Local restaurants6/20/2023 ![]() ![]() Takeout Intel: Preorder online and seek out the dedicated takeaway queue for swift pickup. Don’t sleep on the early morning breakfast sandwiches, either. Later on, Market regenerates as a centrally located destination for happy hour, group hangs that cost less than a steak house, or the sort of Seahawks prefunc that involves lobster claw bloody marys. By day, retirees cap off a morning of art appreciation with chowder, salads, and white wine. Which makes sense this Market sits inside Seattle Art Museum, where you can now tear into a fried soft-shell crab in a bag amid ample lights and white-backdrop gallery vibes. What it doesn’t have: the original’s net-forward fishmonger aesthetic. It’s got all the favorites-chowder, fish and chips, those petite split rolls heaped with barely dressed crustacean. Shubert Ho’s original seafood bastion in Edmonds has spun off a location in downtown Seattle. ![]() Superfans of the Market’s lobster and crab rolls can get that same fix 18 miles to the south. Takeout Intel: Newly available for both lunch and dinner. Order the majestic carne asada or a fajita platter and a special machine by the bar will turn balls of dough into made-just-for-you flour tortillas-fresh, hot, and puffy as a Northwest coat closet. Jackalope remade the longtime home of El Sombrero into an agave spirit destination that serves lunch and dinner nearly every day of the week. When he’s not dazzling Seattle with smoked meat, owner Jack Timmons gets downright scholarly about Tex-Mex this seemingly simple dish is the litmus test of a cuisine often undervalued, and underseasoned, outside of the Lone Star State. This handiwork is nigh invisible beneath the expressionist swirls of sharp cheddar and queso Oaxaca, and a fusillade of spice in the form of deep red chili gravy. The saxophone-size beef rib fajita wins Instagram, but the most genius dish at the Jack’s BBQ Tex-Mex spin-off is practically meatless (okay, there’s brisket in the gravy): Enchiladas, burly corn tortillas wrapped around amicably melted cheese. Jackalope Tex-Mex and Cantina Columbia City Takeout Intel: Literally the only option here online preorder is your friend, people. Even more impressive: the whole menu is gluten free. Seldom do restaurant closures come with such happy endings-or such a preponderance of genre-expanding fried bird. You can order chicken by the individual piece, provided the kitchen hasn’t already run out for the night. ![]() ![]() Chicken Supply offers only one dessert, but I’d physically fight someone for another piece of Stephen Toyofuku’s butter mochi cake. This is “hang a U-turn” level chicken, but Campbell’s sides trade American South staples for coconut collard greens, flawless garlic rice, and cold pancit that could rock a high-end tasting menu. joined forces with partner Donnie Adams to turn this mini space into a wing-slinging tribute to Jollibee and other triumphs of Filipino-style fried chicken-juicy, crunchy, with notes of soy sauce and lemon. The longtime lieutenant at the fantastic Opus and Co. Most of North Seattle, it seems, is high on Paolo Campbell’s Chicken Supply. Sometimes we bend our own rules (like the coffee shop we couldn’t resist sneaking in here) but one directive holds firm: We write only about places where we’ve actually dined and paid for our own meals. Obligatory exposition: Seattle Met updates this list every few months. So let’s go check them out this time around, our semi-regular best new restaurants feature includes specific details on takeout. Some of us have paused on indoor dining, but these indefatigable newcomers brave daily destabilization to bring us katsu and queso, nixtamalized tortillas, and vegan laksa. Then along came omicron, whipsawing our current reality. Seattle restaurants braved rough months, but rose to our surreal occasion with new approaches, new dishes, a new energy that crackles even louder than it did before the pandemic. ![]()
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