Posts Tagged ‘burger’
La Bête has the lowest visibility of all the restaurants I’ve dined at in Seattle. Thankfully it was an early impromptu dinner and there was still plenty of natural light with daylight saving. Dark tones and dim chandeliers absorbed the dusk hues. The L shaped dining room had an intimate ambience.
A spectacular wooden counter was lacquered and contrasted with the stainless steel of the open kitchen.
The bread plate was ornate and the silverware beautiful.
We shared an appetiser of coppa and Parmesan. A glistening mound of cured pork shoulder was topped with Parmesan shavings. We happily nibbled on the thin slices of lightly spiced coppa.
Mr S ordered the La Bête deluxe burger with a side of Caesar salad. A thick Painted Hills beef patty was stacked with bacon, sautéed mushrooms, caramelised onion, lettuce and remoulade in a Macrina sesame brioche bun. It was declared the best burger in Seattle!
I selected the beet salad. The root vegetable is at the end of the season, and the chunks of red and gold beets were still tender and sweet. Paired with orange segments, croutons, pistachios, Parmesan and greens, it was drizzled with a piquant vinaigrette. The leftover portion was refrigerated overnight which intensified the flavours for lunch the next day.
It was a pleasantly shadowy evening!
Christmas in Whistler was bookended by a night and a day in Vancouver. In search for pub fare, we strolled to Gastown for burgers and beers at Steamworks. A historic neighbourhood of heritage listed Victorian buildings and cobblestone streets, at the heart of Gastown is the steam powered clock. Puffs of steam veiled the twinkling festive lights on a clear night.
On a previous visit to Vancouver we had sought respite from the persistent rain in the cosy armchairs soothed by afternoon beers. We returned to a near full restaurant with a boisterous crowd for a Canucks game.
The Gastown Brewing Company brews Steamworks beers on site using the local steam to boil its kettles.
On tap were:
* Lions Gate lager – ‘Vancouver’s gateway to flavour’
* Empress India pale ale – ‘a strong pale ale with scrumptious hop character’
* Signature pale ale – ‘eminently quaffable’
* Nirvana nut brown ale – ‘a blissfully malty brown ale’
* Heroica oatmeal stout – ‘oatmeal is not just for breakfast anymore’
* Coal porter – ‘like a song that’s smooth as silk’
* Seasonal specialties
Empty tables next to us were soon occupied. Televisions screening the ice hockey live were diverting attention from dinner conversations.
The graphic style Steamworks logo was printed on each serviette.
A beer stein!
Mr S ordered the Steamworks deluxe burger. A beef patty was topped with a square of aged cheddar, a strip of crispy double smoked bacon, and garnished with lettuce, tomato, onion, pickles and relish mayonnaise.
I selected the mushroom burger. A charred beef patty cushioned molten Swiss cheese and sautéed mushrooms, and were adorned with the same vegetables and condiments.
After nourishing burgers and beers we walked downstairs to peek at the polished brewing equipment.
Next door was the Wine Thief where we purchased a couple of bottles for Whistler.
We strolled back to the hotel happy that the Canucks won.
We celebrated our first anniversary in Seattle with dinner at Spur. We had a cosy evening at the gastropub during the miserable spring of last year and loved the experience. Located next to The Coterie Room, Spur is the original restaurant by Chefs McCracken and Tough.
The ambience was warm and bistro like. A narrow room is split into two, long communal tables on the right and individual tables on the left. Plush armchairs are at the entrance and the open plan kitchen is at the back. Mirror panes line the wall to create the illusion of space and illuminate the high ceiling.
The menu is categorised into seasonal and staples. In a nostalgic moment, we ordered the same dishes as we did nearly twelve months ago.
Pimm’s is a classic English liqueur and we sipped on a refreshing twist, the West Coast Pimm’s. Poured into a tall glass with lemon, cucumber, mint, basil and ginger ale, it was a fizzy beverage with a citrus bouquet.
Dotted with capers, a plump piece of sockeye salmon was atop pillowy mascarpone on a crostini. At four dollars each, they were appetising bites.
Cut in half and served with a mound of shoestring fries, the grass fed beef patty, red onion jam, cheddar and thyme were sandwiched in a buttery brioche bun. It was a juicy burger, the delicate sweetness of the red onion jam accentuated the savoury beef.
Parmesan foam, shaved Parmesan, glossy sous vide duck egg, finely sliced green onions, crunchy pine nuts, meaty oyster mushrooms and silky tagliatelle, my main was a delectable combination of textures and flavours.
We reminisced and reflected, making the time to pause over a delicious meal at the end of a hectic week.
