$20 burgers. $50 pizzas. Eating out in Seattle has never been so expensive – and there’s lots of reasons why. In this bonus episode of Seattle Eats, we share a conversation about the economics of restaurant prices with four local chefs and restaurateurs. 



Panel:
Kristi Brown (Communion)
Victor Steinbrueck (Local Tide)
Ethan Stowell (Ethan Stowell Restaurants) 
Rachel Yang (Revel, Joule)

Moderated by Jackie Varriano, Seattle Times food writer

$20 burgers. $50 pizzas. Eating out in Seattle has never been so expensive – and there’s lots of reasons why. In this bonus episode of Seattle Eats, we share a conversation about the economics of restaurant prices with four local chefs and restaurateurs. 
 
Panel:
<ul>
<li dir="ltr">Kristi Brown (Communion)</li>
<li dir="ltr">Victor Steinbrueck (Local Tide)</li>
<li dir="ltr">Ethan Stowell (Ethan Stowell Restaurants) </li>
<li dir="ltr">Rachel Yang (Revel, Joule)</li>
</ul>
Moderated by Jackie Varriano, Seattle Times food writer

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

 

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

Seattle Eats

BONUS: Why are restaurants so expensive?

If you want good barbacoa, you're gonna have to put in the work to make it. Making it the traditional way is a 24-hour process that involves roasting lamb, goat or beef in an underground fire pit until the meat is velvety and almost melts on your tongue.

And if you're not making it yourself, finding the real thing can take some digging, too -- a deep search on Facebook Marketplace, or asking around the neighborhood.

This week, host Brandi Fullwood talks to Gustavo Sagrero, KUOW’s immigration race and identity reporter about his search for traditionally-made barbacoa and how it led him to a family barbecue. 

Read Gustavo’s story on barbacoa here: WA immigrants continue traditional Barbacoa, despite looming threats of deportation 

Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it.

Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.

Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Seattle Eats is edited by Jim Gates. It’s produced by Alec Cowan  and Brandi Fullwood. 

Become a member today at kuow.org/eats.

If you want good barbacoa, you're gonna have to put in the work to make it. Making it the traditional way is a 24-hour process that involves roasting lamb, goat or beef in an underground fire pit until the meat is velvety and almost melts on your tongue.
And if you're not making it yourself, finding the real thing can take some digging, too -- a deep search on Facebook Marketplace, or asking around the neighborhood.
This week, host Brandi Fullwood talks to Gustavo Sagrero, KUOW&rsquo;s immigration race and identity reporter about his search for traditionally-made barbacoa and how it led him to a family barbecue.&nbsp;
Read Gustavo&rsquo;s story on barbacoa here: <a href="https://www.kuow.org/immigration/2026-09-30/wa-immigrants-continue-traditional-barbacoa-despite-looming-threats-of-deportation">WA immigrants continue traditional Barbacoa, despite looming threats of deportation</a>&nbsp;
Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it.
Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.
Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Seattle Eats is edited by <a href="https://www.kuow.org/authors/jim-gates">Jim Gates</a>. It&rsquo;s produced by <a href="https://www.kuow.org/authors/alec-cowan/">Alec Cowan</a>&nbsp; and <a href="https://www.kuow.org/authors/brandi-fullwood">Brandi Fullwood</a>.&nbsp;
Become a member today at <a href="http://kuow.org/eats">kuow.org/eats</a>.

This week, host Brandi Fullwood talks to Gustavo Sagrero, KUOW’s immigration race and identity reporter about his search for traditionally-made barbacoa and how he that ended up at a family barbecue. 

Mexican BBQ so good you’ll get back on Facebook

You don’t have to have the right equipment, or a secret location, or a car to start foraging. Plenty of tasty foraged foods are easier to find than you might think: your backyard, parks, and local trails. 

Alexis Nikole Nelson, also known as the @BlackForager on TikTok, wants to make it easier. She has a new cookbook that teaches expert and novice foragers how to find and eat the mushroom, berries, and flower petals. Happy Snacking, Don’t Die is packed with delicious and informative recipes for every season.

Seattle Eats host Brandi Fullwood spoke with Alexis live at Town Hall Seattle as part of the Seattle Arts & Lectures speaker series. Alexis talked about experimenting with recipes, how she connects her indigenous and Black ancestry to her practice, and what it means to be a "filthy vegan."

Check out the rest of the Seattle Arts & Lecture line up and snag tickets: https://lectures.org/ 

Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.

Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Seattle Eats is edited byJim Gates. It’s produced byAlec Cowan andBrandi Fullwood. 

Become a member today atkuow.org/eats.

