Seattle Eats with Tan Vinh

Pizza, bagels, best date night spots and the unwritten rules of hot pot etiquette. Culinary luminaries J Kenji López-Alt and Rachel Belle covered a wide range of topics with Tan at Seattle Eats live event at Town Hall Seattle on November 10, 2025. 

Recommendations in this episode:

Favorite bagel spot

Favorite sandwich

Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen.

So, why not udon?

On today’s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.

Read more about Tan’s udon picks.

Seattle Eats is a production of The Seattle Times and KUOW. You can...

It’s that time of year! Seattle Times food critic Tan Vinh is back with the best Costco wines you will want to buy for holiday dinner parties… or last minute gifts. Plus, Tan has pairings to go with the top three wines! Seattle Times politics reporter (and former French sous chef) David Gutman, joins Tan for an early morning wine tasting and review.

Read more about the top rated Costco wines of 2025 in The Seattle Times: https://www.seattletimes.com/life/food-drink/costco-wine-best-cheapest-bottles-rated-by-our-holiday-sommeliers/ 

Recommendations in this episode:

Another round of closures hits the Seattle food scene. But when one door closes, the employees buy it to save it?? Seattle Times restaurant critic Tan Vinh shares his latest closing and three new spots that have the restaurant industry buzzing.

Read more about the latest restaurant openings and closings in The Seattle Times:

Recommendations in this episode:

Seattle Eats is a production of The S...

For decades Seattle fine dining has been synonymous with Canlis. But things have changed since 1950 when Canlis first hit the scene creating dishes that highlighted Pacific Northwest cuisine. Seattle Times food critics weigh in on their controversial review of a beloved special occasion spot as Canlis rings in its 75th anniversary on December 11th this year. Plus, they tell you where they’re seeing Seattle better celebrated on the plate.

Read the Canlis review in The Seattle Times: https://www.seattletimes.com/life/food-drink/review-why-our-critic-no-longer-recommends-seattles-famous-canlis/ 

Recommendations in this episode:

The holiday season is a great time to hit happy hour with co-workers, friends or out-of-town visitors. But where should you go? Tan and friends of Seattle Eats share their favorite happy hour spots. 

Happy Hour recommendations: 

This is an excerpt from Tan’s conversation with J Kenji Lopez-Alt and Rachel Belle about their Thanksgiving meal preparation tips. But mostly it’s about green bean casserole.This was recorded at a Seattle Eats live event at Town Hall Seattle on Nov 10, 2025.

References from this episode:

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the...

Every year it seems like there’s a new way to make the dry, beige Thanksgiving turkey taste…better. Deep fried, spatchcocking, herb butters. But what about a Seattle way? Seattle Times food writer, Tan Vinh, sits down with Taichi Kitamura, chef and co-owner of Sushi Kappo Tamura to talk about his teriyaki turkey twist. Plus, this recipe revolutionary comes with sides!

Read more about teriyaki turkey (and grab a special bonus recipe) in The Seattle Times here.

Recommendations for sides:

The food scene in Phinney Ridge is popping off. There are long lines for pizza, shrimp sandwiches and Italian delis. The biggest challenge is finding a place to park. Seattle Times food writers, Tan Vinh and Jackie Varriano, highlight the neighborhood spots so good you won’t even care about driving around the block five times to find parking.

Read more about this hot food neighborhoods in The Seattle Times.

Recommendations in this episode:

BONUS! Steve's Famous Pizza is comi...

The fine dining spots are nixing their prix fixe menus in favor of a more casual model. Seattle Times food writer, Tan Vinh, talks with producer Brandi Fullwood about why these changes are helping keep doors open. Plus, Tan shares why change is good for customer’s wallets and appetites.

Read more about changes in high end dining in The Seattle Times: https://www.seattletimes.com/life/food-drink/in-seattle-prix-fixe-menus-are-out-lower-price-points-are-en-vogue/ 

Recommendations in this episode:

Seattle Eats is a production of The Seattle Times and KUOW...

