Local and sustainable seafood with a view.

In this edition of Food Porn, we visited Chandler’s Crabhouse at South Lake Union. Established in 1988, this restaurant prides itself in distinguished service, a gorgeous view of the lake, local Dungeness crab, and other sustainable seafood specialties. One of the most exciting reasons we wanted to visit was for the geoduck, which is now featured on the lunch and dinner menu. While geoduck is native to the Pacific Northwest, it is rare to find in local restaurants because 90% of it is exported internationally to China, where they are regarded as a delicacy.

The Geoduck Crudo with fresno chiles and yuzu soy is a delightful dish. The geoduck had a slightly crunchy texture; the bright citrus notes from the yuzu and the briny notes from the geoduck paired well with the crispy rice crackers.

This dish is what I dream all other octopus dishes can and should be. Typically, octopus is rubbery and chewy, but this was tender, flavorful, and delicious. Charred Octopus is served with hearts of palm, radish, celery, spicy Korean gochujang sauce and a carrot kimchi. It takes a high level of experience and knowledge to prepare it the way Chef Thomas Cullen prepares it. He braises it, keeps it in liquid overnight, and then grills it to order.

This is a must order!

Spicy Albacore Tartare with crispy sushi rice, rocoto chili, sweet miso and topped with a quail egg is easily one of the top bites I’ve had all year. The crispy rice is coated with rice flour and deep fried and topped with tuna tartare and a quail egg. While it isn’t very spicy, it is amazing.

Another must-order. 

If you like sea bass, this version is prepared expertly. The Chilean Sea Bass with mizuna (Japanese mustard green), preserved lemon dashi and orange-miso glaze was cooked to perfection. The fish was moist and flaky and the bitterness of the dashi with the sweetness of the miso makes this an outstanding dish.

The Buttermilk Panna Cotta topped with pickled blueberries is heavenly and easily the best I’ve had. It was creamy and rich, but didn’t feel too heavy. The Two Vintners Zinfandel, one of the only Zinfandels produced in Washington, is full-bodied and aromatic with notes of cranberries and raspberries that paired wonderfully with the dessert.

THANK YOU to Megan, Chandler’s sommelier, who planned one of the best wine and food pairings I have experienced. She was attentive and knowledgeable as she explained each wine and dish. Thank you for the spectacular meal.

SMART CATCH: Smart Catch is a chef-driven sustainable seafood program created to increase sustainable seafood consumption and support environmentally sustainable fishing practices. Chandler’s goal is to purchase as least 90% sustainable seafood.

Chandler’s Crabhouse           |          901 Fairview Ave North, Seattle          |         (206) 223-2722