Springing into Seattle Restaurant Week April 2-13

Bar Dojo is very excited to be one of only four Edmonds restaurants participating in the spring version of Seattle Restaurant Week! More than 165 Seattle area restaurants will be offering special 3 course dinner menus for just $32 from April 2-13 (Sunday-Thursday nights only), but remember - parking is always free and plentiful in Edmonds!

Chef de Cuisine Luis Brambila has created an exciting menu with a wide range of flavors for this promotion, and we look forward to seeing everyone this month.

3 COURSES FOR $32

APPETIZERS

Lemongrass Vermicelli – Spring mix lettuce, shaved vegetables, rice noodles, crispy tofu bits, housemade lemongrass chili vinaigrette

Salt & Pepper Mushroom Congee – Rice porridge, sautéed bunashimeji mushrooms, fresno peppers, garlic scallions, soy, sesame oil, sunny quail egg, furikake

Crispy Shrimp Wontons – Fried wontons, sesame soy marinated shrimp, cilantro jalapeño aioli

ENTREES

Salmon Mushroom Risotto – Pan seared cayenne spiced wild salmon, sautéed chef mushroom blend, ginger lemongrass infused arborio rice, micro citrus salad.

Flank Steak Satay – 6 oz marinated satay flank, crispy onions, garlic asparagus, curried whipped mashed potatoes, sesame demi-glace

Lemongrass Chicken – lemongrass marinated chicken breast, jasmine rice, stir fry vegetables

DESSERTS

Affogato - D’ambrosia Matcha mint chocolate chip gelato, middle forks french press, chocolate stick

Mochi Trio - premium Mochi Doki mango thai basil, toasted coconut, vanilla chocolate chip, mixed berry coulis, ginger whipped cream

Spicy Peanut Parfait - peanut mousse, chocolate pot de creme, spicy chocolate cake, chocolate tuile

 

For reservations to Bar Dojo, visit this page.

Dine Around Seattle - in Edmonds!

Are you ready to eat your local heart out?  Bar Dojo is once again participating in Dine Around Seattle in March, which gives diners a chance to try some of the areas best restaurants for a great deal – all while helping support local businesses.

While there are more than 50 restaurants participating in Seattle and on the Eastside, we're one of only two restaurants in Edmonds participating (in addition to our sister Salt & Iron)! Skip the traffic and the parking hassles in Seattle, and treat yourself to our 3 course prix-fixe menus from Chef de Cuisine Luis Brambila including appetizer, entree and dessert (beverages, tax and gratuity are not included).

Three-course dinners are $33, and are available March 5-23 (Sunday through Thursday only). Click here for reservations!

Starters (choose one)

Ahi Tuna Poke Crostini - marinated sushi grade tuna, cilantro aioli, scallions, quail egg
Asian Pear Ginger Salad - mixed greens, shaved Asian pear, carrots, candied walnuts, honey ginger dressing
Crispy Shrimp Wontons - ginger marinated shrimp, chili sauce, soy, scallions

Entrées (choose one)

Salmon Risotto - cayenne spice rubbed wild salmon, shiitake mushroom risotto, grilled asparagus
Salt & Pepper Mushroom Shrimp Congee - slow cooked rice porridge, sautéed red peppers, mushrooms, crispy garlic, scallions, soy, sesame oil
Steak Satay Skewers - sweet savory marinated beef skewers, red curry jasmine rice, sauteed black garlic green beans, peanut tamarind sauce

Desserts (choose one)

Tiramisu Gelato Afogato - D'Ambrosio tiramisu gelato, french press coffee
Mochi Trio - Mochi Doki premium mochi flavors, berry compote, ginger whipped cream
Pineapple Semifreddo - dark chocolate cake, cashew tuile, pineapple sauce

Show Your Valentine's Love at Bar Dojo

Make your Valentine's Day memorable by treating your sweetheart to fabulous food and drinks at Bar Dojo Tuesday, Feb. 14. Join us for a delicious four-course prix fixe dinner ($70/pp) and an optional wine flight ($25/pp). We will be serving only this prix fixe menu on Feb. 14 (no regular menu available).  Reservations are available now!

FIRST COURSE (choice of 1)
Oysters on Half Shell - 3 Kushi oysters, ginger red jalapeno pear mignonette

Poke Tuna Rice Cake - marinated sushi grade ahi tuna, cilantro aoili, crispy rice cake

Sesame Tofu - golden brown fried tofu, sesame chili sauce, shaved scallions.
                  
