Glam Foodies Favorite Cafe’s


Back in the 1980s and ’90s, Seattle was the birthplace of the American espresso craze. More recently, other cities have taken their turns in the spotlight, and some critics have declared the Seattle coffee scene stale. But a tour of these 20 coffee shops—many of them newcomers to the city—proves that Seattle’s coffee community is alive and well, and as passionate as ever.


Arabica Lounge

This stunning Capitol Hill space has something for everybody: Chemex-brewed Stumptown coffee, an inventive brunch menu, a great selection of beer and wine, and a steady lineup of art and music events.

1550 E. Olive Way, 206-347-6093,

Aster Coffee Lounge
Head to this Ballard shop for Stumptown offerings brewed on a Seattle-made Clover machine, Synesso-pulled shots from the venerable Olympia Coffee Roasting Co., well-curated wine and beer lists, and a variety of tastings and events.

5615 24th Ave. N.W., 206-784-0615,

Caffé Vita Coffee Roasting Co.
From its beginnings as a Queen Anne coffeehouse in 1995, Vita has remained adamant about quality. Visit any of its six Seattle cafés for first-rate, farm-direct coffee and espresso.

Six locations,

Dubsea Coffee
Get your hands on Stumptown Coffee, Rishi Tea, and pastries from Macrina and Le Fournil in the formerly underserved White Center neighborhood.

9910 Eighth Ave. S.W., 206-708-6806,

Empire Espresso Bar
Visit this Columbia City café for fresh brews from Kuma Coffee, and don’t skip the house waffles and crêpes.

3829 S. Edmunds St., 206-659-0588,

Espresso Vivace
Operating on Capitol Hill since 1988, Vivace was a pioneer in the local and national espresso craze, and it’s the home of the now-classic rosetta latte-art design. All three locations are worth checking out, but definitely visit the Sidewalk Bar on Broadway, which has been a fixture on the storied street for more than two decades.
Three locations,

Equal Exchange Espresso Bar
An outpost of the national Equal Exchange co-op, this espresso bar inside the Ballard Market offers socially conscious espresso brewed on a Seattle-made Slayer machine, complete with organic milk.

1400 N.W. 56th St., 206-783-4955,

This little PhinneyWood roastery is serious about good coffee. Visit either of Herkimer’s beloved neighborhood coffee bars to taste roaster Scott Richardson’s handiwork.

7320 Greenwood Ave. N., 206-784-0202; 5611 University Way N.E., 206-525-5070;

Kuma Coffee
Visit this microroaster’s self-styled Wallingford retail location to taste the latest direct-trade coffees from hard-working roaster Mark Barany.

4110 Stone Way Ave. N., 206-633-5862,

Lighthouse Roasters
This tiny café/roastery has been churning out top-notch coffee since 1994. Get a French press of fresh-roasted coffee, and hang out in the cozy, no-frills environs.

400 North 43rd St., 206-633-4444,

Makeda Coffee
This eclectic Greenwood coffeehouse features a range of single-origin coffees and blends from Ballard microroaster Seven to a steady stream of neighborhood locals.
153 N. 78th St., 206-782-1489,

Milstead & Co.
This new arrival from celebrated local barista Andrew Milstead is caffeinating Fremont with a range of coffees from Stumptown, Coava and Chicago-based Intelligentsia.

770 N. 34th St., 206-979-0010,

Neptune Coffee
Greenwood’s other resident roastery has won local cult status with its solid single-origin espresso and coffees, and its visible owner Dan Baumfield, who’s prone to hosting popular events like Arrested Development Trivia Night.

8415 Greenwood Ave. N.,

Porchlight Coffee and Records
Local Herkimer coffee, Macrina pastries and Zatz bagels, plus a carefully curated selection of new and used vinyl, have made this two-year-old Capitol Hill shop a neighborhood favorite.

1515 14th Ave., 206-329-5461,

Seattle Coffee Works
Just up the street from Pike Place Market, this coffee bar, tasting room and roastery offers a range of single-origin coffees—some brewed on a Seattle-made Trifecta machine. Check out the “slow bar” cupping lab, where they encourage customers to play with their coffee.

107 Pike St., 206-340-8867,

Stumptown Coffee
The Portland, Oregon-based biggest little coffee roaster in the country burst onto the Seattle scene in 2007 with these two stylish Capitol Hill cafés, recharging the local coffee scene with its own brand of relationship-coffee cool.

1115 12th Ave., 206-323-1544; 616 E. Pine St., 206-329-0115;

Tougo Coffee Co.
This family-friendly coffeehouse in the Central District brews coffees from Stumptown, Intelligentsia, local roaster Velton’s and San Francisco’s Ritual Coffee.
1410 18th Ave., 206-860-3518,

Trabant Coffee and Chai
Blame the Vancouver, B.C.-roasted 49th Parallel coffee, the Clover and La Marzocco machines, or the housemade pastries—in seven years Trabant has made itself an institution.

1309 N.E. 45th St., 206-675-0668; 602 Second Ave.;

Victrola Coffee Roasters
A Capitol Hill institution for 11 years, Victrola recently expanded to a second Capitol Hill location—the lovely, airy Victrola Roastery and Café, where it hosts free public cuppings every week.

Three locations,

Zoka Coffee Roaster & Tea Co.
After it opened in 1996, and before the recent wave of new-school coffee bars, this roaster was a major player in the local coffee scene. Zoka broke its own laidback, comfy coffeehouse mold with its recent Kirkland Zoka, a cutting-edge contender complete with a single-origin espresso bar featuring a Slayer espresso machine.

