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Harvest Vine – Seattle, WA

April 18, 2012
Seattle, Spanish
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Harvest Vine – Seattle, WA

Harvest Vine has long been a favorite of mine in Seattle – but under specific conditions.  If I can’t sit on the top floor of the restaurant, I’d rather just go back another time.  I know that might sound picky of me but if you’ve been there before then I think you can understand where I’m coming from.  The bottom section of the restaurant doesn’t have nearly the same appeal that the top section does.  The best seat in the house (in my opinion) is at the bar where you’ve got a front row seat to all the action.  It’s like watching a symphony right in front of your eyes but rather than instruments being played the chefs sing and whistle while plating gorgeous dishes from the smallest and cutest little sauté pans that you’ve ever seen.

During the summer on warm nights the garage door walls are rolled up and you’re able to fully enjoy a beautiful Seattle summer night.  It’s a great spot year round and should definitely be on the top of your list if you haven’t already been there.

If you’re a beet fan definitely get the beets to start.  You’ll want to sop up all the yummy olive oil and vinegar with bread once the beets are gone.  If mushrooms are on the menu get those for sure!  You really can’t go wrong here.  I’m always amazed at the wonderful creations the make and each time I go back there’s a new menu.

Plato de Boquerones – vinegar cured anchovies with anchovy stuffed olives & piparra peppers

Remolachas – red & golden beets, olive oil, sherry vinegar & garlic

Coliflor – roasted cauliflower with onion confit & olive oil

Coles de Bruseles – brussels sprouts with béchamel, tomato frito & bread crumbs

Vieriras – seared scallops with fingerling potatoes & scallop reduction

Pulpo – grilled octopus with garbanzo bean puree

Bacalao Ahumado – smoked, salt-cod with grilled spring onions & hazelnut romesco

Flan de Almendras – spanish style toasted almond custard

Tarta de Queso de Cabra – creamy goat milk cheese cake with honey poached rhubarb & strawberries

Sitka & Spruce : Monday Taco Night – Seattle, WA

April 6, 2012
Mexican, Northwest, Seattle
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Sitka & Spruce : Monday Taco Night – Seattle, WA

I’m embarrassed that it’s taken me this long to go to Sitka & Spruce let alone the Melrose Market, but I finally did and I can’t wait to go back.  What an incredible space!  I had no idea Monday nights at Sitka & Spruce are taco night but it sounded great and oh was it:)  On Monday nights, one of the S & S employees, Alvaro Candela-Najera, takes over the kitchen and makes the most amazing traditional Mexican food inspired by his hometown and travels through Mexico.

We started with the Avocado with Totopos – smashed in a mortar with serranos, onion, lime and cilantro.  The chips are made fresh in house and couldn’t have been more tasty.  It’s also served with four healthy servings of fresh Mexican cheese…holy cow…I could eat a lot of that and it was the perfect compliment to the guacamole.  For my entrée I chose the Suadero Tacos – 3 corn tortillas filled with long-cooked milk-braised beef brisket.  Whoa…those were good!  Topped with some pickled radishes, cilantro and onions, these tacos were perfect in everyday and I would definitely order them again.

Now I’m dying to go back for brunch, lunch and dinner!  Do yourself a favor and go to Monday night taco night at Sitka & Spruce.

Revel (brunch) – Seattle, WA

April 4, 2012
Breakfast, Korean, Seattle
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Revel (brunch) – Seattle, WA

You wouldn’t think Revel could get much better but if you haven’t been there on a weekend then you’re definitely missing out.  On Saturdays and Sundays from 10am – 2pm, Revel offers the most incredible and unique brunch.  From your classic eggs, bacon, hash browns and toast to ramen, Kalbi burger and kaffir lime yogurt – it caters to everyone!

Your best bet is to go with a group of 4 so you can sample something from every category on the menu without getting overly full.  All of the dishes are appropriate to share so don’t be afraid to order more than you normally would…take a little and pass it down:)  I promise there won’t be food leftover.

Must haves include the bacon gruyere biscuit, the Revel ramen, the Kalbi burger (you won’t want to share this once you take your first bite), kaffir lime yogurt with mango and black rice puffs, and the short rib rice bowl.  The Abura noodle bowl is also very scrumptious.  More on the savory side for breakfast/brunch – I would love it anytime of the day.  It might sound like most of these things are filling but again…go with friends and share!

