Tucked away in an 800 square foot corner of Pioneer Square—shrouded by the comings and goings of a busy bus stop—is a little Caribbean hideaway. Opened at the end of 2013, La Bodega is a Dominican food shop/eatery run by Manu Alfau, former cook at Blind Pig Bistro. At La Bodega, Alfau brings traditional Dominican street food and childhood favorites to a Seattle food scene lacking in Latin American flavors. Continue reading
You don’t have to be from Kentucky to know that bourbon and barbecue go together like peanut butter and jelly. The processes for making each employ techniques such as charring, caramelization, and wood-flavoring, which makes the two a natural pairing.
Ever wish you could enjoy the flavors of both with only half the amount of mouth-opening? Pinky’s Kitchen, the BBQ food truck settled in a Shell parking lot in Wallingford, has solved that problem with their Maker’s Mark pulled pork sandwich. Continue reading
When one door closes, another one opens. In this case, it’s literally the same door but what’s inside is something entirely new. When the owner and head chef of Ballard’s O’Shan Sushi retired last summer, his family thought it the right time to go in a new direction. Thus was born Kimchi House. The Korean deli reflects the family’s heritage and also serves as the only Korean offering in Ballard. Continue reading
Many proclaim Hilltop Ale House’s Red Reuben to be the best Reuben sandwich in Seattle. While I tend to shy away from proclaiming anything “the best,” I had to at least see how good this thing was.
Situated on top of Queen Anne, Hilltop is one of a group of three Seattle Ale Houses dotted around the city. Each is focused on providing the communal, neighborhood atmosphere of an English-style pub with quality food and, of course, a solid selection of beers.
The Red Reuben gets its name from the red cabbage used to make the sandwich’s sauerkraut. The pickled cabbage has less tang than traditional sauerkraut, which fits Hilltop’s version of the sandwich. Continue reading
Fork and Map 