In The Works
Same Same Noodle Bar and Bok a Bok
All things noodles from soba noodle soup with yuzu and Dungeness crab to wokked fried sweet potato noodles with curried pumpkin are on the sample menu for Brian O'Connor's White Center noodle bar; he's hoping to open late summer and early fall. The chef's food became familiar to Seattleites when he ran the kitchen at Skillet Diner in its earliest years, and most recently at Roux, before O'Connor struck out on his own. Slated for an earlier opening is Bok a Bok, a Korean chicken and biscuits joint that should be ready by late spring, early summer also located in White Center.
Young and Young Smoked Fish Co.
The Columbia City Source reports that Hillman City is getting a fish shop from brothers Zac and Jesse Young whose expertise lies in cold-smoking fresh fish from the Pacific Northwest.
Plate of Nations
Get on the Link light rail to explore cuisine south of the city with 14 restaurants along MLK Jr. Way S participating in the sixth year of the promo. Portions are large enough to share from $15 and $25 set menus from participants including Huarachito’s, Thai Savon, Foo Lam, and Momona Cafe.
Edouardo Jordan named one of Food & Wine's Best New Chefs 2016
The chef and owner of Salare scored a spot on the magazine's annual list of Best New Chefs. Look for Jordan on the cover of Food and Wine's July issue.
Mollusk ends 20 percent service charge
The South Lake Union restaurant brings tipping back, the Seattle Times reports.
Daniel's Broiler and Chandler's Crabhouse add service charge
On the latter, only the Seattle locations of the Schwartz Brothers restaurants– Daniel's Broiler Leschi and Lake Union, plus Chandler's Crabhouse– will all add a 20 percent charge joining the slew of other Seattle restaurant groups to achieve the $15 minimum wage. The charge began April 5 the Seattle Times reports.