Bird of a familiar feather

Chef Brendan McGill closed Seabird, his critically acclaimed Bainbridge Island restaurant, in September due to rising costs and the drastic decrease in business during the rainy months. Now, he’s reviving the space as Kingfisher, a morning market and evening wine bar, with a five-course, prix fixe supper club dinner held one night a week (the first will be Nov. 30).

Turkey Day is on the way

There is quite a spread of restaurants, bakeries, and hotels offering to cook for you this Thanksgiving, in either a take-home or sit-down capacity. Tomorrow (Nov. 1), Dahlia Bakery begins taking preorders for its pies (whatever you order, throw in an extra triple coconut cream). Lola’s feast has a decided Greek flair, with wine-soaked figs and spanikopita, and Conversation (inside the Thompson Hotel) will serve brunch until 1 p.m. and a Thanksgiving dinner starting at 5 p.m.

A rising tide in the RailSpur

The revitalized Pioneer Square warehouse hub will soon debut three new dining concepts from the Sea Creatures group, led by James Beard Award-winning chef and cookbook author Renee Erickson. In mid-December, Lowlander Brewery, Un Po Tipsy Pizzeria, and an upscale spot for European fare are set to open in the former FX McRory’s space, providing a place to play some pinball, grab a slice on the way to the game, or have a swanky night out, depending on the mood.

Catch of the day, caught a different way

A Seattle-San Francisco collaboration is giving diners a taste of a less-familiar meat alternative this fall. Just Poké and Impact Food have rolled out Impact Tuna, a sushi-grade, plant-based protein that mirrors the deep red sheen and buttery texture of raw tuna. It’s available for a limited time in the Pacific Plant Bowl or as an addition to a build-your-own seafood dish. Try it at all 32 Just Poké locations. 

Which cuisine reigns supreme?

When you think of Seattle’s food scene, what’s the standout? Next to the salty Puget Sound where salmon fly through the air, seafood definitely comes to mind. But there are other cuisines that shine surprisingly bright, from Ethiopian to Filipino and Vietnamese, on a level to rival anywhere else in the country. See which genres made the cut.

The post Restaurant Roundup: Turkey Day and Plant-Based Tuna appeared first on Seattle magazine.

For my money, the Hill’s best-protected and most micro district hides on Summit Avenue at Mercer Street. Among the residential forest, five businesses cluster together under a trio of 100 foot bigleaf maples: Top Pot, Sol Liquor Lounge, and Single Shot in one building, and Summit Public House and Cornelly in another. It’s like being transported to another city under that maple canopy, maybe Berlin or Melbourne. Something about the light filtering through the leaves, the urbanity, the overall tranquility. There are some West Village vibes here, too, if the West Village were quiet and smelled good.

“It’s really the neighborhood that makes the place,” says Single Shot’s owner Ruadhri (“Rory”) McCormick, who helped open the bar-resto in 2014 and is now its sole owner. “It’s so special to be on this little tree-lined side street. We’re away from the chaos of Broadway, but we’re still part of a vibrant community down here.” He confesses that, although he also co-owns Re:Public and El Grito Taqueria in South Lake Union, we’re more likely to find him up here, away from the busy crush of the Amazon village. “I hide up here more often, where we’re doing our own thing,” he says. “Down there, with all the tech offices, it’s larger groups and happy hours. I would say it’s a good mix of regulars and new faces here—but it’s more regulars during the week, and a lot of them are our neighbors. Our friends.”

The creamy burrata boasts a seasonal flair, accented by charred peaches and rhubarb purée, sauced with watercress pesto, balsamic gastrique, and pistachio oil.

Photography by Andrea Coan

Whether they’re weekly locals or vacationing visitors, McCormick says, it’s the repeat customers that keep this ship running. Although it made a splash when it opened, these days Single Shot can elude the rest of the city, as the restaurant comes up on its eleventh year this autumn. “A little tongue-in-cheek play on the name,” McCormick quips, as we joke about whether people outside the neighborhood even know about this place anymore. (Just kidding: The name comes from an antique folk art carving—a 12-foot wooden replica of a rifle—that hangs above the bar.)

In comparison to mccormick, Antonio Palma is a fresher addition to the Single Shot team, having joined up as executive chef four years ago—but he’s been a regular diner since the restaurant’s debut. “I’ve known Rory for eighteen years, through Re:Public,” Palma says. (He’s been working in local kitchens for two decades, starting off with impresario Luigi de Nunzio at his longtime pastaria Al Boccalino in Pioneer Square.) “Years ago, right when it opened, Single Shot was one of my favorite restaurants to come into on the weekends. We have a flatbread pizza, the Margherita—that’s what I used to come in for, every weekend! And then everything else was so good that it became my favorite place in Seattle. At one point, I told my partner, ‘I would like to work in that kitchen someday.’”

Single Shot’s pork chop, sourced from Idaho’s Salmon Creek Farms, is bold in flavor and presence, combining a Green Goddess dressing, charred rapini, and sauteed green apples.

Photography by Andrea Coan

Palma got his wish soon after, helping with brunch and later dinner service for several years, departing across the lake in 2018 to help open Ascend Prime Steak & Sushi in downtown Bellevue as its sous chef. “But then I came back,” he says with a grin.

