Anchovies & Salt · Lake Washington · Renton, WAA Dynery Vignette
Anchovies & Salt · April 2, 2026 · Your first visit · @anchoviesandsalt
Your first visit.
Not your last.
Not your last.
Good morning, Jennifer —
You walked in from the Lake Washington waterfront on a Saturday morning and ordered the Phở Tái Lăn Wagyu. Not the obvious first-timer order. That's the Hanoi dish — Mishima Reserve Wagyu, sautéed fast in a wok with garlic and scallion, then draped over fresh pho noodles whose broth carries pork bones from the North. Don't expect basil here. It would obscure the flavor of the meat. You already knew.
Before the pho: grilled oysters from Taylor's Shellfish — Hàu Nướng — with garlic crisp and citrus fish sauce that turned brine into something Vietnamese. Then the Gỏi Cóc Cá Cơm: June plum sliced thin, crispy Phu Quoc anchovies, herbs, house vinaigrette. A salad that tastes like a memory you didn't know you had.
Hàu Nướng · Grilled Oysters
Gỏi Cóc Cá Cơm · June Plum
Phở Wagyu · Hanoi North
What you had · Saturday, April 2
Hàu Nướng
Grilled Oysters
Taylor's Shellfish · garlic crisp · citrus fish sauce
Gỏi Cóc Cá Cơm
Anchovies June Plum Salad
June plum · crispy Phu Quoc anchovies · herbs
Phở Tái Lăn Wagyu
Northern Sautéed Wagyu Pho
Mishima Reserve · garlic · scallion · Northern pork-bone broth
Three prompts — if you want to hold onto this
The oyster arrives cold from Taylor's Shellfish, and the citrus fish sauce doesn't overpower it — it translates it. It turns brine into something Vietnamese. Describe that first bite to someone who has never had both things at once.
You chose the Wagyu Pho on your first visit. The menu says: don't expect basil. It would obscure the flavor of the meat. Most people take two or three visits to trust that. What made you order it anyway?
The restaurant sits on 150 feet of waterfront at Lake Washington. Saturday morning light comes through the floor-to-ceiling windows differently than it does at dinner. The rooms carry the names of Vietnamese cities. How did the setting change the way the food tasted?
Heritage · Anchovies & Salt
Anchovies & Salt was named for the two ingredients in fish sauce — the soul of Vietnamese cooking. Quyen Phan opened this restaurant in January 2024 with one mission: to prove that Vietnamese food deserves the same respect as any fine cuisine. Every dish carries a geography — the crab rolls are Northern; the bánh bèo travel from Hội An; the sour soup flows from the Mekong Delta. The kitchen uses the finest Pacific Northwest ingredients to rebuild the flavors of home, because the best hospitality honors where you come from and where you are. They just won 2nd Best Vietnamese Restaurant in the Pacific Northwest.
The next visit, the Cá Kho Tộ is waiting. Northwest Black Cod in a claypot — black pepper and fish sauce, slow as the tide. That's what the regulars know.
Reserve Your Table
anchoviesandsalt.com · @anchoviesandsalt · (425) 970-3154
Anchovies & Salt · 1087 Lake Washington Blvd N #50, Renton, WA 98056
This vignette was generated by Dynery · dynery.com
This vignette was generated by Dynery · dynery.com
A Dynery Vignette