Eat Here Now

What We're Eating Now August 2018

This month’s favorites: tamales packed with bacon, a barbecue-friendly red wine, and the best deep dish pizza in town.

By Rosin Saez, Allecia Vermillion, and Sean P. Sullivan July 17, 2018 Published in the August 2018 issue of Seattle Met

A slice of Pepperoni Paint Job from Breezy Town Pizza.

Pepperoni Paint Job at Breezy Town Pizza

Windy City Pie was the best deep dish in town—until it spun off this destination for sourdough-crust pies inside Beacon Hill’s Clock-Out Lounge. It’s all that crisped cheese goodness, now with a saltier, slightly tangy crust, a style that hovers somewhere between Chicago and Detroit. The Pepperoni Paint Job, with its dual layers of meat, is a great introduction, but owner Dave Lichterman’s experimental specials, like a slice inspired by biscuits and gravy, are bizarre and wonderful. —Allecia Vermillion

Desert Poetry from Stampede Cocktail Club 

A funhouse of booze, this Fremont bar from Paul Shanrock has a stately vibe, that is until you enter the loo where flamingo wallpaper in an arresting shade of pink is, well, sobering. Around the corner, a tropically set room is the ideal spot to drink the Desert Poetry, a cocktail of tequila, passion fruit, pineapple, lime, agave, and Peychaud’s Aperitivo liqueur. —Rosin Saez

Outlaw’s Pork-Packed Tamales

Steve Kipp taught himself the labor-intensive art of tamales, which is probably why his cart in Belltown sells both classic iterations (chicken and salsa verde, chipotle pork) and combos that might scandalize your abuela, like spicy barbecue beef with bacon. Sure, his tamales burst with way more filling than is strictly authentic, but nobody’s complaining: Outlaw regularly sells out, so get there early. —AV

Chicken Chile Verde Victual at Uncle Eddie’s

One of South Park’s newest neighborhood pubs, Uncle Eddie’s is a please-everyone type of establishment. That’s why there’s parking, weekend brunch, a family-friendly atmosphere. But most of all, there are satisfying sandos of every ilk, like a chile verde–doused chicken on Grand Central bread. Cilantro haters beware, this is a wonderland of herbaceous zest. —RS

A Barbecue-Friendly Red

Involuntary Commitment Red Wine Columbia Valley 2016 $19

A side project from the folks at Andrew Will, this wine is a blend of cabernet sauvignon, cabernet franc, and merlot. Yup, the gang’s all here with aromas that pop, plus notes of savory herb, cherry, and tangerine peel. Pure, seamless fruit flavors follow. Wine this good doesn’t come along too often at this price, so commit to a bottle or two. Pair with: one last summertime cookout. —Sean P. Sullivan


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