tag:blogger.com,1999:blog-19633885094850013672024-02-02T02:59:26.864-08:00Notes from the Napkin ...Sharing moments of joy with fine food folks, like you. ~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-1963388509485001367.post-13819053255650257542016-01-03T07:10:00.002-08:002016-03-05T15:49:15.806-08:00Charleston Grill - Charleston, SC - December 24, 2015<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">We’re new to town, so you can imagine the hundreds of times
I’ve googled, “Best Restaurants in Charleston,” and poured through the plethora
of places that my search revealed.</span><span style="mso-spacerun: yes;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">I have to admit that hearing Charleston is some kind of foodie destination, had
me both excited, but yet a little bit doubtful.</span><span style="mso-spacerun: yes;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">On our house hunting trip, I wasn’t terribly impressed with
any restaurant, so I wasn’t just dying to go anywhere except maybe the Waffle House
(scattered, smothered, and covered, ya’ll).</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">Enter Charleston Grill.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">Christmas Eve, and I do like to go all out.<span style="mso-spacerun: yes;"> </span>I called them up on the Saturday before
the big day.<span style="mso-spacerun: yes;"> </span>The host a little bit
laughed at me for trying to get a reservation so late.<span style="mso-spacerun: yes;"> He s</span>ays there is a waitlist forty deep.<span style="mso-spacerun: yes;"> </span>I mentioned I was new to town, and he
graciously said he’d take my name as a symbol of Charleston hospitality.<span style="mso-spacerun: yes;"> </span>Thank goodness for that Charleston
hospitality because guess who called me the next day with a table? My good
friends at The Charleston Grill, that’s who!<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">We arrived in plenty of time to enjoy the Christmas pomp at
the Belmond Hotel, and the Babe was able to admire the fabulous train set.<span style="mso-spacerun: yes;"> </span>Truly worth a visit this time of
year!<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">Once at our table, we were promptly greeted by one of two wait staff
assigned to us.<span style="mso-spacerun: yes;"> </span>He was both casual
and professional, which really is the perfect personality combination as a
server.<span style="mso-spacerun: yes;"> </span>He was friendly toward for
the Babe and patience as he thought of the words, “Chocolate Milk.” <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">The dinner was a three-course menu for $95, and it included your
choice of appetizer, entrée, and dessert, but did not include tax and 20% gratuity. There was a standard
children’s menu, though children were welcome to dine from the adult menu at
half the price (I do, SO, love that!).<span style="mso-spacerun: yes;">
</span>The Babe, though a rather adventurous eater at the age of five with his
favorite foods being Mac 'N Cheese and Ahi Tuna, chose the pasta with butter
and Parmesan. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;"><u>First Course</u>:<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">Dear Ben chose the Ace of Spades Oysters from the East Coast.<span style="mso-spacerun: yes;"> </span>He just can’t get enough oysters.<span style="mso-spacerun: yes;"> </span>Served on a bed of rock salt and peppercorns with
a Yuzo-Ginger Mignonette, he said he was pleasantly surprised.<span style="mso-spacerun: yes;"> </span>He’s a northwest oyster snob, but he
said these were mild and tasty.<span style="mso-spacerun: yes;"> </span>No
oyster was spared from his plate. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">I ordered
the Charleston crab cake.<span style="mso-spacerun: yes;"> </span>After just one bite, I knew I would like living here.<span style="mso-spacerun: yes;">
</span>Perhaps I <i>am</i> in a food Mecca?<span style="mso-spacerun: yes;">
</span>Served with sweet, little Creek Shrimp, gorgeous cherry tomatoes, and a lime-tomato-dill vinaigrette; the combination was out of control.<span style="mso-spacerun: yes;"> </span>Even the Babe requested multiple bites.
After breaking the initial breading, it had me wondering how the chef kept
these babies together. The crab cake was indeed made of crab, crab, and more
crab.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;"><u>Second Course</u>:<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">Dear Ben picked a choice that I don’t make a home, the
Grilled Domestic Lack Rack.<span style="mso-spacerun: yes;"> </span>His
grandmother used to make lamb every time he would visit, so not
only did have a culinary interest, but a sentimental one as well.<span style="mso-spacerun: yes;"> </span>He enjoyed that the chops were both a
bit fatty and perfectly cooked rare, and he had only love for the mint
chimichurri. <span style="mso-spacerun: yes;"> </span>I have to admit that
I was a little bit wide-eyed that this perfectly dressed man was chewing on the
bone.<span style="mso-spacerun: yes;"> </span>Then I remembered why we are
such a good pair, so I smiled inside and kept on eating my own plate.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I had serious trouble deciding what to order for my main
course, but I went with the Seared Snapper. I wanted something a little bit light, but my server assured
me that my choice was far from that.
The fregola, very similar to a couscous, was cooked in cream, in
addition to the sherry and red wine reduction. The server couldn’t quite get this description out before I
could say, “That’s what I want.”
The sherry flavor was quite prominent, and thankfully, that was A-Ok
with me. The dish was perfection
with the crispy seared skin, creamy balls of pasta with the tang of sherry and
bits of wild mushrooms. Shear happiness. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I’m actually too full, but I manage to push forward.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">Dear Ben goes with yet another dish I don’t make a home, the
Spiced Yogurt and Pear Panna Cotta.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>This plate was a beauty though with the poached Forelle
Pear, walnut baklava, and the honey whiskey drizzle.<span style="mso-spacerun: yes;"> </span>He would order it again. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">I don’t always go chocolate, but Chocolate Pate had a
certain ring that I couldn’t refuse.<span style="mso-spacerun: yes;">
</span>So very glad that I went with this intuition.<span style="mso-spacerun: yes;"> </span>The rich, decadent chocolate was dense and had a marshmallow
mousse surprise inside, a la Ding Dong -- though much, much better, with a tangy cherry compote and a pair of homemade graham cracker
cookies.<span style="mso-spacerun: yes;"> </span>I knew I had a friend in
our server when he offered to fill my dessert wine on
multiple occasions. What a finale!<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.0pt;">As we walked out, the Babe stopped to shake the hand of the
head of table next to ours.<span style="mso-spacerun: yes;"> </span>He had
been dying to say hello after he got a he’s-a-cute-kid comment from them
earlier in the meal.<span style="mso-spacerun: yes;"> </span>Saying
hello proved to be the cherry on top of the night.<span style="mso-spacerun: yes;"> </span>Perhaps an indicator of the people of the South, his college-aged
daughters took selfies with the Babe and the Mother said she would love to take
him home.<span style="mso-spacerun: yes;"> </span>This friendliness made
us all feel warm inside, and though we miss our Seattle friends like
crazy, we feel a little bit better about moving across the country. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This meal was a turning point in our attitude about the City
of Charleston. The food surpassed
my expectations, the service was a delight, and equally important, the
hospitable charm had me feeling a little bit more at "Home." </span></div>
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<span style="font-family: "arial"; font-size: 11.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So, what’s next, Charleston?<span style="mso-spacerun: yes;"> </span>Can’t wait to dig into everything you have to offer.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: "arial"; font-size: 11pt;"><o:p></o:p></span></span></div>
~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-11312743709648330642015-06-30T13:13:00.000-07:002015-06-30T22:01:02.490-07:00Goldfinch Tavern - Seattle<div class="separator" style="clear: both; text-align: left;">
To say I've been looking forward to this restaurant opening is an understatement. I adore Ethan Stowell establishments, and when I read about the effort put into the perfect french fries, I hoped it would be open for our anniversary. For our rehearsal dinner, a short twelve years ago, I was dying to have steak and fries for dinner. Of course my stomach was in too big of a knot that I actually had a bowl of rice, so since then, I've tried to make a point to have steak and fries on the anniversary of our rehearsal dinner every year. Enter: Goldfinch Tavern. It checks so many boxes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KHCQZw-KBrTeUxLFK_lY6uXY6R7lFSXo7u7rXAm7R3RIWfG0Nnf2x8ZEJqG-G5b0THL6PMQuDddCX_6E2udWwsOAVyyGUiRKtaQ7CHsW4mLlYftVvgUED6oWPQF2VTdq96AI9vgsGck/s1600/FullSizeRender-48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KHCQZw-KBrTeUxLFK_lY6uXY6R7lFSXo7u7rXAm7R3RIWfG0Nnf2x8ZEJqG-G5b0THL6PMQuDddCX_6E2udWwsOAVyyGUiRKtaQ7CHsW4mLlYftVvgUED6oWPQF2VTdq96AI9vgsGck/s320/FullSizeRender-48.jpg" width="243" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiid50b3I6iRGKH1SCjdNmc-TDpXsf3s9ad1qjKWJcE-i23gCNwK7sDq-hx6mAwnzeLQpSgs89VjuOmdzJx2M8dO7WwVTwUgk0WK0te0nBOP4SjWjXOy2GW3617X-tgcim7gnZkGZKunrA/s1600/FullSizeRender-49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiid50b3I6iRGKH1SCjdNmc-TDpXsf3s9ad1qjKWJcE-i23gCNwK7sDq-hx6mAwnzeLQpSgs89VjuOmdzJx2M8dO7WwVTwUgk0WK0te0nBOP4SjWjXOy2GW3617X-tgcim7gnZkGZKunrA/s320/FullSizeRender-49.jpg" width="201" /></a></div>
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Goldfinch Tavern is located in the Four Seasons Hotel in downtown Seattle, in the former space of ART. It goes without saying, the place is beautiful. Check out the view from our table. I'll admit it was maybe a little sweaty with the sun beaming in on me, but the view was so lovely that I did not utter a complaint.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimef90jETjzsZYpl4g8_D3kAaVwgxN7AEJpWtHkDWv97TmTYj7V_0QCrcu0WZ54w1DHf7oDrKgJlDXL0RJDP9LfMe1zZzxDZTWje1MM07IdqkiY74lxlVBMv9XAvIgyfQzoqHhWDChGkQ/s1600/FullSizeRender-50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimef90jETjzsZYpl4g8_D3kAaVwgxN7AEJpWtHkDWv97TmTYj7V_0QCrcu0WZ54w1DHf7oDrKgJlDXL0RJDP9LfMe1zZzxDZTWje1MM07IdqkiY74lxlVBMv9XAvIgyfQzoqHhWDChGkQ/s320/FullSizeRender-50.jpg" width="320" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EQSdywZylNOATDJ90iu9PNiZooA1JPM025QPSZUzu0dpUUIftsrIvSnEY3a2dREWHtESnnSgHE7ctPy4CWN5UDeFfSSktdireknJBiJIAhjswUl6QXQS8LDl5oR-F1t-VL6QchHKfkU/s1600/IMG_7997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EQSdywZylNOATDJ90iu9PNiZooA1JPM025QPSZUzu0dpUUIftsrIvSnEY3a2dREWHtESnnSgHE7ctPy4CWN5UDeFfSSktdireknJBiJIAhjswUl6QXQS8LDl5oR-F1t-VL6QchHKfkU/s320/IMG_7997.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Are you kidding me? I live here, friends. </td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OXo-EzprH6fY4YvDxFLCc_SQmRu9m8t3rFYv-KM8QUwT_YZNB0gCaflo1ujTj43ZgTxaNb7l3hDMZlyZvTjzd-S2mE0Ntru0Cx1OPoh7vkqogujXwsS3Q4ozq3q_yHRQkqgdixMXl5c/s1600/FullSizeRender-54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OXo-EzprH6fY4YvDxFLCc_SQmRu9m8t3rFYv-KM8QUwT_YZNB0gCaflo1ujTj43ZgTxaNb7l3hDMZlyZvTjzd-S2mE0Ntru0Cx1OPoh7vkqogujXwsS3Q4ozq3q_yHRQkqgdixMXl5c/s320/FullSizeRender-54.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers to twelve years of martial bliss! </td></tr>
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Dear Ben wanted to skip the oysters, but I know how very much he loves oysters, and I could not let him pass them up. Goldfinch has some great oyster options too. He chose the Penn Cove, Chelsea Gem, and Virginica. They were out of Penn Coves, and he really didn't care which ones he got, so he said, "Surprise me.".... so they did. The large one, and the one dressed up in the pic with the red wine mignonette and peppercorn ice, is a Pacific. This was his favorite of the three, and I can't remember the rest. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGGWka0fj0ehLJu0Vk44djNb6E6azs0yTNe8Vk2tiuGyeUcrLtQokK5if6uiz7vdcu6eWmlnqNX3wxvZNCDYN43uTUVzv9vrvkS3QXHgEEWq-q8eN4q_tgWvnE09U_laTGXZfMKliuyM/s1600/FullSizeRender-56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGGWka0fj0ehLJu0Vk44djNb6E6azs0yTNe8Vk2tiuGyeUcrLtQokK5if6uiz7vdcu6eWmlnqNX3wxvZNCDYN43uTUVzv9vrvkS3QXHgEEWq-q8eN4q_tgWvnE09U_laTGXZfMKliuyM/s200/FullSizeRender-56.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqrUFJofPw06Z7z7GoE-qFVy41SXqUFMXEGOEwHb5Y-DojzXGhgbIqqZZ7Mr2LnaX-PwTfyKO7NHTCxTW8Tq6cJOXhg9nD-Jwrh0srk8ODQvJ8Ul_2HNHC1tYuxXtPlz8voVreZko_9w/s1600/FullSizeRender-55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqrUFJofPw06Z7z7GoE-qFVy41SXqUFMXEGOEwHb5Y-DojzXGhgbIqqZZ7Mr2LnaX-PwTfyKO7NHTCxTW8Tq6cJOXhg9nD-Jwrh0srk8ODQvJ8Ul_2HNHC1tYuxXtPlz8voVreZko_9w/s200/FullSizeRender-55.jpg" width="200" /></a></div>
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We asked our fabulous server about his favorites from each section of the menu. The beef tartare was one that he noted, and this was on my radar during the countless times I had studied this menu before arriving. The cucumber relish is what you see atop the beef, and though that sounds simple enough, it was truly much more extraordinary. I'm finding that so much lately. Less is more is not just a trite saying your dad says. I mean, it also comes drizzled with a 12-year scotch, and four thick slices of grilled bread, so this is not merely a simple dish, by any means. Light, fresh, ... I didn't want to seem too eager, but I was.<br />
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The Fried Castelvetranos were also on my radar. I don't like chewing around the pit, but I understand this makes it a better olive - and certainly better for frying. I liked it, but felt all right about offering Dear Ben the last few.<br />
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I so, so, so wanted the Hamachi Crudo with chevril and red onion, but guess what? Dear Ben does not like goat cheese and onions. So, I took one for the team, and we ordered the Ahi Tuna Poke. Before you feel sorry for me not getting my first choice, our server shared that he had arrived at restaurant around 2pm that day and saw the kitchen crew cutting the fish a part. It was fresh. It was terrific. Again, no-frills and simply prepared. There was nothing standing in the way of the raw flavor of the tuna. No fried wonton strips or chips, just seaweed, a touch of ponzu, paper-thin radish curls, and a sprinkle with sesame seeds. </div>
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The Babe wanted the burger. He did not want the "kid" burger, but insisted on the adult burger. A half pound of beef? Sure, our 5-year old can do it. He asked for the Beechers cheese and housemade pickles to come on the burger, but wanted the onion marmalade on the side - he hears his dad talk about not liking onions too much, perhaps. Let me just tell you, this burger is amazingly delicious. Peppery and flavorful. We stole a few bites, and from the look on Dear Ben's face, it looked like he was starting to second guess our order...</div>
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... then he tasted the Chef's favorite cut, the Mishima Ranch Wagyu Beef Culotte.<br />
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The same spicy pepperiness, with a black currant sauce, tangy wilted greens, and simply fried artichoke hearts. I can't imagine anyone eating the whole portion if you're taking advantage of other parts of this menu, so it's great for sharing. Of course, we chose the fries for our steak-and-fries-tradition, and they really are stand-out. I think the Babe's fries were better, ours could have used just one extra minute in the fryer, but life is still pretty great from where we sit. I don't usually like dill seasoning, so don't be turned off by the "dill fries" in the name. They have a subtle dill flavor, but the crispy outside and soft inside, make it a site to be beholded - errr, tasted.<br />
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Goldfinch Tavern embodies the word "tavern." It's not just a place where alcoholic beverages are sold, but a place where people from all walks of life can feel comfortable. Wear your Kate Spade dress or your Levi jeans, and you'll be genuinely welcomed to enjoy the ambiance and fabulous Pacific Northwest fare. I'm hard to please, but this place is special. Way to go, Chef Stowell and Chef Ritchie! Can't wait to continue working my way through the menu while enjoying one of the best views in the city.<br />
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<i>*Dined Friday June 26</i></div>
~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-7749751604177559902015-06-29T09:32:00.001-07:002015-06-29T09:32:46.611-07:00Loulay - Seattle<div class="separator" style="clear: both; text-align: left;">
I had a friend from my teaching days who just raved about the Chef in the Hat. She loves him, you could see it on her face, and I love that kind of passion about food. So, I tried Luc, and it was cozy, then life got in the way, and it took so very long to finally make it to Chef in the Hat's latest endeavor, Loulay. I totally missed the boat on Rover. </div>
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Looks like my school friend isn't the only one who thinks the Chef in the Hat is pretty great: Seattle Met named it the Best Restaurant of 2014, Thrillist lists it in the Top 21 restaurants nationwide and included the Loulay burger in their in the Top 10 in 2014, and as if that wasn't enough, Zagat has Loulay as one of the 25 Most Important Restaurants of 2013. Impressive, for sure.</div>
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So, Friend Elaine and I set out on a sunny Seattle day for a lunch date to Loulay. Loulay is located in the Sheraton Hotel near the convention center in downtown Seattle. There is easy valet parking, though no self-park is available on site. </div>
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The host was a nice, chatty fellow. We probably didn't need to know the tidbits he shared as he brought us to our table, but alas, he was friendly, and we like friendly. Our server, however, was too-cool-for-school. Her words were nice enough, but her demeanor was a bit aloof and not super helpful. I guess for a restaurant with such great press, we expected more. </div>
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Since it's lunch, and we have to pick up our kids from school afterward, we went for their non-alcoholic beverage menu. I get my zen on with the Lotus Flower. It's made with basil, lime, mint, sage, cucumber, and soda served in a martini glass. Friend Elaine chose the Citrus-Rise. This drink combines fresh citrus, cranberry, a splash of tonic, then served up with a sugar-rimmed glass. Both drinks were lovely, though not inexpensive for the serving size - both $7 each. The value was further diminished when the server knocked my glass so hard that at least a quarter of the drink spilled over the table and on my clothes. Remember how cool she is? She's so cool she barely said she was sorry, and a replacement drink was not offered. Um, not cool. </div>
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Our first course comes out, and the food looks delish. The French Onion Soup, a must-try item in a French restaurant, was bursting with the veal broth flavor and topped with a hat of comté and baguette. It was good, but Friend Elaine didn't finish her bowl; she thought the cheese was too chewy. I probably would've finished it for her if I wasn't completely mesmerized by the scallops. </div>
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The scallops came in a deep bowl. They sat on a shallow pool of thin cream sauce and served with black garlic, beets, arugula, and pickled red onion. A thing of beauty. They were prepared perfectly medium with a nice sear on the outside. The combination of flavors and textured shined. I would've licked the bowl if that weren't frowned upon in public. </div>
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For our second course, Friend Elaine and I split the Bacon Sandwich and the Pastrami Sandwich. They split this up for us and served a simple salad of greens and carrot. The table was not quite big enough to accommodate both plates. Maybe these plates should be rethought; good thing we were only a party of two. </div>
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The Bacon Sandwich was my pick of the two. I have a hard time saying no to bacon under any circumstance. In fact, Friend Sophia says that like death and taxes, she can depend on bacon being a part of any dinner menu when she comes over. Maybe it's my Arkansas roots, but I do so love bacon. This bacon was fancy and treś thick. I prefer crispy bacon, and unfortunately, this bacon was too thick to be crisp, and whole pieces of meat wanted to slide out with every bite. I could barely taste the harissa jam and arugula. The combination sounds good in theory, but tasted more like toast with salty, cured pork. </div>
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Friend Elaine chose the Pastrami Sandwich. While there was more complex flavor in this sandwich, with smoked beef, green cabbage, leek and horseradish aioli, there just wasn't much to it. Maybe this is how the French stay thin? Take a look at this sandwich. Where is the middle? I ate the middle and left the crust. I try to use my carbs wisely, and this was just not worth it. Guess we should've taken the advice of the Thrillist and ordered the burger. </div>
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Both sandwiches were anti-climatic, yet we took he dessert menu. Boy, am I glad we did! The desserts made me forget the less than impressive sandwiches. </div>
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We couldn't pick just one, so we went with the Portuguese Beignets and Ice Cream Sandwich. Friend Elaine also added the Chef's Hot Chocolate.</div>
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The Ice Cream Sandwiches were the big winner for Friend Elaine. Frozen Valrhona milk chocolate parfait with cripy malt wafers and a passion fruit coulis. There were two, which was perfect for sharing. It was delicious, truly delicious, but not quite as good as the beignets. </div>
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Seriously, eating these yummy pillows of goodness remind about how grand life can be. It's perspective, ya'll. The roasted rhubarb was tangy and sweet, like the inside of the pie, and the chilled cylinder of mascarpone mousse provided a clean and buttery finish that completed this dish. These components worked marvelously together. Amour! </div>
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Friend Elaine enjoyed the Chef's Hot Chocolate, but we didn't read the menu carefully, so she was not expecting the toasted brioche and the smear of salted butter. You know when you're expecting one thing, but the taste isn't anything close to it? That's what happened. I suggested she try dipping it in the hot chocolate, but that didn't work either. This dessert was actually created based on the chef's childhood memories, but alas, we had reached our bread quota earlier in the lunch. </div>
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We are totally leaving on a high note. The dessert was absolutely phenomenal. The overall space had good energy, and I felt good dining there. It's a shame that the sandwiches didn't hit the mark, but it's hard to be good at everything. Plus, I find it's always true that sharing food with close friends is one of life's greatest pleasures. Thanks Friend Elaine for this wonderful belated birthday lunch! Muah! </div>
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~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com1tag:blogger.com,1999:blog-1963388509485001367.post-8442100326239384022015-06-28T16:18:00.000-07:002015-06-28T16:19:06.578-07:00Joule - Seattle<div class="separator" style="clear: both; text-align: left;">
You might imagine that Joule has been on my "list" for a long time. Chefs Rachel Yang and Seif Chirchi are a dynamic culinary duo with an impressive culinary history. Words like, James Beard, Iron Chef America, and Per se are always enticing, aren't they? Yep, Chef Yang was a James Beard Award semi-finalist for four years in a row. I've been to and enjoyed their other Seattle restaurants, Revel and Trove, so when Friend Claire said she had reservations for us at Joule, who am I to say no? </div>
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We arrived right on time and were immediately welcomed to a nice table on the patio. You won't be surprised to know that I wanted everything on the menu, but even the server said that would be too much. He suggested that we order eight sharable plates for the four of us, so we ordered ten. </div>
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From the Starters section, we chose the Beef Tartare and the Yellow Curry Pickled Beets. </div>
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Friend Claire wasn't terribly excited about the tartare, but the server assured her that it was a good "beginner" tartar with Asian pear, pine nuts, and spicy cod roe aioli. I'm happy to report that we all tried it and liked it. The beets were a refreshing and tangy. I loved the combination of flavors and textures with figs, olives and a spicy pistachio oil. I'd order both of these again. </div>
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From the Salads, we chose the Tat Soi with a warm Chinese sausage vinaigrette and smoked tea egg and the Smoked Tofu with honshimeji confit and a soy truffle vinaigrette. <br />
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Tat soi are the greens of the salad; it's a cross between spinach and a kind of bok choy - and it's delicious. There were little bits of Chinese sausage throughout, and with the eggs, this was a hearty salad that was full of flavor. The Smoked Tofu was terrific as well. Hom shimeji is a mushroom found in East Asia or Northern Europe. It has a bit of a nutty taste which paired perfectly with the smokiness of the tofu. I really, really enjoy most things tofu, and I have no qualms in giving this dish two thumbs up.<br />
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From the Rice and Noodle category, we chose just one: The Spicy Rice Cake with chorizo and pickled mustard green. This yummy, yummy dish was the favorite of the night! The rice cakes, those lovely little ovals, were the perfect chewy texture and thickness to soak up the spicy chorizo sauciness. Spot-on in every way. I would pop into Joule solely for this dish.<br />
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From the Vegetables, we chose the Long Bean, Burdock, and Mushroom Vadouvan. This plate was a good one, but didn't send me over the edge. Don't get me wrong, we ate the entire plate, but nothing wow-ed me after the rice cakes. It is a hard act to follow.<br />
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We tried two seafood plates and two steak plates: The Octopus with bok choy and hot bacon vinaigrette, the Mackerel with green curry cilantro chimichurri -<i>say that five times fast</i>- and black currant, "That" Short Rib Steak with a kalbi marinade and grilled kimchi, and the Snake River Farms Kobe Flank Steak with cucumber larb and sorrel.<br />
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I actually didn't care too much for either of the seafood dishes, though applause is certainly given for thinking outside the box in the preparation. While the mackerel has a ton of health benefits, it's just too fishy of a fish for me. The octopus was the largest piece of octopus I've had on a plate. Maybe I just wasn't used to such a big portion of meat outside of the tentacle. The bacon and bok choy were nice accompaniments though.</div>
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The beef dishes were also just all right. The short rib steak is taken directly off the of the rib to keep the meat in tact. It was prepared well, and I love kalbi, but for me, the texture was off. As for the flank, the presentation was the best part. It was good, not great. </div>
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<div style="text-align: left;">
I thought maybe I was getting full and that's why the final batch of plates didn't really do it for me, but that thought was proved wrong when dessert came. The Joule Box was ... Holy Tapioca! It was so, so good. So fresh, so perfect, and I so wished I had my own plate. Pearl tapioca with a ruby grapefruit brûlée and coconut bits. I never could have imagined that this dessert would be such a gorgeous little dance. </div>
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Despite a few plates that didn't quite suit me, I'm walking away with a happy feeling. The restaurant itself had a good vibe, the service was outstanding, the food was innovative -and had me looking up words on the internet to find out exactly what I was eating-, and the company, of course, was superb. A nice night out, indeed. </div>
~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-83124748633125058562015-05-22T21:21:00.001-07:002015-05-23T10:06:55.715-07:00Marjorie - Seattle<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">What's in a name? For me, a lot. Maybe
it's the teacher in me; memories of a good kid or not-so-good kid can
predispose me to an opinion. The only Marjorie I ever had in class was
just as sweet as sugar, so I came into Marjorie - the restaurant - with high
expectations. (A teacher should always have high expectations, though,
right?). While the restaurant doesn't dot her i's with a heart, this
place did not disappoint.<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">We arrived 45 minutes early for our reservation on Friday May 8th,
and almost without even approaching a hostess, we were greeted with a warm
smile. The option for outdoor or indoor seating was given, but how could
we pass up the chance to sit outside on a beautiful evening in Seattle?
The patio is not in the sunlight, but with the heaters, it was
comfortable all night. The metal chairs were colorful, the feel was cozy, and
the lights set the mood for a lovely evening.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Well, hello there, Patio. Sure, I'll take a seat. Thank you.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Menu posted on the window.<br />
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">As our menus were handed to us, we immediately
ordered a full order of plantain chips with guacamole and added the bay shrimp
ceviche. According to the reviews I read prior to our visit, this is a must.
The plantain chips were great - not greasy, not too sweet, not too salty
- the perfect vehicle for getting food in my mouth. The guac was artfully
presented and the taste was a fresh delight. I think next time I'll skip the
ceviche though; Bay shrimp just isn't my thing. Want to try these
plantains and don't have time to get over to Marjorie for a meal? Hop on
over to Whole Foods to find them! In fact, while you're at it, head on
over to the Marjorie website for the guacamole recipe too!! <o:p></o:p></span></div>
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<!--StartFragment--><span style="font-size: 13pt;">Picture Perfect - Eat with
your eyes first!</span></td></tr>
</tbody></table>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">After the plantains, we picked a few other starters
to get the night rolling. Yeah, I wanted to order everything, but alas, I
had to choose. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Burrata is my first choice, hands down, every time
it's offered, and tonight is no different. I equate burrata to a rich
molten chocolate cake, but made of cheesy goodness. I can't overstate the
deliciousness of their Gioia Burrata with grilled king oyster mushrooms.
Usually I try to leave the last bite for someone else in my group (can't
seem too eager, you know), but I feel sure I had more than my share of this
plate. Love! <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Next came the large order of Grilled Octopus.
I don't know when I became such a fan, I can hardly stop myself from
ordering it lately. (If you're sensing self-control issues, so did my
first grade teacher. Some things never change). Luckily our friends
were equally enthralled with the choice. This plate could have been a meal on
its own, with the marble potato, watercress, marcona almonds, and pickled
shallot. It was a nice, sturdy combo. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Our final app of the evening was the King Salmon
Crudo. My single best bite was a crudo at Anchovies and Olives nearby, so I'm
always on the hunt for a good crudo, and this one was gorgeous. Add some blood
orange, red onion, cured olives, with a bit of fresno chili, and there you have
it! A decent palate cleanser before the main plates appear, too.<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">After the appetizers and our initial
catching-up-on-life conversations, we had a chance to look around and take in
the atmosphere. Dear Ben snapped a pic of the kitchen on his way to the
bathroom. He sent several other pictures of the actual bathroom too.
He was a fan of the record player. You'll have to see for yourself,
I suppose. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">We asked our kind server what she liked the best
off of the menu, and she said, though it seems trite, she loves the pizza.
The current combination did have some allure (nettle pesto, baby artichokes,
pecorino, olive, vin cotto, and arugula), but none of us took her suggestion.
<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Dear Ben and Friend Priscilla went big for the
burger, The True Burger, adding the aged white cheddar. Friend Priscilla
ordered her meat medium well and Dear Ben ordered it as the chef recommends,
which is on the rare side of medium-rare (aka "rare roadkill,"
according to Friend Priscilla). Each wished the meat arrived a little bit
more in the middle, but it didn't stop them eating most of the plate. <o:p></o:p></span></div>
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<br />
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">I just could not decide what I wanted. I was
strongly leaning toward the Spring Vegetable Fettuccine or the Neah Bay
Halibut. I gave the server the third degree: Which dish has more
flavor? Which dish is more popular? She was steering my toward the
pasta, but I chose the halibut. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Thank goodness Friend David ordered the pasta and
was generous enough to share a bite. That's how you know you've got a true
friend. I actually preferred that homemade dish of thick fettuccine,
almost pappardelle, to the halibut. The taste of springtime in those
sweet English peas and baby artichokes, combined with the innovative twist of
the chickpea puree with Parmigiano Reggiano DOP, white wine, and butter.
That dish, on a night like this one, was pure perfection. In fact,
Friend Priscilla notes that when her Dear David really loves his dish, he will
scrape up any last remnants from the plate, and that's just what he did! I'll
go out on a limb, and advise you to order whatever pasta dish they have on the
menu. They obviously know what they're doing. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">With all of that praise of the pasta, I should also
say that my halibut was terrific. Just comparatively, it had a heavier
feel, with the acidity of the tomatoes, the buttery melted leeks, and the
Fiddlehead Ferns (guess where those cute things are in the picture?).
Here's your food education of the day - these delectable additions are
full of omega-3 and omega-6 fatty acids, and are high in iron and fiber - and
in real life, they have a nice kick of flavor that I quite enjoyed. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">And dessert... Friend Priscilla says it's a must.
"Always," she says. How can you argue with that?
