On the first night of Seattle Restaurant week, we decided to check out Joule. I’d made a reservation early, but there were already a few people when we arrived at this tiny restaurant, which filled up pretty quickly! The menu has quite a few interesting, Asian influenced dishes, and several of the items have with some seriously good broths/sauces. Rather than order two SRW specials, Adam ordered one, and I ordered an appetizer, entree, and dessert off of the regular menu, which is divided into two sections; Native, and Abroad.
I’m always on the lookout for interesting drinks, and this was the first time I’d had a shrub. I absolutely loved it! While a vinegar based drink may not be everyone’s cup of tea, I couldn’t stop drinking it. This one had rhubarb, lemon, and ginger. A wonderful blend of sweet and tart, with a bit of spice.
One of the two appetizers we ordered was the duck terrine with arugula, pickled spring garlic, and ginger scallions. The terrine was good, and the dish had a nice, tangy flavor to it.
In addition, we ordered the baguette with bacon butter. Literally butter with chunks of bacon blended in. Smoky, creamy, and quite delicious!
I’ve always loved mochi. This version was Korean mochi with smoked pork belly, kale, Thai chili, and peanuts. Small slivers of fresh, grilled mochi, with smoky pork belly, in a broth that was absolutely to die for. It tasted like a dashi broth with some added sweetness and heat. We both agreed that this was the best dish of the night, which I was a bit surprised about…. as Adam has never been a big fan of mochi. I guess the broth won him over!
My entree of choice was the bison hangar steak with a curry rub and kohlrabi chutney. I love a good bison steak, or bison burger for that matter. Oddly enough, I find both a lot harder to find here in Seattle than I did in Las Vegas… which I would have thought would be the reverse. Anyway, this was a really good dish. I’ve never been a big fan of curry, but the rub went well with the bison, which was cooked perfectly, and served lukewarm. I’d order this again…
Adam chose the beef cheek pot au feu with savory pickled root vegetables and mustard oil. I thought the beef was cooked perfectly, but we both agreed that the dish was slightly bland.
To go along with my rhubarb shrub, I decided to get the rhubarb short cake with green tea, creme fraiche, and jasmine honey. My favorite part of the dessert was the rhubarb! The green tea cake was quite dense, and not overly sweet- which I appreciated. The jasmine honey was a nice touch!
Adam ordered the smoky lapsang ice cream with a soft hazelnut biscotti. The ice cream wasn’t quite as smoky as either of us hoped, but still made for a nice, simple dessert.
Overall, we were pretty impressed by the food, and would definitely return. I like that there were quite a few interesting and unique dishes on the menu, and I would absolutely order the mochi appetizer again. And, of course, the SRW menu was a steal!
1913 N 45th St., Seattle, WA 98103