Disclaimer: This article is written by attorneys who happen to enjoy writing ostensibly entertaining articles about food, and it does not warrant and is not intended to warrant any aspect regarding the taste, quality, flavor, appearance, enjoyment, safety or nutrition of any particular food item or food-related experience. To the extent that any warranties are inferred by the reader or implied by law, they are expressly disclaimed. The phrase, “We Promise,” is merely intended to express that the authors enjoyed the food, in a vain attempt to satisfy this month’s publication theme. No promises or guarantees are made or intended regarding whether anyone else, including the reader, will have a remotely similar experience. By proceeding to read this article, the reader hereby stipulates and agrees that any reliance upon representations made in this article is not reasonable and is of no legal moment. The authors further do not promise, guarantee or warrant that the reader will enjoy this article.
There is so much good food in Seattle it is easy to fall into a rut (or two or three). But there are new things to try and new tastes to test. We set out on a challenge to find some menu items about which you might think twice or thrice before trying. In each case, we have sampled them and encourage you to experiment.
Blasphemous Takes on Tuna
We were shocked and filled with righteous indignation when we entered Downtown’s infant Sip, 909 Fifth Ave., Seattle, 206-682-2779, siprestaurant.com (see website for the Issaquah and Gig Harbor locations). “Cheese on ahi tuna,” we said, shaking our heads in disapproval. We are certainly singing a different tune after tasting the Sip tuna melt. Made with seared ahi tuna, arugula, avocado, sweet onions, tomato, fontina and herb mayo, this may be our favorite sandwich in Downtown Seattle.
A similar sense of dismay was felt several months ago when, for another column, we noticed fruit sushi rolls at Belltown’s Umi Saké House, 2230 First Ave., 206-374-8717, umisakehouse.com. While these rolls do not quite live up to the Sip tuna melt, we accept that the tropical roll — with its salmon, strawberry, avocado, tobiko and cucumber, wrapped with tuna and mango, and served with blueberry sauce — does not quite reach the level of heresy originally envisioned. In fact, it was rather enjoyable.
Gravy Train with Eggs
While many people would agree that everything is better with gravy, few are willing to stand by that principle on their lunch hour. Pike Place Market’s Thoa’s Restaurant & Lounge, 96 Union St., 206-344-8088, thoaseattle.com, allows you the ultimate gravy experience. Rumor has it that this menu option is a leftover from the Islander Restaurant that formerly occupied this corner, but we cannot help but rave about the loco moco, island style — a grilled organic Oregon Kobe beef patty atop rice, with gravy and a fried egg. Trust us, it may ruin you for the rest of the day, but it is amazing.
Try the cassava cake, too. Cassava, also known as yuca or “khoai mi” in Vietnam, is a root that releases a blend of coconut and red bean aroma. The texture is similar to a custard or flan, but denser and drier. The cake is incredibly moist and served with ice cream and mango syrup.
You Scream, We All Scream for Unusual Ice Cream
Did someone say ice cream? Put the rocky road down and consider more unusual ice cream flavors. At West Seattle’s Spring Hill, 4437 California Ave. S.W., 206-935-1075, springhillnorthwest.com, sampling the cinnamon toast ice cream will make you happy. While cinnamon may not sound too unique, this ice cream actually also tastes like toast — so much so that we cannot help but ask, “Spring Hill, how did you do it?”
Want to connect with your hipster offspring or find your inner hipster? Then your unusual ice cream should come from White Center’s Full Tilt Ice Cream, 9629 16th Ave. S.W., 206-767-4811, fulltilticecream.com (see website for the Columbia City location). With flavors like Memphis king (peanut butter, banana, chocolate-covered bacon!), stout chocolate chip (stout from Big Al’s Brewery), and our personal favorite, horchata, Full Tilt is quickly becoming a star. It is not just artisan ice cream that makes us all scream, but also pinball, vintage video games, local beer, live music and art exhibits.