SECOND COURSE (choice of 1)

Crispy Wonton Avocado Salad - baby field greens, cherry tomato, cucumber, carrots, sweet bell pepper, sesame lime vinaigrette
 
Pork Dumplings - all-natural pork, house chili sauce, scallions, garlic

Coconut Shrimp - fried golden brown prawns, shaved coconut, curry leaf, mustard seed, mango chili chutney

Crab Pepper Bisque - fire roasted bell pepper, Dungeness crab meat, cream, aromatics

THIRD COURSE (choice of 1)

Scallop Mushroom Risotto - lemongrass-infused parmesan arborio rice, mushooms, edamame, pan seared scallops, herb oil, micro greens

Seared Salmon - pan seared wild salmon, roasted delicata squash, sauteed baby kale sprouts, miso ginger beurre blanc, crispy leeks.

Filet & Prawn - petite filet mignon, garlic whipped Yukon potatoes, grilled asparagus, cilantro marinated grilled prawn skewer, sesame demi glace
 
Pan Roasted Swordfish - ginger jalapeno risotto cakes, sauteed bacon chili soy Brussels sprouts, ginger scallion sauce
                       
FOUR COURSE (choice of 1)

Cocoa Frittersricotta fritters with dipping sauce trio: sesame caramel, spicy chocolate, raspberry white chocolate

Valentine's Day Trio - chocolate ginger tartlet, strawberry chocolate mousse, raspberry brulee

Amaretto Affogato - D'Ambrosio gelato, Middle Fork Roasters organic French press coffee

Mochi Trio - Mochi Doki premium flavors: spicy chocolate, raspberry white chocolate crunch, black sesame, housemade ginger whipped cream, berry compote

 

OPTIONAL 3 Course Wine Pairing Available $25/guest

It Was an Edmonds Kind of Year in 2016!

The Feedme Hospitality family grew immensely in 2016.  It was our eighth year of operation for Shooby Doo CateringBar Dojo’s fourth birthday, and Salt & Iron’s first full year of post-expansion service. 

In 2016, we served a combined total of about 300,000 guests, catered over 100 weddings, shucked over 225,000 oysters, and handmade no less than 36,400 dumplings!  We pride ourselves in our community involvement, and in 2016 we donated to numerous schools, local auctions, community arts and early education programs.  Sounds like an Edmonds Kind of Year if you ask me! 
 
We are lucky to have grown our family with such loving and caring individuals who take pride in their craft and aim for perfection on a daily basis.  Our hospitality group has always valued the benefits of being family-run, investing not only professionally into our employees, but personally and emotionally as well.  We always close for Thanksgiving, Christmas Eve, Christmas Day and New Years Day so our hard working team can spend that valuable time with their close ones.  In 2016, for the first time we were able to offer healthcare options company-wide including dental, vision, chiropractic, and mental health therapy. 
 
Our success relies on our community support and your love for delicious food and drinks!  We are grateful to be a part of the magic that makes Edmonds special.  As we ride into 2017, we aim to improve our craft and services with a happy and engaged team that can support their families and good quality of life.  We are proud to be of service to you, and look forward to many years ahead serving Edmonds and the Greater Seattle Area. 

Thank you so much and cheers to an amazing 2017 together!
Shubert Ho & Andrew Leckie & the entire FeedMe team

Bar Dojo Celebrates 4 Years in Edmonds!

We've come a long way since that cold December day back in 2012 when we first opened our doors at Five Corners! Thanks to generous support from you, our Edmonds community, we are proud to celebrate our fourth anniversary with a special night of offers on Thursday, December 15.

Chef de Cuisine Luis Brambila will be serving up a select menu of $4 small plates in the entire restaurant all night Dec. 15, and pouring $4 house wine and $4 beer on tap.

Fourth Anniversary Specials (Dec. 15)

  • Crispy Tofu - ginger pickled vegetables
  • Truffle Taro Chips - jalapeño aioli
  • Miso Avocado Salad
  • Crispy Green Bean Fries - house made spicy miso sesame sauce
  • Hurricane Furikake Popcorn
  • Mixed Vegetable Tempura - ponzu, ginger daikon sauce
  • Crispy Dojo Chicken Wings - chili lime sauce
  • Red Curry Chicken Tacos
  • Lemongrass Beef Bowl

Celebrate New Year's Eve in Edmonds!

Whether you're staying in town, or headed out for a late evening party, join us on New Year's Eve! Chef de Cuisine Luis Brambila has created a festive 3-course dinner with optional wine pairings, and the cost is $95 per person. Reservations are required.

