Travel

Neighborhood Guide Restaurant Recap Seattle Travel

POC-owned Businesses — Green Lake, Seattle

One of the largest, and most visited parks in Seattle, Green Lake is a must-visit for tourists and locals. With a large lake in the middle, it’s popular during the summertime because of the swimming areas with diving boards, and open swim spots. There are also lots of playfields, open grasses, and places for picnics. Depending on the time of day, the 2.8 mi loop around the lake can be packed full of runners, bikers, strollers, and animals. Mornings and daytime during the weekdays are the best times for no crowds. It’s also a great spot to work up an appetite, with plenty of choices around the area.

Green Lake is affluent and fairly white, so after living here for a few years we’ve made it around to a few places that are owned by people of color. The list includes restaurants and cafes to help support people of color who are working in the area. Use your dollar as a vote for people of color!

Did we miss anything? Leave a comment and we can update the list!

June 29, 2018 0 comment

Personal Story Restaurant Recap Travel

Exotic-Ass English Food

written by Justin Inahara

I’ve just spent nine hours on a flight to travel to a foreign country. I meet with Miko and soon we are driving to the southern coast of England. We drop our bags and head to the nearest pub for food and a drink. I survey the menu and while I consider myself quite fluent in the English language, I don’t recognize any of the items listed on the menu. Bubble and squeak, bacon bap, mushy peas — I’m reading English but not understanding what is in front of me. It makes me think, ‘why this food is so different than what I grew up eating! So new. So exotic!’

Thus begins my adventure into British cuisine…

Sunday Roast

Sunday roast with pork

A beloved English tradition born in the 1400s, Sunday roast has become a favorite of Brits. A huge plate of roasted meats, veggies, and a few other foreign sides make up this weekly tradition. According to multiple sources, the Sunday roast began as a post-church meal, with Sunday being the easiest day to gather the whole family. The story is that the men would help prepare the meat, peel potatoes, and then find themselves at the pub for a few pints while the women cooked. The women would handle the cooking and once the men returned from the pub, they would all eat a massive meal. Also to be noted is that the Brits love beef, so much in fact that King Henry VII’s guard became known as the Beefeaters because of their weekly meal of roast beef.

So with all of the background, we catch up to 2018, when I had my first proper sunday roast. Our guide Ryan, along with Miko, and I made it over to Hoxton’s The George & Vulture for the Bacchus Sunday. Bacchus Sunday was birthed from Bacchus Pub & Kitchen and now aims to serve their roast dinner at multiple venues across the town of London.
We started with a pint and selected our meat of choice for our roast. The choices included beef, pork, duck, chicken, vegetarian, vegan, and a mixed meat plate. We each opted for a different meat and we were served a massive platter of food. I ordered the pork plate and received a massive mound of well cooked pig, roasted potatoes, parsnips, kale, beets, carrots, pork stuffing meatballs, and Yorkshire pudding all soaking in a clear gravy. I was overwhelmed. With instruction from our chaperone, I experimented by adding some apple sauce, mint sauce (so exotic!), mustard, and a homemade horseradish that was excellent. We finished our plates, had another pint for good measure and fatly walked through Brick Lane for a bit of calorie burning and remorse.

Full English Breakfast

A full English breakfast

Breakfast with beans, tomato and tons of meat? An intimidating woman with a booming voice, shouting your order off in foreign jargon? A cafe full of middle-aged British men during their break from the office/work site? Of course, I loved my first English breakfast experience.

We headed to Regency Café in Pimlico for my first official fry-up and I was not disappointed. I opted for coffee with a fry-up and black pudding that cost about 7 quid (the local currency). Once the meal arrived I happily stuffed my face, slurped on my coffee and dipped my bites with HP (aka “brown”) sauce. I was overwhelmed by the amount of food and how quickly I devoured the giant breakfast. My recommendation for your first fry-up is to drink way too much the night before, wake up and get yourself a giant plate of this comfort food, then finish with a nap. You can see me before my food was delivered—in superb form after a late night at the pub.

Hung over Justin, waiting for food

The history of the English fry-up is well documented and believed to have been born from the Gentry wanting to host and feed their guests. Usually consumed before a day long hunt, the breakfast gave the hosts a chance to show off the wealth of their lands. Meals included meats, vegetable, and grains that were gathered from their lands and was prepared using Anglo-Saxon recipes.

