The Steelhead Diner, Seattle, 8/26/17

buiding
buiding

The Steelhead Diner is a large place right next to Pike Place Market.   Two walls of windows look out over the crowds of people.  Seating is in booths, bar counter and kitchen counter stools and tables.  Decorations between the booths is with acrylic encased fly fishing lures and photos of lures also decorate the walls.  On the weekend the midday menu is for brunch.  Service is efficient and friendly and the noise level is livable.  It is a great location with a lively crowd but the unexciting food lacks soul.  

interior
interior
bar
bar
interior
interior
menu
menu
white wine list
white wine list
Sparkler and beer list
Sparkler and beer list
red wine list
red wine list
Frankie pointed out the table condiments
Frankie pointed out the table condiments
breads
breads
butter and oil
butter and oil

 

We started with the Dungeness Crab and Bay Shrimp Tater Tots served with Tiger Sauce and Celery Leaf Salad.  They sounded wonderful and were quite crisp and not too greasy.  The sauce had a bit of horseradish taste and was nice as were the vegetables on top.  However the tots needed a bit of salt and any shellfish taste was non existent.  The textural contrasts were fun but the overall result would rate an okay.

Dungeness crab and bay shrimp tater tots
Dungeness crab and bay shrimp tater tots
closer
closer
another angle
another angle
inside
inside
wine
wine
Frankie studied the fishing lures display
Frankie studied the fishing lures display
order counter and seating
order counter and seating

 

For an main dish we had the Grilled Marinated Washington Hanger Steak and Eggs which was served with roasted shiitake mushrooms, hickory bacon, Marchand de Vin and a poached egg.  The pieces of meat were quite chewy but nicely rare.  A couple pieces of toast were underneath to give some crisp texture and absorb the sauce.  The bacon was nicely meaty and tasty and way overshadowed the flavor of the meat.  The beef was the toughest flat iron I’ve had and I wondered if another cut had been used instead.  The poached eggs were too cooked for their yolks to add richness to the fine sauce which did need that addition.  It was a good looking dish but the flavor, other than the bacon, just didn’t match the looks.  One other gripe was the amount of parsley that covered the dish – it didn’t add to the dish nor add to the appearance.  This plate went back to the kitchen with a lot of food still on it.

Grilled marinated WA hanger steak and eggs with roasted shiitake mushrooms, hickory bacon, Marchand de Vin and poached eggs
Grilled marinated WA hanger steak and eggs with roasted shiitake mushrooms, hickory bacon, Marchand de Vin and poached eggs
from the side
from the side
other side
other side
egg
egg
Frankie posed on the outdoor menu
Frankie posed on the outdoor menu

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s