Tag Archives: Seattle

07.03.24
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[Seattle, WA] A Doh at The Dough Zone

20240301_165356815 Pine St
Seattle, WA

Hours: 11:00 a.m. to 10:00 p.m.
Website: doughzonedumplinghouse.com
Phone: (206) 682-6666

I don’t find the trend of choosing what you want to eat in advance all that unusual these days. This is more common in metropolises than anyplace else, and when operations like The Dough Zone to be as speedy as possible, I wonder if diner satisfaction is on top of the restaurant manager’s mind? I get the feeling they’re trying to the McDonalds of the Asian fast food scene when considering it is a franchise operation stretching from Washington State to California (and Texas).

If anyone wants to grab a quick bite here during the busy hours, I don’t recommend it. It’s best to reserve in advance. When the operation I went to is in the beating heart of the convention centre alley, they’re very popular. Also, when I didn’t want to stray too far when there were evening activities, they were pretty much the only choice unless I wanted to pay more at the bar that’s located at the Summit Building.

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06.19.24
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[Seattle, WA] Just Chillin’ at Ohana Belltown

Screen Shot 2024-06-12 at 3.32.37 PM2207 1st Ave
Seattle, WA 98121

Hours: 3 pm to 1:30 am (12pm Tues)
Phone: (206) 956-9329
Menu: http://www.ohanasushigrill.com/menu.html

Hawaiian food can be unique, and to say it’s a fusion of other culinary styles brought to the island depends on who you ask. I’m sure most folks agree it really is a combination of ideas from other regions and when I’m craving something authentic, I just have to visit Hawaii and hope I get invited to a Lūʻau. I want to experience that true Ohana spirit, and this operation is so aptly named, I want to come back!

What’s provided at Coco Grill (review) is “real” but it’s not the food I’m looking for. Where’s the poi? As for all the pokes, they’re a dime a dozen and while they come from humble island origins, that’s not what I’m after. There’s always going to be some pork dish at all diners, but what about the seafood? With eel, having enough to feed the masses can be problematic. And who would’ve thought Seattle would have the ideal outlet to get my Japanese and local flavour right. At Ohana, the environment felt just right, and I dived right into the ocean blue as easily as a dolphin into water.

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07.05.23
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How to Turn a Corn Dog to a Chung Chun Rice Dog is Easy. You just….

20230423_145323502 S King St
Seattle, WA

Hours: Daily from 11 a.m.–8 p.m.
Menu: chungchunricehotdog.menu11.com
Phone: (206) 682-1300

ES: I must admit that in Seattle’s International District, there’s always a delightful scent that fills the air. No, I’m not talking about the smell of weed, but rather of all the bakeries that are around. From one place that we hit up for a quick baked snack that Don recommended to just walking around the block, I’m glad I wondered about all the people walking around with a corn dog in their hand. Although it didn’t take my nose to track it down, just walking by Chung Chun Rice Dog made me realise we gotta eat here!

DK: I’m a sucker for a slightly grubby looking place with a long line, and that’s how Chung Chun presented itself to us. By the time we ordered, there were approximately 20 people packed into a space designed for about half that, with another 20 or so waiting outside. We later learned part of the reason for the clown car conglomeration was likely the restaurant’s devotion to proper deep-frying. Our dogs were shockingly un-greasy, suggesting high-heat frying and an aversion to placing too many dogs in one fryer at the same time.

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06.07.23
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How “Pie” Can We Get When “The Bar” is in North Seattle?

20230422_232704(multiple locations)
2218 NW Market St
Seattle, WA

Website: https://www.piebar.com/
Hours: Weds to Sun 6:00pm to Midnight

DK: Every year, some local news outlet asks a 100-year-old lady, “What’s the secret to eternal life.” If the crew’s found an old coot that understands good TV, the answer back is always “whisky.” When my family asked my elderly aunt the same question, she said, “always eating dessert.” Well, call me Ponce de Leon, because on our Seattle trip I led Ed to Pie Bar to drink from the fountain of youth. Or to at least test old-lady wisdom.

ES: I’m glad we didn’t emerge out of that establishment visit with whipped cream beards on our way out. We had to look clean and shaven, with many years taken out, since added facial hair is an indicator. Although we hit this establishment late at night, I must say the more operations that exist till midnight are perfect for the drinking crowd. 

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01.08.20
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[Seattle, WA] Surfing Over to Nijo Sushi Bar & Grill

83 Spring St
Seattle, WA 98104

Hours: 11 am to 11 pm
Phone: (206) 340-8880

I should not be surprised that Seattle is becoming much more like Victoria, BC at every new visit I make. Yes, I’ve been spending my holidays here and that’s because this city is easy to reach, and not all that expensive to get there. The food can be pricey at times, but the less I spend on transportation, the more can be explored with various operations here. I feel more Japanese eateries exists in this city per square block than any other. Competition is stiff, and I don’t feel the need to return my go to places when there’s more to discover every visit.

Nijo is a comfortable place to have something old and something new. I had dishes which were not the staples for many a meal. Yes, I can get tired of tuna and salmon fast.

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12.18.19
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[Seattle, WA] Dethroning the Crawfish King

The Crawfish King
725 S Lane St
Seattle, WA

Hours: 12:00 pm to 9:30 pm.
Phone: (206) 623-3622

Eating too much fried food, as anyone will tell you, is bad for your health. With The Crawfish King, my advice is to be prepared for a lot of exercise in the week after dining here. On one side of the menu is tons of crispy goodness. The basket allows for one main course and two sides (thank god they have soup and salads). On the other, a boil, has a lot of seafood offered up somewhat Louisiana style. I should have gone for that instead. When my plus sized friends love their grease, the smell was almost overwhelming but it gave me an opportunity to try nearly everything this operation offers.

Sadly, the menu does not list prices. Anything from the sea is based on current market value for such goodies as crawfish, shrimp, lobster and etc. It’s easy enough to ask, but was I prepared to pay more than $50 for a meal? Sure, if I was sharing with friends. On my own, I could do it, and have leftovers for the next day. Next time, that will be my plan.

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