Since taking the helm at Single Shot, Palma has imparted the menus with the diverse culinary geography of his resume. It’s evident in dishes like the hamachi crudo, with pristine pink slabs of yellowtail, blood orange segments sprinkled with crunchy fried-out garlic, pickled rings of red Fresno chile, and micro-herbs, all served in a swirly pool of yuzu, soy sauce, and neon-green cilantro-jalapeno oil. It’s a Japanese-Mexican mashup that’s almost too vivid and beautiful to eat.

Another crossover hit is the roasted cauliflower entrée: a whole head of the stuff, spiced and olive-oiled, blessed by the wood fire, then dressed with both tahini and hummus, peppery romesco sauce, pickled golden raisins, and blistered cherry tomatoes. This hyper-flavorful, totally vegan dish evokes a place somewhere among Italy, Syria, and the northern coast of Africa (maybe Cyprus?), and it’s loaded with more than enough fat, texture, and sheer garlic to satisfy any avowed carnivore.

Luxurious vegan fare aside, for me, the star here is still the famous pork chop. Sourced from Duroc/white-line crossbred pigs via Idaho’s Salmon Creek Farms, it’s a monster at 16 ounces and at least an inch thick. Recently, it came with a Green Goddess dressing, charred rapini, watercress, and sauteed Granny Smiths—my plate exactly matched the trees I was dining beneath, light brown and brilliant green. Palma serves it with two extra-porky baby back ribs tented over the chop like a teepee, and it’s breathtaking to behold. The architectural ribs, the caramelized crust, the vivacious green sauce, the juicy first bite of the rosy marbled pork, and its fire-sizzled rim of fat. The faint sting of capsaicin. The superb quality of the meat itself. There’s a reason this thing has been on the menu for years. The last time I dined at Single Shot, I took an order to go, because I knew my partner would be jealous if I got to eat a Single Shot pork chop and he did not.

When asked how his menus differ from the ones that were in play prior, Palma says, “When I took over at Single Shot four years ago, the menu was a lot different. The previous chef was doing more of a Southern-style cuisine. So, when I moved here, it took me a few months to get to know the customers and the neighborhood, to learn what they’re looking for.”

“Sometimes I’ll do Mediterranean dishes, but then I’ll add, like, Japanese influences,  or some influences from where I’m from, in Mexico. Or Spanish influences on Italian dishes. I use a lot of French technique too.”

Palma describes his food as, global cuisine. “Sometimes I’ll do Mediterranean dishes,” he says, “but then I’ll add, like, Japanese influences, or some influences from where I’m from, in Mexico. Or Spanish influences on Italian dishes. I use a lot of French technique too.”

Fatty hamachi crudo accompanied by blood orange and Japanese-Mexican fusion sauce.

Photography by Andrea Coan

This diversity extends to bar manager Jason Mc-Grady’s inspired craft. Drinkers shouldn’t skip the Alpine Run, comprising gin, Amaro Braulio, rosemary, lemon, and red Zirbenz liqueur, made from the cones of Austrian stone pine trees. It’s earthy, citrusy, kinda minty, and the etched glassware is a sweet extra touch. The 611 Sling, meanwhile, is a rummy take on the Singapore Sling: Pere Labat 59° Rhum Agricole, Plantation Original Dark Rum, Vedrenne Crème de Banane, hibiscus, four kinds of citrus, and Angostura bitters. And the zero-proof Trellis is a not-too-sweet summertime refresher, with Wildfred’s Bitter Orange, rosemary, orgeat, soda, and lemon.

Single shot is one of those restaurants where it’s not possible to make a mistake on the menu, which is astonishing when you get a look at its tiny kitchen. Add to this the fact that Palma’s whole thing is cooking with live fire, and it’s plain dazzling. But even if its kitchen were the size of a Cheesecake Factory, I would still love everything about this place from Palma’s thoughtful seasonal dishes and the accomplished cocktail list to its lack of fussiness and pre-tense—which, to be real, was not always the case, back when Single Shot was one of the hottest tickets in town.

Aesthetically, this restaurant is also a standout. In an elegant nod to the 1920s, the dining room has a simple gray-and-white palette, with pretty vintage tile and twinkling lights that imbue a lovely golden glow. Details like the marble bar and the white roses atop it shows attention to the holistic experience. Another bartop tenet—the vertical espresso machine that looks like something out of Metropolis—serves up a tight little espresso at 11 p.m. after your meal, Euro-style.

And those big old trees are a crucial part of the experience, of course—the feeling of being cordoned off from the rest of the city. Of knowing a truly delicious secret.

As it enters its second decade, Single Shot has evolved into an exquisite dovetailing of McCormick’s moody aesthetics and Palma’s globally inspired culinary fare—all hidden away in a cool sub-rosa geographical pocket of Seattle. In such a quickly shapeshifting urban landscape, I’m grateful that it still exists.

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How about we repay you with a selection of prime news bites?

