The Seattle food community was quite abuzz last week with the announcement that Vancouver’s Meat & Bread is opening shop in Capitol Hill. It’s got me thinking about some recent meat on bread meals I’ve had around town lately.
Karaoke is part of the draw at Stars in the Sky, but the Korean Fried Chicken is the star of the food menu that includes everything from pizza corn cheese to boiled silkworms.
This classic mom-and-pop restaurant has a simple one-page menu that’s heavy on the Hangul, but ask for help and you’ll discover satisfying dishes like pollock soup and bibimbap available as early as 8 a.m.
From Southern-style gizzards to crackly Japanese karaage, Seattle is a fried chicken lover’s paradise. Here are seven of my favorite spots to satisfy your craving.
Checking out the bibimbap, grilled pork belly, and more at this cheery family-run Korean newcomer in Seattle.
In my restaurant research for a recent trip to Richmond, British Columbia, I stumbled upon one of those menu items that shows the challenge in translating from Chinese to English: Diversity of Flavor Tastes.
I won’t hammer you, yet, with accolades about the amazing dim…
Yesterday, Serious Eats posted my roundup of “10 Terrific Tofu Dishes in Seattle.” An excerpt:
I probably wouldn’t have connected the words “tofu” and “terrific” twenty or thirty years ago. Before I’d been exposed to the wide array of Asian cuisine, tofu was merely a…
Dish: Ttukbaegi Bulgogi
Place: Ka Won Korean Restaurant, Lynnwood
Price: $7.99 lunch, $8.99 dinner
In the bowl: Per the menu: “Marinated beef tenderloin, sliced rice cake, vegetables, and clear noodles are cooked in beef rib broth. It is served in earthenware pot.”
Supporting cast/What to…
Dish: Mul Nengmyun
Place: Sam Oh Jung, Lynnwood
In the bowl: Per the menu: “Cold noodle in beef broth soup with sliced beef and pickled vegetables.” Those vegetables are cucumbers and daikon. There’s also Asian pear, half of a boiled egg, and–check this…
Dish: Buckwheat Noodle Salad
Place: Chan, Downtown
In the bowl: From the menu: “buck wheat noodle salad with mixed vegetables, hardboiled egg and spicy vinaigrette.” Those vegetables include shredded cabbage, red onion, cucumber, bean sprouts, kaiware (daikon sprouts), and maybe some microgreens.