The modern fry up can be found all over the UK and is a staple for all levels of society. The common version features back bacon, eggs, British sausage, baked beans, fried tomato, fried mushroom, black (blood) pudding, and toasted bread. There is a huge difference of opinion about other ingredients that should or should not be included with the meal. The region also influences what is served for a fry up, for example, the Irish serve their meal with Irish bacon, sausage, white pudding, Irish soda bread, and Irish potato cake compared to Scottish, which has black pudding or a slice of haggis.

We had another experience with some friends on our last morning in London, at Canary Wharf’s St. George’s of Mayfair. It was the same great experience, same hangover but less shouting. By this time I was a pro and doused my eggs and meats in brown sauce like a regular ol’ chap.

Scotch Egg

Scotch Egg!

Justin overly excited for his first Scotch Egg

“So I got this great idea… let’s get a cooked egg, wrap it in minced meat, THEN FRY IT!”
Unknown Genius

This might be one of the most absurd things I’ve eaten in England. It is an amazing triumph of cooking technique to bring these delicious ingredients together into a handheld snack. We headed to Scotchtails in Borough Market to get a fix and was greeted by this delicious snack. There has been a bit of contention about whether Fortnum & Mason was the actual creator of the Scotch Egg or if it was a copy of the Mughlai dish nargisi kofta. They are essentially the same dish but the Mughlai version is served in a gravy featuring garam masala, ginger, and peppers.

Overly excited justin

The outside is crunchy, salty from the minced meat, and the egg on the inside makes for an indulgent snack. While I had my first scotch egg on the street, I would highly recommend tucking into a pub, get a pint, and an order of this fried treat!

Pie + Mushy Peas

Pie and Mushy peas covered in brown gravy

One thing I adore about English food is the names for certain dishes. Bangers (sausages) for example, were named after the sounds made from the sputtering of water in oil. After World War II there was a shortage of meats, so butchers ‘extended’ their supply by adding lots of cereals that caused the sausages to have more water than usual.

Mushy Peas is exactly what it sounds like, peas that are mushed. I grew up hardly eating peas — my dad used to make his version of sloppy joes that made use of peas and ground beef in a gravy made mostly with cream of mushroom. My mom detested peas after being forced to eat them as a child. They were served overcooked and from a can, so my pea experience was limited and never mushy.

We were hard at work when we visited Pieminister at Borough Market, and I had my first pie and mushy peas. The meat-filled savory pie was flaky on the outside and filled with beef, carrot, and potato. Served in a to-go container with mushy peas smothered with gravy. It was a heavy meal for the middle of the day — one that might be better for someone burning more energy than a London tourist. The mushy peas are one of the better ways I’ve eaten the pod fruit, and there are never any complaints from me when my food is covered in a brown gravy.

The exotic nature of British food is one that has me intrigued. After years of people bashing the cuisine, I think it’s safe to say that there are some stars among the dark sky of the British food landscape. I’ve only just scratched the surface of this cuisine and it’s gotten me thinking I need beans served with every breakfast from here on out. We haven’t even mentioned the other famous foods like fish & chips, jellied eels, or a bacon bap! Stay tuned and keep eating.

June 19, 2018 0 comment

Neighborhood Guide Seattle Travel

4 Bellevue Lunch Spots Owned by People of Color

written by Justin Inahara

Bellevue is a business heavy area and during my 2 years working there, I’ve gathered some tasty spots to eat. Here are my 4 Best Bellevue lunch spots owned by people of color!

Los Chilangos

Los Chilangos Wet Burrito

10713 Main St, Bellevue, WA 98004

Los Chilangos is a family-owned and operated catering and taco truck company based in Seattle that aims to share a taste of Mexico City street food. Owned by Noemi Mendez and her husband, Los Chilangos has been running for 9 years in the Seattle area. “I (Noemi) come from a long line of traditional Mexican cooks and culinary entrepreneurs that have greatly influenced my life, and in turn, the way I run Los Chilangos. Having the largest impact on me was my Father, who ran a successful tamale business in Mexico City, just like my Grandfather before him.”

While there are no tamales on the menu, the company takes lessons learned from generations of cooks to feed the lunchtime crowd. Located in the parking lot of the Rudy’s Barbershop, it draws a massive lunchtime crowd from the Coding Dojo, people getting a lunchtime haircut, and construction workers that are scattered throughout the growing downtown Bellevue. Check it out their delicious food in one of the many forms — the humble taco is my recommendation. Don’t sleep on the Horchata or Champurrado to go with your food, both are homemade and tasty!

