Seattle is a buffet of great food... if you know where to look. Seattle Times journalist Tan Vinh invites listeners to the area's hottest restaurants, road-side food stalls and everywhere in between to find the best meals in the city and to meet the people who make them sing.
New episodes every other Thursday.
Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to https://www.kuow.org/donate/seattleeatsnotes
Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network
All content for Seattle Eats with Tan Vinh is the property of KUOW News and Information and Seattle Times and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Seattle is a buffet of great food... if you know where to look. Seattle Times journalist Tan Vinh invites listeners to the area's hottest restaurants, road-side food stalls and everywhere in between to find the best meals in the city and to meet the people who make them sing.
New episodes every other Thursday.
Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to https://www.kuow.org/donate/seattleeatsnotes
Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network
Washington state produces 98 percent of the country's frozen raspberries, filling baked goods, jams and freezer aisles across the United States. Seattle Times food journalists Jackie Varriano and Tan Vinh discuss the raspberry industry and taste two popular snacks made with frozen Washington berries.
While Seattle food lovers flock to Richmond, BC, Bellevue has steadily become home to some of the Pacific Northwest’s most diverse and authentic Chinese food. Seattle Times food writer Tan highlights the regional specialties worth crossing the 520 bridge for.
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."
Restaurant critic Tan Vinh explains why three new restaurants in Seattle are the most important openings to watch this summer. He recommends dishes at a Japanese fusion restaurant, a new fish and chips spot and a high-end tapas experience.
Seattle Times food critics Tan Vinh and Jackie Varriano share their top-ranked dishes from around the Seattle area, including a controversial Vietnamese fusion dish, a French-inspired small plate, a Mexican pizza, a decadent brioche donut and an Italian cookie.
Food critics from The Seattle Times debate who makes the best pizza in Seattle. They consider the key points in a great pie: Flavorful crust, umami sauce, exquisite cheese and good quality toppings.
Food journalists Tan Vinh and Jackie Varriano discuss the Seattle-area finalists in the 2025 James Beard Awards, and why Seattle continues to come up empty at this Oscars of the food world.
Tan takes listeners to a Georgian Supra, an ancient feasting tradition that is less about the food and more about making ritualized toasts. The founders of a new company are hosting public Supras every week in Seattle, aiming to help guests make and deepen connections with their neighbors.
Summer weather has hit Seattle, and that means it's patio time. Friends of Seattle Eats share their pick for the best spot to soak up some Seattle Sun and enjoy food and drink this summer.
Seattle Times food writer Tan Vinh takes a trip to a Washington beach to catch an elusive delicacy: Horse clams. Restaurant owner Chris Cvetkovich shows him the ropes and prepares ceviche from the clams they catch.
Food journalist Tan Vinh and guests taste Korean Fusion tacos from Mexican Seoul, a hot new taco truck in Seattle's Roosevelt Neighborhood. Guests Jane Park and Ellen Acuario highlight the best Korean restaurants in the Seattle region.
Seattle Times food critic Tan Vinh and James Beard Award nominated chef Melissa Miranda discuss fine dining in Seattle's Vietnamese and Filipino cuisine with Splendid Table host Francis Lam
Two new breweries are opening in Seattle, pointing to a new trend in the city's community hubs and third places. Plus, the dramatic story of a high-end sushi restaurant that was closed.
Seattle Times restaurant critics Tan Vinh and Bethany Jean Clement explain the components of a great hot sandwich and reveal three of the best sandwiches in Seattle.
Seattle Times food writer Jackie Varriano talks about the growing artisanal chocolate making scene in Seattle and why it’s worth it to shell out $13 for a craft bar of cacao confection.
Seattle is a buffet of great food... if you know where to look. Seattle Times journalist Tan Vinh invites listeners to the area's hottest restaurants, road-side food stalls and everywhere in between to find the best meals in the city and to meet the people who make them sing.
New episodes every other Thursday.
Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to https://www.kuow.org/donate/seattleeatsnotes
Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network
