With this breadth and depth of variety, you could try something different every day and still be intrigued and surprised with something new. Which brings us to a few places around town that are doing their thing with a limited engagement; they could be pop-ups, once a month events, or a chance to flex and push the boundaries of their imagination. With this creativity and deliciousness, one could eat well in Seattle.
If you could apply a sports analogy to Eric Rivera, he’d be Kyrie Irving; endlessly creative, sees things differently than most, ready to spread his wings, and still brings the goods. When Rivera announced his plans for addo (Latin for ‘inspire’) the local food world took notice. But here’s the thing - addo is many things. Dinners, cooking classes, events, pop-ups...it’s up to Rivera. The term ‘incubator’ is thrown around but at its routes, incubators are a chance to take an idea from fruition to reality and with addo, you can experience food in new ways, both familiar and adventurous. This fall, keep an eye out for his ‘I’m a Chef’ dinner on 11/9; take 12 of Seattle’s up-and-coming women chefs as they tell their story through food and highlight their talent. And that’s just one of the events that addo has on tap, keep track what else Rivera has up his sleeve on his website.
While most pop-ups are often of the food route, what if I told you that there was a funky wine pop-up where one could experience new and unfamiliar wines? There is, and it is called Disgorged. Hosted and organized by Zach Geballe at Queen Anne's Bite Box, Disgorged first got its pop-up start back in the summer and now for fall, it’ll be once a month on the first Friday of that month (but not in November as Geballe is heading to Europe for some R&R and more than likely imbibing). Check out Disgorged to try out wines that breathe and move with the whim of a somm and to check out what else Washington wine has up its sleeve and others wines from around the world new to you. Keep track of Disgorged on Geballe's Twitter feed and hit up the next one where Geballe will be, as he puts it, ‘creating a space for people to learn more without having to learn anything.‘
Fire & Scrape
The murmur and loud roar of Fire & Scrape became deafening when they first started posting up at the Fremont Sunday Market. Melty cheese scraped over potatoes? We. Are. There. In fact - we were there, if you caught our segment on the Seattle Refined show. News came recently that Fire & Scrape would have a weekly pop-up at The Whit’s End on Wednesday nights where they can use the bar’s kitchen to ramp up the number of vessels their melty cheese can reside in. If you’re not familiar with Raclette, it’s a specific type of cheese that is heated to a specific temperature and then the melty goodness is scraped onto something to nosh at your leisure. Typically, potatoes or a baguette are the vessels, with some pickles on the side to bring brightness to the richness of the cheese. But at this monthly eat-up, Fire & Scrape will have dishes like Totcho's, Steak and Cheese, and Apple Pie with the raclette treatment. Put it in your calendar that Fire & Scrape will be bringing the melty cheesy goodness at Phinney Ridge’s The Whit’s End on Wednesday nights for the foreseeable future.
Eaters of Seattle have been feverishly waiting for when Little Fish drops. With the pedigree of Bryan Jarr (Tako Truk, Madison Park Conservatory, and JarrBar) and Zoi Antonitsas (Madison Park Conservatory, Westward, Food & Wine Best New Chef), it’s understandable why. As it’s apt to happen with a restaurant buildout, delays can occur, so Jarr and Antonitsas have introduced their Little Fish dinner series on the first Monday of the month at Eastlake’s Cicchetti to sate fans. Ready yourself for shareable plates that feature seafood that displays the clever and delicious touches that Antonitsas is known for. With these monthly popups, the Little Fish team are introducing some of their dishes and welcome the feedback to ready themselves for when their restaurant is ready to open in Pike Place Market’s new MarketFront. (Full disclosure: I’ve known the team behind Little Fish since their days at Madison Park Conservatory and beyond).
If you haven’t been following Raised Doughnuts on social media, you really should. Because the sight of artful and mouthwatering doughnuts has driven Seattle in droves to the events that Mi Kim and Raised Doughnuts host. Here’s the thing that I think has resonated for many and resulted with Raised Doughnuts selling out so often; they know that blending nostalgia with craft is why we love doughnuts. And Kim is aware of that, she notes memories of growing up eating a doughnut with her family and that moment means so much. And with the pop-ups around town, Seattle has been able to benefit. But now eaters will patiently wait while she continues scouting locations for her brick and mortar location; until then, best to check out Raised Doughnuts Instagram page for the current happenings of where to indulge in these dollops of dough. Mi Kim is also one of the chefs participating in the previously mentioned addo 'I'm a Chef' dinner for next month.