Kaffir lime yogurt, mango, black rice puff

Revel ramen, pork belly, kimchi

Short rib and eggs, arugula, chili chimichurri, rice

Kalbi burger, bacon, shallot pickle

Porridge, Meyer lemon, rhubarb, candied almonds

Caramel coffee roll, cocoa nibs

Dot’s Delicatessen – Seattle, WA

April 2, 2012
American, Deli, Seattle
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Dot’s Delicatessen – Seattle, WA

My husband has been raving about this place for a while now so I finally joined him for lunch the other afternoon.  What a great spot!  Not only can you count on getting one of the best sandwiches in town here but you can buy their homemade sausages, patés, locals meats and condiments here.  It’s a one stop shop for lunch and dinner:)

My husband’s go to is the Reuben (which is pretty fabulous I have to say) but I decided to venture out and get one of their specials that day – the Grass Fed Patty Melt with melted gruyére, sautéed onions and mushrooms, and dijon on sourdough bread.  Wow…was that good or what!  Rich, yes but definitely not something I eat on a regular basis so the splurge didn’t feel that crazy.  The poutine on the other hand…:)  The gravy was some of the best…perfectly smooth, the flavors were spot on and it coated the fries just right.  And what’s poutine without Beecher’s cheese curds?

I plan on visiting this place many more times in the future and I look forward to taking home some of their sausages for summer BBQ’s.  I’d also like to try Dot’s for dinner one of these nights.  Stay tuned!

The Grass Fed Patty Melt…it was everything you would hope it to be:)  I especially loved the dijon on it.

Poutine with Beecher’s cheese curds.  How can you go wrong with that?!

I had to get a little green in my lunch seeing that the rest of it consisted of meat, bread, cheese and potatoes:)

The Reuben!

Recipe – Blackberry Soufflés

March 8, 2012
Recipe
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Officially called Whidbey Island Soufflés in the ‘Simple Classic’ cookbook by the Junior League of Seattle, these were the perfect dessert for Valentine’s Day this year.  They are light and airy, sweet with fresh blackberries, and the perfect pinkish purple color for the occasion.  These soufflés are pretty easy to make and will impress any dinner guest.

Serves four

Ingredients:

  • 1 cup blackberries, raspberries, loganberries (or Marion berries), rinsed
  • 9 Tablespoons sugar, divided
  • 4 large eggs, separated
Preheat oven to 425 degrees F
In a heavy saucepan, cook berries with 2 tablespoons sugar over low heat until mixture is slightly syrupy, about 5 minutes.  Puree the mixture and strain it through a fine sieve to remove seeds.
Puree the mixture and strain it through a fine sieve to remove seeds.
Butter four 1/2 cup ramekins and dust with 1 tablespoon sugar.
With an electric mixer, beat egg yolks until they are thick and pale.  Gently fold in 1/2 cup puree.  Reserve any remaining puree for another use.
With clean beaters, in a large bowl, beat egg whites until foamy.  Add remaining 6 tablespoons sugar, a little at a time, beating until whites just hold stiff peaks.  Stir 1/2 cup whites into yolk mixture, then fold in remaining whites gently but thoroughly.
Divide mixture among the ramekins and set them in a baking pan.  Add enough boiling water to the pan to come 1 inch up the sides of the ramekins.

Place pan in preheated oven and bake 13 to 15 minutes, until puffed and golden brown.  Place each ramekin on a dessert plate and serve immediately.

The Coterie Room – Seattle, WA

February 24, 2012
American, Northwest, Seattle
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The Coterie Room – Seattle, WA

In the former Restaurant Zoe space, The Coterie Room is a breath of fresh air.  I love everything about it.  From the white subway tiled open kitchen to the distressed wood floors and lone yet stunning chandelier, everything is perfectly balanced here including the food.  Chef Brian McCracken (a fellow Seattle Prep alum alongside my husband) has outdone himself yet again!  A nominee by Food & Wine for ‘People’s Best New Chef’ he’s proving that he’s deserving of the attention.

Our meal was outstanding from start to finish.  I would order everything I had again in a heartbeat.  My fish was a special of the night so chances are it won’t be on the menu next time but it was outstanding.  I am now a huge fan of Turbot…a fish I didn’t know much about before this dinner.  And my husband’s duck leg confit was seriously the best duck confit I’ve ever had…absolutely amazing!!!

The only thing I wish I had done differently is order the “six pack of beer for the kitchen crew” for a mere $10…totally worth it.  Having worked in a kitchen myself I can tell you the first thing you do once your shift is done and the kitchen is clean is crack open a cold one by the walk in and dish about the night’s events.  It’s the perfect cap to the evening…and then you wake up the next morning and it’s a brand new day.  Next time!

Endive Salad dressed in a tarragon mustard vinaigrette with candied walnuts and aged gouda (I held the gouda although I’m sure it’s great)

Poutine – braised pork shoulder gravy, fried Beecher’s cheese curds and tender herbs

Market Fish of the Day – Turbot over a parsnip puree and roasted brussels sprouts

Duck Leg Confit – crispy pan seared duck leg with buttered farro, arugula and a mission fig conserve

Chocolate Caramel Tort – covered in an orange ganache with candied hazelnuts

Brilliant!