Cloudy with a chance of pastries

That’s the forecast for Ballard this week, as Cloudy Cafe Bakery is now open. Chef Dionne “Cloudy” Himmelfarb—who brings experience from Canlis, Ethan Stowell Restaurants, and Mt. Joy—developed a menu that blends classic French pastries with flavors from Indonesia, served alongside Southeast Asian coffee. Picture dishes like pandan chicken and waffles, a croissant Benedict, and a grab-and-go jambon-beurre sandwich. 

“Let’s-a go!”

Still looking for super Halloween plans? Round up your coins, hop in the nearest green pipe, and transport to the Mushroom Kingdom at Itadaki in Bellevue. The Japanese steakhouse is celebrating another of the country’s brilliant exports—the “Super Mario Bros.” video games— with a costume party during lunch (11 a.m.-2 p.m.) and dinner (5-9 p.m.). Come dressed up and get a complimentary Skull Crusher mocktail (blackberry purée meets yuzu and shiso) or Frankenstein’s Eye tropical cocktail with purchase. There will also be iconic “?” blocks filled with prizes for kids and parents alike.

An unprecedented pizza win

Hop on the ferry, we’re going to Kingston for a celebratory slice at Sourdough Willy’s Pizzeria. Owner Will Grant (also of Bainbridge Island’s That’s A Some Pizza) just became the first American to receive the prestigious Premio Follie Lifetime Achievement Award at the Pizza World Cup in Rome, Italy. He was recognized for his lifelong dedication to the craft and his role as a groundbreaking innovator in the pizzaiolo world. While there, he also coached his team to two first-place championships in a competition featuring seven countries.

You get a bagel, you get a bagel

TOASTED Bagels & Coffee, the local halal bagel chain with locations in the University District, South Lake Union, and Bellevue, is reportedly adding two more shops—one in Capitol Hill and another in Pioneer Square. The business brings Mediterranean flavors to its breakfast sandwiches, with options like date and labneh and turkey, pesto, burrata, and peaches. Expect TOASTED to open in the mixed-use Solis building at 13th Avenue and Pike Street in 2026.

Blue Willow gets the green light

The winds of change are blowing through the former Stateside space in Capitol Hill. Blue Willow, a new project from Tyger Tyger owner Benjamin Chew, will set up shop at 300 E. Pike St., filling a void left when the previous occupant, a fusion restaurant, called it quits after a decade. Details are limited on the cuisine and direction of Blue Willow, but Chew does have experience in the area, as part of the now-shuttered Lionhead.

The post Restaurant Roundup: Halal Bagels and Mario Party appeared first on Seattle magazine.

Phew, they say it’s always best to get the bad news out of the way first, so hopefully these will cheer you up.

Whiskey on the weekend

Louisville-based Angel’s Envy is bringing the party to the Emerald City by partnering with the W Seattle to make a single-barrel bourbon that is exclusive to the hotel called Ambrosia. Those interested in tasting this nectar of the gods can attend The Ambrosia Sessions, a quarterly event series that kicks off with a speakeasy-themed launch party on Saturday, Oct. 18. Enjoy curated mini bourbon cocktails, seasonal small bites, and immersive pop-ups from local artisans and makers.

Put this on your “Wi$h Li$t”

Swifties, if you had any plans for Saturday, Oct. 25, they are hereby “CANCELLED!” because the “The Brunch of a Showgirl” is happening at Water’s Table inside Hyatt Regency Lake Washington. Don’t “Ruin the Friendship”—invite your “Eldest Daughter” of your “Father Figure” to this themed brunch, featuring pop-star-inspired breakfast dishes and cocktails like the “Bad Blood-y Mary” and “Look What You Made Me Brew.” The event will also feature a DJ set for singalongs, friendship bracelet making, and photo opportunities.

Experience Persian tea service in Capitol Hill

Open Form is a new cafe and event space founded by Iranian-American creative Tara Almassi—ideal for private gatherings, workshops, or if you simply need a morning pick-me-up. Warm, minimalist design and traditional furnishings set the scene for several coffee drinks, but the showstopper is the Persian tea service. You choose between rose buds, cardamom, or straight tea, which is then served with dates and add-ons like saffron rock candy, Sohan brittle, pistachio nougat, or cookies. 

Let’s go M’s

If you’re heading to tonight’s Game 5 of the ALCS, you’re going to need fuel to help cheer the Mariners to the World Series—thankfully, T-Mobile Park has some new dishes to try. There’s the Bigfoot BBQ platter—slow-smoked pork ribs glazed with huckleberry barbecue sauce, beer-braised baked beans, cornbread, and apple cabbage slaw—a Snake River chili bowl, the hook, line & sinker sandwich, and a huckle nut cannoli for dessert.

A pretty sweet collaboration

A new bakeshop and coffeehouse is set to wash up on the shore of West Seattle early next year. Aptly named Seaglass, the space (formerly Alki Cafe) will incorporate drinks from Numa Coffee Co. and pastries from James Beard nominee Gerald Hawkins Jr., according to owners Dan and Jackie Mallahan (who also own Driftwood next door). Expect specialty coffees and treats that draw on Pacific Northwest bounty and Southern influences.

The post Restaurant Roundup: Swiftie Brunch and Persian Tea Service appeared first on Seattle magazine.