You don&rsquo;t have to have the right equipment, or a secret location, or a car to start foraging. Plenty of tasty foraged foods are easier to find than you might think: your backyard, parks, and local trails.&nbsp;
Alexis Nikole Nelson, also known as the @BlackForager on TikTok, wants to make it easier. She has a new cookbook that teaches expert and novice foragers how to find and eat the mushroom, berries, and flower petals. Happy Snacking, Don&rsquo;t Die is packed with delicious and informative recipes for every season.
Seattle Eats host Brandi Fullwood spoke with Alexis live at Town Hall Seattle as part of the Seattle Arts &amp; Lectures speaker series. Alexis talked about experimenting with recipes, how she connects her indigenous and Black ancestry to her practice, and what it means to be a "filthy vegan."
Check out the rest of the Seattle Arts &amp; Lecture line up and snag tickets: <a href="https://lectures.org/">https://lectures.org/</a>&nbsp;
Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.
Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Seattle Eats is edited by<a href="https://www.kuow.org/authors/jim-gates"> Jim Gates</a>. It&rsquo;s produced by<a href="https://www.kuow.org/authors/alec-cowan/"> Alec Cowan</a> and<a href="https://www.kuow.org/authors/brandi-fullwood"> Brandi Fullwood</a>.&nbsp;
Become a member today at<a href="http://kuow.org/eats"> kuow.org/eats</a>.

Seattle Eats host Brandi Fullwood recently spoke with Alexis  Nikole Nelson, live at Town Hall Seattle as part of the Seattle Arts & Lectures speaker series. Alexis talked about how she connects her indigenous and Black ancestry to her practice, and what it means to be a "filthy vegan."

Alexis Nikole Nelson wants you to eat your backyard

This week, host Brandi Fullwood talks to Seattle Times food critic Tan Vinh about why he loathes smashburgers–the flattened crispy patties with lacy edges. He’ll share where to get the best juicy, big burgers in the city instead.

You can read more about why Tan prefers big juicy burgers in the Seattle Times: Seattle’s 4 best big burgers: No smashed patties, just juicy beef 

And why Tan is passing on smashburgers here:

Smashburgers took over Seattle. Why? Our food critic has thoughts 

Discussed in this episode:
Little Beast, Ballard – The “classy trashy” signature burger 
The Shambles, Roosevelt – The Shamburger
FlintCreek Cattle Co., Greenwood – cheeseburger special
L’Oursin, Central District – fast-food-style burger

Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.

Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Seattle Eats is edited by Jim Gates. It’s produced by Alec Cowan and Brandi Fullwood. 

Become a member today at kuow.org/eats.

This week, host Brandi Fullwood talks to Seattle Times food critic Tan Vinh about why he loathes smashburgers&ndash;the flattened crispy patties with lacy edges. He&rsquo;ll share where to get the best juicy, big burgers in the city instead.
You can read more about why Tan prefers big juicy burgers in the Seattle Times:&nbsp;<a href="https://www.seattletimes.com/life/food-drink/seattles-4-best-big-burgers-no-smashed-patties-just-juicy-beef/">Seattle&rsquo;s 4 best big burgers: No smashed patties, just juicy beef</a>&nbsp;
And why Tan is passing on smashburgers here:
<a href="https://www.seattletimes.com/life/food-drink/smashburgers-took-over-seattle-why-our-food-critic-has-thoughts/">Smashburgers took over Seattle. Why? Our food critic has thoughts</a>&nbsp;
Discussed in this episode:
<ul>
<li aria-level="1">Little Beast, Ballard &ndash; The &ldquo;classy trashy&rdquo; signature burger&nbsp;</li>
<li aria-level="1">The Shambles, Roosevelt &ndash; The Shamburger</li>
<li aria-level="1">FlintCreek Cattle Co., Greenwood &ndash; cheeseburger special</li>
<li aria-level="1">L&rsquo;Oursin, Central District &ndash; fast-food-style burger</li>
</ul>
Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.
Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Seattle Eats is edited by <a href="https://www.kuow.org/authors/jim-gates">Jim Gates</a>. It&rsquo;s produced by <a href="https://www.kuow.org/authors/alec-cowan/">Alec Cowan</a> and <a href="https://www.kuow.org/authors/brandi-fullwood">Brandi Fullwood</a>.&nbsp;
Become a member today at <a href="http://kuow.org/eats">kuow.org/eats</a>.

This week, host Brandi Fullwood talks to Seattle Times food critic about why he loathes smashburgers and where you can find better, juicier, old fashioned burgers instead. 

BONUS: Why are restaurants so expensive?

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