When the sun brings all the vitamin D, it’s time to seek out vitamin I: ice cream, shave ice, soft serve, or anything else cold, portable, and tasty. These are our current favorites in town.  Hellenika Cultured Creamery With the fresh, zippy tang of yogurt and the creamy texture of gelato, this frozen treat doesn’t fit into a standard category. The Apostolopoulos brothers previously founded Ellenos with their father and two other partners, now they’ve moved on, studied dairy culturing, and joined forces with a sister. The flavors, like vanilla malt, ube and coconut, and honeydew mint, are ..read more

In 1987, Washington legislators gathered in Olympia to declare the smoked salmon sandwich the sandwich of the Evergreen State, but the decree never stuck. This smoked salmon sandwich has yet to make a lasting impression compared to Chicago’s Italian Beef, featured prominently on the TV show The Bear, or gain the widespread reach of New York’s chopped cheese. Nor does it boast its origins in its namesake like the Philly Cheesesteak. Seattle doesn’t have one reigning sandwich, but that hasn’t ruled out sandwich shops from taking root and, partially because of the pandemic, becoming key players i ..read more

The first time I ate at the pizza-centric Fremont restaurant Tivoli, the Caesar salad haunted me for months: crisp romaine lettuce, a hint of bitterness from chicories, a creamy coating of dressing, generous crunch of seasoned panko, and, for those who want it, plenty of anchovies. I dreamed of it until I went back for another round. Each time I return, for the mortadella sandwich with whipped ricotta and “pistachio jazz” at lunch or the black garlic knots at dinner, I marvel that the massive crowds of Seattle dining scenesters have yet to find it. The Caesar salad at Tivoli is made with fre ..read more

A Filipino cultural icon has finally arrived in Seattle. Jollibee, the largest Filipino fast-food chain, is opening at Rainier Valley Square in Mount Baker June 7. Known for its crispy Chickenjoy fried chicken, chicken sandwiches, and the iconic peach mango pie, Jollibee has amassed a cult following worldwide. Their chicken sandwich comes with umami mayo on a soft bun Photo courtesy of Jollibee Jollibee’s Peach Mango Pie has a flaky crust filled with sweet peach and mango goodness Photo courtesy of Jollibee The Seattle location marks Jollibee’s third in Washington, following the Tacom ..read more

Seattle relishes its reputation as a coffee town, but a start-up beverage company hopes to help locals rethink their relationship to an industry with a history of colonialism and destructive monocropping. Diaspora Cafe Yaupon Espresso roasts, serves, and sells yaupon, the only native North American caffeinated plant — and along with it, a message of celebrating Indigeneity. The dried green leaves, roasted, ground, and brewed like espresso, produce a drink somewhere between coffee and tea. “It has an herbal chocolatey nose,” describes co-founder Ian McCluskey. “The body definitely has red ..read more

With the recently opened second location of Rachel’s Bagels & Burritos, and the impending arrival of two more bagel specialists, Seattle feels on the precipice of something big. While previous bagel booms have gone bust, this wave feels different: These are proven bagel talents who know the business and come with experience, and they open in a different time and place than those previous waves. In a city that has long held hope for great bagels, the population is finally able to consistently expect it — and that sets the bar higher for everyone. “Fewer people come by and say, ‘This is a go ..read more

Slow food is a celebration of seasons, a reflection of the rhythm of nature as vegetation and animals move through the cycle of slumber, revitalization, and springing back to life, and the many moments in between.  Slow food goes beyond the plate and reflects the human experience. As days become longer and warmer, our bodies crave lighter, fresher meals and more time outside. Although farm-to-table has become a tired term in the culinary world, when done right, the concept of eating seasonally is anything but tired. It is an ode to nature and a love letter to the ever-changing pocket clim ..read more

I was at my favorite burger spot last weekend (more on that later) when the subject of In-N-Out Burger inevitably came up. You’re a rock-residing recluse if you haven’t heard that the ridiculously popular burger joint is considering opening its first location in Washington state. If it happens — and recent history suggests “if” is truly the right word — you’ll only have to travel 152 miles south to Ridgefield to peruse the chain’s famous “Not So Secret Menu.” I’ve never been to In-N-Out. And while few will drive almost six hours round-trip just for Kennebec potato French fries or onion-laced p ..read more

Would you try salted caramel ice cream with hints of mushroom? How about pumpkin with a drizzle of seaweed oil? Chef Luke Kolpin, head chef at Cedar + Elm, located within The Lodge at St. Edward State Park in Kenmore, hopes you’ll give some unexpected flavor combos a try. After nine years working at Noma – the famed Copenhagen restaurant repeatedly named the best in the world — and a stint on Top Chef, the 37-year-old Seattle native brings a spirit of experimentation to his new gig at a time when the Emmy-award winning TV series The Bear has raised interest in kitchen and restaurant culture. K ..read more

For two weeks, you can eat your heart out in Seattle and surrounding neighborhoods during Seattle Restaurant Week. From April 14-27, prepare for exclusive, budget-friendly menus at over 200 restaurants throughout the city. Multi-course meals are priced at $20, $35, $50, or $65. You can relax in a cafe, stalk a food truck, or treat yourself to swanky restaurants and bars. The online guide allows you the fun of customizing your Restaurant Week experience. Choose restaurants by neighborhood, cuisine type, price, and dining values such as supporting Black-owned businesses, or spots that prioritize ..read more