Mexican BBQ so good you’ll get back on Facebook

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, findi…

Alexis Nikole Nelson wants you to eat your backyard

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. Sh…

The best burgers in Seattle

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 Sea…

Which restaurants actually make your birthday special?

Birthdays should be special. Where should you celebrate yours? This week, Host Brandi Fullwood and friends of Seattle Eats share their favorite places to celebrate a special day. Spoiler! Our perfect birthday restaurants have tarot, fried catfish, and soy sauce ice cream. Discussed in this episod…

We tap into neighborhood breweries with great food

Typically, getting food in a brewery, you can expect some simple classics: maybe some tavern pizzas or pretzels, some peanuts. This week, host Brandi Fullwood talks to Seattle Times food writer Jackie Varriano about great neighborhood breweries with even better food.  Read more about brewery food …

Last bites of Seattle summer

This week, host Brandi Fullwood and food writer Harry Cheadle squeeze out the last drops of summer, one new restaurant at a time. Think retro pizza shop, dry-aged seafood and Puerto Rican coffee.  Discussed in this episode: Stevie’s Famous Pizza, Phinney Ridge Sea’d In, Capitol Hill El Cerro, Capi…

How to order like a regular at George’s Polish Deli

This week, host Brandi Fullwood talks to Tina Fahnbulleh the chef-owner of Gold Coast Kitchen about her favorite lunch spot on First Hill, George’s Polish Deli.  Discussed in this episode: Adventurous eating vs comfort food Snails, pickles, and herring make the best soups Finding a little bit of h…

Tiny Bars, Big Feelings

Could a tiny bar fix the Seattle freeze? What about boost your dating life? This week, host Brandi Fullwood talks to Seattle Times food critic Tan Vinh about his big feelings about tiny bars around the Seattle area. Read more about tiny bars in the Seattle Times: https://www.seattletimes.com/life/…

How to order like a regular at Gan Bei

This week, host Brandi Fullwood talks to Ellary Collins, a baker at The Wayland Mill. Collins shares her go-to spot in the International District, where late-night industry workers and early-shift bakers cross paths.  She’ll tell you what to order and how to do it like a regular. Discussed in this…

Hot Cold Noodle Summer

This week, host Brandi Fullwood talks to Seattle Times food critic Bethany Jean Clement about the best cold noodle dishes in the city right now. Read more about cold noodles in the Seattle Times: https://www.seattletimes.com/life/food-drink/3-top-seattle-spots-for-cold-noodles-one-of-summers-best-…