Every April and October, Seattle area diners look forward to Seattle Restaurant Week. The program actually extends over a two-week period (except Fridays and Saturdays) and features many restaurants that have agreed to offer a 3-course dinner for $30 per person (and, in a few cases, two-course lunch for $15). These prices can be great values when one considers that big-name restaurants participate and offer many of their popular menu items.
So far, my wife and I have gone twice in the last week, for dinner at one of our favorite restaurants, Monsoon East, where we enjoyed some of our favorite dishes. For lunch on Thursday, we went to Tom Douglas’ Etta’s Seafood.
In the Tom Douglas empire, Etta’s is one of his earliest ventures, doing business since 1995. Because of its focus on serving freshly caught seafood, quality and no doubt proximity to Pike Place Market, it remains a very popular restaurant among locals and tourists alike. The two-for-15 Restaurant Week deal gets you a choice of appetizer and main course (dinner adds dessert). In our case, we shared steamed mussels and clam chowder as starters and pan-fried salmon and fish & chips for our entrées.
Not only were local mussels steamed perfectly but they were served in a superb broth, rich and slightly tart with beans that surprised with a crispy exterior (☆☆☆½).
Penn Cove Mussels, Green Garlic Confit, White Beans, Spring Herbs
Chopped fresh clams, a few pieces gritty, and diced potatoes floated in a refined white chowder. It was also creamy, thankfully free of excessive thickness that characterize many cornstarch-y versions. A subtle flavor of bacon was imparted by bacon salt. (☆☆☆½)
Creamy Clam Chowder, Bacon Salt, Parsley Oil
I wish that more restaurants would use panko for their fried fish batter like Etta’s. Personally, I find flour batter less appealing, the more thickly-applied examples having a tendency of soak up more oil. Etta’s was nicely crispy and while the cod was very fresh, it could have benefited from more seasoning (☆☆☆). The accompanying fries and cole slaw were quite good.
True Cod Fish And Chips, Malt Vinegar Slaw, Dill Pickle Tartar Sauce
Douglas makes a proprietary spice rub called Rub with Love, which is used primarily for salmon, and is available commercially. Etta’s preparation with wild-caught salmon (pictured at the top), which quickly became a signature dish long ago, is remarkable for its perfect balance of being smoky, sweet and herbal (☆☆☆☆).
We finished our meal with Triple Coconut Cream Pie.
Triple Coconut Cream Pie
2020 Western Ave
Seattle, WA 98121