Cafe Bollywood

Cafe Bollywood Palek Paneer (front), Channa Pindi (far), and the Vegetarian dish of the day (right)

102B Bellevue Way NE, Bellevue, WA 98004

A recent addition to the downtown Bellevue area, this “cafe” has some of the tastiest Indian food for lunch and dinner. The foods range from the familiar (see Chicken Tikka Masala) to Lamb Khorma and a northwest inspired Salmon Tikka. All foods are made in-house, including their bread which is cooked using a commercial tandoor machine. The lunch special is the move, $10 for 2 entrees, rice, naan, and riata (a yogurt condiment). They offer a vegetarian and non-veggie combo that features 3-4 standing items (GET THE PALAK PANEER) and a rotating veggie or chicken dish of the day.

Seoul Garden

Seoul Garden’s Soon Du Bu Jigae with Banchan

304 105th Ave NE, Bellevue, WA 98004

A Korean spot located in a strip-mall in downtown Bellevue, you might recognize it from our Seattle’s 5 best cold noodle spots , but they offer many other Korean favorites. This is one of the few Korean spots in the downtown area that serves soups like Mul Naengmyun (물 냉면) for the summertime and Kimchi-sundubu-jjigae (김치순두부찌개) for the cold winter months. All meals are served with banchan and rice, so be ready to eat a lot!

Dough Zone

Dough Zone’s Pork Xiao Long Bao, cold Beef Shank, and Sour Cucumber

15920 NE 8th St #3, Bellevue, WA 98008

Dough Zone is a direct competitor of Din Tai Fung and they have grown to 4 locations including their new restaurant in the International District. Founded by Jason Zhai, the original location opened in the summer of 2014 near Bellevue’s Crossroads Mall. Dough Zone has become a Seattle favorite for dumplings and looks to grow to meet the demand of their delicious freshly made food.

This is a great spot for a long lunch and is better with more people. The food is served family style and like any good meal, sharing is caring. Dough Zone offers it’s diners a chance to watch the magic of dumpling making happen in front of their eyes, so you know the food coming out of the kitchen is freshly made. My personal favorites are the Pork Xiao Long Bao (小笼包), Sweet and Sour Cucumber (拍黄瓜) and the Q-Bao.

May 23, 2018 0 comment

Japanese Food Personal Story Travel Video

Half+Half: Tokyo, Japan

written by Justin Inahara

If you’ve been following our Instagram (you should… we updated it more than our blog!) you might have caught our trip to Tokyo, Japan! After many hours of blood, sweat, and tears, we’ve put together a quick video of our journey! Peep the video below for lots of food and hella B-roll.

More to come! Let us know what you think via IG!

May 21, 2018 0 comment

Filipino Food Japanese Food Personal Story Restaurant Recap Travel Words

5 Meals to Try in Asia — Half+Half Travel

written by Justin Inahara

For the past 4 weeks, I spent time traveling throughout Southeast Asia and Japan looking for 5 meals to try in Asia. I ate all the food I could, took pictures, and explored to my heart’s content. I’ve spent many hours since contemplating this post — assuming a normal pace of 3 meals a day, I would have had roughly 84 meals during my travels.

I had been planning this trip for few months before I left my job and set off to the following places:

Tokyo, Japan
Puerta Princessa, Philippines
Singapore
Bangkok, Thailand
Phnom Penh, Cambodia

Without further ado, these top 5 meals of 2018 in Southeast Asia.

1. Yakiniku (焼き肉)

Everyone can join in on Yakiniku night!

Here’s a big meat assortment that was eaten quickly by our group.

Throughout Japanese cuisine there is a common thread that good ingredients make food better. This rings true, especially with yakiniku. The simple meal got its start following the Meiji Restoration when eating beef was legalized in 1871. After beef was legal and abundant, yakiniku became a blue-collar staple and was thought to have been invented on Hokkaido island. In modern times, you can really see how Korean food has influenced yakiniku around the country and is becoming much more familiar to the Korean BBQ that is found in America.

Yakiniku Kochikaru, located in Higashi Murayama, had mostly Korean BBQ staples featuring specially marinated meats like bulgogi and galbi. At its core, yakiniku is barbecue — thinly sliced pieces of meat, grilled at your table and eaten with sauce (usually fermented beans, soy, or sesame oil with salt). Leafy greens are also served to wrap around the meat with any other banchan included. It’s simple but requires high-quality meats to take this dish to another level.

Our hosts ordered for us and we dined on beef tenderloin, beef tongue, and wagyu beef. Soondubu, kimchi, and banchan were also ordered, giving us different tastes to cut through the richness of the fatty beef. We rounded out the meal with a few hi-balls (whiskey and soda) and we waddled out of the restaurant.