Four locations,



Cinco De Mayo is SUNDAY! How to Crush Cinco De Mayo in Seattle! Everywhere in Seatown to Celebrate not-Mexican Independence

How to Crush Cinco De Mayo in Seattle Everywhere in Seatown to celebrate not-Mexican independence

  • Where to Cinco in Seattle-How to Crush Cinco De Mayo in Seattle

Even if you think “South of the border” just means, ugh, Oregon, you probably still want to know the places you can party this Sunday that have the best guac and margaritas, and the hottest hot sauces and waitresses. So we went ahead and found them for you:

Best Margaritas
El Camino
607 N 35th Street; Fremont; 206.632.7303
The food at this wildly colorful Mex-taurant is equally vibrant, fancying up traditional eats from the South of Mexico with the occasional Northwest touch. The drinks can get fancy, too, but you should kick it like the car it’s named after — old-school — and swill a classic Bartender’s Margarita.
Get more info on this Mex-eattle eatery, right here

Craziest Taco Filling
Agua Verde Cafe
1303 NE Boat Street; University District; 206.545.8570
After working up an appetite paddling around Portage Bay in one of the kayaks they’ve got for rent, post up on the deck of this charmingly ramshackle cafe and take down a fried-oyster taco dressed in avocado sauce.
Kayak on over for more deets… or just click here

Hottest Hot Sauce
Tacos De La Noche
90 Blanchard Street; Belltown; 206.486.5663
At least this Belltown Billiards-adjacent walk-up window makes it hard for you to abuse your gullet with their vivid-red ghost pepper hot sauce — they’re only open from 11p-3a, three days a week.
Click here for more info on the late-night taco slinger

Best Guacamole
1000 E Pike St; Capitol Hill; 206.453.4216
If you’re not distracted by the massive fire-place’d patio or the lavish decor (14,000 Talavera tiles from Puebla, giant metal light fixtures, and mirrors from Mexico City), you might notice the open kitchen’s got guacamole stations where they make it fresh to order.
Get all the deets on this vibrant Cap Hill spot

Best Outdoor Space
Little Water Cantina
2865 Eastlake Ave E; Eastlake; 206.397.4940
As if badass cocktails made with house infusions, tinctures, syrups, liqueurs, etc., a menu laced with locally sourced ingredients, and being the most energy-efficient restaurant in the Northwest wasn’t enough, LWC’s got a sprawling patio with commanding views of Lake Union.
Click here for more on the view and the food

Best Nachos
The Matador
2219 NW Market St; Ballard; 206.297.2673
They start with cheddar and Jack cheese, black beans, pico de gallo, sour cream, and guacamole… then they add more cheddar and Jack cheese, black beans, pico de gallo, sour cream, and guacamole… next, they add even more cheddar and Jack chee… you get the totally delicious point.
If you like over-the-top Mexi-grub, you’re gonna want to click here

Hottest Waitresses
Peso’s Kitchen
605 Queen Anne Ave N; Lower Queen Anne; 206.283.9353
Not only does Peso’s serve breakfast ’til 3p and more alcohol than any other bar in Seattle (seriously); the ladies that do it are so friendly on the eyes that you may not even notice all the other women there hoping to make new… um, more-than-friends.
Check out all the deets right here

Best Tequila Selection
Milagro Cantina
148 Lake Street S; Kirkland; 425.952.6270
Everything about this Kirkland comida-ry is massive: the menu, the sprawling covered patio, the multiple dining rooms, and the lounge that they’ve tricked out with a 24′ x 7′ forged steel “tequila tree”, which displays a fraction of their 100+ premium and boutique tequilas.
Click here for more on the tree-mendous tequileria




Special Thanks to Thrillist

Seattle: An Editor’s Guide to Eating Around Town

  • Editor Bradley Foster chows down on a huge sandwich-The Best Restaurants in Seattle

If you’re always like, “I can’t figure out where to eat, and I don’t even know of any sandwiches named after Shawn Kemp”, rest easy, because Seattle editor Bradley Foster is about to drop recommendations for his favorite restaurants/dishes around town faster than Shawn Kemp can say, “Please stop suing me for back child support payments and give me some of that sandwich I’ve been hearing so much about.”

Favorite Restaurant: Hidden behind another pretty sweet restaurant in a still-sort-of-industrial section of Ballard, the Walrus and the Carpenter is a laid-back oyster bar that’s rocketed to the top of everyone’s “Best Of” lists for their approachable take on the world’s best bi-valves.

Best Late-Night Eats: The proliferation of sweet pizza joints makes this category almost impossible, but you can’t go wrong at Big Mario’s, a dive-y pie slinger in the heart of Pike/Pine, coincidentally the City’s go-to nightlife corridor.

Best Cheap Eats: Anyone who doesn’t tell you to hit iconic drive-in and Sir Mix-a-Lot favorite Dick’s probably is one and wants to keep all the deliciously greasy $1.50 cheeseburgers to themselves.

Best Sandwich: Yes, it’s also a laid-back bar, an experimental kitchen, and a wine shop, but, at it’s heart, Delicatus is an unparalleled sandwich slinger specializing in oven-roasted behemoths like the roast beef/horseradish aioli Reign Man.

Best Dish: In a city of constantly rotating seasonal menus, super-chef Tom Douglas is nice enough to keep his Plin, a Piedmontese-style ravioli filled w/ roast pork in a sage butter sauce, on the Palace Kitchen menu year-round.

