Blind Pig at Eastlake Teriyaki: a tasty mishmash
Blind Pig at Eastlake Teriyaki is a gourmet sandwich shop that also serves collards, pork belly fried rice, chicken teriyaki and other items.
Seattle Times staff writer
Blind Pig at Eastlake Teriyaki
2236 Eastlake Ave. E., Seattle; 206-323-7531; http://blindpigbistro.com
Hours: 11 a.m.-9 p.m. Monday-Friday
Etc.: Major credit cards accepted, though 50-cent surcharge and orders must be more than $10; limited parking in lot, also on street and in paid lot nearby.
What an odd mishmash, this Blind Pig at Eastlake Teriyaki. It was started in July by the same folks behind the splendid Blind Pig Bistro, who took over this former teriyaki joint next door and turned it into a gourmet sandwich shop. The owners added the name of the previous tenant to honor it. And of course they had to offer a teriyaki dish since it kept the name.
To muddle the branding even more, Blind Pig at Eastlake Teriyaki plans to turn this spot into a craft cocktail bar, but will continue to do gourmet sandwiches. You still following this?
The menu: A short, rotating lineup of sandwiches inspired by Southern, Asian ($7-$9) and other cuisines. They love pork belly here. There are some rice dishes ($9.50) and sides ($1-$3) such as macaroni and collards. All items less than $10.
What to write home about: Pork belly and kimchi fried rice ($9.50) comes with charred, salty pork bits tempered with the sour and spicy kimchi. It’s topped with a fried egg and some cracklings, a treat in all its greasy glory. There’s some tender beef brisket ($9) topped with collards on a toasted Macrina bun and, in a tribute to its previous tenant, chicken teriyaki ($9.50) with a bone-in thigh piece — juicy and smoky, served with rice and a side of broccoli.
What to skip: The Mexican-inspired sandwich, chicken cemitas ($7.50) was topped with mounds of sautéed onions and a glob of cheese, but stingy with the chicken pieces.
The setting: The setup resembles your neighborhood teriyaki or Chinese takeout, with a counter to take orders and a few chairs and table — nothing fancy. Orders can take as long as 15 minutes even when there isn’t a long line. But that’s because most dishes are made from scratch.
Summing up: A chicken sandwich with a side of collards, beef brisket sandwich, pork belly fried rice and chicken teriyaki came to $38.50, enough food for four. It’s one of the best lunch spots and to-go joints in Eastlake.
Tan Vinh: 206-515-5656 or firstname.lastname@example.org. On Twitter @tanvinhseattle