As you can see, we loved the food! The meat was well marbled creating bites of beef that were melt-in-your-mouth good (A5-grade wagyu beef!). The simplicity, quality, and the atmosphere of the meal combined to make this meal my favorite of the trip.

—

Yakiniku Kochikaru (焼肉コチカル)
Sakaecho Higashimurayama Tokyo, 東京都東村山市栄町 2-25-14

2. Black Pepper Crab (黑胡椒螃蟹)

Julie and I, loving on some crab!

Singapore is a wonderful country that has the benefit of being in the center of some amazing culinary hotspots. China, Indonesia, Malaysia, Thailand, Vietnam, and a large number of expats from around the world help to create a wonderful food culture unlike any place in the world. One of the most popular pastimes of Singaporeans is to eat food, so you know it’s a serious business.

A friend took me to Por Kee Eating House after talking about their black pepper crab non-stop. So we brought our own bottle of wine and ordered a massive serving of the crab. The entire crab was broken down and each inch of the crustacean was coated with a dark black pepper sauce. After a few bites, my lips started on a constant burn that was right on the edge of too much spice. The crab meat was sweet and worth running the risk of getting fiery sauce on your favorite shirt. The restaurant provided wet napkins and a small dish of water to clean your hands after the dirty work was done.

Along with the crab, we ate bean curd with mushrooms in a brown gravy and broccoli in brown sauce. The meal was rounded out by an extremely Singaporean dish, Cereal Shrimp. The shrimp was coated in a sweet and crunchy cereal, deep-fried to perfection. The combo of a sweet coating with the briny shrimp made for a knockout combination. The pepper crab was the highlight of the meal but the supporting cast made this meal jump to my top 5.

—

Por Kee Eating House
69 Seng Poh Lane, #01-02, Singapore, Singapore 160069

3. Yakitori (焼鳥)

Tsukune from Torihiko

Chicken thigh wrapped in skin.

Another meal that stays true to the Japanese food philosophy that quality ingredients makes for unforgettable food has made it’s way on the list. Yakitori is grilled chicken parts that are cooked meticulously over special Japanese charcoal (binchotan). Yakitori deserves its own dedicated restaurant, and unfortunately, there are no places like this in Seattle. (Please tell me I’m wrong, but to my knowledge, there are no places in Seattle proper or north of the city.)

This was our first meal for our vacation, and we opted for the omakase (chef’s selection). We were greeted by a chicken sashimi, and reluctantly took our first bite in Japan and started our 7-course meal (more on the chicken sashimi in a future post!). The sashimi was much better than I expected and things got more delicious from there. Our first skewer was a chicken meatball the size of a corndog, and one of the juiciest meatballs I’ve ever eaten. This was followed up by chicken thighs wrapped in crispy skin, then liver, gizzards, wings that were carefully cut open, breast, heart, with a mix of salads and sides. The meal was delicious but I had to skip out on the liver, I know that purists will say that the chicken liver is the most valuable but I just can’t do liver! It was a nice trade though, Miko ate my liver and I ate her gizzards.

It was all cooked right in front of our impatient faces, by a master chef and his two assistants. The smoke in the room, a few pints of lager, and the casual Japanese spoken around us added to the feelings of joy of being in Japan. Yakitori is the ultimate drinking food, and should be available everywhere that people love bar-b-cue and a libation.

—

Torihiko (とり彦)
2 Chome-15-2 Kamiosaki, Shinagawa, Tokyo 141-0021, Japan

4. Kuy teav (គុយទាវ)

Kuy Teav, the cure for anything

One of my best friends (I’m talking about since 6 years old) showed me around Phnom Penh during the last leg of my trip. Her mom, an immigrant from Cambodia that fled during the war, was always cooking delicious food when I would visit. So on my first day in Phnom Penh and after my 3rd week of dealing with stomach issues (I’ll spare you the details), we headed to Malis for a comforting bowl of kuy teav .

I had never had kuy teav at my friends place, so this was an experience to learn more about Cambodian cuisine. The dish is a clear pork broth, with rice noodles, usually pork (loaf, minced or otherwise), fried garlic, cilantro, and green onions. The broth is slightly sweet and salty, but has light amounts of fat, making it a perfect meal for someone trying to get over a few weeks of stomach issues. My bowl, which had chicken instead of the pork, disappeared quickly and I understood why this breakfast dish is frequently sold out by midday. If you find yourself in Cambodia, wake up early and get yourself a bowl kuy teav.

