Crush

My wife and I decided to celebrate a special occasion at Crush in Seattle, Washington.  It is a French restaurant in a small converted home in the Central District/Madison Valley area, and had a strong reputation for good, innovative food.  We ordered the tasting menu with the foie gras supplement.  My wife called it the “sampler,” and I think the waiter took pity on us and was extra helpful. 

The amuse bouche was a little potato soup with chive and truffle oil.  On the show “Chopped,” the judges always harangue participants for the use of truffle oil.  It taste too strong they say.  It ruins the dish.  In this case, I didn’t think so at all.  The potato soup was very lightly seasoned, so the truffle oil added the “seasoning” that made the dish work.  It was a nice start.
While we are off track, I should take a moment to mention the delicious mocktails that I had.  One was a cucumber sour, the other a cardamom lemon drink.  They were both fantastic, and actually well worth the $5 price tag.  I was very impressed by the creativity of the bar, given the no-alcohol constraints with which they were saddled.

The next course was barramundi.  The squash bits were again the most delicious I have ever eaten.  The fish itself was cooked perfectly, moist while having the crispy skin you can see below.  The natural flavors were enhanced by the seasoning and I would order this dish again too..

I would like to take a moment to talk about their bread.  It was fresh, and very, very good.  My wife loved the little pretzel-y ones, and I devoured the cheese topped buns with a vengeance.  If they sold these out of a little stand adjacent to the restaurant, or in the front, I would come by and by them by the dozen!  The butter also did not disappoint. 

Next came the bacon and eggs dish. The flan was delicious. I was impressed by how they imparted a smoky flavor into the dish.  The salmon roe had a nice salty explosion and the sweet contrast from the maple syrup was nice.  This said, this dish was one of the less successful ones to me, and would have benefit from a bit more crunch. 

Hamachi.  This dish had a very nice balance of flavors. For me, the heart of palm purée stole the show because it was just so delicious. It was simple,and luscious.  I had no idea heart of palm can become that delicious, but now that I know I will play with it in my own kitchen.

"Spotted Prawn" Gnocchi. I tasted my wife’s lobster emulsion, and it had a much stronger flavor than mine.  Mine was light, but clearly "seafoody." Hers was clearly lobster.  This ding aside, I didn't care. The course was phenomenal, the best gnocchi course I've ever personally eaten. The spot prawn was so fresh and sweet, my only complaint was the dish wasn't five times its size.  The gnocchi was not toasted off, but that did not negatively effect the texture or dish like you might imagine.  No, this dish was brilliant.

Dating our experience, in the middle of our dinner we heard a loud "Did you just call me a prick, Chef, Jason Miller" before a customer stormed off. He then cried out “You’ll see my review shortly.”  Who knows, maybe the guy posted something nasty on Yelp.  I can’t imagine a real critic would have reacted in the way he did, in particular over the issue at hand (the cooking of the foie gras).  The name of the chef, it should be mentioned, is Jason Wilson, so you can imagine how definitive his review was.

Foie Gras.  This course came as an add on to the normal tasting menu.  We had heard it was well worth the money, and we were not led astray.  It was delicious, an intriguing "apple pie" themed dish.  To me, this was totally genius and something I never would have considered. For my taste, the foie was perfectly seared with a nice temp at service. I like mine to be seared on the outside, mid-rare in the center, and warm.  My wife became giddy while eating this. Though I wasn’t quite as hot on the dish as she was, it was very very good.

The Snake River wagyu beef course, following after the heels of foie gras, certainly delivered.  After her giddy gobbling of the foie, my wife then quickly declared this may have been the best dish of food she had ever eaten.  Her father will be crushed, because he grills steak right.  However, the rich, hearty truffle flavor from the Oregon truffles they use at Crush, with the Trumpet mushrooms (which my wife ate happily in spite of herself) and butter made this dish a fatty yum explosion. Mmm.  I think the mushrooms might have stole the show, but this again was a highly successful dish of food.

