Joule, in the Wallingford neighborhood a few miles from downtown Seattle, has long been one of our favorite restaurants for its creative and seamless merging of Korean and French cuisine.

I’ve blogged (and raved) about it many times before, and glad to report it continues to do what it has always done so well.

Here’s a dish I enjoyed as my entrée on a recent visit–Hawaiian Prawns Stone Pot with Scallion Grits and Collard Greens. The meltingly tender grits, loaded with butter, were topped by gorgeous prawns with the heads still on.

Although messy (this was one dish where you had to play with your food!) they was very much of a reward.

Just for fun, here’s a shot I did with my iPhone4 using the Hipstamatic app, which makes photos look old-timey, as if taken with plastic cameras from the 1960s.

And here are the remains of the meal taken conventionally. . .

And with the Hipstamatic.

It’s getting close to lunch time as I write this, and I truly wish I had a pot o’grits and some of those incredible shellfish for my midday repast.