Best Seafood: Posted up in a Magnolia alleyway, the 35-seat Tanglewood Supreme sets itself apart from the rest of Seattle’s excellent seafood spots by sourcing only the most premium ingredients from a handful of individual fisherman.

Best Italian: Maybe it’s the surprisingly quiet residential location, maybe it’s the evocative flavors of the seasonal Northern Italian menu, or maybe it’s just the restaurant’s sepia-toned lighting, but dinner at Cantinetta has an almost unreal quality. Don’t miss it.

Best Chinese: Arranged in seven old-fashioned train cars, Orient Express would be awesome even if it weren’t slinging legitimately tasty pan-Asian eats.

Best Food Truck: There’re too many food trucks serving too much delicious food (po’ boys, Native American frybreads, BBQ, grilled cheeses…) to pick just one, but a tour of our mobile eateries should probably start with a stuffed waffle on a stick from My Sweet Lil’ Cakes.

Best Mexican: Possessed of one of the city’s sweetest patios, as well as one of The Town’s better bartender margarita’s, cozy, brightly colored El Camino specializes in handmade South-of-the-Border classics with occasional nods to the Northwest via ingredients like wild king salmon.

Best Burger: Places like Lil Woody’s, Marjorie, and Uneeda Burger all do a great job, but Seattle’s best burger might just be found at Bellevue’s John Howie Steak, where a 60/40 prime chuck & Kurobuta bacon Juicy Lucy is stuffed w/ cheddar & jack, then topped w/ sweet onion jam mayo & crispy fried onions.

Most Gut-Busting Dish: On the principle that the only thing better than meat is fried meat, Katsu Burger‘s assembled a sandwich of deep-fried beef, chicken, and pork patties, plus three types of cheese & bacon, called the Mt. Fuji, probably because it works so well on film.

Best Fine Dining: The finest of Seattle’s relatively few fine dining destinations, Canlis is worth it for its unusual views alone, but it also brings it with an unbeatable version of Seattle’s signature Dungeness crab cakes, and possibly the city’s best steak.

Most Romantic: Once you enter from an alley through an unmarked door, would you rather duck into a subterranean dining room where burlesque dancers swing above your head, or rise to a roof-top deck overlooking Pike Place Market and Elliot Bay? That choice is the first that will confront you at The Pink Door.

Best Lunch: Lunchtime is your only chance to score some of the sweet handmade pastas at Pioneer Square’s Il Corvo, where the menu changes daily, but you can expect stuff along the lines of tagliatelle with wild boar ragu.

Best for Partying: It might seem like just a boisterous after-work spot in burgeoning South Lake Union, but the spacious, brick-walled Re:public is also one of the city’s sweetest restaurants, with a small line-up of can’t-miss gastropub-style eats.

Best for Work: Impress your boss/co-workers by picking a bottle of something red from RN74‘s giant mechanical menu board, then tuck into some Hudson Valley foie gras sliders and duck-fat-poached filets on the expense account.

Best Brunch: A ton of places do a great weekend brunch (heck, Ba Bar has a sweet one everyday), but La Bete gets top billing because of it’s French toast, and because it hosts a pop-up called JuiceBox that’ll either help cleanse the previous night away with its delicious fruit and vegetable concoctions, or serve you some market-fresh hair of the dog.

Weirdest Food: Sure, Maneki serves some of the best sushi around, but it’s also the place to go for Asian oddities like octopus-stuffed donut holes.

Best Wings: Well-worn sports hang The Attic is famous for being just steps away from the beach at Madison Park, and for its deep-fried wings w/ buffalo sauce topped with a smattering of sesame seeds/chives, and served with the classic — blue cheese & celery sticks.

Most Local Food: You should actually be concerned if the restaurant you’re in doesn’t brag about its local ingredients, but there are some places that go further than others. Local 360 sources most things from within 360mi of the city, and Matt’s in the Market gets almost everything from the stalls in Pike Place Market downstairs.

Best Donuts: Local institution Daily Dozen Doughnuts may only make four varieties of its bite-size treats (plain cake, powdered sugar, cinnamon sugar, and chocolate frosting w/ sprinkles), but the super-thin crust formed by their extremely hot oil and the fact that they’re always super-fresh more than makes up for it.



Special Thanks to Thrillist

Seattle Needs This Concept with Pike Place Market

Clockwise, from top left: Narragansett Creamery feta; Orwasher’s Ultimate Whole Wheat; French breakfast radishes; Yolo Red walnuts; Award-winning local milk; Berkshire-pork chops from Pine Plains, New York; California kumquats.

Clockwise, from top left: Narragansett Creamery feta; Orwasher’s Ultimate Whole Wheat; French breakfast radishes; Yolo Red walnuts; Award-winning local milk; Berkshire-pork chops from Pine Plains, New York; California kumquats.Photo: Victor Prado/New York Magazine. Illustration by Dan Woodger.

As New Yorkers grow ever more interested in where their food comes from, a new wave of distribution models has emerged to take on FreshDirect, community-supported agriculture, and the farmers’ market by combining elements of all of them. These alternatives use modern technology to connect consumer to producer, utilizing social media and appetizing web design to emphasize a food item’s backstory as much as its flavor. In a massive agricultural system like ours, says Vermont farmer Erik Andrus, “to be invisible is to be dead.” Here, an introduction to three fledgling start-ups aiming to liberate you from the supermarket aisle.

