- This topic is empty.
September 29, 2010 at 12:26 am #596516
Stopped in to check out the menu & talked to the Chef. Their official first day was yesterday. Have the usual fare – burgers, steaks, fish, pizzas and a happy hour (3-6) that includes nachos, wings, etc.
Their website seems to be under construction. http://www.highstrikegrill.com/
Has anyone checked them out yet?September 29, 2010 at 1:18 am #704485September 29, 2010 at 1:24 am #704486
jiggers..they’re at the West Seattle Bowling…took over from the Chinese restaurant there.September 29, 2010 at 1:26 am #704487
Sorry Jiggers. I forgot I am one of the few that can see the progress from my front porch.
To start…It’s the new restaurant that replaced Terrace West at the bowling alley. No more fries that taste like egg rolls.September 29, 2010 at 1:49 am #704488
Thanks for the heads up, Johnny. I saw some chefs the other day, just outside of the kitchen door on Oregon taking a smoke break. So I figured they were either open or getting close.
Actually, I’m more excited that a certain talented local baker’s goodies (Evil brownies, bacon shortbread, Bacon joys) have re-appeared at a certain “under new management” local butcher shop. Of course I had to purchase one of each the other day and I wasn’t sorry. Everything was even better than I remembered. I dig the new packaging too.September 29, 2010 at 1:53 am #704489
johnnyblegs…I thought the fries there (at the old place) very interesting – lol…I always wondered if they ever changed the oil..September 29, 2010 at 1:58 am #704490
Thank you Christopher. It feels good to be back.
It’s a little off of this topic and I’m usually not one to toot my own horn but I was real excited to see this the other day… http://blogs.seattleweekly.com/voracious/2010/09/bjs_at_the_swinery.phpSeptember 29, 2010 at 3:09 am #704491
Wow, BJ’s at The Swinery….
is that why they are up for “Best of Western Washington?”September 29, 2010 at 4:24 am #704492
Mr. Legs…congratulations on the business. Hope it has a long, profitable life :)September 29, 2010 at 4:39 am #704493
we just had dinner at Highstrike tonight. it’s great! try the home made potato chips instead of the fries. we split the Seattle Dog, which is an all beef dog, cream cheese and caramelized onions. We also split the NY dog, brat style, sauerkraut, onions and brown mustard. all really good. friends got the burgers and they also looked great! this is all really bowling-friendly food and SO much better than the Chinese food that was there before.September 29, 2010 at 4:43 am #704494
oh yeah, and for all you bacon freaks here, they have a BLT Dog. :)September 29, 2010 at 5:40 am #704495
HelperMonkey…thanks for the review. Will make watching my friend bowl in league all that much better…except…can’t have salt or cured meats :(
but ..I can play around with burgers, I’m bettin’ ;-)September 29, 2010 at 4:14 pm #704496
In response to post #5. I hope they are washing their hands of that cigarette stench before they prepare your food. Nothing like a big red flag to see cooks, bartenders and wait staff chimnying away outside only to make you wonder how sanitary conditions really are. I know for A fact that half the time the food comes out, it barely gets A health code passing grade which isn’t good enough. I guess you take the risks of this when you go out.September 29, 2010 at 5:24 pm #704497
are smokers the new pariahs?
all food handlers are required to wash their hands..
not just smokers.
culinary arts are one of the more stressful occupations… you show me a great kitchen where someone isn’t huddled out back finishing a cigarette …
can’t wait to sample your product.
that alone is enough to get me back in the door of the swinery.September 29, 2010 at 6:36 pm #704498
Job, you are correct, ours IS a rather difficult profession. As one of the few non-cigarette smoking cooks in Seattle, I just LOVE getting paid for working my whole shift while my co-workers wait for every free moment to rush outside and smoke. So while I am cleaning the line and preparing for the next push, they’re outside hacking down a couple of cigs. It can be so bad that I have actually taken to proclaiming my non-smoking status as a valuable asset in a kitchen. I don’t spend my whole shift focusing on my next opportunity for a ciggie.
Jiggers, most cooks I have worked with, the overwhelming majority in fact, are obsessive about hand-washing and gloving up.
Some of us actually take pride in our profession; in the kitchen burns and cuts are routine, there are numerous repetitive and mind-numbing tasks we perform to ensure a uniform dish from the first to the last meal. Every customer thinks they are the only ones in the restaurant, every server agrees with them. There is NO speed that is fast enough, and you simply can’t start skipping steps to get things out faster.
It isn’t a job many could or would do for more than a few days or years; to make a career out of it takes quite a bit of dedication, the hours are long and the pay is lousy. I do it because I love the work, don’t have dependents, and was in the Army, so I have socialized, government provided health-care at the VA, so am not trapped in an unsatisfying job just for the benefits.
How many Americans get to say that?September 29, 2010 at 7:26 pm #704499
You must live near me. I live on the corner of 40th and Genesee. I have been watching the construction every day going by there to and from home.
I to worked in the food industry for many years and watched my co-workers disappear for cigarette breaks while I hold down the fort. It was a bit maddining at times because all of a sudden you would be busy and they were somewhere else. they really hated rainy and snowy days for smoking! I am no longer in the food industry but know if I have to I could always get a job somewhere.September 29, 2010 at 9:30 pm #704500
Seriously, Christopher? You have to hijack this thread with more plugs for the Swinery??? Now I know you are in cahoots with them.September 29, 2010 at 9:39 pm #704501
I’ve always wondered how people in the culinary profession can smoke so much and still have enough of a palate. I suppose that if you are working a line long enough, cranking out the same menu, then you can get away with not having to continually taste what you’re cooking. But it seems like chefs who really need to maintain their capacity to taste delicate, subtle flavors would be dulling some of the finer tasting capacity. Maybe the body adjusts somehow.September 29, 2010 at 9:54 pm #704502
pity them… sectioning their days off so they get that next smoke. i do.
smoking is no longer a socializing habit.. with so few people smoking these days it more often isolates than socializes.
it might surprise you to learn that smoking does not seem to affect some palettes.
Are theirs that much better to begin with? I have always wondered.September 29, 2010 at 9:54 pm #704503September 29, 2010 at 9:57 pm #704504September 30, 2010 at 10:18 pm #704505October 1, 2010 at 12:36 am #704506October 1, 2010 at 4:25 pm #704507
you are dangerous to my health.
i brought the chocolate chip bacon cookies home and they are gone.. good thing i had one in the car on the way home since hubby couldn’t resist them:)
the bacon joys suffered a similar fate even though i hid them and didn’t share:(
i want to thank you for being the catalyst that helped me to rediscover the swinery.
clearly.. i can’t go in there too often since i seem to have no self control… but thanks to you will be shopping there again.October 6, 2010 at 4:09 am #704508
we tried dinner at the Highstrike again tonight. Again, delicious! We split the Highstrike Salad, one of the personal pizzas and the BLAST – bacon, lettuce, tomato, avocado & sprouts. really good, all around. apparently they are thinking of opening for lunch sometime soon as well.
- You must be logged in to reply to this topic.