So, we picked two. I am fundamentally against bread pudding; so
much, I can hardly type the words. I had a bad experience with it
probably 15 years ago, and I'm not over it. Friend David gave me a
hard time, "Bread with bourbon? What's not to like?!" I have to
admit, when you put it that way, my aversion does seem silly, so I bucked up
and tried it. Ok, ok, it was good. Brioche bread with bourbon caramel,
toffee, and cream. What's not to like? It's pictured in the bowl.<o:p></o:p></span></div>
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<span style="font-size: 16pt;">Now, a S'more. My favorite, favorite, and
with Espresso - Yes, please! House graham, espresso-dark chocolate cremeux, and
a marshmallow brûlée. Just the words alone might have me dancing! Both
desserts were spectacular. Thank goodness, Friend Priscilla is a dessert
girl! </span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">As we got up from the table, I turned to take a quick last glance at
Marjorie. It was a nice night, with a delicious meal from start to
finish, and such wonderful company. Good Night, Miss Marjorie... Till next
time. </span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><br /></span></div>
<a href="http://www.urbanspoon.com/r/1/1524883/restaurant/Capitol-Hill/Marjorie-Seattle"><img alt="Marjorie on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1524883/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-2814171920650108732013-05-10T23:58:00.000-07:002013-05-29T08:40:15.235-07:00Midori Bakery - Redmond,WAWhat can wake a sleeping blog? You guessed it, something that takes your breath away. Oh, I'm much more of a savory girl, and that's what makes the fact that Midori Bakery is what has awoken this sleeping blogger so amazing. I'm not exaggerating. Midori makes me squeal with delight. Squeal.<br />
<br />
I heard about Midori from Friend Colleen. Friend Colleen discovered Midori's tasty treats from the Woodinville Wedding show at Novelty Hill/Januik Winery, and the promptly passed the word. I don't waste time; I made a trip to the bakery the next day. All I needed were words like: Bacon Cheddar Cheese Scone with Caramelized Onions, Madrange White Ham and Swiss Croissant with Dijon Mustard, Pain au Chocolat (that's a Chocolate Croissant, y'all), along with some beautifully decorated specialty cakes - just check out their facebook page!<br />
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You might guess that I'm not easily impressed with cake decorations. I was impressed. So impressed I booked Midori for the Babe's 3rd Birthday party without tasting a thing. Pictures matter, right, Mamas?<br />
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In the meantime, the Babe and I visited Midori each and every Wednesday before soccer. Lemon Ginger Scones, Twice Baked Blueberry Croissants, Mushroom Broiche with Comté cheese, and the espresso chocolate pecan cookie, among other things. I found myself making playdates after soccer just so I could bring someone else a treat from Midori - and I couldn't let them eat alone. I'm a true Southerner, you know.<br />
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The Babe's Birthday rolls around, and Baker Morgan sends me a draft of birthday cake designs. Again, to say that I was impressed is an understatement. Her ideas, and the way that she captured the exact theme, was impeccable. Baker Morgan and her husband, Baker Jeremy, together have a talent that I haven't found since falling in love with the pastry excellence of Certified Master Baker, Arturo Diaz, who made my wedding cake ten magical years ago. Truly, this dynamic duo, too, creates magic.<br />
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Not only can the Midori team put a design on paper, but let me just tell you, they have one steady hand (hands?). The intricate details made the cake a work of art. I almost didn't want to cut it, but I handed Dear Ben the cake knife anyway. I'm glad I did, and I think the rest of the guests were glad too.<br />
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Top layer, vanilla and vanilla. No color. No sprinkles. Nothing to turn off a 3 year old. Yet full of vanilla goodness. She even makes her own vanilla syrup. Woah. The bottom layer, chocolate cake with salted caramel mousse with a whiskey ganache. That sounds like a mouth full, you say? Tell me about it, I've been eating it during naptime all week. (No judging, please).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Pahi6MV55NpLs_Vfe-cBX0bSiAGGjre3XwSTW5VYdyh-R_L8Eu6R80dPumHhVp7gD8wz2zpcNvTTBvh47wTRXtqXI7rzc8bw9kf5EBUplJziX8idX-CQH4FrYVXJXHsKt-ykagO-5sQ/s1600/DSC_0048.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Pahi6MV55NpLs_Vfe-cBX0bSiAGGjre3XwSTW5VYdyh-R_L8Eu6R80dPumHhVp7gD8wz2zpcNvTTBvh47wTRXtqXI7rzc8bw9kf5EBUplJziX8idX-CQH4FrYVXJXHsKt-ykagO-5sQ/s320/DSC_0048.JPG" height="212" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6XMok-ffdt1el1pBpMux8G-znLQC0Sm0P8ZINkuP-r8Cu5VLQPgSwsCGh4mPIzvfCcFl4aZgcTMNMriIuh4GWlEfz5HYZc0rzlkrenTJMcNNrMMczc-4nR07b-FLaj0YY4TuuGp6NQs/s1600/DSC_0052.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6XMok-ffdt1el1pBpMux8G-znLQC0Sm0P8ZINkuP-r8Cu5VLQPgSwsCGh4mPIzvfCcFl4aZgcTMNMriIuh4GWlEfz5HYZc0rzlkrenTJMcNNrMMczc-4nR07b-FLaj0YY4TuuGp6NQs/s320/DSC_0052.JPG" height="212" width="320" /></a> </div>
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Finally, we sent our guests packing with the most buttery, delicious shortbread cookie that you ever did taste. Dear Ben, who likes to think I'm silly for searching for the most fabulous things to eat, admitted that the cookie was the best he ever had. We had four leftover. I ate three. I savored them in the glorious Seattle sunshine that we've been blessed with. Can you imagine a more magnificent<u> </u>moment that eating a cookie with Heaven practically shining down on you with each and every bite. Over the top? You try it and tell me. I'm just trying to think what other occasion I can justify ordering these cookies. Midori wrapped these darling favors and tied that pretty little bow too. Thank you, Morgan and Jeremy!</div>
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Go ahead, Ohhh and Ahh over the details of the cake, and then give Midori Bakery a call for your cake needs. Don't even think about trying to get the last weekend in April though. It's mine. Indefinitely. Don't want a cake? Go anyway. Savory and sweet, there's something for everyone. Plus, they have coffee, and I hear they are getting an ice machine for those, like me, that want an iced Americano. Spill your favorites on my facebook page (Notes from the Napkin - Blog), and you're welcome.<br />
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Midori Bakery</div>
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14676 NE 95th Street</div>
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Redmond, WA </div>
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<tr><td class="vTop prs"><span class="fwb fcg"></span><br /></td><td class="vTop pls"><a href="http://www.midoribakery.com/" rel="nofollow" target="_blank">http://www.midoribakery.com</a></td></tr>
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<a href="http://www.urbanspoon.com/r/1/1749673/restaurant/Seattle/Midori-Bakery-Redmond"><img alt="Midori Bakery on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1749673/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com2tag:blogger.com,1999:blog-1963388509485001367.post-82559115221219943672011-02-13T19:53:00.001-08:002011-02-24T20:40:38.163-08:00Etta's Seafood - Seattle<span style="font-family:trebuchet ms;">I guess it's a rite of passage for all Seattleites to dine at each of Tom Douglas's restaurants. Now that I've had the pleasure of brunching at Etta's, I'm halfway there. We hadn't even planned on leaving the house this Sunday, but Friend Jeff asked us to meet him downtown, and well, I'm an easy sell - especially on a bright sunny day in February.</span><br /><br /><span style="font-family:trebuchet ms;">I ordered an iced tea, seems brunchy enough with the Babe in tow. Dear Ben and Friend Jeff were a little more adventurous. Dear Ben with the Market Milk Punch, and Friend Jeff with the Scratch Bloody Mary House Pepper. Both drinks were exceptional. So different from each other, though I couldn't decide which one I liked best. Maybe I'll get both next time so I don't have to decide.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br /></span><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold;">Market Milk Punch</span> & <span style="font-weight: bold;">Bloody Mary </span></div><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6k_jwhXiUiHj5hjdcrqxom-Y-yqDhsvjvMBNzQUna_-DQtERkLG8oulm4p2JNHqDpkBk8Dt7U5jIT44XaQ1S9dH9GRSXa6btXoX5voJr9vREOksf3VIuA9Sg0RTWBBCbwDdrzPI05yc/s1600/IMG_1941.jpg"> <img style="cursor: pointer; width: 230px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6k_jwhXiUiHj5hjdcrqxom-Y-yqDhsvjvMBNzQUna_-DQtERkLG8oulm4p2JNHqDpkBk8Dt7U5jIT44XaQ1S9dH9GRSXa6btXoX5voJr9vREOksf3VIuA9Sg0RTWBBCbwDdrzPI05yc/s320/IMG_1941.jpg" alt="" id="BLOGGER_PHOTO_ID_5577000426112055090" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgMQE1GchweROo7vOvdWsk7EMJb_Ozlxus8UcaE5_oRG6mEMHga3cByMeia2zFYq7-8ojS_kEWmErMk6WRB4t99J9uhNi5NYz57yX4ILiFl5z9oNMp3zUuRz9PcbX1NX3ii2L6kPhYE0/s1600/IMG_1940.jpg"> <img style="cursor: pointer; width: 219px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgMQE1GchweROo7vOvdWsk7EMJb_Ozlxus8UcaE5_oRG6mEMHga3cByMeia2zFYq7-8ojS_kEWmErMk6WRB4t99J9uhNi5NYz57yX4ILiFl5z9oNMp3zUuRz9PcbX1NX3ii2L6kPhYE0/s320/IMG_1940.jpg" alt="" id="BLOGGER_PHOTO_ID_5577000430507389090" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6k_jwhXiUiHj5hjdcrqxom-Y-yqDhsvjvMBNzQUna_-DQtERkLG8oulm4p2JNHqDpkBk8Dt7U5jIT44XaQ1S9dH9GRSXa6btXoX5voJr9vREOksf3VIuA9Sg0RTWBBCbwDdrzPI05yc/s1600/IMG_1941.jpg"><br /></a></div><br /><br /><span style="font-family:trebuchet ms;">Since they were out of the Monkey Bread and Salted Caramel Apple Scone, we settled for breakfast entrees only. Although it was a disappointment that they were sold out of those sides, I forgot all about it once our food arrived.</span><br /><br /><span style="font-family:trebuchet ms;">Dear Ben ordered the Bay Shrimp Roll. It's their take on a lobster roll, served cold in a homemade buttered brioche. Dear Ben said the bread was awesome, but the shrimp salad wasn't anything to write home about. It's not that it was bad, but with more exciting things on the menu, he'll get something else next time. I feel like even the waitress tried to sway him towards the burger - his second choice today. It was a blessing in disguise that he ordered a plate of room temperature food since The Babe wasn't as cooperative as he could've been (good thing he's so cute).</span><br /><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">Bay Shrimp Roll with Waffle Chips</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-T-7PuDxFQWD-dUauzKJPAto27Ib03CHfpqnzryCO6GWnp2PXGjp3nxaqtbjrrkhkEe0slEFimAmEQbeBljJy46TGJJvBKwDuNT74qyAfckHd8cPVSVwo1auazBwGZXY0eMeMtCX6Lw/s1600/IMG_1948.jpg"><img style="cursor: pointer; width: 291px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-T-7PuDxFQWD-dUauzKJPAto27Ib03CHfpqnzryCO6GWnp2PXGjp3nxaqtbjrrkhkEe0slEFimAmEQbeBljJy46TGJJvBKwDuNT74qyAfckHd8cPVSVwo1auazBwGZXY0eMeMtCX6Lw/s320/IMG_1948.jpg" alt="" id="BLOGGER_PHOTO_ID_5577000162272449538" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">Friend Jeff ordered the Corned Beef Hash with two poached eggs. I'm glad he ordered this because I really wanted to try it. This was a fancy version, nothing like what Momma served out of the can - though I do like it cold, sliced, and fried the way only Momma knows. Today's corned beef was true corned beef, like you'd see on St. Patrick's Day, served on a chunky hash. Friend Jeff wasn't expecting such big pieces of green pepper, but it was tasty nonetheless. The habanero ketchup was unexpectedly special, too.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Corned Beef Hash</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1uefHLibAXLdIrL3QcPEQRzP1XnCh_5MHdd66kLi5bbl77so-9VwdjaHBmE0SDZMhM3ecnaFYQu-lyhZIBkvjawwKeCoIWu_FRcy701tRvd3KTkBGGRCEVNyMaRt2s2bn3Q2OJsHeCM/s1600/IMG_1945.JPG"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1uefHLibAXLdIrL3QcPEQRzP1XnCh_5MHdd66kLi5bbl77so-9VwdjaHBmE0SDZMhM3ecnaFYQu-lyhZIBkvjawwKeCoIWu_FRcy701tRvd3KTkBGGRCEVNyMaRt2s2bn3Q2OJsHeCM/s320/IMG_1945.JPG" alt="" id="BLOGGER_PHOTO_ID_5577000149463021650" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">I saved the best for last... today's special. Spot prawns and andouille sausage and cream cheese grits. All you had to say was spot prawns, and I'm in. A favorite among favorites. Even though these were not Santa Barbara Spot Prawns, this dish was so, so good. Everything about it was wonderful. Spicy broth, cooked just right, and creamy-dreamy grits. </span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Spot Prawns & Andouille Sausage with Grits</span></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZ-vS0ejL7j20AKvkCBugG2d-dtK0o0YL_8Xt2V_q9OFx_jvIZTOz0PYo7VAWSNtVjDbJnjXt6AFeFYE4nb1cVjo1MsWFi38DJdMqj4-R6X9q-_2-iWgsjAyNXyKo-571PT8_2DcEQf0/s1600/IMG_1942.JPG"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZ-vS0ejL7j20AKvkCBugG2d-dtK0o0YL_8Xt2V_q9OFx_jvIZTOz0PYo7VAWSNtVjDbJnjXt6AFeFYE4nb1cVjo1MsWFi38DJdMqj4-R6X9q-_2-iWgsjAyNXyKo-571PT8_2DcEQf0/s320/IMG_1942.JPG" alt="" id="BLOGGER_PHOTO_ID_5577000137324666882" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">All of my Tom Douglas experiences have been excellent: the food, the ambiance, and the service. Today's brunch was no exception. It was a wonderful way to begin a bright, sunny day in downtown Seattle. What a great city we live in! </span><br /><br /><br /><span style="font-family:trebuchet ms;">Etta's</span><br /><span style="font-family:trebuchet ms;">2020 Western Avenue</span><br /><span style="font-family:trebuchet ms;">Seattle, WA 98121</span><br /><span style="font-family:trebuchet ms;">216-443-6000</span><br /><span style="font-family:trebuchet ms;">http://tomdouglas.com/index.php?page=ettas</span><br /><br /><a href="http://www.urbanspoon.com/r/1/2343/restaurant/Downtown/Ettas-Seafood-Seattle"><img alt="Etta's Seafood on Urbanspoon" src="http://www.urbanspoon.com/b/logo/2343/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-19912744865513144732011-01-22T19:59:00.000-08:002011-02-19T22:48:20.442-08:00Barking Frog - Woodinville<span style="font-family: trebuchet ms;">In the heart of Woodinville's wine district, next door to the highly acclaimed Herbfarm, and nestled on the Willow's Lodge campus, you'll find The Barking Frog Restaurant. A restaurant with those qualifications doesn't really even have to be good because people will still come, but... it is. Brunch at The Barking Frog was certainly a delight.</span><br /><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsT0fB1CsB48QqGw43A_0Y6VtxN92EQfkaGNg3ZiZHNwz7DWz50gWJbbkosxTMto6Q79cAZgiJCTnt_7_izVnxOjlGJPEtjGbfF-fioALSC8uGlIk_4Nmy3V_0z9EFDILIcQWuTXTpPI/s1600/DSCN0317.JPG"><img style="cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsT0fB1CsB48QqGw43A_0Y6VtxN92EQfkaGNg3ZiZHNwz7DWz50gWJbbkosxTMto6Q79cAZgiJCTnt_7_izVnxOjlGJPEtjGbfF-fioALSC8uGlIk_4Nmy3V_0z9EFDILIcQWuTXTpPI/s320/DSCN0317.JPG" alt="" id="BLOGGER_PHOTO_ID_5574878253859640722" border="0" /></a><br /></div><br /><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvO3sVgasUEdJrmKQer5IM8SDfSj0ipPR6mADuiHsPfrwNJmcw6AhGFZPbuXP33KGPTfp5dQbgAA5LaUpOU0NasOd5MSmpmP_SKCygu15fiVrtevHtns952RNVeo5I1VlWUTbteyrxzXI/s1600/DSCN0316.JPG"><img style="cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvO3sVgasUEdJrmKQer5IM8SDfSj0ipPR6mADuiHsPfrwNJmcw6AhGFZPbuXP33KGPTfp5dQbgAA5LaUpOU0NasOd5MSmpmP_SKCygu15fiVrtevHtns952RNVeo5I1VlWUTbteyrxzXI/s320/DSCN0316.JPG" alt="" id="BLOGGER_PHOTO_ID_5574878394608416498" border="0" /></a><br /></div><br /><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglQjMlBVVlSDwVS6JUkOFV12POePpdSO5lWxsGnY5LrCbJXT-IAVuddJZ7Ffg3YQ0Xm_3u75qHyhaV2-cPqbuVQG_PYlyXV7fjfSfTAYyxti1s7DWmRoAIuk5MJ01gybrjE8LxqHo2PI/s1600/DSCN0304.JPG"><img style="cursor: pointer; width: 289px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglQjMlBVVlSDwVS6JUkOFV12POePpdSO5lWxsGnY5LrCbJXT-IAVuddJZ7Ffg3YQ0Xm_3u75qHyhaV2-cPqbuVQG_PYlyXV7fjfSfTAYyxti1s7DWmRoAIuk5MJ01gybrjE8LxqHo2PI/s320/DSCN0304.JPG" alt="" id="BLOGGER_PHOTO_ID_5574878270168422722" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBHAfT7NK6jXLx3OE9Kd5IDReKqFinDyiyM-uHSdRT-viRafk1wO3pCf7F30dp_OdigCP3ICIp30gisM4zI-v7sAK7WBBLr3SzrzTh_SxIEdlMh7QqFeCdpcXKl7fMFJkaHhKHSyZNOU/s1600/DSCN0314.JPG"> <img style="cursor: pointer; width: 274px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBHAfT7NK6jXLx3OE9Kd5IDReKqFinDyiyM-uHSdRT-viRafk1wO3pCf7F30dp_OdigCP3ICIp30gisM4zI-v7sAK7WBBLr3SzrzTh_SxIEdlMh7QqFeCdpcXKl7fMFJkaHhKHSyZNOU/s320/DSCN0314.JPG" alt="" id="BLOGGER_PHOTO_ID_5574882087360660114" border="0" /></a><br /></div><br /><span style="font-family: trebuchet ms;">A friendly hello from the hostess, a perfect seat on the cozy, upholstered bench so The Babe had a soft place to sit, and a warm atmosphere, decorated with bottles and bottles of wine. It's more than a place to eat; it's the kind of place you could sit and drink a bottle (or two) of wine. And guess what music was playing in the background when we first arrived. A little Toad the Wet Sprocket. Coincidence? Maybe, but I prefer to think they have a good sense of humor. Yep, I like this place already.</span><br /><br /><span style="font-family: trebuchet ms;">The brunch menu has a wide array of choices, and I had quite a time deciding what to get. That's always a good sign. </span><br /><br /><span style="font-family: trebuchet ms;">MIL Janice ordered the Dungeness Crab Cakes Benedict. Traditional brunch meets the Northwest; this plate comes with roasted red potatoes, herb Hollandaise sauce, and your choice of toast, English muffin, or biscuit. MIL Janice said the crab cakes were as good as The Red Bar in Grayton Beach, Florida. This is her crab cake standard. All crab cakes are compared against it, so this is saying a lot. There wasn't a lick left on her plate.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Dungeness Crab Cake Benedict</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEvjCVdwr70PDhJTOJUvGJfYIVtt0bxpcTz48U_9vD9ykskRUpnVw_3oYBO1MsMcOmTavilhVPk_H20NYoxn3LNFK_jGTXrNJ5d4xJ_YcOfrUnAb_US2NwqsXgHYlnaotEH4i1ZHOL2o/s1600/DSCN0306.JPG"><img style="cursor: pointer; width: 320px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEvjCVdwr70PDhJTOJUvGJfYIVtt0bxpcTz48U_9vD9ykskRUpnVw_3oYBO1MsMcOmTavilhVPk_H20NYoxn3LNFK_jGTXrNJ5d4xJ_YcOfrUnAb_US2NwqsXgHYlnaotEH4i1ZHOL2o/s320/DSCN0306.JPG" alt="" id="BLOGGER_PHOTO_ID_5574878247235607890" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Dear Ben ordered the Hot Open Faced Turkey Sandwich. They use Zoe's turkey, then embellish it with caramelized onions, Havarti cheese, and cranberry chutney. He said it tasted like Thanksgiving on a sandwich. He ordered his sandwich with sweet potato fries, and that was definitely the right choice. I can't say for sure if they're homemade, but I ate more of them than anyone. I couldn't stop.</span><br /><br /><div style="text-align: center; font-weight: bold; font-family: trebuchet ms;">Hot Open Faced Turkey Sandwich<br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7mzcjJTwGAcHlhVzckZh4QBoPnhi6qbGOpOq_z7X4XVfvLJRFZ5YoIPOEZZB7m7iJwydshgn9JEl6EbaEAzaV5KX4fs0XOKKY7gKdgdr1UB7cZv_EZYyMNAs-BdUcD6cUyAEkRoCg4M/s1600/DSCN0308.JPG"><img style="cursor: pointer; width: 298px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7mzcjJTwGAcHlhVzckZh4QBoPnhi6qbGOpOq_z7X4XVfvLJRFZ5YoIPOEZZB7m7iJwydshgn9JEl6EbaEAzaV5KX4fs0XOKKY7gKdgdr1UB7cZv_EZYyMNAs-BdUcD6cUyAEkRoCg4M/s320/DSCN0308.JPG" alt="" id="BLOGGER_PHOTO_ID_5574875817598417906" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoEKgunc7ZNGRv2HGcI1ml4mUDrB1UMz_kUITb2izkXbBTl9AnKuO817oK1FaC85Wz2HDCoZD0nZDZGcy1AT3IFN9doYKQY0DHUfE0yINNT_2aSjFM8r4Eh9uA5dksxlStdseYCWm0v8/s1600/DSCN0310.JPG"> <img style="cursor: pointer; width: 283px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoEKgunc7ZNGRv2HGcI1ml4mUDrB1UMz_kUITb2izkXbBTl9AnKuO817oK1FaC85Wz2HDCoZD0nZDZGcy1AT3IFN9doYKQY0DHUfE0yINNT_2aSjFM8r4Eh9uA5dksxlStdseYCWm0v8/s320/DSCN0310.JPG" alt="" id="BLOGGER_PHOTO_ID_5574875813561763378" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">FIL Dave and I ordered the burger. See, we do have something in common! Why would I order the burger with so many other interesting things on the menu, you ask? It's because Chateau St. Michelle's Cynthia recommended it the week before, and I had been thinking of it ever since. Actually, she recommended the lamb burger, but our server talked me into the regular beef burger. </span><br /><br /><span style="font-family: trebuchet ms;">Well, it wasn't exactly regular. It's a bacon cheese burger taken up several notches: Ninety Farms beef, Pleasant Valley Peppercorn Gouda, CANDIED BACON, Bibb lettuce, roasted tomato, and mayo on a Macrina Brioche bun. Not just any burger can boast those adjectives, but it was the candied bacon that sold me! I see more of that in my future. A very good burger, indeed. </span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Northwest Local Beef Burger</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXdSO10Xes7ImKWmrCOK4NyMoH7mDhjnOwxUStFh81lWkyS9wVNPrN9ClqVzHzaF4en68O5jXEImhTDlXWulqhQMMEDt9ZgukLCa5RewQo_tlseKBLwNfLVl0V4vKOnTPboNe54EuSZo/s1600/DSCN0311.JPG"><img style="cursor: pointer; width: 304px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXdSO10Xes7ImKWmrCOK4NyMoH7mDhjnOwxUStFh81lWkyS9wVNPrN9ClqVzHzaF4en68O5jXEImhTDlXWulqhQMMEDt9ZgukLCa5RewQo_tlseKBLwNfLVl0V4vKOnTPboNe54EuSZo/s320/DSCN0311.JPG" alt="" id="BLOGGER_PHOTO_ID_5574875806512475554" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4triGRlpoJCwNe5R3h9JNGPEdBXri-0dmcBN9Iq8wevjn66IBiYDokA00FdwBVbOr72-DP4RecEnf2yFdK1h1mOYba1CYsyhDtJ8NPTy39-KRRmkLr_Q-6p6Otl5EJMWzIH-i5NbwIDM/s1600/DSCN0312.JPG"> <img style="cursor: pointer; width: 284px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4triGRlpoJCwNe5R3h9JNGPEdBXri-0dmcBN9Iq8wevjn66IBiYDokA00FdwBVbOr72-DP4RecEnf2yFdK1h1mOYba1CYsyhDtJ8NPTy39-KRRmkLr_Q-6p6Otl5EJMWzIH-i5NbwIDM/s320/DSCN0312.JPG" alt="" id="BLOGGER_PHOTO_ID_5574875801542679490" border="0" /></a><br /></div><br /><span style="font-family: trebuchet ms;">Such a pleasant brunch, and I do believe it was enjoyed by all. The Barking Frog will definitely see repeat business out of us. <span style="font-style: italic;">Ribbit! </span></span><br /><br /><br /><span style="font-family: trebuchet ms;">The Barking Frong</span><br /><span style="font-family: trebuchet ms;">14580 NE 145th Street</span><br /><span style="font-family: trebuchet ms;">Woodinville, WA 98072</span><br /><span style="font-family: trebuchet ms;">425-424-2999</span><br /><span style="font-family: trebuchet ms;">http://www.willowslodge.com/wine_dine/barking_frog.html</span><br /><br /><a href="http://www.urbanspoon.com/r/1/6429/restaurant/Seattle/Barking-Frog-Woodinville"><img alt="Barking Frog on Urbanspoon" src="http://www.urbanspoon.com/b/logo/6429/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-42632045703581371622011-01-16T15:40:00.000-08:002011-02-20T21:15:36.881-08:00Spring Hill - West Seattle<div><div style="text-align: left;"><span style="font-size:100%;"><span style="line-height: 115%;font-size:11pt;" >Spring Hill has long been on my list. I can still remember the day that Friend Kelly posted a link about the restaurant on my facebook page. It was a link to an article by Bon Appétit Magazine announcing that Spring Hill had made the Best New Restaurant List of 2009. It might have taken more than a year, but the day finally came. My first adventure over the West Seattle Bridge.</span></span></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><span style="line-height: 115%;font-family:";font-size:11pt;" ><br /></span></span></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><span style="line-height: 115%;font-family:";font-size:11pt;" ><br /></span></span></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><img style="cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMU0vyJwFKLOT_WMSqsrnriXzkZDjXyF2Rj5IC3tVmw27ioxGk8zwbcUfIQCsrd3GAxuBSodHZI5owPfdPSGcuJhyphenhyphenCjr-NeWkVt-zumpbvU8pjvp6zfSbxWU2zwmxLwb4j-drPJwfxLE/s320/DSCN0226.JPG" alt="" id="BLOGGER_PHOTO_ID_5563756364396500194" border="0" /></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:16px;"><div><span class="Apple-style-span"><span style="font-size:16px;"><br />Spring Hill has several tempting drink choices, including Mexican Coca-Cola. Dear Ben and I had iced tea, and Friend Kris got a mimosa. Friend Keri was the wise owl and started with a Bloody Mary.<br /><br />The Bloody Mary warrants a </span><span style="font-size:16px;">little<span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;"> more infor</span><span style="font-size:16px;">mat<span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;">ion. We all tasted it and agreed that it might be the best one we'd ever tried. It was made with chili-infused vodka, house-made worcestershire sauce, and a spicy</span><span style="font-size:16px;"> rim of finely ground salt. Of course it didn't hurt that it included a green olive, pickle, and thick mortadella sau<span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;">sage skewer. Friend Keri gave Friend Kris her o</span><span style="font-size:16px;">live. If that doesn't say, "Olive You," I don't know what does.</span></span></span></span></span></span></span></span></div><div style="font-family:Georgia,serif;"><span style="font-size:16px;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;"><br /></span></span></span></span></span></span></span></div></span></span></span></div><div style="font-family:trebuchet ms;"><div style="text-align: center;"><span style="font-weight: bold;" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Bloody Mary</span></span><br /></div></div><div style="text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><img style="cursor: pointer; width: 161px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3t-36GusCJnchhAHGYkZBYyqeWcUyxvofFoJPDPIY4Lj7W2QgWkRHo4ZAactlwk16VRv8nmZmznLjcs9lbl2lCGT-dpAlmzYIL0zvU4gN9cI4xbg4GMCEO9PaAu6uSoGEowVuoKh2lh8/s320/DSCN0229.jpg" alt="" id="BLOGGER_PHOTO_ID_5563756352358755506" border="0" /></span></span></div><div><br /><span class="Apple-style-span" style="font-size:100%;"><span style="font-size:100%;"></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;"><span style="font-size:16px;">The apple beignets with vanilla </span><span style="font-size:16px;">sauce were the first to be served and proved to be a memorable start. Whoever thought that dessert can be an appetizer was a genius; that's what Friend Kris said. It's a great idea that nary a person can argue. Friend Keri said that if she doesn't like her meal, she would order more of these. Sounds like a good plan to me. Light and airy, sugary-sweet, and filled with a thick a<span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;">pple slice. The b</span><span style="font-size:16px;">est I've ever had. After the beignets were eaten up, there was still a bit of vanilla sauce left in the bowl. Friend Keri said she wanted to lick the bowl, just as she was using her finger to make sure none of that deliciousness escaped. I think Emilie Post would have approved, just this</span><span style="font-size:16px;"> once.</span></span></span></span></span></span></div><div style="font-family:trebuchet ms;"><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;"><span style="font-size:16px;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;"></span></span></span><br /></span></span></span><div style="text-align: center;"><span style="font-weight: bold;font-size:100%;" ><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;">Apple Beignets</span></span></span><br /></div></div><div><div style="text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:16px;"><img style="cursor: pointer; width: 320px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC88fYmAs7q-SPiDFrEJWlEHZjg3FrQCd4xxPH_k5HiGxCfF0GitJ_CQ0GUStCjAqmobLnoA9L8M2jcTTVvWQMfm5xihQwjYhX0A7BPbAMgNuBPJWT1NONfsXY5CGJdU8bj7kvBybyZc/s320/DSCN0233.JPG" alt="" id="BLOGGER_PHOTO_ID_5563756039993281330" border="0" /></span></span></span></div><div><div style="text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"> </span></span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><img style="cursor: pointer; width: 300px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNI6q6hkPVwdAXzfe8GQfdsxCm6v4bjbObRHgRhBJEnFPxFOXTJFpOGRosDX7p9vneFTCjJknGJKsYGLc0CvlueUrEKSMzdHzl5gvxdxDIBS3fvbvg0ClYlR4tFIf_ttwuO3BSNDD1QVc/s320/DSCN0240.JPG" alt="" id="BLOGGER_PHOTO_ID_5563756027851426562" border="0" /> </span></span><span style="font-size:100%;"><img style="cursor: pointer; width: 286px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrA2yfxCOmcTRtzycejCSS_bpsWpi4O-hKnjIpUB21SMXCUZ2rcJzhyemU9MY5w_lD-fWlAq46VMWNyxjPobrckerWxzb4I3W5raKucUmgIbWOJ4B15O_ZFjMT6OpyYTTJzD_f3m39Wo/s320/DSCN0242.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755689862468642" border="0" /></span></div><div style="font-family:trebuchet ms;"><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;"><br /></span></span></span></span></span></div><div><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;"><br />I love popovers (goat cheese <span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;">popovers ar</span><span style="font-size:16px;">e my favorite), and the Spring Hill popovers were a tasty treat too. The dough was cris<span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;">p crust on the outside, and soft on the inside. Bread lovers everywhere can uni</span><span style="font-size:16px;">te around this popover. It's se</span><span style="font-size:16px;">rved with your choice of jam or nutella, and we choose the cinnamon spiced apple butter. The apple butter was great, so I felt that even the Babe needed a little taste.</span></span></span></span></span></span></span></span></span></div><div style="font-family:trebuchet ms;"><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:100%;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;"><span class="Apple-style-span" style="font-size:16px;"><span style="font-size:16px;"><br /></span></span></span></span></span></span></span></span></span></div><div style="text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><span style="font-weight: bold;">Popover with Apple Butter</span><br /></span></span></div><div style="text-align: center;font-family:trebuchet ms;"><img style="cursor: pointer; width: 320px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDTIl7lXREScpwuV2XOdPTNkoAVnRcvAESngw-6wPJVi8z_0iZ8ke71Fgi__U8ZbK-XjvMKzNVjfSpG1qUOOXXTbcYhl7L5YIzkqnsKt-j_scWtfz8Sgcg-VUxOQHA0osxkeblAPZzoU/s320/DSCN0235.JPG" alt="" id="BLOGGER_PHOTO_ID_5563756051176116770" border="0" /></div><div style="font-family:trebuchet ms;"><br /></div><div><p class="MsoNormal"><span class="Apple-style-span">We did order something more appropriate for the Babe. The Babe ordered fruit and yogurt. While he's not quite old for such a fancy yogurt with vanilla bean and honey, the peeled apple slices were right up his alley.</span></p></div><div style="text-align: center; font-weight: bold;font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Fruit and Yogurt</span></span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><img style="cursor: pointer; width: 276px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRE6AfUMnivL6jLWKiWafMpeLqu6ALgqQ5b1vHoVpDDobE4qI9ntlJqT_zmw3CSkSwQ0bBJ0SbrDXLAgTYe_qq5X8ZAc9WtONkKCpgMMMMRpCafulZwaX9VvSa3M3jpyAWNHWuvCwUjwE/s320/DSCN0234.JPG" alt="" id="BLOGGER_PHOTO_ID_5563756041246776386" border="0" /> <span class="Apple-style-span" style="font-size:16px;"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKU1QdrvcsGGPKTUY7swax4yXvFSJgGCMCoTn4Bk_wcpCvCDPp__iPWONIlu7vy6V2JveR2bQS9ENclEglfWBV09VKqgS2lOGbgjLpS7QZ31Ck-YyS4WkM3pO1S-tG1EFte8SZ65RvxU/s320/DSCN0237.JPG" alt="" id="BLOGGER_PHOTO_ID_5563756059991012738" border="0" /></span></span></span></div><div style="text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><span style="font-style: italic;">The Babe with his newfound teether.</span><br /></span></span></div><div style="font-family:trebuchet ms;"><span style="font-size:100%;"><br /></span></div><div><span style="font-size:100%;"><div><span style="font-size:16px;"><br /><span class="Apple-style-span"><span>Soon, our main courses arrived. Friend Kris and I got the Fre</span><span class="Apple-style-span" style="font-size:16px;">nch Toast. French Toast is something I have never ordered at a restaurant. Sweet foods too early in the morning, my stomach does not like. But this French toast can be ordered with fried chicken nuggets and sausage gravy. If you aren't a fan of the chicken and waffle kind of thing, you can go traditional with spiced apples and powdered sugar.</span></span></span></div><div><span class="Apple-style-span"><br /><span class="Apple-style-span"><span style="font-size:16px;">Four slices of thick toast and three round fried chicken nuggets, with a chunky sausage gravy and maple syrup for dipping or drizzling. </span><span style="font-size:16px;">Friend Keri enjoyed the maple syrup, but I lapped up the gravy. You can eat the gravy with a fork! Friend Kris asked for a bit more gravy, which the server happily obliged.<br /><br />The texture of the bread was indee</span><span style="font-size:16px;">d just right, not too eggy and the perfect sponginess. Remember this is coming from a girl who as a general rule does not enjoy French toast. It was a plate that will please even the pickiest eater.</span></span></span></div></span></div><div face="trebuchet ms"><span style="font-size:100%;"><br /></span></div><div><div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">French Toast with Fried Chicken Nuggets</span></span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><img style="cursor: pointer; width: 320px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuT9KG82hSBgAC8WJnttD9VwM2BJzxMhhCBXm-nkgFfxCiXqf9MaQZhAiVmz1M2dvbBwENOxxsCm_-CDAdhOCqZuOxIsxk6MAkOhyphenhyphenYcBnTj6W1avclVKClxAQEAmxKpT_aAiqsm-ZM8I/s320/DSCN0251.