Seattle – America’s Test Kitchen

ATK was in town to celebrate their 25th anniversary over two events. While I don’t know much about them or read their Cooks Illustrated magazine I liked the chefs on both days listed so went with two friends Friday night then solo on Saturday. Friday was ok, lots of food, Joule and Hot Stove Society were my favorite. Wish there had been a few more restaurants although I was quite full by the end after 2nds and 3rds of a few dishes.

Lark: Dungeness crab salad, granny smith apple, celery, yuzu

Hitchcock: NW Seafood Salad, mussels clams, octopus, salmon roe, lemon, shallot, oregano, parsley, chickpeas, squid ink aioli, harissa aioli

Hot Stove Society: smoked octopus chicharron taco, fall slaw, black garlic crema

ATK: cauliflower soup

Joule: Smoked tofu with kimchi mapo sauce

Altura: Roasted beet sponge cake, aged venison, porcini mushroom

Ethan Stowell: Pig trotter arancini, tallegio fonduta

ATK: butter chicken

ATK: Kombucha cured tuna poke

Adana: beef tartare, black sesame cracker, persimmon pickle, crushed pistachios

ATK: Butterscotch pudding

Saturday was better overall as the dishes were more flavorfuland got to try places haven’t been. I had three ribs and two dumplings, can’t wait to go try the real thing at the restaurants. Saturday I knew the drink tickets given out when enter are only a suggestion and went through rather quickly since I could always get more. Also realized that one of the wine stations was pouring a half glass so gave two tickets to combine two cups into one.

Tulio: Emilia-Romagna gnocchi, black eye pea, pork belly ragu

Central Smoke: Pork ribs with housemade rub and bbq sauce

Ba Bar: Banh Cuon Saigon- steamed rice rolls, pork, wood ear mushroom, cha lua, NW tofu

Outlier: Vaudavan curried carrots

Zocalo: Pork carnitas and salsa verde tamales, queso fresco, crema

Hot Stove Society: Roasted pork loin, pumpkin-coconut puree, pickled squash, nduja vinaigrette

Little Fish: Coho salmon tartare, smoked oyster mayonnaise, apple, radish, herbs

Shaker & Spear: Dungeness crab, sunchoke dip, cheesy garlic toast

Plenty of Clouds: Sichuan pork dumplings

Wandering Goose: maple bacon date biscuits, cherry chocolate oat cookies

Yellowtail poke

Purple: Smoked salmon

Shambles: Charcuterie board

Heartwood Provisions: Yellowtail, pear, basil, aji amarillo, crispy qunioa, cilantro

Scout: Charred octopus, shaved lardo, nduja vinaigrette