An Exploration of Cuisine

As I wrapped up my senior year of high school, there was only one thought in my mind, “I got into college!” Through all of the excitement, I forgot to think about whether or not I would be forever eating top ramen and hot pockets. Since I was a student-athlete, I was required to purchase the most expensive meal plan.

It took until my sophomore year to realize how expensive on-campus dining was. Most meals range from $10-$15; most are not the healthiest either, often built around high-carbohydrate low-nutrient items like pizza and quesadillas. I then began to explore the local eats adjacent to campus.

Across the street from Seattle University on 12th avenue is Lemongrass, a Vietnamese restaurant offering traditional dishes like the lemongrass beef platter and the grilled pork chops, shrimp cake and sunny side egg with rice. It’s cheaper, healthier and much better than anything on Campus—and just across the street!

A bit further afield on Capitol Hill is The Honey Hole, which serves some of the best hot sandwiches I’ve ever had. They have great burgers too. Traveling southwest of Capitol Hill is Dragonfish, which has an excellent happy hour. Diners can choose from $2.95 half sushi rolls and small plates to $5.95 small plates and rice bowls. The point is, if SU students are willing to walk a bit for lunch, they’ll be rewarded.

Although I have gotten the chance to eat at many great restaurants, there are still dozens to explore. For example, word is that local Tom Douglas’ restaurant "Serious Pie” has some of the tastiest, most exquisite pizzas in the Seattle area. On the pricier end, Japonessa on 1st avenue is said to be the newest, trendy-hipster sushi establishment. With rolls upwards of $18 and named, “Last Samurai” and “Madrid Moon”, I better bring my wallet and my appetite.

During my internship at Frause, I have gotten the chance to work on various accounts in the restaurant industry. One in particular is Rover’s in Madison Valley. Although I have not yet eaten there, I am excited to be able to try their poached petrale sole which is prepared in the video below by Robert Sevcik, Chef de Cuisine at Rover’s.


There are benefits to on-campus dining including the convenience. However, I encourage student’s to go out and get the most for their money. It enables one to not get stuck eating the same thing every day. Nevertheless, enjoy college, do an internship, and eat well!

-William Tsang