ordered two desserts. Take a look at that picture. It's gigantic! The cake was cold, but I like cold cake. Cold cake, however, is usually a bit on the dry side, and this was no exception. It was dolled up with chocolate sauce, pretty strawberries, and lots of icing - so the dryness was forgiven. I'll probably stop at the pie shop next door for dessert next time though.

Chocolate Cake with Cream Cheese Icing

The night was filled with highs and not-so-highs, but we enjoyed the night nonetheless. I really wish they had okra and black-eyed peas on their menu. I think they should look into that.

The Kingfish Cafe
602 19th Avenue East
Seattle, WA 98112-4009
(206) 320-8757
www.thekingfishcafe.com

Snappy Dragon - Seattle

2010-06-06T19:53:00.001-07:00

New Seattle friends means new Seattle restaurant recommendations. Friend Andrea suggested that we give Snappy Dragon a try. "Homemade noodles," she says. That's really all I need to hear.

Dear Ben and I decided to order some take out on this lazy Sunday night. Anyway, it's a cute little building, and Dear Ben said the place was packed - even at 5:30 pm. Seems like a good sign, right? And the bag he brought home looks like my belly is going to be plenty happy with the amount of food. However... (sigh)... the taste just didn't live up to the excitement. More flavor, please.

Here's the low down...

Hot and Sour Soup

I feel like we might have liked it better if we'd dined in, but if you've ever been around a newborn (either your own or someone else's), you'll agree that dining at home is a better bet for everyone. This vegetarian version of hot and sour soup left an odd taste on my tongue.

BBQ Pork

I've noticed that BBQ Pork is on a lot of menus around Seattle. I'm a huge fan of the BBQ Pork Fried Rice at Mong Dynasty in Fayetteville, AR, (hometown shout-out), not so much here. The mustard and ketchup sauces are fun to dip, but even a strong tasting sauce can't mask the dry meat. I didn't hate it, but I wouldn't order it again. Ok, I take that back. I MIGHT order it again, but only because it's a pretty cheap eat ($5.75 for a half order). Maybe it's worth another shot when I eat inside the restaurant.

Jiao-zi (boiled dumplings)

These little dumplings come in pork or vegetable variety, but don't try to mix and match. The answer is no. We ordered the veggie, and it was bland and boring. I wonder if the pork would have had more flavor? I read they were addicting, yet in my book, they were a bit of a disappointment. Then again, the "tangy, flavorful dipping sauce" did make these homestyle, Chinese dumplings come to life a little. If you happen to be among those addicted, the good news is that you can buy them frozen too!

Chicken Chow Mein with Homemade Noodles

Finally, the homemade noodles. This here, my friends, is the Chicken Chow Mein. What? This picture doesn't excite you? Your mouth isn't watering? I know! It actually tasted as boring as it looks. Oh, how I hate to give you that report! ...and if I only I had some brown gravy lying around my house. I would've doused the noodles, which are actually reminiscent of spaetzle. I just needed more flavor.

The plate assembled at home. Thank goodness for the lone snow pea, huh?

I was hesitant to tell Friend Andrea that our experience was less than memorable. She LOVES the Snappy Dragon. I felt like I might be insulting her tastes, but weeks later she says that her take out was also not the quality she's used to. To be positive, I'm going to chalk it up to the fact that the food wasn't eaten hot out of the kitchen. I don't love you, Snappy Dragon, but I'm willing to sit inside the restaurant and give you another chance. Perhaps I can still form a relationship with those homemade noodles...

Judy Fu's Snappy Dragon
8917 roosevelt way ne
Seattle, WA 98115
(206) 528-5575
www.snappydragon.com

Amante Pizza - Green Lake

2010-06-06T19:52:00.000-07:00

I've been really obsessed with pizza lately. Gosh, just think of all the different kinds of pizza available. And when you go to Amante's Pizza and Pasta, you've got a whole other layer of choice to make. You can go with simple traditional choices ... or you can go out on a limb to try one of their topping heavy, ooey gooey, Wow-this-tastes-good choices.

This is an extra large, 18 inch, pie. I think I've told you, but I love the look of the large piece of pizza. I love it almost like I love the sound of a Diet Coke can opening. Ah, yes, it's a beautiful thing.

Ok, yes, the large slices are just the way I like it, but ... dare I say ... there are too many toppings? Is that why the crust doesn't crunch? Is that why the toppings slide off? If you can get past the fact that the crust underneath might be a tad on the "wet" side, or that the toppings slip around a bit, you'll find a pretty good tasting pizza. I found the best plan of attack was the fork-and-knife method until sturdy enough to pick up the slice.

The Amante Special: Proscuitto, Italian sausage, red onions, mushrooms, black olives, fresh basil and shredded pepperoni. Yep, SHREDDED pepperoni (loved it!). The proscuitto was hard to detect, but a pretty good tasting combo nonetheless.

Here's their small, 10 inch, pie. The Spartacus: Olive Oil base, onions, Greek olives, Greek feta, gyro meat, mozzarella cheese and Parmesan cheese. It's served with a side of tzatziki sauce. The Greek olives are left whole, and the gyro meat is thick. I wanted it because it was different. Now, I probably won't be able to order Amante's without at least getting a small Spartacus. Friend Jeff, Dear Ben, and I all agreed!

Yum. Look at that tzatziki sauce drizzled just the way I want it.

Despite a few flaws, it's not a deal breaker for me. I enjoyed the pizza, and I'll be ordering again. If you want something other than pizza, Amante serves up pasta, calzones, grinders/subs, salads, an array of appetizers, and even desserts. Chances are, there's a location near you - eleven locations in Washington, plus one in Arizona and one in Maryland.

Amante Pizza & Pasta
7208 E Greenlake Dr. N
Seattle, WA 98115
(206) 816-3333
www.amantepizzaandpasta.com/

French's Bakery - Costa Mesa

2010-04-19T18:28:00.001-07:00

I was late for an appointment, so I didn't get breakfast. Three hours later, I was famished! Starved! I needed a cupcake. Just one, probably. So, I made my way over to French's Bakery on 17th Street in Costa Mesa (it was closer than Sprinkles, and I needed food fast!). Note: There are two French's Bakeries in Costa Mesa. They are not affiliated with one another, and I am endorsing the one on 17th Street.

I knew just which cupcake I was going to order: The Lemon Blueberry. When I walked in, don'tcha know I had to throw that "one-cupcake" notion out the window. I asked for two Lemon Blueberry, and the nice lady at the counter asked how many I would be getting. I was looking at the window of cupcakes and said, "I don't know..." That didn't phase her, she just started lining the cupcakes along the window until I was done. All together, I chose eight. Eight is great, right?

Lemon Blueberry

I'll admit that I had a different little pastry to tide me over on the drive home, but the Lemon Blueberry was definitely the first cupcake that Dear Ben and I would share. Dear Ben and I agree that it's our favorite. He says, "There's something about it. It's just so moist and delicious."

I love that the temperature is usually cool. Lemon cake with real blueberries baked right in. The blueberries tend to fall to the bottom of the cupcake, but that doesn't bother me one bit. I usually eat the stump first anyway, then the top with all of the cream cheese icing goodness. French's tops the Lemon Blueberry with a real jolly blueberry. If you can go and just get one cupcake, this should be the one.

Cream Cheese Delight

And what a delight it is! The nice lady at the counter recommended this one, and I'm sure glad she did. There's cream cheese in the middle of this one!

Cherry Chocolate

We kinda hit a low with this one. It was just all right; tasted a bit like a Duncan Heinz mix. I'm not crazy about raw chocolate chips with my cupcakes, but I gave this one a shot since I love the cherry chocolate combination in other desserts. The icing was super sweet.

Chocolate Mousse

Rich, chocolatey cake with a cool chocolate mousse on top. Yes, the icing is actual chocolate mousse with little chocolate shavings on top. Yum! A great way to end the first act of cupcakes.

INTERMISSION

We had to take a break after four cupcakes.

ACT TWO

Back to the cupcakes. Now... let's see...where were we?

Peanut Butter Fudge

Dense chocolate cake with little bits of walnuts and chocolate chips baked inside. The icing was a creamy peanut buttery flavor that wasn't overwhelming. Dear Ben and I both really liked this one.

Key Lime

I have to admit that I got this one just to make an even eight in the box. I wasn't terribly excited, but the flavor really did excite my taste buds. It seriously tastes just like key lime pie! From the key lime flavored cake to the sweetened condensed milk taste of the icing to the graham cracker bits on top. Dear Ben exclaimed, "This is so refreshing!"

Apple Pie

I got this one with Dear Ben in mind. He loves apple pie, and you probably won't be surprised to know that it tasted like apple pie. The cake part wasn't all that great, but they really went to a lot of trouble to give you that apple pie essence. The cupcake was topped with the cinnamon glaze of an apple pie as well as the creamy apple-cinnamon icing, then topped with a swirl of caramel. Wait - there's more! You get a little slice of real apple pie apple in the middle.

