This handiwork is nigh invisible beneath the expressionist swirls of sharp cheddar and queso Oaxaca, and a fusillade of spice in the form of deep red chili gravy. The saxophone-size beef rib fajita wins Instagram, but the most genius dish at the Jack’s BBQ Tex-Mex spin-off is practically meatless (okay, there’s brisket in the gravy): Enchiladas, burly corn tortillas wrapped around amicably melted cheese. Jackalope Tex-Mex and Cantina Columbia City Takeout Intel: Literally the only option here online preorder is your friend, people. Even more impressive: the whole menu is gluten free. Seldom do restaurant closures come with such happy endings-or such a preponderance of genre-expanding fried bird. You can order chicken by the individual piece, provided the kitchen hasn’t already run out for the night. Chicken Supply offers only one dessert, but I’d physically fight someone for another piece of Stephen Toyofuku’s butter mochi cake. This is “hang a U-turn” level chicken, but Campbell’s sides trade American South staples for coconut collard greens, flawless garlic rice, and cold pancit that could rock a high-end tasting menu. joined forces with partner Donnie Adams to turn this mini space into a wing-slinging tribute to Jollibee and other triumphs of Filipino-style fried chicken-juicy, crunchy, with notes of soy sauce and lemon. The longtime lieutenant at the fantastic Opus and Co. Most of North Seattle, it seems, is high on Paolo Campbell’s Chicken Supply. Sometimes we bend our own rules (like the coffee shop we couldn’t resist sneaking in here) but one directive holds firm: We write only about places where we’ve actually dined and paid for our own meals. Obligatory exposition: Seattle Met updates this list every few months. So let’s go check them out this time around, our semi-regular best new restaurants feature includes specific details on takeout. Some of us have paused on indoor dining, but these indefatigable newcomers brave daily destabilization to bring us katsu and queso, nixtamalized tortillas, and vegan laksa. Then along came omicron, whipsawing our current reality. Seattle restaurants braved rough months, but rose to our surreal occasion with new approaches, new dishes, a new energy that crackles even louder than it did before the pandemic.
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