While my daughter has gone out-of-town to celebrate her grandfather’s birthday, I volunteered to do the dog-sitting at her (and the dog’s) home. Though I like to cook, I don’t always do it for myself, less so when I’m away from home. As I’ve written before, my daughter lives in Ballard (a neighborhood of Seattle), a dining mecca where one doesn’t see a single franchise fast-food restaurant in the main commercial district roughly centered on Market St and Ballard Ave. My meals have been restricted to places within walking distance (except once). A lot less hassle.
I decided to consolidate my reviews into this one post because really I’ve ordered just single items from every menu. If I had thought of it earlier, I could have included Wednesday’s lunch at Pestle Rock here, too.
I’ll start off with dinner at Señor Moose on Wednesday night (Oct 30). Inspired by my wife’s order of pescado veracruzana at Black Cat Cantina in Portland recently, I ordered the same at this Ballard favorite, a Mexican restaurant that had apparently been serving molé even before La Carta de Oaxaca did, only a few blocks away. Señor Moose’s rockfish had previously been frozen, so it was not as moist and flaky as I would’ve liked. Still, it wasn’t bad. The sauce was made with the usual tomatoes, capers and green olives, but also a plethora of minced onions that diminished the sauce. Add to this that the tomatoes themselves were lackluster. I was not overly impressed (☆☆½).
For lunch on Thursday (Oct 31), I stopped at La Isla, supposedly the first Puerto Rican restaurant in Seattle. The lunch menu included one of their specialties, Puerto Rican pernil, a slow-roasted pork shoulder. A standard recipe calls for marinating the shoulder for a long time (La Isla does this over a period of days) in lots of garlic (sometimes a whole head), olive oil, black pepper, oregano (fresh or dried) and vinegar, though the server said the chef also uses a secret ingredient or two. To render it fork-tender, shoulder benefits from a slow roast over several hours, all the better if some fat is left on to baste the meat. La Isla surely must because their’s was unctuous. In the pernil bowl for lunch, it was shredded (like ropa vieja, which La Isla also serves) and piled on top of arroz con gandules (rice with pigeon peas), stained orange from achiote and tomato sauce, overall a fine entrée (☆☆☆½). The tostones (☆☆) that came as a side was starchy and firm from green plantains. I’ve had better in Puerto Rico, but the mojito sauce (☆☆☆½) for the tostones was a killer, a mayonnaise of garlic, onion and citric acid (lemon, lime, orange or a combination), a garlic lover’s dream. I saved half the lunch for dinner later on.
Pernil bowl with tostones and mojito
Instead of a smoothie that I made for myself on Thursday morning, I picked up a couple of pastries from Café Besalu right after it opened on Friday (Nov 1). The magnificent plum danish (which I reviewed before) I saved for later, but for breakfast, I savored onion and Gruyère pastry (☆☆☆½) which was up to their usual high standards. It crackled and let loose shards of puff pastry in my mouth, gluten-y in the center and tasted of savory Gruyère cheese, gently sweetened by the roasted onions.
Onion and gruyère pastry
It was lunch at Kimchi House on Friday. The kalbi plate includes a big scoop of rice, salad and banchan. The salad of romaine lettuce and shredded carrots was dressed with a soy sauce vinaigrette, spiced up with just a little kochujang and dried chile peppers to add a distinctly Korean touch. Kalbi has an inherent problem. While unmistakably beefy in flavor (it is unapologetically fatty), pumped up by the garlicky teriyaki marinade, it can be resiliently chewy, which is one reason it is sliced thinly. Even so, without a knife (and the restaurant does not have any in the utensil tray or at the table), you have to eat them with chopsticks, which is what Koreans do. Some cooks have figured out a way to tenderize kalbi, but Kimchi House hasn’t or doesn’t bother. I had to ask for a knife. It was sure tasty though (☆☆½).
Across the street from the Ballard Locks on NW 54th St is Red Mill Totem House, the third Red Mill Burger restaurant to (re)open locally. This was the only time I got into my car. One of the old-time burger diners in Seattle, it was a destination for lunch on Saturday (Nov 2). Why is it called Red Mill Totem House and not Red Mill Burgers? A popular fish-and-chips restaurant called Totem House used to occupy this building until it closed in 2010 after a 65-year run. Red Mill thoughtfully was mindful of the past, incorporated the name, with a restored totem out front, and kept the fish-and-chips menu.
