Seattle Eats with Tan Vinh

Two big-name Washington breweries have expanded with new locations in Seattle, complete with food offerings from local chefs. Seattle Times food critic Tan Vinh explains how the news points to two trends shaping the city’s brewery scene. He's joined by Seattle Times editor Trevor Lenzmeier!  Plus, a listener tells us about his favorite family friendly (and dog friendly) spots to check out.  Tell us about your favorite neighborhood hang out! Email us at SeattleEats@kuow.org  Read Tan’s coverage of brewery expansions and follow the saga of Sushi by Scratch in The Seattle Times. Family-friendly beer tasting rooms with great food: Aslan Brewing with seafood by Ethan Stowell (Tangletown, not yet open) Ruben’s Brews with fish and chips (Downtown, not yet open) Project 9 Brewing with food from Mexican Seoul (Roosevelt) Figurehead Brewing with food from Midnite Ramen and Nanking Ramen (Fremont) Fair Isle Brewing with Tacos Extranjeros (Ballard) Holy Mountain Brewing with a pasta pop-up (Phinney Ridge) Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

Seattle’s restaurant scene is playing chess, not checkers. And the latest moves reveal what is actually thriving in this economy. Seattle Times food critic Tan Vinh and editor Trevor Lenzmeier break down the openings focused on sandwiches and fast-casual small plates, while large format restaurants and fine dining spots are closing or pivoting. Read more about openings, closures, and pivots in The Seattle Times:  https://www.seattletimes.com/life/food-drink/why-5-seattle-area-restaurants-are-pivoting-or-closing-in-2025/  https://www.seattletimes.com/life/food-drink/seabird-acclaimed-bainbridge-island-restaurant-will-close-next-month/  https://www.seattletimes.com/life/food-drink/mamnoon-to-close-after-13-years-as-capitol-hills-levantine-restaurant/  Recommendations in this episode: M Bar, South Lake Union Beast and Cleaver, Ballard area Communion, Central District Fortuna Bottega, Greenwood/Phinney Ridge Occhi Belli, Wallingford Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this kind of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

Stadium food can be a letdown. Many sports games and concerts are accompanied by soggy chicken fingers or cold burgers — at a premium price, of course. But the Seattle Seahawks and Lumen Field are making a big play for dining. They want 12s to see the stadium as a destination for dinner as well as a show.  Today, Tan and producer Brandi Fullwood sample new menu items on offer during the Hawks season and pick the three best items to eat at a game.  Read more of Tan’s takes about stadium food in The Seattle Times: https://www.seattletimes.com/life/food-drink/best-food-at-seahawks-games-new-dishes-land-at-lumen-field-in-2025/  Recommendations in this episode: King’s Hawaiian BBQ — Rib Sandwich platter (serves 2-4 people) $48.99  Sections 120, 131, 305, 335 Big Walt’s Kitchen — Flaming Hot Cheetos Chicken Tenders $17.49 Sections 126, 214, 230 ChungChun — Game Day Rice Hot Dog with Squid Ink and Spicy Half & Half Rice Hot Dog $12.99 - $13.99 Section 323 Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.  See omnystudio.com/listener for privacy information.

Portland based ice cream Salt & Straw is betting big on Seattle with four new locations, but expansion doesn’t mean playing it safe (or going vanilla). In this episode, Seattle Times food writer Tan Vinh tastes and guesses some seasonal and secret scoops with Salt & Straw’s head ice cream maker Tyler Malek. We find out why doubling down on unique flavors is good for business. Read more of The Seattle Times' reporting on Salt & Straw's expansion: https://www.seattletimes.com/life/food-drink/new-salt-straw-will-open-across-from-pike-place-market-after-all/  https://www.seattletimes.com/pacific-nw-magazine/the-scoop-on-how-to-make-salt-straws-twisted-ice-cream-sorbet-flavors/  Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