Trinh’s parents, Huyen Tran and Rang Nguyen, came to Seattle in 1998 after spending seven years at a refugee camp in Thailand, where their youngest son, Thai, was born. The couple continued to raise their four children, Joe, Trinh, Linda, and Thai, while working in Rainier Valley restaurants and learning the business from the inside out. In 2001, they moved to Poulsbo to help a friend expand his pho program, and a few years later decided it was time to open a place of their own.

Trinh was 19 when the doors opened. Just two weeks shy of leaving for college, she learned that her parents were ready to launch the restaurant and needed her help. Because her parents spoke limited English, Trinh handled nearly everything from the lease to the signage and the menu while her parents took charge of the kitchen. Her brother Joe was serving in the Marines at the time, and the plan was for her to stay until he returned.

Joe’s service ended the following year, and what began as a short-term plan turned into a lifelong commitment. “Sometimes life takes turns,” he says. “You don’t always get a choice.”

The restaurant’s first day left a lasting impression on Trinh. The former owners introduced the Nguyens to customers who weren’t sure what to expect from a new family, and some were hesitant to order. Trinh, who was almost 20 but says she looked closer to 12, told them that if they didn’t like the food, the meal would be on the house. They stayed, and came back the next day.

That early determination helped build the foundation of what Pho T & N would become: a trusted neighborhood restaurant. It’s a place where people bring their kids after soccer games, celebrate birthdays, or just sit over steaming bowls of pho after a long day. The family’s warmth and tireless work ethic quickly won over locals, and Joe’s easy rapport with guests deepened those relationships. He has a gift for remembering faces, names, and orders—a trait Trinh says he got from their father. “Sometimes I joke that our customers are like extended family,” Joe says. “We’ve celebrated their milestones, but we’ve also been there for their grief. It’s special to share so much of life with the same people over so many years.”

Even through long days and family health challenges, the restaurant has stayed open almost every day. Trinh says her mother believes the key to business is consistency: if the sign says they’re open until nine, they stay open until nine. Over the years, Pho T & N has closed only a few times, including one stretch for Joe’s wedding. Trinh remembers posting a big banner that read, We’re closing from this day to this day. Blame Joe. Customers took it in stride, joking that they’d just have to survive nine days without their favorite pho.

Joe Nguyen at Pho T & N.

Photo courtesy of Pho T & N

That kind of connection with the community has become the heart of the restaurant. “It was never the intention. Everything happened really organically in a way,” Trinh says. “It was our parents’ dream, and it became part of our lives. Then our kids came along, and it became part of theirs. We’re just members of the community running this business.”

Trinh often reflects on her mother’s form of encouragement—one rooted in love and caution. “In our culture, it’s not really about saying, ‘You’re so good, go do it,’” she says. “It’s more like, ‘Are you sure? It’s too hard. Don’t do it.’ That’s love. It’s them protecting us, giving us the best of what they worked for.”

Rang and Huyen officially retired in 2018 due to health reasons, passing the restaurant fully to their children. Joe continues to run Pho T & N with the same care and precision their parents taught them. Trinh, who later earned her BA, and Thai have both attended culinary school and have gone on to open Ba Sa on Bainbridge Island in 2019 and Ramie on Capitol Hill last year, both modern takes on Vietnamese cuisine. Their sister Linda manages Ba Sa’s daily operations.

The family behind T & N celebrates 20 years in Poulsbo.

Photo courtesy of Pho T & N

As Pho T & N turns 20, the family plans to celebrate the way they always have—by feeding their community. The restaurant officially opened on Oct. 25, 2005, and this year, on Saturday, Oct. 25, they’ll mark the milestone with an all-day anniversary event from 10:30 a.m.- 8:30 p.m. The celebration will feature a Lion Dance by Mak Fai Kung Fu at 1:30 p.m., a family toast at 2 p.m., and photo opportunities with all four siblings and their parents from 2:30-5 p.m.

The day will also include a flashback menu with prices straight out of 2005: pho with steak, brisket, chicken, or tofu for $5.99; stir-fried noodles with chicken, pork, beef, or tofu for $7.25; vermicelli bowls with egg rolls and chicken, beef, or pork for $7.49; special fried rice with chicken, pork, Chinese sausage, and shrimp for $7.95; egg rolls for $1.99 each; and bubble tea (with 17 flavor options) for $3.50.

Through it all, the family’s gratitude for Poulsbo has only deepened. “I’m just grateful that we get to be part of this community,” Trinh says. “It’s such a beautiful journey to share memories with our guests, our staff, and everyone who’s come through our doors.”

The post A Family Legacy in Every Bowl appeared first on Seattle magazine.

#CraveYourOwnPath

That’s the tagline of this year’s Seattle Restaurant Week, and with more than 200 options to choose from, each journey will certainly be unique. The city’s biggest dining promotion returns Oct. 26-Nov. 8—that’s two weeks, if you’re counting—with restaurants, caterers, food vendors, and pop-ups showcasing chefs’ picks, popular items, fresh specials, or otherwise noteworthy dishes on curated menus. Those bucket-list spots you’ve been meaning to check off? Find ‘em on the list, where you can filter your search by gluten-free or vegan, BIPOC- or woman-owned restaurants. Options at $20, $35, $50, and $65 meet you wherever your budget may be.

