After cooking for tycoons on the high seas (literally!), cooking across Europe, and leading food tours in Paris, chef Dustin Ronspies found his way to Seattle, where he opened Art of the Table in 2007. From its earliest days of suppler club dinners to its not popular tasting menus, Art of the Table bases its daily menu on items made from scratch in-house and seasonal goods from farmer, ranchers, and fisher folks. Nestled in a quiet corner between Wallingford and Fremont, the Table has been Seattle’s intimate dining experience to beat for over nine years, advocating for good, wholesome meals the old fashioned way with cell phones down and open minds.
Kedai Makan began as a food stall at local farmers markets where chef Kevin Burzell tossed a wok over flames, and its contents of handmade noodles, spring onions, sauces, and assorted greens go flying and land back into place. Kedai evolved from farmers market stand to walk up window and to its present restaurant at 1802 Bellevue Ave in September 2015. At Kedai, Burzell and Wilson make their own assorted sambals and employ traditional techniques they picked up from abroad to recreate the flavors of their favorite dishes from Penang to KL.
Manu’s Bodega is inspired by the neighborhood bodegas of the Dominican Republic, but its menu brings fresh Latin flavors inspired by the native dishes of Bolivia, Cuba, Peru, and more. Manu Alfau’s menu draws from childhood experiences of stopping in the local bodegas, or convenience stores, in the Dominican Republic, where locals would stop in for amenities, a cold beer, a home cooked lunch, or a simple pack of cigarettes. The puerco asado at Manu’s Bodega has risen in the ranks as one of Seattle’s best sandwiches and Manu’s Bodega’s signature (gluten free) yucca empanadas are made by hand at the shop. In Seattle, Manu’s Bodega is a Latin hideaway in Pioneer Square where one could enjoy food on its outdoor patio while waiting to catch the bus, but fair warning, once you settle in on the Latin deck, you may opt to miss your next bus.
Manu’s Bodegita is the sister walk up cabana version of the beloved Manu’s Bodega, located in Capitol Hill. Bodegita caters to its neighborhood with late night service, breakfast tacos, coffee from Honor Society Coffee, and seasonal specials. What’s “bodegita”, you ask? Think “mini bodega” with just as much punch and all the classics from Bodega that we know and love. Can you say grab-and-go Cubano?
From chef Manu Alfau comes the third in his installment of fast casual Latin food in Seattle, Manu’s Tacos, which offers a menu of guisado tacos from its street level walk-up and its taco stand inside the Flatstick Pub. While Manu’s Bodega speaks to Alfau’s childhood days in the Dominican Republic, Manu’s Tacos switches gears; featuring juicy braised meats with its tacos and a queso dip made famous in Manu’s hometown of Austin, Texas. At Manu’s Tacos, food comes with fun. Grab tacos and some beer and step up to a few rounds of duffleboard and mini golf!
Soba maven Mutsuko Soma is one of the few craftsmen in the U.S. making soba noodles by hand. After years working at Seattle restaurants, chef Soma returned to Japan to study the art of making soba noodles by hand. She helmed the kitchen at Miyabi 45th where her soba was appropriately named the “Best Bukkake in Seattle” by the Stranger. Kamonegi is the pop up where chef Soma now purveys her buckwheat goods and shares the experience of enjoying handmade soba noodles. Holler at us for soba demos, private lunches or dinners, and the freshest buckwheat noodles you can get your hands on.
Inspired by his strong German lineage and love for German cuisine, chef Josh Nebe aspires to reinvent the perception of German cuisine from the outdated and heavy dishes by showcasing classic German dishes with local Pacific Northwest ingredients and modern techniques. Nebe helms the kitchen at Radiator Whiskey and the White Swan Public House.