Brian should be the next Top Chef

ET and my brother (back right) at the James Beard Awards in 2008

Read how awesome he is here

Dahlia Lounge Brunch

Yeah, thats right...brunch. Two weeks ago, my chef brother invited me and my family for a sampling of the soon to be launched brunch menu at the Dahlia Lounge. This soft opening allowed the kitchen to go through their menu and close friends and family to give their feedback. I will admit that I had been out the night before partying so the idea of brunch was perfect.

I started with coffee but B. and L. opened with a bloody mary...dont worry I had one after a bit of food. Remember I partied the night before. I have rarely been in the Dahlia Lounge during daylight but the way the sun filled the clean and spacious dining room was really comfortable and pretty.


According to our server we had to try the Monkey Bread so we ordered two for the table. This cinnamon sugary breakfast treat came out warm with a side of caramel. I dont really like sweet but I did sample a piece. B. was not impressed that it was called Monkey Bread because "traditional" Monkey Bread has more of a pull-apart consistency. Perhaps they will take that into consideration as they continue to improve on the menu. Regardless it was a nice treat and the warm caramel was tasty!


The menu was broken up to include Kick Start for the Table, (monkey bread, donuts or scones) Rise and Shine options (Biscuit and Gravy, Benedict, Hot Cereal and Beef Hash etc.) and After 11 Additions (Grilled Cheese and Tomato Soup, Burger, Chicken Salad, Mussels). B. and R. both ordered the Eggs Your Way which came exactly how it sounds including smashed fried potatoes, biscuit and your choice of bacon, sausage, steak, trout or a crab cake. L. went with the Oregon Country burger...apparently I didnt get down on pictures of their meals. I'm sure as avid readers they can comment on their plates. Overall it looked good to me! We also ordered the Sourdough Applebread French Toast to share at the table which came with fruit, bacon and a side of pear maple syrup. It was a bit sweet for me, but for french toast lovers, this is a nice dish because the rustic bread is grilled.

I went with the Eggs Benedict (So did the other L.), of which I really enjoyed. I am a fan of Eggs Benedict and have tried as many as I can remember around town. It is just something about the way the egg is cooked and how the fat and creamy sauce all absorbs into the muffin. The ham which was covered with a green scallion hollandaise was very tasty. My only suggestion was that the pork needed more salt, of which I was informed will be included next time because it will have more time to brine. Another part of the dish that was pretty awesome was the Big Island Fruit Cup, full of pineapple, mango and banana in a bath of coconut water. This was the perfect complement to the heaviness of the benedict. I wasnt sure when I read "fruit cup" but this was not your typical lame cup of melon. You can also order the fruit cup, bacon, sausage or ham as additional sides.

Thanks to TD for buying our brunch and for our server for recommending some great treats. Overall the prices are just what you would expect for a nice city brunch, around $11-$14. I will definitely go back for this benedict!

Not sure if the brunch is Saturday and Sunday because their website isnt up to date yet so you better call and make a reservation to find out. 206-682-4142

2001 4th Ave.
At the corner of 4th and Virginia

Dahlia To Go

Occasionally, I remember that the Dahlia Lounge has a small little bakery located directly next to the restaurant. When my brother was working at Dahlia a few years ago, I would meet him there for a quick cup of coffee on his typically 3 min break. He also made me some really awesome provolone and mayo sandwiches that usually cured any hangover I might have.

Well, I was downtown for a meeting on Saturday and needed to grab lunch close to the building. I walked out onto the street and had that flash memory that the Dahlia Bakery had really good sandwiches to go. On this particular day, because the menu changes, I came across a nice fall turkey sandwich special. I typically don't go for this concept of thanksgiving on a sandwich, but this was BOMB. The bread was that amazing combination of crispy crust but soft inside. The turkey was fresh and unprocessed and was topped with some amazingly spiced stuffing, cranberries and a little bit of mayo. Damn. I ate half of it in like 2min. Now I will admit, this sandwich will set you back about 7 dollars but I woke up the next day almost ready to walk down there again and get it. That is how good it is. I am not a huge fan of sweets but this bakery had lots of nice looking things including the amazing and renowned coconut cream pie. They also have a bunch of fresh bread and soup ready for you to take home. I was also handed a menu when I was leaving that included a bunch of seasonal desserts and breads for you to order if you are planning any holiday parties that are in need of some great baked goods.

2001 4th Ave.
Near the corner of
4th and Virginia

Monday - Friday — 7:30 a.m. - 6:00 p.m.
Saturday — 9:00 a.m. - 6:00 p.m.
Sunday — 10:00 a.m. - 4:00 p.m.

Seattle's Dahlia Lounge

These pics will not do this food any justice. The food was so BOMB and the company was wonderful. I happen to know the chef of Dahlia Lounge and he is actually one of the best chefs I know. He knows more about food than anyone I know and you can tell when he talks about it, he absolutely loves food. I rarely go to Dahlia Lounge but a few of my friends have never been, so it was time for the annual trip.

The chef started us out with an amuse-buche...which was made up corn, basil oil, tomato...and something I am forgetting...This was the perfect little taste to start our whole meal and it made me feel like I was on Top Chef.

Next onto the Sea Bar Sampler which was a selection of all of the below:

Mutual Fish taste of the day (which I think was yellowfin?)
Dungeness crab, chili paste, tempura crispies
Dahlia smoked salmon, hot mustard
Alaskan halibut ceviche, red chilies, cucumber
and Albacore tuna, wasabi peas, ponzu

All of the fish was so fresh and had the perfect amount of spices. I could go to Dahlia and just order the sea bar sampler...pretty much everyday. I think my favorite was the crab, closely followed by the albacore tuna.

Then onto some appetizers:

Curried vegetable samosas, avocado with jicama, honey mango, cilantro yogurt

Shrimp ~ scallion potstickers, black vinegar ~ soy dipping sauce

Crater Lake aged blue cheese, figs...and some waffles


The samosas were perfectly cooked and the dipping sauces were simple yet kickin with flavors. The shrimp in the potstickers held a sausage like consistency and finished with just the right amount of heat. I made these potstickers once because the recipe is in Tom Douglas' cookbook Seattle Kitchen. Also in this cookbook are the coveted Crab Cakes... I didn't eat much of the blue cheese but everyone else about died upon eating it. I liked the concept and the waffle pieces were choice.

The onto the main courses....


K. got down on the Sauteéd Alaskan halibut
A. went with the Anderson Valley wood roasted suckling lamb
B. had the Rotisserie roasted five spice Peking duck
L. Grilled Washington beef strip loin

..since all of the above are avid readers, I will allow them to post their reviews in the comments.

I had the Barbecued pork tenderloin & a little hot link, molasses baked beans, collard greens, and nectarines. The pork was so lean that it tasted like chicken and it was perfectly cooked so it just melted in your mouth. The hot link added a nice consistency change to the entree and it was thick not fatty. I loved the greens because they were not overcooked and were perfectly salted. I did not think the nectaries added much to the dish. I heard sometimes the fruit added to the dish are bing cherries...that sounds unbelievable.


Finally Dessert:

Milk chocolate mousse cake
Crème caramel
and...

Triple coconut cream pie

Everyone who lives in this city should check this place out since it has earned its reputation as quite the Seattle food insitution. If you get a chance stop by the kitchen and give my brother a pound.

Dahlia Lounge
2001 - 4th Ave
Seattle, WA 98121
206.682.4142