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travelonlinetipsofficial · 3 years ago

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Best Seattle Lunch Restaurants: Top 10Best Restaurant Reviews

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Best Seattle Lunch Restaurants: Top 10Best Restaurant Reviews

During busy weeks, lunch is often relegated to leftovers from the night before or a quick meal found out of convenience. So while traveling, one of the luxuries becomes mapping out enough time in your itinerary to track down and enjoy a leisurely lunch, which provides just one more chance during the day to truly take in the flavors of a city.

In Seattle that means immersing yourself in numerous Asian cuisines while on a treasure hunt in Seattle’s International District, where import and gift shops neighbor Japanese sushi joints, Korean barbecue hubs and Vietnamese eateries. Even beyond this part of town, sushi and teriyaki spots abound and make for a tasty, affordable lunch.

If something on the gourmet circuit is in order, lunchtime proves a great time to check out ultra-chic, celebrity chef eateries at a discount; try daytime menus at otherwise pricey venues. Guaranteed go-to meals can be found at numerous brewpubs, too, where chefs tend to keep things interesting to match the creativity of local brewers.

Photo courtesy of Ivar’s Acres of Clams

Awhile back, tourist favorite Ivar’s unveiled a massive transformation at its flagship location on Pier 54, located on Seattle’s waterfront overlooking Elliott Bay. The stunning remodel, the biggest in the storied eatery’s 77-year history, means expanded indoor dining space, a brand-new outdoor patio, enhanced state-of-the-art kitchen and a completely refreshed interior that pays homage to the iconic restaurant’s roots. If you prefer dining alfresco, enjoy a meal on the picture-perfect patio deck, while taking in the sights and sounds of Elliott Bay. To satisfy your craving for Northwest seafood, Ivar’s chefs have created award-winning preparations to reflect the season’s bounty, yet they continue to showcase Ivar Haglund’s world-famous original recipes. Choose between dishes that feature wild Alaska salmon, deep-water halibut, Alaska King Crab, Dungeness Crab, jumbo prawns, manila clams and weathervane scallops, to name a few of the eatery’s fresh, regional delights.

Recommended for Lunch because: Ivar’s flagship location on Pier 54, located on Seattle’s waterfront overlooking Elliott Bay, proves a popular tourist spot to enjoy fresh seafood with a view.

Corinne’s expert tip: Also, located on the street fronting the restaurant, the Fish Bar offers take-out service and casual outdoor dining until 11 p.m. For another waterside dining experience, head north of Lake Union to enjoy Ivar’s Salmon House.

Read more about Ivar’s Acres of Clams →

Photo courtesy of Coro by Salumi

It won’t take much time here in Seattle before you hear about this popular Pioneer Square outpost. For great Italian sausages, salamis, meatballs or pork, try Salumi, whose name means “dry-cured meat” in Italian. Meats can be purchased individually as an entree or by the pound as deli take-away. If you prefer a lighter, less meat-intensive meal, order a half-sandwich (try the salumi banh mi or veggie melt), salad, vegetable dish or one of their pastas. A comfortable interior with tin ceilings and wooden floors makes guests feel at home; outside tables are available too (on a first-come, first-served basis). Check hours ahead of time (currently open Tuesday to Saturday, from 11 a.m. to 4 p.m.).

Recommended for Lunch because: Salumi is THE lunchtime spot for quality meats and sandwiches; pick up goodies from Coro by Salumi, the country’s only woman-owned certified salami company.

Corinne’s expert tip: Be sure not to miss take-away offerings by Coro by Salumi (try the mole and agrumi), the country’s only woman-owned certified salami company (run by Clara Veniard and Martinique Grigg). Their goods can be purchased online or found at local stores like PCC, Made in Seattle, Met Market, Town and Country and DeLaurentis.