1. Quinciple (
Founders: Erstwhile architect Markus Jacobi and former Spotted Pig forager Kate Galassi.
Motto: “We bring the farmers’ market to you.”
How it works: In an effort to combine convenience and quality, this subscription service curates and packs orders in its South Williamsburg warehouse, then delivers them by cargo tricycle to Manhattan homes for $49.90 a week. (In Brooklyn, smaller pickup boxes are $37.90.) Each contains about fifteen items meant to provide two dinners for two people, plus recipe cards. Quinciple casts a wider sourcing net than the competition, with like-minded farms ranging from Greenmarket stalwarts to California citrus groves.
Shopping list: This month’s menu includes, among other items, New York-raised pork, Rhode Island feta, local rutabaga and sage, and cookies from Bklyn Larder.

Clockwise, from top left: Pie Corps apple cobbler; Free Bread gluten-free rolls; Fishkill Farms apples; Consider Bardwell Farm cheese (to melt on Farmers Market Fix veggie burgers); Farm to Baby NYC puréed carrots and chicken, kale, and cauliflower.

2. Good Eggs (
Founders: San Francisco tech-world veterans Rob Spiro and Alon Salant, who’ve enlisted Hudson Valley farmer (and public-service scion) Josh Morgenthau to head up the nascent Brooklyn chapter.
Mission statement: “To grow and sustain local food systems worldwide.”
How it works: Purchase “farm-to-fridge groceries” from the Good Eggs-designed “webstands,” or virtual farm stands, of participating producers, who are currently responsible for their own order fulfillment, be it pickup or delivery. Centralized distribution should launch by summer.
Shopping list: Current options include the Splendid Spoon, a vegetable-soup delivery system (plans range from $55 to $218); Farm to Baby NYC’s seasonal baby food (delivery “bundles” from $35 to $80 per week); and produce from Morgenthau’s own Fishkill Farms (apples, $10 a half-peck). Items must be grown or made in the local foodshed by producers and farmers who “do the right thing,” environmentally and ethically, according to Morgenthau.

Clockwise, from left: Champlain Orchards cider syrup, apple butter, and dried apples; Jacob’s Cattle beans; Pickled carrots; Boundbrook Farm rice.

3. The Vermont Sail Freight Project (
Founder: Erik Andrus, a Vermont rice and grass-fed-beef farmer intent on reviving sail freight as an energy-efficient alternative. “A river will never get a pothole,” he says.
Motto: “Connecting the farms and forests of Lake Champlain with the lower Hudson Valley” (or, as Andrus puts it, “Nonperishables Direct”).
How it works: Aided by a volunteer crew and partly funded by Kickstarter, Andrus is building a sail-powered barge that holds twelve tons of shelf-stable cargo. The goal is for the Ceres to make its ten-day carbon-neutral maiden voyage this summer from Lake Champlain to Manhattan, dropping off preordered goods along the way.
Shopping list: Short-grain rice, Macintosh apples, cider syrup, dried beans, pickled beets and carrots, jams, apple butter, dulse (a seaweed), and dried herbs sourced from ten New York and Vermont farms.

Thanks to Grub Street

Chartreuse: Taste the Shades of Green. Where to Drink Chartreuse in Seattle

Chefs and bartenders love this herbal liqueur. And now, so do I.

Canon’s Chartreuse tap.

You don’t sit down at a bar and order a shot of Chartreuse, like you would Fireball. You don’t pound it or shoot it (though I’m sure some do), you savor it, you analyze it, swish it around in your mouth to decipher the mysterious herbal components that emerge as it warms or chills. Not unlike wine, there are connoisseurs of Chartreuse—almost fanatics of the green drink.

Seattle’s best-known association with the liqueur might be Murray Stenson. His addition of the Last Word–a Prohibition-era Chartreuse concoction with gin, lime, and maraschino–to the cocktail list at Zig Zag Cafe caused a resurgence that swept the country. But it all started with an age-old manuscript and an order of monks in France.

The recipe, introduced to the monks in 1605, is guarded. Only two monks of the Carthusian order know the combination of the 130 bits of greenery it takes to make this liqueur. Originally called “The Elixir of Long Life” at 138 proof, it was thought to have medicinal properties. The long, colorful history of the liqueur is ripe for a medieval-fantasy novel rendition.

Bar manager Jamie Boudreau of Canon, got as close as one can get without taking a vow of silence during his visit to the distillery in Voiron, France. This may sound like a tall tale, but Boudreau’s got some guts, so I wouldn’t put it past him: On his tour he apparently took a wrong turn and happened upon an open door. He peeked in and saw piles of bags; a strong aroma drifted his way. Boudreau was soon shooed along with a warning that the herb room was strictly off limits. He still wishes he’d had just a little more time to investigate, just a few seconds more and the mystery may have unraveled right in front of him.

Suffice to say, Boudreau is a huge fan: “I don’t like finishing a meal without having Chartreuse. That’s my dessert,” he says, “try it with a little bite of chocolate, it’s heaven.” So what is it about this liqueur that creates this obsessive love affair? Since when do we here in the Northwest indulge in something with vague ingredients like “plants”? Knowing the varietals, origins, and the exact region/farm/acre where our greens were picked is practically a local sport. For this drink, we make an exception; the mystery is all a big part of the adoration. And like so many spirited developments, it seems the popularity of this quaff comes back to the bartenders and chefs who make it available to us civilians. 

Chartreuse’s specific fan base isn’t easy to pinpoint, but the super hardcore have tattoos of the label. They drink it with their eyes closed to really taste it. Not to steal absinthe’s lexicon, but Chartreuse lovers’ devotion verges on green mania.

