As the saying goes, the best things come in small packages, and this is particularly true with appetizer menus. While diners are looking for a little treat to start the meal, chefs see the opportunity to use more expensive ingredients in smaller portions, innovate in ways that would be too risky for an entrée, and add their own personal flair to a classic. Follow this South Lake Union appetizer crawl, which lines up conveniently with the South Lake Union Streetcar—or improvise and create your own coursed meal.
Italian techniques and Northwest ingredients come together in the bright light of the high-window space at Cinque Terre Ristorante at The Regrade. Order the Dungeness crab cocktail to kick off the crawl with a bang. Served on ice in a glass bowl, the thick crab claws come in an avocado-based aioli, with grapefruit to add a citrusy punch to the delicate seafood.
After the light start, round the corner to the more intimate space of Huxley Wallace Collective’s Kiki Ramen. Save the noodles for a lunchtime excursion, and instead dig into the lazy devils. The marinated eggs used in the ramen are topped with Kewpie mayo, panko, green onions, and a dollop of gojuchang (Korean pepper sauce).
Next, pop into the luxurious surroundings of The Butcher’s Table where byproducts of the stellar steaks are used to make many of the appetizers, including beef fat brioche. A tiny monkey bread studded with cayenne and smoked salt, the rich nubbins come intertwined inside a miniature Staub cast iron pot for a savory snack.