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thehungrykat1 · 8 years ago

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Hamaru はまる Yakitori & Sushi: The Newest Japanese Hangout Up North

Japanese food has undoubtedly been my favorite ever since my taste buds were awaked to this unique type of cuisine. While there are many Japanese restaurants around the metro that feature popular Japanese items like katsu and ramen, I usually have to head all the way to Makati or Bonifacio Global City if I want to taste authentic sushi, sashimi, and yakitori. Since I live in Quezon City, and given the monstrous Metro Manila traffic, it takes a lot of effort to drive 1-2 hours to my favorite Japanese hangouts in Little Tokyo. But now, there’s a new modern Japanese Izakaya in Quezon City that is sure to be a hit with the foodies, serving awesome food and drinks that everyone will definitely “go crazy over.”

Hamaru はまる Yakitori & Sushi is a new foodie destination in the heart of Quezon City, offering Japanese grilled sticks, fusion cuisine sushi rolls, and specialty drinks that are sure to be the talk of the town. It stays true to its name which means “go crazy over” because I was really quite impressed and surprised with what I found at Hamaru. It is located inside the foodie enclave called The Food Hive along 80 Visayas Avenue which has become a very popular dining spot for those looking for tasty but affordable gourmet dishes in this busy area.

The Food Hive is the newest open-air food park to hit Quezon City, but this is not just your ordinary food court. The Food Hive delivers a bold, new approach to classic comfort food, with carefully crafted creations from some of the most talented celebrity chefs in the country like Chef Ed Bugia, Chef Rosebud Benitez, Chef Luigi Muhlach and others. The ambiance is also more modern and catchy, with colorful stalls and designs that will pique your curiosity. It also features the country’s first Bulgarian restaurant Yordanovi, a modern “kambingan” called Goatcha, a grilled meat and cheese nacho called Nachos ala Bomba, and many more creative gourmet masterpieces at very affordable prices. Parking may be a bit limited, so it’s better if you arrive in groups to enjoy this new modern barkada hangout.

I was so interested to try all the other stalls at The Food Hive, but our destination that afternoon was actually the showcase restaurant of the food park, Hamaru Yakitori & Sushi. This restaurant is the only fully air-conditioned and full-service area at The Food Hive, so that alone makes it truly special, especially for a Sun-averse Lupus warrior like me. But it turns out that their Japanese food and drinks are even more note-worthy than their cool temperature.

Hamaru is open from 11:30am to 12:00mn daily except Mondays. It’s never too early for sake so guests can start drinking their Japanese whiskey and cocktails from lunch all the way until the evening. The interiors at Hamaru are a reflection of modern day urban Japan with a sexy industrial feel.

Japanese whiskey and sake are proudly displayed on the shelves. Hamaru はまる Yakitori & Sushi is not just a restaurant or a bar. It’s a modern Izakaya where office workers and students can relax after a tiring day and hang out inside its cozy corners while enjoying their favorite food and drinks.

My friends and I took our seats on the second floor where casual conversations can be livelier without hopefully disturbing the other diners. The restaurant itself is not that big, with a seating capacity of around 50 guests including at the bar.

The celebrity chef behind the kitchen at Hamaru is none other than Chef Niño Laus of Ninyo Fusion and Wine Cuisine, Alamat Filipino Pub & Deli, and Merkanto. I fondly remember having a couple of romantic dinner dates at Ninyo Fusion Cuisine a few years back (read my blog about it here) so it was great to finally meet the chef responsible for those lovely evenings. Hamaru owners Tadeo Chua and Therese Larroza have entrusted their menu to Chef Niño who has crafted a unique and very interesting lineup of traditional and modern Japanese dishes.

We started our tasting menu with Chef Niño’s Salmon Aburi Philly Roll (P285). This is a torched salmon roll filled with delectable cream cheese inside. It really tastes as mouthwatering as it looks. The tender salmon slices go so well with the creamy cheese and I couldn’t stop getting a few more tasty bites for myself.

