It is back to school time again. In celebration of the season and the fond memories we have of September, the Dining Out with Schwabe Team went into the restaurant community to learn something “new.” Be it a new restaurant, a new way of doing things or a restaurant that teaches its guests something new, the Dining Out squad was schooled without the heavy investment in back-to-school gear. Here are some of the lessons learned.
Lesson No. 1: Bring an Apple for Teacher (and Your Burger)
While looking for lunch on Capitol Hill, we were saved by a plain, black chalkboard sign. In choppy, white chalk letters, it commanded us to “Eat a Burger.” We followed the sign’s advice, just like we once followed the instructions of our fifth-grade teacher. We were glad we did.
It was inside the new burger joint, Lil’ Woody’s, 1211 Pike Street, that we met “The Trotter.” The Trotter is a messy burger and we mean that in the best possible way. It is covered in caramelized onions, apples and Hills bacon chopped into little pieces and drenched in Woody’s own horseradish. You can easily find yourself full from it alone, but we also give credit to Lil’ Woody’s for naming its fries (and the special salt with them) “crack” and encourage taking up the habit and washing it all down with a Molly Moon’s Handmade Ice Cream shake served on premises.
The owner, Marcus Lalario, has a winner on his hands. He is also part owner of Captain Blacks and the HG Lodge, and an investor in Havana, The Saint and Molly Moon’s.
Lesson No. 2: You Are Never Too Old For Grilled Cheese
When tasked with trying new things, one of Seattle’s newer restaurants, which happens to be down the street from our office, popped into mind: RN 74, 1433 Fourth Avenue, 206-456-7474. RN 74 is the latest venture from restaurateur Michael Mina.
RN 74 is named after the main highway that runs through the Burgundy wine region of France. True to its namesake, RN 74 offers “simple interpretations of regional French cuisine” and, of course, a wide variety of wines. One of these “simple interpretations” that is a must try is grilled cheese fondue. This dish is served with tiny squares of grilled cheese and a “fondue” pot of tomato soup.
Also of interest is the “Last Bottle Served” Train Board, which, similar to a train station departure board, is constantly updating patrons on the status of the wine stock. Expect to get service from a number of employees — as the tips are shared, anyone who walks by will care to help you get that new glass of chardonnay. Also, for anyone who misses “Ally McBeal,” let’s just say the restroom setup and style make you think John Cage will be peeking out of any corner.
Lesson No. 3: Bring Your Beer in a Brown Paper Bag
This month we discovered a new diner that we adore: The Lucky Diner, 2630 First Avenue, 206-805-0133. And true to the best diners, it has something about it that is unique, but hard to place.
The Lucky Diner brings an old-school look that screams Norman Rockwell nestled within Belltown. The menu is a new take on classic diner fare with hearty breakfasts and late-night hours for coffee after the theater or a night at the bar. But the lesson we learned was not the pleasure of the chicken-fried pork and eggs (although they are pretty tasty), but the small touches added to the experience. For instance, the diner serves its bottled beer in a paper bag with the restaurant’s logo delicately stamped on the bag.
Despite the urge to try new things, the Dining Out Team is quite nostalgic about the diners of Seattle’s past. Many of these beloved diners have not survived — our largest woe was the loss of Minnie’s on Capitol Hill and Lower Queen Anne. Maybe The Lucky Diner will fill that void.
Lesson No. 4: Make Friends Outside Your Clique
It can be too easy to stay within the core of downtown for happy hour or to dive deeply into the neighborhoods, but Dining Out With Schwabe eyed some construction at the corner of Fifth and Wall, outside the hectic downtown world where the parking was ample. Thinking we were embarking on a new restaurant, we learned it was merely a new location for an established local, known to many, even if new to us: Amore Infused, 522 Wall Street, 206-462-4552.
When we stepped in to this new location for the “infused” Italian cuisine, the environment seemed somehow a bit surreal, perhaps due to what seemed like mixed metaphors between the two halves of the bar area. As we dined in the lounge, the servers seemed particularly proud of the cucumber-infused vodka that allows you to drink your salad. For those clients coming into downtown for happy hour, this may be a parking-friendly alternative, especially on Wednesday when happy hour is all day.
The team went through the “Blue Glacier Martini” listed as the signature cocktail, the “Dirty Ernie” and the “Cucumber Mist,” made with the house’s aforementioned cucumber-infused vodka. We learned the infused reference is to an Italian style infused with other European and Northwestern influences. It might also refer to the bar’s wide selection of vodkas infused on the premises.
We also tried a variety of the happy hour food items. Well received: the marsala burger sliders and the jojos, and the free basket of truffle oil popcorn.
Lesson No. 5: White Wine Totally Goes with Bacon
In addition to delectable treats, the Dining Out gang also has a hunger for learning. So why not satisfy both cravings at once at TASTE Restaurant, 1300 First Avenue, 206-903-5291, where you will learn how to pair some of the Northwest’s best wines with the perfect plate of food.
TASTE’s wine list reads like a cheat sheet, arranged by taste and aroma profile — “Black, Bitter and Blue” for some of the reds and “Caramel and Honey” for a few of the whites. The staff, led by TASTE director and local winemaker Danielle Custer, are skilled at pairing great local wine with the perfect meal or snack.
And you want to know the best part? TASTE loves to share its wisdom with its guests. Settle in for a group study session led by your server. Or opt for the learn-on-your-own model with TASTE’s “Flights & Bites” menu, which offers three pre-selected pairings (our last meal on Earth might have to be the Wilridge “estate mélange blanc” and stuffed fig with bacon combo). At TASTE, you really can learn something new every day.
Schwabe, Williamson & Wyatt is a multiservice, Northwest regional law firm with offices in Seattle, Vancouver, Portland and Bend. For comments on this article or to share your favorite places to eat or drink with the Schwabe, Williamson & Wyatt attorneys, contact Jamila Johnson at jajohnson@schwabe.com or Christopher Howard at choward@schwabe.com; see also www.schwabe.com/dining_out.aspx.
Originally published in the September 2011 issue of the King County Bar Bulletin. Reprinted with permission of the King County Bar Association.
