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Joule Restaurant offers modern Korean cuisine

The persimmon salad is full of surprises as a starter. Photo by Christine Willmsen

The persimmon salad with bitter green and sesame yogurt is full of surprises as a starter. Photo by Christine Willmsen

Joule Restaurant is Asian fusion at its best

Cold-smoked tofu with Asian mushrooms is a star on the menu. Photo by Christine Willmsen

Cold-smoked tofu with Asian mushrooms is a star on the menu. Photo by Christine Willmsen

Don’t take my word for it – okay do – but just look at how packed Joule restaurant is every night and you’ll know why I keep coming back to this fantastic fusion restaurant that is my new Solo Hot Spot.

This unique restaurant shares space with The Whale Wins at 3506 Stone Way N., Seattle. As you walk through the front door the hallway literally separates the two chic restaurants. To the left you will find Joule encased with windows. The menu is diverse, with an emphasis on beef.

Top dishes to try

My favorite two dishes are the cold-smoked tofu made in-house and the duck pastrami with rice. The $9 tofu is silky, firm and smoky and the Hon-shimeji mushrooms add a nuttiness and earthiness to the soy vinaigrette.

Watch cooks by sitting at the chef counter. Photo by Christine Willmsen

Watch cooks by sitting at the chef counter. Photo by Christine Willmsen

The $14 duck pastrami satiates the tummy with fried rice and pickled currant. The Seattle Times’ review states the kalbi-marinated steak is a must-order.

Sally up to the chef counter, where there’s no reservations needed and is a perfect perch for a single person. Or if you are feeling social, try the communal table. The closer I am to seeing the food prepared and watching the talented chefs the happier I am as a diner at a restaurant. There’s something about watching chefs like owner Rachel Yang work their craft that totally relaxes me. In this case I’m mesmerized by this open kitchen because the staff executes each dish flawlessly and effortlessly. The team functions like a well-oiled machine, quietly humming as they cook dish after dish with ease.

Duck Pastrami with fried rice is decadent, comfort food. Photo by Christine Willmsen

Duck Pastrami with fried rice is decadent, comfort food. Photo by Christine Willmsen

At the counter you don’t feel alone and often you can spark up a conversation with the chefs or others sitting there. Yang and her husband Chef Seif Chirchi also own Revel restaurant, in the Fremont neighborhood and plan to open a third restaurant in Capitol Hill.

Cheers

Christine

Joule on Urbanspoon

About Christine Willmsen (The Solo Cook)

An award-winning journalist with a passion for food. A writer and speaker who hopes to inspire everyone to take adventures with food. If I'm not cooking, I'm not happy. I started this blog to inspire single people out there to cook and experience food.

One response »

  1. Joule sounds great. Will try. Love The Whale Wins. BTW, I never did get an email from you. Please try again and let’s hope it works. Maria

    Reply

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