We ended our cupcake party with the other Lemon Blueberry. While it was so fun tasting all of these cupcakes from French's, the Lemon Blueberry cupcake is still number one. If you've never tried French's, I do believe you are missing out. Don't like cupcakes? French's Bakery is not a one-trick pony. The jalapeno cheese omelet bread that I had the next day for breakfast as amazing. Just wrap it up in foil to warm in the oven, and presto! Breakfast!

French's Cupcake Bakery

273 E. 17th Street

Costa Mesa, CA 92627

949-642-00571

www.frenchsbakery.com

Tacos Jerez - Huntington Beach

2010-04-17T09:24:00.000-07:00

I always notice the word "Tacos," and I noticed this new taco joint while driving down Beach Blvd. recently. I knew it was somewhere that I must try.

Pretty basic menu, and I love the 89 cent tacos!

Salsa and Condiment Bar

From left to right:
Dark red salsa - hot; green salsa - nice heat, but not overpowering;
chunky salsa - refeshing, can eat it with a spoon.

I love those marinated carrots!

I ordered the Taco Combo for $4.50. It comes with three tacos, rice, and beans. You can choose any combination of meat: chicken, beef, or pork. Of course I got one of each. The pork was my favorite, followed by beef, and finally the chicken. These are small tacos (3-4 bites) with two soft corn tortillas, meat, cilantro, and onion. I really love the simplicity of tacos like this, and these were quite enjoyable. I feel like I could eat a six pack of them!

The rice and beans aren't anything to really write about. They tasted fine, but I didn't find anything truly special about them.

Taco Combo Plate

Dear Ben order the "flautas" for $4.50. They are really taquitos, and you don't get a choice of meat. They are chicken. Four flautas/taquitos come in one servings, and it's topped with lettuce, cheese, and plenty of guacamole. They were pretty good, but definitely not a flauta that you might get at, say, Fiesta Grill. The guacamole was the best part of the plate, and thank goodness there are so generous with it!

"Flautas"

Dear Ben and I both really loved the Taco Revolutionario. It's a bigger taco and the meat isn't chopped. Plus, you get a little side of guacamole with it. As you can see Dear Ben couldn't wait for a picture before digging in. These tacos go for $1.49.

Taco Revolutionario

Overall, I liked the food at Tacos Jerez. Best part: tacos. Worst part: the lady cleaning the floor with a very strong cleaner. Seriously? The smell definitely interfered with my eating enjoyment. On the flip side, I'm glad they clean. So, if you're craving a simple and authentic taco, give this place a shot.

Tacos Jerez

17673 Beach Blvd.

Huntington Beach, CA 92647

tacosjerez.com

Nick's - Costa Mesa

2010-04-13T21:19:00.000-07:00

So, I got into a discussion about food in Orange County this afternoon. Imagine that. More restaurants were added to my list, and Nick's in Costa Mesa was one of them. Dear Ben and I thought we could knock that off tonight, and off we went. It's in a typical Orange County shopping center with a Home Depot and a TJ Maxx. The restaurant facade itself, however, is jazzed up a bit so it stands out. Nick's is definitely not the kind of place you'd expect to find right next to a Super Cuts.

We arrived around 8:00pm on a Tuesday evening. It was a quiet evening in the restaurant with only two other groups dining. Italian decor - exactly how you imagine it - but it wasn't too over the top. I would recommend they find some different music though. The rendention of Gloria is still ringing in my ears.

Alas, the food. We came for pizza, and pizza is what we got. We considered two smalls, but opted for one large. Usually a large entails more topping, and there's something special about a big slice of pizza. My half, tomato and basil. Dear Ben went with salami and olive. Mine was better, but I gotta say that the salami was great. Not whole slices, and thank goodness for that. Don't you hate it when all of the toppings come off in one bite?!

The pie

Tomato & Basil

Plenty of fresh basil tucked under lots of stringy mozzarella cheese and topped with sweet, cherry tomato halves. I was a little surprised that the pizza wasn't covered in large tomato slices, but the cherry tomatoes seemed to be just perfect for this pizza. I loved the freshness of the flavors. Even Dear Ben got big eyes when he bit into mine after his meaty slice. I'd order this combo again!

Tomato & Basil

The right and left profile of my first slice of pizza

Salami & Olive

One of our favorite pizzas is pepperoni and olive (Friend Jennifer's favorite too!), but Dear Ben decided to put a twist on it with salami. Each salami round was cut into about six slices each, a bit smaller than a typical pepperoni, and it's just the right size for biting. While the cheese at Nick's really does make the pizza special, the toppings on this pizza tasted just regular. Good, but not stand out.

Salami & Olive

The Pizza, Itself

Not super thin, not thick. Definitely hand tossed. They use lots of olive oil. You can taste it, and you'll see a bit of a shine on your fingers. The bottom of the crust is crispy, but just above was chewy yet pillowy. Friend Michael says it's the kind of dough that you kind of have to fight. I'd say, right on. You'll know exactly what he means when you bite into it.

Nick's doesn't uses a ton of sauce on their pizza. You know that I'm a saucy girl, and I've been known to order extra sauce, but it seems to work for Nick's. It's almost like it's dolloped around the crust before the toppings. It's a thicker sauce with great tomato flavor. I still think I probably prefer a bit more, and I'll probably ask for some on the side.

Bottom Line

It's not New York style. It's not Chicago style. It's not your typical pizza-chain style. Nick's is rustic Italian gone mainstream. I enjoyed the pie, and I'd be willing to eat it again. Next time, I'll probably opt for take out though.

Nick's Pizza Ristorante Italiano
2300 Harbor Blvd Ste K1
Costa Mesa, CA 92626
949-722-7566
nickspizzapasta.com/

FROST Doughnuts - Mill Creek

2010-04-06T15:17:00.001-07:00

September 2009

Want a doughnut shop where you can get a little something out of the ordinary? FROST Doughnuts is a sweet spot in Mill Creek where you can find something tasty at any time of day. There is a rotating daily menu with prices starting at just 99 cents, so these doughnuts aren't just for Saturday mornings (although that does seem like a fine time for you to check out FROST).

Sneak a peek at the bakers at work!

Smokey Bacon Maple Bar

My favorite. Fried dough, maple glaze, bacon pieces. What's not to love?

Aztec Chocolate

Another great one! Chocolate cake doughnut, cayenne pepper and cinnamon chocolate sauce, gourmet chocolate shavings. The chocolate sauce has a kick that will keep you coming back for more. Don't worry about the cayenne giving it too much spice; there's just enough to make you say, "Yum!"

German Chocolate

Pretty typical of what you'd think. If you like German Chocolate Cake, you'll probably like it. You'll like the cake better, but the doughnut is a good substitute. Chocolate cake doughnut with a coconut, pecan, and caramel topping.

Southern Red Velvet

Everybody wants in on the red velvet lovefest going on, don't they? I'm actually a huge red velvet fan, but I wasn't a big fan of this. It's not that I didn't like it, but it just didn't stand out. It's a basic cake doughnut with a little cocoa and red dye for the color with a cream cheese frosting. It has a chocolate wedge on top, but I could take it or leave it. That said, I really can't think of anyone that would not like it. You would probably want to include it if you were picking up a box for the office.

Bourbon Caramel Pecan

Vanilla cake doughnut with a bourbon, caramel glaze then topped with pecans. Obviously, you need to like pecans to pick this one. Not available Monday, Thursday, or Saturday.

Caramel Apple Fritter

Dear Ben loves apple fritters, and he enjoyed this one too. I do not like apple fritters, so I can't say one way or another. Available only on Tuesday and Saturday.

We tried several doughnuts from FROST, and they were all pretty good. I like their inventive flavors, and the shop itself is attractive and clean. I'm not going to make a special trip to Mill Creek for doughnuts, but I'd definitely stop back in if I were in the area and needed something to quench my sweet tooth.

FROST Doughnuts
15421 Main Street, Ste 102
Mill Creek, WA 98012
425-379-2600
www.frostology.com

Enrique's - Long Beach

2010-03-21T08:44:00.001-07:00

I heard someone mention Enrique's at a baby shower yesterday, and I couldn't stop thinking about it. We haven't made the trip over to Long Beach for dinner at Enrique's in over a year, so it was definitely time. I should warn you that there's almost always a wait at Enrique's. We were lucky and only had a 10 minute wait. It was a nice evening, so waiting on their comfy, padded benches outside was no problem.

Warm chips and salsa were brought to our table almost immediately. Their salsa has nice chunks of fresh tomatoes and onions mixed in with a pureed fire-roasted salsa, perfect for those that like chunky salsa or those that just like the salsa juice. Our server came around to see if we'd like some guacamole to go along with our chips. Why, yes, we would! Enrique's guacamole is creamy and whipped with only a few small pieces of tomatoes and red onions. I usually prefer a chunky guacamole, but it tasted great: very avocado-y.

