Seattle Times, Seattle, LA discussed on Seattle Kitchen


Big article about restaurants in the Seattle times about are. They getting have has the noise level peaked in Seattle, and I can tell you over the years of my experience of this. Of course, I've had the dollar for thirty years now, and the Dahlia has been pretty consistent over the years as far as noise level goes in times, even mentioned is being one of Seattle's quiet test restaurants. But in my years of dining out in about all over the world. It's mostly New York that drove the noisy restaurant or LA. I would say and it became so popular, and it still is somewhat regular what do you think about quiet dining compared to noisy dining compared to so noisy. Can't hear yourself think. Right. I have definitely had dining experiences where I'm leaving. And I'm a little bit horse because. I've had to kind of shout all night to my dinner companions and that can be a bit much. I mean, there's there's a fine line between the hustle and bustle and kind of the excitement of going out, which I think is what you're referring to. When you think of like, LA, New York restaurants is that seen that that sometimes people are going out to dinner for. But like this article by Joe Lightner says in the Seattle times more often, I'm getting questions about where can I go to have a good conversation and dinner and not shout. And, you know, people have hearing problems, frankly, where it's difficult to listen to one particular voice in a sea of many voices in dishes and echo echo effect in the room. I don't want to take this the wrong way. What? But do you think part of this is just that you're getting older? I definitely think I'm getting older. I mean, there's no doubt about that. I can't fight the progress of time when we started working together. I was you know, just. So young young pup in my early twenties. But Sarah's are even from you a different generation. Jittery saying the current young pup in. What do you think about? I definitely think that there have been occasions where I walk into a restaurant with friends, and it is pretty loud, and it is noticeable like sometimes if you have to like yell or lean and really close to a friend to be able to hear them at a restaurant. It seems like it's pretty loud in there. Deputy left toolbar seem do you think? Or is it? Okay. That restaurants that are kind of bar heavy or bar Centric, even though they serve food can be loud. Or do you have do you have a thought on? Yeah. It doesn't bother me. Too much. I've found that most of the non bar Centric restaurants. I find still aren't quite as loud to me like they're still at an all right level. It's when you get to those more bar wins there louder. And it is kind of expected to me. So maybe I'm just of the generation where I'm like. Oh, well, that's just what a restaurant, I guess. But I would say like even with the restaurants. They mentioned dally allowed Nells can lists. I think of cafe Juanita be in the same way too. I think part of what lens they're kind of feeling like it's a fancy special night out is it's a little bit quieter. You know, I think that there's a whole Ambiente thing going on in this article dozen nice job of pointing out why some restaurants are bit quieter, and it has to do with the court has to do with the carpeting and has to do with the linens on the table. All those things really contribute to a different dining experience altogether. Quite literally it has to do with the architecture of right? So if you look Dalia, I mean, we are in. Here. We're above Lola, right? Very popular restaurant. He came get so noisy down there. And it's but it's still an old building dollars an old building right across the street. And if you look at the difference in the noise level, it is twice as loud three times as at Lola, and we are just surrounded by these hard skates. Right. These windows and hardwood floor and launch. Ero? And so on the other hand has these Bank cats, and it's got a wood ceilings with soak up a lot of noise. It's got carpet on the floor. It has. Upholster chairs, you know, things like that that people don't realize how much of that soaks up way. But all these new buildings were these restaurants are going in. It's really kind of where some of the issues are because restaurant tours are not taking into account. They'll they'll say, well, if it's an issue, I'll take care of it after we open, then all of a sudden, you've got these piecemeal solutions put together panels hanging from the ceiling just weird. We're efforts to calm down the noise. That's right. But there was a time. And I would say it's over the last ten or fifteen years that I feel like restaurant tours felt you couldn't make a restaurant too loud. Yeah. And I do think that there's some age issue there as people age out of that noise level they want a little quieter. Maybe they don't like you said, maybe they don't hear as well. But I just think it's a it's somewhat of an age gap issue. All right. Let's talk about what we teased in the last segment a little bit, which is textures crispy gun soggy. I really loved this article. Did you did you enjoy this? So this is out of bona potatoes got apetite, and she describes the fact that her favorite food texture is things that have been Crispin up kind of like crispy chicken parm, which is then lathered into Mehta sauce and cheese. So it goes soggy. Right. I don't know. You know, this is what we Parme. Yeah. Like that thing. But is that something I crave. That's to me. She literally craze it now when I haven't I the times that I think is just a little bit weird is like say what you temporary. Prawns in a bowl of ood on that you see it all Japanese restaurants right now. Right over top two fried, shrimp, Sasaki little mess, and no it's not my favorite. I like the chicken parm thicker viscosity of the tomato sauce rather than the say, you love chicken fried steak certain things that kind of maintain it's crispy texture. But I did think about you because another one they pointed out, which I know you hate is Putin and Beijing has that other quality of something very crispy that is much beloved because it's been doused in kind of a wetter style gravy, generally speaking, and it goes a little saw doubt. I'm not sure I dislike Putin for that so much. I just find it. Gross. Oh, okay. Critic off roading this just it's like putting your face big pile of fat. Right. All right. And I don't know about that. I love gravy. And I love it on dressing. And I like to do I want it on my I I know much in the minority on this day. I like nachos. And do you like Chile kilos? That's another thing started. That's a little different right? It's more of a baked situation where the sauce and the sauce over top. I I will say though, I was thinking about this actually before I read this article. I was having a conversation about our favorite dishes in town, and one of mine is from Suka sheen bell, and it is the deep fried Japanese eggplant, they do a nice cross hatch on and then they pour that really hot dossier over it. And that to me is such a beautiful texture. It's not quite like a deep fried battered temperate, right? It's more that the frying head of mixed. This eggplant extra extra. Silky. And it's super luscious in that for fun. Have greasy fried eggplant that. Yeah. Zedek plants like a sponge, solid. I want to go up to poppy up on Capitol Hill and get those eggplant fries they make with a little bit of Honey drizzle or drizzle. And then they put a little flake sea salt on top of really good. That's probably my favorite fried eggplant dish like you go to some of these places like panda express. Or some of the local chains. I can't remember their names right off the top. They do that with a deep fried eggplant sticky soft both my God that is so gross. I agree. But I do when I started eating them. It's hard to stop. Yeah. Grossman girth progress. But here you are talking about right? All right. So we didn't get to whether or not the milk. We're going to ditch milk as a society and just go to oatmeal. But the dairy farmers apparently are feeling the squeeze people changing their milk habits. Katie. Oh, you're on the go this.

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