—

Malis
136 Preah Norodom Blvd (41), Phnom Penh 12301, Cambodia

5. Boodle Fight

Me and the Boodle Fight

Chicken Inasal, Mussels, Sea Beans, Bicol Express and more!

While many Filipino-Americans recognize and call this style of eating kamayan, most Filipinos will not recognize what meal you are talking about without more information. Kamayan directly translates to shake hands, but really speaks to the act of eating with your hands. Most Filipinos will recognize the term Boodle fight, and it might be the gateway meal that can introduce Filipino cuisine to hundreds of new fans.

Boodle fight has its origins in the military of the Philippines. When meals were served to soldiers, food was on banana leaves, on a large table. This was the great equalizer of the military, high ranking officials would join the low ranking soldiers at the table and all would eat with their hands. The fight came from the fact that you had to eat the same food served to dozens of hungry men, so in order to fill up, you had to fight for it!

This was my first boodle fight and while I had plenty of experience fighting off my hungry brothers growing up, I thankfully didn’t have to fight anyone for food. We met up with Miko’s family (12 or so people) and we feasted! I approached my pile of rice placed on the leaves and began to “fight” my way down the line of food. (Editor’s Note: we had to teach him the fine technique of eating with your hands first) Steamed mussels, Bicol express (spicy pork in coconut milk), grilled chicken, and shrimp were some of the food that was spread out on the length of the 3-foot long table. A cold San Miguel to wash down the delicious handfuls of food and I was happy. Somehow, eating with your hands makes the meal more enjoyable and much more casual to talk with your neighbors. It was a great way to meet family and I can’t wait for the next one!

—

Haim Chicken Inato
294 Manalo Extension, Puerto Princesa, 5300 Palawan, Philippines

My trip through Japan and Southeast Asia reinforced every travel and food show I’ve ever seen, claiming that the best food could be found in there. Between the huge variety in barbecue and new ingredients that were completely foreign to me, I realized that this trip was not enough to scratch the surface!

What foods/places did I miss on my top 5? Let me know via

@halfandhalffood

@justinTaylorImages

@JeetJeetRibbyRibby

May 11, 2018 0 comment

The selection of donuts at Dilla's Delights

Restaurant Recap Travel

Dilla’s Delights: A Detroit Destination

written by Miko Russell

I was passing through Detroit for work last summer and wanted to stop for breakfast before my flight home. Originally I had planned to go to a different coffee shop downtown but I couldn’t find parking near it, so I ended up several blocks away. As soon as I got out of my car I looked across the street and saw a big, fat donut and the name Dilla’s Delights. Now, I only knew of one person named Dilla (and the donut? c’mon) so I had to change my plans and go there instead.

The interior of Dilla’s Delights

What I found was a bakery and coffee shop that was started by legendary hip-hop producer J Dilla’s Uncle Herm as a tribute to him. While I was there I chatted with the employee, who said business was going really well despite having such a cold winter when they opened back in 2016, and saw people from the community get welcomed in with open arms no matter who they were.

My normal donut order is a maple bar, which are pretty mellow, but had to get a tangy Aaliyah Lemon Filled donut in honor of my favorite R&B singer growing up. It was so stinkin’ good!! The coffee was tasty as well, from Water Street Coffee of Kalamazoo, MI. I would’ve loved to spend a little more time at the cafe but I had to run and catch my flight.

The exterior of DIlla's Delights // the Aaliyah Lemon donut

The exterior of the shop (L) and the Aaliyah Lemon Filled (R)

If you’re ever in downtown Detroit make sure and get to Dilla’s Delights! Head over early because they sell out, these donuts are in-demand.

Dilla’s Delights
242 John R Street, Detroit, MI 48226
dillasdelights.com

A Dilla Day Playlist

We asked our friend Orlando, host of the Washed podcast and the biggest Dilla fan we know, to curate a playlist to celebrate Dilla Day for the blog. Here it is on Spotify, tune in!

February 10, 2018 0 comment

Japanese Food Personal Story Travel

Ozoni (お雑煮)

written by Justin Inahara

Not gonna lie, Ozoni(お雑煮) was not always my favorite dish for Japanese new years. It was there, but sometimes other food would find it’s way to my plate before the traditional New Years soup. Every year I spend away from the family for New Years, I come to appreciate it more than ever. The dish has it’s roots in samurai history as an easy stew to make. 雑(zo) means “miscellaneous” or “mixed”, and the second, 煮(ni), means “simmer” or “boil”.