Salsa and Guacamole

Dear Ben had trouble deciding what to get. Last time, he ordered the "Carne en su Jugo," which was great (thinly sliced beef slowly cooked with bacon, cilantro, onion, serrano chili served with mixed bean soup). Tonight, he was leaning towards their most popular, off-menu - but almost always available - pork shank. It comes falling off the bone in a salsa verde. BUT... ribs were on special. Ribs? At a Mexican restaurant? Yes, and Enrique's knows how to do meat, and with a hearty endorsement by the server, that's what he got!

Lightly coated in a tangy and mildly spicy BBQ sauce. Smoky flavor on the outside and falling off the bone on the inside. It's served with tortillas (your choice: flour or corn), so you can make little rib meat tacos too. You also get a plate of broccoli and hand-cut french fries. The picture might not do the presentation justice because everyone around us ohhh'ed and ahhh'ed upon it's arrival at our table. We noticed several of those people ended up ordering the same thing!

Special: Enrique's Ribs

I picked something from the Combination Menu. I thought about just ordering enchiladas since that is my true love, but I really love their Pacific Coast tacos. It's an off-menu item, and it's highly recommended (thanks, Castillo's, for clueing me in!). So, I got the #15: Cheese enchilada, chili verde tamale, and I substituted the regular taco for the Pacific Coast (slight price increase). The plate comes with rice and your choice of refried or black beans - I got the black.

My plate looked amazing, and I knew just where to start. The taco. It was gigantic; so much filling stuffed inside the two corn tortillas. Grilled, seasoned white-meat chicken, guacamole, lettuce, spicy adobo sauce, and thick shreds of white cheese. It was so good that I felt it would just be wrong to not let Dear Ben have a few bites.

The enchilada in a very mild enchilada sauce was next. I picked some of the cheese off the top and placed it on the rice for later. I've been doing that a lot lately. It was a pretty ordinary enchilada, and that's fine with me. I enjoyed it.

Finally, it was time for the tamale. A nice masa shell filled and topped with chili verde pork. I was getting full, so I only ate half. I could have continued stuffing myself, but it really wasn't my favorite tamale. It didn't take away from the experience at all though; Dear Ben is going to love it leftover.

Flan

We were both over-the-top full, but we succumbed to the flan. Perfectly formed in a pool of thin carmel sauce and seasoned with a bit more cinnamon. Yum! Dear Ben and I rolled out of Enrique's a very happy couple. Genuine service and hospitality and generous, tasty Mexican fare.

Enrique's Mexican Restaurant

6210 E Pacific Coast Hwy

Long Beach, CA 90803

562-498-3622

Roy's - Newport Beach

2010-03-06T22:52:00.003-08:00

Friend Adrienne just went on and on about Roy's on a recent visit to Hawaii. While I've thought about going to the Roy's in Newport Beach several times over the last few years, it took her coming out to California to get me to go. I'll admit that I wasn't expecting Roy's to blow me away, but I think it did. Perhaps it was the service? Perhaps it was the great company? Yes, those things definitely went a long way to making this a great night. But the food... surprisingly flavorful.

Spicy, Salty Edamame:

Complimentary at each table

While they had some great sushi roll combinations, I had to settle for the California Roll (baby in the belly). I never really order the California Roll, but Roy's uses a substantial amount of real crab meat and buttery avocado. It gave me my sushi fix, but I will opt for a different roll next time. Perhaps the "Auntie Lei's Aloha Roll?" It's got spicy tuna, kaiware, cucumber, yellowtail, salmon, avocado, and garlic ponzu. Friend Adrienne had a similar roll in Maui, and say's it's "Dyanmite!"

In an effort to live vicariously through Friend Adrienne, she ordered a bite of toro. For those that don't know, toro is the fatty belly of a tuna, and it is quite fabulous. I say it's lick-your-lips good; Friend Adrienne says it's' melts-like-butter good. Many menus price toro by its current market value, but it's usually not too outrageous. I know one person who is going to start seeking out the toro...

California Roll

Toro - Nigiri Sushi

After our sushi, we started our three course pre-fixe meal. First course choices are Maine Lobster Bisque, Rock Shrimp Tempura, or Vietnamese Lumpia & Bibb Lettuce Wrap. I was really leaning towards the bisque, but our sweet server informed us that there were no lobster pieces in the soup. So, we both went for the shrimp.

The actual shrimp were smaller than I expected, but the unexpected part: OKRA! Seriously, a Southern girl like me takes her okra when she can. The shrimp, in a light tempura batter, was covered in a Malaysian Curry aioli and intermixed with succulent morsels of okra. It almost made me dance. Ok, so maybe not dance, but the okra really was an unexpected little gift. We both agree that we'd make a point to order this again.

Rock Shrimp Tempura

You've got four choices for the main course: Dynamite Crusted Salmon with veggies and rice, Petite Filet, Lemon Basted Tiger Shrimp, or the Tender Braised Beef Short Ribs. We skipped over the surf in favor of the turf.

I ordered the Tender Braised Beef Short Ribs. It was an easy sale once I found out that the short ribs are braised for 48 hours. The meat was certainly fork-tender with a mustardy glaze. They are served with creamy mashed potatoes in a natural braising sauce and some tender broccolini. I really enjoyed the flavors, but I'd probably order something else next time. I wish that I'd brought the left overs home though.

Braised Beef Short Ribs

Friend Adrienne went with the Grilled Petite Filet. It's served with in a shitake mushroom pan sauce and loaded red bliss potatoes. In the picture, the potatoes look like deviled eggs. Friend Adrienne reports that the steak was served more at medium temperature, rather than medium-rare (what she ordered), but it wasn't a deal breaker. While it was incredibly tender, she'll probably go back to a fresh fish entree on her next visit.

Grilled Petite Filet

For dessert, you'll get the pleasure of choosing between the Warm Strawberry Guava Tart or the Melting Hot Chocolate Soufflé a' la mode. I guess I can't really vouch for the Tart, but I would highly recommend the soufflé . Oh dear goodness! It's exactly as described: melting hot chocolate oozing from the center of a flourless chocolate cake on the same plate with the cool contrast of a scoop of vanilla ice cream. It requires slow spoon movement to accentuate how good it taste - perhaps making the whole experience last a little longer. Apparently, this is one of Roy's signature dishes, and you can find the recipe online.

Chocolate Soufflé

I should probably take this opportunity to thank Friend Adrienne for bringing me to Roy's. It was a terrific night of food, friends, and friendly "aloha" spirit. I don't have a thing to complain about.

Roy's Hawaiian Fusion

453 Newport Center Drive

Newport Beach, CA 92660

949-640-7697

www.roysrestaurant.com

AnQi by Crustacean - Costa Mesa

2010-03-06T22:52:00.001-08:00

Charlie Palmer has a new neighbor! The An Family brings AnQi to South Coast Plaza. You can see the sign as you're driving on the 405, and that's about all the advertisement I need. New Restaurant = Must Try.

Friend Adrienne needed a few things at South Coast Plaza, so we decided to hit up AnQi for a power lunch before the shopping began. Although I'm always a little skeptical of those "Restaurant Week" pre-fixe menus, we decided to give it a try ($20/lunch & $40/dinner).

The first course was set, Roasted Corn Soup with Chicken and Avocado. When I think of corn soup, I generally think of thick corn chowder, but this soup was much thinner without a hint of cream. Good for the waistline, and as it turns out, good for the taste buds. I think you'll be surprised by the strong corn flavor though - like you're really eating corn on the cob. I was happy with the amount of avocado pieces and the quality of the chicken. They don't throw those icky, leftover pieces of chicken in the soup. Nope, you can see it's shredded, all white-meat, grilled chicken breast. Off the pre-fixe menu, this soup portion is a bit bigger and it'll cost you $9.

Roasted Corn Soup with Chicken and Avocado

For drinks, Friend Adrienne ordered a Molecular Mary, AnQi's take on a Bloody Mary. It's half the price of the other drinks on their menu, and that's because it's more of a shot. Beautiful looking, with clear tomato vodka, tabasco infused celery, and two watermelon "marbles." Friend Adrienne doesn't like watermelon, but I was really hoping she'd love it when paired with this drink...no such luck. It's the texture she doesn't enjoy. I wanted her to order all of the drinks on their cocktail menu because they were all so appealing to me. It's the first time I've felt left out the cocktail scene since having this baby in the belly. My bubbly club soda had to suffice for now.

Molecular Mary

There were four choices for course number two. Friend Adrienne and I both choose An's Famous Garlic Noodles with Grilled Beef Sirloin. I was impressed by the taste and tenderness of the beef, and I ate every bite. The garlic noodles, however, did not impress. I hate to say, but I'm going to compare the flavor to ... RAMEN! It was definitely a higher quality than those 33 cent packets, but I don't see anything truly special about them. I wasn't as disappointed as you might think, it was way better than our lunch yesterday at the Rooftop Lounge in Laguna Beach (but that's another story, bless their hearts).

