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Where to Find 9 Awesome Diner-Inspired Dishes in Seattle

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Someone (probably) once said it was un-American to dislike greasy-spoon diners. If you're one of those researching airfare out of the country, take note: Jen Chiu has come up with some diner dishes that can be had without the guy next to you putting out his cigarette in his coffee.

Here now, in completely random order, are her picks.

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Note: Restaurants on this map are listed geographically.

The “Grand Slam”: The dish generically named “two eggs, bacon, scallion potato hash, toast” at Revel might get you to rethink your bad attitude towards the Denny's Grand Slam: quarter inch slabs of home-cured bacon, scallion hash browns so good you feel sad when they are gone, and a thick slice of toast they slap on the grill served with seasonal house-made preserves.

[Photo Credit]

La Bête

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Waffles: Chef/owner Aleks Dimitrijevic’s creative spin on waffles is just as compelling as any other item on the brunch menu here. His current iteration of waffles is made from a quinoa pecan batter base, and then topped with poached cherries, whipped cream and Vermont maple syrup. International House of Pancakes should fly their flag at half mast after seeing this regal creation.

[Photo Credit]

Arosa Cafe

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More Waffles: In the same way men with European accents sound more interesting, the liege waffles at Madison Park’s petite Arosa Cafe will surely pique any waffle connoisseur’s interest. While its fluffy Belgium waffle brethren relies on whipped cream and maple syrup to enhance the taste, the liege has a hint of cinnamon and caramelized sugar that is superior enough to be consumed as a standalone.

[Photo Credit]

Matt's in the Market

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Bloody Mary: Hangovers die with Robbie the bartender’s famous Bloody Mary. His mix of aquavit, hot sauce, Worcestershire and salt and pepper finished off with a side of a snip of Miller Lite, is the ultimate liquid diet. If he's in a good mood, he might even give you the whole bottle.

[Photo Credit]

TanakaSan

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Pancakes: The five dollar short stack topped with bacon and maple syrup at Tom Douglas’s newest restaurant venture satiates your sweet and savory cravings without the gut bomb.

[Photo Credit]

Marination Ma Kai

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Breakfast sliders: There is so much to love about the breakfast sliders at Marination ma kai: they are served on a pair of soft Hawaiian sweet buns and filled with Portuguese sausage, a fried egg and Marination’s signature NUNYA Sauce (which by the way, former Food & Wine editor Kristen Donnelly attests is “the next Sriracha”). The spot itself is worth hanging out for the view of Seattle, but the food keeps us coming back.

[Photo Credit]

The Wandering Goose

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Biscuits: Southerners feeling a little homesick finally have a refuge for biscuit sandwiches: The Wandering Goose cranks out a collection of sandwiches such as The Sawmill, a fried chicken sandwich loaded with aged cheddar and housemade gravy. Go get it, y’all.

[Photo Credit]

The Coterie Room

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Egg scramble: The asparagus and fava bean scramble reinstates hope that not all scrambled eggs have to taste rubbery and bland. This is a classed-up rendition with tarragon bread crumbs, served with smashed potatoes and toast. This is a dish for brunch overachievers.

[Photo Credit]

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Hash browns: The Cleanup on Aisle 12 seizes the prize for best menu name. This Ballard spot’s interpretation of hash browns is a shredded potato party filled with all of the vegetable things you hated as a child, but seek out as an adult: beets, braising greens, and turnips with a polenta square base and poached eggs for a hit of protein. Your mama would be proud.

[Photo Credit]

Revel

The “Grand Slam”: The dish generically named “two eggs, bacon, scallion potato hash, toast” at Revel might get you to rethink your bad attitude towards the Denny's Grand Slam: quarter inch slabs of home-cured bacon, scallion hash browns so good you feel sad when they are gone, and a thick slice of toast they slap on the grill served with seasonal house-made preserves.

[Photo Credit]

La Bête

Waffles: Chef/owner Aleks Dimitrijevic’s creative spin on waffles is just as compelling as any other item on the brunch menu here. His current iteration of waffles is made from a quinoa pecan batter base, and then topped with poached cherries, whipped cream and Vermont maple syrup. International House of Pancakes should fly their flag at half mast after seeing this regal creation.

[Photo Credit]

Arosa Cafe

More Waffles: In the same way men with European accents sound more interesting, the liege waffles at Madison Park’s petite Arosa Cafe will surely pique any waffle connoisseur’s interest. While its fluffy Belgium waffle brethren relies on whipped cream and maple syrup to enhance the taste, the liege has a hint of cinnamon and caramelized sugar that is superior enough to be consumed as a standalone.

[Photo Credit]

Matt's in the Market

Bloody Mary: Hangovers die with Robbie the bartender’s famous Bloody Mary. His mix of aquavit, hot sauce, Worcestershire and salt and pepper finished off with a side of a snip of Miller Lite, is the ultimate liquid diet. If he's in a good mood, he might even give you the whole bottle.

[Photo Credit]

TanakaSan

Pancakes: The five dollar short stack topped with bacon and maple syrup at Tom Douglas’s newest restaurant venture satiates your sweet and savory cravings without the gut bomb.

[Photo Credit]

Marination Ma Kai

Breakfast sliders: There is so much to love about the breakfast sliders at Marination ma kai: they are served on a pair of soft Hawaiian sweet buns and filled with Portuguese sausage, a fried egg and Marination’s signature NUNYA Sauce (which by the way, former Food & Wine editor Kristen Donnelly attests is “the next Sriracha”). The spot itself is worth hanging out for the view of Seattle, but the food keeps us coming back.

[Photo Credit]

The Wandering Goose

Biscuits: Southerners feeling a little homesick finally have a refuge for biscuit sandwiches: The Wandering Goose cranks out a collection of sandwiches such as The Sawmill, a fried chicken sandwich loaded with aged cheddar and housemade gravy. Go get it, y’all.

[Photo Credit]

The Coterie Room

Egg scramble: The asparagus and fava bean scramble reinstates hope that not all scrambled eggs have to taste rubbery and bland. This is a classed-up rendition with tarragon bread crumbs, served with smashed potatoes and toast. This is a dish for brunch overachievers.

[Photo Credit]

Hi-Life

Hash browns: The Cleanup on Aisle 12 seizes the prize for best menu name. This Ballard spot’s interpretation of hash browns is a shredded potato party filled with all of the vegetable things you hated as a child, but seek out as an adult: beets, braising greens, and turnips with a polenta square base and poached eggs for a hit of protein. Your mama would be proud.

[Photo Credit]

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