Happy Teriyaki Sushi - Seattle WA

Getting bored with the menu items at my hotel and having returned the rental car. I found myself wandering hotel row next to the airport in Seattle. Around this area you do have a few fine choices such as the much touted 13 coins restaurant. But tonight I craved Asian cuisine. I missed the spices and textures of really good Asian cooking. Didn't really matter to me if it was Vietnamese, Chinese, Korean or Japanese. I was jonesing and needed a fix. As I strolled down hotel row I spotted a sign that advertised the Happy Hut Teriyaki Sushi. Japanese restaurant. It was in a rather odd place called the Jet Motel. a rather run down looking establishment that had a lot of American made trucks of various sizes and colors in the parking lot and most of them had Nascar number 8 stickers on them. I had already walked at least 3/4 of a mile or more from my hotel and it was going to be dark soon, So I decided to fake like I was chewing tobacco and stroll on in. Happy Teryiaki Sushi was the actual name of the restaurant, I guess they never thought anyone would notice the different names, or maybe just surmised that the clientele at the Jet Motel just wouldn't be able to put two and two together here. I would have bet on the later myself. Just outside of the place is the proverbial wall of photo's of the plates served here. Really nice looking stuff I might add.

The place is located in the middle of the Motel and is definitely an island unto itself. Like walking into another world. I love to stroll off the beaten path and try places that no one would go into on a bet. This place was different that is for sure. As I scanned over the mugshots of food outside the door I just couldn't help but think that I believe I saw just about every character from the film Deliverance walk by and think that classic line from the film while looking at me, I won't repeat it here. but you know the one. Poor Ned Beatty.

Opening the door to the restaurant was like Dorothy opening the door of her just fallen from the sky house and opening it into startling Technicolor. The place was spotless and beautiful. Decorated like a place that shouldn't be here in this establishment. There was just one other couple eating and they were Asian. Good sign. I was greeted by a very lovely young Japanese woman with eyes that seemed to say. "Please, when you go. Take me with you". Like being in a void with zombies all around you or some odd place from the Twilight Zone. I half expected to see Rod Serling sitting at the Sushi counter smoking a cigarette and telling me that I had just crossed over into the Twilight Zone. I wondered if I could ever leave.

I sat Italian style with my back to a wall and the front door in full view. She handed me a menu and asked if I wanted a drink. "Sapporo, long, cold and tall please" was my response. I read through the menu. Mostly familiar stuff and some really nice choices. She returned with my cold Sapporo and I started to order from the Happy Sushi side of the menu, where they had quite an extensive menu. But it didn't take me long to find out that the clientele had quickly gringoized it.

" I will have the Toro" No have, she said. Ok, Ikura, Nope, Hamachi? Nope, Ika? Masago? Uni? No, No and No. The only things that they had available were the dreaded Big Macs of the Sushi world. California rolls and the like. Now I felt her pain and understood the look in her eyes. She knew that I understood that if she stayed here any longer she would be forced to either get a Dale Earnhardt tattoo or forced to start wearing khaki Bermuda shorts, black socks and Jesus sandals with a World Wrestling T-shirt. But wait! Unagi!, They had Unagi. Ok, I love Eel and quickly ordered a batch up. But first out came the obligatory bowl of Miso soup. The Japanese equivalent to a good Kosher Matzo or chicken soup. It looked wonderful and had a heady and yeasty aroma to it. A bit more pizazz in this soup than I am used to. It worked very nice. I was served a lovely little ice cold shrimp on a bed of cabbage with a spritz of rice wine vinegar on it as well.

A great starter. Next came the Unagi ($3.95) and an order of Maguro ($3.50) It looked wonderful and artsy. One of the reasons why I love Japanese cuisine, just beautiful edible pieces of art. I nodded approvingly to the Sushi chef. An older gentleman of at least 70 years old.

The Eel was nicely smoked and had just enough Teriyaki on it as not to overpower and the Maguro was surprisingly very fresh and creamy.

Then came out a side salad containing what I was told to be a Japanese Ranch Dressing? And indeed it did taste like Ranch Dressing but with maybe some Miso mixed in it? I asked the girl and all she could tell me was that some guy comes in and makes it. What guy? she didn't know. Oh well. it was very good. a sort of creamy miso ranch mayonnaise concoction. it worked for me.

Next up is an all time favorite of mine. A Japanese curry. The Japanese are the masters of taking that spicing curry mixture and tempering it out to make a light and dreamy curry all their own. I ordered the Chicken Curry ($6.59) This dish satiated my hunger for Asian food it was a great balance of hot and mild. The veggies were not overcooked and had a nice firm bite to them and as with the chicken had been simmered in the curry for just the right amount of time. Solid gold this dish was.
With my meal finished and the sun slowly going down outside. I paid my bill and left. Leaving behind the doe eyed waitress and lowly sushi chef to continue on plying their trade to an audience that would rather watch cars turn left for 8 hours straight than appreciate the valiant culinary fight that this place brings to the table everyday. Looking back now I wondered if this place was there at all or did I really trespass over into to Twilight Zone? After all I had just been to Portland and had a few brownies at the street fair?

