I have never been to the Skillet Street Food truck.

There, I said it. So embarrassing. So hypocritical. While I can’t remember the exact moment, I’m pretty certain I’ve gone on and on to someone about how great Skillet is. Without having ever actually eaten there. Yep, that makes me a liar. Yikes.

I’ve lived in Seattle three years minus a week or two, and since day one I’ve heard nothing but rave reviews of Skillet’s comfort food out of their signature silver trailer. We’ve tried to go. I’ve tracked them online, on Facebook, on Twitter. I just never seem to be in the right place at the right time. Or I get delayed and pull into the Phinney parking lot directly behind them as they’re pulling out. Grrrr.

Maybe I just didn’t try hard enough? Maybe I’m not really a committed eater? Either way, I never gave up hope. I knew I’d eat some Skillet delights. Someday. When Skillet Diner opened last month, I was elated. A solid, unmoving, eatery where I could find that poutine I needed to try. And open seven days a week from 7am-midnight!? Now that’s service.

I finally got myself there this week. My parents are in town visiting, and while they really wanted something like a Plan B burger, that doesn’t exist in Seattle as far as I can tell, so Skillet seemed like the best option.

It was Monday night but felt like a Friday, or at least a Thursday, given the crowd. We just beat the rush, arriving at 6:45pm to a 30 minute wait. The hostess didn’t take our phone number, but we decided to live on the edge and skipped down the street to Elysian so my Dad, a hardcore beer connoisseur, could taste a few microbrews. Immortal IPA and The Wise ESB, yes please!

We were seated at minute 28 or 29 of 30, which is always a plus. The ambiance of the place is fantastic. People everywhere; laughing and casually enjoying their comfort food. The service was good. It appeared the servers’ uniform is plaid shirts, which seemed a little much to me (forced hipsterism?) but then again I was a total sucker for the “let’s serve everything in a different-sized mason jar” approach. I will have the “cheap beer du jour.” In a lowball Kerr jar. Thankyouverymuch.

Our party of four ordered: poutine, mac + cheese, 2x the burger, and the salmon burger split two ways. Overall, it was very, very solid food. Here’s what made me happy (in addition to the mason jars):

  • The Menu. So many options! Something for everyone! Breakfast all day! There were so many things I wanted to eat, I need to go back at least 20 times (given my history, that’ll take me my whole lifetime…). That’s what a diner should be like though. Nice work.
  • Mixed greens. When places offer up a mixed green salad, you usually get baby lettuce, baby chard, and maybe some radicchio. Skillet did not mess around with their greens. There was kale in there! So good.
  • Speed. Our food came out quickly despite the crowd. And the temperature was perfect. Again, true diner form. Impressive.
  • Beers in cans. Unsurprisingly, my “cheap beer du jour” was a Kokanee tall boy. But the other craft beers we ordered were also in cans. I I liked this. I’m a big fan of the “microcanning revolution.”

However. Me being me, I had some complaints:

  • The poutine is not poutine. Everyone knows fries and cheese is delicious, heck fries with anything salty on top is amazing. But I feel pretty strongly that you can’t take the cheese curds out of the poutine. Well, that’s not true. Quinn’s does, and it’s still poutine. What you need is distinction between gravy and cheese. I want white punctuating brown, and a mixture of textures. Skillet’s poutine was fries with a uniform covering of ample herbed gravy. Tasty? Yes! Poutine? Not so much.
  • Mac + Cheese = Poutine? The two dishes tasted alarmingly similar. Both really good, but wouldn’t again order both on the same visit.
  • Burger switch. We ordered two burgers: one medium rare, one medium. They were delivered, and midway through eating, we realized they’d been swapped. The medium rare diner was not wowed by the medium burger, and the medium burger lover was a bit pained to eat pink meat. Definitely detracted from the burger reviews.
  • No beers on tap. While they do have a tap list, they were out of all of them. Sure, that happens. I understand. Busy weekend. But did it make us happy? Nope.
I’m quite relieved I no longer have to be a liar when I talk about Skillet’s food. But I do still need to keep chasing that truck…

raspbarb basil cocktail

Seattle is a bit indecisive when it comes to seasons. It tries to give us the appropriate seasonal weather, but it too often succumbs to the urge to revert back to homeostasis: 50s and rainy. So, when planning a party, I’m never quite sure what food and drink will be appropriate. Will it be 70 and sunny? Or 55 and rainy?