Garlic Noodles with Grilled Beef Sirloin

Other second course offerings: Roasted Wild King Salmon in a citrus reduction and Asian pesto, Chicken Caesar Wrap with wontons crips and poblano parmesan, or the Vegetable Delight served with organic tofu, asparagus, shiitake mushroom, green beans, and oyster mushrooms served with jasmine rice. I'm kinda wishing I would have gotten the Vegetable Delight now, but noodles just sounded too good to pass up at the time.

The dessert course was Molecular Cheesecake. I am a huge fan of molecular food creations and technology, so I was excited to see how the cheesecake would be presented. Apparently the kitchen uses a special machine to puff these little bites out. Light and fluffy, it tasted like a cream cheese marshmallow. Two balls of cheesecake rolled in a cinnamon graham cracker dust were served with of three of the yummiest blueberries. I was content with the two, but you'll get three if you order from their regular menu.

Molecular Cheesecake

I wasn't blown away by AnQi, but I enjoyed the experience overall. I liked the vibe of the restaurant, appreciated the service and demeanor of our waiter, and the food flavors and presentation had more pluses than minuses. I'd go back - not only for their cocktails - but to experience their regular menu too!

AnQi by Crustacean
South Coast Plaza, Bloomingdale's
3333 Bristol Street
Costa Mesa, CA 92626
714-557-5679
http://www.houseofan.com/

Luigi's - Huntington Beach

2010-01-30T22:23:00.001-08:00

You know what? I liked Luigi's. I've walked past the quaint little Italian restaurant on Main Street probably 1000 times, but never stopped. I heard once from a friend that it was terrible, so I'll admit that I didn't necessarily walk in with an open mind. I also wasn't in the friendliest mood, so winning me over wasn't going to be an easy task.

We were seated immediately and given menus. I was looking the menu up and down, taking my sweet time. Dear Ben asked what I was thinking about getting, and I asked what he was thinking about getting. That's when I realized that I was holding the only menu at the table. I wanted something simple: the cheese ravioli with pink aurora sauce with a house salad. Dear Ben went a tiny bit more exciting with the mushroom ravioli.

As we were waiting for our food to arrive, we were brought some deliciously hot, grilled bread. I'm pretty sure it was homemade. I would have been happy with just the hot bread, particularly since it was buttered perfectly... but you also get a bit of kalamata olive tapenade and separate plate of pesto for dipping. On top of that, each table has balsamic and olive oil to use at your pleasure. I love sauce and a variety of taste sensations, so this was a very pleasant surprise. I think they're starting to win me over.

Homemade Bread

Very soon after the bread arrived (like 1 minute), our house salads came around. I was impressed that the salads included so many toppings: tomato slice, cucumber, carrot ribbons, red onion slices, and a good amount of mozzarella cheese. I hate when restaurants give you lettuce and croutons and call it the "house salad," so Luigi's took it up a notch. Dear Ben and I both chose the Creamy Italian dressing over the balsamic. I think we made a good decision.

House Salad with Creamy Italian

It was a good ten minutes before our entrees arrived. We were both drinking water, and I think a glass of wine would have made the wait a little easier. It was worth the wait though. Our large oval platters of ravioli were presented beautifully and topped tableside with a bit of shredded parmesan cheese.

Mushroom Ravioli

You need to really like mushrooms a lot to enjoy this heavy dish of Mushroom Ravioli. Mushrooms in the middle and mushrooms on top. I love mushrooms, but I'm not sure I'd want a whole plate of it. Dear Ben had no trouble finishing off his plate though. I think the tomatoes on top were completely necessary to lighten the flavor a bit.

Cheese Ravioli with Pink Aurora Sauce

You could also order the the cheese ravioli dish with marinara sauce, but I chose the Pink Aurora Sauce since our waitress said it was "more tasty." It was the sauce that really made my meal too; it's a combination of marinara and Alfredo. Each of the five raviolis were fully stuffed with a combination of ricotta, mozzarella, fontina, Romano & Parmigiano cheese. It actually left such a great taste in my mouth that dessert wasn't necessary.

It was an ordinary night of simple flavors that brought me much satisfaction. While I'm not jumping out of my seat to tell you it's the best Italian food you've ever had, I will say that I bet you will be pleasantly surprised at how good the food really is. Go ahead and give them a chance.

Luigi's

221 Main St #B

Huntington Beach, CA 92648

714-536-2234

http://www.luigishb.com/

Valhalla Table - Costa Mesa

2010-01-30T19:18:00.001-08:00

Where can you go to find housemade sausages in a variety of flavors, Belgian fries, and lots of sauces at your fingertips? Why, Valhalla Table, located at the CAMP in Costa Mesa, that's where! And you can feel good about these sausages, they are made with all natural ingredients by Chef Ehrline and her sister, using Jidori chicken, Niman Ranch pork, and Niman Ranch beef. It's all hormone and steriod-free. German street food taken to the next level, this is my kind of place!

Dear Ben and I were on our way to South Coast Plaza when we passed Valhalla Table. I was feeling like it might be snack time, so we pulled in. Not only are their food choices enticing, but you might be compelled to visit for a couple of great beers or a game on the TV. It's not a sports bar by any means, but Valhalla Table has got something for everyone - whether you come to eat or to drink and whether you're a carnivore or an herbivore.

Since it's frowned upon to drink with a baby in the belly, I tried one of their other bottled beverages, Thomas Kemper's Ginger Ale. It had a great ginger flair, not like a regular ole Canada Dry. A nice treat for your designated driver, perhaps?

Or try their freshly squeezed lemonade. You can watch them make it!
It comes straight from the lemon.

Look... It's smiling at me! This is the Loukanika lamb sausage off their "Gourmet Sausage" menu ($7, price includes tax). I really wanted to try their duck sausage with bacon and jalapeno, but sadly they were sold out, so this is what they recommended to me. It was an OK choice, but I'll be trying something different next time. It was a tad dry, but my course-grained mustard from the condiment counter helped. You are allowed to choose one topping for your sausage, and I picked the sauerkraut (add an extra topping for a buck).

Loukanika Lamb Sausage

Being the traditionalist that he is, or perhaps it's his St. Louis ties, Dear Ben ordered the Bratwurst with grilled onions off the "Classic Sausage" menu ($6). It was truly great, and this is coming from a girl who's had her fair share of bratwursts from across the country and throughout her favorite European city, München. I liked the juicy brat better than the lamb for sure, and I didn't even really need the added onions.

Bratwurst

Condiment Counter

I didn't feel like the trip would be complete without some of their Belgian fries ($3.50), even though this trip was really only supposed to be a snack. The potatoes are cut in-house, and guess what they taste like? Potatoes. Yep, nothing artificial about them. They aren't crispy, but I don't think they're supposed to be. The fries come lightly salted and with one dipping sauce. Here are your choices: Olive Oil mayo, Aioli, Mango curry mayo, Pesto mayo, Spicy Sambal ketchup, Satay sauce, Wasabi mayo, Buttermilk ranch, Smokey bbq sauce. Which one do you pick? We picked the regular aioli, but if you can't decide get all of them for a dollar each. I'll be more adventurous next time, and you can betcha there will be a next time.

Belgian Style Potato Fries

Again, this snack just cried out for a dessert. I got the Mud Cup ($5). Dear Ben doesn't eat Tiramisu (I thought I might share?), and I don't do bread pudding very well, so the Mud Cup seemed like the best choice. It was chocolate pudding/mousse with brownie bits and cold whipped cream. The owners of this place also own a bakery, and they bring over sweet treats daily. It was actually very tasty, and I think it can be pretty easily recreated at home. Dear Ben - are you reading this? Maybe you can make this for me?

Mud Cup

Valhalla Table was a great place to catch a quick bite to eat. I love sausages, and if I could characterize my entire pregnancy with one word it would be, "Fries." Clearly, this place hit the spot for me, and I am very anxious to get back to try all of their sausage flavors. I'll get back with you when that happens.

Valhalla Table
2981 Bristol St
Costa Mesa, CA 92626
(714) 549-2960
valhallatable.com

Bella Vista @ The Four Seasons, Biltmore

2009-12-31T14:34:00.001-08:00

You'll find Bella Vista tucked away in the center of the luxurious Four Seasons Biltmore in beautiful Montecito, California. I'm always a little leary of restaurants inside hotels, but this one is worth a visit. This was the first night of our Babymoon vacation, so you might imagine that my expectations were high, to say the least. I am delighted to report that the food and the service lived up to my standard.

Bread Basket:

It was not served warm, but Dear Ben indulged on several pieces of the kalamata olive bread. It's an attractive looking spread if you're a bread-eater.

I started with the Biltmore Organic Salad. The fresh leafy greens are served with marinated multi-color tomatoes, pumpkin seeds, sunflower sprouts, and a blood orange vinaigrette. Though the dressing had a touch too much salt, it was overall a pleasant way to begin a nice meal.

Biltmore Organic Salad

Dear Ben took a heartier approach in his first course, the Wild Mushroom and Leek Tart. Actually, this could have been a meal at brunch. The tart was topped with a perfectly poached egg, truffle frisee salad, and some crispy prosciutto. I dare you to tell me you're not salivating now.

