Looking for Something a Little Different?
By Christopher Howard
This month we went searching for something a little different, maybe even exotic. The search included foods from parts of the world we do not usually get to sample, or other novel menu items.
Exotic on Capitol Hill
If one is looking for food from exotic parts of the world and an entertaining atmosphere in Seattle, then Nue, 1519 14th Avenue, 206.257.0312, https://www.nueseattle.com/ and https://facebook.com/nueseattle/, should be at the top of your list. Nue’s website touts “hard-to-find dishes from around the world right here in Seattle.” Nue’s menu features street food from around the world and the menu takes advantage of local fresh ingredients. Nue’s décor is rather different, too, with every inch of the interior covered in something from posters to pachinko machines and with long tables for what might be considered communal seating. They have outdoor dining, also, and we availed ourselves of that for a Friday “brunch.”
We went with the server recommendations of the Chengdu Chicken & Waffles and Filipino Tosilog. We ordered a sharable Krill and Kewpie crunch dip to start. The krill dip is made with Antarctic Krill (the tiny shrimp-like creatures on which some of the larger whales feed), Yuzu Kewpie sauce and water chestnuts; overall it was mayonnaise- and ginger-forward with a thick flavor, and a tiny bit of heat, and not at all fishy. It was accompanied with fried wonton skins. The dip came in a generous portion and we ran out of wonton skins to eat it with (which, according to our server, is a common problem).
The Chengdu Chicken is spicy, especially if you eat the little red peppers with which it is garnished. The waffles come with both butter and syrup on the side for either dipping or pouring, depending upon your preference. The Tosilog is a grilled pork dish served with mildly seasoned rice and an egg sunny side up. The pork is very flavorful, both sweet and slightly spicy. We would definitely order the Tosilog again, and there are a number of other interesting items on the menu for next time, such as the South African Bunny Chow (a chicken masala dish served in a bread bowl and Caribbean pineapple cornbread).
Nue is open for dinner every day and for brunch Friday through Monday. They label their menu to accommodate vegetarian, vegan and gluten-free diners. It is an entertaining place with an interesting selection worth checking out. Parking can be an issue in that neighborhood, especially in the evening, but there is ample transit nearby.
Indonesian on the Road
Less than half a block from the Shakespeare Festival we found Indonesian food at Blue Toba, 145 East Main Street, Ashland, Oregon, 541.708.6214, https://bluetoba.com/. We have not had Indonesian food in recent memory, so we gave it a try. The first thing one will notice in a hot Ashland summer is that it is air conditioned, a pleasant relief from the hot sun outside.
We got there in time for the happy hour and tried the Bakwan Jagung, fried corn fritters while we were waiting for the kitchen to open for dinner. The service was very quick and friendly, but the restaurant was not very crowded during this time. 
The fried corn fritters from the happy hour menu turned out to be our favorite item. The fritters were made with whole corn kernels and chopped vegetables fried as a small patty. They were served with two dipping sauces: a sweet and sour chili dip and a carrot and cucumber vinegar marinade. The sauces were mild, but the fritters themselves were great.
For main courses, we tried the featured chef’s specialty, Rendang, a highly seasoned beef dish from West Sumatra that is simmered for five hours. We also tried the Mie Goreng, a fried noodle dish we had with chicken.
The beef was served with green beans and yellow rice. We found the beef to be overseasoned and it was hard to taste the beef. The green beans that came on the side were similarly hard to taste. The yellow rice is slightly sweet. The chicken and fried noodles were more subtly seasoned, and the dish was good. It came with cabbage, carrots, broccoli, bean sprouts as well as noodles and chicken (there is a tofu option). The “heat” was in a sauce on the side.
Blue Toba has a full bar and features several mocktails. We tried a few of the mocktails and found them lacking in complexity — we will probably order a soft drink or tea next time (or a real cocktail, if not heading off to see a play afterward.) Given the convenient location we expect to go back, at least to enjoy the happy hour corn fritters.
Take the G Line to a New Vietnamese Option
OK, so maybe Vietnamese cuisine is not rare in Seattle, but one can still consider it an exotic option. And, Saigon Oi!, 2106 East Madison, 206.928.7888, https://www.saigonoi-seattle.com/, https://www.facebook.com/saigonoi.seattle, opened earlier this year a short express bus ride from the financial district downtown. (And the bus is a good idea as parking can be tight in this neighborhood unless one uses the underground Safeway parking lot across the street — not something we are suggesting.)
Saigon Oi’s décor is modern, befitting the recent construction in which it is located, and themed up with a few motor bikes (a feature of life in Saigon).
We had a good crowd so we were able to sample several items on the menu. This included the crispy noodle stir fry (Mi Xao Gion), the Rau Xao, mixed vegetables with tofu (for our vegetarian), the Banh Hoi Dac Biet, a woven vermicelli noodles combination, and a Beef Banh Mi with Pho.
The crispy noodle stir fry included fresh broccoli, carrots, bok choi, water chestnuts, shrimp and octopus. The woven vermicelli came with several skewers with various meats: ground shrimp on sugarcane, grilled pork, grilled prawns, and grilled pork balls. These were served with lettuce, Thai basil, green onions, marinated carrots and a vinegar-based dipping sauce. Each of these skewers could be ordered separately with the vermicelli, but the combo lets you sample all of them. The vegetarian dish had a tasty vinegar-based sauce with good flavor on the veggies, which included carrots, broccoli and bok choi, but the tofu that came with it had not been seasoned, leaving it quite bland (as tofu can be). And the diner with the Banh Mi felt it was among the best they had (ever).
The portions were generous. Except for the Banh Mi, there were leftovers for those who wanted them. We would order any of the dishes again, except we would request more vegetables instead of the tofu on the veggie stir fry.
Saigon Oi has a full bar but with a Vietnamese/French focus. We tried a Saigon 75 (made with Vietnamese Gin and orange juice rather than lemon juice). One could tell the difference from the gin which was very bright, and with orange juice the drink was more like a mimosa with gin. We would probably try one of their other drinks next time.
The service was very friendly although occasionally overwhelmed (by a healthy volume of takeout orders on top of handling the dining room). The prices were a welcome relief from downtown and Capitol Hill pricing with four of us eating for less than we often spend on two. And they appear to run 10 percent off food specials on days like Mother’s Day and Father’s Day. We plan to return to try more items on their menu.
Dining Out is brought to you by Christopher Howard with the help of friends and family. Comments and suggestions are welcome at 206.669.5956 or chh@f2t.com.
