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Killing Fish in Seattle

18 Nov

Now that I’ve got your attention, let me tell you what this post is really about – a perfect sushi experience. I traveled to Seattle recently and my culinary mind was fixed on seafood of all varieties. It had been a while since I’d had really good, fresh seafood. So, in my week-long trip I enjoyed seafood of all stripes and varieties in almost every meal, even breakfast.

A standout experience happened at Wann Japanese Izakaya. On the menu is a maki roll like no other I’ve ever had. The Black Belt Roll made my head spin. It was so good that I went to Wann three different times for it. The ingredients read fairly simple – tuna, salmon, yellowtail, pickled ginger, shiso leaf, daikon sprouts, cucumber. But, sushi is about simplicity. I watched a movie a few days ago, Jiro Dreams of Sushi, about a 9-seat, Michelin 3 star sushi restaurant in Japan. The owner and head chef, Jiro, does one thing – sushi. And he does it well. His theory is to focus on perfecting your skill, keeping it simple, and doing it the same way forever. I felt that kind of dedication in the execution of the Black Belt Roll. That’s how it hit me.

Black Belt Roll – Wann Japanese Izakaya (Seattle)

The taste of each ingredient burst onto my tongue in each bite. The balance of flavors was uncanny. The textures fit perfectly. To have that same experience in three separate visits was unique.

The izakaya itself is nothing particularly special. The service is good, the decor is fine and the atmosphere is comfortable. Beyond that, there isn’t much to crow about. It’s all about the food. The Black Belt Roll is on another level. You’ll do yourself a disservice if you go to Seattle and don’t try it.

BTW… you can get Jiro Dreams of Sushi on Netflix.

Eat well.

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The Name’s the Game

29 Oct

I tend to follow food trends. It could be a technique, seasonal ingredient, unique combinations of ingredients or whatever. I’ve been hooked on roasting, sushi, pork tacos, chiles, bacon, you name it.  Often, those trends are of my own invention. Lately, I’ve been attracted to names. Yeah, names. Go figure.

I don’t know when it started, but funky names – for places and dishes – have caught my eye. You’d think that an intriguing name would lead to an intriguing experience; not always. But here are a few that I tried simply because of the name, for better or worse.

Duff Beer
I know there are probably a million brewers out there paying homage to our first family of cartoons. How many, though, are a home brew for a Hobbit themed pizzeria? Yep, this was a double bonus. Duff Beer (a nice IPA) brewed and served at Bilbo’s Pizza in Kalamazoo, Michigan. Gotta love it.

Duff Beer – Kalamazoo, MI

The Biscuit Bitch
I was on a business trip in Seattle and came across this place. I did a double take and loudly announced to my colleagues where I would have breakfast the next day. True to my word, I was there 5 minutes before the doors opened. It’s the type of place you’d expect to find in Seattle. It had a cool, I-don’t-give-a-damn kind of vibe. However, they give a very big damn about serving good biscuits. Now I’m not a big enough snob to think that you have to be from the south to make good biscuits. The Biscuit Bitch, though, definitely has some roots that stretch below the Mason/Dixon.

Ghettoblaster Beer
Of course, when you throw caution to the wind and get sucked into trying something because of the name, you sometimes come up with a dud. Thus, the Ghettoblaster beer from Motor City Brewing Works. Offensive? Kinda. I was more offended by the poor execution of this English style mild ale. And it didn’t help they were serving it at the Westin Book Cadillac, a pretty swanky Detroit hotel, which means it cost more than your average beer Boo Boo. If you see it anywhere outside of Detroit, and I’m sure you won’t – skip it. Try one of Motor City’s other offerings like the pale ale.

Ghettoblaster – Motor City Brewing Works

Monty Python’s Holy Grail Ale
So you may think I’m on a beer kick with this trend. That’s only because craft brews can have some very inventive names. I’ve got some food stuff coming up. On this one, I wasn’t even looking for beer. How could I pass it up? And it’s a damned fine brew. I like it a lot. Not spammy at all. I just hope it’s widely distributed.

Monty Python’s Holy Grail Ale

Grindhouse Killer Burgers
I just love saying the name. Grindhouse Killer Burgers. It just rolls off the tongue in the right way. The name is taken from a category of movie theaters of the 50s and 60s. Blood and guts, action and guns were the normal fare. Awesome burger combinations are the fare at this burger joint. At one time I worked within walking distance of one location and visited at least twice a week. Double cheese, fries and a coke. Or an Apache (jalapenos), o-rings and a coke. And you can watch a movie while sitting at the counter. What could be better than enjoying a freshly made double cheeseburger (that you didn’t have to make yourself) with a side of onion rings and watching the car chase in Bullitt? Plus, you don’t have to clean up your mess. Killer, indeed.

Grindhouse Killer Burgers – Atlanta, GA

The Ghettoburger
Enter the famous, some would say infamous, Miss Anne and her ghettoburger. She’s been serving it for more than 30 years. This place and it’s burgers were deserving of a separate post last summer. Offensive name? Not exactly. The place is definitely in the “hood. The burger is pretty much something that could only be imagined from the mind after a late night binge at the local watering hole or nightclub. Two beef patties, onions, bacon, chili, cheese… The name is forgiven because the burger is just so damn good! A pending hangover is not needed to fully enjoy.

