Results tagged “dishin”

We've reported about lots of amazing plates in Dishin', many coming from the monthly "Dish-Off" in Sound magazine. The Dish-Off concept continues, as two restaurants interpret a given song as food, but the venue has changed, with Sound magazine now merged with City Arts. And with that merger, chefs now prepare just one plate each instead of multi-course meals.

Dishin' has been reporting on Sound (now merged with City Arts) magazine's "Dish-Off" all year long. Two of the top "Dish-Off" chefs of the year are teaming up for a dinner that will showcase the best of Spain and France.

Dishin' is typically about a single dish, but this week we give you a heads-up about an upcoming confluence of dishes.

When we were growing up, television told us that "Wednesday is Prince spaghetti day." No Prince spaghetti in sight for us this past Wednesday, but plenty of Italian food. Seven plates (plus salumi, olives, dessert, and the oh-so-wonderful lardo lollipops) at the back room of Salumi for lunch, followed by seven fabulous courses at Serafina - as well as a sneak peek at Cicchetti, the new Venetian-inspired bar that will serve small plates.

Proving that there's a hamburger (and a pizza, and a Chinese dumpling) and related experience to suit everyone's taste, the recent writeup of Lunchbox Laboratory reminded this Seattlest of a less-satisfactory visit to Scott Simpson's place earlier this same year.

This week marked the first Battle in Seattle, featuring Chef David Hahne of host restaurant Enotria against Chef Takashi Ogasawara of Rain Modern Infusion Cuisine. In this crudo versus sashimi competition, the secret ingredient was salmon, and both chefs plated up three courses for a panel of judges (this Seattlest among them) and a rather raucous, sold-out crowd.

Phillies fans may be celebrating the return of Pedro Martinez, but we're celebrating the rise of Pedro Ximénez. Also known as PX, Pedro Ximénez is the name of a Spanish white grape, as well as an intensely sweet and dark dessert sherry.

Over in Bellevue, just a bit off the beaten path (really, just a bit) is a wine bar that's serving up some excellent sips and dishes in a contemporary, European atmosphere. Grand Cru Wine Shop & Bar anchors the Ten20 Tower (a luxury apartment complex), and is well worth seeking out.

Portland, how did this food-lover overlook you for ten years? We took the train down, which was a pleasant, relaxing experience--except that the last couple of miles or so took about about 20 minutes due to work on the tracks. No big deal, except that instead of arriving at 1:50 p.m. as planned (perhaps even earlier), we were late and unable to get to Park Kitchen ahead of its 2 o'clock closing time, even though it's mere minutes from the station. Instead, we rolled the luggage through Chinatown to Ping, where we picked out a few Asian eats for late lunch. And then rolled our way to our first hotel. We were told it's too far to walk, but walking was good exercise after being on the train, allowing us to get our bearings and enabling us to ogle some food carts with jealousy.

Question: What's better than a taco truck? Answer: A Korean/Hawaiian taco truck. Exactly one month ago, we gave you the scoop on Marination Mobile, just as it was about to open. Today, we're back to tell you that Marination Mobile is simply marvelous.

Taco truck! El Camion is conveniently parked in front of the Home Depot on Aurora Ave, and we knew that a couple of cheap tacos could tide us over. And when we order two tacos, you should know by now that likely means one tongue and one tripe. (Unless we go for crazy for cabeza—the beef cheeks.) Quick wait at the window, place the order, sit at one of the umbrella-ed tables, pick up upon being called, add salsas (they have a good variety) and some radishes and jalapenos to the plate, and then back to the table to squeeze some lime and enjoy the al fresco dining. Close your eyes, and you’re in Mexico.

Dishin' disappeared for a week because we were on a feeding frenzy down south. In just a few days, we hit Ping, Bluehour, Biwa, Ken's Artisan Bakery, Ten 01, Departure, Andina, Broder, Nostrana, Sahagun, Pix, Pok Pok, the amazing Saturday Farmers Market (Pine Street Biscuits, Two Tarts, Tastebud, and more), Tanuki, Beast, Voodoo Doughnut, and Kenny & Zuke's. Oh - and a few other snacky places. All this to say that we're ready for some Seattle comfort food, which might mean a bowl of wontons and/or sui kau at Canton Noodle House.

Dahlia Lounge pays homage to authenticity, turning congee into comfort food that somehow feels right at home next to that monkey bread and eggs Benedict.

Build it, and they will come. That's the advice we'd like to give to The Signature, the new Vietnamese restaurant that replaced Moxie in Lower Queen Anne.

We've been from Spiga to Spinasse, Bizzarro to Barolo. Good Italian eats all. But we found our favorite bowl of pasta at Cantinetta. We didn't choose it ourselves. Chef Brian Cartenuto was sending out samplings from the menu, per our request. That's the perfect way to go when you're commitment-phobic, and allows you to discover dishes you'd never considered eating before.

We should have seen it coming. The folks at Fresh Bistro, the new West Seattle restaurant from Herban Feast, throw fresh into all that they prepare.

Last month, we told you about the Rocky Mountain oyster sorbet we ate as part of Sound magazine's monthly Dish-Off. This month, Sound's song title was The Rutles' "Cheese and Onions," and while we knew cheese would be a natural fit for dessert, one of the participating restaurants got props for sneaking some onions in as well.

There's a reason a restaurant sticks around for 105 years.

We've already declared Seattle a Chocolopolis. To that, we add that Seattle is also a Baconopolis. Especially tonight, when Tom Douglas hosts what he's calling "bacon's biggest social event ever."

Chef Joseba Jiménez de Jiménez delivers dessert: Rocky Mountain oyster sorbet with chocolate sorbet, lemon foam, and sweet skin from pig feet. Then he steps back and waits for a reaction.

Lots of talk about Rancho Bravo combined with a tough time with our taxes (and a need to stretch the budget), necessitating a visit. We'd been to the Wallingford truck, but who can resist the "real restaurant" feel of the old KFC building on Capitol Hill?

Last week, Dishin' delivered the scoop on fried shrimp heads from our favorite sushi restaurant in Seattle.

It's been a couple of years since we last sang the praises of Kisaku. We're back to tell you we continue to go back, as Kisaku continues to be our favorite sushi restaurant in Seattle. Our most recent visit was the birthday dinner that preceded the deluge of desserts at Canlis, and the food was as good as always.

Starting to slump in our chairs in the bar area at Canlis, we'd already been through three terrific desserts when Mark Canlis strolled by and said, "I've got one more for you to sample...I think you'll like it."

Recall that we've been up and down Queen Anne in search of a good burger. A snowstorm apparently extinguished Flame the night we originally wanted to go, so we wandered into Hilltop Ale House that night, and Dick's the following day. Another time, we gave Peso's a try. Still not satisfied, Seattlest finally made it back to Flame.

Capitol Hill's Olivar is already doing bustling business and getting great reviews, and now Chef Philippe Thomelin is adding brunch service Saturdays and Sundays.

Twas a good night at Thoa's Restaurant & Lounge. (Thoa's is pronounced almost like "twas" and is named for the restaurant owner, Thoa Nguyen.)

Sit at Barrio's kitchen counter, and while you may eat lots of great food (we did, with tacos, chilaquiles, and braised short ribs among the highlights), you'll likely be craving one final dish: churros.

     

This was a big deal. We usually go out for so-called "exotic" food like bugs, tripe, and chicken liver mousse popsicles (dipped in dark chocolate), but for a belated birthday dinner, we wanted to check out the fuss about Cascina Spinasse.

It's Friday. It's damp. It's dreary.