Next was their upgraded California Roll that has mango and salmon roe topped with crab sticks and filled with crab fat aligue mayo. These babies are a mouthful but it gives such a refreshing and delightful taste.

Chef Niño Laus has been serving the popular Nori Tacos at Ninyo Fusion Cuisine so he also brought this here at Hamaru. The Nori Taco (P230) is a fusion of Japanese and Mexican influences with its salmon plus nori cooked in wasabi tempura batter. These crunchy and flavorful tacos are a must try especially for those who like to try something different.

Another favorite at Hamaru is the Spicy Tuna Roll (P270) which really looks so regal and menacing. This pumped up tuna roll comes with arugula and salmon roe plus a crown of spicy tuna on top. I’m not that big on spicy food but all my friends loved this. Hamaru’s sushi and rolls are large and eating just a few pieces will already be quite filling

Here’s one giant item that should be good enough for a few diners. The Uni + Tuna Inari Gunkan (P220) is a huge maki sushi filled with uni and tuna slices enveloped by a thin sheet of tofu. It’s actually supposed to be for just one diner, but with how big this serving is, I think it is safe to share.

Hamaru also has the traditional tuna and salmon sashimi on their menu, but I suggest you go for the New Style Salmom Sashimi (P300) which was popularized by the international celebrity Chef Nobuyuki Matsuhisa at his Nobu Restaurant. I was able to try this during my Omakase Dinner at Nobu Manila (read about it here) but you don’t have to pay such a big amount because Chef Niño also does it so well. The salmon sashimi slices are slightly cooked in olive oil and sauces giving it more highlights and flavors. Those who don’t like eating raw fish now have an alternative with this new style sashimi.

The Oyster Motoyaki (P195) is also a crowd favorite at Hamaru. Motoyaki is a type of cooking where baked items are topped with sauces and served in oyster shells. Here Chef Niño uses Gochujang, a spicy Korean miso paste with cauliflower puree to top off this very interesting dish. Go and try it for yourself because it is really something else.

Who wouldn’t like to pop these Chicken Poppers (P155) in their mouth? These crunchy fried chicken thighs are doused in a sweet sauce then topped with bonito flakes. I would love to have these at home when watching a movie or a series on television.

The main attractions at Hamuri are their Yakitori and Kushiyaki, or skewered meat and vegetables. Yakitori is a popular street food in Japan consisting of skewered chicken parts grilled over charcoal with sweet and salty sauces. You can find all sorts of Yakitori at Hamaru from chicken wings, chicken thighs, chicken tails, gizzard, liver, heart and chicken skin starting from P60 per stick.

These yakitori are just so good and very affordable. Order a few hearty sticks with some beverages and you are good for the night. You can taste the smoky flavors with each bite and there are so many items to choose from.

Aside from chicken, they also have other grilled items like the US Beef Intestine (P115). I’m sure many of us have tried eating chicken intestines (isaw) on the streets, but I did not know that beef intestines were also this good. They are bigger and chunkier with a more meaty flavor.

Other Kushiyaki on the menu are the Salmon Belly (P180) which is actually more to my liking. These are tender and fatty, just the way I like them. Or you can try the Butabata or Pork Belly (P90) which also has a generous amount of juicy fat to go with its delicious pork meat.

If you really want to make it a complete meal, then pair your yakitori with a cup of their Gyu Chahan (P170) or Japanese beef fried rice cooked with wagyu beef. If you are more into seafood, then have the Salmon Chahan (P150) instead for a lighter flavor. Yakitori with fried rice, now that’s the Filipino way of eating.

Now what’s an Izakaya without beverages? For those who want something simple and sweet, try the Hamaru Iced Tea (P90) which is quite different from all the other iced teas in the city.