Wild Mushroom and Leek Tart

The reason we chose to stay at the Bella Vista for dinner: The Santa Barbara Spot Prawns. It was Chef Jose Andres at the SLS Hotel in Beverly Hills that turned me on to these lovely little presents from the sea. Once you try one, you'll understand. Sweet and succulent, these rare crustaceans are worth seeking out. They are often served with their heads on to indicate that they're fresh (you've got to buy them live), but Dear Ben took away the evidence so I could focus on the sheer beauty of their flavor.

Meals from the grill are served with your choice of two sides and a sauce. I choose the Truffled Whipped Potatoes and French Green Beans, both of which I'd order again. I ordered the Lemon Caper Butter as my sauce. No, not to taint the spot prawns, but as a compliment to the side dishes.

Santa Barbara Spot Prawns

Dear Ben selected the Ojai Honey-Glazed Sea Bass. The sea bass is served atop a Spinach and Chickpea Fritter and then capped with a mountain of crispy Snow Pea Salad and Cherry Tomato Relish. It tasted exactly how you would expect it to, flaky and mild, yet taking on a sweet sensation from the honey glaze. The snow pea salad offered a crunchy contrast, but the fritter was what I heard the most about from Dear Ben. He loved it!

Ojai Honey-Glazed Sea Bass

You betcha we saved room for dessert. I wanted two, but even our server suggested we just get one. It was SUCH a hard decision because there were several items that caught my eye, but ultimately decided on the Banana Brownie Sundae. It's served in a martini glass with banana rum ice cream, chocolate ice cream, brownie bits, and a carmel sauce. Truly, it was layered together in just the right way. In fact, I thought about it for days afterwards.

Banana Brownie Sundae

What a sweet surprise! Perhaps this is why our server thought we should only order one dessert... We were treated to another dessert plate in honor of our Babymoon. Two chocolate dipped strawberries (healthy vitamins for baby), three different truffled chocolates, and a buttery shortbread cookie. Those complimentary chocolates are usually the kind where you take a bite and leave it alone, but each one of these won favor in our hearts.

Bella Vista, you made the start of our Babymoon vacation one to remember.

*****

UPDATE:

We dined a Bella Vista again for lunch two days later (January 1st). The sourdough bread was served warm, and was so delicious that I asked for another basket. I only wish that the butter had been served at room temperature for easier spreading.

I ordered the lobster salad sandwich with avocado and tiny greens, which was served with a generous portion of lobster meat. I had fresh fruit alongside of my sandwich, and it was a great lunch to start 2010.

Dear Ben ordered the Open-Faced Grilled Tuna Sandwich with baby spinach, smoked tomato slice, and fries. While it wasn't anything extraordinary, the fish was seared on the outside and medium-rare on the inside, and this is just what he wanted.

We both thought thought the lunch was just lovely, even though it can set you back about $70. If it's warm enough, ask to sit on the patio where you can watch the waves and perhaps catch a glimpse of dolphins swimming in the surf.

Now, I just need to go back for their popular brunch that everyone raves about...

Bella Vista

Four Season Biltmore

1260 Channel Drive

Santa Barbara, California 93108

805-969-2261

http://www.fourseasons.com/santabarbara/dining.html

La Super Rica - Santa Barbara

2009-12-31T14:33:00.001-08:00

La Super Rica is famous in Santa Barbara, and we stood in the long line to prove it. Actually, the line wasn't too long for us because it was a rare Wednesday of business for the folks of La Super Rica. Perhaps because they would be closed for New Years Day late in the week? Whatever the reason, we lucked out with a relatively short line.

If you're a regular reader, you know of my love for Mexican food. Not to mention this place got the stamp of approval from Julia Child, among others. But I'll just be blunt. I'm glad I went just so I can say that I've been, but I'm not going back. I just wasn't very impressed with the flavor. Friendly folks there though, and you can actually watch them pressing fresh tortillas. You might guess that the tortillas were the best part!

An Outside View

Specials Board & Regular Menu

#1 - Taco de Bistec

Yep, that's all there is to it. Steak strips on two corn tortillas.

Tamal Special

Good masa. Cream sauce lacked oompf. While vegetables made me feel healthy, the flavor did not persuade me to finish it.

# 19 Frijol Super Rica

Clearly made from scratch with dry pinto beans with little chunks of chorizo, bacon, and chilis served with 2 tortillas. You can see it's more of a soup, so if that's what you're looking for, it's pretty good.

#6 Rajas

This vegetarian taco is a combination of pasilla chilis, onions, and melted cheese. I really loved my first bite, but the taste got old fast. By the third bite, I passed it to Dear Ben.

#18 Guacamole

Creamy. I actually really liked their homemade guacamole, but Dear Ben felt it was too oniony. I didn't think so, but if you're anti-onion, this might not be for you. It comes with two corn tortillas

Chilaquiles Special

I liked the chilaquiles the best of all, and Dear Ben agreed. Freshly made chips covered in a light tomato sauce, a bit of cheese, white onion, grilled green onion, sour cream, guacamole, and a sprinkle of tomato. The tomato sauce was a tad too sweet. I wish it was more of an enchilada sauce, but I've been told a lot in my life that beggars can't be choosers.

Three Complimentary Salsas

These were especially helpful on the steak taco.

I wish I had more to say about La Super Rica. The writing is kind of like the food, a bit bland. I won't steer you away from going there since it's such a landmark, but perhaps you like me, will agree that there's no need to go back. At least not until I've given other Mexican joints in the area a fair shake.

La Super Rica

622 N. Milpas Street

Santa Barbara, CA 93103

805-963-4940

*Closed Wednesdays*

Fuji's Famous Burgers - Huntington Beach

2009-10-10T22:18:00.001-07:00

I can’t believe that it took me this long to get over to Fuji’s Famous Burger. I learned about this little dive from a parent at school on the last day of school, and today Dear Ben and I finally made our way up Gothard for lunch.

Fuji Burgers is more than just burgers. Tacos, Chicken, Beef, Shirmp, or BBQ Pork Teriyaki, Teriyaki Bowls, Veggies, Miso Soup, Wontons, Potato Salad… and let’s not forget the Bacon Avocado Burgers and the best Crinkle Cut French Fries this side of your childhood. Fuji Burgers runs the spectrum from healthy choices to guilty pleasures.

I really wanted a chicken teriyaki sandwich, but I splurged on the number 8 because it comes with avocado. You can choose your bread, and the cashier recommended the Armenian Bread. I recommend that too! My sandwich was white-meat chicken chunks (not a whole breast or patty) with mayo, avocado, and plenty of teriyaki sauce between two slices of pillowy butter bread. The avocado really made this sandwich special. You can add avocado to just about anything for 60 cents more.

The #8 - Teriyaki Chicken Sandwich with Avocado

Dear Ben went with the Bacon Burger without cheese. It’s a typical thin patty that you get at dives similar to this one, but it was fine because there was plenty of perfectly cooked bacon on top. While it was a good burger, the chicken sandwich was better. Dear Ben thinks he’ll get a teriyaki bowl next time. We saw several people with these, and it looked pretty delicious.

Bacon Burger

We also couldn’t leave without trying one of their tacos. They’re not you’re your typical taco, but you can put on taco sauce for more of a Mexican flair. Dear Ben said the teriyaki beef taco was the best thing he had there. Thinly sliced beef with teriyaki sauce, lettuce, and tomato around a soft corn tortilla. I was pleasantly surprised that it wasn’t a flour tortilla, and even more impressed at the flavor of the bread. It was terrific, and next time I’ll splurge on avocado.

Beef Teriyaki Taco

The beef wontons were pretty delicious. They’re filled with the same teriyaki beef used in the taco. It’s hard to go wrong with a fried wonton, and these were tasty.

Beef Wontons

The potato salad was my least favorite. I couldn’t actually find the egg in it, but it tasted too eggy for me. It was just odd, and I couldn’t eat more than two bites.

Side of Potato Salad

Finally, my favorite item on the menu: the crinkle cut French fries. I would go just for this. Extra crispy outside and velvety soft inside. We got a small, and while I was full at the end, next time I’m getting a large. I don’t care how many extra minutes on the treadmill, the fries were fabulous.

Crinkle Cut Fries

What a great lunch! Fuji’s Famous Burgers is a friendly joint that has something for anyone. Even Mama would find something she liked, and I can’t wait to start bringing people here. Not only is it delicious, but reasonably priced. We got all of that for $20.01, including a drink. You’ve just got to check this place out!

Fuji’s Famous Burger

15885 Gothard St

Huntington Beach, CA 92647

(714) 891-6066

Zimzala - Huntington Beach

2009-09-05T17:29:00.001-07:00

Go to Zimzala! It’s on the backside of Huntington Beach’s new beachfront hotel, The Shorebreak, and it’s definitely worth checking out. They’ve got a lot of great food choices, and the service is top notch.