You’ve got to see this food

You will have to go looking for La Marea, a marisquería secreted away behind a counter in Ballard’s Fair Isle Brewing, but the search is so worth it. The rotating seafood tostadas reflect the cuisines of Mexico’s coastline, from Baja to Sinaloa and Nayarit, with international fusions adding depth and range to the flavors—dishes like rockfish torta de milanesa or koji-seasoned ahi with peanut salsa. See what’s next on the short-but-astounding menu, Tuesday-Saturday.

She is crave-worthy, she is taste

Lady Jaye, known for its evolving menus featuring smoked meats and steaks, is undergoing another upgrade. On Oct. 22, the West Seattle restaurant will emerge from a 10-day hiatus with a new identity (let’s call it Lady Jaye 4.0) as a sandwich shop. “We wanted to take everything we’ve learned in six years of running Lady Jaye and put it into something more fun, more approachable, and honestly, more Seattle,” says co-owner Evan Carter. “People know us for wagyu and for meat, but not everyone is able to afford a $50 filet mignon steak. Now, we’re putting the Lady Jaye stamp on sandwiches—the kind you crave, the kind you come back for.” With recipes like hot beef, hot fried chicken, a smash burger, and a classic meatball sub, they’re on the right path.

Taste America returns

The Four Seasons Hotel Seattle will host  the James Beard Foundation’s “Taste America” culinary series on Oct. 26 at 5:30 p.m., raising money for the organization’s mission to support equity, sustainability, women’s leadership, and a more resilient future for the culinary industry. Guests will enjoy more than 35 walk-around tasting stations from up-and-coming “TasteTwenty” chefs alongside local talent from Seattle, plus the best of Washington wines and craft cocktails. See who’s cooking and secure your tickets.

Take home a holiday feast

Holidays can be stressful even before factoring in the dirty dishes from preparing the feast. W Seattle is here to help with its Thanksgiving To Go offerings, perfect for smaller, cozy gatherings (each meal feeds two). You’ll find all the standards, like housemade dinner rolls, herb-roasted glazed turkey (light and dark meat), and gravy, as well as a sweet corn soup, poached pear and blue cheese salad, butternut squash stuffing, a cranberry-ginger compote, and desserts for Team Pumpkin and Team Pecan.

The post Restaurant Roundup: Seafood Tostadas and a Sandwich Reinvention appeared first on Seattle magazine.

Built in 1931, Bothell’s first junior high served students for decades before becoming an alternative high school. The city purchased the property in 2009, and McMenamins took it over a year later, restoring the five-acre campus into one of its most ambitious projects. It reopened in 2015 and has since become a world unto itself.

Anderson School in the mid 1930s.

When I heard the Bothell property was celebrating its ten-year anniversary, I joined a history tour to see the place through the eyes of the people who brought it back to life. The tour was led by Caitlin Popp, McMenamins’ tour guide manager and former company historian, who has a story for every hallway. She began with the building’s early years—the 1931 Zigzag Moderne-style art deco design by Seattle architect Earl Wilson Morrison, built by local shipwright Alfred Sundholm, and later renamed for longtime principal Wilbert “Andy” Anderson, remembered for his humor and his notoriously bad homebrewed beer. “We really see ourselves as stewards of these buildings,” Popp says. “It’s not just preservation, it’s giving them new life and inviting the community back in.”

The McMenamins aesthetic is instantly recognizable: low amber lighting (there’s a strict wattage cap at every property), surreal murals, found vintage-style furniture, celestial-inspired stained glass, and potted plants that seem to twist and grow everywhere. The atmosphere feels artful and distinctly Northwest—eclectic without being cluttered and dramatic without being fussy. “It’s whimsical art deco. We call it historic surrealism,” says Popp. Think velvet couches and leather chairs, the kind you might find in a classy old library or a swanky lawyer’s office from the 1930s.

The Woodshop, once the school’s wood shop, is now home to the property’s largest bar—a lively space with shuffleboard and pool tables, and a counter that runs nearly the length of the building. Just off this area, the brewery occupies a smaller adjoining room packed with ten stainless steel tanks. On tap are McMenamins standards alongside house-made creations like Bobcat Pale Ale, named for the school mascot, and experimental batches aged in wine or whiskey barrels. “We pay attention to what people love,” says brewer Alex Coggins, “but we still make the fun, weird stuff because that’s what McMenamins has always done.”

McMenamins swapped the fluorescents for warm, glowing lights in the hallway outside the old principal’s office, now a tiny bar and lounge.

Photo courtesy of McMenamins

Once the school’s wood shop, this lively bar now has shuffleboard, pool, arcade games, and TVs tuned to the game.

Photo courtesy of McMenamins

The old gym now hosts movies and live music, its walls lined with original vintage magician posters, including one from Carter the Great, a Houdini-era illusionist. The warm-water pool, where synchronized swimming coach Charlotte Davis once trained two Bothell Olympians after the sport debuted in the Games, still shimmers beneath skylights that stay open year-round. Since opening, more than 27,000 children and 200 adults have learned to swim here. Upstairs, the tiki-style Nui Nui bar overlooks the pool, where the mood is sultry and the Mai Tais are reliably good.

