If you haven’t gotten your hands dirty with Bodega’s new special, it’s time to get to know its alitas de pollo. These little wings are tossed in a chipotle barbecue sauce and served with a side of lime aioli.
We debuted this special at this month’s First Thursday Art Walk to the tune of jams by Eli Rosenblatt and the band. You can try it all month at Manu’s Bodega!
Is there a difference between Manu’s Tacos walk-up window and the taco stand in the Flatstick Pub?
Why yes, there is! The walk-up window, opened 11am to 2:30pm exists for your daytime taco fix including drink specials like its horchata and food specials unique to the walk-up window. For example, the hibiscus mulitas. A distinct savory quesadilla with melted cheese, earthy and tropical hibiscus, fresh cabbage and a tangy queso.
“We’re introducing new taco specials to those who come to us specifically for their taco fix. Specials will feature unique regional tacos and seasonal produce. We want these specials to showcase lesser known tacos and dishes so that even on your weekday lunch break, you can experience something new along with our standbys. If a special gets popular enough, we might put it on the regular menus upstairs and downstairs in the Flatstick Pub,” says Manu.
Taco’s queso dip honors a classic from Manu’s former hometown of Austin, Texas and because every good pub needs its own chips and dip, you can find this queso dip at Flatstick’s Manu’s Taco stand 3pm to 11pm to enjoy with beers from Flatstick.
But the best part of having two? You can get your taco fix seven days a week,
It’s not every day we get a request from a respected chef like Naomi Pomeroy asking to learn about soba making. Naomi has worked with ceramics, she said, which led to an instant affinity to the soba making process.
You have to feel the dough, Soma instructs, as she kneads the dough and molds it to the shape of a chrysanthemum bud (a specific process called “kikuneri”). Weather and humidity changes will require you to add more water to the dough, or less.
She shared an udon and soba lunch with us that day and we spoke of food and family. We heard about her trip to Japan, her love of Japanese food, and that she makes a mean okonomiyaki.
Chef Naomi-san became an honorary member of the soba crew and from there, we decided to take Kamonegi on the road and bring soba to Portland. Specifically, a unique one night only experience: 6-courses and sake pairings.
August 9th, 2016
Smoked Albacore Tataki, Zucchini Yakibitashi, yuzu salt and blueberry ponzu
Shinsei Junmai Daiginjo, Kyoto
Breakfast radish with Sansyo-shiso miso; foie gras tofu, wasabi and bonito broth; Chawanmushi, matsutake, shrimp, mitsuba, corn; Purple carrot nakazuke; Soy cured mozzerella
Seikyo Takeharo Junmai “Mirror of Truth”, Hiroshima
Scallop and Pork Okonomiyaki, Mid Summer Salad with miso-sesame vinaigrette
Joto Nigori, Hiroshima
Alaskan Sockeye Salmon marinated in sake lees and Kyoto sweet miso, buckwheat corn polenta, squid ink nori, nori jam, garlic flower blossom
Fukuji Junmai Ginjo, Kobe
Kamo Seiro, buckwheat noodles, roasted duck breast, duck meatball, sweet onion, mitsuba, yuzu zest
Shichi Hon Yari Junmai “Seven Samurai or Seven Spearsmen”, Shiga
Red bean terrine, buckwheat tea ice cream, Okinawan bown syrup, matcha, kinako powder
Asahi Shochu, Kikaijimo
In Portland, we were honored and inspired by the opportunity to share the kitchen with chef Naomi and her staff. More importantly, we were bowled over with the unparalleled warmth and hospitality from her team– providing us a place to stay, bringing us Blue Star donuts for breakfast and Hat Yai chicken wings for lunch on the day of, taking us out for daiquiris at the Rum Club, and much more.
A list of where we ate so you can hit it:
Pop Up Day
SEATTLE, June 22, 2016 — After a soft opening week, Manu’s Bodegita officially opens Monday, July 25th at 1509 East Madison Street with a full menu that includes breakfast tacos Monday through Friday, 7am to 11am. Breakfast tacos are $3.50 each or 2 for $6 and come in two kinds: veggie and chorizo.
Manu’s Bodegita will serve coffee from Honor Society Coffee, including an array of espresso drinks like the Mocha Abuelita using Mexican chocolate and Cortado con Panela, a cortado sweetened with a Latin cane sugar.
As part of the grand opening, Bodegita will roll out its full menu which includes sandwiches, rice bowls, salads, empanadas and tostones,
Manu’s Bodegita’s hours are Monday through Thursday 7am to 9pm, Friday 7am to 1am and Saturday 8am to 1am. With late night and dinner service available at Bodegita, Manu’s Bodega will be changing its hours to Monday through Friday 11am to 3pm. It will continue to host First Thursday Art Walk events every month, and will offer its space for private events and dinners in the evening. For inquiries about private events, please email firstname.lastname@example.org.
