Paseo. Mere mention of the word gets my mouth watering. The popular Seattle restaurant, with neighborhood locations in Ballard (outdoor seating only) and Fremont, inevitably has long lines of eager diners. But even before you spot the customers, you'll likely catch a whiff of caramelized onions and roasted pork wafting down the street.
Noodle Boat tackles a dish that I've found at only a couple of other places in the Seattle area: hor mok, traditionally a curried fish custard that's steamed in a banana leaf. Their "BKK" is stir-fried, rather than steamed, but it has a pleasantly eggy texture and a fantastic flavor, making this one dish worth the trip outside of city center.
Custard-like desserts rule the day at the Greenhouse Tavern, including Buttered Popcorn Pot de Crème and Rittman Sweet Melon Pie.
This Vancouver hole-in-the-wall is the kind of place where you look at everyone else's table, get tempted, then order whatever your neighbor is having. The two things you'll see at virtually every table are a steamer basket of xiao long bao (soup dumplings) and a ceramic crock of wine chicken.
What I love about dandan noodles is mixing up the bowl and then getting different flavors with each pull of the chopsticks. With Revel's Asian/Southern fusion version, some bites have pulled pork, some collard greens, some crispy crackling.
Standing regally on the plate are six layers of almond sponge cake, but instead of the traditional coffee syrup, the opera cake gives a nod to a favorite local product with maple-rum syrup.
Checking out the bibimbap, grilled pork belly, and more at this cheery family-run Korean newcomer in Seattle.
From a morning pastry at one of the many patisseries to an elegant evening dessert from one of the city's finest pastry chefs, there's no shortage of sweets in Montreal. Here are 8 that we're loving right now.
Skillet's ebelskivers are a snowy scene worth admiring. The pancake batter melts in the mouth, and the bed of lingonberry jam adds just the right amount of fruity sweetness.
Checking out the whole-animal cookery on display at this appropriately-named new restaurant from chef Derek Ronspies.
When you visit this beloved Montreal institution, you get a chance to talk with Wilensky family members who are simply going about their business. You might even find Moe's widow Ruth, now 93 years old, standing behind the counter, ready to serve you a sandwich and share a tidbit of history.
The chef at this witty and whimsical restaurant in Old Montreal has many surprises up his sleeve, including a "Club Sandwich" that's definitely not made with tomatoes and bread.
The "cheesecake" at Wildebeest is actually in quotation marks on the menu, as what you'll get is a deconstructed version of the classic dessert.
Feast Portland wound down in style with the High Comfort event, which challenged chefs to push comfort food out of the comfort zone.
Feast Portland kicked off its second year with bready bang last night at the Sandwich Invitational, which featured 15 chefs competing for sandwich glory. Here's a look at all of them.
There's a ramen boom in Seattle, with noodle pop-ups, new restaurants serving ramen, old restaurants jumping on the bandwagon, and even ramen at a farmers market. While not every bowl is a knockout, I've found six that would make us the envy of most of the country.
Amidst the Chinese bakeries selling wife cakes, pineapple buns, and egg tarts, I was surprised to see that a French patisserie recently opened in Richmond, offering breakfast pastries, lunch service, and even afternoon high tea.
With so many quality restaurants serving ramen at reasonable prices (you'll rarely pay more than $10 for a bowl), it's tempting to travel throughout Tokyo tasting bowls of noodles. Here are eight of my favorite bowls.
You can pull up to Westward by bike, car, or even boat, as there's a dock available. With views of the water and the city, enjoy what chef Zoi Antonitsas calls "Contemporary Mediterranean, Water-Inspired" food.
Offering doughnuts of both relative simplicity (standard Glazed) and some with the occasional whimsy (Root Beer Float doughnut), Lucky's Doughnuts in Vancouver is a great place to get your sugar fix.
A soba restaurant isn't a place you'd ordinarily consider special for sweets, but you shouldn't consider Miyabi 45th an ordinary restaurant, where buckwheat plays a major role in a refreshing dessert.
Fuji is an East-meets West-endeavor, combining ingredients and techniques from Japan and France to create wonders like the Yuzu Bacon Epi. Many people visit Fuji for its savory breads and pastries, but I found five sweets worth trying, including a plain croissant, two other pastries utilizing croissant dough (one with green tea), a Japanese sweet roll filled with red bean paste, and a Milanese sweet bread loaf.
Spend a day in this Asian food mecca just outside of Vancouver and you can start with dim sum, end with night market fare, and feast proudly on fried chicken, ramen, bubble tea and more in between.
The Old Sage in Seattle revisits traditional cooking techniques with a modern style. In addition to smoked meats, expect sprouted grains, pickled vegetables, and even the use of some foraged foods.
From dango to a sweet potato "sandwich" to a Japanese twist on the croissant, here are eight standout sweets I ate in Tokyo.
It's 5,000 miles from Seattle to Paris as the crow flies. Despite the distance, the Emerald City is shining proudly in the area of pastries—good news for those who can't quite cross the Atlantic for the real thing.
The words "molten chocolate cake" alone are enough to make most people melt in delight, and this is exactly the effect of visiting chocolatier Autumn Martin's new Hot Cakes Molten Chocolate Cakery in the Ballard neighborhood of Seattle.
Tokyo is loaded with yakitori restaurants, most notably in Yakitori Alley near Shinjuku Station where the smoke-filled, sake and beer-stained holes-in-the-wall rumble with each passing train. Make your way to upscale Roppongi Hills, though, and you'll find an altogether different yakitori experience.
With weekday Facebook postings announcing sell-outs in mere hours, weekend carbo-warriors have been getting to chef Neil Robertson's new Seattle patisserie well before opening. We joined the mob to see what's baking.
The Nagi Golden Gai experience is fascinating, from the walk up and down the stairs, to the wait for a call through a tube, to the two types of noodles and the unique broth made with niboshi--dried baby sardines. With just ten counter seats in cramped quarters, you'll be rubbing elbows with your neighbors.
Last year, Tokyo Ramen Street opened in the First Avenue Tokyo Station retail center, which includes about 100 stores and restaurants. Here you'll find eight of Tokyo's finest ramen shops, drawing long lines of adoring Japanese fans, mostly salarymen. For non-Japanese newcomers, there's a mix of mystery and confusion.
The 39 Japanese chefs who came to the Culinary Institute of America's Napa Valley campus joined other culinary experts to sell their love of Japanese food. Panelists included Ruth Reichl, Harold McGee, David Chang, Iron Chef Morimoto, and many Japanese culinary legends. Food is clearly serious business in Japan, particularly seafood. We learned that while Japan is smaller than California, due to its coastal jaggedness, it has fifty percent more coastline the entire United States.