After such a rich dish, the pear and pink peppercorn sorbet was a nice break. It was a nice mix of texture and flavor, and the peppercorn created a delightful zing.

Finally, they fed us chocolate cake and praline ice cream.  Honestly, these let down the rest of the dishes because they were not memorable. The cake was moist enough, but it just wasn’t great.  I also happened to be a little sad that Crush didn’t share their homemade pop rocks they were parading around to a few of the other tables.  Oh well.  So…. in the end, Go here for a special occasion...

Crush

2319 East Madison Street 

 Seattle, WA 98112 

(206) 302-7874

4 of 5 (my wife will tell you 4.5 or 5)

Leonard's Bakery

Leonard Jr.'s Bakery on Oahu was not a disappointment.  You needn't fear the Aloha Bump.  Their pride and joy are the traditional Malasadas - a sugar and cinnamon topped fried donut of sorts.  Leondard's fills them with a variety of delicious puddings, and we chose custard, coconut, and macadamia nut.  Having a long drive ahead of us, we also picked up a sausage roll, and blueberry square.  

The other baked treats were ok.  Only ok.  The shop itself (it was Hawaii - granted) had lots of insects running around, and flies in the microwave.  I decided my sausage roll really didn't need heating up.  But, those Malasadas!  Take a peek.  

Soft.  Scrumptious.  Bursting with gooey, yummy pudding.  The coconut and macadamia nut both also had an occasional little piece to add some crunchy yum.  Best fresh (and they pump them out by the dozens).  So, let me just tell you, if you are in Honolulu, stop and grab a box of these things!  I wouldn't bother with their other offerings though :(.

Leonard's Bakery

933 Kapahulu Avenue

Honolulu, HI 96818
(808) 737-5591

4 of 5 (5 for Malasadas)

BaFang YunJi (Dumplings)

Located near Causeway Bay Metro in Hong Kong, on Hong Kong Island (and elsewhere around) is the dumpling chain restaurant BaFang YunJi.  I ate at one between Perceval and Patterson Streets on an unnamed road also near Jaffe Rd.  My pot stickers were devoured too quickly to get a picture, but luckily I snapped one of the place.  Here is another review and a few good pictures.

Apparently this is a Taiwan-based chain which loosely translates to "Everywhere Gather Here."  I gathered, and got some super delicious street food.  They had a perfectly crisped skin, porky-vegetable flavor, and just the right amount of oil. Unfortunately, the guy charged me a bit more than he should have (pictured below).  He must have added a "tip" for himself, though even after that they were dirt cheap and some of the best pot stickers I have ever eaten (Taiwanese McDonalds or not).

BaFang YunJi (Dumplings)
Causeway Bay
Near Perceval and Patterson (though locations vary)
Hong Kong Island, Hong Kong
4 of 5

Tatsu at the InterContinental

Tatsu was a happy accident.  I stumbled upon it based on the Malaysian International Gourmet Festival (basically an Eat Around Kuala Lumpur event).  InterContinental took over a Hotel Nikko, which you would expect to have good Japanese food.  The hotel was remodeled, and so was Tatsu.  The menu was enough to draw me in:

Apps:

-Japanese Yam and Friend Anchovy Bruschetta

-Tuna and Trifoliate Citrus Leaves with Wasabi Sauce

-Avocado and Sweet Shrimp with Spiced Cod Roe

-Sushi with Eel, Avocado and Deep Fried Soft Shell Crab served with Almond Sauce

Starters:

-Sautéed Tiger Prawns and Eryngii Mushrooms topped with Japanese Soba Sauce

-Foie Gras Steak in Cod Fish Teriyaki

Main:

-Tatsu's Volcanic Stone Grilled Wagyu Beef with Ginger Soyu and Tatsu's Spicey Dip with Green Tea Onigiri

Desserts:

-Dried Fruit Tempura served with Chocolate and Red Bean Fondue

Does that sound good?  Well, it was.  We walked in, were greeted instantly by a number of people in the waitstaff, and the sushi chef behind the bar.  There were not a lot of diners, and the spartan, contemporary simple Asian decor looked even more sparse without patrons.  Word to the wise, omakase must be ordered in advance and is ordered course-by-course.

