What’s the deal with Seattle hotel food?

What’s the deal with Seattle hotel food?

From powdered eggs to wagyu tagliata, hotel food has the power to make or break a vacation. But, if you’re a local, where can you get a taste of that vacation mindset without leaving town? This week, host Brandi Fullwood talks to Seattle Times food writer Jackie Varriano about why locals ought to check out Seattle's hotel food scene.  Read more about hotel food scene at the Seattle Times: https://www.seattletimes.com/life/food-drink/from-hotel-theodore-to-palihotel-these-seattle-hotels-offer-great-food/ [https://www.seattletimes.com/life/food-drink/from-hotel-theodore-to-palihotel-these-seattle-hotels-offer-great-food/]  Discussed in this episode: * Buttery biscuits with a Seattle Underground Tour vibe * $32 burger that is unfortunately really worth it * A toast to the ladies who lunch * And why it’s worth it to eat with the tourists ---------------------------------------- Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it. Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org. Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Jim Gates [https://www.kuow.org/authors/jim-gates]. Our host and producer is Brandi Fullwood [https://www.kuow.org/authors/brandi-fullwood].  Become a member today at kuow.org/eats [http://kuow.org/eats]. See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

The go-to spot for omakase with a DJ set vibe

This week, host Brandi Fullwood talks to Brady Ishiwata-Williams, the chef and owner of Tomo, about his go-to spot for big birthdays, out of town friends, and honestly any day that needs an upgrade. Hint: a skatepark-view omakase run by a chef that makes the whole night feel like a perfect DJ set. Discussed in this episode: * Why eating at your friend's place hits different * Foie gras of the sea: crispy, fatty, briny * Hokkaido uni that melts in your mouth like ice cream * Pro Tip: be cool... the restaurants are reviewing you too — Brandi got "good vibes" Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it. Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org [seattleeats@kuow.org]. Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Jim Gates [https://www.kuow.org/authors/jim-gates]. Lucy Soucek [https://www.kuow.org/authors/lucy-soucek] helped produce and edit this episode. Our host and producer is Brandi Fullwood [https://www.kuow.org/authors/brandi-fullwood].  Become a member today at kuow.org/eats [http://kuow.org/eats]. See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

How to get a Screaming Good Meal Deal™

When you take into account quality, quantity, and the overall dining experience — what bites around Seattle give you the most for your money? This week, host Brandi Fullwood duels Tan Vinh in a screaming good meal deal battle royale (they’re not really going to battle, they’re just gonna talk about the best value bites around town).  Read more about these bites: https://www.seattletimes.com/life/food-drink/pho-potle-seattle-area-restaurant-debuts-build-your-own-bowl-concept/ [https://www.seattletimes.com/life/food-drink/pho-potle-seattle-area-restaurant-debuts-build-your-own-bowl-concept/]  Discussed in this episode: * Pho-potle’s value in going viral  * Tacos Cometa’s carne asada only menu * Nomadic Wine Bar’s under the radar flatbreads * A dive bar cheesesteak with a side of good vibes * And a voicemail from one of you lovely people!  Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it. Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org. Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Jim Gates [https://www.kuow.org/authors/jim-gates]. Our host and producer is Brandi Fullwood [https://www.kuow.org/authors/brandi-fullwood].  Become a member today at kuow.org/eats [http://kuow.org/eats]. Correction: Everything is fried in beef tallow at The Rebel but the confit garlic is actually made with avocado oil. A previous version of the episode said that the confit garlic was made with wagyu beef fat.  See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

A Malaysian pop-up that feels like home

This week, Host Brandi Fullwood talks to Emily Kim, [https://www.instagram.com/emilyk3/]co-founder of the Pastry Project and the founder of Crumb Magazine, about her go-to spot for a great meal. Kim seeks out Masakan [https://www.masakanseattle.com/], a Malaysian pop-up, wherever they spring up. From the pop-up booths to catered meals, their meals have become a fixture in her life. Discussed in this episode: * Hawker stall realness at the Ballard Farmers Market * Beef rendang that makes you feel like family * Pandan before it gets a Trader Joe’s moment * And curry puffs, curry puffs, curry puffs. Crispy, buttery, and aromatic Seattle Eats is  a podcast about Seattle's food scene and the best things to eat in it. Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at  206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org. Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Jim Gates [https://www.kuow.org/authors/jim-gates]. Our host and producer is Brandi Fullwood [https://www.kuow.org/authors/brandi-fullwood].  Become a member today at kuow.org/eats [http://kuow.org/eats]. See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Three Seattle restaurant openings you must try

From ancient grains to firefly squid, Seattle’s newest restaurants are trying it all. This week, host Brandi Fullwood talks to Seattle Met food writer Naomi Tomky about the restaurant openings— and one closing— that are hot on critics' minds. They discuss why these long-anticipated openings have diners and critics buzzing and which ones you’ll want to try. Read more about Seattle restaurant openings: https://www.seattlemet.com/eat-and-drink/2026/04/xian-noodles-ethan-stow ell-gordo-steak [https://www.seattlemet.com/eat-and-drink/2026/04/xian-noodles-ethan-stowell-gordo-steak]  Discussed in this episode: * Beast & Cleaver — a fan favorite makes a weeknight change * Gordo Steak — a steakhouse with fresh tortillas * Cafe Lolo — ancient grains-to-table  * Kakurenbo — omakase with classics and firefly squid! * And... what's actually “working" in the Seattle restaurant scene (hint: Spicy Hunan Kitchen) ---------------------------------------- Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it. Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510  and leave a voicemail. You can also email us at seattleeats@kuow.org. Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Jim Gates [https://www.kuow.org/authors/jim-gates]. Our host and producer is Brandi Fullwood [https://www.kuow.org/authors/brandi-fullwood].  Become a member today at kuow.org/eats [http://kuow.org/eats]. See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.