Social media handles for Manu’s Bodegita:
SEATTLE, June 10, 2016 — Manu’s Bodega chef-proprietor Manuel Alfau will debut two new locations in Pioneer Square and Capitol Hill this summer.
Manu’s Bodegita (means “small bodega”) in Capitol Hill is a Latin cabana taking residence in the former Little Uncle outpost at 1509 East Madison Street. The grab-and-go friendly menu will feature a selection of Manu’s Bodega best sellers like its Cubano dip, Peruvian Pork Belly, Puerco Asado, and new seasonal items. Seasonal items will include Peruvian and Argentinian style ceviches for warm weather months and hearty stews like Manu Bodega’s sancocho with pork and sausage. Manu’s Bodegita will cater to foot traffic and local residents, with the potential for late night hours and online ordering.
Alfau will also bring guisado style tacos (Name of the taqueria to be announced) to indoor golf and duffleboard haven Flatstick Pub’s Pioneer Square location on Second and Main at 240 Second Ave S. Alfau’s taqueria will feature braised meats like a savory chicken mole, pulled beef, braised pork rinds in a tangy salsa verde, carnitas, chorizo and potatoes, and a vegetarian option. He will also include a signature queso dip reminiscent of the taquerias in Austin, Texas, where his family first settled after immigrating from the Dominican Republic. Alfau’s taqueria will be the official food provider for Flatstick Pub. Visitors will be able to bring tacos to enjoy downstairs at while enjoying mini golf at Flatstick Pub.
“These projects represent my culinary background and upbringing, but each spot is meant to adapt to its neighborhoods. Bodega Pioneer Square has come into itself as a Latin hideaway since we set up our patio, and our happy hour is great for those who live and work nearby.
The food at Flatstick, like the space itself is meant to be fun. Traditionally with guisado style tacos, these ladies would set up braises in clay pots early in the morning and let them go low and slow. It’s exactly the kind of food that goes well with some beers and a round of games and golf. Bodegita in Capitol Hill will provide the fast pace neighborhood with our popular Bodega grab and go items like our Cubanos, Puerco Asado, and other sandwiches,” says Alfau.
Alfau will debut a preliminary menu of his tacos at Flatstick Pub Pioneer Square’s Grand Opening Party on Wednesday, June 15 (time of Grand Opening to be announced) with the official opening of the taqueria to happen shortly after.
Alfau expects an August opening for Manu’s Bodegita in Capitol Hill.
Tinsels, twinkles, and the familiar mistletoe may be signs of the holidays to come, but we’re all about the Latin holidays at Manu’s Bodega — the smell of puerco out of the oven smokey and sweet, an herbaceous chimichurri with our favorite yam and gouda empanadas. These very flavors, once part of Manu’s childhood memories of holidays spent in the Dominican Republic, went on to inspire the dishes at Bodega and this year, you can bring it home to share with friends and family.
Manu Bodega is now taking orders for its Latin Holiday Kit ($75), which includes:
5 lbs of pre-cooked roast pork
Manu’s Bodega signature chimichurri
A dozen handmade empanadas (ready for a good pan fry at home)
You can also reserve custom separate orders for your office, family and friends:
12 empanadas (ready for a good pan fry) for $30
1 lb of pre-cooked roast pork for $10
The last day to pick up holiday orders is December 23 during business hours. To order, e-mail email@example.com.
Don’t miss the party on December 17th, when Manu will be preparing a 4-course Latin Holiday Dinner with some special dishes not featured on the usual Bodega menu, plus hot rum toddies to wash it all down. Purchase a ticket to book your seat!
We are so thankful to all those who have contributed to La Bodega’s recent Kickstarter! Thanks to the generosity of Kickstarter donors, La Bodega has all its necessary permits paid and in hand. Three contractors are currently bidding out the patio and we expect to have this patio up and ready to be furnish and enjoyed by the masses in mid May.
After reaching our Kickstarter goal, La Bodega has been graciously gifted an all inclusive trip for two to Puerto Plata in the Dominican Republic to help fund efforts to furnish Bodega’s patio with festive and comfortable tables, chairs, speakers, and we’re hoping a China Box for pig roasts and more! With your help, the patio at La Bodega will be the liveliest bus stop in Seattle!
Pick up a raffle ticket along with your puerco asado and you may be at the receiving end of a 4 nights all inclusive stay for two in a double standard room. Choose between the Villas Doradas with 24 hours services and amenities, Blue Jack Tar with access to water sports and view of the Isabel de Torres Mountain, and the Riu Merengue with family oriented kid’s club, sports courts, and live shows.
