This week, in celebration of the James Beard Foundation finally honoring Tom Douglas as the nation's most outstanding restaurateur, we're working our way through the Douglas portion of our favorite dishes list.
When Brave Horse Tavern last year opened in South Lake Union, it immediately became the neighborhood's top spot for an after-work beer. But fans of the boisterous pub found it increasingly difficult to wait a whole day for a twisty pretzel, knotted from Dahlia Workshop dough.
So Brave Horse last month extended its pretzel service, introducing a breakfast menu featuring two pretzel sandwiches. Amazonians can now score a fried egg on a pretzel as early as 8 a.m.
According to Eater Seattle, Brave Horse last year sold 96,000 pretzels, many of them paired with pimento-cheddar dip; peanut butter and bacon spread or chocolate hazelnut sauce. Yet the pretzels, shimmering with salt, are just as stunning wen wearing nothing more than a squirt of mustard from one of three squeeze bottles on the table. The puffy, malt-boiled pretzels are made with lye, which is why they're a deep bourbon brown when they emerge from the hearth. But the color isn't as impressive as the chew: The pretzels are soft, doughy and indisputably wonderful.