Jay Friedman

I'm now doing a little writing for OpenTable. Here's a sampling, featuring Seattle-area restaurants recommended for special occasions: https://t.co/p6Aweq9gdX

My updated burger map for @EaterSeattle welcomes the gourmet delight at Le Coin, the frizzled onion treat at Sunny Hill, and the oh-so-impressive smashburger @SaintBreadSEA: https://t.co/Y5M7vsiHQ1

If you haven't been to Richmond (BC) in a while and want to enjoy a feeding frenzy, then I've written this guide @EaterSeattle just for you. (And, yes, I've been known to eat this much when traveling!) https://t.co/uZgIa7ieiq

In collaboration with my editor @EaterSeattle, here's the updated Chinese and Taiwanese restaurant map for the Seattle area: https://t.co/oaLvl6L9Dl

I ate a big bunch of baguettes. My updated banh mi map published by @EaterSeattle: https://t.co/lQ192n1u2t

Back in 2019, I had a two-part lunch with Eric Banh (Ba Bar, Monsoon) to talk about his background and businesses, plus the state of Vietnamese food in Seattle. The piece went unpublished due to the pandemic, but the content is still valuable and current: https://t.co/I3kj5HZvXM

It's always a challenge to whittle the list down, but here are my "elite eight" recommendations for ramen in Seattle, as published @EaterSeattle: https://t.co/zYVC1mJexD. New to the list is Rondo Japanese Kitchen, serving up some good shoyu ramen (pictured).

Here’s my updated burger map for Eater Seattle. It's a bit of a work-in-progress, as I'm already thinking about the next update. Always challenging to narrow down the favorites! https://t.co/Y5M7vszKS1

My writing hiatus of more than two years comes to an end! Update to a restaurant guide for Seattle's Chinatown-International District (@iheartID) published @EaterSeattle: https://t.co/mnELGASw89

If a restaurant closes above a busy corner, does anybody hear? Access blocked to Seven Stars Pepper lately and phone line disconnected. Anyone with info? (Hmm... if a food writer doesn't Tweet for nearly two years, does anybody hear?!?)

My homemade Chinese noodles, this time tested out in a new dan dan mian recipe. Unseen: sauce sitting below 200 grams (about 7 oz) of noodles. I have fond memories of the ritual of mixing noodles before eating them in Chengdu, and I'm always happy to continue that ritual at home. https://t.co/UL8PLA96p1

My flour is going to good use! Newest dish using my fresh-made noodles: Sichuan-style chicken noodle soup. Bonus: my first-ever galette, made w/rhubarb. A small leak let out the juices, but fortunately galettes are fairly forgiving, w/good flavors and still a flaky, crispy crust. https://t.co/j2lSyf61fy

Upping my Chinese noodle game. I think they're getting easier and better. Today I pulled out a cookbook from 1976 called "Mrs. Chiang's Szechwan Cookbook" to make what she calls shaoz mian, or noodles with meat sauce. Next up will be trying out my homemade noodles in some soups. https://t.co/8EjEfF2wvc

Any noodle experts out there? Here’s you po mian, (same as I posted three days ago), this time using Chinese noodles I made with eggs in the dough. Same amount of flour and liquid (egg and water, in this case) yielded more noodles. (I liked the eggless more.) Do eggs cause that? https://t.co/HT9UHXUj0S

My first time making “regular” Chinese noodles from scratch. Went with a slightly wider cut for a bowl of you po mian. Hot oil hits the red pepper flakes, minced garlic, cilantro and green onions on top, while light soy sauce, dark soy sauce, and black vinegar wait at the bottom. https://t.co/4jyoWWOOD6