Posts Tagged ‘lime’
I love the rhythm of weekend meals. They can be spontaneous or researched and made with intention. We were vacillating about brunch when we serendipitously stopped outside Henry and Oscar’s. Owned by the Big Picture, Henry and Oscar’s is located next to Boulangerie Nantaise in Belltown.
The bar is at the front and the separate dining room is at the back.
A cosy lounge connected the bar to the dining room.
Their signature cocktails were enticing. Mr S selected the Bogart, muddled sage, lime, Tanqueray, Cointreau and lemon were shaken into a sea foam beverage poured into a martini glass.
My mojito was garnished with a vibrant sprig of mint and was appetisingly tangy.
Complimentary scones were warm flat discs served with generous scoops of marmalade and berry conserve.
The chicken Parmesan sandwich was messy to eat but satiating. Chicken breast, molten cheese and rich tomato sauce melded together in a crusty baguette. A little limp, the rusty fries were hand cut and starchy.
The last time I had a hot dog was at a New York baseball local derby a couple of years ago. A quintessential American sports experience, the hot dog was gobbled with a beer.
In a narrow poppy seed bun was a Vienna beef frank, neon relish, tomato slices, dill pickle, sport peppers, a squiggle of mustard and a sprinkle of celery salt. The Chicago style Oscar dog was a meaty and piquant combination of ingredients.
Henry and Oscar’s is open until late for supper and cocktails!
New York is a walking city. When I was in the Big Apple during Hurricane Irene, stores, museums and the Subway were closed. Ms H and I traipsed from Times Square to 86th on the Upper East Side in a futile search for an open cinema. We whiled away the afternoon criss-crossing the subdued neighbourhoods, pausing for a glass of vino in an Irish pub.
Located in a historic building, a painted wooden plaque reflected the botanical display in the entryway that greeted patrons.
The tavern has street frontage and the separate dining room is at the back. Only the tavern is open for lunch on weekends. An earthy arrangement of yellow buds, blooms and branches in terracotta pots was adjacent to our table.
Square canvases of modern murals fenced the ceiling.
On a wire stand at the end of the bar was a wild bouquet of corn coloured stems.
A disc of butter and sea salt preceded a basket of bread.
A jewel toned effervescent beverage, the cranberry crush of cranberries, lime and club soda was tart and refreshing.
Served in a shallow bowl, the chunks of smoked pork shoulder and cornbread were atop salsify and in a pool of bacon broth. The meat was luscious, the root vegetable tender and the broth rich, it was a soulful dish.
A crispy skinned chicken portion was paired with yu choy, spring onions and shiitake mushrooms. The yu choy purée had an intense leafy green flavour that accentuated the simplicity of the poultry.
We shared a selection of sorbets for dessert. Quenelles of blackcurrant, roasted pineapple and mango lime sorbets rested on shortbread crumbs. The sorbets were a trifecta of vibrant fruitiness.
Thanks to Adrian for the recommendation!
Seattle has a reputation for authentic Japanese and Vietnamese cuisines. I’ve had Tamarind Tree on my list and I finally dined there last month. In Asian Plaza on the corner of Jackson and Twelve, I had to circle the mall a couple of times to find the restaurant at the back.
Our group of five gathered for a weekday lunch. The modern interior was decorated in warm tones. A majestic pot of fuchsia and white orchids was on the bar.
We were seated by a thoroughfare with a view of the kitchen.
Featuring a classic wise men motif, the ceramic teapot was handmade Bát Tràng porcelain, as were all the serving plates and bowls.
A caddy of fiery condiments was on each table.
Myra recommended sửa đá chanh, a blended beverage of fresh lime, condensed milk and crushed ice. It was a refreshing milky drink laced with citrus notes, tempering the bold flavours of the meal.
We ordered several dishes to share. Spring rolls (gỏi cuốn) and egg rolls (chả giò chay) were appetising. Vegetables, herbs and rice noodles were wrapped in rice paper parcels.
A salad (gỏi đu đủ) of shredded green papaya, steamed prawns, pickled jicama, julienne carrot, roasted peanuts and fresh herbs was a symphony of tastes and textures.
A golden cratered crescent was filled with prawns, sliced pork, slivers of shiitake mushroom and bean sprouts. The rice flour and coconut milk crêpe batter was crispy and stuffed with ingredients, a delectable version of bánh xèo.
A favourite homely rice pot (cơm gà tươi Hải Nam), the rice was cooked in chicken broth and topped with Hainanese steamed chicken. It was fragrant and rich, brightened by splashes of ginger fish sauce (nước mắm).
The final savoury dish was bún chả Hà Nội, Hanoi grilled pork noodles. I wrapped grilled pork portions, rice noodles and herbs in lettuce leaves and ate the rolls by hand.
The waitress suggested two desserts. First was flan, a dense silky custard in a pool of caramel sauce.
The second dessert was bánh chuối nướng Cognac, Cognac red banana cake. We tipped the glass of warm Cognac coconut milk over the spongy cake, a sticky sweet adult treat.
I understand why the dining room was full for the two hours we were there!