Seattle is a haven for coffee fans. And the price of that fandom just got a whole lot more expensive. Seattle Times food critic Tan Vinh speaks with Seattle Times Business reporter Megan Ulu-Lani Boyanton to find out why jitter juice prices are skyrocketing. But don’t fret, they also share some good-cheap coffee spots and tips for navigating the high priced bean juice landscape.  

Read more about rising coffee prices in The Seattle Times: https://www.seattletimes.com/business/seattle-a-coffee-haven-is-watching-java-prices-spike-why/ 

Recommendations in this episode:

If it seems like the best bites around town are gourmet twists on fast food classics, well, you’re onto something. Seattle Times writers Tan Vinh and David Gutman share their latest food finds from around Seattle– including what Gutman calls the best cheap breakfast sandwich in the city. Tan shares his pick for the best nachos in the entire Pacific Northwest. 

Recommendations in this episode:

Tan Vinh has been a food journalist and restaurant critic for 12 years. Some parts of the job are glamorous (Eating for work! Meals on the company card!) But...there are loads of ups and downs that don’t make it onto the front page. Today, Tan answers questions from listeners about being a food critic — from how he picks restaurants to review, to dealing with heartburn on the job. Plus, he shares tips on how to see Seattle’s restaurant scene through the eyes of a critic.

Read more about being a critic in The Seattle Times: https...

Two big-name Washington breweries have expanded with new locations in Seattle, complete with food offerings from local chefs. Seattle Times food critic Tan Vinh explains how the news points to two trends shaping the city’s brewery scene. He's joined by Seattle Times editor Trevor Lenzmeier! 

Plus, a listener tells us about his favorite family friendly (and dog friendly) spots to check out. 

Tell us about your favorite neighborhood hang out! Email us at SeattleEats@kuow.org 

Read Tan’s coverage of brewery expansions and follow the saga of Sushi by Scratch in The Seattle...

Seattle’s restaurant scene is playing chess, not checkers. And the latest moves reveal what is actually thriving in this economy. Seattle Times food critic Tan Vinh and editor Trevor Lenzmeier break down the openings focused on sandwiches and fast-casual small plates, while large format restaurants and fine dining spots are closing or pivoting.

Read more about openings, closures, and pivots in The Seattle Times:

Recommendations in this episode:

Stadium food can be a letdown. Many sports games and concerts are accompanied by soggy chicken fingers or cold burgers — at a premium price, of course. But the Seattle Seahawks and Lumen Field are making a big play for dining. They want 12s to see the stadium as a destination for dinner as well as a show. 

Today, Tan and producer Brandi Fullwood sample new menu items on offer during the Hawks season and pick the three best items to eat at a game. 

Read more of Tan’s takes about stadium food in The Seattl...

Portland based ice cream Salt & Straw is betting big on Seattle with four new locations, but expansion doesn’t mean playing it safe (or going vanilla). In this episode, Seattle Times food writer Tan Vinh tastes and guesses some seasonal and secret scoops with Salt & Straw’s head ice cream maker Tyler Malek. We find out why doubling down on unique flavors is good for business.

Seattle Eats is a production of The Sea...

The classic mortadella sandwich is a simple affair: High quality focaccia, thinly sliced mortadella (a deli meat hailing from Bologna, Italy), and maybe one or two toppings. This formula is taking off in Seattle, leading Tan to dub mortadella “the sandwich of the summer.” He breaks down three standout sandwiches with mortadella enthusiast and food tour producer Adam Weintraub. 

Read more about Seattle’s Hot Mortadella Summer: Mortadella is the sandwich of the summer in Seattle | The Seattle Times

Recommendations in this episode:

There’s something about eating a Seattle dog with a beer in August at the baseball game that just can’t be replicated in February. In this episode, Tan Vinh and Rachel Belle talk about the bites that hooked them this summer and which quintessential bites you should try ASAP.

Read more of Tan’s reporting on what to try before summer ends: new Seattle restaurants to try before summer ends 

And find everything Rachel Belle is cookin’ up and talking about here: https://www.hellorachelbelle.com/ 

Recommendations in this episode:

Capitol Hill diners were surprised when Vietnamese restaurant Stateside and its sister bar, Foreign National, closed suddenly this month. Both businesses left a distinct mark on Seattle’s restaurant scene.

