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How To Cook A Wolf

One of my favorite things about flying, and I know this sounds totally dorky, is reading the in-flight magazine. And since I fly US Airways 90% of the time, I’ve gotten to know it well. I look forward to the two different crosswords and the two sudokus. I also look forward to the one food column in there written by John Edge. So I’m reading it, and the January column coincidentally happens to be about How To Cook A Wolf, a restaurant in Seattle. He raved about it, so you know what? I went!

The place is fairly teeny tiny, it can’t possibly sit more than 25-35 people. They don’t take reservations either. Their menu is small. The place was packed when I went, but there was one little spot for me at the counter. Right by the door, of course. But since I didn’t have any other options, I grabbed it! It’s very moody, dark, yet warm. The counter is made of cork and the facade is natural stone. The ceiling is lined with pine. It’s adorable.

I guess you would consider this place a tapas type restaurant. It’s definitely a small plates and sharing place. And a wine bar. Tons of wine. Everybody seemed to be some type of sommelier who worked there. They were very into their wine. The crowd is also rather… older. And fancy. Everyone was dressed up and sophisticated looking. And then I walked in with my t-shirt and jeans, plus I wasn’t 50-years old. Even though I know I wasn’t actually the youngest person in there (since I’m deceptively young looking), I still looked like I was the youngest person there, by far. Like 30 years far. But they were still very nice to me.Onto the food! Since it was only me, I couldn’t order tons of stuff and share it, so I went with one recommendation from the article, and one that I would have picked anyway. So the first dish was soft-boiled eggs with anchovy mayonnaise. Yes folks, hard boiled eggs. Sounds boring, right? You have no idea how amazing these eggs were! I mean the concept is so simple. Soft boiled eggs so the yolks are still a bit soft, cut them in half, squeeze a bit of anchovy flavored mayo on top of the eggs, and throw some little herbs on them while you’re at it. Doesn’t seem particularly exciting or enticing, but these were some of the best things I’ve ever tasted. Seriously.Ok, so then I ordered the scallops. They were seared and served with garbanzos, golden raisins, and hummus with a vinaigrette . Very simple yet perfectly prepared. It doesn’t seem like I ate that much food, but I was definitely full. I wanted some dessert anyway, and the server recommended the homemade sorbet. No pic, as it was just three scoops of sorbet in a bowl. I was surprised it wasn’t decorated at all with a mint leaf or something, but it was quite delicious. Just light enough that it didn’t make me much more full than I was.

Just a few notes… I was sitting next to a raucous party and they were getting tons of food. Among them, the beet salad. They just kept going on and on about it, so as as note to yourself, try the beet salad. I kinda wished I’d had more capacity in my belly and had room for that. But I can only gorge so much. So if you’re in the mood for an amazing and slightly sophisticated meal, stop here, get your name on the list, and eventually get to eat. You will wait! But it’ll all be worth it.
How To Cook a Wolf on Urbanspoon

Yes, Of Course I Got Frozen Yogurt

While walking around in Ballard, I came upon a frozen yogurt place, Mooberry. It seems like the name is a bit of a copyright infringement on Pinkberry, but whatever, I’m no lawyer. It wasn’t that warm out, but it was warm enough for me. I got plain yogurt, with a dollop or mango and pomegranate, just because I wanted to see what the flavored yogurt was all about. I didn’t get any fruit toppings because their fruit topping options were rather paltry. The flavored yogurt? Eh. I liked the plain much better. They need better cups though. These generic dixie cups just ain’t doing it.

Mooberry
2019 NW Market St
Seattle, WA 98107
(206) 706-4842

Brunch At The 5 Spot In Austin… Uh, No, Seattle

So on my open free day in Seattle, I just decided to roam around. I started at Queen Anne, to have brunch at 5 Spot. I keep coming back to Queen Anne. I can’t help it, I like it! I spotted this place (yes, pun intended), when I was across the street dining at Betty. Then I looked it up and after seeing that it got fairly positive reviews, decided to give it a go. It’s basically a diner, but with much stranger decorations, and for whatever reason, an Austin theme. Since I lived in Austin, it was kind of a throwback for me.

A giant paper mache pink armadillo hangs from the ceiling. It’s creepy, yet slightly adorable.
The place was absolutely packed (I stupidly showed up at around 12:30 on a Saturday), and there was a huge wait. Luckily, I didn’t have to wait too long for a spot at the counter, as I pretty much stalked someone and as soon as his ass left the seat, I went right for it. A bowl of these curious things were on the counter – freezerves. Freezer jam, never heard of it. Then I looked it up and it’s jam that’s stored in the freezer, and it’s better because the fruit isn’t cooked as much. There were different varieties, and I tried the marionberry, and raspberry, and strawberry ones. They were ok tasting, but they all have a crazy near neon technicolor look that just seems unnatural. Tastes fine, but looks a little fake.
Their menu has tons of choices, including your standard brunch fare, tex-mex favorites, and good old texas bbq. I wasn’t really in the mood for a plate full of flesh, so I just went with the 5 spot breakfast of two eggs, your choice of meat, toast, and a giant heap of hash browns. It’s about the most hash browns I’ve ever laid eyes on. I asked for my eggs over hard, and they were great. They must have used a little form as they came out in a perfect circle. Everything else was pretty good, but the hash browns were just too much. Most of it was also soft and mushy, and I really like the crunchy bits the best.
Service was great. The server/bartender was manning the entire counter by himself, and it’s a pretty huge counter. And he was making all of the drinks for the entire place, and was doing a great job.Get here early or get here late, and stuff your face.
5 Spot on Urbanspoon

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