While we were on the subject of ice cream, we could not avoid Capital Hill’s Molly Moon’s, 917 E. Pine St., 206-708-7947, mollymoonicecream.com (see website for the Wallingford location). Molly Moon’s is becoming very well known for its creative and sometimes unexpected flavors, including salted caramel and pomegranate curry sorbet. One of our favorites that you should try is the rosemary Meyer lemon (when it is on the menu — apparently a summer flavor). Right now, you can get addicted to the honey lavender — well worth the try.
An Unusual Spot
While in the neighborhood, walk the one-half block to the former KFC location that is now Rancho Bravo Tacos, 1001 E. Pine St., 206-322-9399. Despite the minimal signage, this location is frequently crowded. Try the chicken molé taco. There is an assortment of imported soft drinks to add to your dining experience. Rancho Bravo has upgraded its registers since last summer and can now accept plastic as well as cash.
Beet Soup
Still in the neighborhood, but around the corner, Capital Hill is hopping. Unless you are Ukrainian or have other eastern European roots, comfort food is most likely not synonymous with beets. At Quinn’s, 1001 E. Pike St., 206-325-7711, quinnspubseattle.com, the beet soup, sometimes called borscht, was a warm and pleasant surprise. On a recent damp and chill winter evening, we stopped at Quinn’s for an early evening bite. Early evening is usually a good idea, especially on the weekends, if you prefer not to wait to be seated. Quinn’s can get very busy and it does not take reservations.
Already chilled and not quite hungry enough to justify ordering my usual, wild boar sloppy joe with crispy sage leaves (try it, you’ll like it, too), I asked for soup. The waiter suggested the beet soup. It was rich, earthy, filled with vegetables and tasted as if it was made with a meat-based broth — and warm. It was perfect for a light dinner on a drizzly Seattle evening.
Eating Rudolph
I admit it. I am the one who ate Rudolph the Red-Nosed Reindeer, and he was good. Or at least that’s what I thought the day I decided to stop into Phinney Ridge’s own Ed’s Kort House, 6732 Greenwood Ave. N., 206-782-3575. The irony of this visit is not lost on me. A former vegan, I did not just stray slightly from my ethical terrain, I jumped fully into the reindeer burger. Uncomfortably close to Woodland Park Zoo, Ed’s Kort House often has an interesting selection of exotic meats, including llama — particularly good with a light beer.
Eating Strange Foods at the Office
What started as a thrifty way to save on groceries in law school has developed into a true love of developing new foods — textures and tastes — all from your own kitchen. We love mixing yogurt and cottage cheese. It has a tapioca texture and tastes like whatever type of yogurt you select. This is obviously not for the lactose intolerant, but is very high in protein and surprisingly filling while you work late to bill those hours.
In other breakfast-type combinations, consider mixing your cereals together. We recommend starting with a Cheerios base and add whatever else you like. Personal favorites include Raisin Bran Crunch, Life, any of the Honey Bunches family of cereals or Golden Grahams. Try Cap’n Crunch or Fruity Pebbles if you’re feeling adventurous.
Finally, some favorite “mixed” drinks. Everyone loves root beer floats, but have you tried it with milk instead of ice cream? For that matter, milk and diet cola (equal parts each) are an excellent combination if you would like a little caffeine.
Ever wonder what you’re going to do with that orange soda, sitting in the back of your refrigerator? Consider adding a couple of tablespoons to your Guinness. We had it at a cocktail party celebrating Iceland this summer (don’t ask) and, promise (see disclaimer), it is surprisingly tasty.
Schwabe, Williamson & Wyatt is a multiservice, Northwest regional law firm with offices in Seattle, Vancouver, Portland and Bend. For comments on this article, or to share your favorite places to eat or drink with the Schwabe, Williamson & Wyatt attorneys, contact Jamila Johnson at jajohnson@schwabe.com.
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