In the December '07/ January '08 issue of Budget Travel, the publishers have asked their readers to send a recommendation for the fail-safe restaurant in their respective cities. I've been thinking about this for the Seattle area and I'm having the damndest time narrowing it down to just one. I, like most people, have my favorite haunts, but are they truly fail-safe?
Here's a list of some of my fail-safe (if not default) restaurants in Seattle and what you'll find there that makes it a destination for locals and visitors.
- The 5-spot: Bloody Marys
- Vera's, in Ballard: Salmon Benedict
- Market Street Grill: Awesome burgers and fries, their White Truffle Mac & Cheese, Bar Steak Frites, The service is awesome. It's a great upscale place that's a second home for many of the regulars (including myself)
- Coastal Kitchen: The Coffee Cake
- Wasabi Bistro: The best happy hour sushi!!
- Portalis: Excellant wines by the glass and great, though limited menu.
- Purple: Wine list and Coconut Prawns!! I'm a sucker for those puppies.
- Maritime Brewery's Jolly Rodger Taproom: Unexpectedly amazing food with great beer to match.
Ok, ok, I realize that this list is rather skewed towards Ballard, but hay! That's where I live, and these are places that I would go out of the way for anyway. So give 'em a try.
My obsessions with food and France have led me to this. It's not my fault.
Sunday, December 30, 2007
Saturday, November 24, 2007
Voltera, Great food, Bad service
Voltera is one of the nicer eateries on Ballard's restaurant row. The menu is large enough to please a broad audience, but not so big that it would overwhelm the non-foodie contingent. Seasonal specials keep the menu interesting, like their Wild Boar Tenderloin with Gorgonzola Sauce, which is a hearty meal for the ever-colder Seattle autumn nights, and their wine list offers a nice selection of affordable to somewhat-pricey glasses and bottles to wash it all down. The simple, yet rich décor takes the edge off of the dining room's cafateria-esque layout with tables scattered center-room, surrounded by bench seating. All of these things add up to what one would hope to be a great restaurant. Unfortunately, their service gets in the way of truly enjoying what they could have to offer.
On my last visit, the service was so lacking for what I would have expected for a finer-dining restaurant, that I doubt I'll be back in the very near future. The host was passive but polite enough. Our server's inexperience, on the other hand, glared on our evening from start to finish. Never having introduced himself to us or shared with us the evening's specials, I thought that he was the server assistant (busser). We actually had to ask him to place wine order and later our dinner order. Through the course of our meal, we had to ask for him three times, whether for more water or another glass of wine.
This brings me to another point on which Voltera's management should take note. Because of the server’s lack of attention, he lost the restaurant at least $50 or more in wine sales and certainly hurt his personal bottom line for his night's work. If that's happening with a simple two-top, how many potential dollars could be lost over an evening or God forbid in a year.
If quality of service isn't on the top of your list for your dining experience, then I would recommend Voltera. If it is, however, I would still recommend it, with a grain of their fennel salt sprinkled in there.
On my last visit, the service was so lacking for what I would have expected for a finer-dining restaurant, that I doubt I'll be back in the very near future. The host was passive but polite enough. Our server's inexperience, on the other hand, glared on our evening from start to finish. Never having introduced himself to us or shared with us the evening's specials, I thought that he was the server assistant (busser). We actually had to ask him to place wine order and later our dinner order. Through the course of our meal, we had to ask for him three times, whether for more water or another glass of wine.
This brings me to another point on which Voltera's management should take note. Because of the server’s lack of attention, he lost the restaurant at least $50 or more in wine sales and certainly hurt his personal bottom line for his night's work. If that's happening with a simple two-top, how many potential dollars could be lost over an evening or God forbid in a year.
If quality of service isn't on the top of your list for your dining experience, then I would recommend Voltera. If it is, however, I would still recommend it, with a grain of their fennel salt sprinkled in there.
Thursday, July 19, 2007
Fries and Mayo
I remember the first time I ever experienced the fry/mayo combo. It was at a wine festival in Germany where I was served a paper cone of fries with mayonnaise. As a young American, I thought it strange not only be served mayo with my fries, but I was equally baffled to have been given a fork with which I was expected to enjoy this, as I knew it, traditional finger food. With a twisted face and a “what the hell” attitude, I took my first bite. I was so pleasantly surprised that this became my standard order for the rest of my trip. Since I've experienced this tasty pairing, I've been on the look out for comparable fry/mayo combos. Where nothing has been the same to date, I have certainly found other equally pleasing offerings.