If you want to spike up your dining experience, go for Hamaru’s exquisite Japanese whiskey selection and other specialty drinks like Sake, Highball, and Chuhi. The Matcha Nigori (P180) is a cocktail combining green tea and sake into one wild drink. On the other hand, the Classic Suntory Kakubin Highball (P240) combines the classic whiskey with sparkling water, one of the most popular drinks in Japan up to today.

But my favorite beverage that afternoon was the Gekkeikan Kirei Peach Sake (P900/bottle). I could not believe how fruity and sweet this sake was. I loved it so much that I asked to have a few more shots for myself. For those who are really into sake, go ask for the Tanka - Sake Flight (P650) which gives you shots of five different sake all with varying tastes and alcohol content. They also offer a Whiskey Flight and so many other bubbly options.

If you really want to maximize your drinking power, head to Hamaru during their happy hour called Drunken Salary Men Nights from 3pm to 7pm daily where you can enjoy Buy 1 Take 1 on selected Japanese beers and cocktails. I now have a new Japanese dining destination that is so much closer to home. Hamaru はまる Yakitori & Sushi has truly impressed me with its modern and authentic Japanese cuisine that is also easy on the pockets. I’m definitely coming back here soon.

Hamaru はまる - Yakitori & Sushi

The Food Hive, 80 Visayas Ave., Quezon City

www.facebook.com/HamaruPH

www.instagram.com/hamaruph

#HamaruPH #HamaruLetsGo #Japanese #Sushi #Yakitori #Whiskey #Sake #VisayasAvenue #TheFoodHive #Quezon City #Restaurant

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touristguidebuzz · 7 years ago

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Chefs+Tech: Resy Partners With Airbnb to Offer Restaurant Reservations to Travelers

Union Square Cafe pioneered the use of ResyOS on the Apple Watch to send notifications to floor managers. Emily Andrews

Skift Take: The Resy + Airbnb partnership signals the continued confluence of travel and restaurants. If executed well, it will be big business for restaurants on Resy's platform. Airbnb just announced a partnership with Resy.

— Kristen Hawley

Editor’s Note: Last year we announced that Skift was expanding into food and drink with the addition of the Chefs+Tech newsletter.

We see this as a natural expansion of the Skift umbrella, bringing the big-picture view on the future of dining out, being fanatically focused on the guest experience, and at the intersection of marketing and tech.

We publish C+T twice weekly.

Resy Partners with Airbnb to Offer Restaurant Reservations to Travelers

Wednesday, Airbnb and Resy announced they’ve teamed up to enable consumers to book restaurant reservations via Airbnb, on both the Airbnb mobile app and website. The reservations, powered by Resy, will initially encompass nearly 650 restaurants in 16 markets throughout the U.S. (Resy is currently in 80 cities and 1,000 U.S. restaurants total). Earlier this year, Airbnb lead a large round of funding for Resy, teasing plans for an integration. In May, the company started testing the functionality in San Francisco.

Wednesday marked the official rollout of the partnership in the U.S., aimed at travelers already using the Airbnb app. According to Airbnb, just over half of its customers are on international trips, and while they’re comfortable making online reservations, they may not know where to turn to do so. The real winners in this arrangement are Resy’s restaurant customers featured in Airbnb’s curated list of restaurants. Without having to do any additional marketing, they’re suddenly front and center with a brand new audience they may not have otherwise attracted.

This model isn’t new or particularly unique; Tripadvisor acquired European reservations giant La Fourchette in 2014, integrating reservations into its platform. Priceline acquired OpenTable, also in 2014, and is experimenting with product integrations. “We continue to test with placements within confirmation emails, and the ability to target diners based on whether they book on priceline.com,” OpenTable SVP of marketing, Scott Jampol, tells Chefs+Tech. “Priceline has millions of people sleeping in hotel beds every night, and all of them have to eat.”

Still, given the size and reach of Airbnb, offering guided access to reservations at just 650 restaurants total is a drop in the bucket compared to the scope of its product. This integration is just the beginning, though, so expect this partnership to grow and evolve. Much more on Chefs+Tech.