And I have to admit, I can’t stop thinking about it since I first tried it with Boudreau. He gave me three tastes: traditional green at 110 proof, from the tap at 90 proof (Boudreau adds a little extra water to the tap variety to let the herbal flavors really shine) and a genepi liqueur (an herb from the Alps in the same family as wormwood). As you sip you start to wonder: What’s that herb? Oh, it’s spicy, now sweet. Is that tarragon, no, anise! Must taste it again. I need to know where these flavors are coming from. Sage? It’s different every time. These monks are brilliant. Someone please get me that recipe. Or just another shot of Chartreuse—that’ll do.

 Some might find Chartreuse “challenging,” as Anthony Bourdain did on The Layover in Seattle. Whereas on the next bar stool over, Matt Dillon called it the “greatest stuff on earth.” Maybe partly for that euphoric buzz that comes along with it. I did notice a warm, everything-is-going-to-be-fine feeling come over me. Boudreau did seem exceptionally happy after our session and advises a shot before bed for vivid dreams. I’m a convert. I think I may have to drink it everyday. 

Find the shades of green at some of these Chartreuse-loving establishments:

Along with Chartreuse on tap, find ten different expressions of the liqueur on the captain’s list, many  Boudreau brought back with him from his trip to France. Taste the mellowness of the yellow or the VEP versions aged in oak, which allows the sugars to crystallize causing a dryer mouth feel. 

Le Pichet
Head chef and “booze purist” Jack Spiess prefers a Chartreuse VEP neat on the side of chocolat chaud. Find the three most popular kinds here: green, yellow, and VEP. Spiess says most of the clientele at the French bistro prefer the liqueur as a digestif; when in France, right? But expect to see a new Chartreuse cocktail on the list this summer. 

Zig Zag Cafe
The locale of the comeback of “The Last Word.” Stenson is no longer here to mix it up for you, but I’m sure Erik, Ben, and the crew can do it justice.   

Rob Roy
Where Bourdain, Dillon, and Hines had a post-Canlis drink on The Layover. Bourdain was a little bit of a big baby about the bitterness, while Dillon drank it down with a serene smile.



Special Thanks to Seattle Met Magazine

It’s Friday!! This Week in Happy Hour: Wings Edition

Where to go for a fix that’s sweet and salty or atomically red-hot.

Full-size wings at the Palace Kitchen.

 Chicken wings come in many forms, shapes, and sauces. Some people prefer them fried, others prefer baked. Some like ’em hot or more on the sweet side. Wings pair perfectly with a pitcher of beer or, in my case, with a glass of house cabernet, Because, why not? I’m a traditionalist; I like my wings extra crispy, extra spicy with blue cheese and celery. And a pile of extra napkins. However you like them, one of these happy hours should fit the bill.

Brother and sister chef team Sophie and Eric Banh premiered a new happy hour menu last week. It’s available every day from 3 to 5 and 9 to close. For $7 get salt-and-pepper chicken wings with lime, plus several other $7 options. Five-dollar food offers include fresh prawn rolls with avocado, grilled lemongrass chicken skewers, and kabocha dumplings with caramelized shallots. Beer for $4, wine for $5, and an old fashioned or French pearl for $6. Also, HH is a good excuse to try the new bottled cocktails.

Palace Kitchen
Grab a seat at the horseshoe-shaped bar Monday through Friday from 4:30 to 6 or for a late-night snack from 11 to 1am Sunday through Thursday. These aren’t your normal drumsticks. These wings are honkin’ huge, wood grilled, and served over a coriander cream for $4 at happy hour. Other menu items like roasted Brussels sprouts, blue cheese fries, and crispy pig ears come in at 4 bucks too. Drink prices range from $2-$5, and include Tecate in the can and a housemade sangria with cardamom and orange.

Try Chan’s Korean-style fried chicken wings with a chili caramel glaze, peanuts, and scallions for $5 Tuesday though Saturday from 5 to 6:30 and 9 to 10. There’s also a kimchi sampler or fried rice cake for $3 and two sliders options, spicy pork or bulgogi (bbq beef) for $6. Mellow the heat with a smooth Korean lager for $4 or a shochu flight for $6.

Ancho-chili Tex-Mex style wings are just $5 at Matador’s four Seattle-area locations seven days a week from 4 to 6 or 10 to 1pm. Actually, all happy hour food items are $5, and that means Texas-size nachos, spicy fried calamari, and your choice of meat tacos or quesadillas. No drink specials per se, but there’s no shortage of tequila. Order a round of anejo shots or class it up with a bartender’s maragarita. 

The Rabbit Hole
Hit this Second Avenue bar from 4 to 7 daily for $2 off all food options. That puts wings at just under $5 with a choice of Tabasco creme fraiche or chipotle barbecue for dipping, and a side of slaw. The menu hews mostly southern, like the hush puppies with a lavender honey drizzle or bacon-wrapped jalapenos with cream cheese. Plenty of good drink specials with draft beers for under $4, house wine and cocktails for $5. Or perhaps a shot of Jager or Fireball for $3.75—now we’re in Belltown.

WingMasters Sports Bar
I couldn’t possibly ignore a place that has “wing” in its name, could I? Happy hour here consists of half off wings from 4 to 6 on weeknights. Wednesdays are particularly special in that wings are 50 cents a piece between 6 and 11pm. The lineup of 12 sauces ranges from mild to hot. You can do teriyaki or classic buffalo. You can burn your face off with the Atomic Blazin’ recipe. There are even little gems called savory pork wings. Surrender to the moment and order Bud or Bud Light for just over $2 a pop, or grab a pint of Manny’s for $3.