Our waitress took our order, the front-of-the-house manager poked by here and there to offer an explanation or suggestion, and all around the service was excellent.  We placed a little order of Scallop and Bontio sushi to go along with the tasting menu.  The scallops were fresh, delicate, butter-like and delicious.  The bonito fish came out with a few scallions, and was so fresh it was almost criminal.  I wish I could have eaten a pound of it.

Aside from the extra sushi, the dinner began with a little pickled carrot, and radish.  They were nice, and had a little more taste than an average Korean restaurant.  The Japanese Yam was salty and tasty. Then you ate the tuna, a delectable little bite with a soft soy flavor and touch of seaweed for a little extra taste of the sea.  The sweet shrimp, there was nothing to not like.  It was a nice balance of shrimp, egg, and avocado - and sweet shrimp in general is a treat.  The sushi was amazing, and the addition of the crunch with slivered almonds was a first (surprisingly) for me.  It won't be a last.

The "starters" that following did not disappoint.  The cod was utterly stunning.  The foie gras was every bit as good as you'd hope, and the pairing was made complete by the chef creating a small pocket for it in the cod piece.  The teriyaki was not overdone, so you could still taste the sweetness of the foie gras and cod.  Surprisingly, the "spot" tiger prawn soup was overshadowed by the cod, and was good - but a footnote compared to the other dishes.

Wagyu is synonymous with yum to me.  Sadly, I asked for rare to mid-rare, and the waitress, who cooked the steak on a stone at the table, cooked it to medium.  Not to stereotype, but she was Asian and didn't seem completely comfortable cooking a rare steak (a la many Middle Eastern people who also look at you funny when you make such a request).  Also, many people say that Wagyu is best served at medium because of caramelization of flavor.  Well, how a medium, verging on medium well steak remains like butter, is a happy mystery.  Everyone has heard the mythology surrounding Kobe beef, or Wagyu (simply not from Kobe), but it's remarkable when you eat it, and cool, rare, or mid-well, it remains just as soft, buttery, and delicious.  I just wish that it was grass fed and had that beautiful grass-fed tang.

Cooking it in front of us

Take a look at the formed, crisp rice, also beautiful, herbaceous, delicious.

The dessert was fantastic.  The fruit was tasty, and a great choice in Southeast Asia.  The chocolate, with some red beans, had this flavor that was almost reminiscent of cherry.  It was so delicious, honestly, that the waitress eventually brought out two spoons for my dinner companion and me to eat a few scoops.  We didn't finish off the chocolate, but only by exercising the greatest of self control.

One of the best Japanese meals I have had anywhere, let alone Kuala Lumpur.


Tatsu

InterContinental Kuala Lumpur

165, Jalan Ampang

Kuala Lumpur, Malaysia

03-2782-6118

tatsu@intercontinental-kl.com.my

4.5 of 5 

Pacific Pie Company

There is nothing bad to say about Pacific Pie Company.  You may incorrectly assume it is something like A La Mode Pies or Serious Pie, either related to American Pies or Pizza Pies.  Nope.  Pacific's Pies are of the Australian savory meat pie variety, and they are perfect.  The crust, the innards, there is nothing wrong with them.  And they are reasonably priced.  Their pasties and sausage rolls are good too, but it's hard to want anything but one of their perfect little meat pies.

The pies were so delicious we brought a number of the frozen ones home (and if you follow the directions, low oven heat for a little bit, they come out just as good).  My wife enjoyed the chicken and mushroom pie, and she doesn't like mushrooms.  I don't drink, nor enjoy the taste of beer, but the beef stout pie was delicious.  The classic beef pie, and sunday roast lamb were also memorable.  You cannot go wrong with any of the pies.  