The former Anderson School gym before its transformation into today’s movie theater and music venue.

Photo courtesy of McMenamins

Before the restoration, the Northshore Pool was home to local swim lessons and community programs.

Photo courtesy of McMenamins

The North Shore Lagoon Pool today.

Photo courtesy of McMenamins

Nui Nui tiki bar overlooks the pool, a cozy spot for drinks and conversation.

Photo courtesy of McMenamins

Step outside and the campus opens into a patchwork of courtyards and gardens. Some are tucked into quiet corners; others spill toward the main walkways. Most are set up for all seasons, with covered patios and firepits that keep the air smelling of campfire.

Head gardener Sarah led us through edible beds that replaced old asphalt still faintly marked by the school’s four-square courts, now filled with herbs, flowers, and fruit trees used in the bars and kitchens. “Anywhere we have space for a garden, we do,” she says. We sampled four kinds of figs grown on the property, clusters of Concord-style grapes, and peppery, edible flowers. “We harvest things as they’re ready and take them into the kitchen for folks to use,” she says. A small flock of chickens adds to the sense that nothing here goes to waste.

Just beyond the gardens is The Shed—the only new structure on the property. The walls are paneled in dark wood, and bottles line the tiny bar from floor to ceiling. Bar manager Ethan Brotherton calls it “an altar to the brown stuff.” More than 200 whiskeys fill the space, from small-batch American to bottles from Japan, Israel, and beyond. In summer, the bar hosts Whiskey Talks with visiting distillers, and its whiskey club draws regulars chasing rare pours. If you visit, try the flannel shirt, a mix of Benriach 10, Meletti Amaro, apple cider, lemon, and spices, with the option to have it served warm.

Tavern on the Square, the property’s main restaurant, sits at the center of it all. Inside, stained-glass windows by artist David Schlicker scatter colored light across the wood beams. On the walls are several of the late Lyle Hehn’s large-scale paintings of art nouveau figures, suns, and swirling stills. Hehn, whose work also appears on McMenamins beer labels like Ruby, Hammerhead, and Terminator Stout, helped define the company’s surreal, Grateful Dead-inspired aesthetic.

The stone fireplace still warms the room in what was once the school cafeteria.

Photo courtesy of McMenamins

The McMenamin brothers, Mike and Brian, opened their first pub in Portland in 1983 and slowly built an empire across Oregon and Washington. Many of their 55 properties began as schools, theaters, and hotels, restored rather than replaced. The brothers have long said their goal is to keep the past in the present, a philosophy that guides everything from architecture to artwork. Today, McMenamins employs roughly 2,680 people.

And 10 years in, Anderson School still feels like the most imaginative campus in Bothell. “We really love this concept of community gathering spaces,” Popp says. “That’s what we consider all of our properties to be—places where the community can come together.”

McMenamins Anderson School will host history tours on Oct. 10 at noon, 2 p.m., and 4 p.m. with more planned throughout the year.

The post Anderson School: Lessons in Preservation appeared first on Seattle magazine.

Kenmore

Inside copperworks distilling Co.’s spacious Kenmore location along the Burke-Gilman Trail, De La Soil is a relaxed, community-driven, farm‑to‑table kitchen run by chef duo Cody and Andrea Westerfield (Lecosho, Serafina Osteria). Their focus is on seasonal, hyper‑local produce—almost entirely sourced from Tuk Muk Farm in nearby Woodinville—styled into approachable counter‑service dishes. Beef-fat baby carrots, chargrilled asparagus, smashburgers, and creatively crafted tacos are highlights, as are the rotating seasonal specials. The family‑friendly 5,000 square feet includes a great patio and plays host to regular events like trivia nights and pop-up markets. Naturally, Copperworks’ award‑winning spirits are available as well.

De La Soil, 7324 N.E. 175th St., Kenmore

Little Beast

Ballard

After popping up to great acclaim inside Fair Isle Brewing for a few years, Seattle’s favorite butchers are now striking out on their own. Taking over the former Ballard Pizza Co. space on Ballard Avenue, the folks at Beast & Cleaver have created a warm and welcoming English‑style pub, offering classic fare like Scotch eggs, meat pies, sausage rolls, sticky toffee pudding, and hearty Sunday roasts. Highlights so far are the lamb korma pie, currywurst rolls, and a perfectly charred pork chop with grilled nectarines. As with the pop-up version, it’s all made with top‑notch, PNW-sourced ingredients, while keeping whole‑animal butchery at the core.

Little Beast, 5107 Ballard Ave. N.W., Seattle

Caterer Richard Mullen cooks up barbecue standards.

Phot courtesy of Richard's Too Good BBQ Shop

Richard’s Too Good BBQ Shop

Madrona

In an old barber shop in Madrona, longtime caterers Richard and Lauren Mullen are cooking up barbecue standards like applewood-smoked chicken, brisket, pulled pork, and ribs. Plates come with two hard-to-choose sides: your choice of mac & cheese, bacon baked beans, dilly potato salad, collards, green salad, honey cornbread muffins, or mango-citrus coleslaw. Richard, who grew up in nearby Des Moines, is a former social worker, and he and Lauren built the shop on a foundation of community and social outreach. Everything on this menu is 100% gluten-free, and they also bottle and sell their sauces and rubs, all of which are vegan.

