Fried Rice and Pastrami? Yes, It’s Really Good
This noodle house’s best dish doesn’t actually include noodles
By Chelsea Lin September 5, 2018
This article originally appeared in the September 2018 issue of Seattle magazine.
This article appears in print in the September 2018 issue. Click here to subscribe.
Even if you’re the sort of food fanatic who can’t overhear the word “fusion” without a lethal dose of side-eye, hear us out: Reckless Noodle House, which opened in the Central District in January, is making a wok-kissed, salty-sweet fried rice ($16) whose star ingredient is pastrami.
And it totally works: The dish is a playful, addictive contrast of flavors and textures. Co-owners Bryce Sweeney and Mario Eckert have more history making cocktails than food—you can tell from the creative, tiki-esque drink menu—but they hired chef Kenny Lee (formerly of Lionhead and Din Tai Fung) to run the kitchen.
Now, may we suggest working with neighboring restaurant Wood Shop BBQ to supply the pastrami?
Central District, 2519 S Jackson St.; 206.329.5499
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