A Revised Path to Working in New York’s Top Kitchens

Restaurant labor is a hot topic right now, as it’s tied to politics, policy, and, most importantly, the welfare of those who cook for us. In an industry with razor-thin margins, jobs are traditionally low-paying and hours long. Traditionally, the way into a fine dining kitchen is either via a pricey culinary school or an unpaid internship, known as a stage. The New York Times tells the story of the new Stage NYC program, aimed at those 18 and older who may not be able to afford the high price of culinary school or the luxury of unpaid kitchen work, but still want the training and work experience that will land them in some of the city’s highest-end kitchens. The program is a mix of classroom and kitchen work in working, well-known NYC restaurants, with the goal of placing students — who are paid for their time — in restaurant kitchens after completing the program.

There are similar programs elsewhere in New York; chef Claus Meyer recently opened the Brownsville Community Culinary Center in Brooklyn, which also pays students a stipend for their time as it puts them through a 40-week training program. One difference, beyond the time commitment (12 weeks at StageNYC vs. 40 in Brownsville) is that BCCC operates its own community-focused restaurant, too.

While the restaurant industry grapples with evolving labor laws, rising minimum wages, and recruiting, training, and keeping kitchen talent, tapping into the city’s population — a population that is, by virtue of these programs’ missions, not currently working — will help move the industry forward in a town known for its dining scene. It will also provide highly marketable, useful skills for students, applicable to careers that can last decades.

Good News! 7-Eleven Is a Fast-Casual Restaurant Now, Too*

The prevalence and availability of high-quality food is nothing to mock, so this is good news, albeit it a little incongruous with my perception: 7-Eleven is offering “convenient, restaurant-quality meals” at stores in four metro areas in the U.S. (I was born and raised on the east coast, so Wawa and Sheetz are my jam and despite what anyone tells you, it is possible to love both of them equally.)

The new items, including perennial favorites chicken parm and macaroni and cheese, “were created with inspiration from Italian, homestyle, Asian, and Mexican recipes,” according to Food & Wine, and prepared daily with premium-quality ingredients. I don’t think that anyone would argue that a 7-Eleven is a fast-casual restaurant, but this move is yet another example of the blurred lines in convenience and fast food. As freshly prepared dishes and high-quality ingredients become standard, even at convenience stores, restaurants will continued to be defined by the style of service they provide.

*this is an exaggeration

Digestifs:

MealPal announces $20 million in funding for its restaurant meal subscription service — TechCrunch

9 newsletters that make you smarter. Good news! You’re already at least 1/9th of the way there! — Fast Company

Social media makes it easy to steal ideas from other restaurants — and easy to get caught. — EaterLA

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rollinbrigittenv8 · 7 years ago

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Chefs+Tech: Resy Partners with Airbnb to Offer Restaurant Reservations to Travelers

Union Square Cafe pioneered the use of ResyOS on the Apple Watch to send notifications to floor managers. Emily Andrews

— Kristen Hawley

Editor’s Note: Last year we announced that Skift was expanding into food and drink with the addition of the Chefs+Tech newsletter.

We publish C+T twice weekly.

Resy Partners with Airbnb to Offer Restaurant Reservations to Travelers

A Revised Path to Working in New York’s Top Kitchens

Good News! 7-Eleven Is a Fast-Casual Restaurant Now, Too*

*this is an exaggeration

Digestifs:

MealPal announces $20 million in funding for its restaurant meal subscription service — TechCrunch

9 newsletters that make you smarter. Good news! You’re already at least 1/9th of the way there! — Fast Company

Social media makes it easy to steal ideas from other restaurants — and easy to get caught. — EaterLA

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eatingexeter · 8 years ago

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Burgers are highly subjective things to write about. I spend a lot of time talking about burgers as they are one of my favourite foodstuffs. Some love them and talk about them with a passion, they would be happy if every single restaurant had an extensive burger menu and would most probably be equally happy if every restaurant was a burger restaurant too. These types of people are called Burger-nerds (I’ve just made that up) and although I am objective about the role that different types of restaurant play in the dining scene of any town or city, I am fully supportive of burger restaurants – So long as there are not too many of them – and would consider myself a Burger-nerd.