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755678159636818" border="0" /></span><br /></div><span style=";font-family:Cambria;font-size:100%;" ><br /></span><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><img style="cursor: pointer; width: 320px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYsM_FEtHXLMTpmmoErhXij_J1Lm_kBXOHA-eS5cZztSf700G_DZB_DlwO62cE1Ca-Z2HKIZS3js1dCJapvkadvKHTcF1GaJGgub9UtCOUjA5qQQ0C2DeBiXR0eMc75tpnZ_nnMmgO_U/s320/DSCN0250.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755688124793666" border="0" /></span></div><div><span class="Apple-style-span"><span style="font-size:100%;"><br /><span class="Apple-style-span"><span style="font-size:16px;">Friend Kris also ordered a side of Zoe's applewood smoked bacon. It was the right thickness but could've been cooked a bit mor</span><span style="font-size:16px;">e. The crispiness of bacon is so subjective, and not everyone likes it as crispy as</span><span style="font-size:16px;"> I do. I managed to eat my share, of course.<br /><br />He also asked for a side of hash brown potatoes. They were formed in little rectangles, and I'm just going to give them t</span><span style="font-size:16px;">he benefit of the doubt that they were made from a whole potato that once existed in their facility.</span></span></span></span></div><div><span class="Apple-style-span"><span style="font-size:100%;"><br /></span></span><div style="font-family: trebuchet ms;"><div style="text-align: center;"><span style="font-size:100%;"><span style="font-weight: bold;">Bacon & Hash Browns</span></span><br /></div><div style="text-align: center;"><span style="font-size:100%;"><img style="cursor: pointer; width: 301px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyn-68NYNSjqj_OxMPuh9sORsnT2EdC0d-D4Kco-dzjvJ_NA1DUUTVo2AJ4jKfdYqf5OtjUo6gYzc-_cPpdNDpy2Ap7vvANNN_qtdJAxdS8mc1nnGGNXWXEXn20HY9ODGddgiE5MDHDJU/s320/DSCN0253.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755672681922674" border="0" /> <img style="cursor: pointer; width: 266px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcrsm5BctZFAStfuiM_XSZKoAgvkxUmYdXOcPM9KS701YMUWE8K-Jd3E4Hz8_T0Rn2mZbofD-lcPHv23FheVEE0EeOKeSmiIB6LioEbBuBU_1J2pal8dxdeAyYYJzmqHIMC3I4aP-CxM/s320/DSCN0254.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755138646883042" border="0" /></span></div></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span"><span style="font-size:100%;"><span class="Apple-style-span"><span style="font-size:16px;"><span>In my opinion, Friend Keri</span></span><span style="font-size:16px;"> was the big </span><span style="font-size:16px;">winner of the day. She picked the wood grilled kassler bone-in hamsteak. I never, ever would have thought it would be so succulent; the description reminded too much of pork steak, which I despise. The skin-on hamsteak was thick and juicy and salty and fabulous. The plate came with Beecher's cheddar grits topped with a soft cooked egg and sauteed greens. I'm a grits girl, and they were terrific. I could eat that every day.</span></span><br /><br /></span></span><div><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Bone-In Hamsteak</span></span><br /></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><img style="cursor: pointer; width: 262px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWeS3RO1mhkS4RA4vvFzE-wPohTfbznUWOEhdnxjqV34qkstSZbT9PhvMLeDMDQj6vz2BnHchzpedT4u3WoyweOd6l5_C5mbPFLHxgyPAby8YHgRWKQOQ0wOJXcZ0TNYZlmiwh9jwAMs/s320/DSCN0243.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755133762993298" border="0" /><span class="Apple-style-span" style="font-size:16px;"> <img style="cursor: pointer; width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2z7UzUs4k5kfAWF3n1bYdGFJCSTMyIIbWONr6sRZfwk_MT1z6tbHFGLprYO3hDdYlp0ZuWx8mKcJ7YCdG5GcxtsMUv6AfCDP56OxrRswkVFBLKnB3a_ppC31SMtYXbp4pLYscOKom2k/s320/DSCN0249.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755137600037634" border="0" /></span></span></span></div><div><span style="font-size:100%;"><br /><span class="Apple-style-span"><span class="Apple-style-span"><span style="font-size:16px;"><span class="Apple-style-span"><span>Friend Kris thought that Dear Be</span></span></span><span class="Apple-style-span"><span style="font-size:16px;">n was the big winner of the day though. He picked the chicken fried turkey </span><span style="font-size:16px;">club. Yes sir, chicken fried steak meets the classic club. Every bit of the plate was taken to the next level. Tomato preserves, butter lettuce, crispy bacon, and thick Beecher's cheese. As if the sandwich wasn't enough to satisfy anyone's soul, it's served with a mound of beef-fat fries. Fried Kris grabbed a fry off of his plate before it ever hit the table, proclaiming that it was the best fry he's ever had. The white oniony sauce on the side had us all double-dipping. If you like a club sandwiches, you will not go wrong with this. I dare anyone reading to find a better club sandwich. Seriously, tell me if you find it because I will ha</span></span><span style="font-size:16px;"><span class="Apple-style-span"><span>ve to seek it out.</span></span></span></span><br /></span></span><span style="font-size:100%;"><span class="Apple-style-span"><br /></span><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;font-size:100%;" >Chicken Fried Turkey Club</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihv7BfIimAMKTZjwrg1sm1cPA-cK5DpJqFmo0nT5V90dC6J-DVVVBIj2ZM7RocyU2Ec8Llf2n0hW3GM6AOWSiD-cQEjlwme2Bm86jikER9rIVsJFAO8WoI7-mr6mNgmtrOJ8MnT-n98U/s1600/DSCN0245.JPG"><img style="cursor: pointer; width: 320px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihv7BfIimAMKTZjwrg1sm1cPA-cK5DpJqFmo0nT5V90dC6J-DVVVBIj2ZM7RocyU2Ec8Llf2n0hW3GM6AOWSiD-cQEjlwme2Bm86jikER9rIVsJFAO8WoI7-mr6mNgmtrOJ8MnT-n98U/s320/DSCN0245.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755129051425778" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksOCRWyTpjOziwIWheVaHfTYFXbIizvY-2-I46XDmtdtKlPmDaVRDmY0msuCZHtxQpqRj5hc4d_UIckIuDBbKKQrtbjhtn0pSV_8Eo2mv4UC2TXpXLKk1qgu3bh7ehRXVvLDvqMnBihE/s1600/DSCN0246.JPG"><img style="cursor: pointer; width: 295px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksOCRWyTpjOziwIWheVaHfTYFXbIizvY-2-I46XDmtdtKlPmDaVRDmY0msuCZHtxQpqRj5hc4d_UIckIuDBbKKQrtbjhtn0pSV_8Eo2mv4UC2TXpXLKk1qgu3bh7ehRXVvLDvqMnBihE/s320/DSCN0246.JPG" alt="" id="BLOGGER_PHOTO_ID_5563755125331180402" border="0" /></a><br /></div><span class="Apple-style-span"><span style="font-size:100%;"><br /></span></span><span style="font-size:100%;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span style="font-size:16px;"><span style="font-size:16px;">The whole brunch experience was good on so many levels. Dear Ben says it's more dangerous to drive after eating this than after having three beers. You will love it so much that you will be delirious. Friend Keri was red in the face, and I don't believe I've ever seen Friend Kris </span></span><span style="font-size:16px;">get out of control. He just kept putting food in his mouth, grabbing every which way from the many plates on the table.</span><span style="font-size:16px;"><br /></span></span><span style="font-size:16px;"><span class="Apple-style-span"><span style="font-size:16px;"><br /></span><span style="font-size:16px;">Coming from a table that might be just a little bit hard to please, Spring Hill blew us all away. I'm coming back. And soon. I've got to have your Monday Night Fried Chicken before it's too late. July 11, 2011 is the last hurrah for that sought after meal. Until then...</span></span></span></span><br /></span><br /><br /><span style="font-family:'trebuchet ms';">Spring Hill Restaurant & Bar</span><br /><span style="font-family:'trebuchet ms';">4437 California Ave SW</span><br /><span style="font-family:'trebuchet ms';">Seattle, WA 98116</span><br /><span style="font-family:'trebuchet ms';">206-935-1075</span><br /><a style="font-family: 'trebuchet ms';" href="http://www.springhillnorthwest.com/">http://www.springhillnorthwest.com/</a><br /></span><!--EndFragment--> </div></div></div></div></div></div></div></div></div><br /><br /><a href="http://www.urbanspoon.com/r/1/452413/restaurant/West-Seattle/Spring-Hill-Seattle"><img alt="Spring Hill on Urbanspoon" src="http://www.urbanspoon.com/b/logo/452413/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-14482426163254608872011-01-15T22:44:00.000-08:002011-02-13T09:22:42.724-08:00The Walrus and the Carpenter - Seattle<span style="font-family: trebuchet ms;"><span style="font-style: italic;">"Mmmmm... Oysters!" says the Walrus. </span> </span><span style="font-family: trebuchet ms;"><br /><br />The Walrus and the Carpenter is one of Seattle's hottest "NOW" spots. It's gotten lots of good press; in particular, GQ Magazine gives it a top new restaurants in America nod (January 2011). Oysters are their cup of tea, and they do that the best.</span><span style="font-family: trebuchet ms;">They have quite the variety, and the presentation was just lovely. However, their small plate dishes were hit and miss. You could very easily have a really great meal, and conversely, you might very well have a less-than-stellar experience. Being the big orderer that I am, we had just about everything on their menu. I'll tell you what you should get and what you should skip.</span><br /><br /><br /><div style="text-align: center; font-family: trebuchet ms;">The line at the door: No reservations taken.<br />Have a beer or a glass of wine at the adjoining coffee/bike shop while you wait.<br />The coffee shop has excellent salted chocolate chip cookies to sweeten the wait too!<br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDD2-0iFBO-yG-CnGut4b4z1pra7W74dd9yBqYmGFW3BFKJAHgY1HAZ-Jh7WPxfkfHqMYduiLWT9i9Xnb-WZXha-k4RfkoXPLuVzW43O7IHfXu5OFh29OBeFSjdhEYFVxeRHrERIZ4n8/s1600/DSCN0220.JPG"><img style="cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDD2-0iFBO-yG-CnGut4b4z1pra7W74dd9yBqYmGFW3BFKJAHgY1HAZ-Jh7WPxfkfHqMYduiLWT9i9Xnb-WZXha-k4RfkoXPLuVzW43O7IHfXu5OFh29OBeFSjdhEYFVxeRHrERIZ4n8/s320/DSCN0220.JPG" alt="" id="BLOGGER_PHOTO_ID_5563045975911358546" border="0" /></a><br /><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTLXBU4H_C8WkJKpsPkWwSGeyuLl6M85pQe3PakK8FHkbbg_wlsxgY6sxgI0JqyVNQX_qzml4aWAkXpVKb_rTTHX5gfDN9asPfYYtOdh-PRs6JYqJbVWtnplZYz48KNpweI1p3MHLoE4/s1600/DSCN0218.JPG"><img style="cursor: pointer; width: 285px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTLXBU4H_C8WkJKpsPkWwSGeyuLl6M85pQe3PakK8FHkbbg_wlsxgY6sxgI0JqyVNQX_qzml4aWAkXpVKb_rTTHX5gfDN9asPfYYtOdh-PRs6JYqJbVWtnplZYz48KNpweI1p3MHLoE4/s320/DSCN0218.JPG" alt="" id="BLOGGER_PHOTO_ID_5563045967010144210" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaZ8CpAxzZH4fOaV7Kf9l9a6n3M0YKG8Ekv6bA30OPUw9rg178U0KyHFUYa80iBpQLlMnxFyfU3OYg4IO22ZsGOkxVMdoLTRlwA6IsGa1gSUiZ8JM7LzfiHXu2V_hcVsx0yCOA9KPmSc/s1600/DSCN0217.JPG"><img style="cursor: pointer; width: 282px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaZ8CpAxzZH4fOaV7Kf9l9a6n3M0YKG8Ekv6bA30OPUw9rg178U0KyHFUYa80iBpQLlMnxFyfU3OYg4IO22ZsGOkxVMdoLTRlwA6IsGa1gSUiZ8JM7LzfiHXu2V_hcVsx0yCOA9KPmSc/s320/DSCN0217.JPG" alt="" id="BLOGGER_PHOTO_ID_5563045964840651778" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">The featured cocktails menu gives lots of opportunity for experimenting, and everyone was generally happy their choices. </span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Porch Swing & Pamplemousse</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIHXcdbJFGAfVlItnat2kwJYrwtgKPkcDiAtS4ZyXZZylmUFzis1Klv8ojKcBwfACyNcT9SAhDoEYtmZ8wR1VAI-l6H6hoY_arRD69CthJvV9s9-SO5q7lIE8Wj6vgLHQRJsf-xxfzSQ/s1600/DSCN0143.jpg"><img style="cursor: pointer; width: 217px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIHXcdbJFGAfVlItnat2kwJYrwtgKPkcDiAtS4ZyXZZylmUFzis1Klv8ojKcBwfACyNcT9SAhDoEYtmZ8wR1VAI-l6H6hoY_arRD69CthJvV9s9-SO5q7lIE8Wj6vgLHQRJsf-xxfzSQ/s320/DSCN0143.jpg" alt="" id="BLOGGER_PHOTO_ID_5563045394772400178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEWgd_zzI5ZRiS-mo9oNY-TMchxbkVE61WoGU_bN4sxu7IwZ7FC_XedC5gcePNXdvlBM4nalzCY1-vHFYlZWHyzC1YCXSkXtFnOjy09IT4IYBvgdpT4c15m_ves-WJ1t96PLYxQq3KXw/s1600/DSCN0150.jpg"> <img style="cursor: pointer; width: 161px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEWgd_zzI5ZRiS-mo9oNY-TMchxbkVE61WoGU_bN4sxu7IwZ7FC_XedC5gcePNXdvlBM4nalzCY1-vHFYlZWHyzC1YCXSkXtFnOjy09IT4IYBvgdpT4c15m_ves-WJ1t96PLYxQq3KXw/s320/DSCN0150.jpg" alt="" id="BLOGGER_PHOTO_ID_5563045986804083954" border="0" /></a><br /><span style="font-weight: bold;">Henry's Old Fashioned</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmWuZdJTIdB0QXMFydJ-V52CPyeHyxlo5iLTinC_uiPpRtJA1CqXEvRQPmFCIOLbuztD7WvonYB1XWgR8k3WC27YhxbqN-8XwjzWnkDSQ8m-jZO8O661aWRaXqFNeOntUI71WTlXbhV4/s1600/DSCN0144.jpg"><img style="cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmWuZdJTIdB0QXMFydJ-V52CPyeHyxlo5iLTinC_uiPpRtJA1CqXEvRQPmFCIOLbuztD7WvonYB1XWgR8k3WC27YhxbqN-8XwjzWnkDSQ8m-jZO8O661aWRaXqFNeOntUI71WTlXbhV4/s320/DSCN0144.jpg" alt="" id="BLOGGER_PHOTO_ID_5563045384413721058" border="0" /></a><br /><span style="font-weight: bold;">Norwegian Wood & Cranberry Fizz</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvNT8Sw1qa2O3MIbuKnTkZ7cNZA-mPgDeeZh3SAObfetEi0qHPAEQvKHZqQXxQZAj4mSWFLVaW9NHmY2bAhm4Rw4k5QSHBORoiixj8Pe3J3gE5KWpG8Jdg8mmgNC6jOIK1-nMW0wVYFI/s1600/DSCN0151.jpg"><img style="cursor: pointer; width: 202px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvNT8Sw1qa2O3MIbuKnTkZ7cNZA-mPgDeeZh3SAObfetEi0qHPAEQvKHZqQXxQZAj4mSWFLVaW9NHmY2bAhm4Rw4k5QSHBORoiixj8Pe3J3gE5KWpG8Jdg8mmgNC6jOIK1-nMW0wVYFI/s320/DSCN0151.jpg" alt="" id="BLOGGER_PHOTO_ID_5563045354480918034" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUTEQFVYuA47qpYb_h0GlyxfguDVuXktqHuUGGQ1wyYSlODwCo_OlnG_DJUxHNgqvpNyNlqiOojKsnrPS4-I9psI7xNVSYV8ezS-h3VFFAIrQhQpU4VcHeGf0gOCqtPwA3y31lHjojo4/s1600/DSCN0170.jpg"> <img style="cursor: pointer; width: 201px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUTEQFVYuA47qpYb_h0GlyxfguDVuXktqHuUGGQ1wyYSlODwCo_OlnG_DJUxHNgqvpNyNlqiOojKsnrPS4-I9psI7xNVSYV8ezS-h3VFFAIrQhQpU4VcHeGf0gOCqtPwA3y31lHjojo4/s320/DSCN0170.jpg" alt="" id="BLOGGER_PHOTO_ID_5563044597537336194" border="0" /></a><br /></div><br /><div style="text-align: center; font-family: trebuchet ms;"><br /></div><br /><span style="font-family: trebuchet ms;">Oysters: <span style="font-style: italic;">Get them!</span><br />This is the reason to visit The Walrus and the Carpenter. Several choices, and something for everyone - even Friend Jeff and Friend Kris ate one! If you're looking for a small oyster, try the Olympia. The Olympia oyster is also the only native oyster, and I like the Kusshi (British Columbia).</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZoEd_GqViwlQNFOqAHUEW24TWVqT3AD9ZOqnSwSWhnpIqRADzOpB5KSTIfNf_zkDk0iq49LjObTurFAcowlxotkqXGhRWR1l88DnTsqanLvDwSV9V4WEuIOuYDaNAx8MQ-cr56OM7V4/s1600/DSCN0146.jpg"><img style="cursor: pointer; width: 180px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZoEd_GqViwlQNFOqAHUEW24TWVqT3AD9ZOqnSwSWhnpIqRADzOpB5KSTIfNf_zkDk0iq49LjObTurFAcowlxotkqXGhRWR1l88DnTsqanLvDwSV9V4WEuIOuYDaNAx8MQ-cr56OM7V4/s320/DSCN0146.jpg" alt="" id="BLOGGER_PHOTO_ID_5563044594485336226" border="0" /></a><br /></div><br /><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3PiuSsvP4nutJoCdpX2NFV64c28ONaD3Lfbqo4ncRMS_MWYo7yGkke0lfQp1fRpd1nHmQ0xxV8X_rqtP4PqTMVUDpYO7lXo5p5FPgKAb8mhLJRkDHrTF6-fnogsu04s0RcIQoji7mQA/s1600/DSCN0120.JPG"><img style="cursor: pointer; width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3PiuSsvP4nutJoCdpX2NFV64c28ONaD3Lfbqo4ncRMS_MWYo7yGkke0lfQp1fRpd1nHmQ0xxV8X_rqtP4PqTMVUDpYO7lXo5p5FPgKAb8mhLJRkDHrTF6-fnogsu04s0RcIQoji7mQA/s320/DSCN0120.JPG" alt="" id="BLOGGER_PHOTO_ID_5563044588298129218" border="0" /> </a><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfSAGhO3-qy9K8xhS_A6zUwiyD58cWYonGWlnG_DuFSBtEF3UTf1u46HQmFE6PciIgxu-tw0TIWok0rvP0tsNNnKYP8axVzoaixsAcBoNr0qQ1Y-wPfEyD1Hl5U7Que4G23nFsBl-2FU/s1600/DSCN0123.JPG"><img style="cursor: pointer; width: 299px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfSAGhO3-qy9K8xhS_A6zUwiyD58cWYonGWlnG_DuFSBtEF3UTf1u46HQmFE6PciIgxu-tw0TIWok0rvP0tsNNnKYP8axVzoaixsAcBoNr0qQ1Y-wPfEyD1Hl5U7Que4G23nFsBl-2FU/s320/DSCN0123.JPG" alt="" id="BLOGGER_PHOTO_ID_5563044579268657874" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fxxCvC-Rt7kqNoVPSdNd9myUIbkabyyubizIgQ7TWYfOoWusjyi96pTrZHlFV3F4ZF_05vkxY-xa6J0nKhiInCQ55HEYJsSm_l6cUBRwDvan-aQ_y_Ui1OLwMIRKr0xv8D1UkZiQIj4/s1600/DSCN0122.JPG"> <img style="cursor: pointer; width: 299px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fxxCvC-Rt7kqNoVPSdNd9myUIbkabyyubizIgQ7TWYfOoWusjyi96pTrZHlFV3F4ZF_05vkxY-xa6J0nKhiInCQ55HEYJsSm_l6cUBRwDvan-aQ_y_Ui1OLwMIRKr0xv8D1UkZiQIj4/s320/DSCN0122.JPG" alt="" id="BLOGGER_PHOTO_ID_5563044583592710162" border="0" /></a><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFA6RH1EV33zfvaSySUJ0iY6EFvClNCor4tITbHaQQSu-QzUTFS-1G2rf-shbY7UqZrCKXCYuCsqCNWo72vPUcTx-qc0t7eUQKBqn3VGwlkmTbv1Nh9RUhV5Ub-yk51IEH5vf2ko2aN7o/s1600/DSCN0160.JPG"><img style="cursor: pointer; width: 320px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFA6RH1EV33zfvaSySUJ0iY6EFvClNCor4tITbHaQQSu-QzUTFS-1G2rf-shbY7UqZrCKXCYuCsqCNWo72vPUcTx-qc0t7eUQKBqn3VGwlkmTbv1Nh9RUhV5Ub-yk51IEH5vf2ko2aN7o/s320/DSCN0160.JPG" alt="" id="BLOGGER_PHOTO_ID_5563045993806791714" border="0" /></a><br /><br />Dear Ben and Friend Keri indulged in Round Two.<br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuq2z2_QAnAFuF4gOe9_q-qGZwc8XlXN-ieifmrwkRbWdDlpqtODfWqypC3hyphenhyphenHIRjYGVdXpVxCSxL_0_mHjcUVtjrOW0aOIyFo5rdg8zcb11MLdegkAwwTok4p9NrO1FtMp5klmLPQsQ/s1600/DSCN0167.JPG"><img style="cursor: pointer; width: 320px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuq2z2_QAnAFuF4gOe9_q-qGZwc8XlXN-ieifmrwkRbWdDlpqtODfWqypC3hyphenhyphenHIRjYGVdXpVxCSxL_0_mHjcUVtjrOW0aOIyFo5rdg8zcb11MLdegkAwwTok4p9NrO1FtMp5klmLPQsQ/s320/DSCN0167.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043741699550898" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Utz Brand Potato Chips for a buck: </span><span style="font-style: italic; font-family: trebuchet ms;">Skip it!</span><br /><span style="font-family: trebuchet ms;">These were nothing special; they could have been Lay's for all practical purposes. In all fairness, I should have read the menu more clearly because I was expecting house made, kettle-style chips. I did go to the trouble of looking up Utz Brand, with headquarters in Pennsylvania, and it looks just like a regular small snack company. I think I would have preferred Washington's local potato monger, Tim's, which hails environmental excellence.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Utz Brand Potato Chips</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNycwV5DaCz4XvNJ6VV77oaHL8H9_F6zWqNuxjGuHwhTc2_wu-safWp0PTG-Y-bA75TzB5Er3x5d-GiN-3BbEe1NsggEjfyCVFWvKDU9T0Q__BpZYnYX3drvEfULtSPNFJAXig1EawUs/s1600/DSCN0162.JPG"><img style="cursor: pointer; width: 320px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNycwV5DaCz4XvNJ6VV77oaHL8H9_F6zWqNuxjGuHwhTc2_wu-safWp0PTG-Y-bA75TzB5Er3x5d-GiN-3BbEe1NsggEjfyCVFWvKDU9T0Q__BpZYnYX3drvEfULtSPNFJAXig1EawUs/s320/DSCN0162.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043734505716802" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Marinated Picholine Olives: </span><span style="font-style: italic; font-family: trebuchet ms;">Get it!</span><br /><span style="font-family: trebuchet ms;">Who doesn't like snacking on olives? What I liked about these briny bites are how easily the olive meat pulled away from the seed. It made for a much neater pitting process in my mouth.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Picholine Olives</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-v6bFj3SAz4YEgIp1z6H_1hYKgT6wy9hhPi1c61NJU2DxltQCuWY6uG92TE8udbuY-wwZmCo05IcaHMnWnM7mh_iWfKBEzAxKtYM6db2hdoGEKve_tfWImpqfN4TvPI2RxwhnYgt61I/s1600/DSCN0161.JPG"><img style="cursor: pointer; width: 320px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-v6bFj3SAz4YEgIp1z6H_1hYKgT6wy9hhPi1c61NJU2DxltQCuWY6uG92TE8udbuY-wwZmCo05IcaHMnWnM7mh_iWfKBEzAxKtYM6db2hdoGEKve_tfWImpqfN4TvPI2RxwhnYgt61I/s320/DSCN0161.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043739456857858" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Smoked Trout: </span><span style="font-style: italic; font-family: trebuchet ms;">Get it!</span><br /><span style="font-family: trebuchet ms;">The smoked trout was the best dish of the night. The plate was complete with a salad of lentils, walnuts, creme fraiche, and pickled red onion. Everything about it was deliciousness. I wish I had a plate of it right now.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Smoked Trout</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pfUdq5JsF5U_nfvP1B9qsiCO2gXzN4EC5Soh8honELuSWXm41W7Qw1oRZeXQMRxjq5w8alh-_nyCOm7jiFu0Jc5C0K4me6KD2KXFxaHOhzByocI4n9VCJBHAo8ZfYvClKdW3Z1plKWU/s1600/DSCN0164.JPG"><img style="cursor: pointer; width: 320px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pfUdq5JsF5U_nfvP1B9qsiCO2gXzN4EC5Soh8honELuSWXm41W7Qw1oRZeXQMRxjq5w8alh-_nyCOm7jiFu0Jc5C0K4me6KD2KXFxaHOhzByocI4n9VCJBHAo8ZfYvClKdW3Z1plKWU/s320/DSCN0164.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043732693927330" border="0" /></a><br /><br /><div style="text-align: left;"><br />White Anchovy Tartine: <span style="font-style: italic;">Anchovy fans should get it!</span> <span style="font-style: italic;">Skip it, otherwise.</span><br />Crostini, smashed avocado, smoked paprika, and the anchovy with onion. Friend Keri is an anchovy fan, and she loved this. Friend Kris, however, did not concur. In fact, he said, "Never again." It was good, but I think the avocado would have been better on the side - or not at all. Friend Jeff thought the avocado was great though, but he'd eat avocado on his breakfast cereal.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">White Anchovy Tartine</span><br /></div></div></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Mu6TrKp5crHyJtjEe07ylNVITApmq7PgUqMNHaHTt3KR1bO1jtXtoIT9k1WSCU72kZS57ku1ieNr8KClNJBNAsxTCRvqqq63XRGYyQUCQiuSf5dnjOIm4qglCdaQRpPnhR9ja5Q6SQg/s1600/DSCN0168.JPG"><img style="cursor: pointer; width: 320px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Mu6TrKp5crHyJtjEe07ylNVITApmq7PgUqMNHaHTt3KR1bO1jtXtoIT9k1WSCU72kZS57ku1ieNr8KClNJBNAsxTCRvqqq63XRGYyQUCQiuSf5dnjOIm4qglCdaQRpPnhR9ja5Q6SQg/s320/DSCN0168.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043725384418258" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Queso Iberico and Tomato Jam: </span><span style="font-style: italic; font-family: trebuchet ms;">Get it!</span><br /><span style="font-family: trebuchet ms;">Spanish cheese is among my favorites, so I must recommend it.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Queso Iberico and Tomato Jam</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiOyK4AokDbuV3o-IuHXhZMXRDt93H8EmcMYsvXPAVI5x_kwlLeHoyC1GQXXuK61ZfO_Rw6WErKx5gHNvKH2Zjp42JxdP1YkS7tkDsioxdyt_X4M1aCqLNZXH9HNV5pc9mQFFOoGBPeg/s1600/DSCN0172.JPG"><img style="cursor: pointer; width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiOyK4AokDbuV3o-IuHXhZMXRDt93H8EmcMYsvXPAVI5x_kwlLeHoyC1GQXXuK61ZfO_Rw6WErKx5gHNvKH2Zjp42JxdP1YkS7tkDsioxdyt_X4M1aCqLNZXH9HNV5pc9mQFFOoGBPeg/s320/DSCN0172.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043387148504178" border="0" /></a><br /><br /><br /><div style="text-align: left;">Fourme d'ambert and Boat Street Pickled Raisins: <span style="font-style: italic;">Get it!</span><br />I picked this for Friend Kris, the blue cheese lover. There was chatter at the table about not getting the "Cheese with raisins," but everyone was delighted when it arrived. It's hard to go wrong with cheese, isn't it?<br /><br /></div><span style="font-weight: bold;">Fourme d'ambert and Boat Street Pickled Raisins</span></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYgUUylTbkeR3lwS71WtX4FALRLYirqQ9vRkj3ATIFRxEeMj84JQP_uapQDsZyOU-Gid8gcVT5uGhqCFyikNtyGKs9n4eittHwwtGVJ02lEghLmuNs1f8yMLF6NHZh4WVaL4EAKjTZUE/s1600/DSCN0173.JPG"><img style="cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYgUUylTbkeR3lwS71WtX4FALRLYirqQ9vRkj3ATIFRxEeMj84JQP_uapQDsZyOU-Gid8gcVT5uGhqCFyikNtyGKs9n4eittHwwtGVJ02lEghLmuNs1f8yMLF6NHZh4WVaL4EAKjTZUE/s320/DSCN0173.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043383481685186" border="0" /></a><br /><br /><br /><div style="text-align: left;">Dinah's Cheese and Ballard Bee Co. Honey with Tangerine: <span style="font-style: italic;">Get it! </span><br />Yes, for sure get this one. For my birthday breakfast, I always request a cheese plate with fresh honeycomb, and this was like an early birthday present. I loved the thin tangerine slices; I even ate the skin. I loved, loved this plate. It had me singing, "Someone's in the Kitchen with Dinah," which you know was a pleasure for all those around. (Friend Jennifer, I'm sure you would have liked that, right?)<br /></div><br /><span style="font-weight: bold;">Dinah's Cheese and Ballard Bee Co. Honey with Tangerine</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYS56K_zWAsMtpoLV7zUWODPQATHFRMA4h9UFcK_QymNoe_m2Q9pr7F_z3zWCjHaF1jEnb2e7uW9_1cIHA-TJlkiC02q8TSvOV7pISCWNQXf4A3OAeKIasNJMDr1TCGtK2Yja7rs354I/s1600/DSCN0176.JPG"><img style="cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYS56K_zWAsMtpoLV7zUWODPQATHFRMA4h9UFcK_QymNoe_m2Q9pr7F_z3zWCjHaF1jEnb2e7uW9_1cIHA-TJlkiC02q8TSvOV7pISCWNQXf4A3OAeKIasNJMDr1TCGtK2Yja7rs354I/s320/DSCN0176.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043376791132562" border="0" /></a><br /><br /><br /><div style="text-align: left;">Fried Brussel Sprouts: <span style="font-style: italic;">Brussel Sprout fans should try it! </span><br />I don't promise anything spectacular, but you might like it. The preparation reminded me of the Blasted Broccoli from <a href="http://notesfromthenapkin.blogspot.com/search/label/Black%20Bottle">Black Bottle</a>, but ours was a little too blasted. It didn't leave me clamoring for the last bite.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Fried Brussel Sprouts</span><br /></div></div></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoR77Y4c5SrnVngth71ave4-qQBTDj5OvmxI7Aw06tJBpZh6vh_rahngD6C8fGEdEU7B6XAarZOOF6Bs-kvZEWOGC7Pm8s63QwYuR1nETz9bt6mA4pH70q9i3UqxH5Y8D68CrXi7AN6k/s1600/DSCN0174.JPG"><img style="cursor: pointer; width: 320px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoR77Y4c5SrnVngth71ave4-qQBTDj5OvmxI7Aw06tJBpZh6vh_rahngD6C8fGEdEU7B6XAarZOOF6Bs-kvZEWOGC7Pm8s63QwYuR1nETz9bt6mA4pH70q9i3UqxH5Y8D68CrXi7AN6k/s320/DSCN0174.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043372770020242" border="0" /></a><br /><br /><br /><div style="text-align: left;">Fried Oysters with Cilantro Aioli: <span style="font-style: italic;">Skip it!</span><br />Stick with the raw oysters on the half shell. We did not finish this plate. Friend Jeff said, "It was good. Ehh, it was okay. I mean, I didn't hate it. I mean, I didn't throw up." He tried it, so he gets credit. As I'm sure you know, I love cornmeal batter, but it was left in the fryer a tad too long.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Fried Oysters </span><br /></div></div></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOVnVBszLC4y6UiCHGtsxBp0U0a0_Rjsv1Hhn4hH5pKh6ZbtYH5FulYdBCRvM8mO1QTJlsqePXPm_tF4pPOjNTrA7T4bqJ-Z4uQhYPd-OS0kRVP4h8F9OZ_NB4slhXBAqRTW0rfoP3dU/s1600/DSCN0178.JPG"><img style="cursor: pointer; width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOVnVBszLC4y6UiCHGtsxBp0U0a0_Rjsv1Hhn4hH5pKh6ZbtYH5FulYdBCRvM8mO1QTJlsqePXPm_tF4pPOjNTrA7T4bqJ-Z4uQhYPd-OS0kRVP4h8F9OZ_NB4slhXBAqRTW0rfoP3dU/s320/DSCN0178.JPG" alt="" id="BLOGGER_PHOTO_ID_5563043367160458706" border="0" /></a><br /><br /><br /><div style="text-align: left;">Sauteed Chanterelles: <span style="font-style: italic;">Mushroom lovers should try it!</span><br />I like mushrooms a lot, and this plate was good. Good mushroom texture, and they were prepared just right. The poached egg was a nice touch. Big portion, good for sharing.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Sauteed Chanterelles</span><br /></div></div></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN835wQubGFEYpZkqq-VAeZagz5YOnsuvjPM5UeXipdeSNLmVHn2NqZCfvWBtfTacGec3xRg_5nLPhrzkpNTqCIE2wvGuVtV8GQVmZmrq2ybDYPJJ1Z1JrHOF-_FDkEXKwCjQIrffUx7g/s1600/DSCN0180.JPG"><img style="cursor: pointer; width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN835wQubGFEYpZkqq-VAeZagz5YOnsuvjPM5UeXipdeSNLmVHn2NqZCfvWBtfTacGec3xRg_5nLPhrzkpNTqCIE2wvGuVtV8GQVmZmrq2ybDYPJJ1Z1JrHOF-_FDkEXKwCjQIrffUx7g/s320/DSCN0180.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042846077711602" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Sunchoke Soup: </span><span style="font-style: italic; font-family: trebuchet ms;">Get it! </span><br /><span style="font-family: trebuchet ms;">Do you know what a sunchoke is? It's also called an "Earth Apple" or better known as a "Jerusalem Artichoke," though no relation to Jerusalem. The sunchoke, which looks a little bit like ginger, is a relative of the daisy. There's some trivia. Now, you can act smart at the dinner table. </span><br /><br /><span style="font-family: trebuchet ms;">Anyway, it's served in a pretty good sized bowl with strips of speck and apple sticks. I would have been quite satisfied if this was the only thing I had all night; of course, we all know I'd never order just one thing. </span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Sunchoke Soup</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fUHc2LCXlPA1q4BHN32CIcYWYhd43WxDEDEG5sddrYJ7OmxEzxK7ipbwM5WdRPlKYitcqFZFw9urIrTRX3nnq_krHUj07dS0ii90BnlRcDEnaFiH11YW3RSX4c9hNxYk2SZRp2mK824/s1600/DSCN0183.JPG"><img style="cursor: pointer; width: 320px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fUHc2LCXlPA1q4BHN32CIcYWYhd43WxDEDEG5sddrYJ7OmxEzxK7ipbwM5WdRPlKYitcqFZFw9urIrTRX3nnq_krHUj07dS0ii90BnlRcDEnaFiH11YW3RSX4c9hNxYk2SZRp2mK824/s320/DSCN0183.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042842579056706" border="0" /></a><br /><br /><br /><div style="text-align: left;">Geoduck Crudo: <span style="font-style: italic;">Depends!</span><br />I swear the picture quality is not an indication of how I feel about the geoduck. You should get the geoduck if you've never had it, and if you like geoduck, you'll like this. It was prepared with shaved radish slices, Meyer lemon, and a Capezzana Nuovo oil, but the geoduck was definitely the star of the plate. Dear Ben and Friend Jeff thoroughly enjoyed it. I feel indifferent towards it. I think I need to try it again.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Geoduck</span> <span style="font-weight: bold;">Crudo</span><br /></div></div></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHtQEz2OBdbjrZzMGIV1WAcSqGnuj9UKFNVTw_m1fEFTbEbEgOcVl2WsftHYL6RXsIjQuUJ5GcJ39gudxb1gF3kDqQdjVZ-Q4I9hsux1zF1mm4RennsZLSGzBNCnbxovF16LGDgQIfMc/s1600/DSCN0185.JPG"><img style="cursor: pointer; width: 320px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHtQEz2OBdbjrZzMGIV1WAcSqGnuj9UKFNVTw_m1fEFTbEbEgOcVl2WsftHYL6RXsIjQuUJ5GcJ39gudxb1gF3kDqQdjVZ-Q4I9hsux1zF1mm4RennsZLSGzBNCnbxovF16LGDgQIfMc/s320/DSCN0185.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042834944578674" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Warm Potato Salad: </span><span style="font-style: italic; font-family: trebuchet ms;">Get it! </span><br /><span style="font-family: trebuchet ms;">Salty fingerling potatoes on a bed of peppery arugula with tangy capers and a mustard vinaigrette. I like everything on this plate, so I enjoyed it very much. It's a good plate for picky eaters too. Good portion size.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Warm Potato Salad</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimULCaSCorW5xuD2Yqsmz3moQQeN3BS7N3EMTS1oVTgmNakm3VwH8WQMPdfo2k1pNO98nZAroIBFqUYqfb6V60Sm57-KDM0RR8R0Sl0vDRfgCKQqdFouskwIzqAG4ru2BiSvtsoCHBtDU/s1600/DSCN0188.JPG"><img style="cursor: pointer; width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimULCaSCorW5xuD2Yqsmz3moQQeN3BS7N3EMTS1oVTgmNakm3VwH8WQMPdfo2k1pNO98nZAroIBFqUYqfb6V60Sm57-KDM0RR8R0Sl0vDRfgCKQqdFouskwIzqAG4ru2BiSvtsoCHBtDU/s320/DSCN0188.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042824938800258" border="0" /></a><br /><br /><br /><div style="text-align: left;">Salami Casalinga: <span style="font-style: italic;">Skip It!</span><br />Skip it because there are better things, not necessarily because this is a bad dish. Friend Keri did not like it, but it was fine. I think she didn't like the picked vegetables. How do you not like salami? The Serrano ham wrapped around apples looked better. In fact, there was an uproar from Friend Keri when she saw someone else get the Serrano ham, "Why didn't we get that!?!"<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Salami Casalinga</span><br /></div></div></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4umm1es8ZyHP-K-pFr3byazJ8A-cf31AmnsUKUU3e5ChRKqfN-irPUZaMEJ0Sx_66ZzmZJRUxTKftaoPx93yocfh0yGrGutyLzzZ79DFl7rfeaRtajEB2HmLPbJnigQsRWjt4jg_o3BM/s1600/DSCN0197.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4umm1es8ZyHP-K-pFr3byazJ8A-cf31AmnsUKUU3e5ChRKqfN-irPUZaMEJ0Sx_66ZzmZJRUxTKftaoPx93yocfh0yGrGutyLzzZ79DFl7rfeaRtajEB2HmLPbJnigQsRWjt4jg_o3BM/s320/DSCN0197.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042820388027234" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Grilled Sardine Tartine: </span><span style="font-style: italic; font-family: trebuchet ms;">Skip It!</span><br /><span style="font-family: trebuchet ms;">I'm sorry to say that no one at the table had anything positive to say about it. Bread, thick slices of butter, sliced radish, cornichon, and sardines. It was a little too fishy, both in smell and taste. Friend Keri said she would not even try it after seeing my face. I didn't think I had that sour of a look. </span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Grilled Sardine Tartine</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr8FXnyv2WdEnBDtDLAj6PCmmHl187Ymjro2-OwUwkMC8cU-BHuR5z92xXu92gLfKu_RVRohZiVSUcaD0ylGEX47gGOeDRVfzMJ5mITDJMzCjzrmZP_RrAI08ufNY2Tc26dlmYiZiwlk/s1600/DSCN0199.jpg"><img style="cursor: pointer; width: 320px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr8FXnyv2WdEnBDtDLAj6PCmmHl187Ymjro2-OwUwkMC8cU-BHuR5z92xXu92gLfKu_RVRohZiVSUcaD0ylGEX47gGOeDRVfzMJ5mITDJMzCjzrmZP_RrAI08ufNY2Tc26dlmYiZiwlk/s320/DSCN0199.jpg" alt="" id="BLOGGER_PHOTO_ID_5563042338214452578" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Steak Tartar: <span style="font-style: italic;">Maybe?