Dey Call Me Dr. Craw!

For me, Portland turned into New Orleans for a few hours as Yvonne and I ventured into new territory. With only a road map and instinct to guide us, we were only interested in dodging wet weather. So we headed towards the Columbia river instead, and I partook in other pleasures other than my own growing gullet.

But even for a pit stop for breakfest, I’m sad to say Jack in the Box stopped making their delicious chiabatta burgers. Although discontinued last year, some outlets continued on until about a month ago.

Out of all the burger chains, Jack’s burgers have always tasted better. They’re still holding the crown with a new sourdough bun burger. They’ve been more innovative with what to use for buns than any other national chain and I must say Burger King is looking less appealing these days. I’ve stopped hitting McDonald’s a long time ago because their quality never appealed to me. They just make burgers too small for this growing boy to appreciate.

But what I needed was seafood! I don’t make any bones about it. So far this trip has become more than just a culinary adventure; it’s a bibliophile’s wet dream come true. While in Portland, I had to stop by Powell’s Books and blew my budget. Like I didn’t realize that’d happen. At least I still had my credit card for two of Portland’s famous eateries:

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The Return of Ed from the Victorian Lagoon!

The Crab Pot Seafood Restaurant
1301 Alaskan Way, Pier 57
Seattle, Washington
(206) 624-1890

It’s been more than a decade since I last visited the Crab Pot in Seattle. Back then, it was known as a great place to hit by locals. And since that time, it’s risen in popularity.

I couldn’t help but be trapped by that thing tourists have to do, but when considering that three varieties of crab (Dungeness, Alaskan King and Snow) are offered in their deluxe Sea Feast menu offering, that’s what I was after. But I forgot that the meal had to be ordered in pairs.

Unfortunately, Yvonne is allergic to shellfish. But I was still able to go primal, and I resisted ordering one of each individual sized portions otherwise the meal would’ve hit epic proportions, costing around $80 USD. So instead, I tried the King Crab Legs Feast ($32.95) and I must say the only thing thar has changed was the wait.

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Part Fish Part Deux

Redfish, Bluefish
1006 Wharf St.
Victoria, BC
(250) 298-6877

On my second visit to the diner that James and I began our culinary journey, I couldn’t help but notice that this operation’s computer system was down again. But at least their debit/credit card line worked. Either it’s just my timing or this place really needs to consider moving on up to more stable ground.

But I swear, timing is everything for finding tasty food here. I tried the Fanny Bay Oyster Sandwich ($10). and it was like a seafood version of a Philly Cheesesteak. Although I’m comparing the two like apples to oranges, I found the sandwich had more substance to it, than something tiny that James had.

There were at least three large oysters packed in this manwich and it had a lovely squish when I bit into it. And as I worked through the soft, light bread, the soft lemony taste from the onions proved I was eating a seafood sandwich. I don’t think I can eat any form of fried sea life without lemon.

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Fish and … what?

Red Fish, Blue Fish
1006 Wharf St.
Victoria, BC
(250) 298-6877

J: I would like you to meet one of the newest fish in the ocean, Red Fish, Blue Fish. It’s a small shack down near the Inner Harbour and across from the seaplane airport. The location is prime; there’s a lovely view of the Inner Harbour, and plenty of space to sit and enjoy your meal.

They offer seafood with a flair and is an Ocean Wise partner. After you giggle at the obviously inspired Dr. Seuss name, you can stop long enough to sink your teeth into a BBQ Fanny Bay oyster tacone.

E: I can think of better oysters to eat, James. Fanny Bay is good, but there are other varieties. I’ve been to Nautical Nellie’s and Ferris’ to sample a lot of oysters (usually raw). There are juicier and tastier options; they vary in texture and sweetness. And for me, Red Fish Blue Fish is a shack for other kinds of seafood to enjoy.

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