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The Coterie Room
2137 2nd Ave
Seattle, WA 98121
(206) 656-8000

Other dishes @ The Coterie Room


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Ham Cracklin's

The Coterie Room

Seattle Weekly
To produce their cracklings, the Coterie Room makes a ham stock and heats it to 194 degrees. The stock ends up in a blender with tapioca flour, with the resulting plaster rolled into a log. Cooks then shave off bits of the porky flour for frying. The weightless cracklings are fairly magical. They melt on the tongue in a pool of rich salt...
The Stranger
They look more like plain old pork rinds, and they're not pig at all. They're puffs of tapioca flour—like the crumpled-shell-shaped shrimp chips you might get at a sake bar, but tasting way less like oceanic packing peanuts, and way more like completely delicious. [...] The cracklins seem to float up out of their dish and into your mouth; due to the uncanny lightness, you can eat many, many more of them than you feel like you should. [...] You could absolutely just go sit at the bar at the Coterie Room, gaze at the wall of plants, eat the cracklins, and leave, secure in the knowledge that your life is more complete.
The Seattle Times
...knocked me off my bar stool...
Seattle Magazine
...irresistible... the pig skins fried until shatteringly crunchy. Alongside, though, is a heavy, thick black truffle fondue that would've been better paired with freshly fried potato chips; the cracklings are best eaten on their own.
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Margaret P.
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Herman M.
Wow this is good. Crispy wafers with spring onion fondue. Fabulous.
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Allison C.
Fried salty goodness, served warm and with creamy delicious sauce for dipping.
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Chaitanya S.
Crispy, yet refreshingly not oily. Dip them in the accompanied truffle fondue and you'll be in heaven.
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Trevin C.
Fried perfectly crispy and not oily at all. Despite being made of ham stock and tapioca flour, you'll swear they're pork rinds. The black truffle dip was a perfect pairing and made each bite creamy and salty. Yum.
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Maggie T.
The skin was very crispy but not too oily! After you dipped the skin into the warm truffle fondue, you may want to finish them all.
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Christopher Y.
The black truffle fondue sauce was so tasty! Like you wanna dip everything you eat in it tasty! The pork skins were done well - not greasy and just the right crunch.
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