Just moved back to Seattle from the Southeast, and am looking for the quintessential fried calamari.
In my other hometown (Durham, NC), a Greek restaurant served calamari in an extremely light, non-greasy, subtle-but-slightly-nutty batter, and made very sure to serve it FAST to your table. The squid rings were fork-tender at first, only firming up to chewy halfway through the (enormous!) plate - if I was eating alone. Otherwise, they were gone well before any hint of chewy-ness set in. For a dip, I either got a tremendously delicious tzatziki, or smuggled in a harissa aoli from one of the restaurants down the block (shameless, I know, but worth the cloak-and-dagger).
This was by far the very best calamari I've ever had the pleasure of even hearing about, and now I'm ruined, dreaming about the glorious days of light, golden cephalopod rings.
So, chowhounds - can anything in Seattle compare?