But as per usual, August also brought its fair share of new restaurant openings, including a rare spot focused just on British food. Did someone say ‘sausage roll’?? Tan breaks down the ins and outs of August restaurant news with Seattle Eats producer Clare McGrane. 

Do you have a question for Tan about his life as a food critic? Send it to the Seattle Eats team: s...

Summer fruit season is in full swing, but many Washington farmers are preparing fruit for weeks or months down the line. Farms in Lynden, Washington, produce 90% of the country’s frozen raspberries. The berries make their way into baked goods, jams and freezer aisles all over the country. And while frozen food gets a bad rap, farmers in Lynden say these finicky berries are just as good frozen as they are fresh.  

Seattle Times journalist Jackie Varriano visited a farm in Lynden to see the process first-hand. She tells Tan all about it and taste tests some dish...

To many people, instant ramen is a simple (and cheap) snack. But to chef Josh Ratza, it’s an opportunity for delight. Josh is the owner and chef at Setsunai Noodle Bar on Lopez Island and the self-published author of Elevated Instant Ramen. The book is a guide to leveling-up any instant ramen, without breaking the bank. 

In this episode, Tan and Josh shop for ramen at Uwajimaya in Seattle’s Chinatown International District. Josh points out his favorites and shows Tan how to ‘hack’ a ramen packet with simple ingredients. 

Read Tan’s profile of Josh: Thi...

While Seattle food lovers flock to Richmond, BC, Bellevue is steadily becoming home to some of the Pacific Northwest’s most diverse and authentic Chinese food. The dishes you’ll find there tell the story of a community cooking for itself, not just the tourists. From braised goose to smoked tea duck, Tan highlights the regional specialties worth crossing the 520 bridge for.

Read more of Tan’s reporting on the Bellevue food scene here: How Bellevue became an international hub for Chinese food | The Seattle Times 

And here: Bellevue’s best Chinese restaurants: 10 picks from our food...

Seattle spent a whopping $800 million dollars on the new waterfront to create a vibrant public space. But is it just a tourist trap with expensive food? Seattle Times writers chat about the history of the waterfront and the food spots worth braving the crowds to check out on Seattle's new "front porch."

Read more of Tan's reporting on the Waterfront food scene here.

Check out David’s essay on the Seattle’s “front porch” here.

Recommendations in this episode:

It’s restaurant season in Seattle! Dozens of new spots are opening in hopes of riding a summer wave of tourists and sunshine. In this episode, Tan highlights three restaurants the industry is watching and reviews the menus at each. 

Read more of Tan’s reporting on new restaurants in The Seattle Times.

Recommendations in this episode:

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the loca...

Seattle Times food critics Tan Vinh and Jackie Varriano eat hundreds of meals each month: At new restaurants, old-school dive bars, tiny pop-ups and national chains. In this episode, Tan and Jackie highlight five of the best dishes they’ve tasted recently, from high-concept Vietnamese fusion to an Italian cookie pop-up. 

Read more about Tan and Jackie’s picks in The Seattle Times, linked below.

Recommendations in this episode:

Who makes the best slice of pizza in Seattle? Last summer, the Seattle Times food team went in search of an answer to that question. They polled Seattle diners and narrowed 32 pizzerias down to 4 finalists and 1 winner. Today, we’re re-sharing our episode breaking down the results, so you can enjoy a pristine slice this holiday weekend. 

Read more about the results of The Seattle Times Pizza Smackdown. 

Recommendations in this episode:

June brought a slate of closed restaurants in Seattle, from a half-century-old dive bar to some of the city’s most high-end dining. But it was also a good month for new spots, with two popular rooftop bars debuting in Central Seattle just as the weather heats up.

Tan breaks down all the trends in openings and closings this month with Seattle Eats producer Clare McGrane. 

Read more about The College Inn Pub’s closure, Sea Creatures Restaurants’ pivot and this summer’s new openings in The Seattle Times.