We arrived just as Zimzala was opening, around 6:00pm. This gave us a few minutes to check out the scene. The bar area was full of beach go-ers enjoying some fútbol on the flat screen. The furniture is modern yet chic, although I did almost fall off of the tiny white bar seat. The music is an eclectic beat that might become annoying if it were any louder. The vibe is very cool; they definitely created a unique ambiance that can take you away from the usual scene in downtown Huntington Beach.

We were seated on the back end of the restaurant near the window. Our two-top table was longer than most, so all the more room for food. But first, I started with the “Impeared” martini. It’s a pear martini (get it?) with Grey Goose vodka, fresh peach nectar, muddled pear and sage leaf. So different and light. I think I like a pear martini! Dear Ben had a beer.

"Impeared" Martini

Amuse bouche: A lovely shrimp and lobster ceviche in a lemony brine. It was a delightful palate cleanser.

We started with the Zimzala Mezze Plate. It was the only item on the menu with a box around it, and we can take a hint. This multi-tiered “plate” contains a lot of food! This is a meal in itself with homemade thick hummus topped with fried chickpeas, pita triangles, cool tzatziki sauce, panzanella salad with red and green tomatoes and a caper kick, couscous with grapes, marinated Mediterranean vegetables, and a cheese filled Moroccan cigar. The Moroccan cigar was my favorite, filo dough wrapped around melty feta cheese. There’s just one, and sharing can prove difficult.

Zimzala Mezze Appetizer Plate

Black Truffle Risotto

And you can’t live without the black truffle risotto appetizer. Creamy mascarpone cheese with the tang of Parmesan and the rustic flavor of seasonal mushrooms and black truffle is the perfect way to enjoy a well-prepared risotto. Yes, the chef here at Zimzala has the technique mastered beautifully. This is definitely right up there with the best risotto I’ve ever had.

Flatbread Special of the Evening

It’s hard to follow that risotto, and perhaps that’s why the flatbread pizza might have been my least favorite flatbread pizza. We got the special: shrimp, prosciutto, cherry tomatoes, and a romesco sauce, topped with freshly dressed arugula. Sounds delicious, but tasted kind of sour. I can’t put my finger on exactly what didn’t work, but the flavors just didn’t jive together. We liked the crust; cornmeal on the bottom makes me smile, but we only ate one slice each. Why waste the calories or the room in our tummies?

Moroccan Chicken Tagine

There were nine main course selections, but the Moroccan Chicken Tagine seemed like a must-have. It’s prepared with preserved lemon and olives served over a golden couscous. This is skin-on chicken on the bone. I know, I know…the bone provides wonderful flavor, but I’m just not a chicken on the bone kind of girl. Maybe I was already too full to enjoy this creation because I just picked around the plate. Dear Ben thought it was fantastic, and you might love it too. I would get something different the next time though.

Herb-Roasted Lamb Roulade

Dear Ben decided on the Herb-Roasted Lamb Roulade, and he loved it! I haven’t heard that kind of rave reviews about lamb in a long time. “This is just like Grandma’s!” he said. The flavors must have brought back some great memories. I didn’t have those same memories, and to be honest, I had a hard time swallowing the bite I tried. I think I got a little too much fat on my fork. The dinner was served with a pearl couscous and little vegetable balls. That was just okay too.

Side of Fried Potatoes

I was feeling some carb-love, so we got a side of the fried potatoes. They are actually baby Yukons roughly cut in varying sizes, some almost whole and some small enough to really get a crispy crunch. The pecorino ribbons made this side dish special.

Chocolate Ganache

As if we weren’t full enough, I really needed something to bring back that lovin’ feeling. The chocolate ganache seemed to be the ticket. Big salt crystals sprinkled on top a generous scoop of creamy decadent chocolate then drizzled with just the right amount of olive oil. The chocolate reminded me of Mama’s homemade chocolate pie filling. You can eat this with a spoon, but grilled olive oil bread slices accompany the dessert. I ate one bread slice lathered appropriately with the chocolate, and that’s about all I could manage.

Overall, I’d say YES to Zimzala. The service is wonderful, and the menu evolves with the season to reflect what’s fresh. With the exceptions of a few kinks, our night was a success. Huntington Beach has a great new upscale spot in the downtown area. I just hope it sticks around without compromising quality. Plus, I dare you to find a better risotto. But if you do, please let me know so I can check it out!

Zimzala

500 Pacific Coast Highway

Huntington Beach, CA 92626

(714) 960-5050

restaurantzimzala.com

Paseo - Fremont, Seattle

2009-08-15T12:09:00.001-07:00

The food at Paseo was pretty good, but it definitely doesn't deserve to be one of Seattle's top rated restaurants. Sure, the line is long. Being sought after seems appealing. Sure, the prices are fair. Our total was just under 30 bucks. But, the flavor is not extraordinary, and there were entirely too many bay leaves in the food.

The Cuban Roast is Paseo's most popular item on the menu. It's a slow-roasted, marinated pork shoulder on a toasted baguette. The sandwich comes with pickled jalapeno slices, carmelized onions, a whole Romaine lettuce leaf, and lots of aioli. The pork was very tender, but the flavor wasn't terribly exciting. Dear Ben thought it was cooked perfectly - he liked it more than I did. I did like the sandwich just fine, but it was hard to eat. The abundance of aioli caused the pork to slip-slide off the bread. I ended up eating my half with a fork. You're going to need several napkins if you order this sandwich.

The Cuban Roast Sandwich

We ordered a side of the carmelized onions - the same ones served on many of their sandwiches. I wanted an extra side to taste because apparently they are so well loved that there's even a carmelized onion sandwich! I love onions, and these were tasty, but I'm not sure it will be necessary for me to order a side of these in the future.

Side of Carmelized Onions

Dear Ben loves Cuban sandwiches, and the "Midnight Cuban Press" sounded right up his alley. Here's Paseo's description: "Cuban pork roast nestled a top sweet banana pepper slices, draped with sheer slices of smoked ham and sweet cheese melted between a hot press." You gotta admit that sounds pretty good. There was nothing wrong with the sandwich, but I only had a few bites before moving on to other items in hopes of something better. I was really hoping that the sandwich would be pressed thinner. I think I would have liked it better that way. The Cuban Roast was better.

Midnight Cuban Press

In addition to the sandwiches, I wanted to try the prawns in rojo sauce. You get to choose your spice level, one through five stars. We chose a three since we were unfamiliar with their spiciness. It was a good level of spiciness - I might have been able to go hotter. The rojo sauce was great - I love sauce over rice. Unfortunately, the prawns were overcooked and chewy. No, thank you. That is not for me. Nice sized portion though.

Not sure where my picture went? I'll look for it, and post soon!

We also ordered the salsa and chips. These are purchased separately and very inexpensive. The salsa was pretty close, if not exactly, like the rojo sauce. I do really like the Caribbean flair, but think the bay leaves should be removed before serving. Some of the pieces were small, and I didn't like getting it in my mouth. Go ahead and order a few sides of this salsa. You can pour it all over your food. It's tasty and unique.

Salsa & Chips

Finally, we tried the black beans. You can order by the cup or pint. Grab a spoon, it's more like a soup. The bay leaves are much bigger in this dish, therefore easier to remove, but I still think they should be taken out for me. Black beans are kind of a no-brainer, but good nonetheless. Good choice for vegetarians though!

Pint of Black Beans

I'll probably end up going back. I'm going to order either the Cuban Roast Plato - it comes with salad, rice, beans, and corn on the cob - with a side of 3-star salsa. Or... I might go out on a limb and try the West Caribbean Bowl. It's their signature rice and beans "blessed" with cheddar cheese, sour cream, salsa, and tortilla chips. Sounds like nachos, and nachos are definitely a weakness. I'll let you know if I am more impressed with Round Two. As for this Round at Paseo, well, it doesn't live up the hype.

Paseo
4225 Fremont Ave N
Seattle, WA 98103-7221
206-545-7440
www.paseoseattle.com

Delancey - Seattle

2009-08-14T23:23:00.000-07:00

Oh dear, Delancey. I love your concept. Simplicity. Authentic Brick oven. Husband and wife team. You have the ingredients for success, and I wish you lots of it.

Dear Ben and I set out for a quiet dinner, but ended up running into some friends. Making a party of two into a party of six dramatically increased our wait time, especially in such a small space. I think we waited for two hours! Was it worth the wait, you ask? Probably not tonight. It has a lot of potential though. Delancey opened just two days prior to our visit, and while they are still working out some kinks, the pizza is good. The best part is the combination of the dough recipe and that brick oven!

Fresh boxes of tomatoes in the entrance

The outside & the inside

Brandon working the brick oven

The menu is basic. There are only two salads available. Dear Ben and I split the "Billy's Tomato" to start. It was a summertime plate of thick tomato slices, sweet white corn kernels, torn basil, and a light shallot vinaigrette. I enjoyed the salad, particularly since tomatoes are currently at their peak.

The "Billy's Arugula" is your other option. This small arugula salad includes thinly sliced radishes, Grana, and Champagne vinaigrette. Friend Philly got this, and he seemed to enjoy it. The salad doesn't stand out as truly special though. What is grana? It's simply an Italian hard, mature cheese -- very similar to Parmigiano-Reggiano.

