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Andiamo Pizzeria : The closest food to me happens to be desi pizza. Actually it’s just pizza, ran by desi’s of unknown o...
10/10/2026

Andiamo Pizzeria : The closest food to me happens to be desi pizza. Actually it’s just pizza, ran by desi’s of unknown origin, which happen to have Indian and Pakistani style pizzas on their menu. The only difference? Pakistan gets meat while Indian’s are stuck with butter chicken rather than tandoori. Being the nationalist, nation-statist that I am, I had to go for the Indian. Bharat Mata Ki Jai! Now that the idolatry is out of the way, the pizza itself was on a bed of extremely sweet chili sauce, typical Indo-Chinese flavor. The chicken tasted more like paneer or maybe that was just the melted mozzarella. The garnished of tomato, red onion, and cilantro were like the typical side salad of any desi fare, unfortunately salads are better raw. The crust really brought the desi flavors together with a level of yeastiness akin to a naan. It ran quite expensive, definitely priced for the uninitiated gora but not bad. - - 7.5/10

Grassa: Fast casual lives. This may be a surprising statement. The magniloquent moaning from the media, mentioning the m...
10/08/2026

Grassa: Fast casual lives. This may be a surprising statement. The magniloquent moaning from the media, mentioning the millennial murder of mediocre morsels is mistaken. The impression is the average American cannot afford anything beyond fast casual, so how can it die? This establishment is, of course, not the traditional multinational chain, the very few that can afford the real estate and operating cost required to operate an empire of mediocrity. Rather, it is a tenant in a mixed use urban building providing reasonably priced(in this economy) of Italians inspired fare. Being fast casual, there are obviously other locations, but the fresh pasta’s low barrier to entry makes it both profitable and inviting for the quasi-haute patrons. I ordered the Sunday rigatoni ragu, which can be many things depending on one’s interpretation of ragu. The barely al dente rigatoni pipe was a good conduit for the mellow tomato sauce with chunks of tender, fatty pork providing richness and dulling the acidic intensity of tomato. The cheese added more thickening texture than flavor with the garnish of basil being fresh but sparse, unsure if it is just for the pictures or is intended to actually accentuate the flavor, either-way it was lost in the meaty depths. Texturally, the sauce was not homogenous with meat by any means, with little discernible vegetable chew. Overall, it ran like $16 bucks, a competitive price compared to frozen filler you can get at the national competitors, with a decent portion at that. - - 7.5/10

Amora: I found myself eating homestyle Ecuadorian cuisine prepared by tres aunties. Unfortunately, the restaurant was qu...
10/06/2026

Amora: I found myself eating homestyle Ecuadorian cuisine prepared by tres aunties. Unfortunately, the restaurant was quite barren on an otherwise ideal Saturday night. Surrounded by equatorial artifacts and old National Geographics, I immersed myself into a plantain heavy menu. Starting off with platocones con queso, their iteration of tostones needed no introduction. A simple, starchy flat disk with just a hint of the musaceae’s sweetness. It did run a little bland without accompaniment and was not as crisp as I expected. My favorite was the corviche: a plantain dumpling stuffed with fish. A little crisper but with the same sweet, starchiness as the platacones, but the meaty fish it was stuffed with was superb. Flaking delicately with each bite, it was accompanied by a delicately herbal salsa verde with cream and a tomato salad. These were nice accompaniments but still light on the seasoning. The main course was good ol fashioned barbeque drizzled over with the same salsa verde. The assorted meats were cooked till quite well done, unfortunately without the char to make it worth but did finally have appropriate seasoning. I did love the hotdog style chorizo and the cutting bite of a sweet fried plantain in all its mushiness. A real aunty style joint, complete with the evolution of oppressive silence to the orchestra of the kitchen its all its glory. - - 8/10

Dick’s: A late night dinner of Dick’s. Dick’s is a local Seattle late night burger spot akin to Steak N Shake or In N Ou...
10/03/2026

Dick’s: A late night dinner of Dick’s. Dick’s is a local Seattle late night burger spot akin to Steak N Shake or In N Out, open till 2 AM. I had prepared well for this excursion, not expecting a Ted Drewes style walk up kiosk of burger salesman. Unsure about what to get, I ordered their two signature burgers, the deluxe and the special. The burgers came real fast. The special was a single patty with lettuce, mayo, and their signature “chopped pickle” which is really relish. The deluxe was the same thing but with another meat and cheese. Unfortunately onions and other condiments cost money, so I thugged it out. The slightly dry patty contrasted with the soft, cloud-like bun. The mayo was much more powerful than the lettuce, adding a nice texture and contrast to the fat needing dish. I could hardly discern the cheese on the deluxe but what stood out was the sweet relish. It was the dominant accessory flavor of the dish, a unique accent I have never tasted before. The acidity and almost cassia like notes, really balanced the whole dish out. It is a taste to be experienced by itself,; a far contrast from the vinegary crunch of the standard pickle. Dick’s flaccid iteration of fries were quite floppy. They must be cooked at such a low temperature that they ended up being oil drums. They were actually pretty decent despite this, like a Five Guys fry for a quarter the price and more conservative seasoning. The almost liquid starch went well with a burger but could have definitely used a reheat in a convection oven. Overall, the pricing was similar to its competitors but probably a little better quality than a Steak N Shake, which I still think owns the cheap burger crown. In-N-Out was definitely blown out of the water, and this is unique sandwich should be relished. - - 8.75