BAR DOJO NEW YEAR'S EVE MENU (one choice per course)

Starters

Crispy Hamachi & Spicy Slaw
Flash fried yellowtail served medium rare, ponzu, cabbage spicy slaw, watermelon radish, micro Thai basil.

Dungeness Crab & Roasted Pepper Bisque
Creamy fire roasted peppers, Dungeness crab, cayenne bread crumbs, cilantro oil.

Salt & Pepper Lamb Riblets
Curried spiced lamb riblets, jalapeño spread, sauteed garlic, red pepper, scallions, smoky soy sauce, micro cilantro

Oysters on the Half Shell
Four fresh shucked oysters served with fresh ginger & shallot mignonette, red salt, lemon wedge.


Entrees


Seared Duck
Roasted delicata squash, sauteed pea vines, ginger plum reduction, crispy leeks

Surf & Turf
8oz premium cut natural beef tenderloin , grilled cilantro black tiger shrimp, roasted Yukon gold potatoes, asparagus, sesame demi glace

Lobster & Shiitake Risotto
Lemongrass-infused creamy risotto, butter poached cold water lobster tail, lemon garlic micro greens

Rack of Lamb
Double bone rack of lamb served medium rare, curried Brussels sprouts, potato dolce spread, saffron cream

Desserts

Pandan Cremeux
Strawberry coulis, coconut shortbread crumble, fresh strawberries

Sesame Caramel Mousse
Spicy chocolate sponge, hibiscus gelee, sesame chocolate tuile

Celebrate Dine Around Seattle in Edmonds!

The fall edition of Dine Around Seattle is returning November 6 for it's 16th year of delicious dining deals all over the greater Seattle area! It's a great opportunity to dine at some of the area’s local restaurants for a deal, including Bar Dojo (one of only two Edmonds restaurants participating.)

Dine Around Seattle runs five days a week from November. 6 - 23 (Friday and Saturday excluded). There's a new pricing and meal format this year, so we'll be offering a three-course special dinner for $44. 

Dine Around Seattle features locally owned restaurants with a commitment to local sourcing and we are proud to feature many local farms and producers on our menu: , TH Seafood, Snake RIver Farms, Washington beef, Draper Valley Farms, Grand Central Bakery, Macrina Bakery, D'Ambrosia Gelato, and Middle Fork Roasters.

Make your reservations now!

DINNER MENU ($44)

1st course (choose one)

COCONUT PUMPKIN BISQUE topped with spicy pepitas
ASIAN PEAR SALAD artisan greens, sliced pears, candied cashews, honey ginger vinaigrette
SCALLOP TARTARE sweet ponzu, red chili, micro cilantro

 2nd course (choose one)

SEARED DUCK BREAST RISOTTO seared duck breast with plum glaze, spinach risotto, parmesan & beechers cheese
SALMON KASUZUKE  roasted delicatta squash, sauteed pea vines, cumin Szechuan creme fraiche
 SURF AND TURF TRIO flank steak, seared scallop, grilled shrimp, roasted curried potatoes, purple asparagus, sesame demi glaze

3rd course (choose one)

PUMPKIN FRITTERS cinnamon anglaise dipping sauce
PASSION FRUIT AND CHOCOLATE MOUSSE
TOASTED ALMOND GELATO AFFOGATO

Love Fall Comfort Food? We've Got That!

If you were lucky growing up like I did, comfort food in fall meant Kraft mac n' cheese, Campbell's tomato soup with grilled cheese sandwiches--and if it was a special Sunday when the mediocre Seahawks were on Sunday Night Football--just maybe mom got a pot roast and served it with roasted potatoes, carrots, onions and a ladle full of gravy. 

Wow have times changed.

We aren't doing anything from a box or a can this fall. And the Seahawks sure aren't mediocre. We serve plenty of comfort food, but this isn't a throw back; we've taken our menu to the comfort food Super Bowl. 

Delicious Asian inspired dishes focusing on all-natural and organic Northwest ingredients is what makes us the go-to spot in Edmonds' at Five Corners.

Drop in or make a reservation tonight!

Here's a peek at our new fall comfort foods:

Crispy Wonton Avocado Salad

Mixed greens, cherry tomatoes, cucumber, carrots, and sweet bell peppers with a sesame-lime vinaigrette.
Our quick take: An explosive mix of smoky, sweet, and crispy--all in light and fresh bites. 

