Biscuits in Seattle

We took the train up for a couple of days to see Eliane Elias at Blues Alley. The morning we left, we went to Seatown, one of Tom Douglas’ ubiquitous restaurants. At night it’s a seafood bar, but they serve breakfast in the AM.

Anyhow, I ordered the biscuits and gravy and was pleasantly surprised. The biscuits are made with pepper baked right in, the gravy was nicely seasoned, and there were slices of cooked homemade sausage. It was very good, but what made it excellent was a small bowl of compote served with it, made with aleppo peppers, fennel, olive oil and garlic. Added a nice zing to every bite. What passes for sausage gravy in most restaurants more resembles Elmer’s Glue, in my experience, and don’t get me started on biscuits.