A New Hot Pot Spot and More Seattle Food News You Can Use

by Lionel Casey

This week, a brand new alternative for Sichuanese hot pot hits the International District. A herbal wine and seafood vacation spot arrives in Belltown, and a creperie from a famous French chef opens in West Seattle. Read our weekly dining dispatch for that and greater of the ultra-modern meals updates, just like the next Little Big Burger place, a new vegan bakery and ice cream shop, and an upcoming doughnut keep from the founder of Top Pot, plus activities for your weekend, like the Washington Brewers Festival. For extra thoughts, check out our Father’s Day calendar, our listing of Seattle food and drinks specials to do this June, and our whole foods and drinks calendar.

On the heels of the latest beginning of the Sichuan-fashion dry pot eating place Chuan on Capitol, this fashionable new Sichuanese restaurant serves hot pools opened inside the former area of Chinese-Korean eatery Red Lantern on Wednesday, June 12. Guests can pick out from amongst five soup bases (a spicy broth with red meat oil, a base made with pork bones, a mushroom base, a tomato base, or a numbing Szechuan pepper base with pickled cabbage) and personalize it in addition with a spread of add-ons like deep-fried pork, spicy braised pork, cumin lamb, short ribs, beef stomach, and more significant.

Acclaimed Marseille-born French chef Jacques Nawar will open a creperie known as Naked Crepe on Sunday, June 17. Previously, Nawar owned the celebrated eating place Cafe Europa in Washington D.C. And went on to open the popular Pizzeria Credo, which changed into featured on Diners, Drive-Ins, and Dives, in West Seattle. The new space can have classic candy and savory crepes in addition to espresso. This breezy, nautical spot on Alki from former Hawks Nest owner Kurt Niemeyer, which payments itself as “West Seattle’s most effective supper club” and gives local seafood, craft cocktails, and stay jazz, opens nowadays on Alki. Dishes consist of Alaskan sockeye salmon sashimi, halibut and chips, and a model of the Hawaiian comfort food conventional loco moco made with kalbi short ribs.

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