Scallion & Garlic Chicken Wings
Served with our unique scented-cumin Szechuan creame fraiche.
Our quick take: Aromatic and garlicky crispy fried wings balanced by a spicy-cool Szechuan sour cream-like dipping sauce.
 

Salt & Pepper Lamb Riblets

Grilled lamb riblets, sauted red jalapeños, scallions, garlic, and cilantro.
Our quick take: Delicious little treats--spice-rubbed and served perfectly grilled and tender, alongside a creamy jalapeño spread. 

6oz Beef Tenderloin
Served with roasted Szechuan potatoes, black bean garlic broccolini, with a ginger daikon sauce.
Our quick take: Meat and potatoes on another level--buttery and hearty beef plated with poppy Szechuan peppercorn potatoes will put you in a good mood.

Satay Lamb Chops
Grilled sweet spice-marinated lamb lollipops served with curried flash-fried brussels sprouts, jasmine rice and a peanut tamarind dipping sauce.
Our quick take: Fun dipper-sized finger foods which meld perfectly with the curry and smoky fried brussels sprouts. 

Pork Belly Ancho Chili Ramen
Ancho chile pork bone broth, slow roasted pork belly, Napa cabbage, ramen noodles, poached egg, scallions, and a touch of seaweed.
Our quick take: Smoky goodness in a bowl! Housemade pork bone broth simmered for longer than we'll share, added to tender pork belly and spongy, flavor absorbing ramen. The ancho chiles bubble up comfort food memories for Chef Luis--his mom made him soup like this as a kid. 

By Michael Dempsey, Contributing Writer

Meet Bar Dojo's Sensei!

Chef Luis runs our kitchen with passion and has the hardware to prove it

From dishwasher all the way to Chef de Cuisine--and everything in between--Luis Brambila has hard-fought his way up through the restaurant ranks not unlike a seasoned fighter in a judo dojo. And just like a focused judoka (one who practices judo) always striving for that next new belt, Chef Luis has earned his awards too.

In late 2015, Dine Around Seattle named Chef Luis' Pan Seared Spiced King Salmon Best Local Entree, beating out regionally recognized restaurants like Flying Fish, Stumbling Goat, Barking Frog, and Toulouse Petit.

In February of this year, Chef Luis picked up the Best Cutting-Edge Chowder at the Edmonds Clam Chowder Cook Off (and, hey, our sister restaurant Salt & Iron nabbed first place for the "Traditional"category to boot). Kathy Passage of MyEdmondsNews.com was one of the judges that day and said Luis' chowder contained, "plentiful potatoes, celery, onions and of course plump clams (making) this one a winner with the judges."

"I love this place. I feel like I’m at home, just trying new things every day, and always getting better." --Chef Luis Brambila

And finally in June, Chef Luis had the distinct honor to represent Bar Dojo in competition for the James Beard Foundation’s Blended Burger Project™ (a nationwide contest and challenge to make a "blended burger" by blending ground meat with finely chopped, cultivated mushrooms to create a delicious, healthier, and more sustainable burger). While the cleverly named "Dojo Burger!" didn't win--just 5 out of 347 entrees were named finalists and not one of which was west of Texas <cough cough>--Luis' innovative take on a blended burger drew rave reviews and was featured (with its recipe) in the Seattle Times along with 2009 James Beard Award-winning chef Maria Hines of Seattle's Tilth, Golden Beetle, and Agrodolce.

Before we appointed him as our Chef de Cuisine, Luis worked at Edmonds' own Epulo Bistro (with Shubert Ho) for three years and then for our events branch, Shooby Doo Catering before grabbing the kitchen at Bar Dojo by the collar and making the menu his own.

If you want to see what deliciously creative and passionate plates Chef Luis and his team are prepping to dish out next, make reservations here for the upcoming Seattle Restaurant Week, coming up October 9-13 & 16-20.

by Michael Dempsey, contributing writer

Chef Luis Competes in JBF Blended Burger Project

The Dojo Burger! (Photo: Petrichor Photo)

The Dojo Burger! (Photo: Petrichor Photo)

Edmonds' Bar Dojo is participating in The James Beard Foundation’s (JBF) Blended Burger Project™, a nationwide contest and challenge to make a "blended burger" by blending ground meat with finely chopped, cultivated mushrooms to create a delicious, healthier, and more sustainable burger. The contest runs nationally from Memorial Day, May 30 through July 31, 2016, culminating in the opportunity for five winning chefs to cook at the James Beard House in October.