</span></span><span style="font-style: italic;"></span><br /><span style="font-family: trebuchet ms;">Friend Keri just ate this up, but I wasn't impressed. Friend Jeff and Dear Ben liked it too. Friend Kris, did you have any? </span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Steak Tartare</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypHQsWsH0ciZ-W2juf1f6CgtdowpDaTBLpMu4gmDsFEqSXeFnEQqoRQ3Gyv6Vk4odbKmQP9TN-6K6DMXp0ciMAvUtOLeYhLWLOSIQRG0jKbVMXb1g9BS7DwgKiRM7QwGIgWsSAu9kfS8/s1600/DSCN0203.JPG"><img style="cursor: pointer; width: 320px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypHQsWsH0ciZ-W2juf1f6CgtdowpDaTBLpMu4gmDsFEqSXeFnEQqoRQ3Gyv6Vk4odbKmQP9TN-6K6DMXp0ciMAvUtOLeYhLWLOSIQRG0jKbVMXb1g9BS7DwgKiRM7QwGIgWsSAu9kfS8/s320/DSCN0203.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042333586299362" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Baked Clams: </span><span style="font-style: italic; font-family: trebuchet ms;">Skip It!</span><br /><span style="font-family: trebuchet ms;">These clams come with chorizo. I guess that's a common combination, since I've had three times at three different restaurants lately. This was my least favorite preparation, even though it appears to be the most dolled up of all, with spinach, cream, and bread crumbs. The clams did not stand out. I guess sometimes less really is more. </span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Baked Clams</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0u-DClf065Z3x9EwvxV6lkeks7MXy8k92X4obcqggWBUP8OiuEwv8UO8uCn30XXKk32Dxk6KjnWLEreek0xG4xL4axEQE3UnqeNiAyL4RvncTnF0k0wl4Ao35YOG4G9kM8GtjU8-Oeak/s1600/DSCN0204.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0u-DClf065Z3x9EwvxV6lkeks7MXy8k92X4obcqggWBUP8OiuEwv8UO8uCn30XXKk32Dxk6KjnWLEreek0xG4xL4axEQE3UnqeNiAyL4RvncTnF0k0wl4Ao35YOG4G9kM8GtjU8-Oeak/s320/DSCN0204.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042332446585154" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Kale Gratin: </span><span style="font-style: italic; font-family: trebuchet ms;">Skip It!</span><br /><span style="font-family: trebuchet ms;">Actually, I'm on the fence about ordering this plate. It was rich with gruyere cheese, hazelnuts, and tarragon, but too watery. If you just eat the top gratin layer, you might never notice the excess liquid. Again, there are just better things on the menu.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Kale Gratin</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqayK7ZnzwIz0rCqLCscq1pj59Ro14zuMfDo8VZMuEloviv_fVm6Cyt-ups3CqzfAgTlgQk-p29xU_ODAbiEFfIcIzfs7jCm9CDg9S2D1OHwiEFTOabgdiHasNM_NlI29bNqofemjGlAI/s1600/DSCN0206.JPG"><img style="cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqayK7ZnzwIz0rCqLCscq1pj59Ro14zuMfDo8VZMuEloviv_fVm6Cyt-ups3CqzfAgTlgQk-p29xU_ODAbiEFfIcIzfs7jCm9CDg9S2D1OHwiEFTOabgdiHasNM_NlI29bNqofemjGlAI/s320/DSCN0206.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042325022616194" border="0" /></a><br /></div><br /><br /><span style="font-family: trebuchet ms;">Chicken Liver Moose: </span><span style="font-style: italic; font-family: trebuchet ms;">Skip It!</span><br /><span style="font-family: trebuchet ms;">The candied squash and dried cherries couldn't make this appetizing to me. I wanted to try it and like it, but I'll just be honest. I gagged. Friend Jeff liked it the most, but I think even he might tell you to skip it in favor of something else. This was not a very good way to end the meal, unfortunately.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Chicken Liver Moose</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wT4sGoCoHSvlEIfiAVLchq0JNhrD5SHYRoVUVXtmsFdLYjOf9I2XzgQNWjGRnLZSXa919EDTeXE3WasJyiVWtpgq0gSpoGepaBrSzQevOXzOb9gVr2le1ju5b8DaoHl1hVyd3x9-ntI/s1600/DSCN0210.JPG"><img style="cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wT4sGoCoHSvlEIfiAVLchq0JNhrD5SHYRoVUVXtmsFdLYjOf9I2XzgQNWjGRnLZSXa919EDTeXE3WasJyiVWtpgq0gSpoGepaBrSzQevOXzOb9gVr2le1ju5b8DaoHl1hVyd3x9-ntI/s320/DSCN0210.JPG" alt="" id="BLOGGER_PHOTO_ID_5563042323296759170" border="0" /></a><br /></div><br /><span style="font-family: trebuchet ms;">As you can see, there are several really great items on the menu, but others that tainted my overall impression. It seems that the better plates were delivered first, and the plates that did not suit my tastes were at the end of the meal. Maybe the rhythm of the food was off, or maybe we were just too full to enjoy the latter dishes. I liked the restaurant style though, so I'll likely be back when the menu rotates - or just for oysters. </span><br /><br /><br /><span style="font-family: trebuchet ms;">The Walrus and the Carpenter</span><br /><span style="font-family: trebuchet ms;">4783 Ballard Avenue NW</span><br /><span style="font-family: trebuchet ms;">Seattle, WA 98107</span><br /><span style="font-family: trebuchet ms;">206-395-9227</span><br /><span style="font-family: trebuchet ms;">www.thewalrusbar.com/TWB/home.html</span><span style="font-style: italic; font-family: trebuchet ms;"></span><br /><br /><a href="http://www.urbanspoon.com/r/1/1526048/restaurant/Ballard/The-Walrus-and-the-Carpenter-Seattle"><img alt="The Walrus and the Carpenter on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1526048/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com1tag:blogger.com,1999:blog-1963388509485001367.post-51561303373003549652010-12-28T21:22:00.001-08:002011-01-17T13:03:40.038-08:00Staple & Fancy Mercantile - Ballard<span style="font-family:trebuchet ms;">I hate surprises. I'm an admitted Type A Personality, but when given the opportunity to let a chef choose my dinner, I always take it. That's exactly what I did at Staple & Fancy Mercantile in Ballard. I just had to take Chef Ethan Stowell up on his multi-course, ever-evolving menu for the bargain price of $45 a person. Seriously, after you read this, you'll agree. It's a bargain, and you'll probably be dialing them up to get your name on their reservation list too.</span><br /><br /><span style="font-family:trebuchet ms;">The updated warehouse space is opposite of another talked about restaurant, <span style="font-style: italic;">The Walrus and the Carpenter</span>. You can see through into <span style="font-style: italic;">The Walrus</span> through the windows in the very back. I guess that's on my list now too.</span><br /><br /><span style="font-family:trebuchet ms;">The night is still early when this shot was taken, but it was definitely bustling by the time we left.</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1CWz4j2N_xwZyQZQQSfZpRkaKo7v0rX8vGw3JpRbaejP20C_jWJup_KNGIDXyoLt6P2Ze0lR1cso_k1yNrdpCPMUD_fMbfbTutqHcZXK5YyBrocvA30atuE_XLOjThFNME5SDKJqzQI/s1600/DSCN0002.JPG"><img style="cursor: pointer; width: 292px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1CWz4j2N_xwZyQZQQSfZpRkaKo7v0rX8vGw3JpRbaejP20C_jWJup_KNGIDXyoLt6P2Ze0lR1cso_k1yNrdpCPMUD_fMbfbTutqHcZXK5YyBrocvA30atuE_XLOjThFNME5SDKJqzQI/s320/DSCN0002.JPG" alt="" id="BLOGGER_PHOTO_ID_5557736343906935522" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CXll5cV2u8SqJEVGM8wab3rP4rUzDNOb_anGCZGFuJHBmievohxxllvRM3hBVnZACZ_PozMG_kpQnqdcSzJUdMRWsBWqlbjeJAltExiDu6E92T1EYY8knCRVCMX0fA96Xvm5N76TL5A/s1600/DSCN0003.JPG"> <img style="cursor: pointer; width: 288px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CXll5cV2u8SqJEVGM8wab3rP4rUzDNOb_anGCZGFuJHBmievohxxllvRM3hBVnZACZ_PozMG_kpQnqdcSzJUdMRWsBWqlbjeJAltExiDu6E92T1EYY8knCRVCMX0fA96Xvm5N76TL5A/s320/DSCN0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5557736345383739810" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Timing is everything when it comes to cocktails and feeding the Babe at home later tonight, so I was anxious to order. Everyone was happy with their choices, but Ben was delighted in the ice cube perfection. They cut them themselves from a large sheet of ice.</span><br /><br /><span style="font-family:trebuchet ms;">Drinks from left to right: Dear Ben had Blanton's Bourbon on the rocks. While he loves the bottle with the horse on top, it's the buttery flavor that he loves so much. Truly a smooth bourbon. Friend Jeff had the Rosita with tequila, Campari, and sweet vermouth. It was very margarita-ish. Friend Josh had a Manhattan, that old soul.</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpC4kLRQ5pd6oxngddu384Rz9saKZ21yRfZfcvzfy-TnXWx6VDF5prfLJM458ppu4qZy3t2GnU6CnOaqRKQbDXp-Gz2KDBPfN3z6Hl8n9pkHYfObxW-5bwvNEdon-YmtjOGSn3V4Fkmes/s1600/DSCN0004.JPG"><img style="cursor: pointer; width: 241px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpC4kLRQ5pd6oxngddu384Rz9saKZ21yRfZfcvzfy-TnXWx6VDF5prfLJM458ppu4qZy3t2GnU6CnOaqRKQbDXp-Gz2KDBPfN3z6Hl8n9pkHYfObxW-5bwvNEdon-YmtjOGSn3V4Fkmes/s320/DSCN0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5557736056510560914" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfwAUHyasXH2wZ26ZhVrmUZvDpDyQIDtwsPiNpYOcOmHLEJSTxIXSqa8-h1UA3ulrORhtTnv_r5DRdxnV4F0B7sPhir4DyKtjKQtghVPlVPyQVsL0GzdcUVXr8Fy4Su1svPlRUgGQrss/s1600/DSCN0005.jpg"> <img style="cursor: pointer; width: 168px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfwAUHyasXH2wZ26ZhVrmUZvDpDyQIDtwsPiNpYOcOmHLEJSTxIXSqa8-h1UA3ulrORhtTnv_r5DRdxnV4F0B7sPhir4DyKtjKQtghVPlVPyQVsL0GzdcUVXr8Fy4Su1svPlRUgGQrss/s320/DSCN0005.jpg" alt="" id="BLOGGER_PHOTO_ID_5557736051236607106" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5GuUrdJbTsRxlANSOUG4Ija4hbKjxTJG6Nb7btcQ57YItR0zZoDS3lxrr31e_HPHhNySBL-29s3D5ipJPo2EvT6kBlGiEK2YMjwzX0iANs84r_nnmqo1g2HnByvsK_pNK3ck0m1dg_0/s1600/DSCN0023.jpg"> <img style="cursor: pointer; width: 188px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5GuUrdJbTsRxlANSOUG4Ija4hbKjxTJG6Nb7btcQ57YItR0zZoDS3lxrr31e_HPHhNySBL-29s3D5ipJPo2EvT6kBlGiEK2YMjwzX0iANs84r_nnmqo1g2HnByvsK_pNK3ck0m1dg_0/s320/DSCN0023.jpg" alt="" id="BLOGGER_PHOTO_ID_5557736034965176178" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">Friend Rachel and I got fun girlie glasses. Again left to right, I ordered the Calianna with gin, Aperol, grapefruit, and soda, and Friend Rachel got the Spritz Cocktail with Aperol and bubbly Prosecco.</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPShhDsW7QI5olw_TFZsEhYK2MHd7YFhFdmu8gGfIxwjZiVKiuyFqrmVbmGM-C6JRIhzWoPtM1lX6ooSXBYu_pvJW6NFCi8ZsJhY8pIGAXxRzw6H_oWE7MRpCfellcUMYFmXdMNuf4r-I/s1600/DSCN0006.jpg"><img style="cursor: pointer; width: 205px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPShhDsW7QI5olw_TFZsEhYK2MHd7YFhFdmu8gGfIxwjZiVKiuyFqrmVbmGM-C6JRIhzWoPtM1lX6ooSXBYu_pvJW6NFCi8ZsJhY8pIGAXxRzw6H_oWE7MRpCfellcUMYFmXdMNuf4r-I/s320/DSCN0006.jpg" alt="" id="BLOGGER_PHOTO_ID_5557736047430521586" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV5wyGFsj2NjsU3Z1sLPbKlkgeXdnYxl6lxGrAUBMuASYSV_UGGkKXqtfw4_zCMxFYfpqEuhYxnrykIYZYE3f3U8YkbnqD1aW0-hti8gRVomkEwmS1Ilztbtg8ZBEf4KpgIOuuQ1Mzjc/s1600/DSCN0019.jpg"><img style="cursor: pointer; width: 157px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV5wyGFsj2NjsU3Z1sLPbKlkgeXdnYxl6lxGrAUBMuASYSV_UGGkKXqtfw4_zCMxFYfpqEuhYxnrykIYZYE3f3U8YkbnqD1aW0-hti8gRVomkEwmS1Ilztbtg8ZBEf4KpgIOuuQ1Mzjc/s320/DSCN0019.jpg" alt="" id="BLOGGER_PHOTO_ID_5557736038686841922" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPShhDsW7QI5olw_TFZsEhYK2MHd7YFhFdmu8gGfIxwjZiVKiuyFqrmVbmGM-C6JRIhzWoPtM1lX6ooSXBYu_pvJW6NFCi8ZsJhY8pIGAXxRzw6H_oWE7MRpCfellcUMYFmXdMNuf4r-I/s1600/DSCN0006.jpg"> </a><br /></div><br /><br /><br /><span style="font-style: italic;font-family:trebuchet ms;" >The Appetizer Course</span><br /><br /><span style="font-family:trebuchet ms;">Once the appetizers started coming, they came quickly. Not that we're complaining that good food was being showered upon us, but we did start to wonder if the whole meal would be rushed. To clear that up right now, I'll tell you that this was a three-hour tour. Can I get stuck on this island, please?</span><br /><br /><span style="font-family:trebuchet ms;">Delivered by Chef Stowell, himself, a pair of crostinis were first to arrive at our table. There was one plate of smoked mackeral and another plate of salami. The smoked mackeral was combined with chives on a thin crostini. I'm not sure what was used to bind the fish and chives together, but it was a nice crispy, creamy combination. Friend Rachel commented that it might be a little fishy, but good tasting nonetheless.</span><br /><br /><span style="font-family:trebuchet ms;">I was a little star struck by the chef, so unfortunately that interfered with my listening comprehension. I didn't catch the intimate details of the salami, but I feel sure it was made somewhere quite great (though I'm fairly confident he wasn't our local, Salumi). The taste was good, but nothing that had me squealing.</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold;">Smoked Mackeral Crostini</span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kIbN8BgSB1baPph4LxM2mSfvZGVThF4DC4YE6JMAxDhnOS2TgVy8UEg5HLBfEH6KCqjcDydqrNp8_s5JF6QavPfRp7l0cLwrwVAjfolqnfBF50EddvughLQOn00CNIcqWWFP1XBisQo/s1600/DSCN0017.JPG"><img style="cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kIbN8BgSB1baPph4LxM2mSfvZGVThF4DC4YE6JMAxDhnOS2TgVy8UEg5HLBfEH6KCqjcDydqrNp8_s5JF6QavPfRp7l0cLwrwVAjfolqnfBF50EddvughLQOn00CNIcqWWFP1XBisQo/s320/DSCN0017.JPG" alt="" id="BLOGGER_PHOTO_ID_5557714229096267490" border="0" /></a><br /><br /><span style="font-weight: bold;">Salami Crostini</span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBFeKNv3T1Xn_vYAwiLJxyfMvSuW_OVqQF0qtk7Igzgpn8yRmXWC6upRMw3BbgLaOYLHKbMo8igci-FpgGA4AMcBKrE0mlmkOZa4QNoUvEsRPOJRwDh_d9HI_LzWeg2PXqR5GbFByPMI/s1600/DSCN0016.JPG"><img style="cursor: pointer; width: 320px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBFeKNv3T1Xn_vYAwiLJxyfMvSuW_OVqQF0qtk7Igzgpn8yRmXWC6upRMw3BbgLaOYLHKbMo8igci-FpgGA4AMcBKrE0mlmkOZa4QNoUvEsRPOJRwDh_d9HI_LzWeg2PXqR5GbFByPMI/s320/DSCN0016.JPG" alt="" id="BLOGGER_PHOTO_ID_5557714240204798834" border="0" /></a></div><br /><span style="font-family:trebuchet ms;">Butternut Squash soup served in dainty espresso cups arrived next. Savory and sweet. Thick, yet light. Exactly how you hope it will taste. Exactly how it should taste. A versatile winter fruit that we'll see again tonight.</span><br /><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">Butternut Squash Soup</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmR72pJPaXV8bZ7b5p-7G01eB0_kLR9Rprrl0MODr9bGTGojIb_hnpiQU8hpdjtiX0AjppBmcDyThN_h8TJCrjDfNFcWZ3YeiFu98GQkRpUwEjy25wi76m4L_E_cKs_xAvyxxA-JiSKw/s1600/DSCN0025.jpg"><img style="cursor: pointer; width: 235px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmR72pJPaXV8bZ7b5p-7G01eB0_kLR9Rprrl0MODr9bGTGojIb_hnpiQU8hpdjtiX0AjppBmcDyThN_h8TJCrjDfNFcWZ3YeiFu98GQkRpUwEjy25wi76m4L_E_cKs_xAvyxxA-JiSKw/s320/DSCN0025.jpg" alt="" id="BLOGGER_PHOTO_ID_5557714218132884370" border="0" /></a></div><br /><span style="font-family:trebuchet ms;">Yay, Clams! These steamed clams came with chorizo! <span style="font-style: italic;">Chorizo!</span> The chorizo looked like little pepperonis scattered throughout, and I tried to get a little slice on each clam. I love being introduced to interesting flavor combinations.<br /><br />Another thing I like about the clams: the broth. With a twinge of orange from the paprika that seeped out of the sausage, it's definitely a great excuse for bread dipping. Don't be shy, ask for it! You can also use it to soak up the broth left on your plate. Viola! Instant clean plate!</span><br /><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">Steamed Clams with Chorizo</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52vpSU6vGNM_sF9CcI_bo2DSO4mFgiW2BoIBSXuy5OwqDHwdPD1vhAsHg-4niHzWO_Tg-4wXctNO3XoocrWzv1GxHydNZxbxpJADOI-tJMWRkJZDKal7y1bT5NW8dJDIDclwmldoYsCo/s1600/DSCN0028.JPG"><img style="cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52vpSU6vGNM_sF9CcI_bo2DSO4mFgiW2BoIBSXuy5OwqDHwdPD1vhAsHg-4niHzWO_Tg-4wXctNO3XoocrWzv1GxHydNZxbxpJADOI-tJMWRkJZDKal7y1bT5NW8dJDIDclwmldoYsCo/s320/DSCN0028.JPG" alt="" id="BLOGGER_PHOTO_ID_5558559645130911634" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">Octopus, Chickpeas, Kalamata Olives, and Parsley Salad. This was my least favorite taste of the night. I just don't care for octopus. It's not the flavor that bothers me, it's the thin little layer around it that has the texture of a fatty piece of chicken. Friend Jeff enjoyed the octopus more than Friend Rachel and I did. I gobbled up as many chickpeas as I could though.</span><br /><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">A Mediterranean Octopus Salad</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1WqoAl3hZQgLPFaLPcbq0AfO0ybmxCkckW_SrosJtKaWvnDOeUGeyEJkehRcoAko7RGtg6qYdcVlb8ZzXJHWziBnjV6xo-gbykisrLei1BJ8K9EhiO-wmQaPObTqSc4Q5cuNWlp6L6wM/s1600/DSCN0031.JPG"><img style="cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1WqoAl3hZQgLPFaLPcbq0AfO0ybmxCkckW_SrosJtKaWvnDOeUGeyEJkehRcoAko7RGtg6qYdcVlb8ZzXJHWziBnjV6xo-gbykisrLei1BJ8K9EhiO-wmQaPObTqSc4Q5cuNWlp6L6wM/s320/DSCN0031.JPG" alt="" id="BLOGGER_PHOTO_ID_5557714201820061378" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Fried Oysters with Aioli (maybe roasted red pepper aioli?) - I haven't had a fried oyster, well, let me think. This could have actually been my first fried oyster ever. What an occassion! The cornmeal coating was crispy and perfect. After dinner, I found myself thinking of these little treats again and again.</span><br /><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">Fried Oysters</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZPNzNy7pYKZ7fhQOeUaTCSVBeObqEQE_aKZGYAyiruceTh3-03F0XOVsX8R2x3re6XQ3IBxr87O279xetWaOHAU2DOLHYIGmozRpQsQ5ZXxjznj0gxMpD6Cy9nYjcQlXWwpggKGwHgY/s1600/DSCN0033.JPG"><img style="cursor: pointer; width: 320px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZPNzNy7pYKZ7fhQOeUaTCSVBeObqEQE_aKZGYAyiruceTh3-03F0XOVsX8R2x3re6XQ3IBxr87O279xetWaOHAU2DOLHYIGmozRpQsQ5ZXxjznj0gxMpD6Cy9nYjcQlXWwpggKGwHgY/s320/DSCN0033.JPG" alt="" id="BLOGGER_PHOTO_ID_5557645686496492466" border="0" /></a><br /></div><br /><span style="font-style: italic;font-family:trebuchet ms;" >The Appetizer Finale</span><br /><br /><span style="font-family:trebuchet ms;">We were brought out clean plates for the appetizer finale. I think I actually clapped when it arrived. I was so excited that the server placed the plate right in front of me to admire before getting first dibs. Escolar with avocado, olive oil, and baby cucumbers. The slices were thicker than the escolar crudo at </span><a style="font-family: trebuchet ms;" href="http://notesfromthenapkin.blogspot.com/search/label/Anchovies%20and%20Olives">Anchovies and Olives</a><span style="font-family:trebuchet ms;">. Friend Josh liked how the cucumbers lightened the rich flaor of the fish. While this escolar was buttery-smooth and delicious, I like the Anchovies and Olives preparation a bit better. </span><br /><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">Escolar Crudo</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcYF9ikdmkwA4DUFSo4yG2bpHhdebYGeZ2QR1NhUFIpiO-VH85UaCP4Y3GePAbK0Btfol5WiBCqxvTnZw6wgl7b8FmtTatSiHaRqtV-72zQ9uhO1tzPH9ijvORtTHGEZAOfMl_RdXA-8/s1600/DSCN0038.JPG"><img style="cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcYF9ikdmkwA4DUFSo4yG2bpHhdebYGeZ2QR1NhUFIpiO-VH85UaCP4Y3GePAbK0Btfol5WiBCqxvTnZw6wgl7b8FmtTatSiHaRqtV-72zQ9uhO1tzPH9ijvORtTHGEZAOfMl_RdXA-8/s320/DSCN0038.JPG" alt="" id="BLOGGER_PHOTO_ID_5557645680562875570" border="0" /></a><br /></div><br /><span style="font-style: italic;font-family:trebuchet ms;" >The Pasta Course</span><br /><br /><span style="font-family:trebuchet ms;">The potato gnocchi with pork ragu was just okay. The ragu had a nice, spicy flavor, but the gnocchi itself could have been flavored a little more. Friend Rachel and I agreed that even a little salt before baking would have done wonders. Dear Ben liked this dish the most out of the five of us. As far as I'm concerned, </span><a style="font-family: trebuchet ms;" href="http://notesfromthenapkin.blogspot.com/search/label/Serafina">Serafina</a><span style="font-family:trebuchet ms;"> in Eastlake still holds the prize for best gnocchi in Seattle.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Potato Gnocchi with Pork Ragu</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnECA4x27m9fX9WsVjeh7FZOzcL3RHhsPNTC74Ti94DzRwNIowZ56E7idGZSdzi0b1Dm1ZjB0tvQbVvszAOZgyPCIQFIvwX9643dGJbgoDw6kBl4xM5ra33mCPbN5wlK-57ZOhxi4_Yc/s1600/DSCN0039.JPG"><img style="cursor: pointer; width: 320px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnECA4x27m9fX9WsVjeh7FZOzcL3RHhsPNTC74Ti94DzRwNIowZ56E7idGZSdzi0b1Dm1ZjB0tvQbVvszAOZgyPCIQFIvwX9643dGJbgoDw6kBl4xM5ra33mCPbN5wlK-57ZOhxi4_Yc/s320/DSCN0039.JPG" alt="" id="BLOGGER_PHOTO_ID_5557645674306155154" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Butternut Squash is back on the table in a tasty agnolotti, and I enjoyed this dish much more than the gnocchi. Agnolotti is a stuffed pasta, similar in concept to a ravioli. The difference is agnolottti is one sheet of pasta folded over the filling, instead of two separate sheets of pasta. This agnolotti was prepared in brown butter, butternut squash cubes, and herbs. Delish.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Agnolotti</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqQkN65iwARCbgMTr3lnGF27HLwXSfmEMMiGywz2lo3j7AUkSRRM_T-a3tECVkxrsRA6HI2GUsCDbR3eIz6VFdMYQivyCTwGAfmFtU3axpG9Sqv6Nz2_Vs8-_Sh_OGHFdBdu5hqcNapk/s1600/DSCN0040.jpg"><img style="cursor: pointer; width: 260px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqQkN65iwARCbgMTr3lnGF27HLwXSfmEMMiGywz2lo3j7AUkSRRM_T-a3tECVkxrsRA6HI2GUsCDbR3eIz6VFdMYQivyCTwGAfmFtU3axpG9Sqv6Nz2_Vs8-_Sh_OGHFdBdu5hqcNapk/s320/DSCN0040.jpg" alt="" id="BLOGGER_PHOTO_ID_5557645667681930146" border="0" /></a><br /></div><br /><br /><span style="font-style: italic;font-family:trebuchet ms;" >The Main Course</span><br /><br /><span style="font-family:trebuchet ms;">Three main courses were split between the five of us. With all the food we have had so far, that was actually plenty.</span><br /><br /><span style="font-family:trebuchet ms;">I started with the mackeral with a Mediterranean couscous of olives, cucumbers, and radishes. Dear Ben commented that he is usually not a fan of mackeral, but this dish passed his test. While it wasn't too fishy and overall prepared nicely, this was everyone's least favorite. You'll see why as you read on.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">The Mackeral </span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiUUdpV89EgP0slUd1HX-fMqPVn12JrrSedLiucjseKMFHZ1L7euBWde4zHnZJdaOo93lmPYkAl94mGb8cB25QhQAv16geiAOtCKhlHN9iOUYw9isd88OioLeqfH3cZjr3XONOzYtXWk/s1600/DSCN0042.JPG"><img style="cursor: pointer; width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiUUdpV89EgP0slUd1HX-fMqPVn12JrrSedLiucjseKMFHZ1L7euBWde4zHnZJdaOo93lmPYkAl94mGb8cB25QhQAv16geiAOtCKhlHN9iOUYw9isd88OioLeqfH3cZjr3XONOzYtXWk/s320/DSCN0042.JPG" alt="" id="BLOGGER_PHOTO_ID_5557645659570464114" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Then I moved on to the chicken. It was a pretty fabulous plate all around: Chicken over parsnip puree with diced butternut squash, diced bacon, and fried brussel sprout halves. Who doesn't love thick bacon chunks with their veggies? The brussels were caramelized just right, and the parsnip puree had Friend Rachel wondering how she recreate it at home to fool Friend Josh into thinking they were mashed potatoes. We were all clamoring for extra bites off of this plate. It was even the topic of conversation on the way home, each remarking that they wanted the whole plate to themselves.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">The Chicken</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xeoAo0cRcqr4a0MzgmlhePToqdi-9saklaX-OfdRxYH1jGKI2HM-ktbc6-DV2bB0o7N7YyEwOX7mgV98moxoGusbq43-X8r9Fex1Gyvg2se3qL6Zu2r5ttnbGT3j5nZ-GCgbewwh5VM/s1600/DSCN0043.JPG"><img style="cursor: pointer; width: 320px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xeoAo0cRcqr4a0MzgmlhePToqdi-9saklaX-OfdRxYH1jGKI2HM-ktbc6-DV2bB0o7N7YyEwOX7mgV98moxoGusbq43-X8r9Fex1Gyvg2se3qL6Zu2r5ttnbGT3j5nZ-GCgbewwh5VM/s320/DSCN0043.JPG" alt="" id="BLOGGER_PHOTO_ID_5557455601534262610" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">I ended with the sausage because I had a feeling that I'd enjoy this the most. I did. Friend Josh liked this plate the best too. The sausage was grilled and placed over celery root puree with caramelized baby onions, Thumbelina carrots, and a sprinkling of mustard seed. Caramelized anything usually equal deliciousness, doesn't it?</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">The Sausage</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEwTYthSbgEeSzcUkcJQrFopj7XFaaNsCiTtsf_NTIds9uuBfdeCQqWKA0Sdi9T0-wcSafMHrXyrzg156vJAho6vhyphenhyphenO0SOWd_4kVwAuD4EI0ibC_wy43mptFlOqs_7W1tycdbEYn7LBA/s1600/DSCN0044.JPG"><img style="cursor: pointer; width: 320px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEwTYthSbgEeSzcUkcJQrFopj7XFaaNsCiTtsf_NTIds9uuBfdeCQqWKA0Sdi9T0-wcSafMHrXyrzg156vJAho6vhyphenhyphenO0SOWd_4kVwAuD4EI0ibC_wy43mptFlOqs_7W1tycdbEYn7LBA/s320/DSCN0044.JPG" alt="" id="BLOGGER_PHOTO_ID_5557455599973434818" border="0" /></a><br /></div><br /><br /><span style="font-style: italic;font-family:trebuchet ms;" >The Dessert Course</span><br /><br /><span style="font-family:trebuchet ms;">Cheesecake topped with cranberries. Cheesecake isn't usually a dessert I choose. Not because of the taste, but because there really isn't a lot of room for creativity. The cheesecake was creamy and not too thick, but it was those tangy cranberries had me taking more bites than I probably should have. </span><br /><br /><div style="text-align: center; font-weight: bold; font-family: trebuchet ms;">Cheesecake with Cranberries<br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFJOM9EZuOy0J5oqasbIxCt-f5USwK6uEQC0LQSVp8SRRdHBnQnBfjLbCGUX3xdPCbAeCn62FOIlkLuZQWY0JWbuuVcBltsd8KgyU4zFoT0ErlcD82IwoY2_Z_jI0ftB5essl5Hn90g4/s1600/DSCN0046.JPG"><img style="cursor: pointer; width: 320px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFJOM9EZuOy0J5oqasbIxCt-f5USwK6uEQC0LQSVp8SRRdHBnQnBfjLbCGUX3xdPCbAeCn62FOIlkLuZQWY0JWbuuVcBltsd8KgyU4zFoT0ErlcD82IwoY2_Z_jI0ftB5essl5Hn90g4/s320/DSCN0046.JPG" alt="" id="BLOGGER_PHOTO_ID_5557455594202678386" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Almond Pear Cake with Almond Ice Cream seemed to be everyone's favorite, but since almonds aren't my cup of tea, it wasn't mine. I liked the way it looked though. I'm sure I'll hear about it from the rest of the group later, but I thought the cake might have been on the dry side. </span><br /><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Almond Pear Cake with Almond Ice Cream</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhL4HfqozCivzkvVp9OFvwmHkLBNhHNy4Y2oA4xjXXgTHmhiMNrgnajr5aAGhFAfUv3GGdPk54AFX_RnMcZigXLNm-RBXhotuQpUOWrgwTv2tG7qKwxtf5SIwVTHmhVxe7acvwTZ4Isg/s1600/DSCN0047.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhL4HfqozCivzkvVp9OFvwmHkLBNhHNy4Y2oA4xjXXgTHmhiMNrgnajr5aAGhFAfUv3GGdPk54AFX_RnMcZigXLNm-RBXhotuQpUOWrgwTv2tG7qKwxtf5SIwVTHmhVxe7acvwTZ4Isg/s320/DSCN0047.JPG" alt="" id="BLOGGER_PHOTO_ID_5557455591210911298" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Chocolate Cake with Pistachio Ice Cream. I can't remember the details of the cream filling, but I'm glad it was there. It added some moisture to each bite. The pistachio ice cream was an interesting choice, and certainly not bad, but it's hard to top a good, home-made real vanilla bean ice cream with chocolate cake. Friend Jeff loved the pistachio ice cream though, so I can agree to disagree on this one.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikyQOyci9Aki1GGv2exGi6OzObaI8xjzz0mF3BeYvMGZWMvMmWTQzgCC8nwTNsbMonqRbNpdGJBnBvkWBG-zqQ0XcuFUdTVgv71SZOJLdlfRYxBjzQqshA3Ibi63g-Hhz9zeh06qMrlKg/s1600/DSCN0048.JPG"><img style="cursor: pointer; width: 320px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikyQOyci9Aki1GGv2exGi6OzObaI8xjzz0mF3BeYvMGZWMvMmWTQzgCC8nwTNsbMonqRbNpdGJBnBvkWBG-zqQ0XcuFUdTVgv71SZOJLdlfRYxBjzQqshA3Ibi63g-Hhz9zeh06qMrlKg/s320/DSCN0048.JPG" alt="" id="BLOGGER_PHOTO_ID_5557455588589785874" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">As you can see, there were a couple of themes of the night: butternut squash, caramelized vegetables, and a slight emphasis on seafood. Although ingredients were re-used in several of the plates, each dish was inventive and tasty. The kitchen staff was professional, knowledgeable, and the courses were mapped out to a "T," giving each person equal amounts of everything (and good thing for that because I'd hate having to take more than my tablemates).<br /><br />Dear Ben and I agree that this deserves a place on Seattle's Top Five Restaurants. Take my advice, go to Staple & Fancy Mercantile, and for the love of food, let the chef pick your dinner!</span><br /><br /><br /><span style="font-family:trebuchet ms;">Staple & Fancy</span><br /><span style="font-family:trebuchet ms;">4739 Ballard Avenue NW</span><br /><span style="font-family:trebuchet ms;">Seattle, Washington 98107</span><br /> <span id="bizPhone" class="tel"><span style="font-family:trebuchet ms;">206-789-1200</span><br /><span style="font-family:trebuchet ms;">http://ethanstowellrestaurants.com/stapleandfancy/</span><br /></span><br /><br /><a href="http://www.urbanspoon.com/r/1/1527518/restaurant/Ballard/Staple-Fancy-Mercantile-Seattle"><img alt="Staple & Fancy Mercantile on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1527518/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-71408253375540120112010-12-23T21:03:00.001-08:002010-12-30T21:19:58.308-08:00Malena's Taco Shop - Queen Anne<span style="font-family:trebuchet ms;">I found it! Authentic, inexpensive, and oh, so delicious tacos in Seattle. They're at Malena's Taco Shop in Queen Anne. While it's no Fiesta Grill in Huntington Beach, it's a close second. I have to admit that I'm feeling a little bit giddy.<br /><br /></span> <div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhLUyXEBYCqMzhHApRpigq8oHmQdQI7WThQAOpAsGl6yasIqQqQC0VTmTH1bHNH6JhjGlmnhdA5LpkLCukKTZK9-cR7ylQTJRNJoRCKd-HMzP636AHtb4tns88VMdisTwEg8kJ0XBZIY/s1600/IMG_1533.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhLUyXEBYCqMzhHApRpigq8oHmQdQI7WThQAOpAsGl6yasIqQqQC0VTmTH1bHNH6JhjGlmnhdA5LpkLCukKTZK9-cR7ylQTJRNJoRCKd-HMzP636AHtb4tns88VMdisTwEg8kJ0XBZIY/s320/IMG_1533.JPG" alt="" id="BLOGGER_PHOTO_ID_5554492637924835346" border="0" /></a><br /><br /></div> <span style="font-family:trebuchet ms;">I asked the cashier about her favorite thing on the menu. She said the carne asada burrito or tacos are the most popular. With that in mind, I picked two soft tacos: carne asada taco and pork (nope, they don't call it carnitas), as well as a hard shell chicken taco for good measure.<br /><br />I started to pay with plastic, but all they take is paper. So, I hurried to Ken's Market on the corner for some cash, and when I made it back to Malena's... my plate of tacos was ready!</span> <span style="font-family:trebuchet ms;">As I sat down at one of the few tables with my tacos, a bowl of salsa and chips were slid towards me. Aw, and it's the same bowl that Fiesta Grill has too.<br /><br /><br /></span> <div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold;">The salsa was "eat-it-with-a-spoon" good, but...<br />would it be too much trouble to fry the chips up in-house?</span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOGtz-ms1ZNPA-CaVTjtHr-VCYKnkcNsLTN-XqtlM6Av7s4ALVfr_QyBMRu3LCq0HHgjVdzJO9TniTBuZh0a8PNbvQqsn57piXAJ2X8sMaFHgsxLKry1BtKreoT1wV6sRegw6uuLsGAM/s1600/IMG_1532.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOGtz-ms1ZNPA-CaVTjtHr-VCYKnkcNsLTN-XqtlM6Av7s4ALVfr_QyBMRu3LCq0HHgjVdzJO9TniTBuZh0a8PNbvQqsn57piXAJ2X8sMaFHgsxLKry1BtKreoT1wV6sRegw6uuLsGAM/s320/IMG_1532.JPG" alt="" id="BLOGGER_PHOTO_ID_5554491075583644690" border="0" /></a><br /></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-style: italic;">Someone came in to buy a large tub of salsa while I was there. </span> <span style="font-style: italic;"><br />It's just $7, if you're so inclined.<br /><br /><br /></span></div> <div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">My a la cart Taco Trio</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_4IckZI5vhpvb1-nMiWQfZ9HBply2FQ4NsUg_HLGue_AhpdqNT57f1sQ30senTKY3S9zvBK-2BOx9uKn4PxR0VX66tuz_DjYs9i4H2JmeYx182uksnHonwayY7HH0GXezFhYg2v_SOA/s1600/IMG_1528.JPG"><img style="cursor: pointer; width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_4IckZI5vhpvb1-nMiWQfZ9HBply2FQ4NsUg_HLGue_AhpdqNT57f1sQ30senTKY3S9zvBK-2BOx9uKn4PxR0VX66tuz_DjYs9i4H2JmeYx182uksnHonwayY7HH0GXezFhYg2v_SOA/s320/IMG_1528.JPG" alt="" id="BLOGGER_PHOTO_ID_5554491072019605442" border="0" /></a><br /><br /></div> <span style="font-family:trebuchet ms;">First up, hard shell chicken taco. The thick shreds of chicken were nicely seasoned in a homemade taco shell. Then, it was topped with shredded cheese, lettuce, and tomato. Actually, there was so much chicken in the taco that most of the lettuce and tomato spilled out onto the plate. Looking back, I wish I had some sour cream, but I didn't miss it at the time.<br /><br /></span> <div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">Hard Shell Chicken Taco</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIz_d2TH63civH7Q-24kvjgJDSrE8nxxWFGe6TSrguguQb-7Tl_UZvOF8UVniKpU3_913aqEEs-4WAaNRuUepMcXglDatczQzpUNlrnIC8HUL3sE-SAF8xfEFy3XAbrzvkeRG7wYhZCpQ/s1600/IMG_1529.JPG"><img style="cursor: pointer; width: 320px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIz_d2TH63civH7Q-24kvjgJDSrE8nxxWFGe6TSrguguQb-7Tl_UZvOF8UVniKpU3_913aqEEs-4WAaNRuUepMcXglDatczQzpUNlrnIC8HUL3sE-SAF8xfEFy3XAbrzvkeRG7wYhZCpQ/s320/IMG_1529.JPG" alt="" id="BLOGGER_PHOTO_ID_5554491065750326066" border="0" /></a><br /><br /></div> <span style="font-family:trebuchet ms;">The two soft tacos I chose came with guacamole, tomato, onion, and cilantro. The carne asada and pork soft tacos are the only ones that come with the guac. I started with the pork. Again, the seasonings were perfect, and again the shreds were thick and delicious. The carne asada was my favorite though. The beef was largely diced, but what I really liked it how I could taste each component of the taco. It was a great way to end the taco experience. I like saving the best for last.<br /><br /></span> <div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">The soft tacos - close up carne asada on the right.