“Yeah, right.” That’s what I said when I heard that Dahlia Lounge was cooking up congee for brunch. Monkey bread? Makes sense. Eggs...
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Jay Friedman
Seattle Restaurant Examiner
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Find out more about Jay: Jay Friedman is a freelance food writer who does monthly restaurant reviews for Seattle Sound magazine. Growing up as part of an east coast, Chinese food-loving, Jewish-identified family, he thought shrimp with lobster sauce was the ultimate Asian dish until reading a recipe and realizing there ain’t no lobster there. Recovering from disillusionment, he’s traveled extensively in Asia , taken Thai cooking classes, and vowed to learn food-related kanji so that when he orders organ meats from the Chinese menu, servers won’t stare at him in disbelief. |
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