Food Archives - City Arts Magazine

Tacos Chukis brings some color back to the Central District

“To me it’s a Seattle restaurant,” says Tacos Chukis owner Roberto Salmerón, seated at his fourth Chukis location. “It wouldn’t be the same had it evolved somewhere else.” Photos by Kelly O

“I’m proud to be a minority owning four restaurants in Seattle, doing well, kicking ass with something I love, something I grew up with,” says owner Roberto Salmerón.

Cloudy with a chance of peppercorns: a new restaurant specializes in Sichuan and Yunnan cuisine

Chef Travis Post heats the oil and spice to make a Chinese classic, Ma-Po tofu. Photo by Kelly O.

The restaurant’s name, Plenty of Clouds, is a portmanteau: Sichuan is known as “the land of plenty” and Yunnan means “below the clouds.”

A meal at Jerk Shack takes you someplace else

“There are a few things that can bring people on opposing sides together,” says Trey Lamont, chef-owner of Jerk Shack. “Some of those things are music, food and art. They grab emotions from your genetics. They makes you feel a certain way.” Photo by Kelly O.

Engage vacation mode at this Caribbean restaurant in Belltown.

Old World Wonder

Cooking classes at Luigi’s last two-plus hours and result in a five-course meal shared family-style at the kitchen table. The experience pairs nicely with an Italian red. Photos by Kelly O

Luigi’s is more than a restaurant—it’s a way of life.

Can a Café Fight Gentrification?

Cote Soerens in front of La Resistencia’s permanent South Park home on 14th and Cloverdale, currently under construction. Photo by Kelly O.

La Resistencia brings fancy coffee—and community awareness—to South Park

Pop-up No Cookbooks Allowed Honors Its Collective Past

Chef Melissa Miranda works the Sugar Hill kitchen preparing Vietnamese home cooking for No Cookbooks Allowed’s first iteration last November. Photo by Jordan Nicholson

Home is where the flavor is.

Sushi is Simplicity

Chef Kotaro Kumita readies a portion of o-toro (bluefin tuna belly), a staple of any traditional sushi omakase. Photo by Kelly O.

At Sushi Wataru, chef Kotaro Kumita sticks to tradition.

Meatless in Seattle

The Carlile Room is one of several Tom Douglas restaurants serving the Impossible Burger. Photo by Kelly O.

Inexpensive and nutritious, the meat-free burger will feed the future. But how does it taste?

A Mouthful of Hygge

Holly Prairie shows off freshly formed kringle, an almond-and-pastry Christmas tradition. Photos by Kelly O.

Nielsen’s Pastries preserves culinary culture with coziness.

Noodle Boom

Betsutenjin’s prawn miso ramen, a funky twist on classic ramen.

More than Capitol Hill’s latest food trend, ramen is an obsession.

Cocktail Immersion

“The processes and techniques we use at Navy Strength are the same as any modern cocktail bar,” says owner Chris Elford, “but through a much more fun lens. We want to focus on the tropical aspect because that’s what we think Seattle needs.”

Enjoy Navy Strength, Seattle’s newest and smartest tiki bar, any way you like.

So Good, So Different

Girin’s Samjok-O and its more mellow cousin, Lunar Brew, are served in chilled brass bowls. Photo by Rina Jordan photography.

A thousand-year-old elixir is reborn in Pioneer Square.