Recommendations in this episode:

This week, 25 restaurants and chefs were crowned with James Beard Awards – the Oscars of the food world. And for the fifth year in a row, Washington state came away with zero wins. 

Tan breaks down the three Seattle-area finalists with Seattle Times food writer Jackie Varriano, and asks: What are we doing wrong?

Read more about this year’s local James Beard Award finalists, including seven-time finalist Jay Blackington, in The Seattle Times.

Recommendations in this episode:

Dinner parties are a staple in many cultures, but in Georgia – in the Caucus mountains of Eastern Europe — dinner parties are another deal all together. Almost any occasion in Georgia calls for a Supra, a feasting tradition that goes far beyond the food on the table and the wine in the glasses. It’s about connecting with the other people around the table, sometimes getting extremely vulnerable. 

The Supra Dinner Society wants to make this Georgian tradition a feature in Seattle. In this episode, Tan attends a Supra and explains how the tradition works. 

Read more abo...

Ever stopped by a Seattle bar or casual food spot and noticed a pinball machine or two? The region is a center for pinball enthusiasts, in part thanks to its culture of barcades and general geekiness. 

Today, we’re sharing a glimpse into Seattle’s pinball haunts from Meet Me Here, a new podcast from KUOW. Find more episodes of Meet Me Here in the KUOW app or your favorite podcast app. 

Recommendations in this episode:

Memorial Day is behind us, meaning summer has officially started. The Seattle Eats team is taking a short summer break to cook up new shows. To get the vacation vibes going, we asked friends of the show to send us their favorite patio to enjoy the summer weather.

Seattle Eats will be back with regular episodes June 12. 

Patio recommendations: 

The Pacific Northwest is a great place to hunt for clams of all types: Razor, manilla, butter, and even the elusive geoduck. But one bivalve flies under the radar: horse clams. 

Horse clams are the little cousin of the geoduck and share many of the qualities that make geoduck a delicacy. But while geoduck costs upwards of $40 a pound, horse clams aren’t available in stores. The only way to eat them is to get a $15 license, find a beach at low tide and start digging.

In this episode, Tan takes a horse clamming lesson wit...

Roy Choi is best known as the father of the Korean fusion taco. His food truck Kogi went viral in 2008, making him one of the first food influencers on social media. 

But in his new book The Choi of Cooking, Roy offers a look into a different part of his life: His journey to eat healthier while still having the comfort foods he loves. 

Tan interviewed Roy in front of a sold-out audience at Freemont Abbey in Seattle during his book tour. Special thanks to Book Larder for organizing the event. 

More information on...

Mexican Seoul is making waves among Seattle foodies. But instead of traditional carne asada or cheesy quesadillas, the food truck in Roosevelt is serving up a meld of Korean and Mexican flavors. Their menu features bulgogi-style pork cooked al pastor, kimchi pico de gallo and steak marinated in spices from Korean kalbi.

Tan tastes two of Mexican Seoul’s most popular tacos with local Korean food aficionados Ellen Acuario and Jane Park, co-hosts of the podcast Reply Yeochin. Plus, the trio debates the best spot for Korean food in the area and proper etiquette when cooking Korean BB...

Seattle has some truly stellar food that draws on cultures from around the world, but not all cuisines get equal time in the limelight. 

At a recent live event at Town Hall Seattle for the Splendid Table podcast, Tan and Seattle chef Melissa Miranda joined Splendid Table host Francis Lam to put a spotlight on fine dining in Vietnamese and Filipino cuisines. 

Recommendations in this episode:

Seattle Eats is a production of The S...

Two big-name Washington breweries are expanding with new locations in Seattle, complete with food offerings from local chefs. Tan explains how the news points to two trends shaping the city’s brewery scene.

Plus, Seattle Times editor Trevor Lenzmeier tells the story of an acclaimed sushi restaurant that shut down this month, and not for reasons you would expect. 

Tell us about your favorite neighborhood hang out spot! Email us at SeattleEats@kuow.org 

Read Tan’s coverage of brewery expansions and follow the saga of Sushi by Scratch in The Seattle Times.

...