Richard’s Too Good BBQ Shop, 1123 34th Ave., Seattle

Marin

Downtown Seattle

Opened this summer in the recently renovated downtown Kimpton Hotel Monaco at Fourth and Spring, Marin is serving West Coast cuisine—as perhaps the name suggests. Under executive chef Robin Posey, the menu delivers globally inspired coastal fare made from PNW ingredients: grilled British Columbia king salmon, Oregon albacore tuna tartare, housemade pitas with smoked trout dip, and Rainier Beer-battered fish and chips. Longtime Seattle chef Posey (Lark, Toulouse Petit, the Hi-Life) is keeping things modern and fresh by adding cool global twists here and there. E.g., the Moroccan roasted chicken accented with ras el hanout, the charred carrots with harissa yogurt, and the marigold negroni with calendula-infused vermouth.

Marin, 1101 Fourth Ave., Seattle

Mint & Martini

Capitol Hill

This place is shaking up the fusion cuisine genre in the huge 4500-square-foot former Barrio space (RIP). Mint & Martini brings together modern Indian, Indochinese (and even a few Mediterranean and American) flavors, serving classics like biryani and lamb rogan josh and tandoori chicken, as well as a tikka masala pizza (your choice of protein), and even a selection of Italian dishes like pasta pomodoro and fettuccine alfredo. There’s a long, diverse list of beer, wine, and cocktails, and the mocktail list is pretty substantial, too. The food menu’s almost as massive as the restaurant, and about half of it’s veggie, so this place is a must-investigate for vegetarians who like to party.

Mint & Martini, 1420 12th Ave., Seattle

Kahlo & Loyal rethinks post-work tapas and tipples.

Photo courtesy of Khalo & Loyal

Kahlo & Loyal

Ballard

A block off the main drag, Kahlo & Loyal is serving cocktails and small plates in the former Little Prague Bakery space. Born and raised in Durban, South Africa, owner Sheldon Raju has lived and cooked around the world, and his new restaurant-bar is a patchwork quilt of culinary influences: Mexican, German, Chinese, Spanish, Korean, and South African, to name a few. Some crowd faves so far are the crispy paprika-smoked calamari with miso mayo, the bibim guksu-spiced soba noodles with pickled veg and poached quail eggs, and the steamed shrimp baos full of cucumber, mint, and basil. With mismatched china, walls covered in quirky art, and a peacock theme popping up throughout the space, it’s a fun addition to the ongoing Market Street (well, almost) portfolio of bars and restaurants.

Kahlo & Loyal, 5608 17th Ave. N.W., Seattle

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And on that note, here’s the latest newsbites to come out of our city.

Starbucks Reserve put on ice

The coffee giant’s two Reserve locations in Capitol Hill and SoDo, known for offering items you wouldn’t find at standard locations like cocktails, pizza, and affogato, were shuttered without much notice last week. The move is part of the company’s “Back to Starbucks” restructuring plan, which will see 1% of its stores in the U.S. and Canada close. If you always wanted to visit the Willy Wonka-esque cafe, you’ll probably need a plane ticket—Reserve locations in Chicago, Milan, New York City, Shanghai, and Tokyo will remain open.

Los Hernandez Tamales x Pasta & Co.

This is a culinary team-up that dreams are made of. Since 1990, Los Hernandez Tamales has fed its loyal fans in the Yakima Valley, with some diehards coming from across the state or country to try the scratch-made masa stuffed with savory pork and other fillings. You couldn’t have the James Beard Award-winning tamales shipped, or get them anywhere other than the small Union Gap shop, at least until now. The University Village and Bellevue locations of Pasta & Co. now carry the acclaimed traditional chicken and the seasonal asparagus tamales in frozen, half-dozen packages so you can cook them in your own kitchen.

Gong cha is here

The date for the Taiwanese bubble tea’s inaugural expansion into the Pacific Northwest has been set—and it’s today (or Friday, Oct. 3, depending on when you’re reading this). This Capitol Hill franchise will be run by Ajay and Prachi Keshap, a father and daughter duo that wants to grow Gong cha to 50 stores in the region by 2030. You could say the future is now; guests will be able to use the Super Wu machine, an automated drink dispenser, and enjoy other sweet treats like chocolate-dipped bubble waffles, plus Shin Ramyun instant noodles.

Get your hands on some chicken fingers

Late-night study sessions (or munchies, to each their own) are about to get crunchy. Louisiana-based Raising Cane’s will open its first restaurant in western Washington in “early 2026,” just off of the UW campus. That’s almost a year behind the originally planned opening. Another location in Lynnwood is on the calendar for summer 2026, “pending city approval and permitting.”

