Lily Wu’s Long Journey to Become a Seattle Restaurateur | Eater Seattle
She owns five restaurants, including a stunning new waterfront spot. Credit hard work and biang biang noodles.| Eater Seattle
Not long after Jesse and Kit Schumann started Sea Wolf, they stopped accepting tips at their bakery. They opened their brick-and-mortar on Stone Way in 2016, at a time when the food world was debating the merits (or demerits) of tipping as a practice. Anti-tip advocates argued that tipping exacerbated racial inequality and pay disparities […]| Eater Seattle
One of Seattle’s best barbecue places is getting out of the barbecue game. Later this month West Seattle’s Lady Jaye is converting into a sandwich shop, leaving behind its entree-and-sides formats to focus on “over-the-top handhelds,” the owners said in a press release. Naturally, these sandwiches will be meat-forward, like a wagyu smash burger, a […]| Eater Seattle
Here’s a list of notable openings we’ve clocked in the Seattle area in the last month. If we missed something, please email us: seattle@eater.com. FISHERMAN’S TERMINAL — The highly anticipated restaurant from the Pacleb brothers, Pidgin Cooperative, is now in its soft-opening phase, serving a variety of Asian-diaspora-meets-Pacific-Northwest ingredients dishes. (Try the kimchi! It’s vegan!) For […]| Eater Seattle
She owns five restaurants, including a stunning new waterfront spot. Credit hard work and biang biang noodles.| Eater Seattle
Makini Howell has moved on from her acclaimed restaurant to set up a tofu company called Makini’s.| Eater Seattle
Christina Wood’s new cookbook “Pastry Temple” aims to be the guide she wishes she had.| Eater Seattle
