Eat Here Now

What We're Eating Now: December 2017

This month’s favorites: fiery fried chicken, hearty toast, and one rice bowl to rule them all.

By Nosh Pit Staff November 27, 2017 Published in the December 2017 issue of Seattle Met

Conesteiner toast smd 5400 final yjmuya

Hearty Toast

Cone and Steiner’s downtown outpost continues to stock essential Seattle goods: local beer on tap, a fridge full of cold brews and every-occasion wines, takeaway items suitable for posh picnics and power lunches alike. Now there’s a little lineup of toasts. Atop a thick slice of Sea Wolf Bakers’ sourdough bread are layers of herb cream cheese, tomato jam, microgreens, and a fan of avocado slices. It’s unwieldy but seriously satisfying. Rosin Saez

Fiery Fried Chicken

Inside the U Village location of Rachel’s Ginger Beer dwells a Ma‘ono walk-up counter, and one supremely unruly fried chicken sandwich—daikon pickles, kewpie mayo, tender bird that also packs crunch. It’s a destination unto itself. The spice levels are no joke. Chef Mark Fuller brings fiery pain to an extra-hot version; don’t feel like a total wuss if you order this mild. —Allecia Vermillion

Baller Crab Tacos

Heavy Restaurant Group’s Pablo y Pablo offers quite the take on the baja-style taco. Most of the requisite parts remain: housemade tortillas with locally sourced masa, a bed of crisp cabbage, a drizzle of beach-blond aioli, pico de gallo for a little sweetness. A crustacean crown of soft-shell crab adorns the three-bite taco, delivering flavors unmistakably rich and earthy. It’s in the “Baller” column of the menu for a reason. 
—Darren Davis

One Rice Bowl to Rule Them All 

At B-Side’s pastel-tiled nook the rice bowl is put-a-ring-on-it good. Atop a bed of rice sit textural bundles of joy—puffed wild rice and amaranth, char-roasted turnips and broccoli, a perfectly runny soft-boiled egg, tahini and chickpea-miso dressing. If there were ever a place to hide away with a book and a cup of joe, it’s this Analog Coffee sibling cafe. —RS

Filed under
Share
Show Comments