Sit-down or takeout, Dish D'Lish brings Casey's playful spirit to Ballard

Food diva, consulting chef and cookbook author Kathy Casey recently expanded her culinary empire with her second sit-down cafe, Dish D'Lish, in the heart of old Ballard. (The other is in the central terminal at Sea-Tac Airport.)

Sited next to Casey's food studio, Dish D'Lish serves what she calls, "Food T' Go Go," part of the cutesy but polished vibe that pervades. For those who don't dine on site, there's takeout food, party menus and pre-ordered "sak" meals for events.

Dish D'Lish has the fun feel of a mod ice cream parlor, imparted by brick and turquoise walls, little round marble tables, curvy black chaises and playful design.

Order at the counter and they'll snag the precooked food from cases, heat it up, then deliver it to your table. Hot sandwiches are $6.79, cold sandwiches $6.29, and non-sandwich items (casseroles, salads, etc.) are priced by the pound.

One of my favorites is the super satisfying and well-priced cheddar and bacon strata ($3.89). Creamy and filling, the strata is rich and perhaps best shared by two to split the calories and the cheesy, eggy goodness. There's also a Denver version with ham and peppers, and sometimes a seasonal strata.

Other specials include a daily soup, a seasonal lemonade or just something different in the cold case.

		DAN DELONG / P-I
	A delicious spread at Dish D'Lish: Pacific Rim salad, Kathy Casey's D'Lish favorite, plus a sandwich of roasted chicken breast covered with melted brie and apple chutney on pillowy focaccia, with a Northwest berry lemonade.

Casey's D'Lish favorite -- a sandwich of roasted chicken breast covered with melted brie and apple chutney on pillowy focaccia -- is a success. Another smooth combo is the Garlic Gulch grinder -- referring to the days when the Rainier Valley was called Garlic Gulch for its many Italian residents. The saltiness of Salumi salami picked up the turkey, and the other ingredients of provolone, roasted peppers and olive spread, all made nice together.

Some of the side dishes failed to launch, including a boring marinated mushroom salad ($8.99/pound), in which the mushrooms soaked up little of the marinade and were virtually raw. No one in my party enjoyed the tofu and wheatberry salad ($7.99/pound), in which the tofu had the consistency of leather, and the whole dish had a sharp note.

I was intrigued by the look and sound of the chocolate toffee s'more cookie ($1.99), but the first bite was like ossified caramel, and hard to chew. Once past that introduction, the rest of the cookie was tasty, with an almost cake-like texture.

There is garden seating on the back patio, and all around the cafe is plenty of merch for sale -- Casey's own dipping sauces, spreads and cocktail mixers, along with cheese, party favors, Marcona almonds and more.