The Ghettoburger, Ms. Anne’s Snack Bar – Atlanta, GA

Isotopes Slammin’ Amber Beer
No these are not named after Homer Simpson’s favorite local baseball team. But it’s actually a bit clever. From Sierra Blanca Brewing Company straight out of New Mexico. Get it? New Mexico… isotopes… radiation… Los Alamos… get it? Funny, huh? Well, it was at the time I discovered the beer. The brew itself is decent. They also have a line of alien brews. Roswell. Need I say more? Yeah, I know, it’s kind of cheesy. But hey, they’re trying to sell beer. Give ‘em a break.

Isotopes Slammin’ Amber – New Mexico

Doritos Locos Taco
Don’t judge me! I like Doritos. Who doesn’t? I like tacos. Of course. How could putting them together go wrong? Try one and you’ll find out. I don’t care what the commercial tells you.

Doritos Locos Tacos

Dead Guy Ale
I think this really is the best of the bunch, in both ways. Dead Guy Ale from Rogue Ales. It’s a cool name and accompanying logo. And it’s a very good beer; refreshing for an unfiltered brew, and has enough body to stand up to Thai food (that was my first introduction, oddly enough). No preservatives, no additives, no chemicals. Just good beer. The Grateful Dead similarities in the logo are just coincidence. I hear that Dead Heads love it.

Dead Guy Ale, Rogue Brewery – Everywhere

So that’s how clever names have led me to some good noshes and drinks. It’s not a perfect system. And that’s good because I’m not looking for perfection. The duds have helped me remember the joys of the discovery. I’m just a guy who likes to eat and drink. Luckily, there is a lot of good stuff out there.

Eat well.

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Taste of Atlanta

7 Oct

I missed Taste of Atlanta this weekend. Yeah, I know, so sad. However, one of my in-town reviewer surrogates was happy to share some of her experience. Check it out at The Tasteless Gourmand.

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There is a little place I know….

9 Jul

Part of the responsibility of writing a food blog is actually doing the writing. Duh, you say. However, I find myself doing more eating than blogging. So much eating, so little writing.

So, I offer a compromise to clear some of the backlog. The following is a list of places I’ve dined but just haven’t had the time (or made the time) to write about. Some have amazing dishes. Others champion good service. Others are just cool places to go. Take this as a recommendation that you give each a try.

In no particular order, the “worthy of a blog post if only I wasn’t so lazy sometimes” eatery list.

Bocado - Everyone knows about the killer lobster roll at Bocado. Everyone who knows this also knows to get there early, because they sell out quickly. And when they’re gone, baby, they’re gone.

Bocado – Lobster Roll

Canton House - The sticky rice in lotus leaf is not on the menu. Ask your server for this otherworldly treat. The lotus leaf pouch is filled with flavorful, sticky rice, chunks of pork and chicken. You’ll thank me. Oh, the place has some pretty good dim sum, too.

Canton House – Sticky Rice in Lotus Leaf

Chef Liu – I ate a ton of food on my first trip to Chief Liu. The hot and spicy cold noodles is by far my favorite.

Chef Liu – Hot and Spicy Cold Noodles

Porter Beer Bar – Salt and vinegar popcorn. Perhaps the perfect bar snack. And it goes great with the Porter’s fantastic selection of beers.

Porter Beer Bar – Salt & Vinegar Popcorn

Sun in My Belly – This is the type of veggie omelette I’d make in my kitchen, if I could make it taste as good. Sun in My Belly is one of the better breakfast places in the Decatur area.

Sun in My Belly – Veggie Omelette

Colbeh Persian Kitchen & Bar – Shish kabob and jasmine rice is one of the many tasty dishes I enjoyed at Colbeh. Meat on a stick – you know how I feel.

Colbeh – Shish Kabob

Daddy D’z - Hands down, my “go to” rib joint. An Atlanta institution.

Daddy D’z – Ribs

Grindhouse Killer Burgers – Look at it. Just look at it. Now go get one!

Grindhouse Killer Burgers – Double Cheeseburger

Noodle - Fried rice and spicy kimchee in one dish. What’s not to love?

Noodle – Kimchee Fried Rice

Pine Street Market  – The best little butcher shop around. Sausage. Bacon. Steaks. Brats. Many hogs go to heaven in this place. And many more hog lovers come to experience heaven.

Pine Street market – Applewood Smoked Bacon

Takorea - They have perfected the sesame fry. Flavorful and crispy.

Takorea – Sesame Fries

Wrecking Bar Brewpub – Let me go on record and say that I ate kale chips at the Wrecking Bar looong before Dr. Oz and his minions got on the band wagon. OK, it was only a couple days before Dr. Oz preached about the health benefits of kale chips on his show. I invite him to try this recipe. Lightly salted with a pepper aioli. I immediately wanted to try these at home. I haven’t yet. Until then, I’ll keep ordering them at the Wrecking Bar. By the way, the Wrecking Bar is definitely the coolest brewpub you’ve never heard about. I hesitated to mention it because I want to keep it to myself. But something this good can’t be kept a secret too long.