</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6hV-_cIxxYhNcQJ4kqpTAZUwNFYXOV6XbBfh_rqC1TL5gmF9YDXwTekFiRL7e7EYSu-NpV2G3h5oSJ1b-xGNSGoPulQtLTqmv2SNuLGB4xKg6OferaH3HTQI62uFs2d_97jENmOyahE/s1600/IMG_1530.JPG"><img style="cursor: pointer; width: 294px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6hV-_cIxxYhNcQJ4kqpTAZUwNFYXOV6XbBfh_rqC1TL5gmF9YDXwTekFiRL7e7EYSu-NpV2G3h5oSJ1b-xGNSGoPulQtLTqmv2SNuLGB4xKg6OferaH3HTQI62uFs2d_97jENmOyahE/s320/IMG_1530.JPG" alt="" id="BLOGGER_PHOTO_ID_5554491065600975826" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkzSRRvM-O00D88aaL4ycJP755MXM75u6ty9SKDqbWzoWBaQ5HeFFi84PZoVMKkovtQrMxtesPPgk1LzfJyPj9zZnCFbFR1nTC3p8Zld38sTeaupYKkYAoo0AIi3TRgtcYVAK4gnKt0U/s1600/IMG_1531.JPG"><img style="cursor: pointer; width: 270px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkzSRRvM-O00D88aaL4ycJP755MXM75u6ty9SKDqbWzoWBaQ5HeFFi84PZoVMKkovtQrMxtesPPgk1LzfJyPj9zZnCFbFR1nTC3p8Zld38sTeaupYKkYAoo0AIi3TRgtcYVAK4gnKt0U/s320/IMG_1531.JPG" alt="" id="BLOGGER_PHOTO_ID_5554491054434187250" border="0" /></a><br /></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-style: italic;">I should have taken a picture after they were gone... no greasy spots!</span><br /><br /></div> <span style="font-family:trebuchet ms;">They advertised dessert, Mexi-Flan, but for a late afternoon "snack," it was hard to justify. I did feel guilty getting such tasty food without Dear Ben, so I ordered him the same three tacos to go. He liked the carne asada the best too, but the chicken was his least favorite. He thought it might have been too salty, though I did not agree. My chicken was quite enjoyable. In fact, it all was enjoyable. The next time I'm in the neighborhood, I'm going to try something different. That is, if I can pull myself away from the a la cart taco.</span><br /><br /><span style="font-family:trebuchet ms;"><br /><br />Malena's Taco Shop</span><br /><span style="font-family:trebuchet ms;">620 W McGraw St</span><br /><span style="font-family:trebuchet ms;">Seattle, WA 98119</span> <span style="font-family:trebuchet ms;"><br />206-284-0304 </span><br /><br /><a href="http://www.urbanspoon.com/r/1/550/restaurant/Queen-Anne/Malenas-Taco-Shop-Seattle"><img alt="Malena's Taco Shop on Urbanspoon" src="http://www.urbanspoon.com/b/logo/550/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-4789826950584920552010-12-21T15:55:00.001-08:002011-01-03T21:49:56.372-08:00Anchovies & Olives - Capitol Hill<span style="font-family:trebuchet ms;">Dear Ben is good at a lot of things, and tonight he gets all of the credit for choosing Anchovies & Olives for dinner. He has wanted to eat here since way before Bon Appétit </span><span style="font-style: italic;font-family:trebuchet ms;" >and</span><span style="font-family:trebuchet ms;"> GQ Magazine voted it one of the Ten Best New Restaurants in America; GQ named it 5th. Before it made Seattle Weekly Favorite Restaurant list of 2010. And before Seattle Magazines named it </span><strong style="font-weight: normal; font-family: trebuchet ms;">Best “Adult Contemporary”</strong><strong style="font-weight: normal; font-family: trebuchet ms;"> Restaurant</strong><span style="font-family:trebuchet ms;">, </span><strong style="font-weight: normal; font-family: trebuchet ms;">Best Modern Raw Bar, </strong><span style="font-family:trebuchet ms;">and</span><strong style="font-weight: normal; font-family: trebuchet ms;"> the Best Sardines Restaurant. You might say that Dear Ben has good taste.</strong><br /><br /><span style="font-family:trebuchet ms;">I had a good feeling about the place from the moment we walked in the door. Large windows line the restaurant giving you a good view of the city and the kitchen is wide-open giving you a good view of what's cooking, or not cooking as the case may be. </span><br /><br /><span style="font-family:trebuchet ms;">As we settled into our table, our waitress took our cocktail order. The cocktails are named after famous women (i.e. Vesper and Annie). I chose the Sadé with Goslings dark rum, house-made ginger beer (</span><span style="font-style: italic;font-family:trebuchet ms;" >that's definitely something to brag about</span><span style="font-family:trebuchet ms;">), and lime. The ingredients reminded me of the "Dark and Stormy" at <a href="http://notesfromthenapkin.blogspot.com/search/label/Ocho">Ocho</a> in Ballard. It's a good good drink, but the "Dark and Stormy" wins between the two. That's a tough drink to top though. Maybe I shouldn't have squeezed the lime in?</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><b>Sadé</b><br /></div><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKqX38L0KF_GwYAz0V1vlZGnk5ZFTCA0YKZxv9p9lVLdnEV8AdL6MAOBEwobbMzv9jGAZXqSMyUmepzKdqNzLOzhhjpJsKQiNR76gNQLzCYmB-BCsqcf6IVEOVXWUtJZrpMC7u7f3Ap4/s1600/IMG_1493.JPG"><img style="cursor: pointer; width: 320px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKqX38L0KF_GwYAz0V1vlZGnk5ZFTCA0YKZxv9p9lVLdnEV8AdL6MAOBEwobbMzv9jGAZXqSMyUmepzKdqNzLOzhhjpJsKQiNR76gNQLzCYmB-BCsqcf6IVEOVXWUtJZrpMC7u7f3Ap4/s320/IMG_1493.JPG" alt="" id="BLOGGER_PHOTO_ID_5554498605345602130" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">Dear Ben had the Greta. That's Makers Mark Bourbon, Cherry Extract, Nocello, Bitters, and Soda. He liked his just fine too, but wished he'd just picked whiskey on the rocks. I tasted it and wasn't blown away either.</span><br /><br /><span style="font-family:trebuchet ms;">If you're easily disappointed, go with wine. They have some great choices, which I tasted later in the evening. In fact, they offered three tastes to help me decide which wine to choose. So, maybe cocktails aren't exactly their specialty, but let me just tell you, food is. Service is too, for that matter.</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold;">Greta</span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC3bJOQVcAQquJVrR6LWXw9GoJn3oepR3Bcn-PaEcDcOMt9zbjYk8HK585nASd8jj9MVIzWOzGOb-zB_FhACY_qADAF5WxehmUY12EBzP6rxA5LiTF7DjAOwv4v7_9P7kSoTteDpEdag/s1600/IMG_1495.JPG"><img style="cursor: pointer; width: 254px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC3bJOQVcAQquJVrR6LWXw9GoJn3oepR3Bcn-PaEcDcOMt9zbjYk8HK585nASd8jj9MVIzWOzGOb-zB_FhACY_qADAF5WxehmUY12EBzP6rxA5LiTF7DjAOwv4v7_9P7kSoTteDpEdag/s320/IMG_1495.JPG" alt="" id="BLOGGER_PHOTO_ID_5554498597576712578" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">The Castelvetrano Olives were first to be delivered to us. Beautiful, bright green olives glistening in its oil with the twist of citrus zest. Get these. It's part of the restaurant name, for goodness sakes! They don't taste like a green olive; they don't taste like a black olive. The flavor is mild and meaty, and it's perfect for snacking in between courses.</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold;">Castelvetrano Olives</span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zM63oXXSmM_CIluXOB2uFVqZqcCu2zElnwq0oo_e3cP3X0Ycfj9Cnt2PcwnXfANd6AeROhLpGYmU4C3IoPDHuqRZlDqq91HLha1w25FZCKO_LonxS8Z4bDCQHKwiJum9iN3xJlJNrTY/s1600/IMG_1498.JPG"><img style="cursor: pointer; width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zM63oXXSmM_CIluXOB2uFVqZqcCu2zElnwq0oo_e3cP3X0Ycfj9Cnt2PcwnXfANd6AeROhLpGYmU4C3IoPDHuqRZlDqq91HLha1w25FZCKO_LonxS8Z4bDCQHKwiJum9iN3xJlJNrTY/s320/IMG_1498.JPG" alt="" id="BLOGGER_PHOTO_ID_5554498389933540274" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">A trip to Anchovies & Olives would not be complete without at least one oyster. They have Power House Sunday through Thursday from 5-6pm and again from 10-11pm, where they offer oysters for just a buck -- along with Peroni for $2 & Prosecco for $5. Oysters are the only food featured during Power Hour, so I felt I must have one.</span><br /><br /><span style="font-family:trebuchet ms;">I love the little oysters, and I loved the Kumamoto Oyster. It's garnished with a pickled scallion mignonette. Yummy little bite, but beware it does have an oniony kick. Dear Ben enjoyed the bigger Penn Cove Select oyster more with its chili oil and lime. He said the garnish was perfection.</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold;">Oyster Presentation</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2G9tn4pveCe2iWA4Jxgj6GTqgv-NXqPFIoy6OexDnJkyPN9cNQzs-X4nqO2u1wXgYa1RYcy2UNAr_jlykuSk13HfxNR2cbzRc1rfw9CCKz_3tyyTaXAKOHlxiMae-9znkkdiWyTkLGh0/s1600/IMG_1502.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2G9tn4pveCe2iWA4Jxgj6GTqgv-NXqPFIoy6OexDnJkyPN9cNQzs-X4nqO2u1wXgYa1RYcy2UNAr_jlykuSk13HfxNR2cbzRc1rfw9CCKz_3tyyTaXAKOHlxiMae-9znkkdiWyTkLGh0/s320/IMG_1502.JPG" alt="" id="BLOGGER_PHOTO_ID_5554498338034490930" border="0" /></a><br /><br /></div><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">Left: Kumamoto and Right: Penn Cove Select</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5aZob4JfRuPIBaQ1rbHXq9mB6iBE64YUWTBBZ4N3FFSzmICkoyhqTrbw1YGveabyt8VDHSgLwDmucO-rnAwlrBPyO8hntwJvfOyOfgMJCcfrev7vHBNrAkmRlTe-544sIHmBykntYsU/s1600/IMG_1504.JPG"><img style="cursor: pointer; width: 291px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5aZob4JfRuPIBaQ1rbHXq9mB6iBE64YUWTBBZ4N3FFSzmICkoyhqTrbw1YGveabyt8VDHSgLwDmucO-rnAwlrBPyO8hntwJvfOyOfgMJCcfrev7vHBNrAkmRlTe-544sIHmBykntYsU/s320/IMG_1504.JPG" alt="" id="BLOGGER_PHOTO_ID_5554498332385999410" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVtqlJ89y37-GUgQVIn7-moLuiRNn4WxO3JAH3exwcvzC_kNMQF4lniQtNup_VnNIum8f08vWdsGiQMe2BUCS-PQ-yocowqFuP0LU5_uNU6JEKhehjRhDu1MbaSz42stpunJbm952F2w/s1600/IMG_1503.JPG"> <img style="cursor: pointer; width: 290px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVtqlJ89y37-GUgQVIn7-moLuiRNn4WxO3JAH3exwcvzC_kNMQF4lniQtNup_VnNIum8f08vWdsGiQMe2BUCS-PQ-yocowqFuP0LU5_uNU6JEKhehjRhDu1MbaSz42stpunJbm952F2w/s320/IMG_1503.JPG" alt="" id="BLOGGER_PHOTO_ID_5554498336264008194" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5aZob4JfRuPIBaQ1rbHXq9mB6iBE64YUWTBBZ4N3FFSzmICkoyhqTrbw1YGveabyt8VDHSgLwDmucO-rnAwlrBPyO8hntwJvfOyOfgMJCcfrev7vHBNrAkmRlTe-544sIHmBykntYsU/s1600/IMG_1504.JPG"> </a><br /></div><br /><span style="font-family:trebuchet ms;">Speaking of the perfection, the Escolar crudo had me saying, "I love food," out loud. Seriously, it's right up there with the beef carpaccio from Martini House in St. Helena, California, one of the best tastes I've ever had. Wanna feature me on "The Best Thing I Ever Ate - Seafood?"</span><br /><br /><span style="font-family:trebuchet ms;">Gorgeous slices of escolar topped with minced pepperoncini and green apple, sprinkled with crispy farro, and dollop of avocado cream on the side. The texture was an amazing balancing act. I wonder just how anyone can come up with that! I loved the crispy farro, with its pop rocks sensation, and the tang of the tart green apple on top of such a buttery fish. If you only go for this, it would be worth it. So, so good.</span><br /><br /><div style="text-align: center; font-weight: bold; font-family: trebuchet ms;">Escolar Crudo<br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcOyy_xQgmg2qBQ8TstqsWOsLbHJ32a-KLshrM5FOSyu4ZaekZBWqD5ae5K-nppq751SnhXfj6E3YQ1ijO5nhD5ow2bTnzdOn9crIfyLuNuiC-jYFbIt4qsEDpNqiMF1npW4RuQC-JLA/s1600/IMG_1505.JPG"><img style="cursor: pointer; width: 332px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcOyy_xQgmg2qBQ8TstqsWOsLbHJ32a-KLshrM5FOSyu4ZaekZBWqD5ae5K-nppq751SnhXfj6E3YQ1ijO5nhD5ow2bTnzdOn9crIfyLuNuiC-jYFbIt4qsEDpNqiMF1npW4RuQC-JLA/s320/IMG_1505.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497723140321010" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDvVk07NYYTSRA16JTupngMvg_IO-VwSCXKUiKRDc68Q_XIkzqjwpR2lMMbU3koKdX6pGFNqBAUQxVAJCcnhory4slPTJtlggBVHBTklPjG0_hvygp6PrxRjfKbOQ56z40eroa-Alt3s/s1600/IMG_1509.JPG"><img style="cursor: pointer; width: 255px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDvVk07NYYTSRA16JTupngMvg_IO-VwSCXKUiKRDc68Q_XIkzqjwpR2lMMbU3koKdX6pGFNqBAUQxVAJCcnhory4slPTJtlggBVHBTklPjG0_hvygp6PrxRjfKbOQ56z40eroa-Alt3s/s320/IMG_1509.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497722033225282" border="0" /></a><br /></div><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">My late bite...</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv84gIdniJRm_8GRJ0zUt7DaUoPlQfMP_FN5kS51b8zlE_VB3cOUzp6Ffydd9XpJ2DL6RgqN2322qKjllVG9RdKfWpHNcLNU9Ormgtq1iK7iF4z3vWeoOtP_xoj3oc31iYx3oQpDo2Xi0/s1600/IMG_1512.JPG"><img style="cursor: pointer; width: 320px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv84gIdniJRm_8GRJ0zUt7DaUoPlQfMP_FN5kS51b8zlE_VB3cOUzp6Ffydd9XpJ2DL6RgqN2322qKjllVG9RdKfWpHNcLNU9Ormgtq1iK7iF4z3vWeoOtP_xoj3oc31iYx3oQpDo2Xi0/s320/IMG_1512.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497716782350098" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Our next course was the Sunchoke Soup. Our waitress said it was "quintessential," so I signed us up. The soup is served in a good-sized bowl, topped with fried brussel sprouts, hazelnut pieces, and a swirl of oil. Our waitress, being the thoughtful person that she was, brought us two small bowls to split out the contents. Such complex simplicity with its creamy, earthy flavors. We must have eaten it quickly because she remarked something about us being done already. It was good, and I was hungry.</span><br /><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">Sunchoke Soup</span><br /></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbF_WhEg2WLLjBILAVlKbhc-mq0VQX1HPqVecSklgYs_-fssfExepb12y3Y_3j6je-dqUOmT0PhxfWOg6eRwJDSoOaJVkJDHcSFQVYgKP5D13SiCF1iBRaeGmS3UAfWGb8rfrbyMgyVY/s1600/IMG_1514.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbF_WhEg2WLLjBILAVlKbhc-mq0VQX1HPqVecSklgYs_-fssfExepb12y3Y_3j6je-dqUOmT0PhxfWOg6eRwJDSoOaJVkJDHcSFQVYgKP5D13SiCF1iBRaeGmS3UAfWGb8rfrbyMgyVY/s320/IMG_1514.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497711437419026" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Our next course included the steamed clams and bowl of Cavatappi pasta.</span><br /><br /><span style="font-family:trebuchet ms;">The plump clams were prepared in a broth of basil, garlic, chili, and lemon. I spooned a bit of broth into each shell before digging out the clam. I loved the spice of the broth, and you should definitely request bread to dip it in.</span><br /><br /><div face="trebuchet ms" style="text-align: center;"><span style="font-weight: bold;">The Clams</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP13ZZwSa9njLrFeL-VLseumTiwSbjD6aYainwwj8IlOK6GVphWBq07jWne3CdoEtexb_xPJd2fO4D0V5zgHmN2IQ2uaIn3Bu-68m4b4JTVqipZ_TEqxB7tkEi2r_Pmg2kJGVkfSCZagw/s1600/IMG_1515.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP13ZZwSa9njLrFeL-VLseumTiwSbjD6aYainwwj8IlOK6GVphWBq07jWne3CdoEtexb_xPJd2fO4D0V5zgHmN2IQ2uaIn3Bu-68m4b4JTVqipZ_TEqxB7tkEi2r_Pmg2kJGVkfSCZagw/s320/IMG_1515.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497705540388226" border="0" /></a><br /></div><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Ask for bread</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IpauThrNOq3VDEBUuGvesLUonB3CTX0nkKqwHklQQ3rPm2V7HJFHbV8NpuVeRc9ZqjAGIXxTwdTMANUyGSdrCFRpQcr6Sxy2bNTRvW1OH1k0qnxsRD4N4dvi6ZkkIdEJgrEvLZs_Ei4/s1600/IMG_1501.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IpauThrNOq3VDEBUuGvesLUonB3CTX0nkKqwHklQQ3rPm2V7HJFHbV8NpuVeRc9ZqjAGIXxTwdTMANUyGSdrCFRpQcr6Sxy2bNTRvW1OH1k0qnxsRD4N4dvi6ZkkIdEJgrEvLZs_Ei4/s320/IMG_1501.JPG" alt="" id="BLOGGER_PHOTO_ID_5554498384332389234" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Cavatappi pasta is shaped like a corkscrew. It was a sturdy pasta with fragile black trumpet mushrooms, uni (sea urchin), and dark green leaves of escarole. This was a good dish, and we finished it all, but I'm not sure that my palate distinguished the mushroom or uni flavor. </span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Cavatappi </span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-EkhHXYi_l8YvhXjtyHrYljW6ttBWZCiUs69ChttL8hUejByGfgQOEbmBCQBE7gih8jC70AiBXWToH4jfYlWVN8AMpLmaxiW1mvSOsV1SiIR-sqzLHoGwLW6uKse8slOB14XAxkXGwc/s1600/IMG_1516.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-EkhHXYi_l8YvhXjtyHrYljW6ttBWZCiUs69ChttL8hUejByGfgQOEbmBCQBE7gih8jC70AiBXWToH4jfYlWVN8AMpLmaxiW1mvSOsV1SiIR-sqzLHoGwLW6uKse8slOB14XAxkXGwc/s320/IMG_1516.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497394134709522" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Our bowl of bigoli pasta came out with the sturgeon secondi course. </span><br /><br /><span style="font-family:trebuchet ms;">Bigoli are long tubular noodles, like really thick spaghetti. The dish includes anchovies, chilis, and pangrattato (bread crumbs). I liked the flavor, but I'm not sure how anyone can eat an entire bowl of it. It was very salty. Oddly enough, there's a similar recipe in </span><span style="font-style: italic;font-family:trebuchet ms;" >Jamie's Food Revolution</span><span style="font-family:trebuchet ms;"> by Jamie Oliver. Wonder if Chef Stowell knows Chef Oliver or perhaps this is just a classic combination of flavors?</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Bigoli</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mZAXZNEx_ZW8axvRub35Wj9os9C5qD_17YRnuMIQQWbwy1pKXY5LG1GkrktM2bIfyIUg8xB3J64QaNmaXp1GFZXBH86VusI1iq29U8EViD-Y1uURpggVz9EOZB6L3JqBzJoQx5yXfjE/s1600/IMG_1517.JPG"><img style="cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mZAXZNEx_ZW8axvRub35Wj9os9C5qD_17YRnuMIQQWbwy1pKXY5LG1GkrktM2bIfyIUg8xB3J64QaNmaXp1GFZXBH86VusI1iq29U8EViD-Y1uURpggVz9EOZB6L3JqBzJoQx5yXfjE/s320/IMG_1517.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497385213183554" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">The Sturgeon was the only thing we selected from the secondi menu. The other options were Swordfish, Mackeral, and Whole Branzino. This hearty fish was prepared so the outside was just crisp, but the inside was moist and flaky. The bowl had just a bit of broth in it, with adorable hedgehog mushrooms, bits of kale, and lengthwise slices of a real potato with skin. I loved the accompaniments in the broth!</span><br /><br /><div style="text-align: center; font-weight: bold; font-family: trebuchet ms;">Sturgeon<br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdAWbdcd8xX2jZQs88REpY-Ak7BqYphrIOfqFXYz_HCXXfvZLEOnUlE8nhUJywKVqGtEuqKoRomcO6mB7ukdY1ieJ1t_42mWXkjVD511Jjtw92ny8jYfbvJWkA4OH0G7PF-hy3WWsvAw/s1600/IMG_1521.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdAWbdcd8xX2jZQs88REpY-Ak7BqYphrIOfqFXYz_HCXXfvZLEOnUlE8nhUJywKVqGtEuqKoRomcO6mB7ukdY1ieJ1t_42mWXkjVD511Jjtw92ny8jYfbvJWkA4OH0G7PF-hy3WWsvAw/s320/IMG_1521.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497377836871538" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">The dessert menu came next. Dear Ben wanted the pear and almond cake. I wanted the espresso semifreddo. We compromised on the panna cotta with lemon and fennel. We both won because we loved this dessert! The lemon was pickled (I believe), the fresh fennel grass was hardly the same flavor as a dried fennel "seed," and it was sitting in a bit of blood orange juice. You definitely wanted a little bit of everything in each bite. What an absolute perfect way to end the meal.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Panna Cotta with Lemon and Fennel</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtATdidOzl8C6D_XP8dsL9EuRQ82ZL83oVN_dwZHhzwvYz69yItSu4Mmv_YE83JXYs7QwIbzH1KYWDVZDs3kNbBUyOVoLiFTzuguRxRN2bxqKqwLfZmGfdtTgOmrCwdgaQYylQ3Zx8Jls/s1600/IMG_1524.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtATdidOzl8C6D_XP8dsL9EuRQ82ZL83oVN_dwZHhzwvYz69yItSu4Mmv_YE83JXYs7QwIbzH1KYWDVZDs3kNbBUyOVoLiFTzuguRxRN2bxqKqwLfZmGfdtTgOmrCwdgaQYylQ3Zx8Jls/s320/IMG_1524.JPG" alt="" id="BLOGGER_PHOTO_ID_5554497365087415762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZU6LBWpjCdp1Hqga3MLdW8e9iwkSAi1KKu77CB3qYk-b9wamARVI_eXznKsOvFVptEymVg3VM4fDIaMhJJ7KO770GiRjol3-HEPzOmeK1fj_7TW4OKA9wLmSwD6AalQHh6U4P1sjpRho/s1600/IMG_1522.JPG"> </a><br /></div><br /><br /><span style="font-family:trebuchet ms;">I am now a huge fan of this Ethan Stowell establishment. I think it's time I tested out his other endeavors. In fact, I have reservations at Staple & Fancy next week, and Tavolata for a Sunday Feast in the coming months. But as for Anchovies & Olives, I thoroughly enjoyed you. It was a top notch experience all around, and I'll certainly be back for a crudo fix in the near future. </span><br /><br /><br /><span style="font-family:trebuchet ms;">Anchovies & Olives</span><br /><span style="font-family:trebuchet ms;">1550 15th Ave</span><br /><span style="font-family:trebuchet ms;">Seattle, WA 98122</span><br /><span style="font-family:trebuchet ms;">206-838-8080</span><br /><a href="http://www.blogger.com/www.ethanstowellrestaurants.com/anchoviesandolives/"><span style="font-family:trebuchet ms;">www.ethanstowellrestaurants.com/anchoviesandolives/</span></a><br /><br /><a href="http://www.urbanspoon.com/r/1/1411683/restaurant/Capitol-Hill/Anchovies-Olives-Seattle"><img alt="Anchovies & Olives on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1411683/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com1tag:blogger.com,1999:blog-1963388509485001367.post-6032012328728063972010-11-27T09:47:00.001-08:002011-01-03T21:30:43.231-08:00The Kingfish Cafe- Seattle<span style="font-size:100%;"><span style="font-family: trebuchet ms;">The day after Thanksgiving, and I'm craving some down-home style cookin'. The turkey has had its day. I want a plate of crispy, fried-up Southern Goodness. The Kingfish Cafe seemed to fit the bill.</span><br /><br /><span style="font-family: trebuchet ms;">The Kingfish Cafe doesn't take reservations, but we were immediately seated against a window. I hear there is often a wait, but we arrived early, and the day after Thanksgiving seems to be very quiet everywhere.</span><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37V2jV1aTd53AjbQ1j4sTKLYX-glhZ8s0WvvFaJ58oc9I2EhGZ97aj0JFDqnTicdfwb2HhFspwSEDITjk_diLhcXQgSZakVp6FQMEUGcDWbyN4XHWb3GBZtLlL7WJCiB2bmZ1P6qYYuk/s1600/IMG_1487.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37V2jV1aTd53AjbQ1j4sTKLYX-glhZ8s0WvvFaJ58oc9I2EhGZ97aj0JFDqnTicdfwb2HhFspwSEDITjk_diLhcXQgSZakVp6FQMEUGcDWbyN4XHWb3GBZtLlL7WJCiB2bmZ1P6qYYuk/s320/IMG_1487.JPG" alt="" id="BLOGGER_PHOTO_ID_5557807417874481154" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /><span style="font-family: trebuchet ms;">Drinks first, and I couldn't decide between the Two Sista's Cocktail or the Mint Julep. I feel like there's a pretty good Southern accent still deep within me, but Dear Ben laughed when I said, "Two Sista's," so in an effort to bring the soul back, that's what I ordered. Sugar rimmed with Stoli vodka, Peach Schnapps, peach nectar, and a squeeze of lime. Sweet, but not too sweet. I would've ordered a few more if the Babe wasn't waiting at home.</span><br /><br /><span style="font-family: trebuchet ms;">Dear Ben picked the Alabama Old-Fashioned, made from Makers Mark, simple syrup, muddled oranges, and a splash of soda. He loved it, and I have to admit, the sip I stole was a pretty tasty one. I'm going to try to remind him how much he enjoys an Old-Fashioned the next time he can't decide what to order.</span><br /><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">Left: Two Sista's; Right: Alabama Old Fashioned</span><br /></span></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-nbmk36kIvJHi-NSwS-2UuaqPyoxCFib7N3EFajdBPP3SW5ou_XItkGLlsaVF_Xro60IDh_rQVTFbIxdxWP57mlxhyJkKJ7v1Gn2QdpXb1fR3MjIgh8-GalN2A23X69YV2Jjbkx1O9I/s1600/IMG_1471.JPG"><img style="cursor: pointer; width: 320px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-nbmk36kIvJHi-NSwS-2UuaqPyoxCFib7N3EFajdBPP3SW5ou_XItkGLlsaVF_Xro60IDh_rQVTFbIxdxWP57mlxhyJkKJ7v1Gn2QdpXb1fR3MjIgh8-GalN2A23X69YV2Jjbkx1O9I/s320/IMG_1471.JPG" alt="" id="BLOGGER_PHOTO_ID_5557807403975328306" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><span style="font-family: trebuchet ms;"><br />And now the food. We ordered a lot of it.</span><br /><br /><span style="font-family: trebuchet ms;">I started with the Sho'Nuff Fried Green Tomatoes. As far as I'm concerned, any Southern cook knows the value of a corn meal batter, and that's just what these slices of green tomatoes were dredged in. They were jazzed up with garlic and chipotle sauces, and sweet hushpuppies were there to bless the plate. The tomatoes were some of the best I've had outside of the south. The hushpuppies, however, were a tad too sweet for me; I prefer jalapenos in mine, please.</span><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">Sho'Nuff Fried Green Tomatoes</span><br /></span></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0VuoKhTcYWWhCwMvuIC_E-BOk-f2zAw8QAPDaG19994k_E9YDM_yx65miKrm5gZwEB2ybo7g0GCmpsLG4CXIdZAZ5hZ4WykiDyw-4Uv-CC07WI1NgSV10QOiC1etnzfclNrmZK9C-x8/s1600/IMG_1468.JPG"><img style="cursor: pointer; width: 320px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0VuoKhTcYWWhCwMvuIC_E-BOk-f2zAw8QAPDaG19994k_E9YDM_yx65miKrm5gZwEB2ybo7g0GCmpsLG4CXIdZAZ5hZ4WykiDyw-4Uv-CC07WI1NgSV10QOiC1etnzfclNrmZK9C-x8/s320/IMG_1468.JPG" alt="" id="BLOGGER_PHOTO_ID_5557807155603161314" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><span style="font-family: trebuchet ms;">Dear Ben started with a cup of the Crawfish and Corn Chowder. It's made in-house with fresh corn, chunky veggies, and crawfish. It's a white chowder, and you know what that means... it's not only rich in flavor, but rich in calories as well. It was good, but not spectacular.</span><br /><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">Crawfish and Corn Chowder</span><br /></span></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgiM_9kacNAeFSF3Lh_f_KhnrGCbdyBdJTIpktJbC8DcVC4y8-CGqQvPDegsmL9iH-7QoptyrB8J88372j_99CiyuykgipMUc8V2WTAD1plaiLkrGa5qlj7gMyCn9CQFs_LDsSSoxpd0/s1600/IMG_1469.JPG"><img style="cursor: pointer; width: 320px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgiM_9kacNAeFSF3Lh_f_KhnrGCbdyBdJTIpktJbC8DcVC4y8-CGqQvPDegsmL9iH-7QoptyrB8J88372j_99CiyuykgipMUc8V2WTAD1plaiLkrGa5qlj7gMyCn9CQFs_LDsSSoxpd0/s320/IMG_1469.JPG" alt="" id="BLOGGER_PHOTO_ID_5557807151617049442" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /><span style="font-family: trebuchet ms;">I just could not decide what I wanted for my main course. Everything sounded good, but in the end, I opted for the farm raised catfish. It was the cornmeal batter that reeled me in again, and I was intrigued by the fact that they marinate it overnight.</span><br /><br /><span style="font-family: trebuchet ms;">Unfortunately, the fish did not live up to my expectations. I envisioned several fish filets deep fried in thick, crispy batter, just like the plates of fish that I grew up eating. This looked like the dieter's plate compared to my childhood memory. Perhaps it's a sign that I shouldn't eat that way anymore, and to be fair, the filet was of generous size. It was the coating that was most disappointing. Maybe it was the juice from the greens that soaked in causing the batter to lean into the soggy side. Serve juicy sides in a separate dish, please. Dear Ben ate up what I didn't finish. The greens and grits were good though.</span><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">The Catfish</span><br /></span></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5vH8cLRXTyT5HsPPFjze2b55GlDwBdk4_QkRisYDrv6_JTMM2M4SALF_qZZnuU79iZO4wwOu6k_S1S_4t2u01vA8n6ZLZHdpIMTGdYf3TQIM6SpbzrO0GMVh6AMlFd3OaXgRQcH_gmE/s1600/IMG_1477.JPG"><img style="cursor: pointer; width: 295px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5vH8cLRXTyT5HsPPFjze2b55GlDwBdk4_QkRisYDrv6_JTMM2M4SALF_qZZnuU79iZO4wwOu6k_S1S_4t2u01vA8n6ZLZHdpIMTGdYf3TQIM6SpbzrO0GMVh6AMlFd3OaXgRQcH_gmE/s320/IMG_1477.JPG" alt="" id="BLOGGER_PHOTO_ID_5557807144948472802" border="0" /> </a><br /></span></div><span style="font-size:100%;"><span style="font-family: trebuchet ms;"> </span><br /><br /><span style="font-family: trebuchet ms;">I knew exactly what Dear Ben would get from the moment I looked at the menu. Grandpa Walter's Roast Pork Chop. Dear Ben loves pork chops, and he also has a Grandpa Walter. It was a sign. The huge rib chop was, "slow roasted with garlic and spices..., then topped with an autumn fruit chutney." Sounded right up his alley! The plate is served with collard greens and mashed potatoes, and Dear Ben did a good job finishing it.</span><br /><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">Grandpa Walter's Pork Chop</span><span style="font-style: italic;"></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamWrwn1A2Uf0WwnroOSEF6QC493f1R1fWf5sjq_wuBlPXA6mGlLa3Q4eUFN99DafwgAg2qb-hprg86q1rr0M6dDuRyxrHrXzLMLx2C4W9f7HuGElhgayvznzMwIWx-ctJ2-axK0kwEak/s1600/IMG_1473.JPG"><img style="cursor: pointer; width: 292px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamWrwn1A2Uf0WwnroOSEF6QC493f1R1fWf5sjq_wuBlPXA6mGlLa3Q4eUFN99DafwgAg2qb-hprg86q1rr0M6dDuRyxrHrXzLMLx2C4W9f7HuGElhgayvznzMwIWx-ctJ2-axK0kwEak/s320/IMG_1473.JPG" alt="" id="BLOGGER_PHOTO_ID_5557806830930173474" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzYKQZchWjUz2PU_gtTxbgrl9XnsBNTBurM99krAfHpV1OsgGn6lINyKigIbJklmmV5otCp18w1AW5iBsDDzgppLYR0rQwjD7Q2YLytYocy1l7dZAwOmpsSiOwFG_9o2aEfu_iyDYw-U/s1600/IMG_1479.JPG"> <img style="cursor: pointer; width: 299px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzYKQZchWjUz2PU_gtTxbgrl9XnsBNTBurM99krAfHpV1OsgGn6lINyKigIbJklmmV5otCp18w1AW5iBsDDzgppLYR0rQwjD7Q2YLytYocy1l7dZAwOmpsSiOwFG_9o2aEfu_iyDYw-U/s320/IMG_1479.JPG" alt="" id="BLOGGER_PHOTO_ID_5557807134178904130" border="0" /></a><br /><span style="font-style: italic;">Two views included so you could see the thick chop!</span><br /></span></div><span style="font-size:100%;"><br /><br /><span style="font-family: trebuchet ms;">I just couldn't stop myself in the frenzy of ordering. We ordered several sides. I couldn't stand it if I didn't at least try the Red Beans and Rice and their Down Home Mac and Cheese, and just for fun, I threw in the Roasted Red Yam.</span><br /><br /><span style="font-family: trebuchet ms;">The Red Beans are cooked slowly with tasso and andouille sausage, and the rice was perfectly fluffy. It was a good plate, but not my favorite red beans and rice ever. I surely wish the chunks of sausage were bigger. We ate a few bites while they were hot, but ended up taking them home. They were good leftover.</span><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">Red Beans and Rice</span><br /></span></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuS_79pOCSym1Ias8Oohx-RIKRVGhc6z7q6NHOuF6fZtzdkwSrPlKKYxeh7dZ3JA71mey6tyL_UyyhttZ2JoQiqN-PAv24hu3ZngLsiublXnFdoH8I1sPUuI6ie3TEDaMRguSvdvGYx0/s1600/IMG_1475.JPG"><img style="cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuS_79pOCSym1Ias8Oohx-RIKRVGhc6z7q6NHOuF6fZtzdkwSrPlKKYxeh7dZ3JA71mey6tyL_UyyhttZ2JoQiqN-PAv24hu3ZngLsiublXnFdoH8I1sPUuI6ie3TEDaMRguSvdvGYx0/s320/IMG_1475.JPG" alt="" id="BLOGGER_PHOTO_ID_5557806819543656946" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /><span style="font-family: trebuchet ms;">The Down Home Mac and Cheese was down right delicious! It must be piled into the pan about five inches deep. It's quite a sight! They use two cheeses, onions, and mushrooms. The onions and mushrooms are not overpowering at all. The cheese truly was the star. The cheese sauce on top reminded me of Morrison's Cafeteria macaroni in Greenville, Mississippi (sadly, now closed), but this plate was SO much better. The only reason I wouldn't order this as a main course is that it's served with only a salad, and I really like those Southern sides.</span><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">Down Home Mac and Cheese</span><br /></span></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihj9N8aDVRve0WYWCBwJLzEYEfYbVF5sBGDTMV0JM4aGkDspDxl9a_NJNckyJ83mpYIIJ3NXwdlHkEsRBSYEWyHVK2uetAUwgfrDgFZkfvUWAp_WAvh7EoEfpphb9NWXpzOZLfp5Nr0bA/s1600/IMG_1474.JPG"><img style="cursor: pointer; width: 320px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihj9N8aDVRve0WYWCBwJLzEYEfYbVF5sBGDTMV0JM4aGkDspDxl9a_NJNckyJ83mpYIIJ3NXwdlHkEsRBSYEWyHVK2uetAUwgfrDgFZkfvUWAp_WAvh7EoEfpphb9NWXpzOZLfp5Nr0bA/s320/IMG_1474.JPG" alt="" id="BLOGGER_PHOTO_ID_5557806817139126434" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><span style="font-family: trebuchet ms;">As an afterthought of side, the roasted red yam sure was delicious. Dear Ben and I both loved the buttery, creamy yam served right in his skin. It doesn't look like much in the picture, but it might have been the best yam I've ever had. I should make this at home!</span><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">Roasted Red Yam</span><br /></span></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ybMsEPXPVwk_I-2h9ZKluxy19ELwF-ijdBD1AgfTAaNBP2yZgzEcICgI7Dmgo-byOUczaL2cERE4hE7AsJOwsZC9b9T5Lhyphenhyphen0OR7W6jrgdPHBoodjqmxV4YJZEgI6Tn90ILZJb6m5h38/s1600/IMG_1476.JPG"><img style="cursor: pointer; width: 320px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ybMsEPXPVwk_I-2h9ZKluxy19ELwF-ijdBD1AgfTAaNBP2yZgzEcICgI7Dmgo-byOUczaL2cERE4hE7AsJOwsZC9b9T5Lhyphenhyphen0OR7W6jrgdPHBoodjqmxV4YJZEgI6Tn90ILZJb6m5h38/s320/IMG_1476.JPG" alt="" id="BLOGGER_PHOTO_ID_5557806814821353522" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /><span style="font-family: trebuchet ms;">As if you didn't need to roll us out of there already, we ordered dessert. I wasn't blown away by the choices. We ordered the chocolate cake with cream cheese icing because that's the only thing that seemed worth getting. There was a caramel cake of some kind that sounded pretty good, but the waitress didn't recommend it.</span><br /><br /><span style="font-family: trebuchet ms;">When the cake came out, I was relieved that we hadn't ordered two desserts. Take a look at that picture. It's gigantic! The cake was cold, but I like cold cake. Cold cake, however, is usually a bit on the dry side, and this was no exception. It was dolled up with chocolate sauce, pretty strawberries, and lots of icing - so the dryness was forgiven. I'll probably stop at the pie shop next door for dessert next time though.</span><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-weight: bold;">Chocolate Cake with Cream Cheese Icing</span><br /></span></div><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbYZPjRLXbPy5d5shecMex9uWe_4mHj-wB2neniWBik7nUufCY2irg26dwFjvBsLn5bxeuQgG2cO19wDY1hlWtrW-Te_LXAgW6jl7AO2GZWZEK4EneaX0gsVeWbIUTXaJq6wcmffeu_8/s1600/IMG_1483.JPG"><img style="cursor: pointer; width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbYZPjRLXbPy5d5shecMex9uWe_4mHj-wB2neniWBik7nUufCY2irg26dwFjvBsLn5bxeuQgG2cO19wDY1hlWtrW-Te_LXAgW6jl7AO2GZWZEK4EneaX0gsVeWbIUTXaJq6wcmffeu_8/s320/IMG_1483.JPG" alt="" id="BLOGGER_PHOTO_ID_5557806808430460642" border="0" /></a><br /></span></div><span style="font-size:100%;"><span style="font-family: trebuchet ms;"><br /><br />The night was filled with highs and not-so-highs, but we enjoyed the night nonetheless. I really wish they had okra and black-eyed peas on their menu. I think they should look into that.