For our last meal in Seattle our group of 5 decided to stop at “Super Six” for a Hawaiian themed brunch. The restaurant was very rustic with a mechanic/garage theme. Dented metal road signs and rusted tool boxes were used as decoration. A worn chain sectioned off the bar that used tool diagrams as its backdrop. All the above, along with the classic 90’s and early ‘00’s hip hop playing helped to set the tone for a very chill dining experience. One as familiar and as comforting as the dishes to come.

We arrived bright and early and were the first ones to grab a seat by the window. Knowing our intention of ordering multiple dishes, we asked for a table large enough to accommodate it all. I often make such attentions known to servers, as it ensures that we are not packed into one table with elbows touching, and no room to move dishes around for sharing family style.

One of us started the morning off with the “Beach Bum daiquiri” with rum, lime, orange, vanilla.

And the following is what we ordered for food, for 5, in a free for all. The “Lumpia” were spring rolls filled with pork, beef or tofu (vegan). We went with pork and found the appetizer highly enjoyable. Crispy and salty with its sauce, it was a nice appetizer to enjoy as is and with cocktails.

The “Aloha fries” were hand-cut fries, kalua pork, kimchi mayo, scallions, and a sunny-up egg. It was like a saucy and well developed rice bowl; but over fries instead. Crispy sticks of potatoes made gooey and moist with a runny egg yolk. The pork was tender, and there was plenty of it to really satisfy.

The “fried chicken wings” were seasoned in a spicy Korean sauce and served with grilled pineapple on the side. These were large wings with a thick breading for extra crouch. They were salty and slightly spicy, a great compliment to the thin slices of pineapple seasoned with dried plum powder. The addition of the powder helped to enhance the fruit’s sweetness.

We all really enjoyed the “Shoyu Ahi poke” with tobiko, ogo, and macadamia nuts; eaten with thinly spiced and fried to order taro chips. The poke had a familiar flavour, one that I liked. It was a well balanced and not overly seasoned. My only compliant is that we were asked if we wanted rice or greens with our order, but weren’t informed that it would be an add on. We would only find out when we saw the $1 fee attached on to our bill. Not to mention we didn’t even finish most of said rice that we had ordered.

We had 2 out of the 3 available musubi: pork belly and spam, by passing on the vegetarian option with soy, nori, and furikake. Essentially each is the listed protein on top of some packed sushi rice. The pork belly was tasty, but dry. And the spam was salty and fatty, just as expected.

“Sichuan pork noodles” are Portuguese sausage ragu over flat rice noodles with bok choy, shimeji mushrooms, serrano, and daikon. I liked the texture of the gummy noodles and the daikon for crunch. Although it was still a little bland for my tastes.

The “Loco Moco” had a lot more flavour. A substantial beef patty, topped with pickled red onions, two sunny-up eggs; all over rice, covered in a dense brown gravy. I liked the crispy bites and the gooey egg, but could have used more pepper for seasoning. This was a comforting bowl light enough for breakfast, and plenty satisfying for dinner.

The “Pulehu spare ribs” were tender and tangy. The signature slaw on the side offered freshness, and the kimchi Mac and cheese a nice spicy base. Although the latter could have used more cheese for my taste.

I prefer the “Mac salad” a lot more. Softened noodles fully coated in creamy mayo. It served as a great palate refresher and a complimentary side to all of the above.

For dessert we had the “Malasada”, described as “Hawai‘i’s favorite donut!” I have never had these Protugease doughnuts before, so was surprised by how large they were. They were $4 each plain, and for $1.50 more you can have them filled with either Nutella cream or coconut cream. We shared one of each. The coconut cream was light like custard, good but I wanted some condense milk over it for sweetness. The Nutella wasn’t pure hazelnut spread, but diluted and as creamy as the coconut. Both fillings were subtle enough to allow you to enjoy the fried dough of the doughnut themselves. They would have been nicer smaller, server as one bite balls for a better ratio of dough to cream.

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
Our group absolutely enjoyed our brunch. We got the flavours we expected from the menu, and were appreciative of their execution. No complaints, solid food in a nice setting. Don’t deny your cravings.

SUPER SIX
3714 S Hudson St, Seattle, WA 98118, United States
+1 206-420-1201
supersixseattle.com