My grandma makes a Kanto style zoni that is light and simple. Made from clear miso soup which is flavored with bonito based dashi and soy sauce, it’s a simple dish that keeps your mochi easy to eat. Served with a big mochi and some mushrooms, simple but delicious. Last new year’s post about mochi meant we had lots to use up every year. Ozoni was a treat that I didn’t deserve!

Check out the rest of the spread for the Inahara New Years! Thanks to Miko (@yo_miko) for the photos and until next year!

Gobo (きんぴらごぼう | Burdock root)

Inari Zushi (いなり寿司)

Kuro-Mame ( 黒豆)

Mar-Far Chicken

January 2, 2018 0 comment

Chef Profile Restaurant Recap Travel Vietnamese Food

Restaurant Profile: CôBa

written by Justin Inahara

After spending a few days in London eating, it might be time to stop picking on the Brits. Before I ever came to London I’d keep hearing that the food was terrible. Bland, tasteless, and overpriced. Even Miko, who lived there for a while, refused to eat any of the Asian food (except South Asian, which she claimed was “the best”) because it was so bad. But the past few years there’s been a new food appreciation and much more creative culinary spots to check out.

And after everything I experienced at CôBa I can safely say that delicious food has definitely landed in London!

Located off the touristy path of King’s Cross, across from a hole-in-the-wall fry joint, and down a few bus stops lies CôBa. Our amazing hosts, Luke and Jasper, had talked up this place over our conversations about a quick visit to London. It was described as “the best Vietnamese food in London, especially the lamb. Vietnamese flavors with Australian bar-b-cue techniques.” The idea was something that I had not come across before but what a wonderful combination! Charred, rich meats served with crunchy veggies, dipping sauces and acidic pickles immediately caught my attention; the delivery of all these elements is something that I believe Southeast Asian cuisine has mastered. The interplay of these variables is the biggest theme I have found so amazing about Southeast Asian foods, also making them so exciting. I’ve eaten this type of food my whole life with my friends and their families, and have been learning to cook it more and more, but getting this dining experience from a true master of the cuisine was such a great experience.

Environment

The non-descript outer building made for a great impression once inside. Large windows, and wonderful light fixtures helped to set the atmosphere of a cafe. We sat in the middle of the dining room in a large table, enough for 8 and were the closest to the bar. There were a few cozy booths, a large window corner table and a low bar against the street facing window. Lots of wood, brassy light fixtures helped to warm up the space especially on those cold London nights.

Drinks

One of the first things we had been told about this place was that the drink menu received an equal amount of attention as the food. We started our visit with a cocktail (as any wonderful meal should), Miko opted for the Mamarita which was a wonderful blend of jalapeno, paprika tequila, agave syrup, blood orange, lime (she likes spicy drinks). I opted for the Thyme is Money Whisky Sour built with whisky, apricot jam, thyme, lemon bitters, egg. It was a cool and subtle drink that made me feel like I was drinking outside in the sun.

The Delicious, Delicious Food

We started with the appetizers and all were delicious with one major standout—the BBQ Lamb Cutlets!!! This was the best lamb I’ve ever eaten. Bones on and all, you just grab and bite. When you come here, eat these. I will pay for your dish if you are not satisfied; they are so awesome. The papaya salad was super tasty, and spicy! The more I ate, the more excited I became for my main course!

Any foods that come in a bowl are more than welcome in my world, especially when its filled with noodles. When the Lemongrass BBQ Pork Noodle Salad arrived I got to mixing the slightly charred pork, chopped veggies and limes. Along with the pork you could also choose from chicken, beef, prawns and veggies. The Duck Ramen was balanced and lighter than I imagined it would be. It was the first time I had tasted anything with that flavor profile, it was sweet and a hint of licorice from the star anise. We also tried a bite of the veggie noodle bowl that featured a perfectly charred set of Okra and assorted peppers.

The empty dishes from our main course left the table and wine glasses were filled up and dessert was ordered for us. Two servings of a Passionfruit Panna Cotta, that came in a small glass jar. The top of the Italian dessert was covered in a tart sauce of the passion fruit and a few seeds for texture. It was a wonderful way to end the meal not to mention a ‘cheeky’ glass of sparkling wine for good measure.

The Man Behind it All

Let me introduce the man behind Cô Ba’s success: Damon Bui is the leader behind the popular Vietnamese ‘Table for 10’ supper club that had been his hard work for years before CôBa became what it is today. CôBa (meaning ‘Auntie Number Three’) is working to shape what Vietnamese food can be, honoring tradition by using particular flavor profiles but adding a twist that reflects the reality of the chef. Damon grew up in Australia and his story of food culture is much like other children of immigrants: food at home was from his parents homeland and food outside of the home was the country’s influence. He created a supper club and started cooking there, thus beginning his work as a chef.

