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
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 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
Tan visits udon noodle house 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.
Seattle Times food critic, Tan Vinh is back with the best rated Costco wines of 2025 and he's got perfect pairings like smokehouse lamb and Stevie's Famous Pizza!
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.
Seattle Times food critics weigh in on their controversial review of Canlis, a beloved special occasion spot. Plus, they tell you where they’re seeing Seattle better celebrated on the plate.
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.
Phinney Ridge has the hottest food scene in Seattle right now. Proof? Long lines and parking problems. Seattle Times food writers highlight the best places worth the parking hassle.
The fine dining spots are nixing their prix fixe menus in favor of a more casual model. Seattle Times food writer, Tan Vinh shares why these changes are good for restaurants as well as customer wallets and appetites.
Seattle is a haven for coffee fans. And the price of that fandom just got a whole lot more expensive. Seattle Times writers discuss the skyrocketing price of jitter juice and share where to find some good-cheap coffee in the city.
Seattle Times writers share their latest food finds from around Seattle– including maybe the cheapest breakfast sandwich in the city and the best nachos in the entire Pacific Northwest.
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.
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 the trends that are shaping the city’s brewery scene. He's joined by Seattle Times editor Trevor Lenzmeier!
Seattle Times food critic Tan Vinh and editor Trevor Lenzmeier break down the openings focused on sandwiches and fast-casual small plates and look at how large format restaurants and fine dining spots are closing or pivoting.
The Seattle Seahawks want food to be a draw to Lumen Field this fall. Food critic Tan Vinh and producer Brandi Fullwood sample new menu items at the stadium and rank their favorites that hold up to the chaos of game day.
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.
The hottest meal this summer is a cold one -- a simple sandwich, made with the highest quality ingredients. Food critic Tan Vinh and mortadella enthusiast Adam Weintraub explain why this simple deli meat is so delicious and debate the best mortadella sandwiches in Seattle.
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.
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.
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
