Seattle Eats

KUOW News and Information and Seattle Times

The Seattle food scene and the best things to eat in it. New episodes every Thursday.

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86 episodes
Updated Thursday

Episodes86

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Jun 12, 2025 · 14 min
Crying and feasting at a Georgian Supra
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.
Jun 5, 2025 · 17 min
BONUS: Seattle’s pinball renaissance
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.
May 29, 2025 · 5 min
BONUS: Our favorite summer patios
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.
May 22, 2025 · 18 min
The Northwest delicacy you won’t find in stores
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.
May 15, 2025 · 14 min
Roy Choi's journey to healthier eating (hamburgers allowed)
Roy Choi is best known as the father of the Korean fusion taco. His food truck Kogi went viral in 2008, making him one of the first food influencers on social media. But in his new book The Choi of Cooking, Roy offers a look into a different part of his life: His journey to eat healthier while still having the comfort foods he loves. Tan interviewed Roy in front of a sold-out audience at Freemont Abbey in Seattle during his book tour. Special thanks to Book Larder for organizing the event. More information on The Choi of Cooking: https://booklarder.com/products/the-choi-of-cooking-flavor-packed-rule-breaking-recipes-for-a-delicious-life 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.
May 8, 2025 · 26 min
Mexico + Korea = Seattle’s hottest taco truck
Mexican Seoul is making waves among Seattle foodies. But instead of traditional carne asada or cheesy quesadillas, the food truck in Roosevelt is serving up a meld of Korean and Mexican flavors. Their menu features bulgogi-style pork cooked al pastor, kimchi pico de gallo and steak marinated in spices from Korean kalbi. Tan tastes two of Mexican Seoul’s most popular tacos with local Korean food aficionados Ellen Acuario and Jane Park, co-hosts of the podcast Reply Yeochin. Plus, the trio debates the best spot for Korean food in the area and proper etiquette when cooking Korean BBQ. Read Tan’s full review of Mexican Seoul in The Seattle Times. Recommendations in this episode: Mexican Seoul, Roosevelt So Moon Nan Jib, Federal Way Yummy Banchan, Federal Way Yi's Traditional Korean Beef Soup, Federal Way JangAn Sullungtang, Lynwood Woobling Korean BBQ, Bellevue Southgate Mart, Bellevue Paju, South Lake Union Made in House, Fremont 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.
May 1, 2025 · 21 min
Seattle’s Asian chefs are reinventing fine dining
Seattle has some truly stellar food that draws on cultures from around the world, but not all cuisines get equal time in the limelight. At a recent live event at Town Hall Seattle for the Splendid Table podcast, Tan and Seattle chef Melissa Miranda joined Splendid Table host Francis Lam to put a spotlight on fine dining in Vietnamese and Filipino cuisines. Recommendations in this episode: Musang, Beacon Hill (Filipino) Ramie, Capitol Hill Pho Hein Trang, Renton Café La Vie, Tacoma Ba Bar, various locations 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.
Apr 24, 2025 · 20 min
Seattle’s new third place: Breweries
Two big-name Washington breweries are expanding with new locations in Seattle, complete with food offerings from local chefs. Tan explains how the news points to two trends shaping the city’s brewery scene. Plus, Seattle Times editor Trevor Lenzmeier tells the story of an acclaimed sushi restaurant that shut down this month, and not for reasons you would expect. Tell us about your favorite neighborhood hang out spot! 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.
Apr 17, 2025 · 21 min
The makings of a perfect hot sandwich
There are plenty of good hot sandwiches in any town. But making a great hot sandwich is something of an art form. There are too many ways for things to go wrong: Sharp crusts that scratch the roof of the mouth; one-note fillings; sad lettuce; etc. Seattle Times journalist and restaurant critic Bethany Jean Clement joins Tan to discuss her criteria for a stellar hot sandwich, and they taste three from her top-10 list. Read Bethany’s list of the 10 best hot sandwiches in the city in The Seattle Times. Sandwiches we tasted in this episode: Croque monsieur — $15, Bar Bayonne, Central District Pho-rench dip panini — $19-200, Ba Bar, various locations Vegetarian Pabellón arepa — Arepa Venezuelan Kitchen, 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.
Apr 10, 2025 · 26 min
Is fancy craft chocolate worth the price tag?
