Wes N. wrote: > Ron S. wrote: > > >But out in the environs, 105th and Greenwood where Bick's is, > >and Latona where Luau is, some food things are happening that > >couldn't happen in Belltown - some far out experimentation with > >Pacific/Asian at the Luau and New Mexican at Bick's. The > >flavors are brash and bold and spicy. At Bick's my wife had an > oyster > >sandwich that I could only describe as dreamy. I had duck > >which came with a fabulously intense sauce that I sopped up > >with everything that would soak, and a creamy polenta that > >was very slowly spicy. > > > > Though I find the emphasis on Southwest flavors personally a little > heavy-handed - and ultimately tiresome - there's still plenty of stuff > > on the Bick's menu to keep me coming back. Several excellent pastas, > for instance. And I agree, the oyster sandwich (even with the > distinctive chili tang) is wonderful. However, the true signature > dish of the place, IMO, is the Flat Top Chicken: Seasoned, boneless > half-chicken, cooked pressed on the grill. Sweet, gently spicy and > thoroughly succulent. I've not had anything like it anywhere else. I second the flat top chicken. Also try the smoked duck quesadillas. Ta hell with traditions and authenticity! Leave your snobbery and eat what tastes good. -G-
Seattle, WA