I’ve walked by Li’l Woody’s many times and I’ve seen their posters on light posts. Shirley and I finally went there for a weekday lunch on a wintry day. It was mostly cloudy and welcomed sunshine shimmered through the grey clouds intermittently. The snowstorm forecast provoked a sense of impending doom across Seattle but a meal at Li’l Woody’s will cheer up any hypochondriac!
I had to read this sign twice to appreciate the humour!
Is the cute mascot a baby Sasquatch wearing a pair of stone washed overalls?
The counter greeted patrons at the entrance. An open plan kitchen and several bar tables were downstairs, and additional seating were on the mezzanine level of the loft. Li’l Woody’s branded t-shirts were pegged a string for sale.
Framed by rustic wooden planks, the menu was stencilled a little high on the tangerine wall. I squinted and shuffled backwards to read it.
A burger decal next to the menu whetted our appetite.
A practical mix of wooden slats, tiles and stainless steel decorated the open plan kitchen. As we waited for our number to be called, we watched the chefs deftly assemble burgers.
I selected the eponymous Li’l Woody burger. Served in a traditional diner style basket lined with red chequered parchment, the burger had a quarter pound of Painted Hills beef patty with Tillamook cheddar, diced onions, pickles, ketchup and mayonnaise. It was a scrumptious combination and the sturdy bun absorbed the flavours of the fresh ingredients.
Coated in a golden batter, the onion rings were crunchy and the allium translucent on the inside. There was a variety of sauces to pair with.
Shirley chose the Pendleton which had a third of a pound of Painted Hills beef patty, Tillamook cheddar, onion ring, mayonnaise and house made barbecue sauce. Lettuce, tomato and other extras, including peanut butter (!), were priced at fifty cents or a dollar. The side of hand cut French fries were well cooked.
We perched on the stools and chatted for a while, reluctant to exit into the blustery chill.
After a fun afternoon tenpin bowling at Garage Billiards, we sought reprieve from the darkness that was the end of daylight saving. The sister restaurant of the soon-to-be relocated Restaurant Zoë, Quinn’s gastropub is at the busy corner of Pike and 10th.
I love the architecture of Capitol Hill. Single or double story buildings are converted into spacious gathering places with floor to ceiling windows and mezzanine levels.
The entrance curtain parted to reveal a moodily lit loft. The bar is at the front and there are tables on the ground floor and upstairs.
We were seated by the window upstairs with a view of neon signs and street traffic. The wall was decorated with animal themed artwork, including these drawings of a plump pig and cow.
A majestic sheep grace the cover of the menu.
Water was served in recycled liquor bottles of varying shapes and sizes. Ours was Sazerac rye whiskey.
We chose a cider each. In a salvaged jar was a draught apple cider blended with apricot. In a flute was a pear cider made in the style of Champagne.
Topped with a pink cow shaped pin etched with ‘M rare’, the burger of Painted Hills beef, bacon, cheddar and mayonnaise was served with a bowl of French fries. The thick beef patty was juicy and the sturdy bun held the burger contents together without getting soggy.
Two generous portions of battered fish fillets rested on French fries, and were plated with pots of tomato sauce and tartare sauce. The batter was light and crispy, coating the succulent and flaky fish evenly. It was the best fish and chips I’ve had in Seattle!
The dessert items were priced at three dollars each and were perfect tasting size. I paired the chocolate ho ho with coffee ice cream. Studded with roasted hazelnuts and a round wafer, the ice cream was smooth and creamy but light on caffeine.
The chocolate ho ho was a cream log encased in chocolate ganache. It was pleasantly sweet with the texture of sponge cake.
We look forward to the re-opening of Restaurant Zoë in January 2012!
We had an extra couple of hours on our Zip Car reservation on the weekend and we drove the scenic route home. We leisurely wound our way through Redmond and Woodinville where tree lined streets were leafy in shades of red, orange and yellow. And the deciduous green ones were a palette of all three colours. Mr S directed us to Phinney Ridge for an early dinner at Red Mill Burger.
Red Mill Burger was featured in the Seattle episode of the infamous Travel Channel show Man v. Food. At the corner of a busy intersection, the small car park was full but we found a spot quickly on an adjacent street.
There were picnic tables on the sidewalk under an awning, and a mixture of counter seating and booths inside. There were eleven beef, four chicken and three vegetarian burgers on the menu, and a selection of beverages and sides.
Owned by the Shepherd family, there are now Red Mill Burgers at Phinney Ridge, Interbay and Totem House in Ballard which opened earlier this month.
Pastel yellow walls are decorated with vintage signs and Dutch themed collectibles. A letter board displayed the nostalgic message of ‘go Sonics‘.
