tigertail%20007.jpg

What: Wild Mushroom Potstickers ($7), Chinese Braised Pork Belly ($10), Sake Steamed Clams ($8)

Where: Tigertail Bar & Restaurant (704 NW 65th St., 781-TAIL, www.tigertailbar.com)

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Tigertown

Heads or Tails? -Tigertail

tigertail%20007.jpg

What: Wild Mushroom Potstickers ($7), Chinese Braised Pork Belly ($10), Sake Steamed Clams ($8)

Where: Tigertail Bar & Restaurant (704 NW 65th St., 781-TAIL, www.tigertailbar.com)

When: 7pm Weds

I still get funny looks when I try and describe the Wallingford neighborhood - home to The Luau, Leny's, Zoka and a slew of other businesses. When the hell did they rename it Tangletown?! I don't even like saying the word Tangletown. It's corny.

It won't be long before someone comes up with a catchy name of the Ballard/Phinney neighborhood on NW 65th (between 3rd and 8th) that seems to be transforming itself overnight. Now home to The Tin Hat, The Reading Gael, The Sneakery, and Bambino Coffee, a new bar/restaurant called Tigertail has dug in its paws. Tigertail has a great ambiance and style of its own. One feature not to overlook is that the bar and tables are made out of Kirei Sorghum Plywood which, like bamboo, is a green alternative to wood.

My buddies and I sat down and were overwhelmed at the menu selection of 16 different types of sake. We all ordered the Hatsumago Sake ($12 decanter) that was served in a decanter submerged in a glass filled with hot water. Besides a great sake selection, Tigertail has an extensive beer list and "specialty drinks". The "Saigon 66" combines house made lemon grass simple syrup, gin and champagne. How about a "Pacific Rim Job" - a margarita made with fresh ginger?

A small chalkboard next to the kitchen window listed the evening's food specials. The small plates coming out of the kitchen were only a tease for what was to come. We snatched up the last two plates of wild mushroom pot stickers (shaped more like large tortellini) were boiled then pan fried to perfection. A bowl of sake steamed clams swimming in a sweet pineapple broth with honey crisp toast for dipping was delicious. I couldn't wait to cut into the thick hunk of Chinese braised pork belly. The pork was moist and fell apart with the cut of my fork. Sliced fingerling potatoes, brussel sprouts and carrots soaked up the juices of the pork belly. I was told by one of the owners that a full menu would be available on Sunday with rotating nightly specials. Tigertail - "They're Great!"

 
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