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Posts Tagged ‘seattle restaurant week’

The last time Cherry and I did Seattle Restaurant Week (SRW), was two years ago, so you could imagine I was bursting at the seams with eagerness and excitement to participate this year! In a nutshell, restaurants participating in Restaurant Week, offer a 3-course lunch menu for $15 and a 3-course dinner menu for $28. It’s an excellent opportunity to try restaurants you wouldn’t normally visit. With so many restaurants participating and so little time, I narrowed down the enormous list to one, TanakaSan! This newest addition to Tom Douglas’s restaurant empire is led by TD’s long time Executive Chef and Partner, Eric Tanaka. Located on 6th Ave and Lenora, TanakaSan occupies a large portion on the bottom floor of a residential tower. Cherry and I came for lunch and made the mistake in not making reservations. We ended up having a little wait before being seated… c’est la vie!

 

tanakasan_outsideoutside dining area

tanakasan_insideinside dining floor

tanakasan_kitchenopen kitchen across the hall

 

The Appetizers:

 

tanakasan_friedchicken 2 twice fried chicken wings: smoked Korean chili, franks hot sauce (l) & salty caramel, serrano chile (r)

The serving size of the chicken wings was a little smaller for SRW (3 pieces), but they were still able to split them up for me. The first thing I immediately noticed when I took my first bite was how crunchy the skin was! It reminded me like biting into a fresh chicharrón from Mexico! The meat underneath was juicy and perfectly fried. The salty caramel wing was more salty than sweet. It actually tasted like it was tossed in fish sauce. Still quite tasty, but to me, the taste didn’t match what the menu read. I had mixed feelings about the smoked Korean chile wing. On one hand, the Korean chile’s had a great smokey flavor with a subtle spice. On the other hand, the extremely bright and vinegary flavor of the Franks hot sauce completely overpowered everything. The concept was great but I feel a hot sauce that carries more heat and less vinegar flavor may be better.

 

tanakasan_braisedbeefgeneral tso’s spare ribs: blistered chilies, scallion, orange, puffed rice

These spare ribs were awesome! The meat was literally fall of the bone tender and full of flavor. I really liked their version of general tso’s sauce. It had a much deeper, richer, and sophisticated flavor, than what I’ve had at other restaurants. The scallions added a bright note to each bite and the puffed rice provided a pleasant little crunch. This dish was a highlight of the meal.

 

The Entrees:

 

tanakasan_teriyakichickenteriyaki chicken: savoy cabbage, pickled carrots, furikake

This was a well prepared dish. The chicken thigh was tender, juicy and nicely gilled. The teriyaki sauce they used as a glaze (I believe?) had a nice balance of sweet and savory. Cherry would have liked to have seen a little less char on the edges, but I don’t mind it. She chose their potato mac salad which was also very good. They use a sriracha mayo as their base and it worked well.

 

 

tanaksan_coconutbeefcarmelized coconut beef: jasmine rice, coconut sambal, crispy shallot, pea vines

The beef was nicely braised, tender and carried a very subtle coconut undertone. The pea vines added nice color to the dish, but I especially enjoyed their coconut sambal. At first, I didn’t know what the little white pieces were mixed with the sambal – I had to re-read the menu again. Once I read coconut sambal, I had that, “aha!” moment. The rich flavors of the beef combined with the heat of the sambal, creamy flavor of the coconut and the slight bitterness of the pea vines, came together like a well trained orchestra, and was quite palatable.

 

 

The Desserts:

 

tanakasan_coconutpietriple coconut cream pie

Cococonut, on coconut on coconuts! The triple coconut cream pies served at TD restaurants all originate from Dahlia Bakery. I’ve already reviewed the pie, here. Do yourself a favor and try a slice!

