Seattle Eats
The Seattle food scene and the best things to eat in it. New episodes every Thursday.
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Episodes
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The makings of a perfect hot sandwich
Seattle Times restaurant critics Tan Vinh and Bethany Jean Clement explain the components of a great hot sandwich and reveal three of the best sandwiches in Seattle.
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Is fancy craft chocolate worth the price tag?
Seattle Times food writer Jackie Varriano talks about the growing artisanal chocolate making scene in Seattle and why it’s worth it to shell out $13 for a craft bar of cacao confection.
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‘I didn’t know tahini could taste like this’
Tan and Seattle-based food journalist and author Rachel Belle dive deep into tahini and the role it plays in Rachel's homemade hummus recipe. This simple ingredient has a wealth of flavor and uses, as well as a complex history in Middle Eastern culture.
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The biggest restaurant shake-ups in March
Tan Vinh and guest Chris Solomon discuss the biggest new restaurant openings in the Seattle region: Two Chinese restaurants in suburbs around the city. Plus, three iconic restaurants closed, including one in the heart of Chinatown.
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5 screaming meal deals
Tan Vinh shares his list of the 5 best meal deals in the region and the best times during the week to get an affordable meal.
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Seattle’s latest trend: Fusion pizza
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Restaurants get pricey (and creative) as costs rise
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Your guide to Seattle's udon scene
Tan visits udon noodle house Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.
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The Detroit-style pizza everyone’s talking about
Tan visits Derek Reiff at his new restaurant, My Friend Derek's, the day before it opens to talk about what Detroit-style pizza is and what it’s like to go from a pop-up sensation to a sit-down restaurant.
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The tastiest dishes we ate this past year
Tan talks with The Seattle Times food writers Jackie Varriano and Bethany Jean Clement about the best dishes they ate last year.
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The best wine at Costco for under 20 bucks
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BONUS: Why are restaurants so expensive?