I recently went to my friend's French restaurant Entre Nous, in Seattle, where I had some of his Pommes Frites, literally translated "fried potatoes". He makes his frites from scratch every day, cutting the fresh Idaho potatoes lengthwise with his chef's knife into half-inch thick sticks, leaving the skin on. These massive strips of lightly seasoned fried potatoes are served with the house-made aioli, the classic French garlic and citrus mayonnaise. Each time I dip into to this thick, yellow goodness it makes my toes curl with pleasure from the first bite to the last.
The Market Street Grill, in the Seattle neighborhood of Ballard, is another place I go to get my fry-fix. This restaurant is a hidden jewel that surprisingly has stayed that way for the majority of its eight years in business. (You can read more about The Market Street Grill in my up-coming review in this blog). From the bar menu, they serve a Kobe Beef Cheeseburger and Fries. The presentation of the burger is elegant with three ramekins of the expected (and in this case the necessary) sauces of catsup, a garlic mayo and mustard. I have long been a fan of their burgers. They're the perfect meal for this occasionally iron deficient recovered vegetarian.
But let's get to the real issue at hand, the fries. These long, blond, crispy strips of fried heaven, when dipped into the garlic mayo, cause one to slow down to savor the creamy, thick, and slightly tangy dressing in contrast to the crackle of the perfectly-cooked spuds. Unless you're dining with a close friend or family member, I would highly recommend that you each get your own burger, due to the fair amount of double-dipping that will be happening during this meal.
Whether you are dining alone or with a friend, I’m sure you’ll find yourself in the same predicament that am; it takes a lot of restraint not to have one, if not multiple burgers in a given week for fear that my thighs will soon resemble a dish of cottage cheese. However, on that once-a-month occasion, I’ll treat myself and love every bite.
There was a recent disappointment, at least when it came to the mayo department. I had a craving for a burger yesterday, but the Market Street Grill wasn’t open for lunch. So, I went to another Ballardian haunt of mine, The High Life. Now, these guys do good burger, however, being on my new fry/mayo kick they just didn’t stand up. When I asked for a side of the white goodness, the waitress said, “We don’t have mayo, but we do have aioli.” “Even better,” I said. Unfortunately, I was served a bowl of nearly flavorless dressing. It was runny, seemingly cream-based (which an aioli is not) and really didn’t add anything to the experience. I am in no way bashing the food at The High Life, they have consistently done a great job, but I have to say, compared to what is available in Seattle, they’ve got to change their recipe. I would have been happier with a dollop of Best Foods than with what I was served.
My search will undoubtedly continue. I should, according to my scale, hold off on this particular endeavor, but everything in moderation, right?
I recently went to my friend's French restaurant Entre Nous, in Seattle, where I had some of his Pommes Frites, literally translated "fried potatoes". He makes his frites from scratch every day, cutting the fresh Idaho potatoes lengthwise with his chef's knife into half-inch thick sticks, leaving the skin on. These massive strips of lightly seasoned fried potatoes are served with the house-made aioli, the classic French garlic and citrus mayonnaise. Each time I dip into to this thick, yellow goodness it makes my toes curl with pleasure from the first bite to the last.
The Market Street Grill, in the Seattle neighborhood of Ballard, is another place I go to get my fry-fix. This restaurant is a hidden jewel that surprisingly has stayed that way for the majority of its eight years in business. (You can read more about The Market Street Grill in my up-coming review in this blog). From the bar menu, they serve a Kobe Beef Cheeseburger and Fries. The presentation of the burger is elegant with three ramekins of the expected (and in this case the necessary) sauces of catsup, a garlic mayo and mustard. I have long been a fan of their burgers. They're the perfect meal for this occasionally iron deficient recovered vegetarian.
But let's get to the real issue at hand, the fries. These long, blond, crispy strips of fried heaven, when dipped into the garlic mayo, cause one to slow down to savor the creamy, thick, and slightly tangy dressing in contrast to the crackle of the perfectly-cooked spuds. Unless you're dining with a close friend or family member, I would highly recommend that you each get your own burger, due to the fair amount of double-dipping that will be happening during this meal.
Whether you are dining alone or with a friend, I’m sure you’ll find yourself in the same predicament that am; it takes a lot of restraint not to have one, if not multiple burgers in a given week for fear that my thighs will soon resemble a dish of cottage cheese. However, on that once-a-month occasion, I’ll treat myself and love every bite.
There was a recent disappointment, at least when it came to the mayo department. I had a craving for a burger yesterday, but the Market Street Grill wasn’t open for lunch. So, I went to another Ballardian haunt of mine, The High Life. Now, these guys do good burger, however, being on my new fry/mayo kick they just didn’t stand up. When I asked for a side of the white goodness, the waitress said, “We don’t have mayo, but we do have aioli.” “Even better,” I said. Unfortunately, I was served a bowl of nearly flavorless dressing. It was runny, seemingly cream-based (which an aioli is not) and really didn’t add anything to the experience. I am in no way bashing the food at The High Life, they have consistently done a great job, but I have to say, compared to what is available in Seattle, they’ve got to change their recipe. I would have been happier with a dollop of Best Foods than with what I was served.