Chef de Cuisine Luis Brambila has submitted the Dojo Burger to showcase a healthier burger, featuring his unique recipe of local RR Ranch beef blended with 30% shiitake mushrooms and a kick of serrano peppers, topped with Beechers cheese, cilantro aioli, applewood smoked bacon, sliced avocado, fried egg, and finished with a blistered shishito pepper on a toasted brioche seeded bun.  

Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.

Diners can vote and support the Blended Burger Project by:

* Visit jamesbeard.org/blendedburgerproject to view the gallery of “blended burger” photos, and cast your vote for the “blended burger” that best represents the most creative use of mushrooms, best flavor profile, and most appetizing appearance. The direct link to vote for the Dojo Burger is http://bit.ly/1X69MjK and people may vote once per day.

* Visit a participating restaurant from Memorial Day, May 30 – July 31, 2016 (view the entire list at jamesbeard.org/blendedburgerproject) and ask for the “blended burger” Bar Dojo is the only Edmonds restaurant participating, and one of only 10 restaurants in the state of Washington to be competing.

* Post your burger photos to social media with the hashtag #blendedburgerproject to spread the word!

* Follow #blendedburgerproject on Facebook, Twitter, and Instagram

When the promotion concludes at 11:59pm EST on July 31st, 2016, the five (5) chefs with the most votes by consumers will win a trip to NYC in October 2016 to cook their "blended burger" dish at the James Beard House.

Chef Luis is competing for his third honor in the past year, as his Pan Seared Spiced King Salmon won Best Entree during Dine Out Seattle in November 2015, and won Best Cutting-Edge Chowder at the Edmonds Clam Chowder Cookoff in February 2016.

Chef de Cuisine Luis Brambila

Chef de Cuisine Luis Brambila

Spring into Seattle Restaurant Week!

Bar Dojo is very excited to be one of only four Edmonds restaurants participating in the spring version of Seattle Restaurant Week! More than 165 Seattle area restaurants will be offering special 3 course dinner menus for just $30, from April 10-21 (Sunday-Thursday nights only), but remember - parking is always free and plentiful in Edmonds!

Chef de Cuisine Luis Brambila has created a flavorful, exciting menu with a wide range of flavors for this promotion, and we look forward to seeing everyone this month.

3 COURSES FOR $30

APPETIZERS

Ahi Tuna Carpaccio-Thinly sliced sushi grade Ahi tuna, ponzu, red chili, micro cilantro and onion salad

Crispy Shrimp Wontons- Garlic soy marinated shrimp filling, served with chili soy sauce and scallions

Asian Pear Ginger Salad- Spring mixed greens, sliced Asian pears, shaved carrots, cucumber, with ginger honey lemon dressing

ENTREES

Pan Seared Black Cod- Asian curry spiced black cod over roasted Szechuan potatoes, sautéed pea vines, finished with miso ginger buerre blanc

Lemongrass Beef Bowl- Marinated thin sliced short rib, sautéed onions, bell peppers, carrots, baby bok choy, served with jasmine rice, chili sesame soy sauce

Vegetable Stir Fry- Sautéed mushrooms, onions, sweet mini bell peppers, and zucchini served with yakisoba noodles and savory hoisin sauce

DESSERTS

Matcha Parfait

Sesame Fritters

Mochi Trio

 

For reservations to Bar Dojo, visit this page.

March into Dine Around Seattle Month!

Are you ready to eat your local heart out?  Bar Dojo is once again participating in Dine Around Seattle March 6-31, which gives diners a chance to try some of the areas best restaurants for a great deal – all while helping support local businesses.

The great news for us - we're the only restaurant in Edmonds participating! Skip the traffic and the parking hassles in Seattle, and treat yourself to our 3 course prix-fixe menus from Chef de Cuisine Luis Brambila including appetizer, entree and dessert (beverages, tax and gratuity are not included). 3-course dinners are $33, and are available March 6 – 31, 2016, Sundays through Thursdays (except Easter Sunday March 27). Click here for reservations!

Here's our Dine Around Seattle menu:

-1st- (choice of)

Avocado & Shrimp Roll - Fried Egg Roll filled with fresh avocado, soy marinated shrimp chili mango sauce

Spice Rubbed Lamb Riblets - Jalapeno mint yogurt, chili soy infused cucumber

Ginger Salad - Mixed greens, carrots, cucumber, ginger, honey dressing

-2nd- (choice of)

Pork Belly Bowl - Lemon honey slow-cooked pork belly, jasmine rice, shaved vegetables, greens, cilantro aioli, fried egg

Pan Seared King Salmon - Cayenne spice rubbed king salmon, shitake mushroom and edamame risotto (VOTED BEST ENTREE in November 2015 Dine Around Seattle voting!)

