"still-seedy-but-gentrifying part of the Central District" ??

you obviously don't know seedy or don't know the CD very well.

The bright green will be from gumbo file - http://en.wikipedia.org/wiki/Fil%C3%A9. It's made from sassafras leaves, and it's a thickener as well as a flavor.

I've run out of it, too, so I have to head into the states to look for some more.

"gumbo" is the word for okra, signifying the main ingredient of the dish. it's not really gumbo unless okra is in it.

I made gumbo a few weeks ago here in Seattle. Finding fresh okra was no problem- Uwajamiya always has it. But finding file was impossible! I went to no less than four grocery stores looking for it before I finally gave up and went to my sister's house. She has a large stock of it.

You just can't have gumbo without file. It gives an essential aroma to the dish.

I have yet to eat decent BBQ in Seattle. I kind of doubt it exists at this point. I'll give this place a try, Erica. The only halfway OK place I've experienced in Seattle is Home of Good BBQ, also in the CD.

And yes, I'm an admitted BBQ snob. (Lockhart is better than Lampasas.)

Gumbo is not the word for okra. And okra is the thickening agent in Creole gumbo only; the Cajuns use file powder. And never the two shall meet!

Not to get all bbq terroir on you, but the only people who give a shit about sides at a smoked meat establishment are non-southerners.

If the meat is good, they win. You don't need 100 delightful accoutrements. Order more meat. I'm similarly skeptical like kitschnsync that Seattle's ever going to get a great joint, but I'll check this place out.

I lived in ther CD District and believe me, seedy's not the word for it: cracktown is a better word for it. 23rd & Cherry's the great shooting gallery of Seattle. I moved after someone attempted to shoot and kill our neighbor, Crackdaddy Rick and his bride, Charlotte the Unfit Mother.

this is in madrona.

if it were the CD, it would not be seedy. I walk my dog past here almost daily and it's actually quite a nice part of the area.

Now, go 6 blocks west, and there ya have it.

There is nothing seeday about the Central District and with the exception of 22nd & Madsion. There has never been a seedy part of the CD. What made it seedy you saw Africian Americans catching the bus to work, mowing their lawns, taking their children to school. A pure racsit statement if you ask me.

I luv creole food, down south cooking is the best. we need more down south cuisine in seattle. there is too many asian food. ugghh, i want my gumbo & cornbread.

@kitschnsync

World Spice Merchants has file powder. I've bought it there before. I'd be careful using both file and okra though, your gumbo can get a bit "snotty".

Stranger Commenters

Setting You Straight since Time Immemorial

For file, or almost any other spice, herb, tea: http://www.worldspice.com/spices/spices.shtml

i live at 21st and union. there are plenty of neighborhood people going about their business and i have no doubt that they get unfairly profiled by cops. most of them are very friendly and not sketchy. but there are also people selling crack on the corner on a regular basis, 40s and pipes left in our yard, people who walk up on my porch and ask me for change when i'm out with a friend who's smoking a cigarette, kids trying to hide from the cops in our yard, guys making sleazy remarks about my backside as i walk by, etc.

Adam: ECB here. Bullshit about sides. As a gal from Meridian, Mississippi, I can tell you that coleslaw and potato salad matter.

If you think that particular corner is seedy, you really need to get out more often.

Plus size player you're an idiot. I've got crackheads, hookers and gang members all the fuck over the place. that makes it seedy, not black people mowing their lawns for christs sake.

"still-seedy-but-gentrifying part of the Central District" I'd take offense at that except this restaurant is in Madrona

arbeck,

No worries, I use okra for thickening and only finish with file for flavor and aroma. Since I'm not a big fan of roux, I use LOTS of okra. Love it.

Thanks for the tip on World Spice Merchants! :)

yeah, I guess down there in Columbia CIty with the hipster caucasian parents its not at all seedy. I've been walking to this joint for three weeks, and the review of the food is pretty much spot on. A little pricey as it is not a hip outpost like CC or CH, but still decent for the money. Skip the sides of course, get the combos. And admit that the intersection of 23 and Cherry (Madrona's westernmost border) scares you and deal. Go up Union/34th if you are that wigged out.

Just whacked down some take out (beef brisket & ribs). THe brisket was tender as can be and the portion was hearty. Ribs were top notch too but if i had to choose one i would go with the brisket. SHRIMP PO BOY ($10.95) is a new item (selling like hotcakes according to the staff) that is not on the online menu. Looking forward to a return visit where I will go cajun style: shrimp po boy and gumbo. OTHER UPSIDES: quick take out, friendly staff, and easy parking on safe section of Cherry (madrona side). Check it out - keep this place in business!

Seattle sets a low bar on "seedy." I have a friend who lives half a block from this place, and it's not seedy at all.

I ate there a month ago and had a totally different (unfavorable) impression of my meal. Apparently I was wrong.

FYI - If you are not in the mood for BBQ there are 5 ETHIOPIAN restaurants within a 2 block radius of King Creole and don't forget about CATFISH CORNER (MLK & Cherry) for some fried fish. The TERIYAKI joint across the street from Grocery Outlet (on MLK just south of Union) is good no frills eating too.

went there the day after I read the post. Easy to find, nice people working there. Food is quite expensive for what you get (I got the meat combo). Wish I only got the chicken & ribs =[. Next time i suppose...

Smokin Pete's in Ballard/Crown Hill has very good bbq

first off to the above comment - gumbo does mean okra, and its roots are in an african language. and the reason you might not, but you can use gumbo and file together is that they are both thickening agents - and my grandma and plently of others i know do use both. now to the restaurant -

this place rocks! they serve the best gumbo i've had in a restaurant outside of louisiana period! (or should i say exclamation point?) my only knock was the amount of heat, and it was probably purposefully tamed because of the seattle palate. I had the bbq ribs and the chicken recommended by the article and i must say those ribs were spectacular! the sauce is a perfect balance of sugar and spice and the food came soaked in it. the chicken was a little dry, but still tender and excellent.

i also had some great southern potato salad and some bbq baked beans. i prefer my baked beans without bbq sauce but since the sauce was so good i stuffed em down without complaint. the writer was correct about the need for bunny bread to soak up the sauce too! keep up the excellent work King Creole - and if Kingfish Cafe is reading, please go and see how gumbo should be made!

Way to go Kinzie! It sounds like you"re giving them some NAWLINS FLAVOR (O: I wish you all the luck.

Much Luv

Your sista in law Tanya Hurst (Joe's wife)

Transplant: Hey, I feel your pain! I used to live at 18th and Alder: Bang! Bang! Bang! Boom! Police helicopters overhead day and night!

Thank god, I moved out of that crack hole. I lived in Seattle from 1990-2001 and never had "real" barbecue. I always settled for Tony Roma's. Now that I live in Atlanta, GA I have many more barbecue places to visit.

Most places here in Atlanta, GA don't do sides very well, either. The ubiquitous macaroni & cheese, the collard greens, the coleslaw... all rather "blechhh!". Oh, but give me some good peach cobbler and I'm happy. Too bad someone can't invent a diabetic version of peach cobbler and have it be as tasty as the bad-for-you kind! Ditch all the sides and just go for the 'cue.