Like many cities, Seattle has a long history of turning pre-made cacao into chocolate confections. But there’s a new kind of chocolate maker in town: Small, artisanal makers that are crafting “bean to bar” chocolates that retail for as much as $13 a bar. Seattle Times food writer Jackie Varriano dug into this shift, and the kind of chocolate these new operations are churning out. She joins Tan for a taste test of three Seattle-area brands and they ask the question: Is this fancy treat worth the high price tag? Read all of Jackie’s reporting on Seattle’s chocolate scene in The Seattle Times. Recommendations in this episode: Maeve Chocolate, Tukwila — Jcoco milk chocolate with toffee and Himalayan salt Cocoa Legato, Greenwood — Colombian dark chocolate Spinnaker Chocolate, Bryant/Wallingford — 70% Vanuatu dark chocolate, Haiti dark with oat milk and maple sugar 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.
Apr 3, 2025 · 23 min
‘I didn’t know tahini could taste like this’
Tahini is a simple ingredient — toasted sesame seeds, ground into an oily paste. It had a moment in the food fad cycle in 2016, but has since faded into the background. Local writer and cookbook author Rachel Belle thinks that is a mistake. In her new book Open Sesame!, she argues that tahini deserves a spot in the center of every kitchen. In this episode, Tan visits Rachel for a blind taste test of four tahinis, and learns the role the ingredient plays in Rachel’s homemade hummus recipe. Rachel’s book Open Sesame! is out now. She also hosts local food show The Nosh on Cascade PBS and the podcast Your Last Meal. Recommendations in this episode: Haddar by Baracke tahini 365 Whole Foods Market tahini Soom tahini Aviv Hummus Bar, Capitol Hill — try the classic hummus bowl and pita bread 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.
Mar 27, 2025 · 15 min
The biggest restaurant shake-ups in March
This month, Seattle lost three iconic restaurants, including one in the heart of Chinatown. At the same time, the two hottest new restaurants in the region are Chinese spots in cities outside Seattle. On this episode, Tan and dining partner and writer Chris Solomon share some of their favorite bites at these new restaurants and discuss what this shift says about the region. Read more about the hottest new restaurants in The Seattle Times. Recommendations in this episode: Jiang Nan, Downtown Bellevue — Soup dumplings and Peking duck Triumph Valley, Renton and Shoreline — Prawn roll and salted egg yolk mochi 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.
Mar 20, 2025 · 19 min
5 screaming meal deals
Eating out is getting pricier. But if you’re looking for a great deal at Seattle-area restaurants, all you have to do is adventure out on a quieter day. Many local eateries run deals during their slowest hours, like Monday evenings or mid-week lunch times. In this episode, Tan explains his list of the 5 best meal deals in the region. Read more about Tan’s meal deal picks in The Seattle Times. Recommendations in this episode: Itadaki Yakiniku, Bellevue — $9.99 Wagyu cheeseburger (lunch only, M-F) STK Steakhouse, Bellevue — $9.99 Wagyu cheeseburger (lunch only, M-F Rupee Bar, Ballard — $20 dinner deal (Tuesday, Wednesday and Thursday) Cafe Lago, Montlake — $15 pizza (Mondays) Jack’s BBQ, various locations — $29 steak and sides (until the end of March) 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.
Mar 13, 2025 · 14 min
Seattle’s latest trend: Fusion pizza
There is a new trend popping up all over the Seattle Pizza Scene: Fusion pizzas. And we’re not talking about controversial toppings like pineapple or olives. Instead, think pizza topped with ingredients for a Seattle Dog, or a crust slathered in mac and cheese. Tan is joined by Seattle Times Food Editor Trevor Lenzmeier for a breakdown of the best and wildest fusion pies in the city. Read Tan’s reporting on fusion pizzas in The Seattle Times. Recommendations in this episode: Bar Flohr & Pizza Pies, Fremont — Mac and Cheese pizza Capitale Pizzeria, Capitol Hill — The Madrid, a tortilla española pie Dude’z, Portage Bay – The Seattle Dog KODE Pizza, Bellevue – Bulgogi kimchi pizza MOTO, various locations – Mr. Pig Pizza Rasoi, various pop-up locations — The Achari Chicken Pizza Pizza by Ruffin, South Lake Union – A Fun Guy, mushroom and Jamaican curry Serious Pie, various locations – Spaghetti and Meatballs pizza (available on Sundays) Smoking Monkey Pizza, Magnolia – The Buffalo Soldier 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.
Mar 6, 2025 · 20 min
Restaurants get pricey (and creative) as costs rise
