Joule Restaurant
Chinese Scallion Pancakes – Smoked Salmon Roe, Creme Fraiche, Chili Oil
Bone Marrow – Spicy Anchovy Butter, Leeks, Lime, Toast
Shrimp and Chinese Sausage Buns – Black Vinegar
Spicy Rice Cakes – Chorizo, Pickled Mustard Greens
Hummingbird Bird Cake – Pineapple Caramel, Miso Chocolate, Peanuts
Joule Box – Coconut Semifreddo, Grapefruit Brulee, Coconut Tapioca, Toasted Coconut
Created by the folks behind Revel Joule Restaurant finds Chefs Rachel Yang and Seif Chirchi exploring similar ideas in the format of a Korean-fusion steakhouse featuring Northwest ingredients and seriously bold flavors.
Not to be confused with KBBQ, but not really a “Steakhouse” in the traditional sense of big cuts of Beef alongside mundane Veggies or Starch, Joule divides its offerings into a concise list not unlike Momofuku where starters may include Scallion Pancakes that eat like Roti with a sidecar of Smoked Salmon Roe, Chili Oil and Creme Fraiche.
Offering a full bar under the vintage “Jewelry” sign with only the first five letters glowing, and matching Bone Marrow beneath Spicy Anchovy Butter to funky blue wallpaper, there’s nothing really Korean or Steakhouse about Shrimp and Chinese Sausage Bao but with a dip in Black Vinegar these Umami-bombs are among the best things to eat anywhere.
Sold on Spicy Rice Cakes by a rail thin server, his assertion that he eats them “all the time” questionable though the bold spices and diverse textures juxtaposing bitter Greens would make avoiding them difficult when available daily, Dessert shows Yang’s classic training and Chirchi’s American upbringing first via the delicate Joule Box and then in Hummingbird Cake quite different from those down South.
www.relayrestaurantgroup.com/restaurants/joule