Lil Woody’s is winding-up for its popular Burger Month {#SeattleBurgerMonth} coming to neighborhoods across the city.

In preparation for this popular event, here are the details that burger fans need to know:
  • The event runs from Tuesday, February 2, 2021- March 1, 2021.
  • Lil Woody’s locations will be featuring a weekly burger from 4 notable chefs who offer their culinary twist on the beloved sandwich. These one-of-a-kind concoctions are not to be missed and are worthy of trying each version.
  • Diners who purchase all 4 of the burgers during the month can receive a pair of limited-edition, 100% upcycled cotton Lil Woody’s socks from Arvin Goods. Stamp cards are available from any location and may be redeemed for the socks at the end of the event. (Stamps are given for walk-up and pick-up orders only.)
  • Order burgers and find information at https://lilwoodys.com/.

Burger Month 2021 Chef Lineup:

February 23- March 1

Monica Dimas {Little Neon Taco}

NEON TORTA BURGER: Monica first got into food when she took time off from pursuing her English degree and found herself pleading for a position at Gasperetti’s, a high-end restaurant in her native Yakima, Washington. A relative newbie to cooking (her mom, originally from Mexico, had done all of it when she was growing up), Dimas was now where she was meant to be.

During the course of more than a decade, her career took off, especially once she hit her next stop, Café Campagne. From Campagne and Spinasse to Monsoon, Anchovies & Olives, and Mkt., Dimas’ fine-dining training was leading her to a much more casual destiny. Striking out on her own, she launched Neon Taco on First Hill and Westman’s Bagels and Coffee in 2018. She also opened Tortas Condesa and Sunset Fried Chicken in 2015 and 2016 respectively. Learn more about Monica at littleneontaco.com

Ingredients: Avocado mayo, Cabbage cilantro slaw, Sauteed onions & jalapeños, Cotija, Pulled pork, Little Neon house-made Telera

Says Monica: “The Lil Neon 'burger' is a modern take on the traditional tortas I ate as a kid and deeply inspired by the Condesa and Roma neighborhoods of Mexico City and the torta spots there."

 January 26-- February 1 | Brady Williams {Canlis}

THROWBACK BURGER: Burger Month kicks off with a week-long redux of the “Good Old Burger” from Chef Brady Williams of Canlis, a 2020 Burger Month fan favorite. From Tuesday, January 26-Monday, February 1, diners can try {or retry} his burger at all Lil Woody’s locations: Fry sauce, American cheese, dry-aged grilled beef patty, shredded romaine, sliced pickles, Yubeshi onions.

Born in Southern California, Brady spent his younger days pursuing a professional hockey career. A serious injury would change those plans and he returned home to find his first job in the kitchen- working at his grandparent’s neighborhood diner. In 2012, he was selected as the Chef de Cuisine at FT33 in Dallas, before moving to Brooklyn, where he worked as the Executive Sous Chef at Roberta’s and the two-Michelin-starred Blanca.

In 2015, Brady joined Canlis as its sixth-ever Executive Chef. Since then, he has garnered a number of local and national awards, including a perfect, 4-star review from the Seattle Times. He was also named a Finalist for Rising Star Chef of the Year by the James Beard Foundation for 2017. In 2018, Brady was named as one of Food & Wine’s Best New Chefs, and in 2019, took home a James Beard Award for Best Chef: Northwest.

February 2-- February 8

Aakanksha Sinha and Uttam Mukherjee - {Spice Waala}

GULLY SANDWICH: For Aakanksha and Uttam, the road to risk-taking and entrepreneurial food life began as children. Aakanksha was born in New Delhi, India.  Uttam was born in London, grew up in Spain, and then moved back to India when he was 10 years old.

When Uttam and Aakanksha met, they shared a passion for home cooking. Their first day cooking authentic Indian Street food for the Seattle public came at the Fremont Sunday Market. They opened their first free-standing location in 2019 on Capitol Hill. The duo opened a second location in Ballard in January 2021 and serve a menu of kathi rolls, chaat, and other snacks for takeout and delivery. Learn more about Uttam and Aakanksha at spicewalla.com.

Ingredients: Cilantro chutney, Pickled red onions, Pepper crunch with garlic, Spice Waala spiced yogurt marinated fried chicken thigh, on a brioche bun

Says Uttam and Aakanksha: “Our burger takes us back to the gully's (streets) of India - specifically Jama Masjid in New Delhi where we would eat the most perfectly spiced and juicy fried chicken at one of the street vendors. We tried to pay tribute to this and added some signature items from our menu like our Cilantro Chutney. The pickled onions & garlic chili crunch compliment the fried chicken perfectly and enhance the flavors. At Spice Waala, we try to provide flavors that make Indians nostalgic of home and introduce others to flavors that we loved from India. We hope this burger does that for all of you!”

February 9- February 15

Ricardo Valdes {Raiz}

COCHILOCO BURGER: Growing up in Oxnard, California, first generation American Ricardo Valdes was influenced by his grandmother’s relationship to food, family, and the Mexican community. 

He graduated from the University of California San Diego with a degree in Biology, and later enrolled in the culinary program at the Art Institute in Santa Monica. Valdes dropped out after four months in favor of learning on the job as part of the team at Dominique Crenn’s first restaurant, Abode. Valdes moved to Seattle, first becoming chef de cuisine of Brandon Pettit’s Delancey and then joining Matt Dillon’s team at London Plane, where he cooked from 2012 to 2015. He opened El Xolo in early 2019 in the former Neon Taco space inside Nacho Borracho. Valdes opened Raiz before the year was out, with his longtime friend Chef Kenny Villegas and the spirit of hospitality inherited from his grandmother. Learn more about Ricardo at raizseattle.com

Ingredients: Salsa Macha Aioli, Bacon wrapped jalapeño popper (filled with cilantro cream cheese), Escabeche (pickled carrots, onions and jalapenos), Queso Oaxaca, Raiz chorizo patty, Avocado slices, Pub bun with sesame seeds

Says Ricardo: “Our burger was inspired by the flavors of Mexican street food! Specifically, in southern California. Aggressive seasonings, heat, crispiness and acidity. We threw a jalapeno popper with cream cheese on top as a lil nod to Seattle, a la Seattle dog.”

February 16- February 22

Daisley Gordon {Café Campagne}

DU SUD BURGER: Born in Jamaica, Daisley's parents left him and his three siblings with their grandparents while they got established in Louisville, Kentucky, where his mother had a friend. The kids moved to Kentucky when Daisley was seven.

He attended the Culinary Institute of America Hyde Park and as part of the curriculum he completed an externship with a Certified Master Chef in Dallas. His first job in Seattle was with Tom Douglas at Etta's in 1995. He stayed just one month because there was a lead cook opening at French restaurant, Campagne with chef Tamara Murphy and sous chef, Jim Drohman. Within two years he became the sous when Tamara left to open Brasa and Jim became the Executive Chef. When Jim left to open Le Pichet, he couldn't pass up this opportunity to be Executive Chef.

In August of 1994, Café Campagne was added as a one-room sibling downstairs with a more casual atmosphere and menu. Campagne closed in 2011 and reopened the same year as Marché, a casual bistro and wine bar. Daisley became part-owner of the business in 2011. Marché closed in 2014. Daisley became sole owner in 2016. Learn more about Daisley at cafecampagne.com

Ingredients: Harissa Rouille (harissa red pepper mayo), Pickled onions and capers, Whipped goat cheese,

1/3 lb. ground lamb and Painted Hills grass-fed beef burger with rosemary and garlic, Lil Woody’s house bun