Seattle has never had much southern food. The great Hills Brothers barbecue closed decades ago to be survived by the good but not great Willies and Jones’ brothers. Until it closed a few months ago, Les Bon Ton was pretty good at imitating a N’awlins road house.
Of course there is our own classic neighborhood tribute to Langston Hughes’ family cook book … The Kingfish. The Kingfish IS great but very much its own thing … Langston Hughes’ family culinary tradition.
Still folks keep trying to bring the South to the Northwest. The chef from the Wandering Goose is taking his chef skills to try another time. His restaurant to be called Bourbon and Bones and opens summer at 4350 Leary Way NW, most recently the home of Anita’s Crepes.
As Allecia Vermillion writes at Noshpit, Law is a white guy from North Carolina. Thanks to two years living in New Orleans sia and three years cooking in Barcelona, Avignon, Germany, Chef Law will be doing a three way fusion .. North Carolina, sautéed in New Orleans and served in Euro-Seattle! There will be a smoker for some proper NC barbecue, plenty of pickled items and cured meats. .
Allecia Vermillion describes another effort, the KING CREOLE Roux. The “Where Ya At” food truck has gone upscale bricks-and-mortar in a classy Fremont room that’s all fancified Creole by night, po’boys galore by day. Publicola describes a list of a dozen po’boys, the New Orleans supreme version of a sub or grinder on a crackling French roll lavished with a mess of shredded lettuce, mayo, and Louisiana spices. Down there, even neighborhood groceries serve these messy, awesome sandwiches. Of course the acme of the genre is the Fried Oyster Po’Boy followed by beignets. 4201 Fremont Ave N, Fremont, 206-547-5420; restaurantroux.com