Tossed Salads and Scrambled Eggs

Posts Tagged ‘frites

When I’m in a lift I have a tendency to exit at the next floor the door opens. Each level of my work building in Sydney was painted a different colour so it was discombobulating when I’m in the foyer of the wrong one.

Here in Seattle I’ve inserted a key into the wrong apartment and panicked when it wouldn’t turn. I looked at the number and realised I was three floors above home. I gasped, stumbled and ran down the stairs. And I counted the number of floors.

When Marisa was driving us to dinner at Gainsburg we took the scenic route. We were happily chatting until we crossed the Fremont Bridge and not the Aurora Bridge. We were going in the direction of Greenwood, and thankfully American blocks are perpendicular and numbered so our absentmindedness was easily rectified.

The exterior is ominously clad in black, a ‘dining room and cocktails’ sign beckoned.

It was dark inside. Amber lights diffused a sepia tone and the furniture was in moody shades of red and brown.

We perched on stools at the counter and quizzed the affable chef on the menu.

An ornate plate of charcuterie consisted of coppa, porcini ham, smoked duck breast, olives, cornichons, bread and mustard.

A pot of macaronis et fromage was served with a side salad. Molten Gruyère and Brie were stirred into penne seasoned with roasted garlic and thyme.

A narrow baguette was stuffed with slices of duck breast and brie, caramelised apple and fennel, arugula and Dijon mustard, and served with frites.

The cheesecake du jour was salted caramel. A fluffy cheesecake with a thin biscuit base, the saltiness was balanced by the drizzle of glossy caramel on top.

Layers of spongy chocolate cake and satiny fudge were an opulent dessert.

Appetites satiated and enriched by conversations, we returned across the Aurora Bridge and I alighted the lift on my floor!


In the Fremont Avenue North hub near Uneeda Burger and across from Paseo, and two doors up from the soon to be opened Book Larder, is Dot’s Delicatessen. On a temperamental autumn day, I met Myra and Shirley for lunch.

Two bay windows display butcher accoutrement and frame the entrance. Dot’s Delicatessen is etched in gold and an amber banner of keywords skirt the bottom of the glass panes.

A basic chalkboard on the sidewalk lists lunch and dinner items in cursive script.

The interior is clean and well lit. On the left is the counter and open plan kitchen. On the right is a narrow bench with stools and at the back are a handful of tables.

A refrigerated cabinet has platters of house made sausages and charcuterie.

Dot’s also stocks a variety of local meats.

Shelves are neatly lined with produce.

The menu is divided into sausages, sandwiches, charcuterie and sides. There’s also a happy hour section and daily specials.

A sausage drawing parodying the cow cuts is next to the register.

We pushed two tables together and settled in. The small dining room has a view into the open plan kitchen cladded in stainless steel.

We shared the large frites. Served in a take-away container, the thick batons of hand cut potatoes were crunchy.

I split the BLT and Rueben sandwiches with Shirley. House smoked bacon, lettuce and tomatoes were wedged in lightly toasted sourdough spread with aioli. Slices of juicy and sweet heirloom tomatoes were refreshing and the salty shards of bacon were delightfully crispy.

Generous layers of pastrami and mild sauerkraut were sandwiched together by molten Gruyère on rye. The Rueben sandwich was delicious with a distinctive house dressing.

We lingered for a while before relinquishing our table. Dot’s was doing brisk business during the lunch service!

A short walk to Uneeda Burger and we happily sipped on extra thick chocolate shakes for desserts. A lovely afternoon concluded with a brief visit to the Book Larder, scheduled to open on 12 October. I smiled when I spotted a shelf tagged ‘Aussie’.

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