There are plenty of good hot sandwiches in any town. But making a great hot sandwich is something of an art form. There are too many ways for things to go wrong: Sharp crusts that scratch the roof of the mouth; one-note fillings; sad lettuce; etc. Seattle Times journalist and restaurant critic Bethany Jean Clement joins Tan to discuss her criteria for a stellar hot sandwich, and they taste three from her top-10 list. 

Read Bethany’s list of the 10 best hot sandwiches in the city in The Seattle Times.

Sandwiches we tasted in this epi...

Like many cities, Seattle has a long history of turning pre-made cacao into chocolate confections. But there’s a new kind of chocolate maker in town: Small, artisanal makers that are crafting “bean to bar” chocolates that retail for as much as $13 a bar. 

Seattle Times food writer Jackie Varriano dug into this shift, and the kind of chocolate these new operations are churning out. She joins Tan for a taste test of three Seattle-area brands and they ask the question: Is this fancy treat worth the high price tag?

Read all of Jackie’s reporting...

Tahini is a simple ingredient — toasted sesame seeds, ground into an oily paste. It had a moment in the food fad cycle in 2016, but has since faded into the background. Local writer and cookbook author Rachel Belle thinks that is a mistake. In her new book Open Sesame!, she argues that tahini deserves a spot in the center of every kitchen. 

In this episode, Tan visits Rachel for a blind taste test of four tahinis, and learns the role the ingredient plays in Rachel’s homemade hummus recipe. 

Rachel’s book Open Sesame! is out now. She...

This month, Seattle lost three iconic restaurants, including one in the heart of Chinatown. At the same time, the two hottest new restaurants in the region are Chinese spots in cities outside Seattle. On this episode, Tan and dining partner and writer Chris Solomon share some of their favorite bites at these new restaurants and discuss what this shift says about the region. 

Read more about the hottest new restaurants in The Seattle Times. 

Recommendations in this episode:

Eating out is getting pricier. But if you’re looking for a great deal at Seattle-area restaurants, all you have to do is adventure out on a quieter day. Many local eateries run deals during their slowest hours, like Monday evenings or mid-week lunch times. In this episode, Tan explains his list of the 5 best meal deals in the region.

Read more about Tan’s meal deal picks in The Seattle Times. 

Recommendations in this episode:

There is a new trend popping up all over the Seattle Pizza Scene:

Fusion pizzas. And we’re not talking about controversial toppings like pineapple or olives. Instead, think pizza topped with ingredients for a Seattle Dog, or a crust slathered in mac and cheese.

Tan is joined by Seattle Times Food Editor Trevor Lenzmeier for a breakdown of the best and wildest fusion pies in the city. 

Read Tan’s reporting on fusion pizzas in The Seattle Times.

Recommendations in this episode:

You’re not imagining it: Restaurant prices are soaring, particularly in Seattle. A combination of food inflation, bird flu and the city’s recent minimum wage hike mean many restaurant owners are raising prices and getting creative to stay in business. Tan explains how things might be changing at your favorite spot, and what budget-friendly dishes to look for if your wallet is feeling the sting. 

Read Tan’s reporting on the effects of the minimum wage increase in The Seattle Times. 

Restaurants we discuss in this episode:

Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen.

So, why not udon?

On today’s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.

Read more about Tan’s udon picks.

Seattle Eats is a production of The Seattle Times and KUOW. You can...

There are 15 new bars and restaurants that Tan check-marked as must visit this year. But there’s one opening that just might be the most anticipated. It’s called My Friend Derek’s. A hotspot for Detroit-style pizza, run by self-taught baker Derek Reiff. It’s in the Tangletown neighborhood, just south of Green Lake.

On today’s episode, Tan visits Derek at his restaurant the day before it opens to talk about what Detroit-style pizza is and what it’s like to go from a pop-up sensation to a sit-down restaurant. Even though Derek's new at this game, h...

There are thousands of restaurants all over Puget Sound, and each of these restaurants serve different dishes. So how do you know which ones to pick? Well, The Seattle Times food team tried over 1500 dishes in the past year, so you don’t have to.

In this episode, Tan talks with Times food writers Jackie Varriano and Bethany Jean Clement about the best dishes they ate last year.