Duke’s: The Pacific Northwest is world-renowned for its seafood and Duke’s is the name brand local chain, serving up sea...
09/28/2026

Duke’s: The Pacific Northwest is world-renowned for its seafood and Duke’s is the name brand local chain, serving up seafood classics. All of the product is sourced from sustainable Alaskan fisheries, as they are big into the ecology thing up here. As a result, it does run a little pricey but that is the nature of the sea. We made it tapas style, ordering some seafood dip and a terrine of classic clam chowder. The chowder came out in a big, shallow serving bowl with complimentary sourdough bread. Very thick with just a base seafood umami of light onion and garlic, the simple chowder was a concentrated essence of the sea. Little chunks of bacon added some salinity, while the small chunks of clam added the real taste of texture of the sea with their firm and sweet flesh. Not overtly spiced, just scattered with warm herbs, the balance on the dish was impeccable and paired well with soft, fresh sourdough and $1 dollar beers. The dip, on the other-hand, did come with nice homemade chips, but tasted like a savory buffalo dip without spice or meat. The dish relief heavily on cream cheese to keep the texture and was difficult to make out any seafood flavor at all. Overall, the chowder was delicious, and now I am inspired to make one at home. The quality of the ingredients did come through, despite eating lightly. - - 7.75/10

Jade Garden: Allegedly Bruce Lee’s favorite Dim Sum(or is that Tai Tung), I found myself in the Chinatown of Seattle for...
09/28/2026

Jade Garden: Allegedly Bruce Lee’s favorite Dim Sum(or is that Tai Tung), I found myself in the Chinatown of Seattle for pan-Asian festivities. Despite an abundance of live seafood on display, we got dim summy. An extensive menu is very scary, and the intelligent proprietor read us well, coming out with already prepared options of radish cakes, honey walnut shrimp, and shrimp balls. The radish cakes were rich with porkmeat, almost like a scalloped potato but with a light herbal note. The sweet and crunchy shrimp dishes were alright but typical. We finally ended up ordering braised chicken feet, pork ribs, shrimp dumplings, shrimp in lobster sauce, eggplant and shrimp, pork and ricerolls, and custard cakes. The deliciously gelatinous chicken feet are high labor and high reward. The skin coated with soy sauce and sweetness is easily sucked off, but you need to be careful to spit out the small bones hidden inside. I would have liked it with a little more spice, but this and the also labor intensive savory pork ribs were delicious. The shrimp in a gelatinous lobster sauce came with crunchy onion, with not too much overt seafood flavor, just hints of the shore in a savory glaze. The other shrimp
dishes were similarly savory, with the crunch of the shrimp contrasted with the softness of their carrier. My least favorite was the wrapped pork and rice, despite the sweet pork being delicious, just due to the difficulty of ingesting and the poor ratio of meat to rice. I finished off the meal with a naturally sweet egg custard. Mission eater complete. It all ran like $20 per person, but there were some hits like feet and radish but also some misses. Yummy tea. - - 8/10

Katmandu MomoCha: At the Mid-Autumn in Seattle’s international district, I found myself surrounded by food stalls. The m...
09/27/2026

Katmandu MomoCha: At the Mid-Autumn in Seattle’s international district, I found myself surrounded by food stalls. The momo is a savory dumpling common in Tibet, Nepal, and Northeast India. I haven’t had a good momo since Hamayunpur in Delhi, so I decided to indulge., opting for pork momos. Despite the red tinge, likely from beets, the momos were pretty bland on the inside and not too warm, almost like a stuffed meatball. A light chew on the wrapper but they did disintegrate easily. The heavy hints of fresh, whole cumin was nice, but there was not much rendered fat or spice. I was missing some complimentary allium flavor or extra spice. It did come with some chutney’s: a pretty bland ginger garlic and not so spicy serrano and cilanto, which did have a nice herbal note but was pretty unremarkable otherwise. All in all, maybe my momo standards are too high, but you can thank Northeast India for that. - 7/10

