Restaurant News is pleased to share a review of the cuisine at our newest eatery in Edmonds, 190 Sunset. After much anticipation, Edmonds residents may now dine in the gorgeous dining room, sit at the gleaming wood planks of the bar, or enjoy their food on warm days, at tables on the sun-lit patio.
“It’s day five,” said owner Tom Budinick. “We get a little bit better every day.” Tom and his key personnel circulated among tables, eager to see that diners were happy and respond to inquiries, and not just from Restaurant News.
“Did I steer you right?” I overheard Tom ask diners at a table close by, who’d tucked into an order of plump, golden and perfectly seared scallops. They raised glasses and heads bobbed back a “Yes.”
Tom grinned back, and then strolled to another group to check on their appetizer order.
Restaurant News and her companion both chose the house white to start. The Lone Birch Chardonnay, Yakima Valley, 2015 paired well with every item we chose, all the way to dessert. The extensive wine list offers many great wines, and focus in on Washington vintners.
We eat with our eyes. Texture, color, aroma — the hallmarks of great food — incite us to load our forks and taste. 190 Sunset’s ever-changing diverse menu does just that, and in an atmosphere that enchants. Rainbow lights shimmer behind the bar displays, the shelves that hold wine bottle are back-lit, Edison bulbs — woven into the bulk of rope that encircles patio enclosure — combine to create a sense of place.
Appetizers tempted. Crab Cakes: “Dungy” crab meat, served with sweet chili Beurre blanc. Scallops: sauced in onion soubise. The 190 Sunset Sliders: a melt of white cheddar, brioche bun, Bibb lettuce, caramelized onions, tomato jam, 190 mayo, and steak fries, seemed a meal by themselves. Restaurant News had small tastes of these, at the opening event. Salads would leave room for the all-important desserts. We chose well.
Caprese– Unique color combination of golden heirloom tomatoes, creamy white fresh mozzarella and an emerald sparkle of basil pesto, with a drizzle of balsamic reduction.
Caesar Salad– 190 Sunset’s version added bacon, lemony vinaigrette and parmesan, topped crisp romaine. Crisp, crunch, yum!
Pan-seared Alaskan halibut– White, moist fish, browned edges glistened atop a color riot of haricot verts, cipollini, cherry tomatoes, and English peas.
Bone-in pork chop– Wild mushroom cream, reminiscent of a tangy stroganoff, sauced thin slices of Granny Smith apples and red onion. Restaurant News hails from the Midwest and appreciates properly prepared pork. The ultimate taste test, the sweet meat was succulent, down to the bone. I confess a few bites of mashed potatoes were left on the plate, but only to ensure room for desserts. Yes, as in plural, I can’t taste just one.
Caffé D’arte coffee is served French-press style. A carafe arrived promptly and provided a nice pause while desserts were prepared.
Berry cobbler– still warm and bubbly, our server apologized for the delay: “A fresh batch just out of the oven.” The crispy-crust topping stood up to the scoop of bourbon ice cream and made each bite a combination of tart berry, sweet cream and buttery crunch. We savored every bite.
Crème brulee– Satin-smooth custard topped with a textured shell of burnt sugar. When it’s done well, and this was perfect, an outstanding finale to our meal.
190 Sunset has a diverse menu; one can celebrate a grand occasion, or stop by for drinks with friends. I strongly recommend reservations. Check their website — 190sunset.com — for availability and to peruse the latest menu offerings.
Readers be advised, service at peak dinner hours can challenge those on tight schedules, or with a sitter on the clock back at home. Restaurant News enjoys a pause between courses, to digest and reflect. In my opinion, it is well worth the wait.
Located at 190 Sunset Ave. S., in Edmonds, 190 Sunset is open daily from 4-11 p.m., with happy hour Monday through Friday from 4-6 p.m.
The beef is back
The ’50s Burger Bar on Main Street has reopened and updated the name to “bop N burger.” The Bellingham family is back, their son Joe and his mom Sandy take orders and make shakes behind the bright retro linoleum counter. The nostalgic ’50s-style diner is open again. My burger-loving son rejoiced at this news and we were out to lunch on burgers and fries.
Bop N burger’s menu is on chalkboards, for the moment. Joe says “to-go” menus are at the printers. Baked goods, buns and dessert cakes and cookies are from the Edmonds Bakery. Yes, the Bellingham family owns that establishment, as well as the burger restaurant. Talk about “local suppliers.” The co-ownership will meet special needs of bop N burger patrons. Sandy shared that both whole wheat and gluten-free buns will be available very soon. Custom desserts and items like the “burger cookie” are created right next door.
Good news, not much has changed. Burgers are still crafted from Painted Hills grass-fed beef. Burgers are presented on red and white sheets of paper, in red plastic baskets, tomatoes, pickles, and secret sauce on the bun. Cups of other condiments are at the self-serve bar, along with napkins, water pitchers, cups and utensils.
French fries are fried. “We don’t even have a freezer,” said Sandy, who assured us that the fries, skins still on, were freshly prepared that day. Garlic fries are offered for the same price. Just enough garlic added mellow flavor and great taste.
Locally-sourced Washington ice cream — Cascade Glacier Ice Cream — is used to produce shakes and floats one at a time, on the pale turquoise Hamilton Beach shake mixer, in individual metal containers.
What’s cool is that a chocolate or strawberry shake is made with actual chocolate or strawberry ice cream, not flavored syrup added to vanilla ice cream. They do stock flavored syrups, for more exotic requests. But the vanilla shakes are awesome; we slurped a plain one, sans the whipped cream and cherry, just to taste the product. Yummy!
The 1942 vintage Wurlitzer juke box is retrofitted with modern insides. It plays CDs loaded with nostalgic tunes from the 1950s. I heard a song that took me back to the old Rexall Drug’s soda counter. I could still taste the 5-cent cherry Coke. Sandy overheard me tell my son this story, and came to our booth to share that bop n burger has 5-cent Cokes, and her specialty is the Cherry Coke!
Located at 414 Main St., in downtown Edmonds, bop N burger is open Tuesday through Saturday from noon-8 p.m.
More reasons to party
Come and celebrate with Spud Fish and Chips. Saturday, Sept. 17 is the one-year anniversary of their location in Edmonds. In celebration, they are giving away free ice cream cones all day to customers and raffling off a golf bag set with tees, hat, etc.
During the month of October, Spud Fish and Chips continues to celebrate both their anniversary and National Seafood month. They’ll give away a $10 gift card every week to one lucky Spud Fish & Chips Facebook fan. Details posted on Spud Fish and Chips Facebook page.
Coming soon at locations close by:
The Mountlake Terrace-area restaurant boom promises great cuisine at convenient location. Fork Mediterranean Grill will fill the vacant space at Melody Hill Village.
Rila, a new bakery and café, will open in Lynnwood next week. The location, 7600 196th St. S.W., Ste. 500 has a Facebook page loaded with luscious shots of their pastries and more. I know I gained a pound each time I visited… hazard of my job as Restaurant News reporter.
Oh Yeah Tasty- Open now. Location is 6812 196th St SW, Ste A, in Lynnwood. A quick glance at the menu told Restaurant News to come back with a bunch of companions. So many choices!
— By Kathy Passage
A specialty gourmet food broker for over 30 years, Kathy Passage has in-depth knowledge on food and the special qualities of ingredients used in the exquisite products she helped bring to market. Kathy brings this unique perspective from the “other side of the plate” to writing about the food and restaurant scene in Edmonds.