Brouwer’s Buffalo Stew

Okay, this place is growing on me — Brouwer’s Cafe, a Belgian-styled pub in Seattle’s Fremont district. Not being much of a drinker these days, I don’t frequent too many watering holes unless they are serving some mighty tasty chow. Brouwer’s, it turns out, is one such watering hole.

Most often, I have found myself at Brouwer’s for a Seattle Chefs Collaborative meeting of some sort… and frites. (Mind you, it annoys the bejeezes out of me how everyone and their mother is calling fries “frites” these days, but for Brouwer’s it is acceptable. It is, after all, a Belgian joint.) The frites are might fine, and come with your choice of a variety of dipping sauces, as they should. I have also helped a friend finish off her Lamb Burger, a tremendous sandwich that, word to the wise, you should order with the chipotle mayo on the side.

On a recent visit lunch, however, I finally got a chance to try Brouwer’s Stooflvees, their Buffalo Carbonade served over a big plate of frites. Buffalo Carbonade is Brouwer’s delicious buffalo stew. It is a fairly simple dish of wonderfully seasoned, fork tender Nevada bison meat cooked for a long time, than ladled over those aforementioned frites, which soak up all the tasty sauce of the stew while adding a little texture, salt and complexity to the dish. I loved it. I’ve been thinking about it since I ate it. It is true comfort food. I can imagine it going great with a hearty Belgian or Northwest ale. Maybe next time.


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