Category archives: food

  • porchetta at Salumi, oh my.

  • Salumi is Iron Chef Mario Batali's parents' highly regarded deli and sandwich shop, tucked unassumingly into Pioneer Square.  Never fear, if you are worried about finding it, there is a clue; namely, the line that forms and twists around the block, even before they've opened their doors at 11 am each day.  I heard about this, but was still shocked at just how many people were there extra early, eagerly awaiting sandwiches and pasta specials.  I've wanted to try salumi ever since I learned that my boyfriend's chef sister used to work here, crafting the salami and other cured meats that they are so famous for.  Once I realized my window of opportunity was closing, I jumped for it. See, the thing about Salumi is that it's only opened from 11 am to 4 pm, Monday through Friday.  So if you hold down a 9-5 and don't work in Pioneer Square, you may never have the good fortune to try this delectable food.  Since I'm about to start a new job and knew I would likely not get a chance to go agai[...]
  • Loteria Grill, Los Angeles

  • Tucked into the center of The Los Angeles Farmer's Market* is an LA institution that I had never tried until my most recent visit to Southern California.  While we were there picking up my favorite hard to find tea at the local tea vendor, my good friend Tina and I sidled up to the bright and festive bar at Loteria Grill and ordered a few tacos, tortillas & salsa, and aguas frescas, fruit drinks as bright and fun as the place itself.   We tried the Chicharron en Salsa Verde (Pork Rinds in a Spicy Tomatillo Sauce Served With Finely Chopped Onion and Cilantro and Queso Fresco), the Pollo en Pipian Rojo (Chicken in a Spicy Pumpkin-Seed and Peanut Sauce Served with Finely Chopped Onion), and the Papa con Rajas  (Potatoes with Roasted Poblano Peppers Served with Finely Chopped Onion and Cilantro, Queso Fresco, and Salsa Verde). They were all delicious, though the pork rinds were a little too fatty for my taste and the spice level was almost but not quite beyond my threshold. Thank god f[...]
  • Dinette, you have my heart

  • Oh Seattle, you delicious vixen.  You keep this up and you won't be able to get rid of me. This week was a great week with lots of good news to celebrate.  M and I knew we wanted to celebrate with a night out at a restaurant we had yet to try, and my list of options? HUGE.  I've been bookmarking restaurants on yelp for the last two months of living here, taking suggestions from 'best of' lists, yelp reviews, chowhound threads, and individual recommendations.   After a terrible gnocchi experience in Redmond last week at a place reckless enough to serve us boxed, barilla brand gnocchi, I decided we needed a great gnocchi experience, one that would rival the amazing gnocchi at one of our favorite restaurants in Cambridge, Hungry Mother.  And oh did I find it.  I realized Dinette in Capitol Hill had the west coast gnocchi of my dreams when I read an insane person on yelp complain in a review that the gnocchi was too soft and fluffy.  Too soft and fluffy!  Like soft and fluffy gnocchi is[...]
  • A wintery birthday dinner at Cafe Juanita

  • I have been treated to some amazing meals in my life, but last night's meal at Cafe Juanita was without a doubt one of  my top five dining experiences. Of my life.  Cafe Juanita has been on my radar since I read about Holly Smith's food in the October 2007 issue of the now defunct and much missed Gourmet Magazine.  That article featured delicious, hearty dishes for an October meal, featuring the same deeply flavored vegetables and meats that were crafted for us last night.  Since then I've watched her battle (and crush) Cat Cora on Iron Chef America, be nominated for James Beard awards, and compete (and get kicked off far too soon) from The Next Iron Chef. But that was Fate's way of telling her to hold tight, to stay in Kirkland, because a Very Important Person would be moving there in the next few years who desperately needed to taste her dishes.  I'm so incredibly thankful that she's still here, rather than in New York, cooking on tv.  Because her meal made my year, just ten days [...]
  • My first ever experience with Bibimbop!

  • Thanks to my generous brother, I was lucky enough to fly back to Boston to see family and friends over the holidays. It was a great week, full of delicious food and lots of good times. My favorite new discovery over the week was Korean Bibimbop, a dish I'd heard and read about for years, but had yet to try. Fortunately my good friends Ted and Ravit are hooked on it and that their favorite Korean place was just around the corner from our neighborhood in Somerville.  So we (along with my best friend Kim) walked there just before closing for a late night bibimbop snack. For anyone who hasn't had it, let me tell you all about it. Bibimbop is a signature Korean dish piled high with sautéed vegetables, either steak or tofu, and a sunny side up fried egg. The idea is that you mix that hot runny egg through the veggies, meat and rice and create a nice mixed up dish, adjuting it to your liking and heat tolerance with the fiery red sauce they bring in small dishes to the table. Thankfully I w[...]
  • eat * drink * herb * spice

  • Right before the holidays, I had the good fortune to dine at a restaurant that was perched at the top of my Seattle restaurant bucket list.  To say it blew my mind would be the understatement of the (end of the) year.  The entire experience at Poppy-- from the modern interior, the great branding, the attentive service, and most of all the spectacular food, just rocked my world.  I wasn't sure I'd love the Thali dining experience, worried that receiving all my small plates at once would be too much, or that my food would get cold.  But I was wrong.  It was a perfect platter, my entree surrounded by the most succulent, beautifully prepared seasonal vegetables, nestled in their own little dishes.  It really were the vegetables that got me, so much so that I might go for the vegetarian Thali on my next visit.  You know a genius is in the kitchen when you feel that strongly about the vegetables.  Nothing was overly fussy, he just happened to throw in just the right touches to accent the dis[...]