Restaurant Dramz
Seattle Parks Department rejects an appeal challenging a change in food, beverage operators.
Posted by: Christopher Werner on Dec 22, 2011 at 11:09AM
Marination’s Roz Edison and Kamala Saxton have their sights set on West Seattle.
It’s been a heady few weeks for the folks involved with the Seacrest Boathouse drama, but now plans are moving forward for Marination ’s Roz Edison and Kamala Saxton to take over operations at the waterfront property.
As West Seattle Herald reported, yesterday the Seattle Parks Department rejected an appeal by Alki Crab and Fish Company challenging a recent decision that named Edison and Saxton the new vendors at the boathouse.
Some background, per West Seattle Blog: For years Alki Crab and Fish Company has operated at the city-owned concession; months ago the parks people put out a bid for potential new tenants owing to Alki Crab’s contract expiring. The department awarded the bid to Edison and Saxton. The decision resulted in vigorous online petitioning and plenty of public outcry from West Seattle residents, and of course a call for review from Alki Crab owner Eric Galanti.
The Marination duo have said they had no intention of endangering an existing business—they thought only new businesses would be competing for the bid. Still, after yesterday’s decision Edison says “we have every intention of continuing the process to make this deal final.”
“We have some remaining due diligence we need to do before anything will be signed—since we have not yet even been inside the kitchen of this facility, and of course until City Council approves this it is not a done deal,” Edison continued via email. “However we hope things go smoothly from here on out, that no facility ‘red flags’ appear, and that we can proceed.”
Stay tuned for updates.
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Let the gluttony resume December 5.
Posted by: Allecia Vermillion on Nov 14, 2011 at 10:00AM
Fried chicken returns.
Photo: Spring Hill Restaurant
Fried chicken is back at Spring Hill …and this time it’s Hawaiian-style. The West Seattle restaurant saddened many a fried chicken fan when it discontinued its weekly dinners earlier this year. Now owner Marjorie Chang Fuller says the decadent Monday night repast will return December 5, albeit with an international twist.
Chef-owner Mark Fuller has bestowed the name “Ma’ono” on fried chicken dinner 2.0. Diners can choose from four different chicken preparations: Korean; Japanese; Chinese, or the beloved original. The family-style sides have also been changed up to include Spam musubi, kimchi, pickled cucumbers, macaroni salad, and steamed white rice.
Dinner for four will set you back $98, and a two-person chicken interlude is $49, plus tax and tip. If crunchy, decadent, juicy fried chicken isn’t your thing, Fuller does a special Monday night a la carte menu that includes kalbi short ribs and curried fried rice with bacon. Much like the original dinners, reservations are required, and I’m guessing these will book up well in advance. Call Spring Hill at 206-935-1075 to reserve.
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Freebie File
Here’s how to win one of the gratis meals.
Posted by: Christopher Werner on Jan 06, 2011 at 10:54AM
My precious: Spring Hill’s fried chicken.
Photo: Courtesy Geoffrey Smith of LookatLao
As we learned on Tuesday, time’s ticking if you want to nab a seat at one of Spring Hill ‘s crazy-popular Monday Suppers, so it’s good news that the restaurant has announced it’s giving away two of the dinners for free.
The Spring Hill website has details on how to enter, but really all you need to do is dine at the restaurant then fill out a comment card with your contact information. Names of the winners will be drawn on February 28.
The lucky son of a guns will have four seats waiting for them at the final fried chicken dinner, July 11.
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If you want to experience the family-style feast, you better book it.
Posted by: Jessica Voelker on Jan 04, 2011 at 03:44PM
A finite number of feasts Spring Hill’s weekly fried chicken dinner ends in July.
Photo: Spring Hill Restaurant
Seattle fried-food lovers sign up months in advance to get a crack at the crispy chickens served up every Monday at Spring Hill in West Seattle.
Offered as part of a family-style dinner ($98 for four people) that also includes mashed potatoes, cornbread, spaetzle, brussel sprouts, and a salad, the chicken has drawn fans far and wide, including the good people at Travel and Leisure.
But in the immortal words of Guns N Roses: “nothing lasts forever, and we both know hearts can change.” And sadly this truth extends to the hearts beating inside the good people that fry the chickens behind the line at Spring Hill. Chef Mark Fuller announced today via Twitter that July 11, 2011 will be the last of its crispy bird gatherings.