Wrecking Bar – Kale Chips

Put any of these places on your list to at least try one of my favorite discoveries and old standbys. Go out on a limb if you must. Just go. Just don’t blame me for any new addictions.

 

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Give me a stick and I’ll stab food with it

24 Jun

A recent email discussion with friends regaled on the careless abandon of being a boy. It was sparked by one of those email joke threads with the heading Why Boys Need Parents. In the email were various pictures of young tots caught being themselves.

 

 

 

 

 

 

 

 

 

 

 

One scenario noticeably missing was something involving a stick. Any stick. Because sticks can be turned into anything. A microphone. A gun (ray or traditional). A shovel. A telescope. An arrow. A boat. Boys and sticks go together like Jack and ginger, pizza and beer, and tequila and bad decisions.

The simple stick. There is a reason it is in the Toy Hall of Fame. But one of my top reasons for being fond of the stick, at least as an adult, is if you put food on it – especially meat – it almost always makes it more delicious. It doesn’t get any more primal than meat on a stick. It’s akin to cavemen eating off the bone, I guess. But I’m no psychologist. Or is it psychiatrist? Anyway… thus, my ode to food on a stick.

Satay Chicken. There isn’t much to say here. This is about as basic as it gets. Stick. Chicken. Sauce. What’s not to like? And it’s versatile. Dry with the sauce on the side. Sauced on the stick. On a salad. Chicken satay is the “go to” food on a stick.

Chicken Satay with Peanut Sauce: this is from a private chef (Sip Alford)

 

Chicken Satay from Noodle: sauce on the side

 

Chicken Satay from Fresh2Order: a little protein with the greens

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Corn Dogs. I’ve never liked corn dogs. I don’t like hot dogs much. But when you say “food on a stick” most people think of corn dogs.  With all that said, I ate what has to be the best corn dog ever created. If you hear that Pallookaville is rolling into your town or neighborhood to set up shop for a festival or anything, put it on your calendar. Don’t miss it. It’s billed as a corn dog wagon, so don’t call it a food truck. The menu includes “gourmet carnival food” but it’s all about the corn dogs. The different batters surpass any you’ve tasted; I guarantee it. Jim Stacey, the proprietor, is an Atlanta native and knows his stuff. No corn dog will ever measure up.

Pallookaville Corndogula: Fresh batter and premium beef franks make this a truly memorable stick eating experience.

Shish Kabob. Another recognizable meat on a stick venture. Meat cubes with a little onion, green pepper and tomato. That’s a full meal. In the right hands, like my new friends at Colbeh Persian Kitchen & Bar in Decatur, this deceptively simple delight can be the highlight of your dining week. I’ll give you the full skinny on Colbeh in another post.

Colbeh Persian Kitchen: Traditional beef shish kabob. It was a small let down that they don’t serve it on the skewer, but, oh well.

Other Stuff on a Stick. Because we live in a creative age where all rules are expected to be broken, there are a few things served on a stick that are beyond the norm.

Frozen pops are not unusual. Frozen pops with ingredients like basil, habanero pepper and lemon grass are a bit unusual, don’t you think? For that reason, I include King of Pops in this homage to food on a stick. Y’all know how I feel about KoP.

King of Pops

I’ve also got to count food on little sticks. What do you think toothpicks are for, really? Those people in the grocery store know the deal. I find it funny, though, that I have a strange aversion to most food served on little sticks. I don’t get it. It’s my own hangup.

Neau Sawan from Tuk Tuk: despite my aversion to food on little sticks, I tried this.. and glad I did. Beef jerky and rice. Very yummy.

You can have fruit on a stick, if you want. It seems like a waste of a good eatin’ stick, though.

The most unusual thing I’ve had on a stick – grits. Yes, grits on a stick. From the creatively demented mind of my chef friend Zach Meloy at Push Start Kitchen (I’ve written about him before). I don’t know how he did it. It was different. It was fun to eat. Most importantly, it was good.

Grits on a Stick from Push Start Kitchen: with a sprinkling of parmesan

And of course, we must mention bacon on a stick. I was first introduced to this in D.C. at Farmers & Fishermen. It was a big honkin’ hunk of thick cut smoked bacon covered in dark chocolate. It is listed as an appetizer but it should be an entree, in my world.

Locally, you can find a good rendition at Adams Apples in Avondale Estates. Try either the milk chocolate or dark chocolate versions.

Chocolate dipped bacon at Adams Apples:

I’m sure there is an entire world of food on a stick yet to be discovered. I mean, we live in a world where cake pops exist. The possibilities are seemingly boundless. But my heart and mouth will always be drawn to meat on a stick. Maybe it’s a man/boy thing.  It doesn’t matter to me. As surely as any stick can be transformed into a ray-gun, food on a stick will be good.

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