Skillet. This place is becoming a local household name and understandably so. I went up to the Capitol Hill location and had the honor of trying their new tallow beef burger buns and it literally blew my mind.

Skillet's Chef Nick Novello, George dePasquale of the Essential Baking Company in Seattle, and the Skillet team set out to create a new bun for their burgers that bring us back to the roots of food. The focus of the bun is about sustainability, the use of natural and local ingredients, and obviously the outstanding flavor. Chef Nick talked about how in the 90s there was a shift in the use of ingredients in cooking, where manufactures and companies created these so-called "healthier" alternatives to natural ingredients. (Think high fructose corn syrup, canola oil, etc.)

But! With this returned focus that brings us back to natural and authentic ingredients, people are more health conscious and concerned about what they are putting into their bodies. I do have to say that the burger tasted that much better{/em} knowing that I can actually say and spell all the ingredients.

Cue the beef tallow bun. After a year of trial and error, the tallow beef bun was born and melts like butter in your mouth. In other words, the burger was BOMB. They serve the new buns on their burgers, "the basic," "the burger," and "the chub."

Chef Nick says the key to their new buns and their menu overall is making the food with love, taking their time, and keeping their standards high. Hats off to you, Skillet! Get on with ya bad self.

Tallow is a substance that is made from rendered animal fa{/em}t. Skillet has four locations in Capitol Hill, Ballard, Seattle Center and the Regrade.{/em}

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