Favorite
Owner Megan Janes has been pushing seasonal popsicles with her family in the local farmer’s market circuit and at food festivals for the past three years. Now, in a new, brick and mortar, watch Seattle Pops get made in real time—or, just devour them. What was once home to Smash Wine Bar for nine years before it shuttered in 2015 is filled with Read more...
Favorite
This longtime ice cream cart that solely appeared at farmers markets now proffers the herbaceous talents of former Poppy pastry chef, Matt Bumpas, from a daytime walk-up window. Bumpas’s culinary bona fides come through in flavors like Moroccan honey or chipotle peanut butter. And ice cream names don’t get much better than Monkey Butt—a combo of banana and peanut butter Read more...
Favorite
Now transplanted from tucked away in a friendly Madison Valley storefront to a larger Central District home, this soul food spot puts things right with its headliner chicken and waffles, stunning biscuits (with or without gravy), and individual pies. In here, Seattle still feels like a small town. Read more...
Favorite
One of the two identical twin sisters who opened the charming Pie Bar splintered off to open this one in Ballard: Similar inspired pie-booze lineup, similar late-night hours, similar takeout window, even similar recipes—but about three times the size and able to sell whole pies. Though the baker sister stayed at Capitol Hill, you probably won’t discern big differences…these pies are Read more...
Favorite
Darren McGill and Kristine Martin-McGill come up with flavors as they go at the ice cream counter now tucked into their own Happy Grillmore burger joint, where they have plenty of meal fixings to use as inspiration. They’ll throw shiitake mushrooms, avocado, and soy sauce into a scoop; next-door sibling Nate’s Wings and Waffles provides the filling for the Chicken and Waffle ice cream expected back this summer. The Read more...
Favorite
A student-friendly shaved ice spot from the owners of Thai Curry Simple. Bowls start with something sweet, usually some combination of jewel-like fruits and housemade herb jellies. Combo no. 3, the lord chong bai tauy, is made with bright green pandan noodles—mild in flavor and tender—a fat scoop of snowy ice, then a final drizzle of coconut milk and toasted palm Read more...
Favorite
Juicebox’s Kari Brunson and Hot Cakes founder Autumn Martin created a lineup of vegan ice cream that’s crazy decadent, deeply flavored, and in no way a dietary consolation prize. Their scoop shop serves frequently rotating flavors, like brown sugar vanilla, gingered golden milk (which tastes, in the best possible way, of pure ginger), and salty caramel ash that’s sweet and Read more...
Favorite
Vegan champion Makini Howell doesn’t spread the plant-based gospel through savory dishes alone, oh no. The restaurateur’s quaint sweet shop dispenses soft scoops of seasonal delight: hibiscus cherry ginger, rhubarb orange blossom, avocado lavender with black pepper, which isn’t too floral or spicy but balance despite its atypical combo. Read more...
Favorite
The seasons of Kurt Timmermeister’s Vashon Island dairy farm drive the bucolic flavors at his counter in Chophouse Row: salted plum, Sichuan peppercorn, and glorious ice cream versions of his famed Flora’s Cheese. Read more...
Favorite
A bakery that just does cookies? This 19th Avenue spot sounds so simple, but owner Robin Wehl finds the sweet spot between homespun and creativity: Salted butterscotch. Oatmeal chocolate chip with tart cherries in lieu of raisins. The mackle’smore plunks a s’more cookie on top of a graham cracker, and the birthday cake cookie sports enough sprinkles to garnish an Read more...