La Bodega will be selling raffle tickets at the shop for $25 each, and the winning ticket will be drawn and announced on social media on the day of the patio’s unveiling.
On a bright and sunny New Year’s Eve like today, we happily look back at this hectic, delicious year and thank all of you for your patronage, support, and continued interest in our restaurants and events. We are but a small family here and we are thankful that you make our restaurants and food a part of your lives. We look forward to the year to come with bubbly and full bellies!
This year, La Bodega opened its doors on Prefontaine and its sancocho warmed us through winter with bowls of sancocho. Chef Manu is featured in a spread in Seattle Magazine’s chef issue sporting Butch Blum’s fancy wares, and his puerco asado gains new fans for this beloved cult sandwich shop. Gluten-free folks can rejoice, as most La Bodega menu items can come gluten-free, including its crunchy, toothsome empanadas made fresh with ground yucca.
Kedai Makan celebrated its one year anniversary, took an inspirational trip to Malaysia, and upped the heat, peddling jars of its chili sauces and sambals so our homemade stir fry will sing. Kevin and Alysson made a seasonal return to the Broadway Farmers markets, where Kevin slung rotis and flipped murtabaks under the summer sun.On weekends, we fiendishly licked our fingers on rib nights and ended our late night romps with Ramly burgers.
Dustin at Art of the Table earned a James Beard nod for his ability to make every season shine, particularly autumn with an Autumnal Harvest Supper Club dinner. From small fish fished from Lopez Island to sunshine kissed tomatoes and decorative gourds, the Table’s menu boasted the year round bounty of the Northwest. Regulars, friends and family celebrated as Shannon and Dustin tied the knot, and the two will be off on their honeymoon come the new year!
Dackel’s Josh Nebe, cook at Radiator Whiskey, is one of two Seattle chefs named in this year’s Eater’s Young Guns. He also crafts sausages at Hitchcock Deli in Georgetown, and plans for more pop ups in the coming year.
Soma-san at Miyabi 45th took a devilish turn away from her usual soba repertoire in debuting Onibaba Ramen for lunch on Wednesdays. Meanwhile, soba continues to get the limelight as chef Soma gets recognized as most creative chef in Seattle Magazine’s chefs issue and recognized at the ACRS (Asian Counseling and Referral Service) annual gala along with Top Chef Kirsten Kish. Just another day in Seattle’s premier noodle destination!
Meanwhile, we debuted 5th Taste Events with a huge summer bash on the rooftop of WithinSodo with the help of the city’s most lauded bartenders and chefs, and more recently, we were able to raise nearly $10K via a silent raffle for respected chef and friend Tyler Moritz. We look forward to more reasons to celebrate, gather, and enjoy food together with you next year. Wishing everyone a happy new year!
Our restaurants are looking to spread the holiday cheer and take some items off your to-do list this holiday season.
A tasting menu for your boss, lunch for your coworkers, or late night Malaysian food with friends after a round of drinks is made easier with our gift certificates. All of our restaurants offer gift certificates that can be dropped in the mail as quickly as a phone call’s notice. They make for great stocking stuffers and Secret Santa gifts! Make life easy.
Surf and Turf:
There’s surf, there’s turf, and there is dessert. During the holidays, you should have them all, and that’s why in our family of restaurants, there are two back to back holiday dinners for those looking for a special place to take out of town relatives or anyone hoping to avoid their kitchens during the holidays, check out the holiday dinners from Art of the Table and Miyabi 45th.
We can’t all have a pair of chef brothers for family, but you can join the Ronspies for a collaborative surf and turf holiday dinner at Cochon on Tuesday, December 23. Dustin will bring the seafood while Derek handles the turf. The 10-course dinner at Cochon includes pairings and costs $150/person. Seats are limited. Reserve your spot today by calling Cochon at (206) 829 8943.
“We do not serve sushi.” It’s a term that is said often at Miyabi 45th, but this Christmas Eve, Sushi chef Masa Ishikura of Miyabi Sushi will serve sushi alongside specials created by soba chef Mutsuko Soma at Miyabi 45th. The tasting menu will cost $65/person and a la carte options will be available. To reserve, call Miyabi 45th at (206) 632 4545.
Deck the Holiday Spread:
Never fear showing up empty handed to holiday parties when you can show up with Dominican roast pork and empanadas. La Bodega is taking orders to deck out your holiday spread. If you love the sandwich, you can order your puerco pre-roasted, packed and vacuum sealed ready to be reheated in an oven or water bath for $10/pound. Puerco Asado comes with chimichurri. Empanadas are available for $2.50 in two flavors: yam + gouda and beef. Please specify if you would prefer to fry these babies up at home! To place your order, call La Bodega at (206) 682 2175.