This beet side salad also provided a punch of flavor and was well prepared and seasoned.

And then there were the sweet pies.  No complaints, though I wouldn't go out of my way for them - I would just get them when I was visiting the Pacific Pie Company to pick up a pot pie.

Key Lime Pie

Chocolate Cream Pie

So what's the verdict?  Isn't it obvious...


Pacific Pie Company
1520 SE 7th Ave
Portland OR 97214
503-381-6157
5 of 5

The Harvest Vine

If you are looking for quality tapas in Seattle, look no further than The Harvest Vine in the Central District.  While there are still a number of places to check off, and How to Cook a Wolf could be described as a delicious Italian tapas option, The Harvest Vine does not disappoint for traditional Spanish delicious.

Our family spent a special evening for a special occasion ordering just about as much as we could off the menu.  Here was the damage:

-Beet, Sheep Cheese and Serrano ham amuse buche (not pictured).

-Sardinas.

Grilled sardines.  Silver and a perfect balance of delicate and the sea.


-Pato Confitado. 

Duck confit with parsnip potato mousse. One of the nights highlights. Crispy duck skin and fantastic mousse. A complete win that reinforced my wife's obsession with duck confit.

-Venado. 

Grilled venison with licorice sauce and oyster mushrooms. Expertly cooked and totally delightful.

-Vieiras. 

The pan seared scallops were memorable. If you can believe it, the caramelized onion was quite possibly the star of the dish - which I can't decide if this is good or bad (that the scallop is overshadowed).

-Lomo de Conejo. 

Grilled rabbit with fideo noodles. The rabbit was seasoned excellently and delectable. The noodles seemed like an afterthought, though others in the family were big fans.  Myself, I could have double fisted all that rabbit strait into my mouth it was so good. 

-Coliflor. 

Roasted cauliflower with onion confit. A little salty, but I would have eaten 3 pounds!

-Pulpito a la Gallega. (Not pictured).  Baby octopus. Uniformly we didn't care for it. The paprika didn't do it any favors, it was both not picturesque and a huge miss.

-Sepias. 

Seared cuddlefish with squid ink bomba rice. On the complete opposite side of the octopus, this total win dish may have been the best of the night.  It was composed of perfectly marinated cuddlefish.  The rice could have been a little more aggressively seasoned, but the squid ink did amplify the flavor nicely.

-Foie de Pato. 

Seared foie gras. It is a tantalizing slab of foie gras, is it not?  Unfortunately, it was slightly under temp on the inside (in my opinion), with baby food on the side (not pictured). Delicious none-the-less, but overshadowed by less expensive, better dishes during the evening and far outstripped by other foie gras dishes around town.

-Garbanzos con Tomate. 

Garbanzo beans with tomato cumin sauce. The strong cumin flavor made the dish good but not fantastic.

-Cerdo Iberico.  (Also not pictured.  We ate it too fast!)  This fresh pork cut from a pata negra pig was another absolute smash hit. This was the single best bite of pork I've ever eaten!  Ever - Eaten!  Cracklin skin on the outside, juicy fatty soft meat.  I can still taste it on my tongue...

-Remolachas. 

Red and golden beets.  My beet hating wife ate and enjoyed these.

-Tabla Iberica.   

The cured meats plate was very good, with a wide variety of flavors coming from the same base ingredient (one piggy piggy). 

-Profiteroles. 

Oh yah.

Overall, the meal was great.  We were sad to have visited when the duck breast was not on the menu though, and a little disappointed by the inconsistent seasoning - with (for example) some of the rice being underseasoned, and things like the cauliflower being overseasoned.  These inconsistencies kept this meal from being perfect.  However, the cuddlefish, venison, pork, duck, sardines, beets, and rabbit were memorable, and the only protein problem was the octopus.  The service was solid and took nothing away from the kitchen, which you can actually see if you sit in the front of the house.

Harvest Vine
2701 East Madison Street  
Seattle, WA 98112
(206) 320-9771

4 of 5