I was in this predicament this week. The weather has been going back and forth, but I wanted to plan the party’s menu three days in advance. Thankfully, I found a drink that sounded like it could work on a cool spring day as well as in the hot summer sun. Unthankfully, the recipe didn’t work well as written. Ick. But I had two great friends who helped me tweak the combination until we got it just right. Yum.

These pink drinks were just the thing to get our clothing exchange party started.  Everyone had one (always a good sign!) and sipped, enjoyed, and chatted before we dove into trying on recycled outfits. If they worked at a clothing exchange, I’m pretty sure they’ll work just fine for any occasion!

Raspbarb Basil Cocktail
adapted from The Kitchn

  • 2c raspberry rhubarb purée (see below)
  • 10-12 basil leaves, sliced thinly
  • 8oz vodka
  • ice cubes
  • ~1 liter club soda or seltzer
Place basil leaves in the bottom of a large pitcher, and add a touch of vodka or soda. Using a muddler or wooden spoon, muddle the basil to release flavor. Add the purée, vodka, and ice. Top with soda. Adjust according to your (and your guests’) taste. Serve in lowball glasses, or mason jars if you want to be all trendy. Garnish each glass with a small piece of basil.

For the purée:
  • 4 rhubarb stalks
  • 1/4c sugar
  • 2T water
  • 2c frozen raspberries
  • Agave nectar (alternatively, more sugar)
Chop rhubarb and place in a small saucepan with sugar and water. Bring a boil and then cook, covered, over medium heat for approximately 10 minutes, until rhubarb has broken down. Stir in raspberries. Use an immersion blender (or transfer to a regular blender) to purée the entire mixture. Adjust sweetness to taste with agave. Let cool. Purée will keep for up to a week in the fridge. But it’s tastier when it’s fresh.

eating las vegas

Many people go to Vegas for the gambling. Some go for the shows. Too many go for Bachelor/ette parties. As for me, I went for the food. Well, actually, I went to celebrate my Mom’s birthday. To celebrate by eating food. Good food.

We were there four days and three nights, which allowed for exploring four restaurants. Four restaurants with a side of In-N-Out Burger. Protein style.

They were all really good. Some were great. It was a tight race for the gold:

After pampering ourselves at Caynon Ranch Spa our first morning, we were famished. Strolling under the Venetian’s (fake) Italian sky, we ended up picking a restaurant “patio” by the “canal.” Such ambiance. It was a pick more or less at random, but Postrio by Wolfgang Puck was quite delicious. But then again he is America’s most successful chef, so I’d hope he could put out some edible fare. We opted to order an array of appetizers. Highlights: the tuna tartar and the trio of housemade sausages (!). Very good. Minus the fake sky.


SILVER MEDAL: craftsteak
I am what Mark Bittman calls a flexitarian. I don’t eat much meat, but I also don’t really have any rules about eating; I eat what I like. But I am not what you would call a carnivore. I get way more excited about arugula than waygu. Nevertheless, I was dying to try out Tom Colicchio’s craftsteak. I love Tom. At least I love what I know of him from TV and his Twitter feed. He seems like, as my Mom would say, a “good guy.”

Craftsteak delivered. Big time. When we arrived (after walking what felt like 2 miles in the MGM Grand) they were running a “few minutes” behind on their reservations, and recommended we take a seat at the bar. The dapper bartender wasted no time pouring me my Hendrick’s martini extra dry with a twist. It was perfection. My sister opted for one of their specialty cocktails with bourbon and pomegranate juice, while the birthday girl had a heavy-handed gimlet (later to be topped off with just a little more soda).

The bar itself was magnificent. Classy but comfortable with bartenders in suits and basketball on the flatscreens. After 20 minutes or so, the hostess came to take us to our table, a perfect round booth just the right size for three so that no one felt like they were left out on an end. Our sever Edgar made us feel relaxed and welcome from the moment we sat down. We knew we were in for a delightful meal.