The classic mortadella sandwich is a simple affair: High quality focaccia, thinly sliced mortadella (a deli meat hailing from Bologna, Italy), and maybe one or two toppings. This formula is taking off in Seattle, leading Tan to dub mortadella “the sandwich of the summer.” He breaks down three standout sandwiches with mortadella enthusiast and food tour producer Adam Weintraub.  Read more about Seattle’s Hot Mortadella Summer: Mortadella is the sandwich of the summer in Seattle | The Seattle Times Recommendations in this episode: Nomadic Wine Dispensary, Capitol Hill – for a simple and excellent mortadella sandwich ($18) Wilmott’s Ghost, Denny Triangle – for a chefy take on the classic ($18) Tivoli, Fremont – for a unique, umami twist on the mortadella formula ($16) Tan wants to answer your questions about his life is a food critic. Wanna know how he eats three dinners in one day? How he picks spots to review? Send us your questions at SeattleEats@kuow.org.  Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

There’s something about eating a Seattle dog with a beer in August at the baseball game that just can’t be replicated in February. In this episode, Tan Vinh and Rachel Belle talk about the bites that hooked them this summer and which quintessential bites you should try ASAP. Read more of Tan’s reporting on what to try before summer ends: new Seattle restaurants to try before summer ends  And find everything Rachel Belle is cookin’ up and talking about here: https://www.hellorachelbelle.com/  Recommendations in this episode: Brimmer and Heeltap Pie School by Kate Lebo La Marea Radio Whiskey Carnal Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

Capitol Hill diners were surprised when Vietnamese restaurant Stateside and its sister bar, Foreign National, closed suddenly this month. Both businesses left a distinct mark on Seattle’s restaurant scene. But as per usual, August also brought its fair share of new restaurant openings, including a rare spot focused just on British food. Did someone say ‘sausage roll’?? Tan breaks down the ins and outs of August restaurant news with Seattle Eats producer Clare McGrane.  Do you have a question for Tan about his life as a food critic? Send it to the Seattle Eats team: seattleEats@kuow.org Read more about new restaurant openings in the Seattle Times: 28 new Seattle restaurants to try before summer ends | The Seattle Times Recommendations in this episode: Cornelly, Upper Queen Anne and Capitol Hill  Little Beast, Ballard Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

Summer fruit season is in full swing, but many Washington farmers are preparing fruit for weeks or months down the line. Farms in Lynden, Washington, produce 90% of the country’s frozen raspberries. The berries make their way into baked goods, jams and freezer aisles all over the country. And while frozen food gets a bad rap, farmers in Lynden say these finicky berries are just as good frozen as they are fresh.   Seattle Times journalist Jackie Varriano visited a farm in Lynden to see the process first-hand. She tells Tan all about it and taste tests some dishes made with frozen Washington raspberries.  Read about Washington’s frozen raspberry industry and see photos of the harvesting process in The Seattle Times: 90% of frozen raspberries grown in the U.S. come from this WA town | The Seattle Times Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

To many people, instant ramen is a simple (and cheap) snack. But to chef Josh Ratza, it’s an opportunity for delight. Josh is the owner and chef at Setsunai Noodle Bar on Lopez Island and the self-published author of Elevated Instant Ramen. The book is a guide to leveling-up any instant ramen, without breaking the bank.  In this episode, Tan and Josh shop for ramen at Uwajimaya in Seattle’s Chinatown International District. Josh points out his favorites and shows Tan how to ‘hack’ a ramen packet with simple ingredients.  Read Tan’s profile of Josh: This creative Lopez Island chef is a wizard with instant ramen | The Seattle Times Information on Josh’s book: Elevated Instant Ramen Chef Josh Ratza’s instant ramen hacks: Pick your ramen style: Brick ramen works best for adding ingredients, but one in a Styrofoam cup or bowl will work in a pinch.  Try whatever ramen flavors and brands catch your eye. Keep ingredients on hand to boost flavor (chili crisp, hot sauce, furikake). Add fat and protein for more nutrients (an egg, sliced avocado, tinned fish or meat). Use up whatever you have in your fridge! Paint outside the lines. Experiment with new ingredients and flavor combos. Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

