Joule is a Korean steakhouse created by chefs Rachel Yang and Seif Chirchi. Here, they blend their classical French training with punchy Korean flavors, which means dishes like sweet corn with miso butter and cumin furikake and yellow curry pickled beet. Their short rib, served with grilled kimchi, is so well known that they call it “That” Short Rib on their menu. And for brunch lovers, there is something special on the menu too: The sesame waffle, which is only served on weekends, is a good choice if you have a sweet tooth.
The crown jewel of the PNW happens to be the world’s largest burrowing clam. Pronounced “gooey duck,” this massive mollusk lives in the Puget Sound along the northwestern coast of Washington and has US chefs paying out anywhere from $20-$30 a pound for its sweet, meaty goodness. Sure, you can try it in sushi restaurants as sashimi, but Seattle’s critically acclaimed Joule is going where no one else has gone with geoduck before. Headed by Rachel Yang and Seif Chirchi, the contemporary Korean steakhouse goes bold with the mollusk in a geoduck fried rice served with seaweed and pork rind. It makes sense, when you think about how well crab and shrimp’s brininess pairs with fried rice, but geoduck imparts a sweetness both lack.