The Delancey Salads

The pizzas started coming out in waves. The first pizza was the most interesting, Zucchini Anchovy. The olive oil based pizza was topped with shaved zucchini, strips of anchovy, fresh mozzarella cheese, and seasoned with oregano. We offered a slice to the other folks at our table. Friend Katy said it tasted "fishy." You could taste a hint on anchovy, but it wasn't overpowering - just enough. While this pizza was good, I didn't fall in love with it.

Zucchini Anchovy

The other pizza Dear Ben and I ordered was the Arugula. It was reminiscent of pizza we had recently in Munich. Basically, this is a warm cheese pizza topped with a fresh arugula salad. I guess I was expecting to be taken back to a European pizzeria, but sadly I was not. Again, it was good, I just didn't love it.

Arugula Pizza

Friend Gus picked the Crimini pizza. Another olive oil based pie with shave crimini mushrooms, fresh mozzarella cheese, and seasoned with thyme. He liked it, and said he wouldn't change a thing. Gosh, Gus, you're easy to please. I would have preferred a thicker mushroom. The shaved crimini only gives me a hint of that earthy goodness.

Crimini Pizza

Friends Lauren and Katy ordered the Brooklyn pizza, and Friend Philly ordered the Margherita. We're pretty sure that these pizzas got switched when delivered to the table; the differences are very subtle. Perhaps it was meant to be that East-Coast-Friend Philly got the Brooklyn. The Margherita was simply topped with tomato sauce, fresh mozzarella, and basil. The Brooklyn adds only aged mozzarella and Grana. You can see, the pizzas look almost identical. I think Delancey should pick which one of these pizzas they like the best, then only include one of them on the menu.

Can you tell which is which?

For dessert, we had three choices: Bittersweet chocolate chip cookie with grey salt, Organic raspberry yogurt popsicle, or chilled peaches in wine. Unfortunately, they were out of the peaches. Friend Katy ordered the cookie. Sounds like something I'd love, doesn't it? I do love salty chocolate, but this cookie just didn't float my boat. The appearance is just hum-drum, huh?

Bittersweet Chocolate Chip Cookie

Our meal was overall good, but it wasn't one of my favorites. I think a lot of it can be chalked up to this being the first Friday night of business. However, I'd like to see some stand-out menu choices available. Perhaps a little more variety in toppings. There are some interesting choices currently available, and the crust is really delicious. But I want more flavor - something that will send me over the edge with excitement. What about inventing a pizza based on a bacon wrapped, blue cheese stuffed date. Maybe with a little drizzle of balsamic reduction? Somebody needs to make that.

Delancey
415 NW 70th ST
Seattle, WA 98117
206-838-1960
delanceyseattle.com/

Ocho - Ballard, Seattle

2009-08-13T12:08:00.001-07:00

I almost want to keep Ocho to myself, but the secret is bound to get out. So, you might as well hear it from me. On the corner of 24th and NW Market in Seattle’s Ballard Neighborhood, Ocho is serving up fabulous Spanish tapas, inventive cocktails, and a laid back atmosphere that makes you feel like you’re hanging out at your best friend’s house.

Ocho has a genuine spirit about it. They don’t try too hard – no neon signs or gimmicks – but when you walk through the doors the place immediately draws you in. Owner Zach notices every single person who enters. He’s an easy-going, laid-back, and seemingly stress-free guy who knows how to put together a menu and shake up a cocktail.

The first cocktail he shook up for me was the “El Picador.” It’s vodka, maraschino liqueur, and cucumber. As if the clean cucumber flavor wasn’t enough, this drink is garnished with a fresh rosemary skewered beet. The beet offers a contrast in color, and it begins to add a drift of pink “smoke” to the drink the longer it sits. This is a great way to start the evening.

The Setas de Jerez was first: Mushrooms sautéed in sherry, garlic, and herbs, then piled high on piece of toast. For such a small plate, there are certainly a lot of complex flavors and textures going on. The fresh herbs on top were the perfect the complement.

Setas de Jerez

The Pa’amb Tomaquet, Catalan Tomato Toast, was a plate similar to the Setas de Jerez. The tomato is a spread-like consistency and tastes exactly how you hope it will. It’s topped with a bit of white cheese. It was a tasty treat, but if you’re going to pick between this or the Setas de Jerez, go for the mushrooms.

Pa’amb Tomaquet

I was impressed with the Jamon Serrano plate. The cured Serrano ham is swirled around in a neat presentation with two slices of toast and fanned apple slices. The best part—the apples are topped with a sprinkle of salt and a drizzle of olive oil. I might start eating my apples like this at home! Dear Ben had a great idea, and we wrapped a piece of ham around an apple slice. You could make a little sandwich with the bread slices, but I didn’t waste room in my stomach on the bread.

Jamon Serrano

The Patatas Bravas is something that will please almost anyone. Potato chunks rubbed in pimentón, an essential Spanish spice similar to Paprika, and fried to perfection. The potatoes are served with two sauces, a spicy Brava Sauce and a cool Artichoke Aioli. I suggest you alternate between two sauces; they provide a nice balance. The portion is big, and we saw a lot of potatoes pop out of the kitchen.

Patatas Bravas

The Croquetas Burrachas were so yummy! It’s a classy take on fried cheese. Little balls of drunken goat cheese breaded, fried, and served with a red pepper sauce. The goat cheese is genius – it keeps it creamy texture even if it gets a bit cool before you eat. Don’t you hate it when the mozzarella gets cold and firm after awhile? Take your time with these little bites, there’s no need to rush.

Croquetas Burrachas

Right about now, I need another cocktail. I let Owner Zach pick for me, and he chose the “Dark and Stormy.” This is one of those drinks that you’ll want to try to recreate at home to impress your friends. It’s Gosling’s Dark Rum, Aperol, fresh ginger, and ginger beer. Aperol is a relative of CAMPARI, and I tasted it for the first time in Austria this spring – love it. The orange flavor of the Aperol with the ginger is kind of amazing. It’s definitely got a zip to it!

Dark and Stormy

Dear Ben picked the La Carolina, blue cheese stuffed dates wrapped in pancetta with a balsamic reduction. At first glance, I was a little shocked at how itty-bitty the portion was, but just one bite and I was over it. I loved the texture that the skin of the date provided in contrast with the creamy blue cheese and the crispy pancetta. The pancetta flavor ruled this bite.

La Carolina

The one bite wonder was next, Bandera de Boquerón. It’s a skewer of Spanish anchovy, roasted red pepper, and a fried artichoke half. You can see the skin of the fish, so it might make some nervous. If you can get past seeing that, you’ll find that this a one spectacular bite. This reminded us of a quote from Seinfeld, "They are real [anchovies] and they're spectacular!" The warm artichoke really takes over, and it causes and interesting taste sensation in combination with the cool anchovy and red pepper. Owner Zach says that he created this dish to help others get over their fear of the anchovy. It’s a must-try!

Bandera de Boquerón

The Pimientos de Padrón is a large plate of Spanish peppers seared in a bit of olive oil and sprinkled with Flor de Sal. The green peppers are about the size of your thumb. Some were mildly spicy and some were even sweet. Since they aren’t fried, there’s no need to feel guilty. Eat the whole plate, if you want. There’s sure to be some kind of vitamins in there.

Pimientos de Padrón

Chorizo seemed like something I had to get, being at a Spanish tapas bar and all. The cast iron baking dish included three small chorizo links, rustic tomato sauce, and a baked egg. The chorizo was not too spicy and not too fatty, and it had a soft texture. The baked egg was a little too done for me, but Dear Ben ate it up. He put a little bit of everything on a slice of toast and really seemed to love that flavor combination.

Chorizo

Owner Zach says that their Flank Steak plate is a favorite of some of their patrons. I was going to skip it, but with that kind of endorsement, I had to go for it. It a Spanish interpretation spiced with pimentón (See Patatas above). The small pieces were artistically stacked over an olive-pepper mojo with almonds and a bit of orange zest. It was fork tender and had a good flavor, but I’m not doing flips over it. I think it’s because the other dishes were more interesting.

Flank Steak

With all of that good protein, we felt like it was a good idea to slip in a vegetable. The Brócoli was quite good. The kitchen throws in a little escarole, garlic, and pinenuts to make this plate complete. There are even a few red pepper flakes for extra flavor. Dear Ben said this was one of his favorite dishes of the night.

Brócoli

Save the best for last, the scallops were my favorite of the night. The two half-dollar size scallops were well prepared and seared with a coating of black pepper. The plate included bacon pieces, heirloom tomatoes, arugula, and lemon. I loved that this plate had the classic flavors of a BLT and also managed to keep the taste of a bacon wrapped scallop. It was really so delicious.