While Seattle food lovers flock to Richmond, BC, Bellevue is steadily becoming home to some of the Pacific Northwest’s most diverse and authentic Chinese food. The dishes you’ll find there tell the story of a community cooking for itself, not just the tourists. From braised goose to smoked tea duck, Tan highlights the regional specialties worth crossing the 520 bridge for. Read more of Tan’s reporting on the Bellevue food scene here: How Bellevue became an international hub for Chinese food | The Seattle Times  And here: Bellevue’s best Chinese restaurants: 10 picks from our food team | The Seattle Times  Recommendations in this episode: Mr. Huang Claypot Braised Chicken Master Bing Nuodle Shaoshan Impression  Little Garden Restaurant  Dan Gui Sichuan Cuisine Looking for Chai See omnystudio.com/listener for privacy information.

Seattle spent a whopping $800 million dollars on the new waterfront to create a vibrant public space. But is it just a tourist trap with expensive food? Seattle Times writers chat about the history of the waterfront and the food spots worth braving the crowds to check out on Seattle's new "front porch." Read more of Tan's reporting on the Waterfront food scene here. Check out David’s essay on the Seattle’s “front porch” here. Recommendations in this episode: Mee Sum Pastry Lowell’s Jack’s Fish Spot  Mr. Fish Chips and Chowder Post Alley Pizza 84 Yesler Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

It’s restaurant season in Seattle! Dozens of new spots are opening in hopes of riding a summer wave of tourists and sunshine. In this episode, Tan highlights three restaurants the industry is watching and reviews the menus at each.  Read more of Tan’s reporting on new restaurants in The Seattle Times. Recommendations in this episode: The Wayland Mill, Wallingford  Mr. Fish, Downtown  La Loba, South Lake Union  Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

Seattle Times food critics Tan Vinh and Jackie Varriano eat hundreds of meals each month: At new restaurants, old-school dive bars, tiny pop-ups and national chains. In this episode, Tan and Jackie highlight five of the best dishes they’ve tasted recently, from high-concept Vietnamese fusion to an Italian cookie pop-up.  Read more about Tan and Jackie’s picks in The Seattle Times, linked below. Recommendations in this episode: Ramie, Capitol Hill – Hột Vịt Lộn (duck) custard Nue, Capitol Hill – Balut (steamed duck embryo) The Lonely Siren, Downtown – Batatas (potato) Bravas Pizzas Locas, Des Moines – Mexican corn pizza Good Lazy, Issaquah – Cereal Milk Donut Tremonte’s Italian American – pop-up and online Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

Who makes the best slice of pizza in Seattle? Last summer, the Seattle Times food team went in search of an answer to that question. They polled Seattle diners and narrowed 32 pizzerias down to 4 finalists and 1 winner. Today, we’re re-sharing our episode breaking down the results, so you can enjoy a pristine slice this holiday weekend.  Read more about the results of The Seattle Times Pizza Smackdown.  Recommendations in this episode: Bar del Corso, Beacon Hill Delancey, Ballard The Independent Pizzeria, Madison Park My Friend Derek’s, Fremont Post Alley Pizza, Downtown Stevie’s Famous, Burien / Beacon Hill Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

June brought a slate of closed restaurants in Seattle, from a half-century-old dive bar to some of the city’s most high-end dining. But it was also a good month for new spots, with two popular rooftop bars debuting in Central Seattle just as the weather heats up. Tan breaks down all the trends in openings and closings this month with Seattle Eats producer Clare McGrane.  Read more about The College Inn Pub’s closure, Sea Creatures Restaurants’ pivot and this summer’s new openings in The Seattle Times. Recommendations in this episode: Firn, Pioneer Square Cantina Del Sol, Capitol Hill Closed restaurants: Bateu and Boat Bar, Capitol Hill (temporary) General Porpoise donuts, Laurelhurst and Capitol Hill The College Inn Pub, University District Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

