The new restaurant Charcoal officially opened last Friday. Chef Jack Wilson from Edmonds leads the recently opened culinary team in our area. Located at 202B Main St., in the Graphite Art Center, it is open for dinner 7 days a week from 4pm to 9pm

Pacific Northwest dishes are cooked on a custom-made Argentine charcoal grill, which is the heart of the kitchen. The pleasant aroma wafts in the restaurant, which will surely inspire guests to choose the main ingredients and grill them on charcoal fire to perfect dishes.

The acoustics in the space are very good-even at the end of my meal, since the space becomes quite crowded, people are talking and enjoying the food, the conversation at our table is still very pleasant. I noticed that the height of the ceiling is different, which may control the volume of the sound.

The diverse menu offers choices that will surely satisfy diners. Whether it is to choose a generous steak or a sample of a variety of small plates, I believe that every diner will be satisfied.

In my humble opinion, more flavors are better, especially on the first try. I am happy to share the results of my dabbling in the small plate part.

Roasted Brussels Sprouts Cesar: The salad features tender Brussels sprouts, with lemon and Parmigianino flavors, and maybe a bit of anchovies? The crispness of the edges of the bean sprouts really eliminates the need for traditional buns. A bit of brioche makes the dressing adhere well to the grilled vegetables, and the amount of cheese balances the sweetness of lemon.

I have been a fan of pork belly since I tasted René Eriksson's performance on Ship Street for the first time many years ago, and I ordered it when I saw it on the menu. Charcoal provides an excellent portion, cut into wedges, so that people can enjoy the crispy caramel texture of the slices, cut thin enough that each portion does not put too much chewy and delicious skin in the mouth at a time. Butternut squash sauce and coconut molasses on the plate provide sweetness to the meat. The accompanying vegetables accentuate the taste of meat and vegetables.

Grilled octopus satisfied my taste buds. The crispy little tentacles are served in just the right amount, with space on the fork where you can put a small piece of potato and dip it in aioli. The ingredients complement the seafood, and there are vegetable slices.

The duck leg oil seal really fell off the bone, no need for a knife. The soft skin, well-seasoned and peppery, is well matched with a large number of green plants, making the appearance colorful. The delightful button mushrooms add extra texture and flavor to this dish.

Dessert products are always a key point of interest. The list of charcoal delicacies does not offer simple options. My choice: apple bread pudding and caramel pudding-if there is any menu available, this is a "must try" item.

The caramel pudding has an ultra-thin layer of sugar crunch, sprinkled with a bit of spicy seasoning to make it chewy-for most caramel puddings I have eaten, this is a big change. I really like the texture of the coffee, it is creamier than the typical creamy. It comes with a thin hazelnut shortbread, which tastes exquisite when used as a spoon into the rich cream filling layer.

The bread pudding provides seasonal apple fruits, slightly sweet, I really like it. The buttered bread slices and caramelized apple slices are filled with just enough syrup sweetness to put them together. The vanilla ice cream melts in the perfect sweetness and moisture, which complements this dish perfectly.

Thanksgiving is only two weeks away. Restaurant News uses its tentacles to find out who is open and what is on their menu. When information becomes available, I will update readers in a timely manner.

First are the two new promotions that Edmonds’ Demetris Woodstone Taverna has just started:

– On Wednesday, November 17th, a Johnnie Walker whisky tasting/dinner event will be held on the terrace. It goes with a four-course meal. More details are here.

-Launch of take-out Thanksgiving Day package: reservations are open from now until November 23, and the goods will be available from 10 am to 2 pm on November 25. For details, please click here.

Finally, Demitri's has a short Instagram contest where people can participate in the contest to win one of four Thanksgiving dinners, including four kits. Learn more here.

Chef Dane and Carol Anne provided some options for the chef to take a day off.

This is the menu for this year’s banquet:

Roasted Turkey with Sage Sauce Classic Creamy Mashed Potatoes Traditional Herb Sauce with Celery, Onion Roasted Brussels Sprouts Balsamic, Pine Nuts Molasses

Vegetarian main dishes are also available: Quinoa Delicata Squash parmesan, currants, Pecan Spinach Artichoke Dip crostini Supply 4

Dessert options-these can be a slice or whole pie

Pumpkin Cheesecake with Chocolate Crust Cranberry Tart-Almond Crust, Orange Juice Seasonal Biscuits and Bars

Orders can be placed online at www.chefdane.com, and the meal will be fully cooked and ready to be reheated. Thanksgiving pick-up time will be Wednesday, November 24th from 3pm to 6pm, with limited delivery service. The deadline for ordering is noon on Monday, November 22.

Finally, for people who may be shocked by instant stickers when they peruse the menu today, please pay attention—as most grocery shoppers already know, prices have soared and continue to rise. Beef, pork, chicken... and seafood... Woo!

I really admire anyone who hopes and hangs their aprons in the kitchen. They aim to provide customers with quality food. Brave souls these restaurant owners. They must price the dishes at a level that allows the expenses required to operate the business, not only to increase the protein, but also to increase all the ingredients, as well as the expectations of the workers who need to earn a living wage.

Let us provide our support, supplement the chef, and tip the people who bring it to the table, save us the task of washing dishes, and let the diners enjoy the feast

For more than 30 years, Kathy Passage has been a professional food broker. She has a deep understanding of the special qualities of food and the ingredients used in the beautiful products she helps bring to the market. Casey brought this unique perspective from "the other side of the plate" to the food and restaurant scenes on the terraces of Edmonds, Lynnwood and Mount Lake.

I like your comment. Keep! I am especially grateful for telling us the noise level. I like places that are not noisy.

I like your website, but want your phone number to make a reservation. Closed? I hope you clarify. Charles Emmons

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