Spendier Takeout Worth Setting the Table For
Break out the good china—this takeout isn’t cheap, but it’s almost as good as if you ate it in the restaurant, and you don’t have to dress up.
By Chelsea Lin and Jess Thomson December 11, 2017
This article originally appeared in the November 2017 issue of Seattle magazine.
Din Tai Fung
Want to know a little secret? You can skip the hourlong lines at this Taiwanese dumpling house by ordering to go. We wouldn’t recommend its signature xiao long bao (soup dumplings) or pot stickers because they’re best eaten immediately, but the pork chop fried rice ($10.50–$11.50), excellent garlic green beans ($9.50) and any of the steamed buns ($5.50 for two) make smart orders. Multiple locations; Pickup, lunch and dinner.
Bizzarro Italian Cafe
This wacky Wallingford restaurant doesn’t take reservations (except on some days for parties of six or more)—and now, you won’t need them. Order house-made pasta, like the earthy Forest Floor Frenzy ($18.25), full of wild mushrooms, or hearty squares of lasagna ($19.25) and throw a dinner party that all ages will love. (House-made gluten-free linguine available upon request.) Wallingford, 1307 N 46th St.; 206.632.7277; Pickup and delivery, dinner (delivery not available on weekends).
The Butcher’s Table
When money is no object and you can’t be bothered with throwing a steak on your home grill—or if you’re just ready to accept that chef Morgan Mueller does it better—order takeout from this South Lake Union steak house. The wagyu is where it’s at, and we particularly love the Beecher’s mac ’n’ cheese as a side, for obvious reasons. (Bonus points for having a late-night menu, where you can order steak tacos for six ($48; between 10 p.m. and midnight). South Lake Union, 2121 Westlake Ave.; 206.209.5990; Pickup, dinner.
Peony Modern Kitchen
When generic Chinese food just won’t do, this new Bellevue stunner has a menu that marries old-school American favorites (e.g., a really great version of honey walnut prawns, $13 lunch, $18 dinner) and more traditional dishes such as tung po pork belly cooked in a clay pot ($25) and whole crispy five-spice duck ($43). More than a dozen dishes are available as lunch specials on weekdays, 11 a.m.–3 p.m. Bellevue, 10317 Main St.; 425.502.7652; Pickup and delivery, lunch and dinner.
Sushi Kappo Tamura
Sushi may not seem like obvious takeout fare, but it holds up surprisingly well—provided you’re going to eat it within the hour. Chef Taichi Kitamura’s responsibly sourced and expertly sliced fish make this Eastlake favorite the place to order from; grab a few friends and order the SKT platter of nigiri and rolls ($130, serves four). Eastlake, 2968 Eastlake Ave. E; 206.547.0937; Pickup and delivery, lunch and dinner.
Follow Us
Restaurant Roundup: Holiday Cheer at SLU BRU, StarChefs, and Kabul Closing
Here’s what was served up recently in the Emerald City.
Fusion food has an innate ability to bring us together. In the blending of two (or sometimes more) cultures, new perspectives are unlocked and we are all better for it. Esquire is in agreement, as the magazine has selected Lupe’s Situ Tacos, a Mexican-Lebanese taqueria in Ballard, as one of the 33 best new restaurants…
Counter Culture: Sansonina Ristorante Italiano
An Italian escape hiding in Renton.
Tucked just off Rainier Avenue, across from a Safeway, Sansonina Ristorante Italiano—which opened early in 2019—is the kind of place you drive past for years without noticing until you walk through the door. Once inside, the outside world dissolves, the hum of traffic fades, and suddenly you’re not in Renton anymore. You’re in a dimly…
5 Things to Eat in December
This month’s assignment: Take the pressure off.
There’s something about the end of the year that adds pressure to everything we do. Despite all the talk of holiday cheer and “merry and bright,” heightened expectations can bring a sense of weariness. We’re fretting over feasts and gatherings while working fervently to tie up loose ends—gifts, work, everything—with a pretty bow. Each month,…
Ahead of the Cut
How a tech-minded home cook turned years of tinkering into a chef’s knife powered by 40,000 vibrations per second.
Scott Heimendinger traces his love for knives back to college, when his dad taught him how to cook over the phone. By his junior year he had saved for his first real knife, a JA Henckels Santoku. Compared with the $9 IKEA knife he had been using, “it felt like a laser… things that used…