This week, 25 restaurants and chefs were crowned with James Beard Awards – the Oscars of the food world. And for the fifth year in a row, Washington state came away with zero wins.  Tan breaks down the three Seattle-area finalists with Seattle Times food writer Jackie Varriano, and asks: What are we doing wrong? Read more about this year’s local James Beard Award finalists, including seven-time finalist Jay Blackington, in The Seattle Times. Recommendations in this episode: Atoma, Wallingford – Best New Restaurant finalist Archipelago, Hillman City – Outstanding Hospitality finalist Houlme, Orcas Island – chef Jay Blackington, Best Chef: Northwest and Pacific finalist   Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

Dinner parties are a staple in many cultures, but in Georgia – in the Caucus mountains of Eastern Europe — dinner parties are another deal all together. Almost any occasion in Georgia calls for a Supra, a feasting tradition that goes far beyond the food on the table and the wine in the glasses. It’s about connecting with the other people around the table, sometimes getting extremely vulnerable.  The Supra Dinner Society wants to make this Georgian tradition a feature in Seattle. In this episode, Tan attends a Supra and explains how the tradition works.  Read more about the Supra Dinner Society in The Seattle Times.  The group hosts weekly public Supras in Seattle. Find more details on its website.  Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.  See omnystudio.com/listener for privacy information.

Ever stopped by a Seattle bar or casual food spot and noticed a pinball machine or two? The region is a center for pinball enthusiasts, in part thanks to its culture of barcades and general geekiness.  Today, we’re sharing a glimpse into Seattle’s pinball haunts from Meet Me Here, a new podcast from KUOW. Find more episodes of Meet Me Here in the KUOW app or your favorite podcast app.  Recommendations in this episode: 8-bit, Renton ADD-A-Ball, Fremont Ice Box, Ballard (all ages) Jupiter, Belltown Pinball Museum, Chinatown-International District Shorty’s, Belltown Time Warp, Capitol Hill Triple Knock, Tacoma Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

Memorial Day is behind us, meaning summer has officially started. The Seattle Eats team is taking a short summer break to cook up new shows. To get the vacation vibes going, we asked friends of the show to send us their favorite patio to enjoy the summer weather. Seattle Eats will be back with regular episodes June 12.  Patio recommendations:  Marination Ma Kai – West Seattle (Rachel Belle) Little Water Cantina – Eastlake (Trevor Lenzmeier)  Bar Harbor – South Lake Union (Bethany Jean Clement) Hook and Fork – Union, WA (Chris Cvetkovich) Brimmer & Heeltap –  Ballard (Jackie Varriano) Magnuson Brewery –  Sand Point (Jane Park) Ballard Brewery District - Ballard (Tan Vinh) Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.

The Pacific Northwest is a great place to hunt for clams of all types: Razor, manilla, butter, and even the elusive geoduck. But one bivalve flies under the radar: horse clams.  Horse clams are the little cousin of the geoduck and share many of the qualities that make geoduck a delicacy. But while geoduck costs upwards of $40 a pound, horse clams aren’t available in stores. The only way to eat them is to get a $15 license, find a beach at low tide and start digging. In this episode, Tan takes a horse clamming lesson with Chris Cvetkovich, owner of Nue on Capitol Hill. Chris digs up a bounty of horse clams and shares his recipe for preparing them in a Peruvian ceviche.  Read Tan’s story about horse clamming in The Seattle Times.  Chris’s ceviche recipe: Clean and thinly slice the neck of your horse clams. Place the sliced clams in a bowl and add fresh juice from 2-3 lemons or limes (or both!) Slice sweet onion into thin crescents. Chop up a ripe avocado, a handful of cilantro (with stems) and a pepper of your preferred spiciness.  Mix veggies and a healthy amount of salt into the clam and juice. Taste and add more citrus juice and salt if needed.  Let rest for 30 minutes to allow the flavors to meld (optional). Enjoy with tortilla chips or a crunchy topping for added texture.  Remember to get a shellfish license from the Washington Department of Fish and Wildlife before any clamming trip.  Clamming season varies by beach. Look up a beach on the WDFW website to see if it is open and safe for harvest. Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.