Special Thanks to Seattle Met Magazine

Thinking About The Weekend Yet? The New Seattle Breakfast

WE STILL LOVE WAFFLES, OMELETS, AND PANCAKES. But just look at what’s joining the classic canon. Dinner used to be a restaurant’s main event, the meal that best reflected a chef’s vision and creativity. Breakfast and brunch were reserved for basic ingredients, familiar preparations, and servers bleary-eyed from dinner service the night before. Not anymore. Thanks in part to the economy, a host of dinnertime destinations now open their doors in the a.m. and the morning meal is taking on a whole new look.

The Breakfast Sandwich
Cafe Cesura 

cafe cesura breakfast sandwich

Delicious any time of day.


Proof positive that Bellevue is now an urban center, Cafe Cesura, of the soaring ceilings and minimalist embellishments and aubergine walls, looks plucked whole out of Pike/Pine. The menu is short but trenchant, focusing on the item we’ll go so far as to call the Breakfast Trend of the Decade: the breakfast sandwich. One comes with caramelized onions and Mt. Townsend Creamery New Moon cheese and rosemary; another, even better, features sweet apple-smoked bacon and plenty of good cheddar scrambled into egg on a Macrina potato roll. When eating a breakfast sandwich, the insides sometimes squirt out; Cesura makes a fine place to contemplate that nonproblem, over a cup of Stumptown and a moist housemade muffin.

And don’t miss…

Oddfellows Cafe and Bar Eggs, bacon, tomato, and provolone
Revel Kalbi burger with bacon, shallot pickle, and egg
Serafina Prosciutto, basted egg, basil, and arugula with fonduta sauce

The Crepe
Anita’s Crepes

Pancakes? So yesterday. In the last half decade Seattle’s seen a crepe revolution that’s brought the crisped-at-the-edges golden folds to nearly every sector of town. Did it begin when pastry chef Anita Ross first fired up her griddle at a farmer’s market, or when she found a cozy little space in Frelard? All we know is that her exquisite creations have both ignited a trend and exploded a genre: most of the (organic) goodies on the ham and cheese crepe—the sauteed potatoes and onions and peppers and tomatoes drizzled with creme fraiche—come lavished on top. Even better are her sweet crepes enclosing delights like butter and cinnamon sugar and topped with chantilly cream.

And don’t miss…

The Hangar Cafe Egg, Black Forest ham, swiss, cheddar, red onion, Roma tomato, and baby spinach crepe, topped with poblano-basil vinaigrette and creme fraiche
The Ridgeback Café Sausage, caramelized onion, avocado, sauteed mushroom, cheddar, spinach, and egg crepe, topped with creme fraiche and poblano sauce
Saley’s Dulce de leche crepe with cinnamon and whipped cream

The New Benedict
Stopsky’s Delicatessen

Latkes aren’t traditionally a breakfast food. And yet their hash brown–pancake hybrid status makes them a natural to work the breakfast shift. At this Mercer Island delicatessen’s weekend brunch, compact cakes of shredded potato form the base of a most memorable Benedict. Diners have several choices for the meat (or greens), but really it’s no choice at all: Get the pastrami. Stopsky’s is just one of countless Seattle breakfast spots that have modernized the hollandaise-drenched tradition by upgrading the protein, the traditional English muffin base, or both.

And don’t miss…

Boat Street Kitchen Chevre-artichoke Benedict
Hunger Short rib Benedict with truffled hollandaise
Monsoon Shrimp and pork sausage Benedict with potato pancakes and curried hollandaise
Tilikum Place Cafe Sweet potato and Dungeness crab Benedict with caramelized vegetables and herbed hollandaise

The Breakfast Pizza
Cafe Lago

The unexpected feats the pros at this Montlake Italian classic pull off in a wood oven simply beggar description: featherweight cream scones and succulent cinnamon rolls draped in vanilla cream; sunny eggs in spicy tomato sauce; and—the stunner—wood-fired breakfast pizzas topped with savories like bacon and rosemary and eggs, or (our fave) sausage, arugula, fontina, onions, and garlic, with a yolk-rich sauce. Crusts are golden and bubbled and smokily redolent of their trip through the fire, and ever-so-fine with Caffé Vita coffee. Plus the familiar ristorante with the white wainscoting and the checkerboard floor feels bright and new (and as yet undiscovered) by daylight.

And don’t miss…

Golden Beetle Oyster mushroom, fried egg, and mozzarella wood-fired breakfast pizza
Mioposto Bacon and egg breakfast pizza with Tutto Calabria chili puree, pancetta, mozzarella, Parmesan, and two sunny-side up eggs
MistralKitchen Wood-fired pizza topped with salumi, mozzarella, tomato, and a soft egg

The Duck Egg
The Coterie Room

Duck eggs, currently everywhere on Seattle’s dinner menus, are the star of the brunch menu at this decadent restaurant, sibling to gastropubs Spur and Tavern Law. Denser and more fatty than their chicken counterpart, the eggs appear here on composed discs of hash and buried beneath ribbons of baby carrots. And on a precisely plated Benedict, where the perfect orb, cooked sous vide, mingles with meticulously chopped particles of black olive. We’re still crazy for a good farm-fresh chicken egg, but it’s no longer the only bird that can deliver indulgence in the form of a runny yolk.

