Seattle Eats with Tan Vinh

 When it comes to writing about Tacoma’s bar scene, Seattle Times food and drink writer, Tan Vinh almost ran out of ink. From kitschy tiki bars to serious cocktails, there is plenty to drink and even better food to wash it all down with. Kristine Sherred, a food reporter at The Tacoma News Tribune, joins Tan for a bar hopping chat about her neck of the woods. Read all ten of Tan’s picks and more on the Tacoma food scene at The Seattle Times: https://www.seattletimes.com/life/food-drink/10-great-tacoma-bars-that-our-drinks-writer-loves/  https://www.seattletimes.com/life/food-drink/3-great-tacoma-spots-to-try-in-a-city-of-restaurant-possibilities/  Recommendations in this episode: Proof Field Bar + Bottle Parky’s Pizza Bar Da Tiki Hut Bonus from Kristine: Cider & Cedar 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.  

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.  Tan and KUOW 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.

Seattle Times food writers discuss a hot food neighborhood in South Seattle. From a very hyped pizza to neighborhood staple ban xeo you’ll learn how to order like a local …and a very meticulous food writer. Read more about the Othello neighborhood eats in The Seattle Times: https://www.seattletimes.com/life/food-drink/is-seattles-hottest-ak-pizza-worth-the-hype-and-more-good-food-in-othello/  Recommendations in this episode: A.K. Pizza Nissi Banh Sma5h 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.

From fancy street food to, yes, even more pizza – Seattle Times food critic Tan Vinh highlights the most anticipated restaurants of 2026 with two-time Emmy-winning journalist, filmmaker Thanh Tân. Plus, he gives tips on how to navigate the never-ending list of new restaurants from the best ones. Read more about the top picks so far for 2026 in The Seattle Times: https://www.seattletimes.com/life/food-drink/20-seattle-area-restaurants-and-bars-were-most-excited-about-in-2026/  Check out Second Wave with Thanh Tân’s episode on Pho: https://www.kuow.org/stories/pho-second-wave  Recommendations in this episode: Roma Roma, Capitol Hill Tacos Cometa, Capitol Hill Ilmu, Bothell Baiana, Pike Place 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/seattleeatsnotesSubscribe today at seattletimes.com

Pizza, bagels, best date night spots and the unwritten rules of hot pot etiquette. Culinary luminaries J Kenji López-Alt and Rachel Belle covered a wide range of topics with Tan at Seattle Eats live event at Town Hall Seattle on November 10, 2025.  Recommendations in this episode: Favorite bagel spot Hey Bagel - University Village Backyard bagel - Fremont Mt. Bagel - Madison Valley Favorite sandwich Post Alley Pizza - Pike Place Market - try the hoagie with side of hoagie jazz  Fortuna - Greenwood - mortadella sandwich Tivoli - Fremont - mortadella sandwich Favorite pizza: Lupo - Fremont The Independent - Madison Park my friend derek’s - Tangletown AK Pizza - Othello  Ben’s Bread - Phinney Ridge Windy City Pie - Phinney Ridge  Sunny Hill - Ballard  Best date night spot: The Tin Hat (Taco Tuesday) - Phinney Ridge Hattie’s Hat - Ballard Sushi Kappo Tamura - Eastlake Serafina - Eastlake Canlis - Queen Anne Favorite third place Open Form - Capitol Hill Olympia Pizza III - Capitol Hill Metropolitan Grill - Downtown Seattle   Empire Roosters and Records - Columbia City Standard Brewing - Central 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: Become a member today at kuow.org/donate/seattleeatsnotes Subscribe today at seattletimes.com

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

It’s that time of year! Seattle Times food critic Tan Vinh is back with the best Costco wines you will want to buy for holiday dinner parties… or last minute gifts. Plus, Tan has pairings to go with the top three wines! Seattle Times politics reporter (and former French sous chef) David Gutman, joins Tan for an early morning wine tasting and review.   Read more about the top rated Costco wines of 2025 in The Seattle Times: https://www.seattletimes.com/life/food-drink/costco-wine-best-cheapest-bottles-rated-by-our-holiday-sommeliers/  Recommendations in this episode: NV Prosecco Rosé + Roy Thai, Phinney Ridge 2023 Gigondas + Meat Moot (take out!), SLU 2020 Brunello Di Montalcino + Stevie’s Famous Pizza 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. Support the show at kuow.org/eats and seattletimes.com.

Another round of closures hits the Seattle food scene. But when one door closes, the employees buy it to save it?? Seattle Times restaurant critic Tan Vinh shares his latest closing and three new spots that have the restaurant industry buzzing. Read more about the latest restaurant openings and closings in The Seattle Times: https://www.seattletimes.com/life/food-drink/22-new-seattle-restaurant-openings-for-november-2025/  https://www.seattletimes.com/life/food-drink/22-recent-seattle-restaurant-closures-including-a-few-big-names/  Recommendations in this episode: Carmine’s on Fifth, Downtown Meat Moot, South Lake Union Kingfisher, Bainbridge Island   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.

For decades Seattle fine dining has been synonymous with Canlis. But things have changed since 1950 when Canlis first hit the scene creating dishes that highlighted Pacific Northwest cuisine. Seattle Times food critics weigh in on their controversial review of a beloved special occasion spot as Canlis rings in its 75th anniversary on December 11th this year. Plus, they tell you where they’re seeing Seattle better celebrated on the plate. Read the Canlis review in The Seattle Times:https://www.seattletimes.com/life/food-drink/review-why-our-critic-no-longer-recommends-seattles-famous-canlis/  Recommendations in this episode: Tomo, White Center Houlme, Orcas Island La Marea, Ballard Ramie, Capitol 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.

