Skillet's got some 'splaining to do!

OK, I wasn't the only food fan declaring their love for Skillet Street Food. This new operation got some warm and fuzzy ink in The Stranger and The Seattle Weekly.

But the more I learn about the violations that temporarily shut them down, the bigger my hunger to know: "What were you thinking guys??"

The red critical violations cited by the health department were:

No hot water available at the hand sink
Burger patties stored over salad
Potentially hazardous food stored at room temperature
Burger patties were above 41F
Working with raw meat without sanitizer set up

There's more on this link.

That's some pretty serious food handling no-no's and these guys should definitely know better. I talked to one of the owners earlier this week and he said addressing these issues were on the front burner.

I hope so. I really don't want Skillet to be just a flash in the pan.

Bacon makes everything better

Yesterday was a terrible day! Just awful. The kind of bumps and lumps and deadline drama you want to put behind you as quickly as possible.

So, I went in for a little bacon therapy. Oh, I didn't intend to make a pig of myself, but couldn't help swooning over some swine in an unlikely spot: my Manhattan.

Moxie is doing the New Urban Drinks deal -- two small plates, one drink, $15. Last day to play is Sept. 30, and it's not offered on weekends.

Anyway, the place was slammed with the pre-theater crowd and it was obviously understaffed. It took at least 10 minutes for the bartender to take our order. (Heavy sigh. I'm going to say stay away from this promotion, the restaurants I've been to definitely don't seem committed to it, staffing wise.)

However, I loved the update on this classic cocktail, embellished with a bacon lollipop, thread on a skewer and cooked crisp, the bacon was then laquered in sticky sweetness. I know it sounds kinda ridick, but it was really original.

The small plates were a little lackluster and took forever to get out. If the idea of this promotion is to tempt potential diners to return, you'd think the kitchen would put a little more effort into it. There's still time, though. Is there any New Urban Drink destination that's a must? Maybe Licorous?

Where is everybody?

Walked by Cascadia last night during prime dining hours and the place was dead. Same thing goes for a recent drive-by at Coupage.

On a Saturday night when places around the city are slammed, what does it say about a restaurant that's less than half full? Trouble? Has the heat cooled?

Blackberry update

Jon Rowley showed me an awesome blackberry patch, just east of the Interbay Golf, right on a side street. The bushes were loaded.

Mr. Rowley, the area's most important tastemaker whose Rolodex is stuffed with the names and numbers of the biggest names in the food world -- "Hello, chef Keller. Yes, I've got some Yukon salmon heading your way" -- has fond childhood memories of plucking these sweet/tart berries, which his grandmother would turn into the most magical elixir.

I took my bucket full and made a blackberry crisp. Because, try as I might, I just cannot do pie crust. The crisp turned pretty soupy, though it was still darned tasty. I sought the advice of experts who suggested letting the berries mascerate and drain before cooking them.

I think I'm going to try and get out one more time before the picking season's over.

Speaking of autumn, I've been busy braising and roasting. My Alaska fisherman nephew Brandon and his ship mate Robby requested meatballs when I cooked for them this past week, and I had to make my pal Anne's recipe from memory. Turned out pretty good, though something was missing.

Also made my best buddy Leita's braised rabbit pasta last week, a recipe she picked up while living in Sicily. Everybody's going to ask, so here's the skinny: I got the rabbit at Fero's Meat Market at Pike Place Market. You've got to ask for it. They keep it in the freezer.

What's on your plate during this shoulder season?

Hitting the pavement, in search of Skillet Street Food

UPDATE: After my excellent meal, and this posting, friend Curt sent a link from seattle.metblog that Skillet had been shut down by the health department. Dang it.
It reopened the next day, the day I ate there. I'm still rooting for Skillet's success, but it definitely took the wind out of my full sail.

Drove around Ballard looking for the Air Stream trailer that's home to Skillet Street Food, the Web site said it was located on 56th, but got out and walked up and down the street looking for that address. Nope. Nothing.


Then, I drove around on Market and there it was. I'm so glad I found it.

Ordered a pasta loaded with chanterelles, broccoli rabe, green beans, cherry tomatoes in a light parm cream sauce. Usually, I hate it when some menu describes a cream sauce as "light". Come on, it's cream. I love cream, but the best cream is heavy. Maybe it's because it was used lightly, not drowning in the stuff.


Anyway, I loved this dish. I took it down to Golden Gardens and sat in the sunshine and loved every freaking bite. It was perfectly seasoned, not too salty, not too little. And this generous portion with the lovely fall mushrooms was just $8!

Here's a link to this roving restaurant's home page so you can check out when they'll be in your neighborhood: skilletstreetfood.com.

Never more!

This crow kept me company yesterday during my picnic at Golden Gardens. I told him I didn't think he'd really dig my pasta.

Here's a treat

P-I photographer Mike Urban put together a tasty slideshow to go with this Friday's review of Latona Pub, reinforcing that adage about pictures shouting louder than thousands of words. Or something like that.

I especially love the shot of the sign that says the food's made "with butter and love." Hope the regulars aren't going to be upset when the place gets overrun with newbies.