There’s a hot new street-food option rolling through downtown Seattle. Maximus Minimus is the creation of Kurt Beecher Dammeier, the genius behind Beecher’s Handmade Cheese and owner of Pasta & Co. Here’s the coach parked at the southeast corner of Second and Pike.

And here’s what’s on the menu. . .a choice between Pulled Pork or Vegetarian (Lentil) Sandwiches.

While I haven’t tried the sandwiches myself, I get it from good sources that the pork is super-lean but flavorful and the coleslaw is not cream-based, but vinegar (rice vinegar, perhaps) and a very tasty (and healthy) accompaniment.

Wherever it lands, the new Maximus Minimus bus, with its SLOWPIG license plate, is sure to turn heads and garner a smile wherever it rolls.

During a media brunch in May, we were introduced to several of the brunch offerings at the Dahlia Lounge in downtown Seattle, which turns 20 years old in November. One of five restaurants owned and operated by Seattle über chef and restaurateur Tom Douglas, the Dahlia is still pretty new to Saturday and Sunday brunch, unlike its sister resto, Etta’s Seafood, which has served the brunch/lunch from 9:30 until 3 p.m. to happy customers (such as Spencer and me!) for many, many years.

Among the offerings are items as diverse as Congee with Grilled Prawns, Poached Egg, Scallions, and Chinese Dougnhuts ($14). Those of you who have traveled in Asia will recognize as this as the breakfast of champions in that part of the world. Definitely tasty and worth a try here, with lots of ham hock for extra richness. 

More traditional offerings (if still with a bit of a twist!) include the Eggs Benedict with Spit-Roasted Ham, Gwen’s English Muffin, and Two Poached Eggs. Brilliant green Scallion Hollandaise gives the dish a Green Eggs ‘n’ Ham sort of feel, while the Big Island Fruit Cup cleanses the palate with refreshing coconut water ($16). 

There’s also a delicious Monkey Bread with Warm Caramel Sauce that could easily serve as a decadent dessert for two. Thanks, Tom and Dahlia, and cheers to Saturday and Sunday brunch! 

Over the Memorial Day weekend, we enjoyed an early (6 p.m.) dinner at Spur Gastropub with our good friends Marcella and Harvey Rosene. If the name sounds familiar, it’s because the energetic couple are the founders of Pasta & Co. and Marcella has written several Pasta & Co. cookbooks in addition to co-editing the IACP-nominated cookbook, Cooking with Les Dames d’Escoffier (Sasquatch Books, 2009) in which my recipe for Salmon Baked in Grape-Leaf Packets, is featured.

We began with a glass of Brut Rosé for me, Pinot Noir for Spencer, and cocktails for the Rosenes. Sockeye Salmon Crostini with Caper Berries, Mascarpone, and Pickled Shallots paired perfectly with these choices, as did the Yakima Asparagus with a frizzle of fried onion, onion hollandaise, and a pouf of miners lettuce on top. We kept up the Rosé theme by ordering a bottle of the deeply colored, richly flavored Waters Winery 2007 Rosé–summer in a bottle!

Even the Baby Lettuces with Speck, Toasted Almonds, and Sherry Vinaigrette were tasty and perfect.

 Sous Vide Alaskan Halibut, my favorite Tagliatelle with Duck Egg, a gargantuan Bison Burger with shoestring potatoes, and Lamb Saddle formed our entrées. 

Salted Hazelnut Ice Cream showed the interesting interplay of sweet and salty, while Soft Chocolate Cake lived up to its name, and Lime Sponge Cake with Rhubarb was seasonally appropriate–all sweet ways to end a meal that saluted the start of summer! 

Over Memorial Day weekend, I had the pleasure of attending two Savor Seattle Food Tours, both highlighting the Pike Place Market. At 10 a.m., I signed on for the Pike Place Market: Greatest Hits Tours, a.k.a., the Classic. If you take this tour, skip breakfast! For during two hours of determined walking through the Market we sampled 22 different items ranging from piroskhy (Russian pastries) at Piroskhy-Piroskhy to cherry-peach salsa and chips at Chukar Cherries to mini crab cakes at Etta’s Seafood.

At 1 p.m., I was among 12 people who signed up for the Pike Place Market: Off the Beaten Path Tour, which promised exotic food samples along with a more ethnic slant than the Classics Tour.  

Here’s George, the deli manager at The Spanish Table, second stop on the tour. Authentic jamón serrano (Spanish hams) dangle overhead, and he also introduced us to Manchego cheese, Marcona almonds, anchovy-stuffed olives (better than you might imagine!), and chorizo (spicy Spanish sausage). 

The Classic is perfect for visitors and locals new to the Market, while the afternoon tour is for dedicated and adventurous foodies. Samples served are diverse and filling, and served as both breakfast and lunch for me that day. On both tours we received a discount card good for 10% off at stops on the tour, as well as other downtown businesses. 

We’ve always loved the rather dark, romantic vibe at Queen City Grill in downtown Seattle. But, like many of our favorite restos, because we have to eat around a lot, we only experience it once or twice a year. 