The Good Things – Pike Place Market

February 17, 2012
Seattle, The Good Things
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I feel lucky to have the Pike Place Market so close to my house.  Does that mean I go there as often as I should?  No.  My excuse?  I’d probably default to the lack of parking but at the same time there are lots you can pay for so that’s not good enough.  The truth is I have no excuses and should go there more often.  It’s not just a tourist’s destination.  It’s a local market full of farm fresh produce, seafood, affordable fresh flowers…it’s our local farmers that we should be supporting more.  Not to mention all the ready-to-eat food.  Where do I start?!  I’m a sucker for Beecher’s…DeLaurenti Specialty Food & Wine…The Crumpet Shop…Piroshky-Piroshky…Lowell’s…La Buona Tavola Truffle Cafe and Specialty Foods…the list could go on and on.  My advice is to go in the late morning and eat your way through for lunch:)  Go with a friend and share so you’re not stuffing your face but so you can try enough different things without feeling like your pants are going to pop.

La Buona Tavola Truffle Cafe and Specialty Foods – go for some great wine tasting and tastes of truffle goods…yum!

Mr. D’s Greek Deli – great gyro’s here!

Beecher’s Cheese – there’s a viewing window to show you how and where the cheese is made not to mention plenty of delicious foods to buy.  The “World’s Best” Mac & Cheese is pretty amazing…the name says it all.

Piroshky – Piroshky – Does it get much better than a beef and onion piroshky?  Nope:)

Dick’s – Seattle, WA

February 10, 2012
American, Seattle
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Dick’s – Seattle, WA

Ask anyone from Seattle and I’m sure they’ll all say that they love Dick’s.  Unless of course they’re transplants, in which case they might say that the fries are “soggy” or that the burgers “aren’t anything special”…well, they’re wrong!  Especially at 1am after a night of drinking:)  No but seriously, Dick’s burgers are something I grew up eating and still love to this day.  They’re old school with their greasy bun, greasy fries that turn the bag translucent and soft drinks with shaved ice.  And the prices!!!  Come on…you can’t beat them!  The most expensive burger on the menu (the Deluxe) is $2.70.  Fries…$1.50.  And you have to get the tartar for dipping!  It’s not like your typical fish & chips tartar…it’s a little sweet with hints of pickle.  It’s perfect and I don’t share, just ask my husband:)  If I’m feeling like something special I get the Special which is a burger with the tartar on it.  SO good!  Just be sure that you have cash…that’s all they take.

I know this cheeseburger might look wimpy but it’s not!  It’s simple, made with fresh ingredients and will leave you wanting to come back for another one.

Oh the fries…how I love them so much!  They’re made daily with fresh potatoes and are devoured quickly:)

Nikos Gyros – Seattle, WA

February 6, 2012
Greek, Seattle
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Nikos Gyros – Seattle, WA

Not too long ago my dad asked me to join him for lunch and suggested Nikos in Magnolia.  I had never been but am always willing to try a new (new to me) Greek spot.  It’s easy to spot with the blue and white exterior and the Greek flag proudly hanging outside.  You have to love that it’s still family run and is genuinely a cute little neighborhood spot.  Nothing crazy and lavish…great authentic food at affordable prices.  *I ate light this day (soup and salad) however my dad enjoyed a Greek stable…the gyro!  And boy did it look good.  I would recommend that if you go…that or the Chicken Souvlaki which I hear is a fan favorite.

Avgolemono – a very traditional Greek soup consisting of egg, lemon, chicken, chicken broth and rice. I LOVE it!  It’s what I grew up eating…kind of like the Greek version of chicken noodle soup (but better:)).  The lemon brightens it up and adds that much more flavor.  Try it!

Eltana – Seattle, WA

January 27, 2012
American, Seattle
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Eltana – Seattle, WA

New to the Capitol Hill area, Eltana is the place to go when you need a bagel fix.  Made fresh right there, the bagels are hand-rolled and wood-fired giving each bite the most deliciously mild smoky flavor.  There are sweet and savory spreads (aka cream cheese) to choose from, from honey almond to fava bean mint as well as different kind of bagels.

I opted for more than just a bagel for lunch…their Shakshuka which is an Israeli pepper and tomato stew that they put two poached eggs in…SO good!  I would definitely go back again for that.  And it’s rather healthy (minus the bagel and cream cheese on the side:))

Shakshuka – Israeli pepper, tomato and egg stew

*Our friend Justin Kane Elder made the wall sized crossword shown here.  I haven’t participated but every week there’s a new crossword puzzle that you can get a copy of and do while you enjoy your food.  Something different and fun!