Hawaii Menu At Endolyne Joe’s

Yup, it is summer time, and that means the summer menus come crawling out, full of food that screams to be eaten out on the porch! Luckily the new chef over at Joe’s, Cindy, did a perfect job of creating that menu. Years ago, Cindy worked for Chow, then she left us to go to California, luckily she has returned and has learned the ways of summer sun food.

On a sadder note, the CHOW camera is sick right now and in the shop, so I’ll have to tell you about all the great food instead of showing you. We started out with the appetizers. The staff favorite was the Pupu Platter, which was loaded with a few traditional items with Joe’s twists: shrimp and kalua pig lumpia (like an egg roll) and incredible coconut crab fritters, but also some lighter tastes to balance it out for a summer sampler like the black goma asparagus. If you’re looking for a smaller appetizer both the watercress salad with pickled ginger and the tuna poke on sticky rice were well loved.

Moving on to the entrees, we were all astounded at the huge plate of Pilau Masala chicken wings. They were unbelievably good. They came with a side of taro fries, taro being a tuber from Hawaii, which have a slightly different texture than regular fries, but one that is surprisingly good–especially in the sweet chili dipping sauce.

I wish I could just list off everything we tried, but it would take us forever, and then you wouldn’t have any surprise when you got to Joe’s on June 4th to try the menu! I will tell the vegetarians out there that they are in for a treat with the Griddled Island Tofu Salad. Made with tofu from just across the water on Vashon, its marinated and served with a warm salad and vermicelli rice noodles. Simply Scrumptious!

Tasting Barcelona at the Hi-Life

Yup, we tasted Barcelona. I have to say, I would return. Seriously though, the Barcelona menu was fun, integrating the tradition of small plates here at the Hi-Life with the Spanish tradition of Tapas. Aside from the wonderful plates that we tried, one of the most fun things was the large family platter full of various Spanish nibbles.

In the upper right hand corner is marinated cabrales, a spanish blue chees, continuing clockwise there is a ramekin of roast olives, Catalan bread, which was rubbed with a tasty tomato based sauce. Underneath that, you see a Frisee Xato, a delicious salad with orange slices and a piquillo pepper vinaigrette, a flamenco egg, which tops a pile of roasted vegetables, a large wood roasted wild mushroom (yup, that is all one mushroom!), fruit and serrano ham (much like prosciutto), a bit of romesco, and some nuts. I’m only sharing this one dish with you because this pretty much somes up the Barcelona menu. The menu begins on May 21st and will be chock full of these type of little small plates, as well as you being able to order them as this full plate! I can’t wait to be back.

Atlas in the Springtime

I had to start this post with this picture. It was so springy and fresh. It is the new pasta for the Spring menu at Atlas which begins on May 7th. It is, I must add, as delicious as it looks. The raviolis are made by La Pasta just for Atlas and have fresh tomato, basil and mozzarella in them. The sauce is light and the vegetables are perfect. Topped with a bunch of basil and served with our new Macrina bread, this is what a spring evening deserves. Or maybe it is this:

That is a Ginger Blossom Mimosa. The house brewed green tea concentrate and shaved ginger root really make the freshness pop in this wonderful drink. The best part is watching the ginger float around in the bubbles. It is sort of like watching a lava lamp.

Tied with the beautiful spring ravioli for the staff favorite was Chicken Under a Brick. It was well loved by all the staff, but for me it had special meaning. This tasted just like a dish my grandmother made (we called it mustard chicken) only if my grandmother had been a professional cook.

This is a chicken breast which is grilled and galzed with a Dijon sauce. Served with Pommes Anna and green beans. Very tasty.