Now, I do realize there are a few months between then and now but I also know that spaces will fill up fast. So if you want to experience the full gorgeous gluttony, you better get on it. Call the restaurant for reservations.
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West Seattle
Steak and salmon and seafood, oh my.
Posted by: Kathryn Robinson on Oct 11, 2010 at 09:00AM
See how good Chef Chea’s food looks?
Chef Dalis Chea at Fresh Bistro has a knack for turning any plate into a global adventure—and a genuinely fine one at that.
So we took notice when we heard Chea is offering a lineup of early-week lures at his West Seattle bistro, beginning with Monday Night Steak. Thai-style sirloin, grilled Wagyu ribeye with Granny Smith horseradish, or Wagyu New York with lobster mushrooms and truffled fingerlings—each for under $20.
Tuesday nights a Cedar Salmon Bake from 6pm to 8pm, $16 a person.
And Wednesdays? A good old-fashioned Seafood Boil, starring scallops, clams, prawns, mussels, and crab, at $25 a pop with seasonal sides and desserts. Apple-pear crisp with caramel ice cream, anyone?
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Fried!
The Seattle fried-food legend invites you to celebrate with them.
Posted by: Kathryn Robinson on Sep 13, 2010 at 09:00AM
This Wednesday, September 15, Spud Fish ‘n’ Chips at Alki kicks off a series of promotions celebrating its 75th anniversary.
Founded by brothers Jack and Frank Alger in 1935, the original Spud sold its battered fish and tartar sauce out of a converted garage. During WWII the joint nearly closed for want of cooking grease, until West Seattleites donated their ration tickets to keep the fryers going.
One family has admitted their matriarch loved Spud’s fish so much, they lovingly tucked one of its signature blue and white wrappers into her casket.
Now it’s grown to three independently owned shops in three beachy locations (Alki, Juanita Beach, and Green Lake)—along with two stands at the Puyallup Fair—peddling fried fish and tartar sauce still made with the same recipes.
Come to the Alki store this Wednesday, which the Mayor has proclaimed “Alki Spud Fish and Chips Day,” and get free prizes and $1.75 fish ‘n’ chips (with canned food donation to West Seattle Food Bank).
Then check www.facebook.com/AlkiSpud for news of ongoing deals and promotions.
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Hometown Pride
The West Seattle restaurant is one of 11 mentioned.
Posted by: Christopher Werner on Aug 04, 2010 at 05:52PM
Among America’s best: the fried chicken at Spring Hill. Photo courtesy Geoffrey Smith of LookatLao
Here’s a well-deserved plug for Spring Hill: Travel and Leisure magazine called out the West Seattle restaurant in the article “America’s Best Fried Chicken,” a roundup of the 11 premier preparations across the U.S.
In the mention, T+L gives the gold star to chef/owner Mark Fuller for his tasty, time-sucking recipe:
Fuller brines the chickens for six hours, then dredges the birds in a homemade spice mix based on his grandmother’s go-to flavoring, Johnny’s Seasoning Salt.
Indeed, Fuller’s chicken keeps people coming back like it’s crispy crack. You’re lucky to land a seat at one of the Monday night suppers during which it is served. If you haven’t yet been, by all means get on the horn stat and call 206-935-1075.
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A $12, Mexican-themed pork buffet awaits you next Tuesday.
Posted by: Jessica Voelker on May 17, 2010 at 03:39PM
If you don’t plan to pig out this weekend at Cochon 555, perhaps you prefer instead to pig out at Fresh Bistro. On Tuesday, May 25, Fresh chef Dalis Chea will be roasting a whole pig on the premises. For $12, you can partake of a puercocentric Mexican-themed buffet: the ancho-rubbed pig itself, rice and refried beens, tortillas and sopes. The roast begins at 7pm and lasts until 9.
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Food Trends
New bento box specials at Barking Frog and Fresh Bistro
Posted by: Jessica Voelker on Apr 07, 2010 at 01:23PM
Bento boxes: another thing the Japanese got right. Their origins can be traced back to the 12th century, and you can see why people kept them around. A little bit of this, a little bit of that—everything organized neatly in little compartments. So pretty. Eating from bento boxes is a lot like digging into those thalis at Poppy —fun, frequently delicious, and totally noncommittal.