You’re not imagining it: Restaurant prices are soaring, particularly in Seattle. A combination of food inflation, bird flu and the city’s recent minimum wage hike mean many restaurant owners are raising prices and getting creative to stay in business. Tan explains how things might be changing at your favorite spot, and what budget-friendly dishes to look for if your wallet is feeling the sting. Read Tan’s reporting on the effects of the minimum wage increase in The Seattle Times. Restaurants we discuss in this episode: Geraldine’s Counter, Columbia City Merchant’s Cafe and Saloon, Pioneer Square Jack’s BBQ, SoDo and South Lake Union Anchovies and Salt, Renton Off Alley, Columbia City 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.
Feb 27, 2025 · 19 min
Your guide to Seattle's udon scene
Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen. So, why not udon? On today’s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places. Read more about Tan’s udon picks. Seattle Eats is a production of The Seattle Times and KUOW. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible: Become a member today at kuow.org/donate/seattleeatsnotes Subscribe today at seattletimes.com Recommendations in this episode: Azuki, Madison Valley Marugame Udon, Tukwila U:Don, University District and Capitol Hill Onibaba, Chinatown International District See omnystudio.com/listener for privacy information.
Feb 20, 2025 · 14 min
The Detroit-style pizza everyone’s talking about
There are 15 new bars and restaurants that Tan check-marked as must visit this year. But there’s one opening that just might be the most anticipated. It’s called My Friend Derek’s. A hotspot for Detroit-style pizza, run by self-taught baker Derek Reiff. It’s in the Tangletown neighborhood, just south of Green Lake. On today’s episode, Tan visits Derek at his restaurant the day before it opens to talk about what Detroit-style pizza is and what it’s like to go from a pop-up sensation to a sit-down restaurant. Even though Derek's new at this game, he’s a bit of a perfectionist who considers a four star yelp review a failure. Read more about My Friend Derek’s. Seattle Eats is a production of The Seattle Times and KUOW. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible: Become a member today at kuow.org/donate/seattleeatsnotes Subscribe today at seattletimes.com Recommendations in this episode: My Friend Derek’s, Tangletown See omnystudio.com/listener for privacy information.
Feb 13, 2025 · 24 min
The tastiest dishes we ate this past year
There are thousands of restaurants all over Puget Sound, and each of these restaurants serve different dishes. So how do you know which ones to pick? Well, The Seattle Times food team tried over 1500 dishes in the past year, so you don’t have to. In this episode, Tan talks with Times food writers Jackie Varriano and Bethany Jean Clement about the best dishes they ate last year. Read more about their favorite dishes here. Seattle Eats is a production of The Seattle Times and KUOW. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible: Become a member today at kuow.org/donate/seattleeatsnotes Subscribe today at seattletimes.com Recommendations in this episode: Gold Coast Ghal Kitchen, First Hill Tivoli, Fremont Tacos Extranjeros, Ballard Birrieria Grumpy’s, Tukwila Paju, South Lake Union Jeff’s Texas Style BBQ, Marysville See omnystudio.com/listener for privacy information.
Dec 12, 2024 · 28 min
The best wine at Costco for under 20 bucks
Costco is a great place to stock up on holiday staples, and nowhere is that more true than its wine selection. Tan and sommelier Owen Bargreen break down their picks for this year’s best wine offerings, and share tips on how to find them. Plus, a loophole at restaurants that lets you save money by bringing your own bottle of wine to dinner. Recommendations in this episode: Sparkling wine: Kirkland brand champagne, $19.99 Red wine: 2022 Kirkland Signature Malbec, $6.99 White wine: 2022 Kirkland Signature Premier Cru Chablis, $18.99 Corkage deals: Canlis, Queen Anne Mainstay Provisions, Ballard and Denny Triangle 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.
Nov 28, 2024 · 24 min
BONUS: Why are restaurants so expensive?
$20 burgers. $50 pizzas. Eating out in Seattle has never been so expensive – and there’s lots of reasons why. In this bonus episode of Seattle Eats, we share a conversation about the economics of restaurant prices with four local chefs and restaurateurs. Panel: Kristi Brown (Communion) Victor Steinbrueck (Local Tide) Ethan Stowell (Ethan Stowell Restaurants) Rachel Yang (Revel, Joule) Moderated by Jackie Varriano, Seattle Times food writer See omnystudio.com/listener for privacy information.