</span><br /><br /><br /><span style="font-family: trebuchet ms;">The Kingfish Cafe</span><br /><span style="font-family: trebuchet ms;">602 19th Avenue East</span><br /><span style="font-family: trebuchet ms;">Seattle, WA 98112-4009</span><br /><span style="font-family: trebuchet ms;">(206) 320-8757</span><br /><a style="font-family: trebuchet ms;" href="http://thekingfishcafe.com/">www.thekingfishcafe.com</a></span><br /><br /><a href="http://www.urbanspoon.com/r/1/831/restaurant/Capitol-Hill/Kingfish-Cafe-Seattle"><img alt="Kingfish Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/logo/831/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-72658174890175150922010-06-06T19:53:00.001-07:002011-01-03T21:49:29.130-08:00Snappy Dragon - SeattleNew Seattle friends means new Seattle restaurant recommendations. Friend Andrea suggested that we give Snappy Dragon a try. "Homemade noodles," she says. That's really all I need to hear.<br /><br />Dear Ben and I decided to order some take out on this lazy Sunday night. Anyway, it's a cute little building, and Dear Ben said the place was packed - even at 5:30 pm. Seems like a good sign, right? And the bag he brought home looks like my belly is going to be plenty happy with the amount of food. However... (sigh)... the taste just didn't live up to the excitement. More flavor, please.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXepEvVherSEUNuBRENTIAM8ZOKByCX9YI61JWBQbjz4N8wiH4KLtCIqzzdbSAaLBOaZGyba_6KzcLGWobmI9JUAzVVJOmycYB4pvyCIOuyNECVBFpJngYnPKzI6bvHR0YwcVDngF2ibQ/s1600/IMG_0845.JPG"><img style="cursor: pointer; width: 263px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXepEvVherSEUNuBRENTIAM8ZOKByCX9YI61JWBQbjz4N8wiH4KLtCIqzzdbSAaLBOaZGyba_6KzcLGWobmI9JUAzVVJOmycYB4pvyCIOuyNECVBFpJngYnPKzI6bvHR0YwcVDngF2ibQ/s320/IMG_0845.JPG" alt="" id="BLOGGER_PHOTO_ID_5481690102073013538" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqjZMovtslH28ybcW4i310vqxXkVB0Z6WLvtaLU9Ga5vL7qmtMne9Xb3U44ABTChaxH4m_VqxZ5pbshNsYAQZA0gO7sagznqN7anMVVeMiwjzQKC-UIwbXr6zy50inGdh2WjJ4LupGSM/s1600/IMG_0846.JPG"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqjZMovtslH28ybcW4i310vqxXkVB0Z6WLvtaLU9Ga5vL7qmtMne9Xb3U44ABTChaxH4m_VqxZ5pbshNsYAQZA0gO7sagznqN7anMVVeMiwjzQKC-UIwbXr6zy50inGdh2WjJ4LupGSM/s1600/IMG_0846.JPG"><img style="cursor: pointer; width: 293px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqjZMovtslH28ybcW4i310vqxXkVB0Z6WLvtaLU9Ga5vL7qmtMne9Xb3U44ABTChaxH4m_VqxZ5pbshNsYAQZA0gO7sagznqN7anMVVeMiwjzQKC-UIwbXr6zy50inGdh2WjJ4LupGSM/s320/IMG_0846.JPG" alt="" id="BLOGGER_PHOTO_ID_5481690115130905954" border="0" /></a></div><br /><br />Here's the low down...<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Hot and Sour Soup</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDTiXGkZjz0c44Q7u7si2z_roAxM4zXxA9EgsMMPxKa9yMQBIbIY54le26sHllHI1uivxA44gBb4rYse_lSxyxXPDoPiR6iAkRcEAegGyqRwtjBKeC3NL-BMEBL8DKSE1Cmr86yrCzeQ/s1600/IMG_0847.JPG"><img style="cursor: pointer; width: 320px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDTiXGkZjz0c44Q7u7si2z_roAxM4zXxA9EgsMMPxKa9yMQBIbIY54le26sHllHI1uivxA44gBb4rYse_lSxyxXPDoPiR6iAkRcEAegGyqRwtjBKeC3NL-BMEBL8DKSE1Cmr86yrCzeQ/s320/IMG_0847.JPG" alt="" id="BLOGGER_PHOTO_ID_5481690120548021890" border="0" /></a><br /></div><br /><br />I feel like we might have liked it better if we'd dined in, but if you've ever been around a newborn (either your own or someone else's), you'll agree that dining at home is a better bet for everyone. This vegetarian version of hot and sour soup left an odd taste on my tongue.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">BBQ Pork</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHWet_9mhnKiBTH4Ivz3IeV-LcznFjStbaWtooPlIT5JneBiHEJeZOL7gKEpKHVpbcAc14wmKpbnejCL36oEyipgKGy6iwAns70i4oh9IFGOkoPvpb_cHD_lXmmUknQKQWVyos9Heyg4/s1600/IMG_0851.JPG"><img style="cursor: pointer; width: 320px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHWet_9mhnKiBTH4Ivz3IeV-LcznFjStbaWtooPlIT5JneBiHEJeZOL7gKEpKHVpbcAc14wmKpbnejCL36oEyipgKGy6iwAns70i4oh9IFGOkoPvpb_cHD_lXmmUknQKQWVyos9Heyg4/s320/IMG_0851.JPG" alt="" id="BLOGGER_PHOTO_ID_5481690875311006946" border="0" /> </a><br /></div><br />I've noticed that BBQ Pork is on a lot of menus around Seattle. I'm a huge fan of the BBQ Pork Fried Rice at Mong Dynasty in Fayetteville, AR, (hometown shout-out), not so much here. The mustard and ketchup sauces are fun to dip, but even a strong tasting sauce can't mask the dry meat. I didn't hate it, but I wouldn't order it again. Ok, I take that back. I MIGHT order it again, but only because it's a pretty cheap eat ($5.75 for a half order). Maybe it's worth another shot when I eat inside the restaurant.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Jiao-zi (boiled dumplings) </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHWet_9mhnKiBTH4Ivz3IeV-LcznFjStbaWtooPlIT5JneBiHEJeZOL7gKEpKHVpbcAc14wmKpbnejCL36oEyipgKGy6iwAns70i4oh9IFGOkoPvpb_cHD_lXmmUknQKQWVyos9Heyg4/s1600/IMG_0851.JPG"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvtHLkVutbQKtHpUXVnOcotL2Ut-Fq0FwranGfV9G1JoxJB59avo2R6QaxC9uNmY_w8sYlTUYK04npnQH1g6GCmHs9vj-352J2QzfIfe8pJF9G_5-pLIEoA3CQnxCUq2Knx0YYXGNiVo/s1600/IMG_0849.JPG"><img style="cursor: pointer; width: 320px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvtHLkVutbQKtHpUXVnOcotL2Ut-Fq0FwranGfV9G1JoxJB59avo2R6QaxC9uNmY_w8sYlTUYK04npnQH1g6GCmHs9vj-352J2QzfIfe8pJF9G_5-pLIEoA3CQnxCUq2Knx0YYXGNiVo/s320/IMG_0849.JPG" alt="" id="BLOGGER_PHOTO_ID_5481690129835836914" border="0" /></a><br /></div><br />These little dumplings come in pork or vegetable variety, but don't try to mix and match. The answer is no. We ordered the veggie, and it was bland and boring. I wonder if the pork would have had more flavor? I read they were addicting, yet in my book, they were a bit of a disappointment. Then again, the "tangy, flavorful dipping sauce" did make these homestyle, Chinese dumplings come to life a little. If you happen to be among those addicted, the good news is that you can buy them frozen too!<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Chicken Chow Mein with Homemade Noodles</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_Riko2LY3Acv78ELambq6udx3fPZatdFpY9Ma5gACDuiOKo4nkAH0oWEF0II2sDfMCfVF41AvRed4M97q22nERwn5159yznAGbS9P6DUfwGgm-JG_vXfd578tIroR-Fz4qOxmWYh2ho/s1600/IMG_0850.JPG"><img style="cursor: pointer; width: 320px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_Riko2LY3Acv78ELambq6udx3fPZatdFpY9Ma5gACDuiOKo4nkAH0oWEF0II2sDfMCfVF41AvRed4M97q22nERwn5159yznAGbS9P6DUfwGgm-JG_vXfd578tIroR-Fz4qOxmWYh2ho/s320/IMG_0850.JPG" alt="" id="BLOGGER_PHOTO_ID_5481690143414935026" border="0" /></a><br /></div><br />Finally, the homemade noodles. This here, my friends, is the Chicken Chow Mein. What? This picture doesn't excite you? Your mouth isn't watering? I know! It actually tasted as boring as it looks. Oh, how I hate to give you that report! ...and if I only I had some brown gravy lying around my house. I would've doused the noodles, which are actually reminiscent of spaetzle. I just needed more flavor.<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">The plate assembled at home. Thank goodness for the lone snow pea, huh?</span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggg7SP02Gl7O2MO751KXoNCQdhF_r252Z76eGA2vaE60G3-BGqZLxwcElaiE1Uidwitb3O1k4B69Bbdh_ioJrPQ5uIhpx48G2-p64rFMZjpJn5gSlVbJMWyGbB-wSRoKEY-H5vEp3T5ho/s1600/IMG_0852.JPG"><img style="cursor: pointer; width: 320px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggg7SP02Gl7O2MO751KXoNCQdhF_r252Z76eGA2vaE60G3-BGqZLxwcElaiE1Uidwitb3O1k4B69Bbdh_ioJrPQ5uIhpx48G2-p64rFMZjpJn5gSlVbJMWyGbB-wSRoKEY-H5vEp3T5ho/s320/IMG_0852.JPG" alt="" id="BLOGGER_PHOTO_ID_5481690888361835554" border="0" /></a><br /></div><br />I was hesitant to tell Friend Andrea that our experience was less than memorable. She LOVES the Snappy Dragon. I felt like I might be insulting her tastes, but weeks later she says that her take out was also not the quality she's used to. To be positive, I'm going to chalk it up to the fact that the food wasn't eaten hot out of the kitchen. I don't love you, Snappy Dragon, but I'm willing to sit inside the restaurant and give you another chance. Perhaps I can still form a relationship with those homemade noodles...<br /><br /><br />Judy Fu's Snappy Dragon<br /><span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">8917 roosevelt way ne<br />Seattle, WA 98115<br />(206) 528-5575<br /><a href="http://www.blogger.com/www.snappydragon.com">www.snappydragon.com</a><br /></span></span><br /><br /><a href="http://www.urbanspoon.com/r/1/3021/restaurant/Maple-Leaf/Judy-Fus-Snappy-Dragon-Seattle"><img alt="Judy Fu's Snappy Dragon on Urbanspoon" src="http://www.urbanspoon.com/b/logo/3021/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com2tag:blogger.com,1999:blog-1963388509485001367.post-51308504448610847492010-06-06T19:52:00.000-07:002010-12-31T21:41:34.734-08:00Amante Pizza - Green Lake<span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family:trebuchet ms;">I've been really obsessed with pizza lately. Gosh, just think of all the different kinds of pizza available. And when you go to Amante's Pizza and Pasta, you've got a whole other layer of choice to make. You can go with simple traditional choices ... or you can go out on a limb to try one of their topping heavy, ooey gooey, Wow-this-tastes-good choices.<br /><br /></span> </span><div style="text-align: center;"><span style="color: rgb(0, 0, 0);font-size:100%;" ><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrQZTWHJFESAwlEsKdfw06hDviq0_AM7GI2JEgFaZ2ricJX_sFFJiuLdUiDN6ju2TP_dPgSmk7oDCGDMbhxNuruC7FbAoN1OVQDtJlCN8y5F05OLkYoFU17MXaoDKyyFvhVfgNvo5kz0/s1600/IMG_0830.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrQZTWHJFESAwlEsKdfw06hDviq0_AM7GI2JEgFaZ2ricJX_sFFJiuLdUiDN6ju2TP_dPgSmk7oDCGDMbhxNuruC7FbAoN1OVQDtJlCN8y5F05OLkYoFU17MXaoDKyyFvhVfgNvo5kz0/s320/IMG_0830.JPG" alt="" id="BLOGGER_PHOTO_ID_5481728560934362194" border="0" /></a></span> </div><span style="color: rgb(0, 0, 0);font-size:100%;" > <span style="font-family:trebuchet ms;"><br />This is an extra large, 18 inch, pie. I think I've told you, but I love the look of the large piece of pizza. I love it almost like I love the sound of a Diet Coke can opening. Ah, yes, it's a beautiful thing. </span><span style="font-family:trebuchet ms;"><br /><br />Ok, yes, the large slices are just the way I like it, but ... dare I say ... there are too many toppings? Is that why the crust doesn't crunch? Is that why the toppings slide off? </span> <span style="font-family:trebuchet ms;">If you can get past the fact that the crust underneath might be a tad on the "wet" side, or that the toppings slip around a bit, you'll find a pretty good tasting pizza. I found the best plan of attack was the fork-and-knife method until sturdy enough to pick up the slice.<br /><br /></span><span style="font-family:trebuchet ms;">The Amante Special:</span></span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" > Proscuitto, Italian sausage, red onions, mushrooms, black olives, fresh basil and shredded pepperoni. Yep, <span style="font-style: italic;">SHREDDED </span>pepperoni (loved it!). The proscuitto was hard to detect, but a pretty good tasting combo nonetheless.<br /><br /></span><div style="text-align: center; color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtufBS69z4-Fo0n0ctfyQjsFG10SSHM3qaRTlnHPb2G6FKqG5nHOzXueVxLGCAx78NJ-gh-Q5XUe94ahhbn3RiCKOSDrVODcTOlpqNhZN8GMxeIhime9qrI5nhRbKhqENm1LcAttiAM1A/s1600/IMG_0832.JPG"><img style="cursor: pointer; width: 284px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtufBS69z4-Fo0n0ctfyQjsFG10SSHM3qaRTlnHPb2G6FKqG5nHOzXueVxLGCAx78NJ-gh-Q5XUe94ahhbn3RiCKOSDrVODcTOlpqNhZN8GMxeIhime9qrI5nhRbKhqENm1LcAttiAM1A/s320/IMG_0832.JPG" alt="" id="BLOGGER_PHOTO_ID_5481728550492655778" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ldYMFGyS_wkN-x8SdPYTlje0e3R9VnEZ1mwDLr1ctquQojX4SbfIyNrfTUK_jTeW5OWX4XKqAEI1Y0KAW0-bjFc6HJjfhLjIKCprSUk6JfeQ0LX1favMPR0vcYZ3anq-PrRDW0F2iHM/s1600/IMG_0843.JPG"> <img style="cursor: pointer; width: 283px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ldYMFGyS_wkN-x8SdPYTlje0e3R9VnEZ1mwDLr1ctquQojX4SbfIyNrfTUK_jTeW5OWX4XKqAEI1Y0KAW0-bjFc6HJjfhLjIKCprSUk6JfeQ0LX1favMPR0vcYZ3anq-PrRDW0F2iHM/s320/IMG_0843.JPG" alt="" id="BLOGGER_PHOTO_ID_5481727338699375586" border="0" /></a><br /></span></div><span style="color: rgb(0, 0, 0);font-size:100%;" > </span><div style="text-align: center; color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4UZd1UIVNlfaK5-ISsOVO6hftDWLM3mjjgxf9-4sPc3XwfqLGJRrjaVtcZ8PiYyLoYBdexRIaa0JW6bP3FihpxKCeTA6pb06w5WjPzNKmtmE0UEh_00E9AWa3qojcDSdfd1MyU7i1gY/s1600/IMG_0838.JPG"><img style="cursor: pointer; width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4UZd1UIVNlfaK5-ISsOVO6hftDWLM3mjjgxf9-4sPc3XwfqLGJRrjaVtcZ8PiYyLoYBdexRIaa0JW6bP3FihpxKCeTA6pb06w5WjPzNKmtmE0UEh_00E9AWa3qojcDSdfd1MyU7i1gY/s320/IMG_0838.JPG" alt="" id="BLOGGER_PHOTO_ID_5481727329438311938" border="0" /></a><br /></span></div><span style="color: rgb(0, 0, 0);font-size:100%;" > <span style="font-family:trebuchet ms;"><br /><br />Here's their small, 10 inch, pie. </span> <span style="font-family:trebuchet ms;">The Spartacus: </span></span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" >Olive Oil base, onions, Greek olives, Greek feta, gyro meat, mozzarella cheese and Parmesan cheese. It's served with a side of tzatziki sauce. The Greek olives are left whole, and the gyro meat is thick. I wanted it because it was different. Now, I probably won't be able to order Amante's without at least getting a small Spartacus. Friend Jeff, Dear Ben, and I all agreed!<br /><br /></span><span style="color: rgb(0, 0, 0);font-size:100%;" > </span><div style="text-align: center; color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNScixCINPZCeDR8AwGpFulRkNa4tX3ETQxhmyv-B7EKHun7GWDc7u3_TYhFkWi1ZEYS43sMulCj9xGp16xi7hYvnVbxN-95_b7VHY11MNkxsV_DWRkfzNlfcYJzzrQMOozcEibT2uQo/s1600/IMG_0833.JPG"><img style="cursor: pointer; width: 277px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNScixCINPZCeDR8AwGpFulRkNa4tX3ETQxhmyv-B7EKHun7GWDc7u3_TYhFkWi1ZEYS43sMulCj9xGp16xi7hYvnVbxN-95_b7VHY11MNkxsV_DWRkfzNlfcYJzzrQMOozcEibT2uQo/s320/IMG_0833.JPG" alt="" id="BLOGGER_PHOTO_ID_5481727315833121746" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6kL9iWMgeE8UM9C4I20hkO8ME-Y6nvLzbwJ1euAEJq8JDunddq_9GUtBM_I4Kk-k3TU08fOJml2szG2jkgALCmnanBbmO7dkgsVgYLAo_CIjhE5QVXyPnKgsObIOsajk1dhLc2nUi04/s1600/IMG_0842.JPG"> <img style="cursor: pointer; width: 243px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6kL9iWMgeE8UM9C4I20hkO8ME-Y6nvLzbwJ1euAEJq8JDunddq_9GUtBM_I4Kk-k3TU08fOJml2szG2jkgALCmnanBbmO7dkgsVgYLAo_CIjhE5QVXyPnKgsObIOsajk1dhLc2nUi04/s320/IMG_0842.JPG" alt="" id="BLOGGER_PHOTO_ID_5481727304851158930" border="0" /></a><br /></span></div><span style="color: rgb(0, 0, 0);font-size:100%;" > </span><div style="text-align: center; color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_E9yr-i1ZDIYT9Upgzpo9nL7tJayzX2o5rQx6Lf9EtvWa6qD90txUrvpNqi8ugh3Mr9d4VgtRyKXzJtslxkmGhaJpGC3C7SYv9cX2r4Gv-ONJqOSjH3pQHpJt8KijNXCuh2xGHfQTcbo/s1600/IMG_0840.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_E9yr-i1ZDIYT9Upgzpo9nL7tJayzX2o5rQx6Lf9EtvWa6qD90txUrvpNqi8ugh3Mr9d4VgtRyKXzJtslxkmGhaJpGC3C7SYv9cX2r4Gv-ONJqOSjH3pQHpJt8KijNXCuh2xGHfQTcbo/s320/IMG_0840.JPG" alt="" id="BLOGGER_PHOTO_ID_5481727301198483554" border="0" /></a><br /></span></div><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family:trebuchet ms;"></span></span><div style="text-align: center;"><span style="color: rgb(0, 0, 0); font-weight: bold;font-size:100%;" ><span style="font-family:trebuchet ms;">Yum. Look at that tzatziki sauce drizzled just the way I want it.</span> </span><br /></div><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><br />Despite a few flaws, it's not a deal breaker for me. I enjoyed the pizza, and I'll be ordering again. If you want something other than pizza, Amante serves up pasta, calzones, grinders/subs, salads, an array of appetizers, and even desserts. Chances are, there's a location near you - eleven locations in Washington, plus one in Arizona and one in Maryland.<br /><br /></span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Amante Pizza & Pasta</span><br /></span><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family:trebuchet ms;">7208 E Greenlake Dr. N</span><br /><span style="font-family:trebuchet ms;"> Seattle, WA 98115</span><br /><span style="font-family:trebuchet ms;">(206) 816-3333</span> <span style="font-family:trebuchet ms;"><br /><a href="www.amantepizzaandpasta.com/">www.amantepizzaandpasta.com/</a></span></span><br /><br /><a href="http://www.urbanspoon.com/r/1/394246/restaurant/Green-Lake/Amante-Pizza-Pasta-Seattle"><img alt="Amante Pizza & Pasta on Urbanspoon" src="http://www.urbanspoon.com/b/logo/394246/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-89926083369235979282010-04-19T18:28:00.001-07:002010-04-24T08:01:07.218-07:00French's Bakery - Costa Mesa<div style="font-family: trebuchet ms;">I was late for an appointment, so I didn't get breakfast. Three hours later, I was famished! Starved! I needed a cupcake. Just one, probably. So, I made my way over to French's Bakery on 17th Street in Costa Mesa (it was closer than Sprinkles, and I needed food fast!). <i><b>Note:</b></i> There are two French's Bakeries in Costa Mesa. They are not affiliated with one another, and I am endorsing the one on 17th Street.</div><div style="font-family: trebuchet ms;"><br /></div><div style="font-family: trebuchet ms;">I knew just which cupcake I was going to order: The Lemon Blueberry. When I walked in, don'tcha know I had to throw that "one-cupcake" notion out the window. I asked for two Lemon Blueberry, and the nice lady at the counter asked how many I would be getting. I was looking at the window of cupcakes and said, "I don't know..." That didn't phase her, she just started lining the cupcakes along the window until I was done. All together, I chose eight. Eight is great, right? </div><div style="font-family: trebuchet ms;"><br /></div><div style="font-family: trebuchet ms;"><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsFVTDxBGORipOJYgzDXPJ9a3zJWkcj0HoZ1sH308tKL0RV8oFS8rylPFegaU01i5bwnZ8o8DbUCSDNxQjgl4lQzGGWLCNWWHyyo4L6av41rsGTkS43tou7dn7psk6jWbzktMKJu4VJM/s1600/IMG_0519.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsFVTDxBGORipOJYgzDXPJ9a3zJWkcj0HoZ1sH308tKL0RV8oFS8rylPFegaU01i5bwnZ8o8DbUCSDNxQjgl4lQzGGWLCNWWHyyo4L6av41rsGTkS43tou7dn7psk6jWbzktMKJu4VJM/s320/IMG_0519.JPG" alt="" id="BLOGGER_PHOTO_ID_5462343840340498530" border="0" /></a></div><div style="font-family: trebuchet ms;"><br /><br /></div><div style="font-family: trebuchet ms;"><i>Lemon Blueberry</i></div><div style="font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsFVTDxBGORipOJYgzDXPJ9a3zJWkcj0HoZ1sH308tKL0RV8oFS8rylPFegaU01i5bwnZ8o8DbUCSDNxQjgl4lQzGGWLCNWWHyyo4L6av41rsGTkS43tou7dn7psk6jWbzktMKJu4VJM/s1600/IMG_0519.JPG"></a>I'll admit that I had a different little pastry to tide me over on the drive home, but the Lemon Blueberry was definitely the first cupcake that Dear Ben and I would share. Dear Ben and I agree that it's our favorite. He says, "There's something about it. It's just so moist and delicious." </div><div style="font-family: trebuchet ms;"><br /></div><div style="font-family: trebuchet ms;">I love that the temperature is usually cool. Lemon cake with real blueberries baked right in. The blueberries tend to fall to the bottom of the cupcake, but that doesn't bother me one bit. I usually eat the stump first anyway, then the top with all of the cream cheese icing goodness. French's tops the Lemon Blueberry with a real jolly blueberry. If you can go and just get one cupcake, this should be the one.</div><div style="font-family: trebuchet ms;"><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnQpOAMINv_C3ltzAi_m5HDm_XD6Ovx4m3sKX1ZzNpv1gXTsfxsvKUV5-itfeM_eObp9geWmWMHYYjLEIS81N2tVxdJEAhLjXHy_vv8e2IVA_tHkNPKTXJT6GcqPx4TrpEX73upPX1B8/s1600/IMG_0520.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnQpOAMINv_C3ltzAi_m5HDm_XD6Ovx4m3sKX1ZzNpv1gXTsfxsvKUV5-itfeM_eObp9geWmWMHYYjLEIS81N2tVxdJEAhLjXHy_vv8e2IVA_tHkNPKTXJT6GcqPx4TrpEX73upPX1B8/s320/IMG_0520.jpg" alt="" id="BLOGGER_PHOTO_ID_5462343831312384066" border="0" /></a></div><div style="font-family: trebuchet ms;"><br /><br /></div><div style="font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnQpOAMINv_C3ltzAi_m5HDm_XD6Ovx4m3sKX1ZzNpv1gXTsfxsvKUV5-itfeM_eObp9geWmWMHYYjLEIS81N2tVxdJEAhLjXHy_vv8e2IVA_tHkNPKTXJT6GcqPx4TrpEX73upPX1B8/s1600/IMG_0520.jpg"></a><i>Cream Cheese Delight</i></div><div style="font-family: trebuchet ms;">And what a delight it is! The nice lady at the counter recommended this one, and I'm sure glad she did. There's cream cheese in the middle of this one! </div><div style="font-family: trebuchet ms;"><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6YOgA-FStlFYFkjXHxgu_oi2-VTdx-etxsHlNXCPU02QrnnDLAAD6mqUmVrZ9aRPoITmqiu2yzfMdQohusrcyBnDJy7Zk2g0fffgZh2X9979UmiV91lqpUEe_ZB6b8B9AcSgZ_CNZyU/s1600/IMG_0527.JPG"><img style="cursor: pointer; width: 227px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrXXYcH_f0gM5brNFcSXbHmrOXZFwdPX0MBi_D3cPyumrU3tG5sV_JZIdf4FsNT29j0oERn5CDZtO1HmTpygVi6Uz96iug1_lJ0Yh0WkNdIF38R3nc9wKxpeBSRgskcTlk7SuzqEH_B8/s320/IMG_0525.jpg" alt="" id="BLOGGER_PHOTO_ID_5462343824174153362" border="0" /> </a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6YOgA-FStlFYFkjXHxgu_oi2-VTdx-etxsHlNXCPU02QrnnDLAAD6mqUmVrZ9aRPoITmqiu2yzfMdQohusrcyBnDJy7Zk2g0fffgZh2X9979UmiV91lqpUEe_ZB6b8B9AcSgZ_CNZyU/s1600/IMG_0527.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6YOgA-FStlFYFkjXHxgu_oi2-VTdx-etxsHlNXCPU02QrnnDLAAD6mqUmVrZ9aRPoITmqiu2yzfMdQohusrcyBnDJy7Zk2g0fffgZh2X9979UmiV91lqpUEe_ZB6b8B9AcSgZ_CNZyU/s320/IMG_0527.JPG" alt="" id="BLOGGER_PHOTO_ID_5462343816358466434" border="0" /></a></div></div><div style="font-family: trebuchet ms;"><br /><br /></div><div style="font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6YOgA-FStlFYFkjXHxgu_oi2-VTdx-etxsHlNXCPU02QrnnDLAAD6mqUmVrZ9aRPoITmqiu2yzfMdQohusrcyBnDJy7Zk2g0fffgZh2X9979UmiV91lqpUEe_ZB6b8B9AcSgZ_CNZyU/s1600/IMG_0527.JPG"></a><i>Cherry Chocolate</i></div><div style="font-family: trebuchet ms;">We kinda hit a low with this one. It was just all right; tasted a bit like a Duncan Heinz mix. I'm not crazy about raw chocolate chips with my cupcakes, but I gave this one a shot since I love the cherry chocolate combination in other desserts. The icing was super sweet.</div><div style="font-family: trebuchet ms;"><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JBbr8G7ZUVydJtfyPLYiWMPuAfGwqsynx-lpu1bTBJt4FNXVCt65tHw-eyEWMfCu23o4c_fIh33mShb-3WVah8cZYeOCdgrVKdamITPgn4QBSo_QeQ9QNeyWk4VElfNHZKpdG61dLs4/s1600/IMG_0528.JPG"><img style="cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JBbr8G7ZUVydJtfyPLYiWMPuAfGwqsynx-lpu1bTBJt4FNXVCt65tHw-eyEWMfCu23o4c_fIh33mShb-3WVah8cZYeOCdgrVKdamITPgn4QBSo_QeQ9QNeyWk4VElfNHZKpdG61dLs4/s320/IMG_0528.JPG" alt="" id="BLOGGER_PHOTO_ID_5462343800399315794" border="0" /></a></div><div><br /><br /></div><div><i>Chocolate Mousse</i></div><div>Rich, chocolatey cake with a cool chocolate mousse on top. Yes, the icing is actual chocolate mousse with little chocolate shavings on top. Yum! A great way to end the first act of cupcakes.</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRicHZzaprAmVjDfSz4luyhC9dPKNR8oEuMagIHMpIZ0oNb3zz4Tsyf7DfP5re6ZpustLuU4M_c7_nGvwsrAMFpAcJbAB7gOJRTUg-dSsNYpYFnNm2rA_jZP_eD24kYhRB0sy7Vo8O1Zw/s1600/IMG_0532.JPG"><img style="cursor: pointer; width: 320px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRicHZzaprAmVjDfSz4luyhC9dPKNR8oEuMagIHMpIZ0oNb3zz4Tsyf7DfP5re6ZpustLuU4M_c7_nGvwsrAMFpAcJbAB7gOJRTUg-dSsNYpYFnNm2rA_jZP_eD24kYhRB0sy7Vo8O1Zw/s320/IMG_0532.JPG" alt="" id="BLOGGER_PHOTO_ID_5462342734118629842" border="0" /></a></div><div><br /></div><div>INTERMISSION</div><div>We had to take a break after four cupcakes. </div><div><br /></div><div>ACT TWO </div><div>Back to the cupcakes. Now... let's see...where were we?</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRicHZzaprAmVjDfSz4luyhC9dPKNR8oEuMagIHMpIZ0oNb3zz4Tsyf7DfP5re6ZpustLuU4M_c7_nGvwsrAMFpAcJbAB7gOJRTUg-dSsNYpYFnNm2rA_jZP_eD24kYhRB0sy7Vo8O1Zw/s1600/IMG_0532.JPG"></a><i>Peanut Butter Fudge </i></div><div>Dense chocolate cake with little bits of walnuts and chocolate chips baked inside. The icing was a creamy peanut buttery flavor that wasn't overwhelming. Dear Ben and I both really liked this one.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnvAkXe0auKvcPpm6WB6orLmfX-avz6us3wd-kqcISuUCFl6TQWjXjtYAg549GYS27vB022Byu8DKdvqAmJsbhXfkuuu6mZATGCkRL_zoLRCtirnbovexqzGlI-c3iPnidusL5bpr3Nc/s1600/IMG_0533.jpg"><img style="cursor: pointer; width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnvAkXe0auKvcPpm6WB6orLmfX-avz6us3wd-kqcISuUCFl6TQWjXjtYAg549GYS27vB022Byu8DKdvqAmJsbhXfkuuu6mZATGCkRL_zoLRCtirnbovexqzGlI-c3iPnidusL5bpr3Nc/s320/IMG_0533.jpg" alt="" id="BLOGGER_PHOTO_ID_5462342726391611682" border="0" /></a></div></div><div><br /><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnvAkXe0auKvcPpm6WB6orLmfX-avz6us3wd-kqcISuUCFl6TQWjXjtYAg549GYS27vB022Byu8DKdvqAmJsbhXfkuuu6mZATGCkRL_zoLRCtirnbovexqzGlI-c3iPnidusL5bpr3Nc/s1600/IMG_0533.jpg"></a><i>Key Lime</i></div><div>I have to admit that I got this one just to make an even eight in the box. I wasn't terribly excited, but the flavor really did excite my taste buds. It seriously tastes just like key lime pie! From the key lime flavored cake to the sweetened condensed milk taste of the icing to the graham cracker bits on top. Dear Ben exclaimed, "This is so refreshing!"</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpwwRyKF-lov6BR_WCvZEYP92BVaPdXnqgNANDfU-oYATRZW8hSQRmMMfHIenvWe8vSBNPyBpHxmysgVoC_qxFAdyQduBQlz_o_iskzY8qkC38LgCyN5ltLAM4W2ASZw22QxlkclbDmo/s1600/IMG_0537.jpg"><img style="cursor: pointer; width: 274px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-Z-HandGRTug9jHZgxsB9Gd7fMlaFBOjX1eUz90LwtZ9XGHJsfpWBUvl2m-FbN39uAH15ZowAyXp96Gat-1CCW7QZg4FDrS0O-s4U-RM8A7FPNOwl4kI_cmw0vTTQzrTgl3i43GxMJs/s320/IMG_0534.JPG" alt="" id="BLOGGER_PHOTO_ID_5462342718378798130" border="0" /> <img style="cursor: pointer; width: 237px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpwwRyKF-lov6BR_WCvZEYP92BVaPdXnqgNANDfU-oYATRZW8hSQRmMMfHIenvWe8vSBNPyBpHxmysgVoC_qxFAdyQduBQlz_o_iskzY8qkC38LgCyN5ltLAM4W2ASZw22QxlkclbDmo/s320/IMG_0537.jpg" alt="" id="BLOGGER_PHOTO_ID_5462342709707094130" border="0" /></a></div><div><br /></div><div><i><br />Apple Pie</i></div><div>I got this one with Dear Ben in mind. He loves apple pie, and you probably won't be surprised to know that it tasted like apple pie. The cake part wasn't all that great, but they really went to a lot of trouble to give you that apple pie essence. The cupcake was topped with the cinnamon glaze of an apple pie as well as the creamy apple-cinnamon icing, then topped with a swirl of caramel. Wait - there's more! You get a little slice of real apple pie apple in the middle. </div><div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYrRKh7V2Xyt8h3AdLZDUedFQucBjnkSUppFSRvFIzQ_-b_L4BB52fUjUUyot004GeP4NJPVhoiqFQbVmm4b0vF2fnrHIa9WYrnJxFlNNTIY33cexiIqPh0Hvbv7Y47m70iZTLlYMVdU/s1600/IMG_0539.JPG"><img style="cursor: pointer; width: 320px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYrRKh7V2Xyt8h3AdLZDUedFQucBjnkSUppFSRvFIzQ_-b_L4BB52fUjUUyot004GeP4NJPVhoiqFQbVmm4b0vF2fnrHIa9WYrnJxFlNNTIY33cexiIqPh0Hvbv7Y47m70iZTLlYMVdU/s320/IMG_0539.JPG" alt="" id="BLOGGER_PHOTO_ID_5462342701122865954" border="0" /></a></div></div><div><br /></div><div>We ended our cupcake party with the other Lemon Blueberry. While it was so fun tasting all of these cupcakes from French's, the Lemon Blueberry cupcake is still number one. If you've never tried French's, I do believe you are missing out. Don't like cupcakes? French's Bakery is not a one-trick pony. The jalapeno cheese omelet bread that I had the next day for breakfast as amazing. Just wrap it up in foil to warm in the oven, and presto! Breakfast! </div><div><br /></div><div><br /></div><div>French's Cupcake Bakery</div><div>273 E. 17th Street</div><div>Costa Mesa, CA 92627</div><div>949-642-00571</div><div>www.frenchsbakery.com</div></div><br /><br /><a href="http://www.urbanspoon.com/r/20/243090/restaurant/OC/Frenchs-Bakery-Costa-Mesa"><img alt="French's Bakery on Urbanspoon" src="http://www.urbanspoon.com/b/logo/243090/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-66412155940975784782010-04-17T09:24:00.000-07:002010-04-20T20:30:07.582-07:00Tacos Jerez - Huntington Beach<div><span class="Apple-style-span" style="font-family:'trebuchet ms';">I always notice the word "Tacos," and I noticed this new taco joint while driving down Beach Blvd. recently. I knew it was somewhere that I must try. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvEThXyAM9ZpaW-nf6DlfjRwVMVVJJKIwyFx5B4OjUelIGpsAfhxFjfgmaVVwVn2LJ0hdGfAmX_fbpbbsvqatSLJcfINig_xQVd1xLx_QWYQmONG0nspcQ3BPI5asIT-AqFm02ToK6PY/s1600/IMG_0517.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvEThXyAM9ZpaW-nf6DlfjRwVMVVJJKIwyFx5B4OjUelIGpsAfhxFjfgmaVVwVn2LJ0hdGfAmX_fbpbbsvqatSLJcfINig_xQVd1xLx_QWYQmONG0nspcQ3BPI5asIT-AqFm02ToK6PY/s320/IMG_0517.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370574715977506" border="0" /></span></a></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvEThXyAM9ZpaW-nf6DlfjRwVMVVJJKIwyFx5B4OjUelIGpsAfhxFjfgmaVVwVn2LJ0hdGfAmX_fbpbbsvqatSLJcfINig_xQVd1xLx_QWYQmONG0nspcQ3BPI5asIT-AqFm02ToK6PY/s1600/IMG_0517.JPG"></a><b>Pretty basic menu, and I love the 89 cent tacos!</b> </span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTFE23ReSEzz0ZKEs6ERq-Zd7J7kJm0M2rOykSHefB3gQsosZwdnj0qm0WZDal7fPEtnOqElawaPSyzELQlXwFtuZPTm4C8FZseHkfvm-A4dcONnQmvAcsa3EMSM2VDkVP954XSbeXbI/s1600/IMG_0508.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTFE23ReSEzz0ZKEs6ERq-Zd7J7kJm0M2rOykSHefB3gQsosZwdnj0qm0WZDal7fPEtnOqElawaPSyzELQlXwFtuZPTm4C8FZseHkfvm-A4dcONnQmvAcsa3EMSM2VDkVP954XSbeXbI/s320/IMG_0508.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370563723586098" border="0" /></span></a></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;font-family:'trebuchet ms',serif;" >Salsa and Condiment Bar</span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEMrpSzt744bLFoB8UmFDnyGhZ__ipmAR7n6XzdqCjqxUbzxLS6GSA07d1C_mk_nxecN8Hv_bVT8orpxCOe7iGIj4ZZvmK24fvRpHuhH4i_J-gWO-VGlXa4wlnIZhPM2z7JGzMOmvqAM/s1600/IMG_0507.JPG"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEMrpSzt744bLFoB8UmFDnyGhZ__ipmAR7n6XzdqCjqxUbzxLS6GSA07d1C_mk_nxecN8Hv_bVT8orpxCOe7iGIj4ZZvmK24fvRpHuhH4i_J-gWO-VGlXa4wlnIZhPM2z7JGzMOmvqAM/s1600/IMG_0507.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEMrpSzt744bLFoB8UmFDnyGhZ__ipmAR7n6XzdqCjqxUbzxLS6GSA07d1C_mk_nxecN8Hv_bVT8orpxCOe7iGIj4ZZvmK24fvRpHuhH4i_J-gWO-VGlXa4wlnIZhPM2z7JGzMOmvqAM/s320/IMG_0507.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370553911550402" border="0" /></span></a></div></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span><br /><div style="text-align: center;"><span style="font-style: italic;font-family:'trebuchet ms';" class="Apple-style-span" >From left to right: </span><br /><span class="Apple-style-span" style="font-family:'trebuchet ms';">Dark red salsa - hot; green salsa - nice heat, but not overpowering;<br />chunky salsa - refeshing, can eat it with a spoon.</span><br /></div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /><br /></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia,serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNR64R_Q5GnWc05ypVYDSe2zYOkODaLelcmUWS8jzj7N3LxqaTCxQoEzzGsNPN0L0dDNjsvhsaMi1ZcEXWpBMbuuLCMWU4IPEV78gEYEOY19LLVPfWihqOKaPrAtUbDw0kuW9mB1yxT0/s1600/IMG_0509.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 239px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNR64R_Q5GnWc05ypVYDSe2zYOkODaLelcmUWS8jzj7N3LxqaTCxQoEzzGsNPN0L0dDNjsvhsaMi1ZcEXWpBMbuuLCMWU4IPEV78gEYEOY19LLVPfWihqOKaPrAtUbDw0kuW9mB1yxT0/s320/IMG_0509.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370545025388866" border="0" /></span></a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsd5C1GFW4DrPdzpp2sYKodOdbjWUfa-WksW2xnrrsAYkTO-hFbzUtSMYeU774TBU3nbXtqqGjbzqcceJBxaIXb3NU5M-MByY_bwCz1qYWlcAGiBHiNvmVgfxgDt9ryVJFFUms09QH8ao/s1600/IMG_0513.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> <img style="cursor: pointer; width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsd5C1GFW4DrPdzpp2sYKodOdbjWUfa-WksW2xnrrsAYkTO-hFbzUtSMYeU774TBU3nbXtqqGjbzqcceJBxaIXb3NU5M-MByY_bwCz1qYWlcAGiBHiNvmVgfxgDt9ryVJFFUms09QH8ao/s320/IMG_0513.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370056670665058" border="0" /></span></a></div></span></div><div><div style="text-align: center; font-weight: bold;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I love those marinated carrots!</span><br /></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsd5C1GFW4DrPdzpp2sYKodOdbjWUfa-WksW2xnrrsAYkTO-hFbzUtSMYeU774TBU3nbXtqqGjbzqcceJBxaIXb3NU5M-MByY_bwCz1qYWlcAGiBHiNvmVgfxgDt9ryVJFFUms09QH8ao/s1600/IMG_0513.JPG"></a>I ordered the Taco Combo for $4.50. It comes with three tacos, rice, and beans. You can choose any combination of meat: chicken, beef, or pork. Of course I got one of each. The pork was my favorite, followed by beef, and finally the chicken. These are small tacos (3-4 bites) with two soft corn tortillas, meat, cilantro, and onion. I really love the simplicity of tacos like this, and these were quite enjoyable. I feel like I could eat a six pack of them! </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">The rice and beans aren't anything to really write about. They tasted fine, but I didn't find anything truly special about them. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;font-family:'trebuchet ms',serif;" >Taco Combo Plate</span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BjNwf3LuZ-laE7-uDzMZXNKqrL5guNIdlRpiGT_e9YkpDpr4v1Gn3Vv6PyoualELYVYHwp3foMfgWbCx8YnZ7gMN_IQjNugj4PwYPaogAdPb4fMz61EpFUNYlqZ4Ku8GA7a66thDIcc/s1600/IMG_0515.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 274px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQKGTrUGAP7GeMSF1yQwfGxqZrZrGId5Z-pRDPMBNEalpBgZOuCB75l4KD9oVA1Uxw1GMdvOATE_0aVryLZi9NVfmSweTn8Gnl2QX77CYAfdDDakxG08hWDiF_2rUkNdEba6068znjdU/s320/IMG_0510.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370047576227106" border="0" /> <img style="cursor: pointer; width: 288px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BjNwf3LuZ-laE7-uDzMZXNKqrL5guNIdlRpiGT_e9YkpDpr4v1Gn3Vv6PyoualELYVYHwp3foMfgWbCx8YnZ7gMN_IQjNugj4PwYPaogAdPb4fMz61EpFUNYlqZ4Ku8GA7a66thDIcc/s320/IMG_0515.