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Beyond their obscure locations, each has three things in common – great service, good ambiance, and noteworthy food.
The recently opened Tanglewood Supreme is no exception. Despite being named after a meat dish, its seafood-focused menu operates on the philosophy of “fisherman to table.” This commitment to sourcing high quality, local ingredients has quickly earned them well-deserved praise. While visiting, keep your eyes open. You might just see a fisherman dropping in with his fresh catch in hand.
The waitstaff, often including owner Kent Chappelle, is friendly and knowledgeable. There’s an obvious sense of community. Friendly banter with customers is part of the charm.
Cement floors and an open kitchen create a modern look that can at times be noisy. But the dangling lights and wood tables give it a soft relaxing touch.
While I can’t tell you dinner here is inexpensive, entrees range from $16 – $28, it’s an incredibly satisfying splurge. Those looking to indulge for less can take advantage of Tanglewood’s lunch and happy hour menus.
Not to be missed is the Tanglewood Stew, a rich combination of clams, mussels, potatoes, and carrots in a fragrant fennel broth. The bowl is garnished with small slices of house made foccacia. They are perfect for sopping up extra broth, as long as they last. You might want to ask for a few extra slices.
The fish and chips are made with fresh, well-seasoned fish. But it’s the chips which steal this plate’s show. Made of sweet potatoes, parsnips, and russets, you might have to slap your own hand if you don’t want to finish the plate.
From the lunch menu, the albacore tuna is served with a unique combination of beets, frisee, and hazelnuts. Though it’s intended to be served rare, I found mine to be slightly overcooked. Nonetheless, it was perfectly seasoned.
Surprisingly, my menu favorite has nothing to do with seafood. The Roasted Beet Salad (found on the lunch, happy hour, and dinner menus) has bites of bright acidity matched by a smooth richness of humboldt fog cheese. Sprinkled with candied pecans, I might order this one for dessert next time.
Those who start with the beet salad and want to finish with a different sweet note, could choose the goat’s milk cheesecake. It’s delightful.
COST (Lunch Prices)
Tanglewood Stew: $5.00 / $10.00
Roasted Beet Salad: $4.00 / $7.00
Baja Fish and Chips: $10.00
Rod and Reel Albacore Tuna: $10.00
Goat’s Milk Cheesecake: $7.00
3216 W Wheeler St.
Seattle, WA 98119
(206) 708 – 6235
Tuesday – Saturday
11:00 AM – 3:00 PM (Lunch)
5:00 PM – 6:00 PM (Happy Hour)
6:00 PM – close (Dinner)