I spent twelve hours in Portland last Friday. I had visited Vancouver three times in the past year but had not travelled south to Oregon. Crossing the Columbia River Bridge was a spectacular entrance into the state and city. Of Portlandia and tax-free shopping fame, Portlanders were friendly and I adored their boutiques. A stoic posy of daffodils defied the cool temperatures, sheltered by a flowering camellia tree.
A curious structure of wooden beams, corrugated roofing and bamboo walls, the aesthetics were of Southeast Asian hawker stalls.
Festive lights twinkled and the heater glowed. Water was steeped in pandan leaves which tasted of toasted rice.
The dense menu detailed ingredients and cooking methods for each dish.
Although tempted by a Vietnamese coffee with condensed milk, I was already buzzing from two caffeinated beverages. I selected a glass of cha manao instead, a Thai iced tea with fresh lime juice. It was refreshing and its delicate sweetness tempered the bold flavours.
Three of us shared four main courses and one dessert. The Pok Pok special was a plate of game hen (kai yaang) and papaya salad. Roasted on a rotisserie over charcoal, the portions of chicken were smoky and tender. The spicy sweet and sour, and tamarind dipping sauces were appetizing, so much so that I emptied the remainder onto coconut rice and sticky rice. Julienne green papaya, halved cherry tomatoes, batons of snake beans and crunchy peanuts were mixed with Thai chilli, lime juice, tamarind, fish sauce, garlic and palm sugar.
Next was gulf prawns grilled over charcoal (kung phao). The charred shell peeled easily and the succulent crustacean was swirled in the shallow bowl of lime, garlic, coriander root and chilli sauce.
Ike’s Vietnamese fish sauce wings are a Pok Pok signature. Marinated in fish sauce and palm sugar, deep fried, and tossed in caramelised Phú Quốc fish sauce (nước mắm) and garlic, the poultry was served with pickles, lettuce and slices of cucumber. The chicken wings were an ominous crimson and each bite numbed our mouths. Our lips tingled and our fingers sticky, they were a fiery highlight.
A classic Thai stir-fried rice noodles, the phat si ew was silky and peppery. A dark soy tan, and flecked with Carlton Farms pork, Chinese broccoli and egg, I would have been happy eating only this as my meal.
We ignored the durian dessert and ordered the coconut ice cream sandwich. Wedged in a brioche bun on a bed of sticky rice were four scoops of coconut jackfruit ice cream sprinkled with peanuts and drizzled with condensed milk. We requested no chocolate syrup and also abandoned the bread. Coconut, sticky rice, peanuts and condensed milk were a pleasing combination.
Pok Pok readied us for an afternoon of shopping!
I walk through South Lake Union several times a week. The neighbourhood is busy during the week, especially on the Westlake thoroughfare from Whole Foods to Harrison. I noticed the construction site on the corner of Harrison and Terry many months ago and didn’t know it was Cactus until recently. I love the pink window frames!
Next to the trio of Tom Douglas restaurants in the Terry Avenue Building and opposite Portage Bay Café, it is an emerging dining hub. The eateries already do brisk business on weekdays but foot traffic is minimal on weekends.
Cactus is located in an elongated room with a high ceiling. A bar is at the entrance and the dining room splits to the right and left. A private function room is on the mezzanine level. Floor-to-ceiling glass filters in natural light and patterned cylindrical lampshades are elegant and muted in contrast to the colourful furnishings. Chairs were painted and upholstered in azure, lime, saffron and copper.
We were seated at a booth on a quiet Sunday lunch service. Hand painted motifs featured on each wooden table. The modern and vibrant space is welcoming and cheerful.
Mango agua fresca, a fizzy beverage of agave nectar, fresm lime, mango, mint and sparkling water was refreshing.
The other Cactus restaurants are in Alki Beach, Kirkland and Madison Park and each has a unique logo which is printed on the serviettes.
We nibbled on salsa, guacamole and corn chips while we perused the menu. The salsa casera, homemade salsa, was appetisingly piquant.
A basket of warm corn chips was plentiful for the bowl of guacamole. Avocado, cilantro, lime, onion, serrano chillis and pico de gallo mashed together as a chunky dip.
Mr S selected the fajitas with grilled skirt steak. A plate of condiments and warm flour tortillas accompanied the sizzling skillet of Spanish rice, cumin black beans and caramelised onions. There is a rustic charm in wrapping ingredients and eating it by hand.
There are two tacos per serving and the kitchen kindly accommodated my request to mix and match. Spanish rice and cumin black beans were requisite for a Mexican meal.
On a house made white corn tortilla, the pescado had a fillet of battered fish, coriander and pasilla coleslaw, pico de gallo and buttermilk crema. A little soggy, the flaky white fish absorbed the tangy flavours that were tempered by the squirt of buttermilk crema.
The second taco was carnitas Yucatecas, Carlton Farms pork in achiote marinade and roasted in banana leaves, caramelised pineapple, Cotija cheese and red onion escabeche. It is a delectable combination of tender meat, sweet pineapple and pickled onions.
Flan is a one of my favourite desserts and this three milk Cuban flan is one of the best I’ve tasted. The sepia toned custard was poised in a puddle of sticky sauce. It was firm, smooth and creamy, topped with a vanilla speckled layer of caramel.
Cactus is a welcomed addition to South Lake Union!