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Seattle Eats with Tan Vinh

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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 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

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Episodes

  • Goodbye dive bars, hello rooftop bars?

    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. 

  • Crying and feasting at a Georgian Supra

    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.

  • BONUS: Our favorite summer patios

    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.

  • The Northwest delicacy you won’t find in stores

    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.

  • Mexico + Korea = Seattle’s hottest taco truck

    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’s Asian chefs are reinventing fine dining

    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

  • Seattle’s new third place: Breweries

    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.

  • The makings of a perfect hot sandwich

    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.

  • Is fancy craft chocolate worth the price tag?

    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.

  • ‘I didn’t know tahini could taste like this’

    Tan and Seattle-based food journalist and author Rachel Belle dive deep into tahini and the role it plays in Rachel's homemade hummus recipe. This simple ingredient has a wealth of flavor and uses, as well as a complex history in Middle Eastern culture.