Home > Restaurants > Mike’s Chili Parlor – 12/17/11

Mike’s Chili Parlor – 12/17/11

Website

Location: 1447 NW Ballard Way

Hours:

Mon-Thurs: 11am-11pm

Friday: 11am-12am

Saturday: 12pm-8pm

Cash Only

Mike’s Chili Parlor is a 72 year old Ballard institution. The distinctive Art Deco building has stared down modernity and continues to survive in new Ballard. A dive bar/diner that specializes in chili for decades to the point that even the Food Network has recognized their longevity in an episode of Diners, Drive-Ins, and Dives.

Mike’s is a tiny, one room bar with an old school diner counter running along one wall with a view of the huge pot of chili simmering on the stove. Along the opposite wall are booths with sagging red vinyl benches and in between are a couple of tall tables. Also crammed in to the small space is a pool table. How anyone can play pool without hitting everyone nearby, I do not know.

Their specialty is chili. Meat chili served over beans in bowls. Scooped over pasta, fries, hot dogs, and burgers. Sure you can order a plain burger or hot dog but why would you go to a place called Mike’s chili and not order chili? This is East Coast chili, with a Greek pedigree.  Not a vegetarian/vegan friendly place. They have a full bar, draft beer, and wine as well.

The Service:

Probably the fastest service we’ve had over the course of this project. We had barely sat down before the server came over to ask for our drink order. Friendly, too.

The Drinks:

I had a Manny’s Pale Ale, my default beer when there’s nothing else on draft that I’d like to try.

J ordered a Long Island Iced Tea. The quintessential, dive bar Long Island. Neither terrific nor horrible. Perfectly serviceable with just a hint of tequila.

The Food:

I chose the traditional Bowl of Chili, served over beans with cheese and onion. The first thing I noticed was how dark red it was. They must add a hefty portion of paprika to the spice blend. After a couple of bites, I found it to been very spicy, a little greasy, and way too salty. So salty, in fact, that I ended up drinking a couple of glasses of water afterwards because I was so thirsty. I did like the texture of the finely ground beef though. It made me nostalgic for taco salads. I liked the fact that they pour it over the beans so they stayed firm rather than turning to mush. I think I would have enjoyed the depth of spicy flavor of the chili more had it not been so salty.

J ordered an East Coast/Midwest favorite, Chili Pasta with cheese and onion. He loved his chili so much so that he lamented the fact that he’d ordered a small rather than a large. The pasta apparently helped cut the spiciness and saltiness of his chili because he didn’t have any complaints. He liked how finely diced the onions were so they ended up being a condiment rather than a feature of the chili. All in all, he thought it hit the spot.

The Price:

Manny’s Pale Ale: 4.25

Long Island Iced Tea: 8.00

Bowl of Chili: 5.50

Sm. Chili Pasta: 6.75

The Verdict:

J and I are kind of split on Mike’s Chili Parlor. He loved his chili pasta, partially out of nostalgia, I think. There aren’t many places in Seattle that serve chili over pasta. I thought my chili was way too salty. I would be willing to give Mike’s another chance to see if it was just a freak, salty batch of chili since I did like the texture of the meat.  Perhaps on some cold winter night, we’ll go back.

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