"The Delish is in the Details MDH invited me out to lunch, so based on a recent review, I suggested Bistro 76 Cafe and Catering, in Perrinville, just north of Edmonds. They're known locally for their breakfasts (including house made cinnamon rolls on the weekends), but we're slow risers. Menu perused, five of six lunch sandwich options were approved for sharing (no mushrooms), and a trade deal was struck. Grilled Cheese and Spiced Butternut Bisque for me, and a Reuben with Sweet Potato and Ham Soup for him. We swapped soup bowls twice. The Spiced Butternut Bisque had more depth of flavor and a hint of sweetness, while the Sweet Potato's little hits of ham made it solidly enjoyable, if simpler. Our sandwiches, of good size, scored points for the artisan bread, toasted but not so crunchy as to rake the roof of your mouth, soft, fresh, rye ciabatta, the tenderest corned beef I've ever had, and white cheddar/smoked gouda and gruyere cheeses, instead of just a basic cheddar or swiss. The tomato and red onion concasse sang in harmony on the Grilled Cheese, and the guinness molasses mustard quietly hummed on the Reuben. Not only was the food tasty, but pretty, too. A zigzag of white crema across the soups, plus a dusting of spice, heightened our anticipation, even before the spoons broke the surface. Everybody knows that sandwiches taste better cut into triangles, with frilly toothpicks. We took home an order of Banh Mi Tacos for dinner (or second lunch, as a hobbit might suggest), because they sounded so good, and will be going out of rotation for a while. Also, since so many folks ask for breakfasty goodness midday, a couple lunch item slots may make way for more morning foods. One of the chefs kindly chatted with us for a bit, and thus we learned that one can sometimes purchase their lemon curd, jam, or salad dressing to take home. Let me sing you a song of lemon curd, with choruses on fresh squeezed juice, butter, sugar and egg yolks, cooked into custardly thickness. Bistro 76 caters, too. When there's kindness in the kitchen, it comes out in the food. Read Seattle Refined's review for more background on the restaurant and its team. P.S. We will soon be getting up early for breakfast on a weekend, if I have anything to say about it. The pictures I've seen of their cinnamon rolls give me hope that somewhere other than my own kitchen, a moist and substantial cinnamon bun is being produced. Most are too fluffy, and dry. That's the reason I still make homemade yeast rolls for holiday meals, too."
Edmonds