Lemongrass Beef Noodle - Sautéed marinated beef, vegetables, rice vermicelli, savory lime dressing

-3rd- (choice of)

Banana Bread Pudding - Bruléed bananas, sake caramel

Lemongrass Brulée - Torched lemongrass custard, candied lemon wheels

Mochi Trio - Mochi Doki Premium Flavors: toasted coconut, passion fruit, mango Thai basil, house made ginger whipped cream, berry compote

Show Your Valentine's Love at Bar Dojo!

Make your Valentine's Day memorable by treating your sweetheart to fabulous food and drinks at Bar Dojo Sunday, Feb. 14. Join us for a delicious four-course prix fixe dinner ($79/pp) featuring an optional wine flight ($30/pp). Reservations are available now!

APPETIZERS (choice of)

  • Oysters on the half shell - Shigoku oysters, Asian pear ginger mignonette
  • Scallop Tartare - sushi grade scallops, red chile, scallion, garlic, ponzu, micro cilantro
  • Lemongrass Chicken Skewers - soy & ginger marinated chicken, sweet mini bell peppers, Walla Walla onion, miso sesame reduction

STARTERS (choice of:)

  • Ginger Apple Salad - mixed greens, shaved carrots, sliced gala apples, honey ginger dressing, candied cashews
  • Crispy Vermicelli Salad - crispy rice noodles, sliced cucumbers, carrots, fried tofu, fresh thai basil, savory soy lime dressing
  • Crab Pepper Bisque - seafood creamy pepper broth, Dungeness crab, micro greens, crostini

 ENTREES (choice of:)

  • Filet Mignon - petite beef tenderloin, garlic black bean Chinese broccoli, roasted Szechuan yukon gold potatoes, ginger sauce, scallions
  • Lobster Risotto - broiled cold water paprika lobster tail, Thai lemongrass arborio rice, shitake mushoom, chive plugra butter
  • Stuffed Pork Tenderloin - red curry paste, Napa cabbage, mushrooms, bell pepper, cilantro, chile soy glaze, brussels sprout, jasmine rice.

 DESSERTS (choice of:)

  • Strawberry Mochi - chocolate dipped strawberry
  • Cocoa Ricotta Fritters - dipping sauce trio: passion fruit, strawberry, spicy chocolate
  • Ginger White Chocolate Panna Cotta - chocolate sponge, raspberry coulis, fresh raspberries

OPTIONAL 4 Course Wine Pairing Available $30/guest

 

 

 

Celebrate New Year's Eve in Edmonds!

Whether you're staying in town, or headed out for a late evening party, join us on New Year's Eve! Chef de Cuisine Luis Brambila has created a festive 4-course dinner with optional wine pairings, and the cost is $79 per person. Reservations are required.

BAR DOJO NEW YEAR'S EVE MENU (one choice per course)

ONE

TUNA CARPACCIO sushi grade tuna, micro green salad, ponzu scallions

CILANTRO GRILLED SHRIMP served with honey chili lime sauce

BEEF SATAY thinly sliced marinated beef skewers, spicy peanut sauce

TWO

BABY KALE GREENS Asian pear, candied cashews, ginger lemon vinaigrette

VERMICELLI SALAD rice noodles, Thai basil, tofu, fresh vegetables, lime dressing

ROASTED PEPPER CRAB BISQUE Dungeness crab meat, savory pepper cream broth

THREE

SCALLOP RISOTTO creamy coconut Arborio rice, sautéed mushrooms, sugar snap peas, parmesan cheese

BRAISED SHORT RIB fork tender beef, grilled asparagus, curry mashed potatoes, sesame demi

SPICED PORK TENDERLOIN all-natural pork, Szechuan potatoes, sautéed green beans, garlic black bean sauce

FOUR

GINGERBREAD AFFOGATO D’Ambrosio gingerbread gelato, Middle Fork Roasters French press coffee

COCONUT CHOCOLATE MOUSSE layered chocolate mousse, coconut mousse, chocolate sponge cake, chocolate coconut tuile, mango coulis

PROFITEROLES pâte a choux, ice cream, warm chocolate sauce

Help us Celebrate our 3rd Anniversary!

