By Cassandra VanKeuren Special to the Herald
Can you expect much from an alehouse in a strip mall next to a Fred Meyer?
I most definitely did not. But my low expectations were unfounded when I walked into Indigo Kitchen/Ale House the other day for lunch.
The atmosphere was akin to an old-style pub but updated with a modern flair.
Indoor and outdoor seating is available at this alehouse, along with a full bar and 20 draft beers on tap — including Fish Tale Organic Amber, Fremont Summer Solstice and Ninkasi Tricerahops.
Because it was sunny and beautiful outside, my companion and I decided to dine al fresco. We were lead to a nice table on the alehouse’s porch under an umbrella. Our waitress took our drink and appetizer order quickly and left us to figure out what we wanted for lunch.
Reviewing the menu, I saw that the chef has mixed some Southern favorites, like po’ boys and jambalaya, with a Mexican style.
I decided on fish tacos ($10.99) and my companion chose Southern fried chicken ($11.99).
Our appetizer — shrimp Picayune ($6.99) — was quick to arrive. Eight shrimp were cooked in an herb-infused wine sauce with grilled bread served on the side for sopping up all the lovely sauce. The shrimp were nice and firm and the sauce had a slight kick to it from the cayenne. It was just right to tide us over until our entree arrived.
My companion’s entree arrived first. Two buttermilk-fried chicken breasts were accompanied by a chorizo-and-jalapeno gravy, red-jacket garlic mashed potatoes and sauteed vegetables. She nicely made a small plate up for me to try.
I found the chicken breast to be incredibly moist and the batter was quite crunchy with a little heat from the pepper in the batter. The gravy was definitely different. I found it to be full of warm spices without being overpowering in the heat department. Yummy over the potatoes.
The potatoes are the perfect side to the fried chicken. However, I found the veggies a little greasy.
My fish tacos consisted of blackened red snapper, cabbage, pico de gallo and avocado crema piled high on a flour tortilla. It was served with dirty rice and the same veggies that were on my friend’s plate.
The blackened snapper was perfectly moist. Clearly the chef is great at cooking seafood and chicken to just-the-right doneness. The blackened seasoning was the right amount of heat and was balanced by the avocado crema and cabbage. I did think the flour tortilla could have been cooked a little more. It had a bit of a raw taste still. The dirty rice was unremarkable.
Overall the dish was filling and the ideal thing on a warm sunny afternoon.
Indigo Kitchen serves lunch, happy hour and dinner. Some of the highlights from the dinner menu are crawfish cakes ($9.99), chorizo clams ($10.99), Cajun gumbo ($4.99), roasted beet salad ($10.99), cider-brined pork chops ($14.99) and salmon BLAT: bacon, lettuce, avocado and tomato sandwich ($12.99).
With all those mouth-watering options paired with local brew, I definitely will be back.
Indigo Kitchen and Ale House
2902 164th St. SW, Suite F, Lynnwood; 425-741-8770; www. indigowa.com
Specialty: Comfort food, 20 draft beers.
Hours: 11 a.m. to 1 a.m. daily; happy hour, 3 to 6 p.m. and 10 p.m. to midnight.
Vegetarian options: Available.