Random: Endolyne Joe’s and beets

[StringCheese]

I generally enjoy going to Endolyne Joes. Not nearly enough vegetarian options but consistently good fare. However, what is up with all of the beets? Is there a beet farm out back? Some strange “Iron Chef” attempt to find a way to use beets in as many ways possible?

This is not a rant, nor a rave. Just the random thoughts of a beets-are-OK-but-this-is-getting-ridiculous diner.

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[Mater]

OMG – I LOVE beets!! I should go there!!!!!

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[JoB]

me too:)

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[carrieann]

I picked up a few different variety of beets from the WS farmer’s market not too long ago and they were so. freakin. good. I also had a dish at Endolyne Joe’s that featured beats, and though I can’t even recall exactly what it was (something with lots of different roasted veggies and a creamy polenta), I remember really enjoying it.

Casting my vote as another proud Beet Lover.

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[Erik]

When my momma still lived in the Seattle area she’d plant an extra row of beets just for this beet lover.

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[hellonwheels206]

I am so glad to hear someone is serving beets…this could increase their business….I LOVE BEETS..!!

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[Bikefor1]

I like them best pickled.

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[Keith]

They actually had a pickled beet dish at Endolyne Joe’s a year or so ago, as part of their Midwest themed menu. I love beets but it was a bit disappointing, like most of the meals I’ve had at EJ’s.

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[Que]

I have also had inconsistent meals at EJ’s. For me, it costs too much for the gamble on the chef.

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[Anonymous]

Endolyne Joes has the BEST fried chicken platter in West Seattle, so don’t give up on them unless you’ve tried that dish.

Beets are heinous, btw.

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[Sue]

I’m with Luigilinguini on the EJ’s chicken – thumbs up on the fried chicken platter (only available after 4pm, I believe).

As for beets, what is their special “festival” menu now? Are beets a staple of whatever country/region they’re profiling now? Maybe that’s why they’ve gone beet crazy. I haven’t been there in ages, so I wasn’t aware of the beetmania.

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[carrieann]

I haven’t ordered the fried chicken, myself, but have gone with friends and family who LOVE it.

The current festival menu features Argentinean cuisine. It lists two dishes that includes beets (+ one other on the regular menu), such as this one that I wouldn’t turn down…

SORRENTINOS

“A tango of bigger-than-life risque raviolis filled with drama, passion, roasted beets, acorn squash and goat cheese demanding the surrender of heartbreakingly beautiful sherry-shallot cream sauce embellished with seasonal greens and roasted walnuts.”

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[flowerpetal]

Wild horses couldn’t drag me into EJ’s but I do love beets. Last week I was in Chelan and had a roasted beet salad with spring greens, crumbled goat feta and a light citrusy dressing. It was a delight and I ordered it again the next evening. Easily duplicated at home I’m sure.

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[Keith]

Wow, flowerpetal– I had no idea they served food like that at Chelan; always thought it was more of a greasy spoon (not that there’s anything wrong with those). Oh wait… I just realized that you’re talking about Chelan, not the Chelan Cafe. Right?

My guy actually made a citrusy-dressed salad like that last night, but instead of goat cheese he used Farmer’s Cheese from Samish Bay Farms mixed with Mizuna and roasted beets from another Farmer’s Market vendor. Mmmm.

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[Franci]

Keith,

I think FlowerPetal was in the eastern washington town of Chelan, rather than at the Chelan Cafe.. just a guess.. :)

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[flowerpetal]

Yep, I was in Chelan, and at the restaurant at Campbells. Good guess Franci! I could dine or break fast at the Chelan Cafe though. So when’s the next time your guy is fixing that salad Keith? I’ll be right over!

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[pigeonmom]

The pickled beets @ Met Market deli are divine.

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