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September 7, 2004
I went with a barbecue chicken sandwich. This was a good choice as the barbecue sauce is really good. The meat is also tender. She went with a chili verde veggie burger. It was very spicy to the point where she took out the green chilies. If you enjoy spicy food, though, it was still good. The bun that they use, a Kaiser bun, is so great. They toast it and it is not too bready, but serves as an important piece of the stomach-pleasing puzzle.
This time around we went with fries instead of onion rings. The fries there are good, but the onion rings are perfect. Go with the onion rings. I had fresh-squeezed, sparkling lemonade that was deliciously tart and refreshingly bubbly and cold.
We showed up at around 6pm on a Friday night. Not the best idea. There was a pretty long wait of about 15 minutes to get the food. Still, it’s worth it.
From journal Exploring Seattle
September 3, 2004
Consistently receiving accolades as "best burger in Seattle", Red Mill has a special taste that is perhaps the combination of food quality and the knowledge that you didn't pay an arm and a leg for that quality.
Having moved from California and grown up on In N Out, both myself and my fiancee weren't sure how we would do without our occasional fixes of grilled cheese "animal style" (we both don't eat beef). After biting into a Red Mill veggie burger, and the subsequent cravings for one each day after, we are sure that we can make it just fine.
Like In N Out, Red Mill relies on the freshness and quality of ingredients to make the taste stand out. It is not a place that relies on super strong flavors or excessive salt or sauces to please the taster. Even when ordering a Red Onion Jam burger, the subtle flavors are all discernable from each other.
The onion rings were quite delicious and even the iced tea was above par. We haven't had a chance to try the shakes or fries and also are looking forward to trying all the different types of burgers, chicken sandwiches, and veggie burgers they have. When you can get a burger, fries and a shake for less than 7 bucks, you know its going to be a place for repeated visiting.
Also, the wait is no longer than your average In N Out.
New York, New York
September 4, 2003
The first time I ever tasted a Red Onion Veggie Burger, with a "heap o’ caramelized red onions" and special Mill Sauce* on a kaiser roll ($4.75), I scarfed down the entire thing and walked away wanting more. Usually when I indulge a particular craving, I gorge until satiated and manage to go days, if not weeks, before hankering after that particular food again. Not at Red Mill. The Red Onion Veggie Burger is the kind of thing I can eat for lunch, crave again come dinnertime, and dream about that night. I wake up jonesing for this burger before I’ve even had my morning coffee. The thin, flat pattie coupled with a not-too-bready bun and to-die-for sauce somehow manages to achieve a perfect balance of flavors in every bite. Add a side of the best onion rings in Seattle and wash it all down with a fresh-squeezed lemonade (plain or sparkling), boysenberry shake, or creamsicle malt, and you’ve got the perfect meal.
Other vegetarian options include the Verde Burger, with fire-roasted Anaheim peppers, Jack cheese, and Mill Sauce on a kaiser roll, and the grilled cheese sandwich made with local Tillamook cheddar.
Carnivores can choose from a variety of flame-broiled, quarter-pound beef burgers, such as the Blue Cheese ‘n’ Bacon Burger or the BBQ Burger. Lemon-honey-marinated chicken sandwiches come prepared several ways, among them the Chicken Club Burger with pepper bacon, Swiss cheese, and basil mayo.
Although Red Mill is only 10 years old, it definitely has that old-time feel thanks to all the retro touches: Formica tables, wood booths, red-vinyl counter stools, checkerboard floors, and vintage signs (plus a random landscape painting of a windmill). The proprietor, decked out in a faded Rolling Stones T-shirt and shades, cranks up the rock-and-roll while a youthful staff runs around red-faced in the kitchen. I’ve seen all sorts flock here: biker dudes in full leather; a white-trash family complete with surly teenaged son and little blond girl with a rocker 'do; and white-haired grandparents out with identical-twin Asian tots in pigtails and pink overalls.
Tips: Turn off your cellphone before you get yelled at. If you don’t specify veggie or chicken, you may end up with beef. Call ahead if you’re in a rush. And, in good weather, grab a spot at the picnic tables or head to nearby Woodland Park or Green Lake.
In addition to the Phinney Ridge location, there’s a Red Mill in Interbay at 1613 W. Dravus St. (206/284-6363).
*Official definition: "Our Mill Sauce is a housemade mayo with a light, smoky flavor. It is not a Thousand Island-style sauce and has no additives or flavorings."
From journal Veg-Friendly Seattle