Something wicked this way comes

Set your creepy grandfather clock for 8 p.m. on Friday, Oct. 31. W Bellevue, in partnership with Don Julio, will host The Gothic Afterlife Halloween Party in the hotel’s Living Room Bar. The event will be a night of “dark glamour, elevated spirits, and unforgettable experiences,” featuring music by DJ Shan Da Don, ghoulish live performances, decadent bites for the undead, a tarot and tequila bar, a photobooth, and costume prizes. Early access tickets are on sale now for $65 plus fees; once those are gone, general admission will be $95.

The post Restaurant Roundup: Take-Home Tamales and Taiwanese Bubble Tea  appeared first on Seattle magazine.

Mofongo

Photo by Kyler Martin

The dish that tells the restaurant’s story: Mofongo at Lenox

Chef Jhonny Reyes opened Lenox in 2024 after running it as a successful pop-up. Its namesake pays homage to Lenox Avenue, which Reyes calls “the heart of Harlem,” and Lenox’s mofongo is at the heart of its menu. Mofongo is a traditional Puerto Rican dish of seasoned mashed fried green plantains and chicharrones served with proteins like chicken, pork, or seafood, and topped with a mojo sauce. Lenox’s version includes Pacific blue prawn and a lighter shrimp criolla broth. The dish is highlighted on the dinner and weekend brunch menus.

“At the core, it is still the same comfort food, but with ingredients and flavors that connect to both our New York upbringing and life here in the Pacific Northwest. It is really our way of honoring those roots while also telling our story,” says Brian Mar, operations manager at Lenox. 

Duck khao soi

Photo courtesy of Ginger & Scallion

Choose your own khao soi at Ginger & Scallion

There are many restaurants in Asia that make their mark serving a single dish. Here, with the high rent and other prohibitive costs of running restaurants, this seems like a risky move. This is why, when brothers and restaurant owners JP and Boss Siris shifted their concept to focus on khao soi, I gave an internal round of applause for such a ballsy move. It’s a move that paid off. 

Pho may always be Seattle’s primary noodle soup, but thanks to Ginger & Scallion, we now have an equally comforting bowl of noodles of a totally different nature. Instead of a clear herbal broth, we have a rich creamy one, and buttery egg noodles instead of rice noodles. Ginger & Scallion offers khao soi with a variety of unique proteins like duck and oxtail. 

I opt for the goat, because while khao soi is rising in popularity across the country, this may be the only spot offering goat khao soi. I enjoyed the tender pieces of bone-in goat, heightened by the squeeze of lime juice and slices of fresh red onions, so much that I almost forgot to enjoy them with the noodles. It’s almost like two meals in one, which I had no problem finishing.

Braised short rib cavatelli with tomatoes

Photo courtesy of Spinasse

Cookbook-worthy cavatelli at Spinasse

At Spinasse, the tajarin gets all the attention, and for good reason. Its underrated cavatelli with short rib ragu has a humble appeal in its simplicity—rich and hearty with just a few ingredients. The one I enjoyed recently included the last of the summer’s sweet cherry tomatoes, lightly blistered before serving. Chef Stuart Lane of Spinasse is writing a cookbook and this cavatelli will be included along with other recipes celebrating Piedmontese cuisine and Pacific Northwest artisan growers and producers. The cookbook is in its early stages, but will be available next year in time for us to recreate this dish at home next fall. 

Crab dip with SkyFlakes crackers. 

Photo courtesy of Phocific Standard Time

The ultimate bar food: Crab dip at Phocific Standard Time

There is so much variety with bar food, but most of the time, I just want a shrimp Cup of Noodles with a chilled gin martini. The folks at Phocific Standard Time read my mind and introduced the Phocup, Pho Bac’s signature pho in a hilariously branded foam cup for that instant noodle feel. I’ve always loved that this bar includes Asian comfort foods, but the fun surprise on the menu is the crab dip, a twist on the American spinach and artichoke dip. 

And what are we dipping? Bahn mi baguette slices and SkyFlakes crackers. Be still, my little Asian heart. It also adds fresh basil and fried shallots on top, which bring an herbal touch that complements its herbaceous, floral cocktails. The team at PST doesn’t take itself too seriously, but even with a fun riff on a dish, there are these thoughtful touches that bring culinary flair and amusement. 

Egusi soup with fufu

Photo courtesy of Pass D’ Jollof

Pass the egusi at Pass D’ Jollof

There’s more to order at Pass D’ Jollof than just jollof rice. Co-owner Rue Idayi recommends the fufu with egusi soup and describes egusi as “the culinary emblem of Nigerian identity and tradition.” This soup is a West African delicacy, especially for the Igbo tribe in Nigeria. The restaurant makes its egusi with ground melon seeds imported from Nigeria. It is prepared with fresh vegetables, palm oil, and a blend of spices. Idayi recommends enjoying the dish with clean hands to get the true experience. Grab a bit of fufu, pounded yam, between your fingers and dip it into the egusi to craft each satisfying bite. 

Tiffany Ran is a writer and the chef behind Babalio Taiwanese Pop-Up, a Taiwanese food pop-up, and the food editor of TaiwaneseAmerica.org. Much of her food exploration includes jumping between catering, restaurants, and the pop-up world. Her writing has been featured in Vice Munchies, Lucky Peach, Goldthread, JoySauce, Northwest Asian Weekly, and more.

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