And don’t miss…

Stopsky’s Delicatessen Farm duck egg and lentils with charmoula sauce and seasonal greens
Tilth Corned beef sandwich with mornay, choucroute, and duck egg

The Small Plates
Ma’ono Fried Chicken and Whisky

It’s a shame the former Spring Hill’s brunch menu of small plates is only served at the restaurant’s bar. Because mixing and matching the diminutive dishes is a playful solution to the “sweet or savory” dilemma that often plagues breakfasters. Consider it the latest iteration of dim sum (still a Seattle brunch classic), but with corn dog–like sausage beignets or a cascading popover to smear with Nutella. The main brunch menu is still home to chef Mark Fuller’s more showy dishes, but the brunch bar’s small plate of whole milk curds with fennel pollen, honey-comb, and smoky toast is at once perfectly simple and unlike anything else you’ve ever eaten.

And don’t miss…

The Harvest Vine Basque tapas brunch
Monsoon Dim sum brunch 

Nook Biscuit

Not to worry, these buttermilks will be back in December.

The Biscuit

Few are the seats and mighty is the reputation of this tiny biscuit shop, so come on a weekday or get here early on weekends and prepare for a line. The reason: crusty buttermilk biscuits that are terrific simply smeared with jam and sublime when bookending a sandwich of fried egg and goat cheese. Seattle has certainly rediscovered these dense, buttery carb bombs of late. Most breakfast menus have one, but Nook is essentially a temple of biscuit worship, adorning them with artful toppings like spiced apple butter, Nutella and bananas, or an insanely sausageful gravy.

And don’t miss…

Eats Market Cafe Buttermilk biscuit sliders with scrambled eggs, cheddar, and Zoe’s applewood-smoked bacon
Serious Biscuit Homemade ham, egg, Beecher’s cheddar, and apple mustard

The Hearty Veggie Plate


Veggiephiles and vegans rejoice! This unassuming Rainier Valley kitchen produces hearty plant-celebratory breakfasts that staunch meat lovers find sublime. The gravy adorning breakfast biscuits is seasoned with the same paprika and chilies used to flavor chorizo; the results have more heft than most meaty versions. Braised kale retaining a whisper of crispness helps atone for the richness of the biscuits and confirms that, in a just world, this green would be a breakfast staple. Even the maple walnut bread pudding feels slightly more virtuous here. Chefs across the city are finding increasingly delicious ways to go meatless (and eggless) in the morning, coaxing stellar amounts of flavor from herbivore standbys like tempeh, greens, and fruit.

And don’t miss…

Bang Bang Cafe Veggie “sausage” burrito with red and green Hatch chili sauce
Cafe Flora Hoppin’ John fritters with cayenne aioli, roasted red peppers, corn–lima bean succotash, smoky collard greens, and cheesy grits
50 North Scrambled cage-free eggs, roasted veggies, tofu, cheddar cheese, and a parsley-oil drizzle with potatoes
Fonté Cafe and Wine Bar Vegan tofu hash with potatoes, yams, herbs, and pepitas

The Unusual Grain
Sitka and Spruce

Besotted as he is by all things Middle Eastern, sunny Sitka and Spruce’s marquee chef and owner Matt Dillon makes generous use of that region’s ancient grains—buckwheat groats, emmer, rye berries. By morning you might see a dish of lush housemade yogurt on toasted quinoa, topped with pomegranate molasses and fresh oranges and warmed dates, and served with a crunchy complement of sunflower, fennel, and poppy seeds. Other houses might mix the grains into pancakes or waffles or even fries (then top them with sauce—right Emmer and Rye?), but Dillon’s approach at Sitka mystically transcends, as ever, the sum of its parts.

And don’t miss…

Brave Horse Tavern Quinoa hot cereal with brown sugar, cinnamon, dried fruit, and pistachios
Emmer and Rye Farro fries with poached eggs, wild mushrooms, and hollandaise
50 North Buckwheat-quinoa-polenta pancakes with maple syrup

The Grits Plate
Toulouse Petit


Till Toulouse bestowed its N’awlins brand of mosaic-and-wrought-iron loveliness upon Seattle, we hadn’t yet woken up to the perfection of shrimp and grits in the morning. And perfection is not too strong a descriptor for the dish called Creole crawfish, shrimp, and andouille with eggs. Yep, grits are there, creamy and Parmesan-rich, along with shrimp and crawdads and andouille sausage in a miraculous complexity of Creole fire (thank you, Crystal Cayenne Sauce), all gilded with egg yolk in a cast-iron skillet. Damn, it’s good. (Come on a weekday for breakfast happy hour and it’s also half price.)

And don’t miss…

Brave Horse Tavern Creamy cheddar grits with poached eggs and bacon crispies
Terra Plata Pencil Cob grits with sauteed winter greens, cheese, and a poached egg

The Runny Yolk

The Harvest Vine

Just as it does for dreams of lazy Spanish evenings, Harvest Vine fulfills Seattle’s longing for a ray of Basque sunshine at daybreak. Consider the pato confitado: a layered dish of sliced potato and onion, generously topped with musky shreds of duck confit dripping thickly with the rich yolk of a perfectly poached egg. (Ask any chef: The hardest job in the restaurant biz is poaching an egg.) There’s nothing outlandish or nouveau about such a creation; dripping egg yolks are as timeless as health-department-mandated warnings against them. They are, however, everywhere; now gilding every great breakfast advance from wood-fired pizzas to biscuit sandwiches.