So this is good news: two Seattle-area restaurants are getting in on the bento game. Barking Frog in Woodinville, cheffed by his wonderfulness Bobby Moore, is doing a lunchtime bento. It’s Grand Marnier prawns, two sliders, pickled cucumbers (strictly speaking, your bento should contain something pickled), and mochi ice cream, all for $15. Lunch is from 11:30am to 1pm daily.
Meanwhile Fresh Bistro in West Seattle has a $16 special at happy hour: a bento box featuring tapenade and artichoke hummus with chips and cukes for dipping, shiso veggie tempura, and—my God—plantain poutine: smashed fried plantains covered with mozzarella and black bean gravy.
Happy hour at Fresh Bistro is 4 to 6pm and 9 to 10pm on weekdays, only on Friday it goes until 11. On Saturday the menu is available from 9 to 10pm only, and there is no HH on Sunday.
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Openings
Hot wings—steaming hot wings—soon available at California Ave SW.
Posted by: Jessica Voelker on Feb 25, 2010 at 02:05PM
Steamy!
Photo Courtesy: Mike Urban
Wondering where to go when the wait is too long at Spring Hill? Wing Dome seems like a natural second choice, right? Okay no it doesn’t. But wings do taste pretty great with a pint of beer, this cannot be denied. And if you’re a skillful enough eater that you can take on a dozen in public, I tip my hat to you. Because if I eat wings, I have to do so at home in the dark, shades pulled down, wearing a bib.
Anyway, the local chain is firming up plans to open up a store on California Ave SW, and here’s when I have to admit that my primary motivation in telling you this is so that I could share this EXTREMELY STEAMY photo that accompanied the press release announcing the Dome’s new venture. Isn’t that crazy? Crazy steamy?
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Dining Out
What “because it’s there” is to a mountaineer, “because it’s tasty” is to the insanely talented Mark Fuller.
Posted by: Kathryn Robinson on Feb 23, 2010 at 01:49PM
Everyone’s always raving about Spring Hill, Mark Fuller’s West Seattle hotspot. In fact, Fuller recently became a James Beard semifinalist, nominated for Best Chef in the Northwest. Learn all about his restaurant in this Seattle Met review.
WHEN MARK FULLER WAS HEAD CHEF at the Dahlia Lounge, his boss Eric Tanaka bugged and bugged him to put a particular dish on the menu: Veal sweetbreads with dipping sauces; one sweet, another barbecue, maybe a third like housemade ranch. Yeah, that ranch—Homer Simpson’s salad dressing of choice. At, yes, that Dahlia—big-deal Seattle chef Tom Douglas’s elegant flagship restaurant. “We’ll call it McSweetbreads!” beamed Tanaka. Fuller laughs at the memory and shakes his head. “I just couldn’t do it.”
So to find “crispy veal sweetbreads with three dips” on the starter list of Fuller’s own restaurant, Spring Hill in West Seattle, was an unlikely surprise—yet there they were, between the duck egg yolk raviolo with garlic chips and the apple-wood-smoky rib-eye steak with steak tartare and potato cracklings. And they made a most cerebral comfort food. The sweetbreads contributed their luscious mouthfeel and quiet almost-sweetness, the frying produced a perfect coat, the dips—fireweed honey, coffee barbecue, and, there it was, housemade ranch—delivered cool, satiny counterpoints. Why the chef’s change of heart? Continue reading review….
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…and a well-loved local Lebanese resto returns.
Posted by: Jessica Voelker on Jan 28, 2010 at 04:33PM
Ferran Adrià announced this week that he was closing El Bulli for two years.
From a global perspective, it was bad news for foodies this week. First their hero, molecular gastronomy messiah Ferran Adrià, announced El Bulli was going on a two-year hiatus. The Costa Brava restaurant is generally considered to be the world’s best.
Then Chris Bianco of Pizzeria Bianco in Phoenix—the one GQ’s Alan Richman thinks is the fourth best in the country—announced he had to stop making wood-fired pizza due to asthma.
Closer to home, Lampreia closed, but it’s going to reopen soon so no need to get upset…unless you are concerned about the general white-tablecloth flight that has highend restaurants packing up their pots and abandoning real estate all over downtown and Belltown.
Now for the good news: West Seattle Blog reports that Phoenecia will reopen tonight, January 28. The Lebanese restaurant closed after beloved owner Hussein Khazaal died late last summer. This reopening news may not have the jazz hands of the El Bulli announcement, but the people of Alki will be pleased.
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