The holiday season is a great time to hit happy hour with co-workers, friends or out-of-town visitors. But where should you go? Tan and friends of Seattle Eats share their favorite happy hour spots.  Happy Hour recommendations:  Lupe Situ Tacos (Ballard, all day Mondays) – Bethany Jean Clement Vindictive Wings (Belltown, 99c Wing Wednesdays) — Jackie Varriano Rumba (Capitol Hill) – Adam Weintraub Oyster Happy Hour at The Garrison (Ballard) Half Shell (Pike Place) Taylor’s Shellfish and  Kokkaku (Wallingford) –Rachel Belle  Tamari Bar –  (Capitol Hill) Trevor Lenzmeier  Donna’s (Capitol Hill, every day from 4-6PM and 10PM-12am) –Brandi Fullwood  Rockcreek (Fremont and Kirkland) –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.

This is an excerpt from Tan’s conversation with J Kenji Lopez-Alt and Rachel Belle about their Thanksgiving meal preparation tips. But mostly it’s about green bean casserole.This was recorded at a Seattle Eats live event at Town Hall Seattle on Nov 10, 2025. References from this episode: The recipe for Tan’s favorite Thanksgiving side dish, green bean casserole. In Memory of Dorkus Reilly inventor of the green bean casserole 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.

Every year it seems like there’s a new way to make the dry, beige Thanksgiving turkey taste…better. Deep fried, spatchcocking, herb butters. But what about a Seattle way? Seattle Times food writer, Tan Vinh, sits down with Taichi Kitamura, chef and co-owner of Sushi Kappo Tamura to talk about his teriyaki turkey twist. Plus, this recipe revolutionary comes with sides! Read more about teriyaki turkey (and grab a special bonus recipe) in The Seattle Times here. Recommendations for sides: Steamy, hot rice Kenji Lopez-Alt’s roasted potatoes Green bean salad with sesame Peach cobbler 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.  

The food scene in Phinney Ridge is popping off. There are long lines for pizza, shrimp sandwiches and Italian delis. The biggest challenge is finding a place to park. Seattle Times food writers, Tan Vinh and Jackie Varriano, highlight the neighborhood spots so good you won’t even care about driving around the block five times to find parking. Read more about this hot food neighborhoods in The Seattle Times. Recommendations in this episode: Ben’s Bread (particularly pizza night) Grillbird/Salad Party Fortuna Roy Thai Sweet Bakery BONUS! Steve's Famous Pizza is coming to Phinney Ridge: https://www.seattletimes.com/life/food-drink/stevies-famous-will-open-third-pizzeria-in-this-seattle-neighborhood/  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.

The fine dining spots are nixing their prix fixe menus in favor of a more casual model. Seattle Times food writer, Tan Vinh, talks with producer Brandi Fullwood about why these changes are helping keep doors open. Plus, Tan shares why change is good for customer’s wallets and appetites. Read more about changes in high end dining in The Seattle Times: https://www.seattletimes.com/life/food-drink/in-seattle-prix-fixe-menus-are-out-lower-price-points-are-en-vogue/  Recommendations in this episode: Bateau, Capital Hill Tomo, White Center 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.

Seattle is a haven for coffee fans. And the price of that fandom just got a whole lot more expensive. Seattle Times food critic Tan Vinh speaks with Seattle Times Business reporter Megan Ulu-Lani Boyanton to find out why jitter juice prices are skyrocketing. But don’t fret, they also share some good-cheap coffee spots and tips for navigating the high priced bean juice landscape.   Read more about rising coffee prices in The Seattle Times:https://www.seattletimes.com/business/seattle-a-coffee-haven-is-watching-java-prices-spike-why/  Recommendations in this episode: The Seattle Grind, Seattle Center Herkimer Coffee, Capitol Hill, SLU, and U-District Espresso Vivace, Capitol Hill Push/Pull, Central District Stella Deli and Market, Lower Queen Anne 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.

If it seems like the best bites around town are gourmet twists on fast food classics, well, you’re onto something. Seattle Times writers Tan Vinh and David Gutman share their latest food finds from around Seattle– including what Gutman calls the best cheap breakfast sandwich in the city. Tan shares his pick for the best nachos in the entire Pacific Northwest.  Recommendations in this episode: Ken’s Market, Greenwood for $3.99 breakfast sandwich  Grillbird, Phinney Ridge for a shrimp forward fast food twist Due Cucina, Capitol Hill for fast casual pasta Ben’s Bread, Phinney Ridge for chef-y cheese crackers Friendship BBQ, Haller Lake for tiny, juicy lambs skewers Delille Cellars, Woodinville for glistening, bougie nachos with carnitas 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.  

Tan Vinh has been a food journalist and restaurant critic for 12 years. Some parts of the job are glamorous (Eating for work! Meals on the company card!) But...there are loads of ups and downs that don’t make it onto the front page. Today, Tan answers questions from listeners about being a food critic — from how he picks restaurants to review, to dealing with heartburn on the job. Plus, he shares tips on how to see Seattle’s restaurant scene through the eyes of a critic. Read more about being a critic in The Seattle Times: https://www.seattletimes.com/life/food-drink/life-of-a-food-critic-our-writer-takes-readers-behind-the-scenes/ 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.

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.

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.

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.  

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.  

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.

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.

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.

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.

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.

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.

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.

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.  

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.

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 bookOpen 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.

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.

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.

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.  

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.  

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

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