Following my recent trip to Fukuoka, Japan’s home of tonkotsu ramen, I was especially interested in trying three brand new places close to Seattle. All feature Japanese chefs putting their spins on porky noodle soup, with one standing out above the others.
QQ is another place for hot oil seared biang biang noodles. So…how do QQ’s noodles compare to Biang’s?
The owner confesses that she doesn’t like noodles anymore, but her noodles are something special, whether oil-seared or layered until a big plate of chicken.
A highlight of this trip was a massive portion of horse tartare, which wasn’t even something I ate at the Omnivore Food Festival. It’s at the festival that I had one of the most memorable dishes so far this year.
It’s easy to be envious of the Portland restaurant scene. But what’s best? Here’s a current eating itinerary that will provide pleasure to adventurous and ambitious food lovers seeking satisfaction from breakfast to late-night meals, with snacks and coffee thrown in for good measure.
In contrast to the multi-day, Chinese food feeding frenzies I normally enjoy and recommend north of the border, here’s a sample itinerary that will fill you with culture, outdoor adventure, superb dining (both Asian and European), and unique experiences with tea, coffee, and beer.
It’s approaching two years since I got my Hario “barista station” set-up, a major upgrade from my previous haphazard brewing system. Now a true coffee aficionado, I’ve tried some new gear. Here’s what I’ve added…and rejected.
After a tonkotsu ramen immersion in Fukuoka (and Tokyo), I return to Seattle to try three new restaurants serving the same style of ramen here. One is great, one is good…and one is a flop.
The sandwich is slightly crackly on the outside, and yet soft and yielding on the inside, with enough integrity to hold together pretty well. It’s a warm creation that adds to the summertime fun of eating ice cream—and might make “creams” even more appealing in the winter.
In a bit of a bold move by James Beard Award-winning chef Jason Wilson, Crush now serves $17 “Tastes” based on interesting ingredient profiles.