While the Australian A5 Wagyu Surf + Turf three-course tasting menu at $295 per person was tempting, we opted to go a more modest route. My sister ordered the 10 oz. filet mignon ($56) and Mom opted for surf + turf with lobster ($68). I was beside myself with excitement for the fava bean salad with walnut pesto and pecorino, but added on the Vermont quail dish so as not to seem too lame. Edgar teased me a little, but didn’t seem to mind. We also ordered asparagus and fiddleheads as side vegetables. With the order in, we sipped our wine and devoured the most delicious baked buns. I didn’t even know this kind of bun could be homemade. You learn something new everyday.

Here’s the thing about craftsteak: I’ve never tasted such a delicious steak. I really had no idea steak could taste so good. I’m not sure what would have happened if I tasted the pricier options. But the real show stealer, was the fava bean salad. I know that seems silly to say, craftsteak being a steakhouse and all, but it was amazing. Fresh favas. Perfectly roasted nuts. Cheese that probably cost $50/lb. Steak and veggies, Tom does it all well.


NO MEDAL: nobu
Night two, after a hot day at the Hoover Dam and Red Rocks Caynon, we made our way to the Hard Rock Hotel to try Chef Nobu Matsuhisa’s eponymous restaurant. When planning the birthday weekend for our mom, my sister and I had picked this as the dinner of the weekend, given her affinity for sushi. But, unfortunately, it proved to be the eating lowlight.

Things didn’t get off to a good start, I’m not sure why. Some of it may have been a result of us being a bit tired from the long, active, day. But not very much. The vibe of the restaurant was off-putting. It was cramped, loud, chaotic. Our waitress was noticeably condescending, treating us like children who needed to be advised what to order off the kid’s menu. We struggled to order, mostly because her recommendations didn’t jive with what we wanted to eat, but we finally got it done. We ordered tuna tacos, Chef Nobu’s signature black cod with miso, and 3-4 sushi rolls. The food was undeniably delicious, particularly the black cod. It wasn’t much to look at, but the caramelized miso was like nothing I’ve ever had before. The sushi was great too. But the bill? Not so great. At craftsteak we didn’t bat an eye at the bill, because although it was pricey, it felt worth every penny. Nobu, on the other hand, felt like a 20-something club. The food was great, but the ambiance and service just didn’t measure up.


GOLD MEDAL: China Poblano
For our last night in Vegas, we decided to switch it up and go a bit more casual. It took 20 minutes of wandering around The Cosmopolitan before we found José Andrés’s newest restaurant, China Poblano. The giant Buddha surrounding the entrance welcomed us warmly. At first glance the menu looked fantastic, but first things first: we needed margaritas. We wasted no time selecting, and the bartender delievered expeditiously. Served in a stemless martini glass, the rims were blank, and instead each drink was topped with a delicate salted foam. Genius. Pure genius.

With our awesome waitress’s input, we ordered (likely with foam on our lips):

  • Guacamole made one-by-one / fresh tortillas
  • Lamb Pot Stickers Stuck On You vegetables / crisp lace
  • Coctel de Camarones  fresh shrimp/ jumbo lump crab meat/tomato/ avocado 
  • The Unruly Monk hand-cut noodles / bok choy / wild wood ear mushrooms / poached egg / spicy sauce
  • Setas taco wild mushrooms / guacamole
  • Cochinita  taco Yucatan-style pit barbeque pork/marinated onions
  • [another taco that I’m forgetting…]
  • Twenty-Vegetable Fried Rice

Decisions were difficult since everything on the menu looked amazing. The only dish that was so-so was the noodle soup. It was good, just not that notable. The tacos were fantastic, particularly the mushroom one which on paper sounds pretty dullsville. It wasn’t. The guacamole was also phenomenal. I venture to say it was the best I’ve ever had. The other highlight was the pot stickers. Lamb seasoned with cumin was unexpected but amazing.

After a second “Salt-Air Margarita,” we were pretty full and happy, but being a birthday dinner number three of three, we needed a festive dessert. And festive we got: out waitress recommended the Chocolate Terra Cotta Warrior. “He” came on a bed of chocolate cookie dust with caramelized bananas, sesame, and ginger gelato. Done and done. My sister proceeded to chop his head off with the first bite, which seemed like the perfect celebratory end to one of the best dinners I’ve had.

Happy Birthday Mom!