Food & Drink

Top 5 Things I Ate This Week

A week of eating summed up in 5 snapshots

By Seattle Mag October 3, 2014

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It was another week of marathon eating, most of it good. Here are some of the highlights of my last 7 days of feeding:  

Snickers parfait at Trove 
The “old school” Snickers soft-serve ($6) is served in a mason jar—which can be all yours for $1—and topped with nougat, peanuts and chocolate sauce. (The “new school” Snickers, if you’re curious, is a mashup of black sesame cake, miso caramel and candied peanuts).Chef-owner Rachel Yang is still working on the consistency. The custard is not as thick as she (nor I) would like it. But still, damn good. 

The Trinity at Jack’s BBQ
What’s the trinity, you ask? Besides enough food to keep you satiated all day, it’s a generous serving of brisket, ribs and sausage when I went for lunch yesterday, it was a cheddar jalapeno link from Uli’s). The sides (you get to pick two): creamed corn and Texas caviar were my choices. There was also a slice of pecan pie in there somewhere. Owner Jack Timmons told me the light as air crust was made by chef Wesley Shaw’s former Poppy co-worker, Matt Bumpas. 

A different kind of trinity at Kedai Makan
There’s something about stuffing your face with a good friend on a Saturday evening Screw date night: this is where it’s at, ladies! Get yourself some “weekend only” spicy pork ribs seasoned with chili and black pepper (these things are spiiii-say!) and soy and served over a very large serving of rice; some more rice stir fried with chili, tofu, sweet soy sauce, sprouts and cucumber and topped with an egg; and some roti canai with dhal curry. Take your order to Montana next door or in our case, Revolver Bar, which was nice enough to let us eat while finishing our drinks. You’ll still be full the next morning.

All the pizza at Gabbiano
What do you order when you arrive before the massive crowd at Mike Easton’s new pizzeria in Pioneer Square? One of each. My favorite: Yukon gold potato and bacalao (salt cod).

Wild mushroom scramble at RockCreek
My tactic when eating brunch: order something on the lighter side and then supplement with mimosas. $12 for the scramble with roasted tomato, arugula, pine nuts and pecorino. $25 for a bottle of champagne and carafe of OJ).

Wild Card: Fried rice at 99 Park
This was a dish chef Quinton Stewart was messing around with when I came in for dinner last night. It’s not on the menu yet, but if my persistence had any effect, you might be able to order it soon. This is a bowl of sushi rice sautéed with housemade pastrami and sauerkraut, ginger, shallot and scallion folded in with some dashi and white soy sauce and a pinch of lime juice and topped with a dashi-poached egg. In my opinion, this dish, possibly more than any other on the menu, showcases Stewart’s talent in the kitchen.

 

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