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370041750686482" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BjNwf3LuZ-laE7-uDzMZXNKqrL5guNIdlRpiGT_e9YkpDpr4v1Gn3Vv6PyoualELYVYHwp3foMfgWbCx8YnZ7gMN_IQjNugj4PwYPaogAdPb4fMz61EpFUNYlqZ4Ku8GA7a66thDIcc/s1600/IMG_0515.JPG"></a>Dear Ben order the "flautas" for $4.50. They are really taquitos, and you don't get a choice of meat. They are chicken. Four flautas/taquitos come in one servings, and it's topped with lettuce, cheese, and plenty of guacamole. They were pretty good, but definitely not a flauta that you might get at, say, Fiesta Grill. The guacamole was the best part of the plate, and thank goodness there are so generous with it! </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;font-family:'trebuchet ms',serif;" >"Flautas"</span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0g0mDulT0UFwHR6FLlZncZVU7CaqODgj8goSHc52BAsvnGTuTUmC2hIFoghL064BTcijFOy3jsBWm2Ky12AYb-eT0XBKVvJ4f7UGlynqJW6rfZhXreGmdgkSToEqDM1dUnBpH-kS5v0/s1600/IMG_0512.JPG"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0g0mDulT0UFwHR6FLlZncZVU7CaqODgj8goSHc52BAsvnGTuTUmC2hIFoghL064BTcijFOy3jsBWm2Ky12AYb-eT0XBKVvJ4f7UGlynqJW6rfZhXreGmdgkSToEqDM1dUnBpH-kS5v0/s1600/IMG_0512.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0g0mDulT0UFwHR6FLlZncZVU7CaqODgj8goSHc52BAsvnGTuTUmC2hIFoghL064BTcijFOy3jsBWm2Ky12AYb-eT0XBKVvJ4f7UGlynqJW6rfZhXreGmdgkSToEqDM1dUnBpH-kS5v0/s320/IMG_0512.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370026711709922" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Dear Ben and I both really loved the Taco Revolutionario. It's a bigger taco and the meat isn't chopped. Plus, you get a little side of guacamole with it. As you can see Dear Ben couldn't wait for a picture before digging in. These tacos go for $1.49.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;font-family:'trebuchet ms',serif;" >Taco Revolutionario</span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoevRwIRBEXFqDA5jAt-QVYE2rm9QKFZXm3jR68w3ISjelj62S0FLprZa41ZMsnyC0H7tWN4TGXTd0peiWmYMcLDGAwu8MspzYWF_wQ4j73bBq3jqw1gQFeIXS3pTC7KaG26f7kqpIk8/s1600/IMG_0516.JPG"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoevRwIRBEXFqDA5jAt-QVYE2rm9QKFZXm3jR68w3ISjelj62S0FLprZa41ZMsnyC0H7tWN4TGXTd0peiWmYMcLDGAwu8MspzYWF_wQ4j73bBq3jqw1gQFeIXS3pTC7KaG26f7kqpIk8/s1600/IMG_0516.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoevRwIRBEXFqDA5jAt-QVYE2rm9QKFZXm3jR68w3ISjelj62S0FLprZa41ZMsnyC0H7tWN4TGXTd0peiWmYMcLDGAwu8MspzYWF_wQ4j73bBq3jqw1gQFeIXS3pTC7KaG26f7kqpIk8/s320/IMG_0516.JPG" alt="" id="BLOGGER_PHOTO_ID_5462370017535981970" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Overall, I liked the food at Tacos Jerez. Best part: tacos. Worst part: the lady cleaning the floor with a very strong cleaner. Seriously? The smell definitely interfered with my eating enjoyment. On the flip side, I'm glad they clean. So, if you're craving a simple and authentic taco, give this place a shot.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Tacos Jerez</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">17673 Beach Blvd.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">Huntington Beach, CA 92647</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">tacosjerez.com</span></span></div>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-714800624741936082010-04-13T21:19:00.000-07:002010-12-28T14:29:27.220-08:00Nick's - Costa Mesa<span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >So, I got into a discussion about food in Orange County this afternoon. Imagine that. More restaurants were added to my list, and Nick's in Costa Mesa was one of them. Dear Ben and I thought we could knock that off tonight, and off we went. It's in a typical Orange County shopping center with a Home Depot and a TJ Maxx. The restaurant facade itself, however, is jazzed up a bit so it stands out. Nick's is definitely not the kind of place you'd expect to find right next to a Super Cuts.</span><div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:100%;"><br /></span></div><div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:100%;">We arrived around 8:00pm on a Tuesday evening. It was a quiet evening in the restaurant with only two other groups dining. Italian decor - exactly how you imagine it - but it wasn't too over the top. I would recommend they find some different music though. The rendention of Gloria is still ringing in my ears.</span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;"><br /></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;">Alas, the food. We came for pizza, and pizza is what we got. We considered two smalls, but opted for one large. Usually a large entails more topping, and there's something special about a big slice of pizza. My half, tomato and basil. Dear Ben went with salami and olive. Mine was better, but I gotta say that the salami was great. Not whole slices, and thank goodness for that. Don't you hate it when all of the toppings come off in one bite?!<br /><br /></span><div style="text-align: center;"><span style="font-weight: bold;font-size:100%;" >The pie</span><span style="font-size:100%;"><br /></span></div></div><div style="font-family: trebuchet ms;"><div style="text-align: center;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7ERiBaC3K0a3_v2lWo7BWKyYBsE3TP-C-_jO4fh_j1MOFn3C1nh4L2Ah8L871-AWhuBdgOSfj6GOwXBRREVJmls32fC3TNo1KRcWY2Mqrd48wpUZEyOksBq3AmxUobtSxMAE6ebxWug/s1600/IMG_0495.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7ERiBaC3K0a3_v2lWo7BWKyYBsE3TP-C-_jO4fh_j1MOFn3C1nh4L2Ah8L871-AWhuBdgOSfj6GOwXBRREVJmls32fC3TNo1KRcWY2Mqrd48wpUZEyOksBq3AmxUobtSxMAE6ebxWug/s320/IMG_0495.JPG" alt="" id="BLOGGER_PHOTO_ID_5462377198440660306" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;"><i>Tomato & Basil</i></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;">Plenty of fresh basil tucked under lots of stringy mozzarella cheese and topped with sweet, cherry tomato halves. I was a little surprised that the pizza wasn't covered in large tomato slices, but the cherry tomatoes seemed to be just perfect for this pizza. I loved the freshness of the flavors. Even Dear Ben got big eyes when he bit into mine after his meaty slice. I'd order this combo again!<br /><br /></span><div style="text-align: center;"><span style="font-weight: bold;font-size:100%;" >Tomato & Basil</span><span style="font-size:100%;"><br /></span></div></div><div style="font-family: trebuchet ms;"><div style="text-align: center;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aZF8TMV97eV3jgvzrw9rzlOTx2pOqx9lpkpCpMdm44FAkKbcEBhZNXYwRdZ-FCLl9bZankMDyddbaf29UnNSr7GAXxB1evNjXwoAT0FxtUF-zGhe5yYCNS-wENwSLlW0M4Cn4J3JULI/s1600/IMG_0499.JPG"><img style="cursor: pointer; width: 248px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aZF8TMV97eV3jgvzrw9rzlOTx2pOqx9lpkpCpMdm44FAkKbcEBhZNXYwRdZ-FCLl9bZankMDyddbaf29UnNSr7GAXxB1evNjXwoAT0FxtUF-zGhe5yYCNS-wENwSLlW0M4Cn4J3JULI/s320/IMG_0499.JPG" alt="" id="BLOGGER_PHOTO_ID_5462377177209054770" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldhxKg-eVa1TRmo2v6pGrdjXVCyyU5BMpre0WJNSzT-9VYaP7F-w0YD9TWZviZng5p8TPU9jkaSpKWhiI15MoFoo9ciEECMWJPNkck1WbNyNHYPSishOUc0XfI8Tcq-NHCPi70ZbeB4I/s1600/IMG_0497.JPG"> <img style="cursor: pointer; width: 278px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldhxKg-eVa1TRmo2v6pGrdjXVCyyU5BMpre0WJNSzT-9VYaP7F-w0YD9TWZviZng5p8TPU9jkaSpKWhiI15MoFoo9ciEECMWJPNkck1WbNyNHYPSishOUc0XfI8Tcq-NHCPi70ZbeB4I/s320/IMG_0497.JPG" alt="" id="BLOGGER_PHOTO_ID_5462377189354496994" border="0" /></a><br /></span></div><div style="text-align: center;"><span style="font-weight: bold;font-size:100%;" >The right and left profile of my first slice of pizza</span><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"><br /><br /></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;"><i>Salami & Olive</i></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;">One of our favorite pizzas is pepperoni and olive (Friend Jennifer's favorite too!), but Dear Ben decided to put a twist on it with salami. Each salami round was cut into about six slices each, a bit smaller than a typical pepperoni, and it's just the right size for biting. While the cheese at Nick's really does make the pizza special, the toppings on this pizza tasted just regular. Good, but not stand out.<br /><br /></span><div style="text-align: center; font-weight: bold;"><span style="font-size:100%;">Salami & Olive<br /></span></div></div><div style="font-family: trebuchet ms;"><div style="text-align: center;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggVGarJ2QXY40zGJJb21-9D4E0FTVyE5Q_ZvRpPHrIz6ocsAy9GSJpGmFPYDz-VV3pPKGS-K_PMSqXTe3o6KbgBqBgQC4SzFn2wqZwgYnWIYChlXEAtmU69-kl0-vBQkqQPGHHev3EAuw/s1600/IMG_0502.JPG"> <img style="cursor: pointer; width: 320px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggVGarJ2QXY40zGJJb21-9D4E0FTVyE5Q_ZvRpPHrIz6ocsAy9GSJpGmFPYDz-VV3pPKGS-K_PMSqXTe3o6KbgBqBgQC4SzFn2wqZwgYnWIYChlXEAtmU69-kl0-vBQkqQPGHHev3EAuw/s320/IMG_0502.JPG" alt="" id="BLOGGER_PHOTO_ID_5462377165644196722" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;"><i>The Pizza, Itself</i></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;">Not super thin, not thick. Definitely hand tossed. They use lots of olive oil. You can taste it, and you'll see a bit of a shine on your fingers. The bottom of the crust is crispy, but just above was chewy yet pillowy. Friend Michael says it's the kind of dough that you kind of have to fight. I'd say, right on. You'll know exactly what he means when you bite into it. </span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;"><br /></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;">Nick's doesn't uses a ton of sauce on their pizza. You know that I'm a saucy girl, and I've been known to order extra sauce, but it seems to work for Nick's. It's almost like it's dolloped around the crust before the toppings. It's a thicker sauce with great tomato flavor. I still think I probably prefer a bit more, and I'll probably ask for some on the side.<br /></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;"><br /></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;"><i>Bottom Line</i></span></div><div style="font-family: trebuchet ms;"><span style="font-size:100%;">It's not New York style. It's not Chicago style. It's not your typical pizza-chain style. Nick's is rustic Italian gone mainstream. I enjoyed the pie, and I'd be willing to eat it again. Next time, I'll probably opt for take out though. <br /><br /><br />Nick's Pizza Ristorante Italiano<br />2300 Harbor Blvd Ste K1<br />Costa Mesa, CA 92626<br />949-722-7566<br />nickspizzapasta.com/<br /></span></div><span style="font-size:100%;"><br /><br /><a style="font-family: trebuchet ms;" href="http://www.urbanspoon.com/r/20/245822/restaurant/OC/Nicks-Pizza-Ristorante-Costa-Mesa"><img alt="Nick's Pizza Ristorante on Urbanspoon" src="http://www.urbanspoon.com/b/logo/245822/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a></span>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com1tag:blogger.com,1999:blog-1963388509485001367.post-56945594343057637202010-04-06T15:17:00.001-07:002010-04-24T08:02:59.858-07:00FROST Doughnuts - Mill Creek<div><span class="Apple-style-span" style="font-family:'trebuchet ms';">September 2009</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Want a doughnut shop where you can get a little something out of the ordinary? FROST Doughnuts is a sweet spot in Mill Creek where you can find something tasty at any time of day. There is a rotating daily menu with prices starting at just 99 cents, so these doughnuts aren't just for Saturday mornings (although that does seem like a fine time for you to check out FROST). </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjph_yxB_a_c68wxRctus9fz-8LKDlhULa6HjASoiasL8H_ahcQ4tJ044ArPqffqf3Sg7EWJFMqlq7wV87sF00ts-FfQHXYi-2kWr0WK0qUCkxVh98RKoYV0Sl9tvO_Fl3d2sx56j1oazM/s1600/IMG_0139.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjph_yxB_a_c68wxRctus9fz-8LKDlhULa6HjASoiasL8H_ahcQ4tJ044ArPqffqf3Sg7EWJFMqlq7wV87sF00ts-FfQHXYi-2kWr0WK0qUCkxVh98RKoYV0Sl9tvO_Fl3d2sx56j1oazM/s320/IMG_0139.JPG" alt="" id="BLOGGER_PHOTO_ID_5457154423470665650" border="0" /></span></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjph_yxB_a_c68wxRctus9fz-8LKDlhULa6HjASoiasL8H_ahcQ4tJ044ArPqffqf3Sg7EWJFMqlq7wV87sF00ts-FfQHXYi-2kWr0WK0qUCkxVh98RKoYV0Sl9tvO_Fl3d2sx56j1oazM/s1600/IMG_0139.JPG"></a></span><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Sneak a peek at the bakers at work!</span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8XBG8wt5UJaA4uyw6n04R9zYDxnehKHO0Jq0cpA3GOEudWWT2ealOlA4GPWbGTo8P8co6-lyYIMOStnZGtXonmzRxgJIpTg3b85yYRVvEZd4hX380DUcWM-Mr_1Y1YCb4F64ouU1IHQ/s1600/IMG_0137.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8XBG8wt5UJaA4uyw6n04R9zYDxnehKHO0Jq0cpA3GOEudWWT2ealOlA4GPWbGTo8P8co6-lyYIMOStnZGtXonmzRxgJIpTg3b85yYRVvEZd4hX380DUcWM-Mr_1Y1YCb4F64ouU1IHQ/s320/IMG_0137.JPG" alt="" id="BLOGGER_PHOTO_ID_5457154413272889986" border="0" /></span></a><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbS-RNHaTj08lYgu0iDC8bEyIKYXnBO33oUPhAjB8UWdlV8HlL08ILP5PdLsBky8fuUOW2ZGHIY2x04wjGPTcbwRvuSmOrU2kll9UqsmofdvH1cXfYO8ADiRLDMW6mSInjFeAYxJ_bNmE/s1600/IMG_0126.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 264px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDE4ldghpgOQyEFiZNi5LZWACn7Ht75bybetkyEPYc6jd9XrDFheiPNfpSS1RCMTo0aREo9KT8l_sCaKrbK3_b-s9rtaElU7lKrAVW2qOBeQbQPdMCj5iyqmRainHl9XfGJZhx38CNZSc/s320/IMG_0127.JPG" alt="" id="BLOGGER_PHOTO_ID_5457154394647124786" border="0" /> <img style="cursor: pointer; width: 294px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbS-RNHaTj08lYgu0iDC8bEyIKYXnBO33oUPhAjB8UWdlV8HlL08ILP5PdLsBky8fuUOW2ZGHIY2x04wjGPTcbwRvuSmOrU2kll9UqsmofdvH1cXfYO8ADiRLDMW6mSInjFeAYxJ_bNmE/s320/IMG_0126.JPG" alt="" id="BLOGGER_PHOTO_ID_5457153562415393858" border="0" /></span></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVxaCPXu6HZL1UoaPEf7ogjuDdKWvDGgjD3PIzR36jUPdK0-qt36WPo37TFSlOXDgJs5fd6dX7I52Ry4WrVgm8F77gFqG7Vo4u1u0IGNqRRSgBdJB6-tgPESFGrwLSwaf8gELC5eS9HE/s1600/IMG_0125.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVxaCPXu6HZL1UoaPEf7ogjuDdKWvDGgjD3PIzR36jUPdK0-qt36WPo37TFSlOXDgJs5fd6dX7I52Ry4WrVgm8F77gFqG7Vo4u1u0IGNqRRSgBdJB6-tgPESFGrwLSwaf8gELC5eS9HE/s320/IMG_0125.JPG" alt="" id="BLOGGER_PHOTO_ID_5457153552773554114" border="0" /></span></a><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmwxuWBumy2zqJUximV1-FxupGfdfGO5qNtGJ8JnFERNYGGOiQpQhhlRd560_gmxsou8mgBB3mUz81DHiq_IGybujjlxuT5f6-2_AMmKthbfRZGl8p0kaUxrRpstkIXnTZ0f-4j-5jeM/s1600/IMG_0129.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 289px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOenzk6LT51zWG6B3cbDl0dr-CJ6bfV2_3GEHzd7PZPYHBfwqiyvYSLeZ-PM8oiaJ5eqmRAbVLHESaxoZkDyjJdPkOdkcTSc5XVRZ8TbODi0Wn_qwWNWcRYg1loQmvBEtB1rvFrvcc7HE/s320/IMG_0128.JPG" alt="" id="BLOGGER_PHOTO_ID_5457153545236340482" border="0" /> <img style="cursor: pointer; width: 276px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmwxuWBumy2zqJUximV1-FxupGfdfGO5qNtGJ8JnFERNYGGOiQpQhhlRd560_gmxsou8mgBB3mUz81DHiq_IGybujjlxuT5f6-2_AMmKthbfRZGl8p0kaUxrRpstkIXnTZ0f-4j-5jeM/s320/IMG_0129.JPG" alt="" id="BLOGGER_PHOTO_ID_5457153538631175058" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmwxuWBumy2zqJUximV1-FxupGfdfGO5qNtGJ8JnFERNYGGOiQpQhhlRd560_gmxsou8mgBB3mUz81DHiq_IGybujjlxuT5f6-2_AMmKthbfRZGl8p0kaUxrRpstkIXnTZ0f-4j-5jeM/s1600/IMG_0129.JPG"></a><i>Smokey Bacon Maple Bar</i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">My favorite. Fried dough, maple glaze, bacon pieces. What's not to love? </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqH_K2znA4PJ89XWzXFUiOLH7rDarjjWRKWIo8jGd38psaFF6NsorR0Z1zaQvxsKH3S62rJBscJHRDqcoeKJAb5fiJdtOzz6eS8ljlM6XBJjyce5WdwRltnM29THnddo7IDw5oH-6m_A/s1600/IMG_0130.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqH_K2znA4PJ89XWzXFUiOLH7rDarjjWRKWIo8jGd38psaFF6NsorR0Z1zaQvxsKH3S62rJBscJHRDqcoeKJAb5fiJdtOzz6eS8ljlM6XBJjyce5WdwRltnM29THnddo7IDw5oH-6m_A/s320/IMG_0130.JPG" alt="" id="BLOGGER_PHOTO_ID_5457153528046095506" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqH_K2znA4PJ89XWzXFUiOLH7rDarjjWRKWIo8jGd38psaFF6NsorR0Z1zaQvxsKH3S62rJBscJHRDqcoeKJAb5fiJdtOzz6eS8ljlM6XBJjyce5WdwRltnM29THnddo7IDw5oH-6m_A/s1600/IMG_0130.JPG"></a><i>Aztec Chocolate</i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Another great one! Chocolate cake doughnut, cayenne pepper and cinnamon chocolate sauce, gourmet chocolate shavings. The chocolate sauce has a kick that will keep you coming back for more. Don't worry about the cayenne giving it too much spice; there's just enough to make you say, "Yum!" </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSUuXzsPnZoakfuwchH2oAdgQVQCw5YEq32nrMxf0P0BMyPwFD_9qzxn6_LgPZViR55pEfTkASF4P6Gx2srSJ_kMK78Y9oIYGfjEHb2SJDGOVjh4N2bd9MzspNHOWAWfhZ-fuoWdGNCU/s1600/IMG_0132.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSUuXzsPnZoakfuwchH2oAdgQVQCw5YEq32nrMxf0P0BMyPwFD_9qzxn6_LgPZViR55pEfTkASF4P6Gx2srSJ_kMK78Y9oIYGfjEHb2SJDGOVjh4N2bd9MzspNHOWAWfhZ-fuoWdGNCU/s320/IMG_0132.JPG" alt="" id="BLOGGER_PHOTO_ID_5457152905017391874" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSUuXzsPnZoakfuwchH2oAdgQVQCw5YEq32nrMxf0P0BMyPwFD_9qzxn6_LgPZViR55pEfTkASF4P6Gx2srSJ_kMK78Y9oIYGfjEHb2SJDGOVjh4N2bd9MzspNHOWAWfhZ-fuoWdGNCU/s1600/IMG_0132.JPG"></a><i>German Chocolate</i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Pretty typical of what you'd think. If you like German Chocolate Cake, you'll probably like it. You'll like the cake better, but the doughnut is a good substitute. Chocolate cake doughnut with a coconut, pecan, and caramel topping. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HirPs6JjZxcaOIUd3_ptV1tEZChL_BBbjWVKOF_G8bn7GTzaJ3_RwMWGMz0S-RsnLpQ64bUgDRZ01_nGRCPXi8RTMib1gxZdaLZ5LkiTClf3GNprNWx7UM0k-ccs8eqfaJVJFDTxTI8/s1600/IMG_0133.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HirPs6JjZxcaOIUd3_ptV1tEZChL_BBbjWVKOF_G8bn7GTzaJ3_RwMWGMz0S-RsnLpQ64bUgDRZ01_nGRCPXi8RTMib1gxZdaLZ5LkiTClf3GNprNWx7UM0k-ccs8eqfaJVJFDTxTI8/s320/IMG_0133.JPG" alt="" id="BLOGGER_PHOTO_ID_5457152897292427954" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><i>Southern Red Velvet</i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Everybody wants in on the red velvet lovefest going on, don't they? I'm actually a huge red velvet fan, but I wasn't a big fan of this. It's not that I didn't like it, but it just didn't stand out. It's a basic cake doughnut with a little cocoa and red dye for the color with a cream cheese frosting. It has a chocolate wedge on top, but I could take it or leave it. That said, I really can't think of anyone that would </span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">not</span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"> like it. You would probably want to include it if you were picking up a box for the office. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HirPs6JjZxcaOIUd3_ptV1tEZChL_BBbjWVKOF_G8bn7GTzaJ3_RwMWGMz0S-RsnLpQ64bUgDRZ01_nGRCPXi8RTMib1gxZdaLZ5LkiTClf3GNprNWx7UM0k-ccs8eqfaJVJFDTxTI8/s1600/IMG_0133.JPG"></a><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9JzF_7jIe30NWl0ycKo59mnVSJy0xQT-TfJjcP4oShX3N7kmT4dAT9iAhp5-4KWO1v2Ahp1MoSNTsIhRfqPaHtpe3sb3P3da5UmOm88vz3IaUlwPCK08N54mKuG4Ylp3TmwylbghfG8/s1600/IMG_0134.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9JzF_7jIe30NWl0ycKo59mnVSJy0xQT-TfJjcP4oShX3N7kmT4dAT9iAhp5-4KWO1v2Ahp1MoSNTsIhRfqPaHtpe3sb3P3da5UmOm88vz3IaUlwPCK08N54mKuG4Ylp3TmwylbghfG8/s320/IMG_0134.JPG" alt="" id="BLOGGER_PHOTO_ID_5457152889521417394" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9JzF_7jIe30NWl0ycKo59mnVSJy0xQT-TfJjcP4oShX3N7kmT4dAT9iAhp5-4KWO1v2Ahp1MoSNTsIhRfqPaHtpe3sb3P3da5UmOm88vz3IaUlwPCK08N54mKuG4Ylp3TmwylbghfG8/s1600/IMG_0134.JPG"></a><i>Bourbon Caramel Pecan</i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Vanilla cake doughnut with a bourbon, caramel glaze then topped with pecans. Obviously, you need to like pecans to pick this one. Not available Monday, Thursday, or Saturday.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqNBuR4hk60SZzab4K3_3HPAh07mvwTDDROIeVasa2xNmrRLvL-jiTaNrLReS5MBEahktclHd1-ctCsC3UeEuOrCMY8Epzi2_xR69icJUXOJbF07F-O7Vx2OfCaHqpRgRRrtYIk7fpUQ/s1600/IMG_0135.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqNBuR4hk60SZzab4K3_3HPAh07mvwTDDROIeVasa2xNmrRLvL-jiTaNrLReS5MBEahktclHd1-ctCsC3UeEuOrCMY8Epzi2_xR69icJUXOJbF07F-O7Vx2OfCaHqpRgRRrtYIk7fpUQ/s320/IMG_0135.JPG" alt="" id="BLOGGER_PHOTO_ID_5457152879508452722" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><i>Caramel Apple Fritter</i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Dear Ben loves apple fritters, and he enjoyed this one too. I do not like apple fritters, so I can't say one way or another. Available only on Tuesday and Saturday.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqNBuR4hk60SZzab4K3_3HPAh07mvwTDDROIeVasa2xNmrRLvL-jiTaNrLReS5MBEahktclHd1-ctCsC3UeEuOrCMY8Epzi2_xR69icJUXOJbF07F-O7Vx2OfCaHqpRgRRrtYIk7fpUQ/s1600/IMG_0135.JPG"></a><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJIfL4wXEpgeOpj-87F4Hu68EQGqeNbzf6_9MMsC1G2aL9WsMInKRIYs0R82mgWFeoow7RLClxfYRZIq4BaNSWqBODCPweon3irSquNDse4BOQJxQlk4PdxbitjnDEIsVo791Z88JSD0/s1600/IMG_0136.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJIfL4wXEpgeOpj-87F4Hu68EQGqeNbzf6_9MMsC1G2aL9WsMInKRIYs0R82mgWFeoow7RLClxfYRZIq4BaNSWqBODCPweon3irSquNDse4BOQJxQlk4PdxbitjnDEIsVo791Z88JSD0/s320/IMG_0136.JPG" alt="" id="BLOGGER_PHOTO_ID_5457152873036500274" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">We tried several doughnuts from FROST, and they were all pretty good. I like their inventive flavors, and the shop itself is attractive and clean. I'm not going to make a special trip to Mill Creek for doughnuts, but I'd definitely stop back in if I were in the area and needed something to quench my sweet tooth.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><br />FROST Doughnuts<br />15421 Main Street, Ste 102<br />Mill Creek, WA 98012<br />425-379-2600<br />www.frostology.com<br /></span></div></div><br /><br /><a href="http://www.urbanspoon.com/r/1/1464659/restaurant/Seattle/Frost-Doughnuts-Mill-Creek"><img alt="Frost Doughnuts on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1464659/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-16351549396508008532010-03-21T08:44:00.001-07:002010-03-29T19:23:57.139-07:00Enrique's - Long Beach<span style="font-family:trebuchet ms;">I heard someone mention Enrique's at a baby shower yesterday, and I couldn't stop thinking about it. We haven't made the trip over to Long Beach for dinner at Enrique's in over a year, so it was definitely time. I should warn you that there's almost always a wait at Enrique's. We were lucky and only had a 10 minute wait. It was a nice evening, so waiting on their comfy, padded benches outside was no problem.</span><div face="trebuchet ms"><br /></div><div style="font-family: trebuchet ms;">Warm chips and salsa were brought to our table almost immediately. Their salsa has nice chunks of fresh tomatoes and onions mixed in with a pureed fire-roasted salsa, perfect for those that like chunky salsa or those that just like the salsa juice. Our server came around to see if we'd like some guacamole to go along with our chips. Why, yes, we would! Enrique's guacamole is creamy and whipped with only a few small pieces of tomatoes and red onions. I usually prefer a chunky guacamole, but it tasted great: very avocado-y.</div><div style="font-family: trebuchet ms;"><br /></div><div style="text-align: center; font-family:trebuchet ms;"><span style="font-weight: bold;">Salsa and Guacamole</span><br /></div><div style="font-family: trebuchet ms;"><div style="text-align: center;"><img style="cursor: pointer; width: 302px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pADVTb6LW894R-Kz4ItAJXUck7V52DxHakzYdlIQbEzTm-ahDc7uk0H5w5bpoWIAQaiCdjZm_pWb08jR57glAQ_N7fh-p7Dbh57CVP7k1oyscrYbQ_wsZHrjBU1Odmo2VtKUp7BLABg/s320/IMG_0464.JPG" alt="" id="BLOGGER_PHOTO_ID_5452769183346369042" border="0" /> <img style="cursor: pointer; width: 272px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_unqYSnTHopR0V6-D9nUdt2IVhfhhc4dt99lRQ1ZowA8SlhRXKrDVzSBe2L6AsModVJea6UJh7H8OwTrMKHt8FsAR_hOQk6uxMYCmMOVZA_gzdcVfxu4wOAynq6O2caXjr4-LCOOGLH8/s320/IMG_0465.JPG" alt="" id="BLOGGER_PHOTO_ID_5452769192929662370" border="0" /><br /></div><br /></div><div style="font-family: trebuchet ms;">Dear Ben had trouble deciding what to get. Last time, he ordered the "Carne en su Jugo," which was great (thinly sliced beef slowly cooked with bacon, cilantro, onion, serrano chili served with mixed bean soup). Tonight, he was leaning towards their most popular, off-menu - but almost always available - pork shank. It comes falling off the bone in a salsa verde. BUT... ribs were on special. Ribs? At a Mexican restaurant? Yes, and Enrique's knows how to do meat, and with a hearty endorsement by the server, that's what he got!</div><div style="font-family: trebuchet ms;"><br /></div><div style="font-family: trebuchet ms;">Lightly coated in a tangy and mildly spicy BBQ sauce. Smoky flavor on the outside and falling off the bone on the inside. It's served with tortillas (your choice: flour or corn), so you can make little rib meat tacos too. You also get a plate of broccoli and hand-cut french fries. The picture might not do the presentation justice because everyone around us ohhh'ed and ahhh'ed upon it's arrival at our table. We noticed several of those people ended up ordering the same thing!</div><div style="font-family: trebuchet ms;"><br /></div><div style="text-align: center; font-family:trebuchet ms;"><span style="font-weight: bold;">Special: Enrique's Ribs</span><br /></div><div style="text-align: center; font-family: trebuchet ms;"><img style="cursor: pointer; width: 320px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjbrwitip1CXgenRhBgo66iUdl7TXxZtC_yf-P3mYoAIakzu7bt0FRmaxL5I-O-ESJiWpy3ZDGRFwhuQEiMW4iPqozOlQ-RtWLU5v8bijFMu0YMoPxWlg0qZk18u8DIS4ot0u2EOVqcA/s320/IMG_0473.JPG" alt="" id="BLOGGER_PHOTO_ID_5452769208561731042" border="0" /></div><div style="font-family: trebuchet ms;"><br /></div><div style="text-align: center; font-family: trebuchet ms;"><img style="cursor: pointer; width: 320px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jlTq9r5HhgXR12oze9zYdzGa_NwHp7ETENHIaZSfq7NLhn_CmpaSVmhnMb4TyRJA3i4Ke-_npEtpyvMVntSRn90ooUGHs_-o572NDMEeiDS8XVz3aij_USiiHOEmxYzilJ1IOttHYOk/s320/IMG_0471.JPG" alt="" id="BLOGGER_PHOTO_ID_5452769222113554786" border="0" /></div><div style="font-family: trebuchet ms;"><br /></div><div style="font-family: trebuchet ms;">I picked something from the Combination Menu. I thought about just ordering enchiladas since that is my true love, but I really love their Pacific Coast tacos. It's an off-menu item, and it's highly recommended (thanks, Castillo's, for clueing me in!). So, I got the #15: Cheese enchilada, chili verde tamale, and I substituted the regular taco for the Pacific Coast (slight price increase). The plate comes with rice and your choice of refried or black beans - I got the black.</div><div style="font-family: trebuchet ms;"><br /></div><div style="font-family: trebuchet ms;">My plate looked amazing, and I knew just where to start. The taco. It was gigantic; so much filling stuffed inside the two corn tortillas. Grilled, seasoned white-meat chicken, guacamole, lettuce, spicy adobo sauce, and thick shreds of white cheese. It was so good that I felt it would just be <span style="font-style: italic;">wrong</span> to not let Dear Ben have a few bites.</div><div style="font-family: trebuchet ms;"><br /></div><div style="font-family: trebuchet ms;"><br /></div><div style="text-align: center; font-family: trebuchet ms;"><img style="cursor: pointer; width: 276px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy-AdE1OehmcONUiia6Ih-gFfw6WHzjcuEiLHxXFDuZSst48SCPRdXgKj75iZQ7dlNrJ806CAM4Yn1qtPvE7QXPDiEphqD99uaUTFko0_er_jlzxegPFdplUcL7D9zcRO9fuCHpuL_RQ/s320/IMG_0469.JPG" alt="" id="BLOGGER_PHOTO_ID_5452772052294292194" border="0" /> <img style="cursor: pointer; width: 280px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhAkg6dhE3dkISeqlkHg_m8cj6WkH8snrYD9hXaQxILOWqd4an1pBlkBX_f8mg-LODbkKXPT0rSMAcLFYvlbxYZ3hdK0gISGkDqjgrA-XXxN_vS-tRaCc7iCMrciz8TYb6J5dyph9tZ4/s320/IMG_0470.JPG" alt="" id="BLOGGER_PHOTO_ID_5452772040055310914" border="0" /><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZV_kqKnp7Od-WCvtmqlkuAQMTpIJb6jV4KpBsTKbqCu0C7t-8TSLf8ZZOG-zweiOq0NnDdHhQM35Z7X-9yOpQgbZA4sMpEXTsnR0tXf6R2ffXTTfss6IotzPvbBbrZfW6KuX8WH8Vf8/s320/IMG_0466.JPG" alt="" id="BLOGGER_PHOTO_ID_5452772061675743954" border="0" /></div><div style="font-family: trebuchet ms;"><br /></div><div style="font-family: trebuchet ms;">The enchilada in a very mild enchilada sauce was next. I picked some of the cheese off the top and placed it on the rice for later. I've been doing that a lot lately. It was a pretty ordinary enchilada, and that's fine with me. I enjoyed it.</div><div style="font-family: trebuchet ms;"><br />Finally, it was time for the tamale. A nice masa shell filled <i>and</i> topped with chili verde pork. I was getting full, so I only ate half. I could have continued stuffing myself, but it really wasn't my favorite tamale. It didn't take away from the experience at all though; Dear Ben is going to love it leftover.<br /><span style="font-weight: bold;"><br /></span><div style="text-align: center;"><span style="font-weight: bold;">Flan</span><br /></div><div style="text-align: center;"><img style="cursor: pointer; width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViGj3wsagjSUeu2_uD6a39JK3SH1S5nmQzKN7STIPxdDl-oqPKxrl4tRsYP8quGK2lZV2ztceonnHE3yQvuSOCsrc6OFKInxrzcJwgej-Y5f4qCPKx642cwJ43hfhmPaq03Va45mbCVM/s320/IMG_0474.JPG" alt="" id="BLOGGER_PHOTO_ID_5452769200604677154" border="0" /><br /></div><br /><span class="Apple-style-span" style="font-family: Georgia, serif; "><span style="font-family:trebuchet ms;">We were both over-the-top full, but we succumbed to the flan. Perfectly formed in a pool of thin carmel sauce and seasoned with a bit more cinnamon. Yum! Dear Ben and I rolled out of Enrique's a very happy couple. Genuine service and hospitality and generous, tasty Mexican fare.</span> </span></div><div><br /></div><div><br /></div><div><span style="font-family:trebuchet ms;">Enrique's Mexican Restaurant</span> </div><div><span style="font-family:trebuchet ms;">6210 E Pacific Coast Hwy</span> </div><div><span style="font-family:trebuchet ms;">Long Beach, CA 90803</span> </div><div><span style="font-family:trebuchet ms;">562-498-3622</span><br /></div><br /><br /><a href="http://www.urbanspoon.com/r/5/65389/restaurant/LA/Enriques-Mexican-Long-Beach"><img alt="Enrique's Mexican on Urbanspoon" src="http://www.urbanspoon.com/b/logo/65389/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com5tag:blogger.com,1999:blog-1963388509485001367.post-91429892952443839032010-03-06T22:52:00.003-08:002010-03-29T19:23:20.529-07:00Roy's - Newport Beach<div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Friend Adrienne just went on and on about Roy's on a recent visit to Hawaii. While I've thought about going to the Roy's in Newport Beach several times over the last few years, it took her coming out to California to get me to go. I'll admit that I wasn't expecting Roy's to blow me away, but I think it did. Perhaps it was the service? Perhaps it was the great company? Yes, those things definitely went a long way to making this a great night. But the food... surprisingly flavorful. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Spicy, Salty Edamame:</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Complimentary at each table</span></b></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfERApV8agfdn2tm23UwC3SKeda85n5lQlGkM6JDOb9jg2yTHpjFhBF0GSBgFJXHzcuRSeMUZyde33hlQej7VoOhi3LCaZcyXFLuS0VUxlx-eYokEZRiNsmBWmNrxZlRLAs07tPIWOt6M/s1600-h/IMG_0420.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfERApV8agfdn2tm23UwC3SKeda85n5lQlGkM6JDOb9jg2yTHpjFhBF0GSBgFJXHzcuRSeMUZyde33hlQej7VoOhi3LCaZcyXFLuS0VUxlx-eYokEZRiNsmBWmNrxZlRLAs07tPIWOt6M/s320/IMG_0420.JPG" alt="" id="BLOGGER_PHOTO_ID_5446095913505855890" border="0" /></span></a></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">While they had some great sushi roll combinations, I had to settle for the California Roll (baby in the belly). I never really order the California Roll, but Roy's uses a substantial amount of real crab meat and buttery avocado. It gave me my sushi fix, but I will opt for a different roll next time. Perhaps the "Auntie Lei's Aloha Roll?" It's got spicy tuna, kaiware, cucumber, yellowtail, salmon, avocado, and garlic ponzu. Friend Adrienne had a similar roll in Maui, and say's it's "Dyanmite!"</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">In an effort to live vicariously through Friend Adrienne, she ordered a bite of toro. For those that don't know, toro is the fatty belly of a tuna, and it is quite fabulous. I say it's lick-your-lips good; Friend Adrienne says it's' melts-like-butter good. Many menus price toro by its current market value, but it's usually not too outrageous. I know one person who is going to start seeking out the toro... </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">California Roll</span></b></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4wlezrXy5wWvxZpM0QrEINyGRzNAG0Bx_cvyAYyj2CFSktFbthRAzglOLZE4Cb3pNCEAw4zjDIY2WyAcK7RIYycN3hEo8PBZOYXaiIdZdGnTGZGRvGouSaFmhj4DGdpPniXa_QtzZz0/s1600-h/IMG_0421.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4wlezrXy5wWvxZpM0QrEINyGRzNAG0Bx_cvyAYyj2CFSktFbthRAzglOLZE4Cb3pNCEAw4zjDIY2WyAcK7RIYycN3hEo8PBZOYXaiIdZdGnTGZGRvGouSaFmhj4DGdpPniXa_QtzZz0/s320/IMG_0421.JPG" alt="" id="BLOGGER_PHOTO_ID_5446095920302785858" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjN5PMjc_nhLjYfLDSWaXU0qhgoUR2TbGAAQMKqKG2XSrZWkAXzTwaeQsxb4GWI5EcdcfR5c3MxqM41M7g_MBQu5gJpLTh58ZaRAXzoVj_foXpi0XFbZkAI035gfHEIzpDGX-CXTcQYk/s1600-h/IMG_0424.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></a></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Toro - Nigiri Sushi</span></b></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjN5PMjc_nhLjYfLDSWaXU0qhgoUR2TbGAAQMKqKG2XSrZWkAXzTwaeQsxb4GWI5EcdcfR5c3MxqM41M7g_MBQu5gJpLTh58ZaRAXzoVj_foXpi0XFbZkAI035gfHEIzpDGX-CXTcQYk/s1600-h/IMG_0424.