Whether its Christmas goose, ham, duck, chicken, or seitan, on your holiday table this year, they all taste great with sambal. Kedai’s selection of chili sauces and sambal are available for purchase at its shop so you can do some holiday shopping while picking up your nasi goreng. Got a question about which sauce to go with which item? Send Kevin and Alysson your questions at @kedaimakan13!
With 2015 not too far off, prepare to end the year and start the next with Soma-san’s toshikoshi soba. Toshikoshi soba is a traditional dish consumed at year’s end to mark the beginning of the new year and sloughing off the hardships of the old. Dine in at Miyabi 45th for lunch or dinner on New Year’s Eve or call them to place your order for fresh, handmade soba to go. One pack comes with sauces, feeds 2, and costs $18. On New Year’s Eve, Miyabi 45th will be serving toshikoshi soba for lunch and dinner until they’re sold out!
If you think all you have left over after Thanksgiving is a picked clean carcass and a week’s worth of sandwich meat, think again. Miyabi 45th’s Onibaba Ramen has a turkey shio ramen with turkey chyashu that celebrates the spirit of reinventing Thanksgiving scraps. Didn’t know you could chyashu a turkey? The Jiro style chyashu ramen which usually uses fatty pieces of pork somehow seems just as decadent with lean leftover turkey. Chef Mutsuko Soma uses the leftover turkey carcass for a light broth with a deep poultry flavor, and she shares her recipe for this ramen with a Thanksgiving twist.
Turkey Shio Ramen with Turkey Chyashu
Roast a turkey per the instructions or recipes you wish to use. You’ll be able to use both overcooked and undercooked parts of the turkey for this recipe. Separate the meat from the carcass. Do not trim any fat off the turkey.
A great bowl of ramen depends on many elements: the stock, the garnish, the noodles, and tare. Tare, a reduced seasoning added to the broth, is the uncredited hero of ramen that gives each bowl of ramen a sense of depth and complexity.
Seven minute eggs:
Use however many eggs that would fit loosely in a single layer at the bottom of your pot of choice without overcrowding. Prepare an ice bath. Soma suggests using a 4-quart pot or larger and cook no more than 8 eggs at a time.
Lower eggs using a spider skimmer or large kitchen spoon into the boiling water. Set a timer for 7 minutes. After 7 minutes, immediately transfer eggs to an ice bath and let them cool. Gently tap the egg against a flat surface to remove the shell. Run the eggs under cold water to loosen any stuck on shells. Slice in half vertically when ready to serve, being careful not to lose the runny yolk.
5 Liters of water
4 bunches of green onions, the green parts (reserved the white part for garnish)
1 thumb’s length knob of ginger, sliced
3 cloves of garlic
10 black peppercorns
1 teaspoons red chili flakes
1 dried shiitake mushroom
Add the turkey bones and other ingredients to 5 liters of water and bring it up to a boil. Lower the heat and simmer for 1.5 hours. When finished, strain the broth without removing any fat. Discard the solid ingredients.
Turkey meat, with white meat and dark meat separated
4 cups of water
1 cup of soy sauce
½ cup of brown sugar
A pinch of chili flakes
3 cloves of garlic
1 small knob of ginger, sliced
Combine the ingredients into a small pot and bring it to a boil. Place the meat into the pot, paying mind to keep the white meat separate from the dark meat. Bring the mixture up to a boil again and kill the heat. Remove meat and set in a flat container. Add medium boiled, seven minute eggs to the same container. Submerge the meat and eggs in the marinade and marinate overnight.
50 ounces of water
10 ounces of salt
1 teaspoon of vinegar
1 dried shiitake
1 ounce of soy sauce
Combine these ingredients and bring to a boil. Then, take the tare off the heat and remove the shiitake mushroom. Store until ready to use.
Chopped green onions, the white part
Chyashu turkey, both white and dark meat
Sliced marinated egg
Season the ramen broth with tare until the broth taste just under what would be considered too salty. You can season the broth in a larger batch, or season each bowl with a ¼ ounce ladle. But note, keeping the broth and tare separate and seasoning the broth right before eating allows for the brighter flavors to come through.
Cook the ramen noodles based on the instructions provided with the noodles and shock in cold water, then drain. Add the cooked ramen noodles with the broth and garnish with chopped green onions, half a marinated egg, sesame seeds, and an equal proportion of white and dark parts of chyashu turkey.
Slurp, eat fast, and enjoy. We guarantee it won’t taste like leftovers.