Image: Amber Fouts Brimmer and Heeltap The brick-and-farmhouse atmosphere remains a constant. It's an intensely fun dining experience for meat devotees. Smith’s philosophy that all cooks should be butchers takes the whole-animal ethos to enthralling new places. On weekends, the kitchen spins an elegant tasting menu out of humbler animal bits. On weeknights it’s a steak bistro, where underestimated cuts of beef become tender showpieces. But once the case is tucked in for the night, owner Kevin Smith and his staff transform this busy meat counter into a tiny, full-service restaurant. Beast and Cleaver Technically, this is a butcher shop. Seemingly every table has a 16-ounce carne asada draped on top of it, and the flawless prep and simple seasoning (just salt, pepper, and the savory smoke of mesquite charcoal) give you an almost bionic ability to register every vivid detail of the meat, which is mostly American wagyu. Ballard / Beacon Hill / Belltown / Capitol Hill / Central District / Chinatown-International District / Columbia City / Eastlake / Fremont / Georgetown / Greenlake / Greenwood / Hillman City / Lake City / Madison Valley / Madrona / Maple Leaf / Montlake / Mount Baker / Northgate / Phinney Ridge / Pike Place Market / Queen Anne / Rainier Beach / South Lake Union / University District / Wallingford / West Seattle / White Center / Multiple Locationsīallard Asadero Prime Asadero means “grill,” or in this case, a beloved Kent restaurant that expanded into Ballard with northern Mexico’s traditions of mesquite-grilled meats and tacos thereof.
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