Olympic Pizza & Pasta: Despite its reputation for sleeplessness, Seattle’s late night scene, including food is sporadic ...
09/26/2026

Olympic Pizza & Pasta: Despite its reputation for sleeplessness, Seattle’s late night scene, including food is sporadic and sparse. Luckily, this pseudo-Hellenic Pizza spot, owned and operated by South Asians, is open until the owners want to close, which is luckily after 2 AM. Unfortunately, only two slices were left, and I feel they close when all slices are sold. My options were pepperoni and Hawaiian. Not craving pineapple on pizza at such wee hours of the morning, I opted for the pep. It tasted like a slightly less greasy and infinitely less doughy Costco pizza. The thinnish crust with the salty and fatty pepperoni went well, with just light cheese and sauce, not overwhelming the delicate balance. But as I ate, the reality of its extended time under the heat-lamp came to fruition. By the time I got to the crust, the stale, cracker like crunch was enough for me. Honestly, the breadiness of Costco pizza masks its flaws through an overabundance of yeast, and I much preferred this thin, albeit stale slice. It was $5 tho, so appreciate how lucky are those New Yorkers. - - 7/10

Hansik: Portland’s lush, green suburban paradise is like the rest of the country’s: sparse, strip-mall heavy, and sprawl...
09/11/2026

Hansik: Portland’s lush, green suburban paradise is like the rest of the country’s: sparse, strip-mall heavy, and sprawling. I found myself in the county for the first time for a novel concept, Korean food that was not unlimited. Rather than the heated, self-directed griddle, food came out course by course, independent of my decision making. I started off with some fried lotus root. I love nadroo, but these came out cold despite being deep fried. Definitely not made fresh, they had the stale crunch of an old potato chip paired with a sweet and sour mayo like dip. Not the best start, but I will say the banchan selection was excellent. Spinach with sesame oil, mildly crunchy kimchi, daikon in a mildly spicy marinade, some entrail shaped fish cake, a soft, sweet pickled zucchini, and a soft, salty, soy- sauce tofu, was quite the selection. My favorite was definitely the fish cakes, which had assumed was tofu skin marinated in fish sauce. The entree was Budae-jjigae, a stew holdover from the Korean war. This military camp soup, came with all the quintessential ingredients of American occupation: spam, vienna sausage, ramen, and grainy cuts of mystery meat. The salinity overpowered the spiciness, which was mild, with a heavy smokey essence from the processed meat. Unfortunately, we opted out of the processed cheese to have a true Imperialist celebration, but the garnish of green onion did a lot of heavy lifting, with the distinct lack of roughage, excluding the occasional bean sprout. It was a little one dimensional, with the quasi instant ramen adding little but filler, while still poorly absorbing the milquetoast broth. I enjoyed the pre-barbecued soy sauce pork belly a little more. It was definitely lacking char, which is what I would have done if I grilled it myself. The slightly gamey flavor from the fat melted into the crunchy lettuce wrap, with contrast from the mildly spicy and moreso sour ssamjang. The real spice came from the cuts of raw jalapeño on the same grill dish, but the other assorted vegetables on its cast iron tray: onion, mushroom, and peppers, were severely under seasoned. I could have made a better struggle meal for under $5- - 6/10

Khao Moo Dang: Portland has an abundance of “authentic” Asian cuisine, despite members of those communities being on the...
09/09/2026

Khao Moo Dang: Portland has an abundance of “authentic” Asian cuisine, despite members of those communities being on the periphery of a homogeneously white society. In fact this sociological milieu, argued by some to be predisposed to blandness, is similar to the rest of society in that they like to overcompensate for their lack via consumption. But while the artist has little regard for the spectator, in the same way the chef should have little regard for the tasteless customer. This establishments longevity, being around since 1999, is a testament to this fact. They continue to offer casual, quick service, order at the counter and food comes to you. Wanting some spice, I opted for the Ba-Mhee Tom-Yum, a hot and sour broth with egg noodles, pork loin & belly, with yu choy green, and garnished with peanuts. The coconut heavy broth with heavy lemongrass and slight ginger flavor, had just a hint of fish sauce umami. The spice slightly tingle the tongue but was hard to notice with the sour notes balancing it out. The thinly sliced pork loin provided a meaty, yet tender chew, while the crunch and fat of the chicharron, alongside the peanut added a textural element. The skinny, ramen style egg noodles, were gone in a jiffy, while more of the sparse yu choy could have added some body to the dish. The egg did fill me up, but I needed to be quite liberal with my chili sauce and dry chili to get spice to my liking, and I do wish it had some raw thai chili to snack on. Overall, not a bad filling meal, but the fact remains that a $17 street style dollar noodle dish is a sickening indication of our current economic state. - - 7.75/10

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