We've come a long way since that cold December day back in 2012 when we first opened our doors at Five Corners! Thanks to generous support from you, our Edmonds community, we are proud to celebrate our third anniversary on Saturday, Dec. 19.
 

To celebrate, Chef de Cuisine Luis Brambila has created a delicious 3-course menu ($30) which will be available Wednesday, Dec. 16 - Sunday, Dec. 20. Also, we'll be pouring 3-cent sparkling wine (limit two per person) for those ordering the prix fixe dinner and we'll also offer a wine pairing option to complement the dinner.
 

DOJO TURNS 3! Prix Fixe Menu $30/person

-first-

GINGER SHRIMP WONTONS marinated shrimp filling, crispy wonton skins, sweet chili sauce

-second-

CURRY BRAISED LAMB SHANK roasted delicata squash, sautéed pea vines, plum sauce reduction

-final-

CHOCOLATE COCONUT MOUSSE layered chocolate mousse, coconut mousse, chocolate sponge cake, chocolate 

 

-Optional Pairing- $16/person

Lu & Oly 2014 Viognier Washington 

Lu & Oly 2013 Syrah Mourvedre Washington

La Petite Perriere 2014 Pinot Noir Verdigny, Cher, France

Winter Hours!

 
Dojofrenchtoast
 

For all you Sunday brunch fans, we are restructuring our brunch service beginning Dec. 13. Bar Dojo will have its final brunch service Sunday December 13, 2015 - and instead we will be open Monday evenings for All Night Happy Hour!

As a growing small business, we are beginning to consolidate our services by combining brunches to serve you at our sister restaurant Salt & Iron in Downtown Edmonds.  Brunch will be available both Saturday and Sunday from 9am-2pm, and don't' worry, you will still be able to order some of your Dojo favorites like the Crab Benedict, Corned Beef & Hash, and our famous French Toast!   

All Night Happy Hour at Bar Dojo will begin Monday evenings at 4pm on December 14, 2015!  Enjoy some favorites like our crispy chicken wings, avocado tempura and blistered shishito peppers, along with a new cocktail menu.

Happy Holidays and safe travels!

Fall into Seattle Restaurant Week!

We are very excited to be one of only three Edmonds restaurants participating in the fall version of Seattle Restaurant Week! We are one of 165+ restaurants in the greater Seattle area that will be offering special 3 course dinner menus for just $30, from Oct. 15-29 (available Sunday and Tuesday-Thursday), but remember - parking is always free and plentiful in Edmonds!

Chef de Cuisine Luis Brambila has created a flavorful, exciting menu with a wide range of flavors for this promotion, and we look forward to seeing everyone this month.

APPETIZER

Salt Pepper Shitake Conge- rice porridge, sauteed shitake & peppers,crispy shallots, scallions

Crispy Tofu- fry soft tofu, finished with spicy miso sesame sauce & green onions

Green Papaya Salad- green papaya, shaved fresh cucumber & carrots, savory soy lime dressing, thai basil & squash chips

ENTREES

Red Curry Chicken Bowl- slow cooked red curry chicken over jasmine rice, fresh greens, cucumber, carrots & honey lemon sauce

Shrimp & Grits- spicy fried shrimp, parmesan cheesy grits, green & red curry sauce, crispy shallots, blistered red jalapeno pepper, curry leaf

Black Cod Ramen- slow poached black cod, dashi broth & aromatics, ramen noodles, fresh cilantro and scallions & fried sunny side egg

DESSERTS

Coconut Gelato Afogatto

Premium Mochi Flavors- Ginger Whipped Cream & Berry Compote

Pineapple Brûlée

RESERVATIONS: http://www.bardojo.com/reservations/

Have a Pumpkin Good Time at Dine Out Edmonds

We are very excited to be one of eight Edmonds restaurant participating in the inaugural Dine Out Edmonds! We will be offering special 3 course dinner menus for just $30, from September 8-30 (available Sunday andTuesday-Thursday).

The theme for Dine Out Edmonds is pumpkin, one of everyone's favorite fall harvest flavors. Chef de Cuisine Luis Brambila has created a flavorful, exciting menu with a wide range of flavors for this promotion, and we encourage you to dine with us several times this month to enjoy all the great dishes.