Scallops

I always need a little something sweet, and their dessert is a Pan con Chocolate. It's a warm spicy chocolate spread on a piece of toast and topped with crushed almonds and a touch of truffle oil. Spicy chocolate is a delight, similar to the salty chocolate than I'm currently obsessed with. That with a glass of Madiera was a wonderful way to end a wonderful evening.

Pan con Chocolate

Ocho, you make me want to quit blogging and just hang out at your place. The relaxed vibe, the exciting flavors, and the sincere hospitality create a package that you don’t find very often. It’s definitely one of my new favorite spots in Seattle!

Ocho
2325 NW Market St (at N 24th Ave)

Seattle, WA 98107
206-784-0699
www.ochoballard.com

The Santa Fe Café - Seattle

2009-08-09T18:10:00.003-07:00

I don’t know why I was expecting to see something more along the lines of a typical Mexican restaurant, but I have to say that I was “enchanted” with the unique and authentic New Mexican preparations that the Santa Fe Café offers. Friend Sherryl, a native to New Mexico, would be proud.

There are seven appetizers to choose from. This does not include chips and salsa, which isn’t complimentary. I love cheese dip, so choosing the Chili con Queso was an easy choice for me. Chili con Queso is a traditional New Mexican-style warm cheese dip spiced with green chilies, tomato, and green onion. It was served with red salsa, and we were warned of its spiciness. While it was indeed hot, it lacked flavor. I wonder if anyone in the kitchen tasted it before serving? The chips come straight from the Santitas bag – I could see in the kitchen from my seat. I prefer warm, homemade chips, especially from a restaurant that boasts that their “flour tortillas are made fresh, here, daily.” Nevertheless, it was just a method to get the queso in mouth. It reminded me of an upscale version of Momma’s ROTEL Cheese Dip (recipe available upon request).

Chili con Queso

If you are a regular reader of “Notes from the Napkin,” you can probably guess what I ordered. Enchiladas. These, my friends, are not what you might be imagining. The Santa Fe Café stacks blue corn tortillas with Colby Cheddar Cheese and onion. It is served with either a red or green chili sauce. They even have an option for those, like me, that want to taste both sauces, “Christmas-style.” The red sauce was much better though, and that’s the only one I’ll get in the future. The green sauce has chunks of tomatillos and tomatoes, and I don’t want that in my enchilada.

The meal is served with whole pinto beans, posole, and a flour tortilla. Posole is a hominy stew flavored with garlic, lime, and a bit of red chili. If you haven’t ever had hominy, go get you a can. It’s in the canned vegetable aisle. It’s similar to corn and shaped like a corn nut.

Enchilada Plate - "Christmas Style"

Dear Ben ordered the Red Chili and Pork Tamales. You get three tamales in addition to pinto beans and a decent sized green salad. Dear Ben is a good sharer and let me have one of the three tamales. They were spicy and tasty, but I got a large hunk of fat in a few of my bites. Can you imagine the surprise when I felt that glob of fat in my mouth? My face wrinkles up just thinking about it! I tell you this just so you’ll be on the lookout for these fatty nuisances, not to steer you away from them.

I also think that The Santa Fe Café should serve the beans in a separate bowl. The beans and tamales were crammed into the same dish. I’d rather have more room for the tamales and get a smaller salad instead. Speaking of the salad, the greens were beautiful, but the dressing did not please my palate – too sour. I want to see how the Green Chili and Cheese Tamales compare.

Red Chili and Pork Tamales

MIL Janice ordered the Santa Fe Crepes. Blue corn crepes wrapped around a creamy mixture of chicken, mushrooms, thinly sliced almonds, and mild green chilies in a white Spanish sherry sauce. This dish was very mild compared to the other two dishes. The flavors came together perfectly, and you could really taste the sherry. My only complaint is there were too many sliced almonds. I enjoyed the nutty quality it brought to the dish, but I didn’t like so much crunch. I guess some people do though.

Santa Fe Crepes

We ate so much that dessert was out of the question. MIL Janice and FIL Dave were already appalled at how much Dear Ben and I eat. Hey, a girl’s gotta get her kicks somehow, right? Despite a few little bumps, I liked The Santa Fe Café. Since 1981, it’s a “Seattle Institution.”

The Santa Fe Café
910 Phinney Ave N

Seattle, WA 98103

206-783-9755
www.santafecafeseattle.com

Mike's Chili Parlor - Ballard, Seattle

2009-08-08T23:07:00.000-07:00

What better way to combat a gray day than with a bowl of good ole greasy chili. That’s exactly what you’ll get at Mike’s Chili Parlor in Ballard. It’s a very straight-forward menu: Cup of chili, bowl of chili, or “big ass” bowl of chili. Do I even need to tell you why they call it the “Big Ass” bowl of chili? There are other things on the menu, but most of them would be, could be, and perhaps even should be topped with chili.

I ordered a bowl of chili with cheese and onions. The cheese is an extra fifty cents, and the onions an extra 25 cents. The cheese is finely shredded so it melts easier, and the onions are minced so you get the onion flavor without having to bite into an onion. The chili is meaty and has a fair amount of red chili beans incorporated. I’m not much of a bean-girl, and I absolutely would not have eaten it with kidney beans. Nevertheless, the chili was mildly spicy and not particularly thick. I prefer a thicker chili – and without beans – but it had good flavor. MIL Janice also got the bowl of chili with cheese and onion too. She seemed to really love everything about the chili.

I ordered some fries to dip into the bowl of chili. I was able to get the brothy part of the chili on a fry, but the meat didn’t really stick to the fries when dipped. Some folks behind us ordered the chili fries plate, and boy-oh-boy, it was a big plate of fries with the works. That’s the way to do it.

Bowl of Chili with a Basket of Fries

FIL Dave ordered the chili pasta. It’s not like chili mac, though I wish it were. It’s spaghetti noodles topped with just chili meat, no beans. He also ordered cheese on top. He mentioned that he wished the noodles had more of a chili sauce on it. It did look a little bit plain.

Small Chili Pasta

Dear Ben was the big winner tonight though. He ordered the chili burger. It was a fat burger topped with chili with beans. He added cheese and jalapenos. The best part was the way the juice from the chili soaked into the bun. Um, yeah. Talk about make-you-feel-warm-and-happy. It’s a knife and fork kind of burger. That’s what I’ll get if I go back to Mike’s!

Chili Burger

When you think of a chili parlor, Mike’s is the kind of place you’ll probably think of. It’s been in the same spot with the same good tradition for 62 years. Don’t forget to ask for your free side of “abuse” with your $2 Miller High Life, and bring cash - that's all they take.

Mike’s Chili Parlor
1447 NW Ballard Way

Seattle, WA 98107

206-782-2808
www.mikeschiliparlor.com

Molly Moon's Homemade Ice Cream - Seattle

2009-08-08T16:02:00.001-07:00

Salty Caramel? Honey Lavendar? Balsamic Strawberry? Those are just a few of the interesting ice cream flavors you can get at Molly Moon’s Homemade Ice Cream in Wallingford. If that sounds a little far out for you, don’t worry, they have classic flavors like Chocolate and Vanilla Bean too. You can ask for a taste if you’re unsure, but beware, that might make your decision even harder.

Look at that Boston Terrier in the logo!

I got one scoop of Salty Caramel and one scoop of Vivace Coffee. When I say scoop, I mean, SCOOP. They are so very generous with their servings. The coffee ice cream wasn't too strong, but you can see the tiny coffee grounds whipped through out. MIL Janice and I agreed that the Salty Caramel was the best flavor of the day. Sweet and salty, almost like a Payday candy bar, but without the caramel getting stuck in your teeth. So. Good.

Salty Carmel and Vivace Coffee Ice Cream

Dear Ben got a scoop of Balsamic Strawberry and a scoop of Chocolate. Molly Moon’s makes waffle cones fresh to order, so Dear Ben went that route. Chocolate on the bottom, Balsamic Strawberry on the top. You could actually see the balsamic on the Balsamic Strawberry. We decided that the balsamic makes the strawberry extra strawberry-y. The Chocolate flavor even stood out, such an intense chocolate flavor. It tasted delicious with the waffle cone crunch.

Chocolate & Balsamic Strawberry in a Waffle Cone

MIL Janice and FIL Dave split a two scoop bowl of Maple Walnut and Red Currant. I didn’t taste the Maple Walnut, but I assume it has a hint of Maple Syrup with walnut pieces. The Red Currant was very sweet. It’s a good compliment to the nutty flavor of the Maple Walnut.

Maple Walnut & Red Currant

There’s good news and bad news about Molly Moon’s. The bad news: Waiting in line. The good news: it’s worth it. Creamy, luscious ice cream is always worth it – calories and all. My glass is definitely half full! I can’t decide what I’ll get next time, Birthday Cake Ice Cream with Sprinkles or Honey Lavender with Cajeta (a Spanish sweet caramel syrup). It will be hard to get anything other than the Salty Caramel though. What’s your favorite way to eat Molly Moon’s?

Molly Moon’s Homemade Ice Cream
1622 1/2 N 45th St
Seattle, WA 98103
206-547-5105
www.mollymoonicecream.com