 

 

tanakasan_spongecakeyuzu pudding cake: shiso cream, sweet and sour rhubarb, yuzu curd

I felt guilty breaking this plate down and eating it – it just looked so pretty! Each individual element was delicious on its own, but when combined – perfection. The shiso cream had a very mild sweetness to it, the yuzu curd tasted like an egg custard you find a Chinese bakery, but with a much lighter texture. The cake was moist and airy and the sweet and sour rhubarb was awesome in providing a bright touch on an overall very creamy dish.

 

My Conclusion:

You cannot go wrong participating in SRW and you definitely cannot go wrong with any of Tom Douglas’s establishments. He and Tanaka San have created a wonderful new spot showcasing Asian-influenced dishes with fresh ingredients from the Northwest. Word to the wise, if you do decide on participating in SRW, reservations are strongly encouraged!

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Located on the corner of 1st and Bell in the Belltown neighborhood of Seattle, Local 360 is a very nice spot for a fresh and hearty meal. The unique thing about this restaurant is that all of their food is sustainable and the majority of it is sourced locally, within 360-miles of Seattle. The interior is quaintly decorated with the wood tables, seats and walls providing a farmhouse sense for guests.

 

anyone speak french?

 

a little wax

 

menu

 

 

The Food:

 

raw oysters $3/each

Only three words to describe these; fresh, clean, delicious! Raw oysters fit perfectly in my foodie philosophy: simplicity is key. The vinaigrette was slightly overpowering for my taste, but still delicious nonetheless.

 

wood grilled pork chop, potato hash, apple gastrique $18

When this dish was served on our table, an immediate smile grew across my face. 360 serves two full chops  that looked like a club Fred Flintstone would swing in his day. These chops were perfectly cooked with a good char and extremely tender. I especially enjoyed the chopped green apples that they cooked with the potato hash, which provided a countering tartness to the savory potatoes. The gastrique sauce, which is a caramelized sugar deglazed with vinegar, had a very rich and sweet flavor – almost like an apple cider glaze. One major critique I did have with this dish was that the pork was way too salty. I love savory flavors, but the saltiness of the meat overpowered this dish and I found myself trying to scrape every last drop of the gastrique sauce on each piece of pork to cut through it. 

 

butcher’s grindhouse burger with cheese & bacon $15

I find myself in an oxymoronic state describing the flavors of the burger as, clean yet full of flavor. Flavorful burgers tend to be associated with a greasy and/or patties with a higher fat contect. Local 360 proves that notion wrong with their grindhouse burger. The meat tastes extremely clean but at the same time you don’t forget you’re eating a burger… if that makes any sense. The rest of the ingredients all contributed to provide one of the better burgers I’ve ever tasted. The bacon was thick, crispy and carried smoky flavor while the cheese contributed a nice richness. The french fries were well cooked and perfectly seasoned with salt. There’s a certain comfort knowing that everything you’re eating is fresh, local and hormone free. Having tasted such an awesome burger here, it will be extremely tough to ever go back to a fast-food burger chain… It’d be like having the best steak you’ve ever had for lunch, then having a frozen dinner steak for dinner.

My Conclusion:

In my book, Local 360’s stock just made a significant jump. The food is prepared well, locally and sustainably sourced, and the prices are very reasonable. Cherry and I are going to add this restaurants to our list of places to revisit and rightly so, since her job is literally across the street! On a related note,  Seattle Restaurant Week is currently in full effect and Local 360 happens to be one of the participating restaurants. You can find their Restaurant Week Menu here.

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Hey everyone! This week is the start of Seattle Restaurant Week. My first experience with Restaurant Week was back in April where I went to Monsoon Seattle. What is it exactly? Well it’s a two-week event where more than 150 of restaurants in and around Seattle offer 3-course lunches for $15 and 3-course dinners for $28! It’s an amazing deal because the majority of these restaurants are on the higher end of dining and there are many fine dining restaurants as well. This is an excellent and very affordable opportunity to try some restaurants outside of the norm and experience some new things!

It runs from Oct. 14-25 (excluding Friday, Saturday, and Sunday Brunch) and you can find the list of participating restaurants here.

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