Depending on who you talk to will give you a variety of opinions, but the general opinion is that there are too many burger restaurants in Exeter. If you read my article in Exeter Living last year on this matter, I stated that I believe that anymore of this type of restaurant will saturate the dining scene in Exeter and I still hold to this. Since I wrote the article we’ve not gained anymore, but we have gained a Five Guys as a replacement to Ruby Modern Diner that closed last year and moved operations down to Exmouth. We now have an equal number of chain burger restaurants (Byron, Five Guys, GBK) to independent (Urban Burger, Hubbox, Zita’s) so it will be interseting to see what the landscape does in the coming years.

When GBK opened, we were invited to their launch night which I am using a few photos from in this article. Everything was manicured nicely, the food was quick and everything was free. The meal that we had was north of £50 for two of us, but it didn’t matter as it was the launch night. We were impressed with the decor, in fact I fell in love with the pseudo-sixties modernist features and the speakeasy lighting. It was mostly cosy and had perfect windows for people watching.

When we visited this week, we had different things in mind. Like most of the world, we’re January-Poor so can’t afford to splash out on a full meal and we really didn’t want to go home and cook. So I downloaded the GBK App and up popped their latest offer, two burgers for £12! Upgrade the Resident Heroe burgers to £1.50 and off you go.

We arrived at GBK as ungalmorous as you could imagine. Bags of shopping, slightly dishevelled and absolutlely starving. We were greeted at the door by guy who looked casually managerial, he was dressed differently from the others and was really friendly throughout our visit as were all of the staff who served us.

The menu is quite straight forward and follows the general format of burger restaurants. Choose your burger, choose your side separately and choose your drink. Tori went for THE STACK (£10.95) which featured Grilled chorizo, Red Leicester cheese, house onion ring, smoked chilli mayo, rocket, pickled onions and house relish with a side of small skinny fries. I went for THE CAJUN BLUE (£9.15) which featured Cajun marinated chicken, blue cheese slaw, jalapenos, pineapple and sriracha mayo also with skinny fries.

We both went for the refillable Fresh and Fizzy drink options which were essentially non-alcoholic cocktails for very little. £2.45 got us an Elderflower and a Ginger & Lemongrass pint of fizz that was – get this – REFILLABLE!

Some of my foodie friends had commented about the time that it took to get their food on their visits to GBK. The delivery of our food was swift, there wasn’t much waiting for our drinks either but we did go before the peak evening rush, so bear in mind that this restaurant can get busy at times.

I was happy with my burger generally, although the chicken was a little overcooked. The taste was something else, and the pineapple sitting happily in the middle of the whole burger added a different perspective to each mouthful. Tori felt although the burger was nice, it hadn’t matched up to the one she had during our previous visit. We asked for medium-rare but it was more well-done. Our skinny fries were super skinny, but also very tasty and well seasoned.

For the price you pay GBK isn’t mind-blowing. It is acceptable, it is very nice, it is most pleasing and I am sure I will go there again. The interior is lovely, the staff are friendly but it is expensive (but not as expensive as other places). But let us compare it to Byron Burgers… it is cheaper and the burgers are on a different planet to the quality of Bryon and the prices are much better. As chain burgers restaurants go, it is pretty much the best; they’ve been doing it since 2001 and it has some mileage in their experience. They have a successful format which is oft replicated and burgers that are firm classics in the eyes of their many followers across the UK.

Gourmet Burger Kitchen, Queen St – by Chris Gower Burgers are highly subjective things to write about. I spend a lot of time talking about burgers as they are one of my favourite foodstuffs.

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