We were lucky enough to be introduced to him through our mutual friends and got to ask him a few questions about CôBa and life!

Who was the person who taught you to cook?
Mum. As like most Asian kids, I helped out in the kitchen from a young age but it was when I decided to come to London that I made my mum teach me how to cook properly. Nothing like knowing you won’t have mum’s cooking to motivate you! 🙂

Your Favorite ingredient right now?
As a Vietnamese, fish sauce – it is life. All. The. Time. I even use it in my spag bol for extra umami. [Editor’s Note: we feel this. In our hearts. <3]

What should people know about CôBa?

When I am retired, there will be a CôBa somewhere less frenetic and I’ll be doing the same thing but at a slower pace. It is a labour of love.

What do you cook for yourself?
Roasts. When I have the time, I am obsessed with roasts especially pork or lamb whether in the oven or more experimentally in the smoker.

When do you know that you have a dish that is ready to be served at CôBa?
There is an aha moment where I’m like ‘yeah I’d pay for this and come back next week to have the same thing again’. Then I test it on MJ and friends.

This was hands-down some of the best Vietnamese food I’ve had anywhere, so do make sure and try it when you’re in London. Thank you to Damon for the hospitality and to Luke and Jasper for introducing us to one of our new favorite restaurants!

CôBa
244 York Way, London N7 9AG, UK
cobarestaurant.co.uk

June 28, 2017 0 comment

Travel

Justin Hates Olives: A Barcelona Love Story

written by Miko Russell

Justin hates olives. A lot. I can’t understand why because I absolutely love them. As a kid I’d put black olives from the can onto my fingers and bite them off, which seems like a pretty common kid (or grownup?) thing to do. However, on our very first date we were at a bar and I ordered some olives to snack on and Justin ate one. I didn’t think anything of it at the time, other than ‘why isn’t he eating more of these olives?’ but it turns out he hated them (duh) and was trying to act cool in front of me (aww). In Barcelona olives are plentiful and much more delicious than in Seattle, so I took this as an opportunity to force Justin to try them over and over again in the hopes that he will someday enjoy them.

This comes with one caveat: I’m no expert on olive varieties and only know the obvious kinds, so these are broken up into “green” or “black”. Sorry.

The Olive Reviews

Scared: The first olive of the trip

Olive #1: Txikiteo, Gothic Quarter
Type: Black

Justin’s first olive of the trip came unexpectedly, along the side of some marinated anchovies we had as a tapa. Everyone at the table agreed that black olives are definitely the worst olives (the kind you’d get on pizza in America). While they may be the worst kind, that doesn’t necessarily mean they are bad—I love black olives. They’re just the worst kind. Anyways, onto this olive:

What did Justin think? *Justin makes a fart noise with his mouth*

Maybe he’ll like it this time

Olive #2: Tapeo, El Born
Type: Green

These olives came in a glass of the house vermouth, which was a sweeter red versus the kind we normally see in America. The olives, I assume, were perhaps…. Spanish Queen olives? (Those are the kind you throw in a martini). They probably were something more interesting.

What did Justin think? “The olives were just okay… the vermouth was much better.”

A spicy one!

Olive #3: Golfo de Bizkaya, El Born
Type: Green

After a long evening of drinking we ended up here stuffing our faces with pintxos. One of the offerings was simply a few olives and peppers on a toothpick, the pintxo gilda. It’s one of my personal favorite pintxos and was the garnish of my favorite martini at the now-closed bar Txori in Seattle (miss you Txori!!).

What did Justin think? “I was a little saucy by this point and ate them without any issues.”

He actually liked this one.

Olive #4: PastaBar, Gothic Quarter
Type: Green

We ordered these on the side of some quick carb-load we were eating to power our siestas. I think they were Castelvedrano olives, super mild, buttery, and easy to eat. The group all liked these olives the best from the ones we’d eaten to that point.

What did Justin think? “These were the best olives so far. I even ate two!”

Is it olive? Or is it magic?