My search will undoubtedly continue. I should, according to my scale, hold off on this particular endeavor, but everything in moderation, right?
Tuesday, June 26, 2007
Stone Fruit Chocolate Sauce
I recently had a craving for something sweet and had no dough to go out to get something decadent. So I stumbled into the kitchen to see what I could find. The only sweet things I could find were some vanilla ice cream, butter, granulated sugar, a jar of Hot Fudge sauce, and Trader Joe’s balsamic vinaigre. I also had to some white wine that I had bought at the convenience store downstairs and some fruit to contribute to the late-night sweet tooth concoction. What I came up with was surprisingly good, and I can’t wait to try it again!
Stone Fruit Chocolate Sauce
2 tbsp granulated sugar
2 pieces of stone fruit (I used a small plumb and a nectarine)
2 tbsp white wine
1 tsp balsamic vinaigre
2 tbsp Hot Fudge sauce
1 tbsp butter
Cut the fruit into ½ inch pieces and discard the stones. (It doesn’t have to be pretty; it’ll all cook down in the end) Set aside. Sprinkle the sugar in a pan and turn the burner on high. The sugar will begin to liquefy and caramelize quickly so don’t walk away. Stir the dry sugar into that which has begun to turn into liquid to make sure it cooks evenly.
When the sugar becomes a golden color, add the cut fruit with as much of the juice as possible. (Stand back! That pan is hot! It may splatter a bit.) Cook the mixture for a minute or two to let the juices reduce by about half. After that, reduce the heat to medium-high and add the vinaigre, wine, and chocolate sauce. Stir well to incorporate the chocolate sauce. Again, let this simmer and reduce to thicken. Stir in the butter to finish then set aside to cool for a couple of minutes so it doesn’t melt the ice cream too much. Serve over ice cream and enjoy with some of the same convenience-store wine.
Happy summer!
Stone Fruit Chocolate Sauce
2 tbsp granulated sugar
2 pieces of stone fruit (I used a small plumb and a nectarine)
2 tbsp white wine
1 tsp balsamic vinaigre
2 tbsp Hot Fudge sauce
1 tbsp butter
Cut the fruit into ½ inch pieces and discard the stones. (It doesn’t have to be pretty; it’ll all cook down in the end) Set aside. Sprinkle the sugar in a pan and turn the burner on high. The sugar will begin to liquefy and caramelize quickly so don’t walk away. Stir the dry sugar into that which has begun to turn into liquid to make sure it cooks evenly.
When the sugar becomes a golden color, add the cut fruit with as much of the juice as possible. (Stand back! That pan is hot! It may splatter a bit.) Cook the mixture for a minute or two to let the juices reduce by about half. After that, reduce the heat to medium-high and add the vinaigre, wine, and chocolate sauce. Stir well to incorporate the chocolate sauce. Again, let this simmer and reduce to thicken. Stir in the butter to finish then set aside to cool for a couple of minutes so it doesn’t melt the ice cream too much. Serve over ice cream and enjoy with some of the same convenience-store wine.
Happy summer!
Friday, June 22, 2007
Basil Martinis
I recently went to San Francisco and had the best cocktail I've had in Years at Scala's Bistro in the Sir Francis Drake hotel. I sat at the bar taking in the chic yet cozy décor and noticed the drink special board mounted to my right. The chalky scribbles offered Cosmopolitans, Lemon Drops, and a myriad of other popular libations, but the one that stood out to me was the Basil Martini. I am always intrigued by creative uses for herbs and spices, especially when alcohol is involved. This time was no different.
I found this drink to be refreshing in more ways than one. It was pleasing to the pallet, light and clean. It was also a breath of fresh air to have such a simply made and sophisticated drink. Had I not known it was basil going in, it would have been difficult for me to place the sweet, spicy notes that I was falling in love with all over again. It was, dare I say, dangerously delicious. I could have had three without thinking twice.
Enjoy!
Basil Martini
3 large, fresh sweet basil leaves
1/2 oz simple syrup
2 oz Kettle One vodka
juice from 1/2 lime
1 small basil leaf for garnish (if desired. I prefer not to have it. I don't like anything between my drink and me)
Place the basil leaves in a pint glass, fill with ice and add the simple syrup. Muddle gently to just bruise the leaves and release the aromas. Add vodka and fresh-squeezed lime juice. Shake well and serve in a chilled martini glass.
