I am pretty crazy about Shultzy's, the Mom-and-Pop pub in the U-District. I worked there last June and had a blast. Learned a lot, too. It's not fancy food, but food made from scratch, seasoned just right.
The sausage burgers are my favorites. Think sausage, without the casing. Whenever I go to Shultzy's, I order a Ragin Cajun with a fried egg on top. It makes the sandwich a knife and fork affair, but I don't care. I slide the top bun off and have at it.
Ever since I was a kid, I've been fascinated by the sight of a fry cook doing his/her thing, flipping eggs like they were hotcakes. If there's a chance to sit at the counter and watch, I surely will. Like at Knight's Diner in Spokane. Breakfast and a show.
Diners can see into Shultzy's tiny kitchen, kind of. But not enough to watch the fast and furious action on the grill. I interviewed the sausage king for Seattle Weekly's Voracious blog this week. He's super chill despite how hot and heavy things can get in that tight space.