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The crescents are sliced lengthwise here and spread with a rich filling that incorporates, among other things, almond meal, powdered sugar, and rum, then soaked in simple syrup and re-baked. The dinner menu instills elegance in comfort foods (like borscht or an upgraded pot pie) but also finds the comfort in more elegant plates like lamb merguez. Takeout is what you get here, even before the days of Covid concerns. Because this beachside shack—officially a concession in Seacrest Park—brings Marination’s aloha sensibilities to life. The classic Australian breakfast and other down under nods (pavlova on the dessert menu, a proper flat white) are in honor of the owner’s Melbourne-born father.Salty’s multi-level deck serves sweeping views of downtown and Elliott Bay all the way to Magnolia alongside blackened wild salmon, seafood chowder, or halibut and chips. Lady Jaye. The location at 35th and Fauntleroy is a franchise of the original institution in SoDo, and step one in Pecos Pit’s plans to go big.The former chainlet has settled into a single location on Fauntleroy, with a ton of catering business and a walkup counter where regulars can swing in for lunch specials or hot link sandwiches. They’re here for various iterations of smoked meat, drenched in sauce, and accompanied by classic barbecue sides. These days, three longtime employees own and run this tiny dining room, with its avocado walls and friendly hodgepodge decor, and continue its essential presence in the neighborhood. The menu—a lengthy compendium of sashimi, rolls, combo options, and cooked dishes—remains a rigorous ode to sustainable seafood. By Seattle Met Staff Edited by Anna Coumou 7/29/2019 at 9:00am Get it while it lasts: Frankie and Jo's pops up in West Seattle all summer long. I… 19. But the crispy garlic chicken devotees—you know, the ones who order it for takeout three times a week—don’t need the place to be beautiful. Another West Seattle gem offering great cocktails and excellent food showcasing locally-sourced meats and produce. Outside, yellow-and-white striped umbrellas provide ample shade, but on rainier days, the dining room’s floor-to-ceiling windows ensure the view remains a panoramic backdrop to dinner. Something wholly American though: wood-fired s’mores with melted chocolate and marshmallows bubbly and golden brown from the oven’s flames.Puffy-edged pies emerge blistered from a wood-fire oven in this compact Junction pizzeria, another outpost in a neighborhood rich in pizza napolitana. One of the best sports bits of famed fried chicken from sister restaurant Ma‘ono, plus kimchi, and slices of American cheese. The crescents are sliced lengthwise here and spread with a rich filling that incorporates, among other things, almond meal, powdered sugar, and rum, then soaked in simple syrup and re-baked. Brioche sandwich buns and burn-your-lips-off sauce. The bar’s focused food menu—updated honey pecan prawns, barbecued pork, and the best General Tso’s chicken to ever come in contact with disposable chopsticks—is the work of Ma‘ono’s Mark Fuller, clearly enjoying his more casual identity ever since he departed fine dining a few years back.

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