Bacon, Alcohol, Tobacco, Firearms, Explosives

Lyle and I visited the Austin Cantina in Seattle tonight. I had a cup of chili, a mojito, the chicken fried steak, and a banana-nilla wafer concoction. Lyle had coffee, chili, beef enchiladas, and a chocolate cake with raspberry purée. We both agreed the chili needs a lot of salt to make it edible; however, the table salt and pepper shakers were almost empty. Perhaps previous patrons had used it all on chili? Once seasoned, the Texas-style chili was great. I hate bean-based chilies; to be able to buy a real chili is a treat. The main course was very thin steak on artfully plated potatoes with grilled corn. The steak was did not require a knife to cut and was quite flavorful. The waitress brought us three hot sauces to try; they were not overpowering, which was nice. Next time I will ask for the hot sauce with the chili. Lyle reported that the beer used to cook the beef for his enchiladas was quite evident in flavor. The desserts were excellent; Lyle’s chocolate cake with purée got good reviews. The purée was unsweetened, which is a nice touch. My banana-nilla wafer concoction was nice, as well. The flavors were mild and understated, which is missing in a lot of prepared foods. My mojito was quickly served and not of the over-alcoholic type; I find lots of places put the emphasis on the alcohol to the extent of serving undrinkable beverages. Our tab was just shy of $60 for two; we left a tip of around $13 or $14 as the service was attentive. The downsides to the Cantina are that it is in Ballard, which means you’re in for a heck of a drive if you want to visit. If you’re trying to find it on the map, it is just north of the Ballard QFC on the other side of the street. The Austin Cantina is a warm, open place that I’ll be sure to stop by again. The owner has a blog, which is the primary reason I stopped by in the first place. If they were closer in, the Austin Cantina would easily replace Beth’s as the default place to eat.

Like 3 Pigs, I had been told by co-workers that Milt’s BBQ in Bellevue was a worth-while place to eat. I disagree; when I went there (about a year ago), the food was slow in coming, expensive, and small. Milt’s floated the meat in sauce, trying to cover the low quality of the meat; it doesn’t work. I would go back so that I could write a better review, but I don’t want to waste my money. The Arby’s it shares a parking lot with is a better dining experience.

With great anticipation, I stopped by 3 Pigs BBQ in Bellevue this weekend. Walking in, you pass a large wall of ribbons and awards; what a let down the meal was. I ordered the sliced beef and chicken dinner with chili and corn on the cob with a drink; the total was $17.50 with tax. After a short wait, the meal arrived. The portions were dainty and floating in sauce; it’s said that poor BBQ is hidden with sauce, but the sauce couldn’t hide this over-cooked extravaganza. The beef was chewy; the chicken rubbery and flavorless; the corn on the cob was watery. I ordered the “hot” version of the dinner, expecting something, well, hot. Nothing in the meal was really warm; the sauce was overpowering and sweet, not tangy or hot in any way. The chili was the spiciest part of the meal, yet it was cooler than Tabasco; it was also grainy and flavorless. The seating is ample and the televisions are nice; the drinks were easy to get to and the refills (apparently) free. The toast that came with the meal was nicely done. Overall: over priced, over cooked, flavorless, small portions. Avoid.