And don’t miss…

MistralKitchen Sixty-four-degree egg with mushroom confit and carrot puree
Sitka and Spruce Ful medames with fried peppers, harissa, and egg

The Hash
Brave Horse Tavern

brave horse tavern

It’s Tom Douglas’s most “everyman” property—a dark, brick-lined upstairs tav with a pool hall vibe and the game on TV. Don’t let the all-Sunday-happy-hour aesthetic fool you, however; the weekend brunches please foodies and footballers alike. Take the hash: a dish that’s typical of the New Breakfast genre, but which here is achieved with big moist chunks of smoky brisket all griddled up with peppers and onions and satisfying potatoes, along with plenty of the crispy bits a smoked brisket will shed when cooked with suitable patience, and a royal crown of eggs sunny-side up. Oh, this is good eatin’.

And don’t miss…

Emmer and Rye House-cured corned beef hash with new potatoes, sweet onions, and hollandaise
Hunger Housemade corned beef hash with poached eggs and red wine demi-glace
The Publican Brussels sprouts, parsnip, and rutabaga hash topped with horseradish creme fraiche
Terra Plata Winter hash with fried herbs and poached egg

The Sea Creature

From brandade to oysters to gravlax, fish and shellfish are showing up with increasing frequency across morning menus. But no one puts the sea in Seattle breakfast quite like Lola, Tom Douglas’s downtown homage to the cuisines of Greece and the Eastern Mediterranean. Exhibit A: Tom’s Big Breakfast, a hash of rotating seasonal ingredients that might include white beans and caramelly cauliflower and chewy bacon over chive yogurt and crowned with a sunny egg—but which always stars grilled Pacific octopus, in bite-size bits, charry yet tender, and extraordinarily flavorful. Where to bring the out-of-towners.

And don’t miss…

Bastille Pacific cod brandade with fried egg and arugula salad
Cafe Nola Smoked salmon latkes with lemon creme fraiche, poached eggs, black pepper truffle oil, and caviar
Ma’ono Crispy fried Pacific oyster, bacon, roasted pepper, and egg

The Chicken and Waffle
The Publican

Geographically, few places in the mainland United States are farther removed from Southern food than Seattle. But wow, do we appreciate a good hunk of well-fried chicken. Set that chicken on a waffle, add maple syrup, and it’s socially acceptable to eat this rich combination for breakfast. Purists might object to the fact that the Publican, Tangletown’s new sibling to Brouwer’s Cafe, uses boneless chicken. But finally—an easier way to get that crisply fried meat and soft, bacon-studded waffle on the fork at the same time. We’re guessing those same purists won’t have an issue with the generous pour of gravy that finishes off the plate.

And don’t miss…

Local 360 Fried chicken and waffle with maple syrup
Skillet Diner Fried chicken thigh with cornmeal waffle and eggs

The Brioche French Toast
Volunteer Park Cafe and Marketplace


The Seattle area has its impossibly crisp French toast (Geraldine’s Counter soaks the bread overnight), its challah bread French toast (Cafe Nola’s caramel pecan version, thrust to fame on the Food Network)—and now, in versions aplenty, its brioche French toast, a breakfast sensation so wickedly rich it needs an offshore bank account. We’re pretty sure we’d love the sunny community breakfast nook that is Volunteer Park Cafe even without its caramelized-banana brioche French toast—two thick slices, stuffed with vanilla bean–ricotta custard, topped with caramelized bananas crisp with cinnamon sugar, and dusted with toasted pecans. We just wouldn’t love it quite so loudly.

And don’t miss…

Cafe Campagne Brioche French toast fried in bourbon egg batter with maple syrup
Cafe Nola Caramel pecan French toast with maple syrup, orange bourbon butter, and bacon
Geraldine’s Counter Brioche French toast with blueberry compote and creme fraiche
Macrina Bakery and Cafe Thick-cut brioche French toast with blueberry–Earl Grey compote, vanilla-sugar whipped cream, and toasted pecans
35th Street Bistro Brioche French toast with mascarpone cream, housemade jam, and maple syrup

The Porridge

No Dickensian gruel, this, but the city’s most ethereal version of congee—the rice porridge popular across Asia and Seattle’s International District. Where but Revel would top the bowl of warmth with such revelry? Productions vary by season but typically include a savory—think mushroom, bacon, kale, and red curry—and a sweet—a squash of some sort perhaps, with brown sugar and rummy raisins. Another sweet variant, enjoyed of a recent wintry morning-after, was a pumpkin porridge topped with streusel of sweetened pine nuts and papery slices of that candy of vegetables, delicata squash. In this clattering house of culinary artistry every flavorful nuance is intentional and harmonious, rendering hangovers but one of the conditions cured.

And don’t miss…

Dahlia Lounge Coconut congee with jasmine rice, grilled prawns, poached egg, Chinese doughnut, and pickles
Monsoon Dungeness crab congee with egg yolk, cilantro, and crispy garlic

The Gravy Pour
Meander’s Kitchen

Biscuits and gravy are having a moment on breakfast menus, but why confine good gravy to just one dish? This year-old West Seattle diner, with its ramshackle interior and killer comfort food, ladles perfectly peppery gravy over hash browns and tops it with eggs in a dish aptly named “The Hangover.” Slabs of country ham come covered in red-eye gravy, while vegetarians won’t stop raving about the meatless version. But really, the basic gravy is some of the best in the city. Let that information be your guide when perusing Meander’s enormous menu. And bring cash.

And don’t miss…

Grace Kitchen Montreal-style poutine with mozzarella cheese curds and sausage gravy
MistralKitchen Polenta with soft egg and sage gravy
Nook For $1.50, top any sandwich at this joint with a slathering of sausage or vegetarian butternut squash gravy
Terra Plata Manchego biscuits with chorizo gravy and chicharrónes



Special Thanks to Seattle Met Magazine