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjN5PMjc_nhLjYfLDSWaXU0qhgoUR2TbGAAQMKqKG2XSrZWkAXzTwaeQsxb4GWI5EcdcfR5c3MxqM41M7g_MBQu5gJpLTh58ZaRAXzoVj_foXpi0XFbZkAI035gfHEIzpDGX-CXTcQYk/s320/IMG_0424.JPG" alt="" id="BLOGGER_PHOTO_ID_5446095934046448930" border="0" /></span></a></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">After our sushi, we started our three course pre-fixe meal. First course choices are Maine Lobster Bisque, Rock Shrimp Tempura, or Vietnamese Lumpia & Bibb Lettuce Wrap. I was really leaning towards the bisque, but our sweet server informed us that there were no lobster pieces in the soup. So, we both went for the shrimp. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">The actual shrimp were smaller than I expected, but the unexpected part: OKRA! Seriously, a Southern girl like me takes her okra when she can. The shrimp, in a light tempura batter, was covered in a Malaysian Curry aioli and intermixed with succulent morsels of okra. It almost made me dance. Ok, so maybe not dance, but the okra really was an unexpected little gift. We both agree that we'd make a point to order this again.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Rock Shrimp Tempura</span></b></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-2ITQ4ZlFFncio_fowuiVK7XhIhreIMVEzhYacUxcvfD_PRAD_I31JlINgFtSmXeify9dUp5tiBLQh2A3JIp7AMvoDm8IvkhDokWIfL1YsNQO5pQjukkTg7v7bZdxzZdZ_mPsYVJVCQ/s1600-h/IMG_0425.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 291px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-2ITQ4ZlFFncio_fowuiVK7XhIhreIMVEzhYacUxcvfD_PRAD_I31JlINgFtSmXeify9dUp5tiBLQh2A3JIp7AMvoDm8IvkhDokWIfL1YsNQO5pQjukkTg7v7bZdxzZdZ_mPsYVJVCQ/s320/IMG_0425.JPG" alt="" id="BLOGGER_PHOTO_ID_5446095945752440178" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZogG7tL4PTekCCX-0vh4QT0P5oqMO8CxyZjGEbxX_O_IpQZeY3MOvr-m8VBcp-CNUOOrWahAdHBrfCrMZt3dP7l5RFRcK0sFAs3HveSucHnFqVmJr69Xf1kdq20E6zNSu9k56cnDReg/s1600-h/IMG_0427.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 285px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZogG7tL4PTekCCX-0vh4QT0P5oqMO8CxyZjGEbxX_O_IpQZeY3MOvr-m8VBcp-CNUOOrWahAdHBrfCrMZt3dP7l5RFRcK0sFAs3HveSucHnFqVmJr69Xf1kdq20E6zNSu9k56cnDReg/s320/IMG_0427.JPG" alt="" id="BLOGGER_PHOTO_ID_5446095958810531698" border="0" /></span></a></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">You've got four choices for the main course: Dynamite Crusted Salmon with veggies and rice, Petite Filet, Lemon Basted Tiger Shrimp, or the Tender Braised Beef Short Ribs. We skipped over the surf in favor of the turf. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">I ordered the Tender Braised Beef Short Ribs. It was an easy sale once I found out that the short ribs are braised for 48 hours. The meat was certainly fork-tender with a mustardy glaze. They are served with creamy mashed potatoes in a natural braising sauce and some tender broccolini. I really enjoyed the flavors, but I'd probably order something else next time. I wish that I'd brought the left overs home though.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Braised Beef Short Ribs</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRBekZ0tls9c7-7uoRscoAdIzvC0DTE_P7KfohcH3_G1kQZKV6iiA8NGg1hCLPgnHa9kM3wkV6xtuaEPmjNFRJQpF-eMEBP2MFv51vgS1L6EiDher32pdis9nS-lbuGelXjoDgeJCbAA/s1600-h/IMG_0431.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRBekZ0tls9c7-7uoRscoAdIzvC0DTE_P7KfohcH3_G1kQZKV6iiA8NGg1hCLPgnHa9kM3wkV6xtuaEPmjNFRJQpF-eMEBP2MFv51vgS1L6EiDher32pdis9nS-lbuGelXjoDgeJCbAA/s320/IMG_0431.JPG" alt="" id="BLOGGER_PHOTO_ID_5446102035780337474" border="0" /></span></a></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Friend Adrienne went with the Grilled Petite Filet. It's served with in a shitake mushroom pan sauce and loaded red bliss potatoes. In the picture, the potatoes look like deviled eggs. Friend Adrienne reports that the steak was served more at medium temperature, rather than medium-rare (what she ordered), but it wasn't a deal breaker. While it was incredibly tender, she'll probably go back to a fresh fish entree on her next visit. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Grilled Petite Filet</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7XXsc__r_YjdwAp5FhyKYa_7lt15jonBVJC3db2oOFo9kBlVnn1LwDdy5-oO5nHuwx7cejYz7N0v8SyZYT17rV0SSsH7OtwRusrfOI3dWbSdGThhq7_niOKXilqjUBXC85WlOqoiciY/s1600-h/IMG_0429.JPG"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7XXsc__r_YjdwAp5FhyKYa_7lt15jonBVJC3db2oOFo9kBlVnn1LwDdy5-oO5nHuwx7cejYz7N0v8SyZYT17rV0SSsH7OtwRusrfOI3dWbSdGThhq7_niOKXilqjUBXC85WlOqoiciY/s1600-h/IMG_0429.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7XXsc__r_YjdwAp5FhyKYa_7lt15jonBVJC3db2oOFo9kBlVnn1LwDdy5-oO5nHuwx7cejYz7N0v8SyZYT17rV0SSsH7OtwRusrfOI3dWbSdGThhq7_niOKXilqjUBXC85WlOqoiciY/s320/IMG_0429.JPG" alt="" id="BLOGGER_PHOTO_ID_5446102042800963234" border="0" /></span></a></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">For dessert, you'll get the pleasure of choosing between the Warm Strawberry Guava Tart or the Melting Hot Chocolate S</span></span><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">oufflé </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"> a' la mode. I guess I can't really vouch for the Tart, but I would highly recommend the<span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> soufflé </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';">. Oh dear goodness! It's exactly as described: melting hot chocolate oozing from the center of a flourless chocolate cake on the same plate with the cool contrast of a scoop of vanilla ice cream. It requires slow spoon movement to accentuate how good it taste - perhaps making the whole experience last a little longer. Apparently, this is one of Roy's signature dishes, and you can find the recipe online. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Chocolate<span class="Apple-style-span" style="font-size:medium;"> </span></b></span><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;"> Soufflé </span></b></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz2KX6l9bsLcNYso0hrwGYenS97XjF-AzzY7QZLl7Y0WmIu2vq5nxfKO5QkB7V-0lFVklYBSEYpL81_5FD4GULZ_Eh3H6USKUR_-i7vUbxj8ak8KqSRjlPmjT6LNsG7RbQfsL2c2Fp1Q/s1600-h/IMG_0432.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img style="cursor: pointer; width: 320px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz2KX6l9bsLcNYso0hrwGYenS97XjF-AzzY7QZLl7Y0WmIu2vq5nxfKO5QkB7V-0lFVklYBSEYpL81_5FD4GULZ_Eh3H6USKUR_-i7vUbxj8ak8KqSRjlPmjT6LNsG7RbQfsL2c2Fp1Q/s320/IMG_0432.JPG" alt="" id="BLOGGER_PHOTO_ID_5446102024873869970" border="0" /></span></a></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">I should probably take this opportunity to thank Friend Adrienne for bringing me to Roy's. It was a terrific night of food, friends, and friendly "aloha" spirit. I don't have a thing to complain about. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Roy's Hawaiian Fusion</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">453 Newport Center Drive</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Newport Beach, CA 92660</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">949-640-7697</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">www.roysrestaurant.com</span></div><br /><br /><a href="http://www.urbanspoon.com/r/20/1445768/restaurant/OC/Roys-Hawaiian-Fusion-Cuisine-Anaheim"><img alt="Roy's Hawaiian Fusion Cuisine on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1445768/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com1tag:blogger.com,1999:blog-1963388509485001367.post-27331137414226573812010-03-06T22:52:00.001-08:002010-03-23T19:47:22.991-07:00AnQi by Crustacean - Costa Mesa<span style="font-family:trebuchet ms;">Charlie Palmer has a new neighbor! The An Family brings AnQi to South Coast Plaza. You can see the sign as you're driving on the 405, and that's about all the advertisement I need. New Restaurant = Must Try. </span><br /><br /><span style="font-family:trebuchet ms;">Friend Adrienne needed a few things at South Coast Plaza, so we decided to hit up AnQi for a power lunch before the shopping began. Although I'm always a little skeptical of those "Restaurant Week" pre-fixe menus, we decided to give it a try ($20/lunch & $40/dinner). </span><br /><br /><span style="font-family:trebuchet ms;">The first course was set, Roasted Corn Soup with Chicken and Avocado. When I think of corn soup, I generally think of thick corn chowder, but this soup was much thinner without a hint of cream. Good for the waistline, and as it turns out, good for the taste buds. I think you'll be surprised by the strong corn flavor though - like you're really eating corn on the cob. I was happy with the amount of avocado pieces and the quality of the chicken. They don't throw those icky, leftover pieces of chicken in the soup. Nope, you can see it's shredded, all white-meat, grilled chicken breast. Off the pre-fixe menu, this soup portion is a bit bigger and it'll cost you $9. </span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold;">Roasted Corn Soup with Chicken and Avocado</span><br /><img style="cursor: pointer; width: 320px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9553K9oGufKZ_SLzkbEmFb1kVtLgu1_i5VfQZlPuWZpDeXWLpLJmiMFgTrE33UREzRCIBnNNC4RMVShiWpXjDeu24cvJVwIdp0wkL5lKGk0ZfBOpTiaAk0uB6odaptp5F4YS9RPMR80I/s320/IMG_0409.JPG" alt="" id="BLOGGER_PHOTO_ID_5446048719876039650" border="0" /><br /></div><br /><br /><div style="font-family:trebuchet ms;">For drinks, Friend Adrienne ordered a Molecular Mary, AnQi's take on a Bloody Mary. It's half the price of the other drinks on their menu, and that's because it's more of a shot. Beautiful looking, with clear tomato vodka, tabasco infused celery, and two watermelon "marbles." Friend Adrienne doesn't like watermelon, but I was really hoping she'd love it when paired with this drink...no such luck. It's the texture she doesn't enjoy. I wanted her to order all of the drinks on their cocktail menu because they were all so appealing to me. It's the first time I've felt left out the cocktail scene since having this baby in the belly. My bubbly club soda had to suffice for now.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Molecular Mary</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwzoknzjbcfkO-R6flgXJTUtmzYOuDFSmfkElKyxypU4nA9KZ0En3ciJK2Rgtqw-VFBPlMIzZMPCLX7TvPAqlSlgtO76FdiIvVedJjj-UgCj1IqgRuf_K2QehBlUJYG9WwJf7kqBkPeU/s1600-h/IMG_0410.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwzoknzjbcfkO-R6flgXJTUtmzYOuDFSmfkElKyxypU4nA9KZ0En3ciJK2Rgtqw-VFBPlMIzZMPCLX7TvPAqlSlgtO76FdiIvVedJjj-UgCj1IqgRuf_K2QehBlUJYG9WwJf7kqBkPeU/s320/IMG_0410.jpg" alt="" id="BLOGGER_PHOTO_ID_5446048732538666418" border="0" /></a><br /></div><br /><br />There were four choices for course number two. Friend Adrienne and I both choose An's Famous Garlic Noodles with Grilled Beef Sirloin. I was impressed by the taste and tenderness of the beef, and I ate every bite. The garlic noodles, however, did not impress. I hate to say, but I'm going to compare the flavor to ... RAMEN! It was definitely a higher quality than those 33 cent packets, but I don't see anything truly special about them. I wasn't as disappointed as you might think, it was way better than our lunch yesterday at the Rooftop Lounge in Laguna Beach (but that's another story, bless their hearts).<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Garlic Noodles with Grilled Beef Sirloin</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KoAGUlY9B3Dp6wxoB4pk6eq1Ph8pK7sunpkdoWaJdGg2icQ4HOV3cWzUd3UjPJDhpdyGBf_2_rgsXRxQko2UJN0VeT6d03BQ9Zqhc9lrDTxAT_s-cJVr4jzFW9wL4hce2HOF_dEjMxA/s1600-h/IMG_0415.JPG"><img style="cursor: pointer; width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KoAGUlY9B3Dp6wxoB4pk6eq1Ph8pK7sunpkdoWaJdGg2icQ4HOV3cWzUd3UjPJDhpdyGBf_2_rgsXRxQko2UJN0VeT6d03BQ9Zqhc9lrDTxAT_s-cJVr4jzFW9wL4hce2HOF_dEjMxA/s320/IMG_0415.JPG" alt="" id="BLOGGER_PHOTO_ID_5446048742124372002" border="0" /></a><br /></div><br /><br />Other second course offerings: Roasted Wild King Salmon in a citrus reduction and Asian pesto, Chicken Caesar Wrap with wontons crips and poblano parmesan, or the Vegetable Delight served with organic tofu, asparagus, shiitake mushroom, green beans, and oyster mushrooms served with jasmine rice. I'm kinda wishing I would have gotten the Vegetable Delight now, but noodles just sounded too good to pass up at the time.<br /><br />The dessert course was Molecular Cheesecake. I am a huge fan of molecular food creations and technology, so I was excited to see how the cheesecake would be presented. Apparently the kitchen uses a special machine to puff these little bites out. Light and fluffy, it tasted like a cream cheese marshmallow. Two balls of cheesecake rolled in a cinnamon graham cracker dust were served with of three of the yummiest blueberries. I was content with the two, but you'll get three if you order from their regular menu.<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Molecular Cheesecake</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gBnMr2PJU5VMIntVkVgpyLUaa4gLAOatBYQ3RBkholVFmt-VoPSrH_TZQFgG9p-_ajyBLGbe4a5BZuS-fPlHjzRFPcyA5qf2Ynxt4xSUB5lVZ1MFHZnDMmv7Y_0bb66_W5o-DHAhzAc/s1600-h/IMG_0417.JPG"><img style="cursor: pointer; width: 281px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gBnMr2PJU5VMIntVkVgpyLUaa4gLAOatBYQ3RBkholVFmt-VoPSrH_TZQFgG9p-_ajyBLGbe4a5BZuS-fPlHjzRFPcyA5qf2Ynxt4xSUB5lVZ1MFHZnDMmv7Y_0bb66_W5o-DHAhzAc/s320/IMG_0417.JPG" alt="" id="BLOGGER_PHOTO_ID_5446048754616779138" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspkRwICbYCIH3uIn2W26BR-R56DbPnefQH8H5eEXAmJvzSKuVJAXVir3iAkQbAeH1iKLZTNISTZ4OffsEfgpzx8WywxKwBbtYlLQ_s_Kf4nNdpzxRxlHxy0CKIPl3YwIrinEAE0Zw4h4/s1600-h/IMG_0418.JPG"> <img style="cursor: pointer; width: 277px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspkRwICbYCIH3uIn2W26BR-R56DbPnefQH8H5eEXAmJvzSKuVJAXVir3iAkQbAeH1iKLZTNISTZ4OffsEfgpzx8WywxKwBbtYlLQ_s_Kf4nNdpzxRxlHxy0CKIPl3YwIrinEAE0Zw4h4/s320/IMG_0418.JPG" alt="" id="BLOGGER_PHOTO_ID_5446048761079526578" border="0" /></a><br /></div><br /><br />I wasn't blown away by AnQi, but I enjoyed the experience overall. I liked the vibe of the restaurant, appreciated the service and demeanor of our waiter, and the food flavors and presentation had more pluses than minuses. I'd go back - not only for their cocktails - but to experience their regular menu too!<br /><br /><br />AnQi by Crustacean<br />South Coast Plaza, Bloomingdale's<br />3333 Bristol Street<br />Costa Mesa, CA 92626<br />714-557-5679<br />http://www.houseofan.com/</div><br /><br /><a href="http://www.urbanspoon.com/r/20/1496678/restaurant/OC/AnQi-Costa-Mesa"><img alt="AnQi on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1496678/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com1tag:blogger.com,1999:blog-1963388509485001367.post-5370849633216048842010-01-30T22:23:00.001-08:002010-03-07T19:16:46.304-08:00Luigi's - Huntington Beach<span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span">You know what? I liked Luigi's. I've walked past the quaint little Italian restaurant on Main Street probably 1000 times, but never stopped. I heard once from a friend that it was terrible, so I'll admit that I didn't necessarily walk in with an open mind. I also wasn't in the friendliest mood, so winning me over wasn't going to be an easy task. </span></span><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><br /></span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">We were seated immediately and given menus. I was looking the menu up and down, taking my sweet time. Dear Ben asked what I was thinking about getting, and I asked what he was thinking about getting. That's when I realized that I was holding the only menu at the table. I wanted something simple: the cheese ravioli with pink aurora sauce with a house salad. Dear Ben went a tiny bit more exciting with the mushroom ravioli.</span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><br /></span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">As we were waiting for our food to arrive, we were brought some deliciously hot, grilled bread. I'm pretty sure it was homemade. I would have been happy with just the hot bread, particularly since it was buttered perfectly... but you also get a bit of kalamata olive tapenade and separate plate of pesto for dipping. On top of that, each table has balsamic and olive oil to use at your pleasure. I love sauce and a variety of taste sensations, so this was a very pleasant surprise. I think they're starting to win me over.<br /><br /></span></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><span style="font-weight: bold;">Homemade Bread</span></span></span><span style="font-size:100%;"><br /></span></div></div><div style="font-family:trebuchet ms;"><div style="text-align: center;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtncDQi1DnISRn9zzA79vWhThflKezVzwIQdHx9jB_nyixM-ZHymQ6czcm8oHGuG8oTUHL-AnBRfQUhUt_7Yyk48-8MuG6k1q5OZAfnvfiVKiSqutzyst8jLnyWOnh63vivglSBLelQIE/s1600-h/IMG_0236.JPG"><img style="cursor: pointer; width: 287px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtncDQi1DnISRn9zzA79vWhThflKezVzwIQdHx9jB_nyixM-ZHymQ6czcm8oHGuG8oTUHL-AnBRfQUhUt_7Yyk48-8MuG6k1q5OZAfnvfiVKiSqutzyst8jLnyWOnh63vivglSBLelQIE/s320/IMG_0236.JPG" alt="" id="BLOGGER_PHOTO_ID_5446052668155055058" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1mAyRUeOO8tZdi-bnJkWqtohVHQ2f3ONxYwdQCoG8GOKLWfB-3sKqoH7nPMpQGm6Uw5eqtB1S_jkfpehMKoVu3pKkiR-PkTqnbuzlcRdwfS9ZOoTCXHcE3qcALwJ1hnrRSoI4UapUus/s1600-h/IMG_0237.JPG"> <img style="cursor: pointer; width: 292px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1mAyRUeOO8tZdi-bnJkWqtohVHQ2f3ONxYwdQCoG8GOKLWfB-3sKqoH7nPMpQGm6Uw5eqtB1S_jkfpehMKoVu3pKkiR-PkTqnbuzlcRdwfS9ZOoTCXHcE3qcALwJ1hnrRSoI4UapUus/s320/IMG_0237.JPG" alt="" id="BLOGGER_PHOTO_ID_5446052676884638706" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">Very soon after the bread arrived (like 1 minute), our house salads came around. I was impressed that the salads included so many toppings: tomato slice, cucumber, carrot ribbons, red onion slices, and a good amount of mozzarella cheese. I hate when restaurants give you lettuce and croutons and call it the "house salad," so Luigi's took it up a notch. Dear Ben and I both chose the Creamy Italian dressing over the balsamic. I think we made a good decision.<br /><br /><br /></span></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><span style="font-weight: bold;">House Salad with Creamy Italian</span></span></span><span style="font-size:100%;"><br /></span></div></div><div style="font-family:trebuchet ms;"><div style="text-align: center;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqX6mt9SZsqaAod8Mj2S1c-EiwmofvIWbHm8mtq6TiSNOYwCqIrbQ5380NrSyXSyTcsYaEhwoxvlzMbV_maSSYRopBOigudYB_py7Xd6cb_sDXssyX3G1_qV5wpq4MptmMTUY0YovPes/s1600-h/IMG_0238.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqX6mt9SZsqaAod8Mj2S1c-EiwmofvIWbHm8mtq6TiSNOYwCqIrbQ5380NrSyXSyTcsYaEhwoxvlzMbV_maSSYRopBOigudYB_py7Xd6cb_sDXssyX3G1_qV5wpq4MptmMTUY0YovPes/s320/IMG_0238.JPG" alt="" id="BLOGGER_PHOTO_ID_5446052685277011746" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">It was a good ten minutes before our entrees arrived. We were both drinking water, and I think a glass of wine would have made the wait a little easier. It was worth the wait though. Our large oval platters of ravioli were presented beautifully and topped tableside with a bit of shredded parmesan cheese. </span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><br /></span></span></div><div style="font-weight: bold; text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">Mushroom Ravioli</span></span></div><div style="font-family:trebuchet ms;"><div style="text-align: center;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnoyenzV9xhYF9XWa-wM0HGn0O5jlvkycUsORJwN6oA_y4J5QyB2rd07gnytXH6ZbDMtLDlVwgzI6lM_StRHIeB5mKpfsUUlfOrAKx8nQm-EgPdMqXZ1ZmrMgsBmJmDnAs103f2tz5OU/s1600-h/IMG_0240.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnoyenzV9xhYF9XWa-wM0HGn0O5jlvkycUsORJwN6oA_y4J5QyB2rd07gnytXH6ZbDMtLDlVwgzI6lM_StRHIeB5mKpfsUUlfOrAKx8nQm-EgPdMqXZ1ZmrMgsBmJmDnAs103f2tz5OU/s320/IMG_0240.JPG" alt="" id="BLOGGER_PHOTO_ID_5446052714819370130" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">You need to really like mushrooms a lot to enjoy this heavy dish of Mushroom Ravioli. Mushrooms in the middle and mushrooms on top. I love mushrooms, but I'm not sure I'd want a whole plate of it. Dear Ben had no trouble finishing off his plate though. I think the tomatoes on top were completely necessary to lighten the flavor a bit.</span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><br /></span></span></div><div style="font-weight: bold; text-align: center;font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">Cheese Ravioli with Pink Aurora Sauce</span></span></div><div style="font-family:trebuchet ms;"><div style="text-align: center;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpybFTbz3vGGtvz2qzv8-rLq-B2vmfdi0TsJ1H9a1ycT1VCMXyh0rZFYgXPMB7h5P0qWHMNTxWl_uquycC3IWRzMIGP4pjCDlTDdkChfi0gpYJ5jJ9kZpMfglBUyT2i0C3SzgJOVvq1b0/s1600-h/IMG_0239.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpybFTbz3vGGtvz2qzv8-rLq-B2vmfdi0TsJ1H9a1ycT1VCMXyh0rZFYgXPMB7h5P0qWHMNTxWl_uquycC3IWRzMIGP4pjCDlTDdkChfi0gpYJ5jJ9kZpMfglBUyT2i0C3SzgJOVvq1b0/s320/IMG_0239.JPG" alt="" id="BLOGGER_PHOTO_ID_5446052699578673698" border="0" /></a><br /></span></div><span style="font-size:100%;"><br /><br /></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">You could also order the the cheese ravioli dish with marinara sauce, but I chose the Pink Aurora Sauce since our waitress said it was "more tasty." It was the sauce that really made my meal too; it's a combination of marinara and Alfredo. Each of the five raviolis were fully stuffed with a combination of ri</span></span><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">cotta, mozzarella, fontina, Romano & Parmigiano </span></span><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">cheese. It actually left such a great taste in my mouth that dessert wasn't necessary. </span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><br /></span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">It was an ordinary night of simple flavors that brought me much satisfaction. While I'm not jumping out of my seat to tell you it's the best Italian food you've ever had, I will say that I bet you will be pleasantly surprised at how good the food really is. Go ahead and give them a chance.<br /></span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><br /></span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><br /></span></span></div><div style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">Luigi's</span></span></div><div style="font-family: trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">221 Main St #B</span></span></div><div style="font-family: trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">Huntington Beach, CA 92648</span></span></div><div style="font-family: trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">714-536-2234</span></span></div><div style="font-family: trebuchet ms;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span">http://www.luigishb.com/</span></span></div><br /><br /><a href="http://www.urbanspoon.com/r/20/245058/restaurant/OC/Luigis-Huntington-Beach"><img alt="Luigi's on Urbanspoon" src="http://www.urbanspoon.com/b/logo/245058/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com0tag:blogger.com,1999:blog-1963388509485001367.post-22815040801229588982010-01-30T19:18:00.001-08:002010-03-07T19:16:06.632-08:00Valhalla Table - Costa Mesa<span style="font-family:trebuchet ms;">Where can you go to find housemade sausages in a variety of flavors, Belgian fries, and lots of sauces at your fingertips? Why, Valhalla Table, located at the CAMP in Costa Mesa, that's where! And you can feel good about these sausages, they are made with all natural ingredients by Chef Ehrline and her sister, using Jidori chicken, Niman Ranch pork, and Niman Ranch beef. It's all hormone and steriod-free. German street food taken to the next level, this is my kind of place! </span><br /><br /><br /><div style="text-align: center; font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWnmC43OMm0D94MAnYa85g10K5Tb7TkyWZ8IgiCwA9-pszxD6-aWPbbM0nfW5f-Srdu5xIruGJ7oZ_vP2JpiNV8oX0OrLwqdOn9D2m-9bZMMt5NnBRS8gaCJq3G7rYhGPCCnS_cGA-IU/s1600-h/IMG_0376.JPG"><img style="cursor: pointer; width: 304px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWnmC43OMm0D94MAnYa85g10K5Tb7TkyWZ8IgiCwA9-pszxD6-aWPbbM0nfW5f-Srdu5xIruGJ7oZ_vP2JpiNV8oX0OrLwqdOn9D2m-9bZMMt5NnBRS8gaCJq3G7rYhGPCCnS_cGA-IU/s320/IMG_0376.JPG" alt="" id="BLOGGER_PHOTO_ID_5446059576901963698" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi62Tgn37IJsn1xK8ugtTBt8-IzJNdWoNA8tp_lcAZOJd8-KXzUJcrlgVFa6-3J0KQRfNF3faAhZSRGqa6jXIC_n2Y7fOwA6WMzpju57AUVyb20IGn6xY5l_L_xH1A6DiGGYbawC-CZk/s1600-h/IMG_0375.JPG"> <img style="cursor: pointer; width: 307px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi62Tgn37IJsn1xK8ugtTBt8-IzJNdWoNA8tp_lcAZOJd8-KXzUJcrlgVFa6-3J0KQRfNF3faAhZSRGqa6jXIC_n2Y7fOwA6WMzpju57AUVyb20IGn6xY5l_L_xH1A6DiGGYbawC-CZk/s320/IMG_0375.JPG" alt="" id="BLOGGER_PHOTO_ID_5446059565980809730" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">Dear Ben and I were on our way to South Coast Plaza when we passed Valhalla Table. I was feeling like it might be snack time, so we pulled in. Not only are their food choices enticing, but you might be compelled to visit for a couple of great beers or a game on the TV. It's not a sports bar by any means, but Valhalla Table has got something for everyone - whether you come to eat or to drink and whether you're a carnivore or an herbivore. </span><br /><br /><span style="font-family:trebuchet ms;">Since it's frowned upon to drink with a baby in the belly, I tried one of their other bottled beverages, Thomas Kemper's Ginger Ale. It had a great ginger flair, not like a regular ole Canada Dry. A nice treat for your designated driver, perhaps?</span><br /><br /><div style="text-align: center; font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuBujBn1yBGp7XhAFouWh1By9MRgpqlevCuQSZubN_UGaG3z0hJyFxsQ8uRui8tnMeYV6nsDEChz_4Q56kkMkJxuWesjuDmnOnIIAkhjc8AC2tGSc_e-qtGZtmB-Oga_EpTuJ-EuzmQQ/s1600-h/IMG_0364.jpg"><img style="cursor: pointer; width: 247px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuBujBn1yBGp7XhAFouWh1By9MRgpqlevCuQSZubN_UGaG3z0hJyFxsQ8uRui8tnMeYV6nsDEChz_4Q56kkMkJxuWesjuDmnOnIIAkhjc8AC2tGSc_e-qtGZtmB-Oga_EpTuJ-EuzmQQ/s320/IMG_0364.jpg" alt="" id="BLOGGER_PHOTO_ID_5446058436338064562" border="0" /></a><br /><br /></div><br /><div style="text-align: center; font-family:trebuchet ms;"><span style="font-weight: bold;">Or try their freshly squeezed lemonade. You can watch them make it! </span><br /><span style="font-weight: bold;">It comes straight from the lemon. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-gwlsxYOea4h9QqJ9PD8p_HvaOjlUMugyEnCj8bVjSlCLV_15CxdcY4os90mZ4_HII2zdvfwU9EqgNP_u640SjXeD0eIlJHZsuX6KQ7LYN3vhPDQ_CPnEaEMm5xrx5PxQw8HfvKXyPc/s1600-h/IMG_0372.JPG"><img style="cursor: pointer; width: 297px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-gwlsxYOea4h9QqJ9PD8p_HvaOjlUMugyEnCj8bVjSlCLV_15CxdcY4os90mZ4_HII2zdvfwU9EqgNP_u640SjXeD0eIlJHZsuX6KQ7LYN3vhPDQ_CPnEaEMm5xrx5PxQw8HfvKXyPc/s320/IMG_0372.JPG" alt="" id="BLOGGER_PHOTO_ID_5446059528165254738" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqpthgoyQ5AD6y7fTZ8C-RXAeUH5YpaY-bRlfRJtTPzxIY_zmVL6uu9CSMlu1ZE4F9VyAV4fddepg_H3s0E53h5hHOrSponmL_fOGHqtHsMu901YzTPFT3QZhmjIsQZlNXIt9aeTF2Nw/s1600-h/IMG_0374.JPG"> <img style="cursor: pointer; width: 280px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqpthgoyQ5AD6y7fTZ8C-RXAeUH5YpaY-bRlfRJtTPzxIY_zmVL6uu9CSMlu1ZE4F9VyAV4fddepg_H3s0E53h5hHOrSponmL_fOGHqtHsMu901YzTPFT3QZhmjIsQZlNXIt9aeTF2Nw/s320/IMG_0374.JPG" alt="" id="BLOGGER_PHOTO_ID_5446059551018114338" border="0" /></a><br /></div><br /><br /><span style="font-family:trebuchet ms;">Look... It's smiling at me! This is the Loukanika lamb sausage off their "Gourmet Sausage" menu ($7, price includes tax). I really wanted to try their duck sausage with bacon and jalapeno, but sadly they were sold out, so this is what they recommended to me. It was an OK choice, but I'll be trying something different next time. It was a tad dry, but my course-grained mustard from the condiment counter helped. You are allowed to choose one topping for your sausage, and I picked the sauerkraut (add an extra topping for a buck). </span><br /><br /><div style="text-align: center; font-family:trebuchet ms;"><span style="font-weight: bold;">Loukanika Lamb Sausage</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgU0wX2GjabsOUFRI8gJDEVY2vABio9XFPkNs9tgKvxF6lXUCLr8A85FpOMJhOZsn1MAS6Ux1Z55L3YvqlEfvmsCA5KnB5pHQ4E-Xo1_bm2D0QueDViA8IYA8qLNFwYMtTQ2fi3iOdWFA/s1600-h/IMG_0368.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgU0wX2GjabsOUFRI8gJDEVY2vABio9XFPkNs9tgKvxF6lXUCLr8A85FpOMJhOZsn1MAS6Ux1Z55L3YvqlEfvmsCA5KnB5pHQ4E-Xo1_bm2D0QueDViA8IYA8qLNFwYMtTQ2fi3iOdWFA/s320/IMG_0368.JPG" alt="" id="BLOGGER_PHOTO_ID_5446058454712451906" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">Being the traditionalist that he is, or perhaps it's his St. Louis ties, Dear Ben ordered the Bratwurst with grilled onions off the "Classic Sausage" menu ($6). It was truly great, and this is coming from a girl who's had her fair share of bratwursts from across the country and throughout her favorite European city, München. I liked the juicy brat better than the lamb for sure, and I didn't even really need the added onions. </span><br /><br /><div face="trebuchet ms" style="text-align: center; "><span style="font-weight: bold;">Bratwurst</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgpl_GEFyDkVXffxTqzgy4Y2BhLtZK3X8rchdIlj2c8g3vfwerX3_EQXtnj8ZaEXkFwHYWw7PwG6SiCo8tG4x7J2voy2r6RnhkKkziICpqpdVYQdhthJbKAwrWUDqQu1SMejsp5x65gY/s1600-h/IMG_0369.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgpl_GEFyDkVXffxTqzgy4Y2BhLtZK3X8rchdIlj2c8g3vfwerX3_EQXtnj8ZaEXkFwHYWw7PwG6SiCo8tG4x7J2voy2r6RnhkKkziICpqpdVYQdhthJbKAwrWUDqQu1SMejsp5x65gY/s320/IMG_0369.JPG" alt="" id="BLOGGER_PHOTO_ID_5446058474261978930" border="0" /></a><br /></div><br /><br /><div face="trebuchet ms" style="text-align: center; "><span style="font-weight: bold;">Condiment Counter</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWIdYW0bGVjiuqHecPu_GyKVI9VARcizbhNg7Wil3Dl7V-d5Xqo_S-xOaF4AI3158vuYQCModlyLYua_zjyR6TrtGBbmK7I8tYfBCWjSt6ky0ynQqyGs6rEOAwfwRHA8ZSLuKrFSepEE/s1600-h/IMG_0373.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWIdYW0bGVjiuqHecPu_GyKVI9VARcizbhNg7Wil3Dl7V-d5Xqo_S-xOaF4AI3158vuYQCModlyLYua_zjyR6TrtGBbmK7I8tYfBCWjSt6ky0ynQqyGs6rEOAwfwRHA8ZSLuKrFSepEE/s320/IMG_0373.JPG" alt="" id="BLOGGER_PHOTO_ID_5446059537840932050" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">I didn't feel like the trip would be complete without some of their Belgian fries ($3.50), even though this trip was really only supposed to be a </span><span style="font-style: italic; font-family:trebuchet ms;">snack</span><span style="font-family:trebuchet ms;">. The potatoes are cut in-house, and guess what they taste like? Potatoes. Yep, nothing artificial about them. They aren't crispy, but I don't think they're supposed to be. The fries come lightly salted and with one dipping sauce. Here are your choices: Olive Oil mayo, Aioli, Mango curry mayo, Pesto mayo, Spicy Sambal ketchup, Satay sauce, Wasabi mayo, Buttermilk ranch, Smokey bbq sauce. Which one do you pick? We picked the regular aioli, but if you can't decide get all of them for a dollar each. I'll be more adventurous next time, and you can betcha there will be a next time.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Belgian Style Potato Fries </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOagZpL9E8ZRBfIjQmgOS5Gl1fshiYKArWs5vGXl2RzHWgP0ftg_WGnM0hIi88-qKBdO8cqtUSNjYoZXY1fb8swc9R7Mn6i_22udU4m-CsfsRkA3iSEIGMzXcMQbWYAyHdbJHZZ2Q3GqE/s1600-h/IMG_0365.JPG"><img style="cursor: pointer; width: 320px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOagZpL9E8ZRBfIjQmgOS5Gl1fshiYKArWs5vGXl2RzHWgP0ftg_WGnM0hIi88-qKBdO8cqtUSNjYoZXY1fb8swc9R7Mn6i_22udU4m-CsfsRkA3iSEIGMzXcMQbWYAyHdbJHZZ2Q3GqE/s320/IMG_0365.JPG" alt="" id="BLOGGER_PHOTO_ID_5446058445604166610" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">Again, this <span style="font-style: italic;">snack</span> just cried out for a dessert. I got the Mud Cup ($5). Dear Ben doesn't eat Tiramisu (I thought I might share?), and I don't do bread pudding very well, so the Mud Cup seemed like the best choice. It was chocolate pudding/mousse with brownie bits and cold whipped cream. The owners of this place also own a bakery, and they bring over sweet treats daily. It was actually very tasty, and I think it can be pretty easily recreated at home. Dear Ben - are you reading this? Maybe you can make this for me?</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold;">Mud Cup</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DMABk5RhrB0BqK8rmDJZud0BMp_nRuZAe2iyJhhQVe-uNt27vtV2_Jwo-kAkyWg1V_Wzk04fcjz54NbLrMB96qHvE2fP2GJwlwdEhXKc0tUietlDtVuqSwwanNiMFSC6ebnru_DpsUg/s1600-h/IMG_0371.JPG"><img style="cursor: pointer; width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DMABk5RhrB0BqK8rmDJZud0BMp_nRuZAe2iyJhhQVe-uNt27vtV2_Jwo-kAkyWg1V_Wzk04fcjz54NbLrMB96qHvE2fP2GJwlwdEhXKc0tUietlDtVuqSwwanNiMFSC6ebnru_DpsUg/s320/IMG_0371.JPG" alt="" id="BLOGGER_PHOTO_ID_5446058480264952882" border="0" /></a><br /></div><br /><span style="font-family:trebuchet ms;">Valhalla Table was a great place to catch a quick bite to eat. I love sausages, and if I could characterize my entire pregnancy with one word it would be, "Fries." Clearly, this place hit the spot for me, and I am very anxious to get back to try all of their sausage flavors. I'll get back with you when that happens. </span><br /><br /><br /><span style="font-family:trebuchet ms;">Valhalla Table</span><br /><span style="font-family:trebuchet ms;">2981 Bristol St</span><br /><span style="font-family:trebuchet ms;">Costa Mesa, CA 92626</span><br /><span style="font-family:trebuchet ms;">(714) 549-2960</span><br /><span style="font-family:trebuchet ms;">valhallatable.com</span><br /><br /><a href="http://www.urbanspoon.com/r/20/1504864/restaurant/OC/Valhalla-Table-Costa-Mesa"><img alt="Valhalla Table on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1504864/minilogo.gif" style="border:none;width:104px;height:15px" /></a>~ Notes from the Napkin ~http://www.blogger.com/profile/05792689725911005404noreply@blogger.com1