Note: I have had other variations of this drink; with Citron vodka or with sweet & sour instead of the simple syrup and fresh lime juice, etc., but I have found the above recipe to be the purest and most pleasing rendition.
I found this drink to be refreshing in more ways than one. It was pleasing to the pallet, light and clean. It was also a breath of fresh air to have such a simply made and sophisticated drink. Had I not known it was basil going in, it would have been difficult for me to place the sweet, spicy notes that I was falling in love with all over again. It was, dare I say, dangerously delicious. I could have had three without thinking twice.
Enjoy!
Basil Martini
3 large, fresh sweet basil leaves
1/2 oz simple syrup
2 oz Kettle One vodka
juice from 1/2 lime
1 small basil leaf for garnish (if desired. I prefer not to have it. I don't like anything between my drink and me)
Place the basil leaves in a pint glass, fill with ice and add the simple syrup. Muddle gently to just bruise the leaves and release the aromas. Add vodka and fresh-squeezed lime juice. Shake well and serve in a chilled martini glass.
Note: I have had other variations of this drink; with Citron vodka or with sweet & sour instead of the simple syrup and fresh lime juice, etc., but I have found the above recipe to be the purest and most pleasing rendition.
Monday, June 11, 2007
Foodie follies: partie une, Mission Statement
Mission Statement:
My intention for this blog is to post the events, foibles and horrible missteps that will undoubtedly occur on the road to me finding the perfect job. Please, dear readers, feel free to pipe in, tell me your thoughts and ideas, if you have a lead that sounds PERFECT for me, bring it on! My bags are packed and I'm ready to go (thank you John Denver for that lovely and very useful lyric).
(A side note; I'd like to say that this blog will only contain job-related information, but as we all know, work and play can never really be separated, so lucky you!! you'll probably get some good stuff folded into the mix.)
So, where to begin...
First a little about me (for my future employers... or probably just you guys)
Well, I've found myself in the middle of a mid-career crisis at the age of 35. A week ago I left a company that seemed like an almost perfect fit, but because it didn't fit just right, I backed out. I'm not a quitter, in fact I tend to stay way too long in anything I do; relationships, jobs, parties.
So, here I am back in Seattle, desperately wanting to find a job in the gastronomic tourism industry. I'm living out of three suitcases and crashing at a friends house while my apartment and cat are subletted on the other side of town for the five months that I had intended to be gone. I'm free as a bird and ready to go tomorrow if I find something. I've never been this open to opportunity and change in my life and boy am I ready for it!!!
Here's my ultimate career wish list: (While looking at this list please play the game "in her pants" but instead of saying that after each line, say to yourself "and get paid for it".)
- Travel to France on a regular basis
- Be involved in a culinary tour company
- Be a liaison for English speakers into the French gastronomic world
- Write critiques about restaurants, destination culinary schools, wineries, hotels
- Be a part of something that supports good eating, organic, seasonal and local products
- Have fun... AND GET PAID FOR IT! ;-)
My intention for this blog is to post the events, foibles and horrible missteps that will undoubtedly occur on the road to me finding the perfect job. Please, dear readers, feel free to pipe in, tell me your thoughts and ideas, if you have a lead that sounds PERFECT for me, bring it on! My bags are packed and I'm ready to go (thank you John Denver for that lovely and very useful lyric).
(A side note; I'd like to say that this blog will only contain job-related information, but as we all know, work and play can never really be separated, so lucky you!! you'll probably get some good stuff folded into the mix.)
So, where to begin...
First a little about me (for my future employers... or probably just you guys)
Well, I've found myself in the middle of a mid-career crisis at the age of 35. A week ago I left a company that seemed like an almost perfect fit, but because it didn't fit just right, I backed out. I'm not a quitter, in fact I tend to stay way too long in anything I do; relationships, jobs, parties.
So, here I am back in Seattle, desperately wanting to find a job in the gastronomic tourism industry. I'm living out of three suitcases and crashing at a friends house while my apartment and cat are subletted on the other side of town for the five months that I had intended to be gone. I'm free as a bird and ready to go tomorrow if I find something. I've never been this open to opportunity and change in my life and boy am I ready for it!!!
Here's my ultimate career wish list: (While looking at this list please play the game "in her pants" but instead of saying that after each line, say to yourself "and get paid for it".)
- Travel to France on a regular basis
- Be involved in a culinary tour company
- Be a liaison for English speakers into the French gastronomic world
- Write critiques about restaurants, destination culinary schools, wineries, hotels
- Be a part of something that supports good eating, organic, seasonal and local products
- Have fun... AND GET PAID FOR IT! ;-)
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