The Deluxe Cheeseburger is a quarter-pounder with American cheese, tomato, pickles and Mill sauce, sandwiched between a sesame bun, with a slice of red onion if requested (I did). This was a messy sandwich. Without the foiled wrapper folded over one half, the cheese and sauce would act as lubricants to send the fillings shooting out with the first bite. My ideal burger does not include any sort of sweet dressing (Mill Sauce is kind of like Thousand Island) because it literally masks the beef’s flavor. It’s even debatable if I really need lettuce, tomato and pickles, though it depends on their quality. The best burger, which Red Mill gets voted for annually by Seattle Weekly, should not equate to being the most adorned. All this said, the burger was pretty good (☆☆☆), the sesame bun being supportively soft and slightly doughy, though not sturdy. Rather than fries, I had Babe’s Onion Rings (☆☆½), about a half dozen thickly cut rings. The batter, cornmeal-based, was so super-crunchy and loud that I had to remove by hearing aids. Kidding aside, it was more to lessen the aural assault by loud piped-in music that really sends this message to customers: hurry up and eat and get out. I would gladly have sat outside on one of the picnic tables if it weren’t so windy and threatening to rain.
Deluxe cheeseburger with Babe’s onion rings
The lunch repast stayed with me longer than I wanted, so for dinner it was just a bowl of tai nam pho (eye-of-round steak and well-done flank) at Than Brothers (a previous review here), though for the first time ever, the noodles were too soft.
Tai nam pho
With the resetting of the clock back to standard time, my eyes opened on Sunday (Nov 3) morning an hour earlier. Other than Starbucks, the only other place I could find open for breakfast before 8am was Café Besalu. So, back I went for the second time in three days. My daughter raves about their almond croissant. I understand why. Made only on Sundays, the croissant is studded on the outside with sliced almonds. Inside is a generous filling of divine marzipan, intensely flavored and not too sweet. And, of course, there is the legendary croissant itself. This is a pastry worth going some distance for (☆☆☆☆).
I couldn’t resist getting the ham and Swiss cheese pastry (☆☆☆½) again, with the intention of eating it later. Yes, well, the road to personal hell is paved with good intentions. I swiftly polished it off with a double tall order of Besalu’s wonderful Americano (☆☆☆), which is a sight better than its drip coffee.
Almond croissant, ham & Swiss cheese pastry
Ballard hosts one of the very few farmers markets in the Seattle area that are open year-round. Even as the summer produce has all but disappeared, at least the late fall and winter vegetables will still be around, not to mention the bakeries, dairies, meat and seafood stands, and food vendors. Among the latter is Los Chilangos that not only offers food at a number of farmers markets (including Issaquah, the closest one to me) but also operates a food truck in Bellevue. With their catering business, they are easily the most ambitious mobile Mexican food operation in the area. For a food stand, there is a good-sized menu, including three soft tacos that I decided to have for lunch. You can mix and match among four fillings: al pastor, chupa cabras, carnitas and carne asada, the first three of which I tried. Each taco is wrapped in the traditional two soft corn tortillas, with chopped onion and cilantro and choice of mild or spicy salsa with each filling. No, chupa cabras (chupacabras) is the not the flesh of the mythical goat-sucking cryptid of Latin and southern American legend, but rather a combination of chorizo and carne asada. The house-made chorizo (☆☆☆) is good, while the asada was gristly (☆☆½). Ditto for the al pastor (☆☆½), whose origin has an interesting historical origin (involving Lebanon), described on Los Chilangos’ website. The carnitas taco (☆☆☆) was my favorite, succulent shreds of tender pork.
Soft tacos: al pastor, carnitas, chupa cabras (L to R)
My brief stay in Ballard ended with having dinner with my daughter, whom I picked up from Sea-Tac, at Cafe Munir—speaking of Lebanese connections—which I will review in a future post.