Eat & Drink
Five Things You Need to Eat in June
We're still springing into summer, but soft serve is officially in
By June, Seattle is relishing in a fat dose of vitamin D. The world feels alive and at the end of the month, there’s the PRIDE parade that winds through Capitol Hill. Each June, I try to resist the urge to buy every rainbow-themed cupcake or baked goods. I may fail, but luckily with our…
Decolonizing dining in Seattle
Hillel Echo-Hawk is at the forefront of Seattle’s Indigenous food movement
In 2022, an Indigenous-owned restaurant serving a precolonial menu — Owamni, in Minneapolis — earned a James Beard Award as the best restaurant in the country. Names like Sean Sherman and Crystal Wahpepah (respectively, a Beard award finalist for best emerging chef, and the first Native American chef to compete on the Food Network’s Chopped)…
Pastry: An Affair to Remember
Chef Ewald Notter of Dote Coffee Bar makes it easy to fall in love with pastry and chocolate
Most romances unfold in predictable ways. An invitation for lunch, where you share sandwiches in a loud café, silently wishing your bread was crisper, but never giving up on the idea that one day it might be. An awkward laugh as your fingers touch while you both reach across the table for sugar in that…
Fried Chicken Frenzy
Jollibee opens first Seattle location in Mount Baker
Jollibee, the largest Filipino fast-food chain, is opening at Rainier Valley Square in Mount Baker June 7. Known for its crispy Chickenjoy fried chicken, chicken sandwiches, and the iconic peach mango pie, Jollibee has amassed a cult following worldwide.
Diaspora Presents a More American Americano
Seattle boasts the first yaupon espresso roaster on the West Coast
Diaspora Cafe Yaupon Espresso roasts, serves, and sells yaupon, the only native North American caffeinated plant — and along with it, a message of celebrating Indigeneity. The dried green leaves, roasted, ground, and brewed like espresso, produce a drink somewhere between coffee and tea.
Renewal at the Farm Table
Enjoy spring's bounty at these Pacific Northwest farm-to-table restaurants
In the Pacific Northwest, spring brings the early beginnings of new life. It is a fleeting yet fruitful season as the long, damp winters of the Northwest slowly warm up and dry out, yet embody the misty, lush terrain characteristic of the region. Greens begin to grow, halibut and salmon return to the rivers, lamb graze on fresh grass, and flowers bloom in abundance. This also means innovation in kitchen.
Up-N-Down For In-N-Out?
Would you drive to Ridgefield for this exalted burger?
I was at my favorite burger spot last weekend (more on that later) when the subject of In-N-Out Burger inevitably came up. You’re a rock-residing recluse if you haven’t heard that the ridiculously popular burger joint is considering opening its first location in Washington state.
‘The Lunchbox’
Luke Kolpin brings a sense of experimentation and whimsy to his work at Cedar + Elm
Would you try salted caramel ice cream with hints of mushroom? How about pumpkin with a drizzle of seaweed oil? Chef Luke Kolpin, head chef at Cedar + Elm, located within The Lodge at St. Edward State Park in Kenmore, hopes you’ll give some unexpected flavor combos a try.
Photo courtesy of The Lodge at St. Edward Park
Seattle Restaurant Week Starts Sunday
Get some great deals while supporting favorite establishments
For two weeks, you can eat your heart out in Seattle and surrounding neighborhoods during Seattle Restaurant Week. From April 14-27, prepare for exclusive, budget-friendly menus at over 200 restaurants throughout the city.
The Region’s Best Mexican Food is in a Snohomish County Parking Lot
Hidden Gems Weekend Market is again open for business
Among the 20 aisles of some 300 vendors selling everything from Native American beadwork to the classic flea market assortments of knickknacks and hardware, sits the Northwest’s biggest and best assortment of regional Mexican cuisine, street foods, and snacks.
Kitchen Conversations With J. Kenji López-Alt
The Seattle chef discusses online feedback, appropriation, and his goals as a noted food writer
Currently, he’s juggling projects for his YouTube channel, working on a new cookbook aimed at everyday cooking, writing another children’s book, and launching a podcast with Deb Perlman of Smitten Kitchen.
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