Read more about their favorite dishes here.

Seattle Eats is a production of The Seattle Times and KUOW. You can support Seattle Eats by investing in...

Costco is a great place to stock up on holiday staples, and nowhere is that more true than its wine selection. Tan and sommelier Owen Bargreen break down their picks for this year’s best wine offerings, and share tips on how to find them. 

Plus, a loophole at restaurants that lets you save money by bringing your own bottle of wine to dinner. 

Recommendations in this episode:

Sparkling wine: Kirkland brand champagne, $19.99

Red wine: 2022 Kirkland Signature Malbec, $6.99

White wine: 2022 Kirkland Signature Premier Cru Chablis, $18.99

Corkage deals:

$20 burgers. $50 pizzas. Eating out in Seattle has never been so expensive – and there’s lots of reasons why. In this bonus episode of Seattle Eats, we share a conversation about the economics of restaurant prices with four local chefs and restaurateurs. 

Panel:

Moderated by Jackie Varriano, Seattle Times food writer

See omnystudio.com/listener for privacy information.

Food pop-ups, trucks and carts are blossoming all over Seattle – but not all of them are above board. The city is seeing a huge spike in mobile food vendors that aren’t permitted. Today we tell the story of how Tan found out about this trend thanks to the hottest food truck of the summer, and talk to Seattle Times reporter Jackie Varriano about how to tell if a food vendor is following health rules.

Plus, Seattle is having an al pastor taco moment. Tan shares tips for where to get a great bite. 

Read Tan a...

Teriyaki as we know it was invented in Seattle in the 1970s. It’s why there’s a teriyaki joint almost every other block across the city. On this episode, we join author and food influencer J. Kenji López-Alt on his mission to eat at every single teriyaki restaurant in Seattle (and some outside) and discover the ultimate form of this native Seattle cuisine. 

Plus, Kenji and Tan discuss one of the best restaurants in Colombia that may soon be making an appearance in the Seattle area. 

Recommendations in this episode:

Pho and Banh mi shops are ubiquitous in Seattle, but Vietnamese food here is evolving far beyond these two dishes. In this episode, Seattle Times Food Writers Bethany Jean Clement and Jackie Varriano join Tan for a taste test of their favorite Vietnamese dishes in the city, courtesy of the Times’ Vietnamese Food Guide. 

Plus, a neighborhood in Seattle with great cheap eats that you’ve probably never heard of. 

Read the Vietnamese Food Guide: https://www.seattletimes.com/life/food-drink/the-best-of-seattles-vietnamese-food-scene/

Our favorite Vietnamese dishes in Seattle:

Paté Chaude —...

Only one spot in Washington state made the New York Time’s list of 50 best restaurants this year: familyfriend. The Beacon Hill eatery’s menu is filled with stand-out meals from Guam and other Pacific Islands, but the one responsible for its meteoric rise is all American.

In this episode, Tan chats with familyfriend owner Elmer Dulla about the restaurant’s sudden success and its Guamanian roots. Plus, tips for enjoying fresh hop season in Seattle, even if you’re not a beer fan. 

Read more about Elmer Dulla and familyfriend in The Seattle Times. 

Reco...

Where can you get the best slice of pizza in Seattle? That’s what the Seattle Times asked readers in its Summer Pizza Smackdown — and the Times’ food writers happen to agree with the answer. This episode, Tan counts down the 4 best pies in the city with fellow Seattle Times food writers Jackie Varriano and Bethany Jean Clement

Plus, tips on getting a table at the hottest new restaurant this fall: A giant dim sum hall in Chinatown.

Read more about The Seattle Times Pizza Smackdown.

Recommendations in this episode:

Where should I take a date for dinner? What’s up with that taco stand down the street? Is the hottest new restaurant really worth waiting in line for an hour?

Whatever question you have about Seattle’s food scene, Tan Vinh has the answer. Join him on Seattle Eats, a new podcast that pulls back the curtain on the dishes – and the people – that make Seattle’s food iconic. Episodes drop every other Thursday, starting September 19.

See omnystudio.com/listener for privacy information.