For reservations, visit this page

APPETIZERS (choose 1)

COCONUT PUMPKIN BISQUE
slow braised pumpkin, creamy coconut milk, scallions, grilled bread

GINGER DAIKON SALAD
artisan greens, shaved jicama, cucumber, carrot, radish, soy ginger vinaigrette, spicy pepitas

CILANTRO SHRIMP SKEWERS
cilantro marinated grilled shrimp, sweet chili lime sauce

ENTREES (choose 1)

PUMPKIN & SPINACH RISOTTO
sautéed pumpkin, spinach, creamy Arborio rice, parmesan cheese

RED CURRY CHICKEN YAKISOBA
sautéed chicken breast, mini sweet peppers, sautéed onions, yellow squash, red curry cream

LEMONGRASS BEEF NOODLE
thinly sliced short rib, sautéed onions, fresh shaved vegetables, lettuce, warm vermicelli noodles, chili lime vinaigrette

DESSERTS (choose 1)

PUMPKIN AFFOGATO
D’Ambrosio pumpkin gelato, Middle Fork Roasters French Press

FRIED PUMPKIN WONTONS
cream cheese filling, cinnamon sugar, ginger white chocolate sauce

PINEAPPLE BRULEE
torched caramel top, pineapple custard, poppy cookie, pineapple curl

Hot Summer Nights Continues in August!

HOT SUMMER NIGHTS CONTINUES IN AUGUST!

Thanks to your enthusiasm for our Hot Summer Nights (HSN) promotion in July, we are continuing the goodness in August with a new HSN menu that features some of our very best seafood - oysters, hamachi and shrimp! As our record summer heatwave continues, we know you'll be happy to take any opportunity to skip the cooking and let us do the dishes! 

For the month of August, we will be featuring the seafood-focused "Hot Summer Nights" menu featuring three courses for $25.  We look forward to seeing you, your family, and friends join us for our delicious Asian-inspired Comfort Food of the Northwest!  

For reservations, click here!

HOT SUMMER NIGHTS!

3 courses for $25*

-1st-

OYSTERS ON THE HALF SHELL trio of Taylor Shellfish Pacific Oysters, Asian pear mignonette

CRISPY FRIED TOFU organic medium tofu, spicy sesame sauce, scallions

 -2nd-

HAMACHI SLIDERS turmeric and cayenne seasoned yellow tail, brioche slider buns, heirloom tomato, chili lemon sautéed onions, seasoned fries

SAUTEED SHRIMP TACOS sautéed white shrimp & onions, Asian coleslaw, avocado aioli, white corn tortilla

AVOCADO TEMPURA TACOS battered avocado, shaved scallions, daikon & carrot pickle, ginger sauce, white corn tortilla

-3rd-

SESAME FRITTERS ricotta sesame fritters with dipping sauce trio – white chocolate green tea, hibiscus Grand Marnier, sesame caramel

PINEAPPLE BRULEE torched caramel top, pineapple custard, poppy cookie, pineapple curl

*choice of one item per course, available dinner only from 4pm-close.

For reservations, click here!

Hot Summer Nights!

Can you believe the weather in the Northwest!?  It has been absolutely beautiful around here, with the sun gracefully painting the town and people boasting tank tops, flip flops and big smiles.  "Staycations" are becoming a common theme amongst the Puget Sound area, which is why we came up with a three-course meal surely to satisfy your Summer Comfort Food cravings!  

Starting July 1st, we will be featuring the "Hot Summer Nights" menu featuring three courses for $25 for the entire month of July.  Consisting of the most popular menu items from past to present, you'll be able to enjoy Asian inspired Comfort Food of the Northwest!  

For reservations, click here!

Dojo Wings

Dojo Wings

Dojo Burger add Soft Shell Crab! 

Dojo Burger add Soft Shell Crab! 

Dojo Smore

Dojo Smore

HOT SUMMER NIGHTS!

3 courses for $25*

-1st-

CRISPY WINGS marinated Draper Valley chicken, chili lime sauce

FRIED AVOCADO tempura battered avocado, Sriracha aioli, ponzu sauce

-2nd-

DOJO BURGER Local RR Ranch beef with a kick of serrano peppers, blistered shishito, Beecher’s cheese, cilantro aioli, crispy fries

PORK BELLY TACOS soy braised pork belly, soft corn tortilla. honey lemon glaze, house pickles, scallions, Asian slaw

-3rd-

DOJO SMORE torched ginger marshmallow, brownie, curry spiked chocolate sauce, graham tuile, fresh raspberries

BERRY GINGER PIE summer berries, crystalized ginger, streusel, D’ambrosio vanilla gelato

*choice of one item per course, available dinner only from 4pm-close.

For reservations, click here!