Olive #5: Bodega 1900, Sants
Type: Ethereal

Ok, now this isn’t fair. Albert Adria, brother of Ferran Adria of el Bulli, runs this place and has kept the famous “molecular gastronomy” olives on the menu. A la carte! They make a membrane out of gelatin and fill it with olive juice so when you eat it the membrane pops and a flood of olive flavor fills your mouth. Just wonderful. Wonderful! [You can see how they make them here]

What did Justin think? “This was the funnest one to eat! It was super-olivey. I would eat another for sure, but for the experience of the texture rather than the olive flavor. Sorry.”

These were so great that I had to post an actual picture of them

Well, I tried.

I was really determined for him to like olives, but looking at the evidence I don’t think the chances are good. I want him to share this joy that is an olive! To enhance his life! But after all these different types and flavors that he ate what does he think???

Does Justin still hate olives?
“I would not choose to eat them on my own. I don’t think they’re very good. Sorry, Miko.”

🙁

June 15, 2017 2 comments

Travel

Barcelona Cafe Culture vs Pacific Northwest Coffee Culture

written by Justin Inahara

I was able to spend seven days in Barcelona and of course I was constantly seeking out coffee to fuel my exploration of the wonderful city. When I was sitting in the sun, enjoying a cappuccino in the Plaça Reial within the Gothic Quarter I realized that this is not something that I have found in the Pacific Northwest. While I do consider myself extremely spoiled to live in a city like Seattle, where high quality coffee is a expectation and the cafe is a regular staple of the work life in our tech-heavy area, it lacks some of the casual appeal of a European cafe. With a few years of experience as a barista I have become much more familiar with how coffee is processed, what constitutes a good cup of coffee (in my opinion), and some of the habits of dedicated coffee drinkers. From my personal experience there is a consistent feel of cafes all over Europe; London, Milan, Paris and Gothenburg all featured a similar model of coffee experience to the casual visitor. While I didn’t ever seek out the best of the best, the everyday experience was quite similar. That being said there are some huge differences between the Pacific Northwest coffee culture and the cafes in Barcelona.

Environment

The European cafe is an institution, it is an extremely important social ground. Lots of friends meeting up, and breaks from the work day. This is where you spend your time resting after walking the city the whole day, take a load off, and relax. There is a standard expectation that there will be outdoor seating, an ashtray and food served. The pace of service is much slower in Barcelona, usually it’s a few minutes before someone comes to take your order, and another few before it’s delivered.
The American, more specifically Northwestern, cafe is usually reserved for the morning rush and has a reputation similar to Starbucks. It doubles as a space to work, arrange meetings for business and of course the more casual hangout spot. There is less outdoor seating and almost never an ashtray (usually a bucket or some improv container). The interior is the focus of the cafe, rather than the outdoor seating. Another difference is the amount of to-go cups that are used in US cafes. Most people grab and go after getting their drink, where as the Europeans tend to drink at the cafe.

A delicious doughnut filled with Catalan Cream!

Offerings

The amount of coffee is much less in European cafes, usually as a macchiato, flat white, or the good ol’ espresso shot. They do offer americanos for people who hold dear to black coffee, but you will be hard pressed (get it?) to find drip coffee. Cafe’s also frequently serve snacks, small plates, and cold cuts as well as alcoholic drinks. Coffee is an all day thing, not just in the morning. During the evening there will be a mix of people drinking coffee and others taking in libations (beers, wine, cocktails) creating a very casual evening bar.
In the US, drinks are usually larger in size, contain more sugar and are more complex. 12oz is usually the standard “small” size and usually tops out at 20oz. Mochas, lattes, blended iced drinks, and drip coffee are much more common for the everyday drinker. Food is roughly the same, and will change it’s offering to the size of the shop.
The most important difference between the two cafes? European cafes do not serve iced drinks—there are a few exceptions but the majority of baristas will give you a strange look if you request an iced-anything. When we did attempt to get some iced coffee it came with a hot shot of espresso with a cup of ice separately.

Coffee Quality

In my humble opinion I think that Pacific Northwest coffee shops carry a better coffee bean and more variety than their European counterparts. Especially in Seattle and Portland, there is a huge focus on quality, small batch coffee, with a focus on lighter roasts. The variety alone provides a more exciting drinking experience for the cafe-goer who is looking for coffee. The European cafe (with exceptions) is less about high quality and different varieties and more about consistent delivery of their drinks. Most of the beans for the European cafes also come in a large sealed containers that feature pre-ground beans, which takes away from some of the flavor and oils that are contained in the beans.
In all, there are some major differences in the two different coffee ecosystems but at the end of the day the cafe will hold a sacred place in people’s hearts. The cafe is where friends meet, work happens, and people get their daily fix! Drink on my friends!

May 25, 2017 0 comment

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