Lucky us on a recent Saturday evening, when the Dungeness Crabcakes with Remoulade Sauce were tastin’ good (lots of crab, little filler) with a glass of Taittinger Brut. 

The venerable Queen’s Olive-Oil-Poached Alaskan King Salmon was done medium-rare in the middle and tender on the outside. Lately I’m intrigued by this gentle way of cooking seafood (more commonly tuna). A bed of tasty beans of all sorts and a ruff of marinated fennel completed this complex and satisfying dish.

A bottle of Sineann 2006 Schindler Vineyard Pinot Noir was the perfect foil, a bold, fruit-forward Pinot rife with dark cherries (!), 14.8% alcohol (wow!), and a beautiful glass closure. 

Last month, during Seattle’s ever-popular “30 for $30” campaign during which 30 restaurants offer three-course meals for $30, we enjoyed a succulent Olive-Oil-Poached Salmon at Brasa. The salmon was served atop a rich celery-root purée along with a handful of beans, shaved fennel, and a dusting of fresh dill. 

Just for good measure, here’s the piquant and spicy (oh-so-good!) Grilled Octopus that’s an appetizer featured on Brasa’s regular menu.

While listening to a podcast of a workshop from the 2007 annual conference of the International Association of Culinary Professionals on culinary tourism, I discovered a new acronym. . .FLOSS. FLOSS stands for Fresh, Local, Organic, Seasonal, and Sustainable, which perfectly describes the mission at Urbane, the new restaurant in the Olive 8 Hyatt Hotel and Residences in downtown Seattle. 

We loved this place, which preaches FLOSS without getting all pretentious and precious about it. Take the Artichoke Salad, for instance, a lovely mound of marinated artichokes (although the menu claimed they were “braised,” I don’t think they’d ever touched a flame), fava beans, and tender baby pea shoots. This dish was the essence of spring, served with a flurry of freshly grated Parmesan and lightly dressed in a lemon-y vinaigrette.

Seared Halibut with Nettles and Carrot Emulsion (denser, richer, and infinitely more satisfying than the trendy foams served everywhere nowadays!) was perfectly cooked and so beautiful I (almost) hated to eat it.

The Herb-Braised Half Chicken (free-range, of course) was served in a lovely earthenware crock with plenty of chicken jus that wilted the generous portion of Holmquist Hazelnut Watercress Salad.

Although we were trying to make a movie and didn’t have time for dessert, we were tempted by the Syrup-Poached Rhubarb with Lemon Pound Cake and the Trailing Blackberry Blintz. The wine list is made up of entirely Washington wines (hooray!), with a cavalcade of venerable names such as Betz Family Winery, DeLille Cellars, and Fidelitas.

Ambience here is upscale, with a glittery bar and a dining room that looks out over the streetscape yet is divided into sections by hanging metal beads which keeps it intimate. There aren’t any tablecloths, the bread comes in a handsome wooden bread box, and service is warm yet unobtrusive.

We noted happy families, groups of young women celebrating with a girls’ night out, and older folks like us. This is the kind of restaurant with something for everyone that makes you want to return for the next intriguing dish, since the FLOSS-y menu is ever-changing.  

We’ve always been big fans of Leo Varchetta’s swanky Barolo Ristorante on Westlake Avenue near the Westin Hotel in downtown Seattle. We were also big fans of The Apartment, a narrow bar and eatery in Belltown in the same block as Flying Fish and Umi Sake House.

So we were sorry when The Apartment closed, but were happy when Leo reopened the space as The List. On The WIne List (get it?!?!) in the red by-the-glass category you’ll find 11 options, including two Spanish Garnachas (Grenaches), along with a Chianti, Firesteed (CA) Pinot Noir and Hedges “Three Vineyards. 

The whites by the glass include a California and Italian Pinot Grigio, a California and Washington (Chateau Ste. Michelle) Sauv Blanc, one Chard and a Chard Blend (Hedges CMS). Bottles range from $24 (for a bottle of Italian Pinot Grigio) to $350 (for a bottle of Cristal) and run the gamut around the world. 

As you’d expect, the ambience is pure romance and very red. Here’s a short clip of the bar scene. Making The List in Belltown

The Cocktail List features the Belltown Orange (Stoli orange, lime, chambord), an Italian Lemondrop, and the X-Rated Tini (Passion fruit, mango, Finlandia grapefruit vodka).

On The Food List you’ll discover some of the luxurious sorts of dishes we’ve come to know and love at Barolo: Gnocchi with Black Truffle Cream, Grilled Sea Bass with a Port-Wine Reduction, and White Wine Clams. 

Happy Hour takes place daily 4-6:30 p.m. and Sunday-Thursday 10-midnight, with all food items half off; bottle of red or white wine $14; glass of red or white $3.75; and beer $2.95. 

Last month, Elliott’s Oyster House and Restaurant, located on Pier 56, hosted a Yukon Salmon Feast to benefit the small fishing villages on the Yukon River in Alaska that have been hard hit during the past year due to extreme winter cold, rising fuel costs, and a devastating 2008 commercial fishing harvest. 

