Seattle Weekly food critic Hanna Raskin heads to Everett to check out a three-month old Hawaiian restaurant opened by a former Tulalip Casino chef. Kama'aina Grindz (slang for "where folks who left or love Hawaii eat") specializes in casual food, ranging from "a gussied-up loco moco finished with a red-wine roux, and a trio of noodle soups." Adds Raskin:
The brick-walled dining room is exceedingly plain, with nothing on the standard-issue wooden tables but bottles of soy sauce and Shinagawa's chili-pepper water, which he devised after realizing the mass-produced version most popular in Hawaii is made with MSG. Other than the slack-key soundtrack and an Art Deco-ish print of a hula dancer greeting an ocean liner, the condiments are the only indication that something Hawaiian's going on.
Owner Dean Shinagawa works out of a kitchen so tiny that he doesn't have the refrigeration capacity to make stocks or desserts.
Speaking of desserts...
Thanks to a quad-wisdom tooth extraction, The Stranger gets poetic about milkshakes this week.
And there are dozens of places in Seattle you can go to quench this specific thirst. Luna Park Cafe in West Seattle has an insanely good banana-split shake—it tastes like the last three bites of a banana split, where the chocolate, ice cream, and fruit have all melted together into sweet perfection. At Red Mill, you can get the peanut-butter shake with strawberries added, making it one of the most indulgent PB&J experiences you'll ever have.
Don't miss the fine print at the bottom of the article:
*You're welcome for writing a 703-word article about milkshakes without once referencing that Kelis song.