A bowling pin and a clog guard the condiments in assorted containers.
Stainless steel table, red chairs, squeeze bottles of mustard and ketchup, serviette dispenser - this view of the dining room reminds me of Grease!
Mr S queued to order while I hovered for a table. He selected the bacon deluxe with cheese. Wrapped in foil, the burger had a flame grilled beef patty, pepper bacon, American cheese, lettuce, tomato, red onion and Mill sauce. Two days later, he is still waxing lyrical about the crispy bacon, ‘the best I’ve had in Seattle’.
I picked the Red Mill deluxe with cheese. Wedged in a soft sesame bun was a juicy beef patty, molten American cheese, slices of tomato and red onion, an abundance of pickles, fresh lettuce and Mill sauce. It was a generous size burger, tasty and cheap. I would rank this a close third after In-N-Out and Shake Shack!
I had a thick and creamy chocolate milkshake and we shared a serving of French fries. These were lightly salted and crunchy.
We exited the time warp, happy to have sated our burger craving.
On our last visit to New York, we had a pizza picnic with friends at Madison Square Park. We sprawled out on the lawn amongst office workers, and nannies and their brood, good pizza and better company under a natural canopy on a humid spring day.
Ms H worked in the area so I asked her about Shake Shack. She said there’s always a queue but you can check the Shack Cam on their website for the length before you go to line up.
After elbowing through crowds at the Empire State Building, I strolled down to Madison Square Park for lunch at Shake Shack. There were about forty people in the queue and it took about forty five minutes from lining up to ordering and picking up my meal.
It was a pleasant day and the queue was in the shade. I perused the menu and exchanged text messages with Ms H for recommendations. I chuckled when I noticed the B-line sign. Why would you only get a drink or dessert?
I was split between the custard of the day and the concrete jungle, a blend of vanilla custard, hot fudge, bananas and peanut butter.
Once I ordered I joined the group pacing back and forth at the pick up window, staring at the staff assembling the dockets, clutching the paging device, willing it to vibrate and beep. There are plenty of tables and chairs for al fresco dining in the glorious post Hurricane Irene weather.
The ShackBurger was positioned upright against the side of the cardboard box, a tray of crinkle cut fries wedged in the middle, next to a melting cup of vanilla almond fudge custard.
Minced Angus beef, American cheese, lettuce, tomato and ShackSauce sandwiched in a bun, the ShackBurger was on par with In-N-Out! It was freshly cooked, juicy but not soggy, tasty but not messy.
I love the uniformity of crinkle cut fries, each baton is equally golden and crunchy. I was on alert for the hovering pigeons, watchful over my fries.
The custard was suffering in the heat. I scooped quickly, each spoonful of vanilla custard was studded with chopped almonds and I finally found the hot fudge swirled on the bottom of the cup!
The last of the Aussie visitors has been in the Four Corners region for a couple of months. Ms W was enjoying a weekend in a city, and we had lunch with her in the heart of Seattle. Pike Place Market was crowded on Seafair weekend but we were seated quickly at Etta’s.
With a long street frontage, Etta’s has two dining rooms separated by the entrance foyer. Both have an abundance of natural light and have booths for cosy conversations.
Dozens of colourful glass lamp shades hang from the ceiling and vibrant paintings decorate the walls. The corner bar was full and the TV tuned to a sports channel.
We were all curious about the Bloody Freeman brunch cocktail and Ms W bravely ordered one. Our eyes widened and there was a collective exclamation when the waiter delivered it.
A roasted pork rib balanced precariously on a toothpick of olive and asparagus. The short glass of house Bloody Mary was thickly rimmed with salt and served with a ‘beer caddy’.
Ms W declared the meaty rib delicious. The Bloody Mary was strong and the beer chaser was a palate cleanser for her meal.
The burger fiend that he is, Mr S chose the Oregon beef burger with smoky Jack cheese, bacon and fries. We’re yet to get accustomed to being asked how we would like our patties cooked. ‘Well done’ is my automatic response for it’s not steak!
Mr S rated this burger ‘good’. The bun was a little large for the patty but the strips of bacon were crispy and the shoestring fries crunchy.
I was mulling over the Hangtown fry, bacon scramble with fried oysters and spicy sour cream. Mr S dislikes cooked oysters and advised against it so I opted for the fish fry. Encased in golden crumbs, the pieces of Alaskan cod were flaky and moist which I dipped repeatedly in the tangy tartare sauce.
We heard a deep rumble as we were leaving and looked out to see the Blue Angels roar across the sky in formation.
Ms W farewelled us with a party invitation and we weaved through the masses to fill our bag with summer fruits.