During February, Elliott’s donated 25% of every Yukon Keta entrée sold to a special fuel fund to help relieve the dire condition of the villages. Elliott’s purchased the salmon that was featured throughout the promotion from community-owned Kwik’pak Fisheries, LLC, which was formed in 2002 to provide economic benefits and security to the residents of the Yukon River Delta. 

Before dinner, Seattle seafood guru Jon Rowley gave a Powerpoint presentation that contained heartwarming images of the Lower Yukon River Delta people. He explained that their villages, close to the Bering Sea, are so remote, they’re located 550 miles from the nearest road. The Delta encompasses 1,000,000+ acres, it’s very flat with lots of ponds and lakes (but no trees!), and ice break occurs in late-May. The Yukon River itself runs 2,200 miles. 

Salmon and salmon fishing form the heart and soul of this culture, according to Rowley, and the people are struggling because the fish are returning in far fewer numbers each year.

During the five-course meal, paired with Northwest wines, we were regaled with both Yukon River King salmon and Yukon River Keta salmon. The king is pictured above; it was roasted in a soft miso glaze, which brought out the fish’s creamy texture to perfection. Small dots of avocado cream, streaks of sweet soy, and a knob of sushi rice and daikon sprouts completed the oh-so-simple, yet oh-so-good dish. Interestingly, it was not paired with a white wine (such as a Riesling or Sauvignon Blanc), but with a Bordeaux-style red blend, Basel Cellars 2006 Claret, from Walla Walla. 

It was an interesting exercise for all the foodies in the crowd to compare what is often considered the highest grade of salmon (King or Chinook) with a lower-grade salmon (Keta or Chum). And I must admit that the Keta performed admirably in raw or cured dishes, such as salmon tartare and carpaccio. It was also tasty when grilled and served over savory lentils.

Rowley reports that Yukon Keta salmon was recently discovered to contain more Omega-3 fatty acids and rich oils than any other salmon, with the exception of the Yukon King. So it not only tastes good; it’s good for you. 

Then head on over to Waterfront Seafood Grill (in downtown Seattle) or the Sea Grill (in Tacoma) during the month of March and indulge in the fourth annual “Cult of the Crab.” 

During a recent media dinner, we were feted with everything from Crab Rangoon (which made a very interesting pairing with Cave B 2007 Blanc de Blancs, a flavorful sparkling wine produced in Quincy, Wash.) to Blue Crab Benedict (paired with McCrea 2007 Grenache Blanc) to Fresh Maryland Soft-Shelled Crab (paired with Efeste 2007 Feral Sauvignon Blanc, which was as powerful and pungent as its name suggests).

Here’s the Blue Crab Benedict:

And the Soft-Shelled Crab:

Perhaps most interesting dish of the evening was a simple preparation of Steamed Red King Crab legs (shown below), taken from crabs that hailed from the Barents Sea, Hokkaido Bay, and Dutch Harbor.

Paired with Sparkman Cellars 2007 Lumière Chardonnay, it was surprising the difference the growing area, plus the food the crabs eats, makes to the flavor and texture of the flesh. 

According to a press release, “Hokkaido king crab (“tarabagani” in Japanese) comes from the frigid waters off Hokkaido, Japan’s northernmost major island, waters that yield high-end, exceptional seafood. Very little of the Hokkaido king crab is exported, most of it remaining in the country to support the Japanese market.

“Also new to the roster is Maine Peekytoe Crab, a variety of Atlantic rock crab that was a by-catch throwaway of the lobster industry until it was renamed “peekytoe.” Now, these small crustaceans are embraced by the most discriminating chefs around the world for their sweet and delicate flavor.”

The complete list of crabs available this month includes:

• Blue Crab (from Maryland and Chesapeake Bay)
• King Crab (from Hokkaido Bay in Japan, the Barents Sea and Alaska’s Bering Sea)
• Stone Crab (from South Florida)
• Snow Crab (from the icy Barents Sea above the Scandinavian Peninsula)
• Maryland Soft Shell Crab (harvested, express shipped, and received daily)
• Jonah Crab Claws (from Florida)
• Dungeness Crab (the Pacific coast favorite)
• Maine Peekytoe Crab (rock crab from Maine)

The crabs will be delivered six days a week, than prepared on site to tender, succulent perfection, and the only suggested accessory for this cult is a bib!

On Valentine’s Day, BOKA Kitchen + Bar launched the new Spontaneitini package. The package includes two Spontaneitini cocktails at BOKA and a key to a Luxe room at Hotel 1000.

The Spontaneitini cocktails are a mix of Jean Marc XO and Tattinger Champagne served in a crystal glass with a chocolate-dipped rim dusted with edible gold dust, then garnished with a strawberry. It’s great for those who’ve been married a while and would like to spice things up a bit, and also for those who may have just met and are looking for love in all the right places.

The Spontaneitini will be available at Hotel 1000 and BOKA throughout 2009. Such spontaneous pleasure will set you back $250.