Happy Teriyaki Sushi

Seattle

Open 10:30 to 9:00pm

Chow

Michael

Peco's Pit BBQ - Seattle WA

We ran across this little consummate classic dive of all dives. Just a straight no nonsense take out BBQ joint in Seattle Washington. We arrived around 11:15am and there where a few people eating at the various wooden tables that scattered around. No indoor seating. No line as we rolled up to the window and checked out the menu. Just three items. and that is it. Choice of a pulled pork. Pulled beef, Beef brisket sandwich, Oh and the sides consisted of a link and beans. and that is it! All of the sandwiches were $6.40 each tax included. a link on the side was an additional $1.45. The aroma was out of this world. I stepped up to the plate and asked the woman behind the window what was the most popular and she very nicely asked if this was our first time here? To which of course we replied "yes". She then told us that it was basically a tie between the Pecos Beef and the Pecos Pork sandwiches and that they were both pulled and shredded. and the brisket came in slices. The sandwiches come wet and I mean very wet with your choice of medium. mild or blazing hot BBQ sauce that they make. I asked for the Pecos Beef with medium heat BBQ sauce with a side of a link sausage and beans. She wrote my order on a brown paper bag and called it out and then passed the bag back to the cooks who were behind her. this bag I thought was just ingenious as it not only served as the order pad but the actual vessel in which to put the order in. And in less than a minute I was handed my brown bag filled with this magical concoction of shredded beef and spice. we sat and opened our bags like kids opening a gift bag at a birthday party. And the sandwiches that we pulled from these humble little brown bags were truly astounding! I have not been a fan of BBQ for years. In San Diego you might have maybe 1 or 2 good BBQ places, Heck, even Huffman's BBQ just doesn't taste like Huffman's anymore.
This was one of those rare foody finds that you dream about encountering. Just phenomenal service and product and dare I say, The best dog gone BBQ I have ever had this side of the Mississippi! This sandwich was just bursting with moist and tender shredded beef. And although I ordered it with the medium heat sauce. it was still mild for me. Maybe I just have jaded or scorched taste buds now after eating at Ba Ren and Dao Son (Thanks Kirk). It had just a wonderful hickory smoke taste running through it. and you know when you have had good BBQ, when you can't wash the sticky sauce off of your hands no matter how much soap you use, and that hickory smoke lingers on your taste buds and clothes for hours after like a good cigar. No way you could pick these babies up with your hands and hold them to eat. They came with a plastic spork and 5 napkins. The plastic utensil was the only way you could eat these guys. the bun was merely there to stop the sauce from running all over the place. I just cannot say enough about the flavor and texture of the beef. it had an awesome mixture of slightly charred outer beef mixed with a moist and tender inner section, a great indication of that long and slow cooking process that great BBQ brings out. The sauce was very different in a great way. it had a slight Mexican style / Southwest jalapeno heat to it. It was a perfect combination.
Like a great Asian eatery this exhibited spice Nirvana. An incredible balance of spices. sweet with heat. The Link was a little hors’dourve, A teaser of spice and texture. I don't know if they make these here but incredible as well. Nice pop to it and great spicy heat. You can definitely see the chili pepper seeds sprinkled throughout.
The beans were of the same quality. You can tell that someone here is passionate about what they make and serve. Nice and tender with chili peppers and onions and bacon bits. Oh My!Love it when there is a true culinary artist behind an eatery. We sat there an ate our miraculous lunch and started to notice that huge lines began to form. And as we looked around at the other tables there must have been 30 people now eating and at least 25 in line.
And they kept on coming. By the time we left it was a virtual feeding frenzy of the Washington State few and privileged who knew of this place.
So remember if you ever find yourself in the Seattle area, this place is tucked right behind Safeco Field in an industrial area. It looks like and old gas station but smells like heaven.

Only open from 11am to 4pm daily. and worth the plane ticket from anywhere is Pecos Pit BBQ!

One more look for ya to drool over.

Pecos Pit BBQ

2260 1st Ave S

Seattle, WA 98134

(206) 623-0629


Mucho Chow

Michael

Salumi - Seattle Washington

Salumi in Italian means cured meat and predominately made from pork. And this little hole in the wall deli on Third Avenue in Seattle is the Vatican of all things cured.

Located in an older part of downtown Seattle and owned by Gina Batali, the sister of "Molto Mario" Batali of the food network and the dream of their father Armandino Batali, who had studied the craft of how to cure meat products while working in Italy.

Let me tell you something here. Stop reading this and either get on a plane or call Gina up and get some of this stuff immediately! I mean the product that this place has is of amazing taste and quality. You will become addicted and no pun intended. there will be no cure for you after one bite of any of they're product.

The place is open 11am to 4pm and the line starts to form really early. it is a very small narrow deli with one door and people squeeze in an out of this place from the time it opens to the time closes. Most leave with eyes glazed over clutching they're artisan cured meats as they make their way back through the line and out onto the street.

The Finocchiona Salami is unreal and after one taste you will understand why this is the biggest seller here.

Made with cracked black pepper and fennel seeds with a touch of curry. Thinly sliced onto a fresh roll that has been slathered with an Olive Oil and garlic preparation. The texture of the salami is perfect. at first bite of a wafer thin slice you feel it almost melt in your mouth, creamy and not real chewy. you taste the cracked black pepper and fennel seeds and then the slight hint of curry enters the picture towards the end. Rounded out by the Olive Oil and garlic spread.

Have your cardiologists phone number handy, because you are going to want to try another one.



They also have an interesting version of Lamb Prosciutto. I have never seen nor tasted this one before. anywhere. It is a house specialty here at Salumi and from what Gina told me it took awhile for them to come up with the recipe.

Sliced wafer thin as all fine cured meats should be the Lamb had a slight lamb gaminess to it. Which of course for those who like lamb love. funny, you either like lamb or you don't. This one was very creamy in texture and definitely just melted in your mouth like an Italian lamb M&M.


It is a beautiful shade of light red and would go excellently with a big bold red wine, some big flavor cheeses and of course some crusty bread.

All of the meats are cured right here on the premises and most are hung up to cure and dry in a glass humidifier that you have to walk by as you stand in line.

So, like I said before. Run don't walk to this place and after one taste you will be calling Gina every week for another fix of Salumi's Artisan Cured Meats.

Chow

Michael

Salumi
309 Third Ave South
Seattle WA 98104

206-621-8772