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Seattle’s chefs and food workers bring their legacies of culture and migration to our world-class restaurant scene. Not only do they contribute to the city’s culinary identity, they also work overtime to contribute to worthy causes, like making free meals for those in need.
Restaurants like Mojito, Chi Minh Tofu Deli, and That Brown Girl Cooks! catering company have been making hundreds of free meals every week for years. These meals go to food banks, shelters, and sometimes directly distributed to those in need. These restaurants dip into their own pockets to continue feeding our communities when other funding sources dry up. That’s where Good Food Kitchens helps!
A program of the Good Business Network of Washington, GFK was inspired by the work of the Seattle Kitchen Collective, a group of chefs who made free takeout meals during the early pandemic. GFK was formed to help secure funding for these restaurants.
Unfortunately, hunger and food insecurity has worsened since the pandemic. The 2024 Washington State Food Security Survey found that over half of reporting households experienced food insecurity. As prices continue to rise and federal funding for food programs is reduced, many more people are at risk.
You can help raise funds for GFK during Seattle Restaurant Week by dining at restaurants with Give A Meal options. Head to the directory at srweek.org and select “Give A Meal” from the Values drop-down menu to see a listing of participating restaurants donating a portion of their proceeds during SRW.
Learn more about some of these restaurants supporting Give A Meal below.
Pour it up at this downtown wine bar that celebrates wines from underrepresented communities in the winemaking world, like BIPOC, women, queer, and mission-based producers. Join their wine club or check out their event calendar chock full of tastings, sip-and-shop pop-ups, live performances, and so much more!
For SRW, WeRise Wine Bar is offering a four-course dinner menu for $50, with options like tuna bruschetta for starters; wine braised beets and goat cheese or classic Caesar salad; chicken tagine, Brazilian shrimp curry, or charred paella for mains; and citrus-olive oil cake, chocolate truffles, or sweet tea sorbet for dessert. Downtown. Dinner is $50.
Stroll through the U-District Farmers Market on Saturdays during SRW and stop by Copa Fruits, a local produce-forward pop-up serving healthy cold-pressed juices, fruit cups, and freezer pops. “We intentionally source from nearby farmers to strengthen the regional economy, reduce our environmental footprint, and increase awareness of the value of seasonal, locally grown produce,” says founder Edith Gonzalez. “Our presence at farmers markets, festivals, and pop-ups creates spaces where community members can gather, connect, and access high-quality, culturally inspired products.”
Pick up Copa’s Spring Glow Starter Pack for $20 during SRW, with two cold-pressed juices, one wellness shot, and one fruit cup. U-District. Spring Glow Starter Pack for $20.
For years business partners José Garzón and Stefanie Hieber hustled in food pop-ups around town, including a food cart, food truck, and Lola’s Supper Club, creating new iterations of pan-Latin foods from a first-generation immigrant point of view — one that prioritizes culture over authenticity.
In a much-anticipated opening, the duo brought Bad Chancla to Capitol Hill in 2024, an all-electric bodega style kitchen with rice bowls and sandwiches. “At Bad Chancla we’re not sticking to any tradition. We’re going to do what the first generation does … We’ll do scrambled eggs and weenies, we’ll do a brunch menu with chilaquiles and calentado, but we’ll also have grilled cheese,” Garzón told Eater Seattle.
For SRW, try their $20 meal combo with two options: any sando plus chips and a drink, or rice bowl (ropa vieja, picadillo, or shrimp encocada) and a drink. Capitol Hill. Lunch and Dinner are $20.
Cookies for the “inbetween” Vietnamese-American experience, Anh Oi marries memory and nostalgia to local ingredients. “I started baking as a way to reconnect with my heritage and found that the recipes I grew up with could live inside something as simple as a cookie,” said owner Vince Vu. “Each flavor is both, always — rooted in Vietnam, shaped in America, and inspired by the in-between spaces of identity.”
For SRW, Anh Oi is offering a four-pack of cookies (each around a quarter pound), with flavors like fried banana, strawberry corn milk, Vietnamese coffee & white chocolate, and Thai tea persimmon; as well as a dessert box with pandan coconut cream pie and Saigon coffee basque. Order on Saturday and Sunday for pick up at their Georgetown kitchen. Georgetown. Desserts is $20.
Husband and wife duo Travis Post and Lisa Zack opened Plenty of Clouds in 2017, influenced by their love of travel and adventure. For fans of numbing Sichuan peppercorn, this is your spot! Their blend of toasted peppercorns and chili peppers (MaLa spice) pops up in Dan Dan noodles and more. They also have a solid cocktail menu and beer selection. Plenty of Clouds is contributing $1 from every Seattle Restaurant Week meal purchased to Good Food Kitchens. Capitol Hill. Dinner is $35.
If you’re in South Lake Union, try Noodle/Bar from the same owners of Plenty of Clouds. As the name suggests, noodles make up most of the menu — chewy and flavorful, made from Washington wheat — but there’s also dumplings, ribs, and a few rice bowls. It’s also easy to swap out meat for a tofu and mushroom vegetarian substitute. Try the $20 lunch and dinner special during SRW, with your choice of a small plate (like Chinese greens or spicy cauliflower) and a rice or noodle bowl (like the Yibin burning noodles or garlic chili chicken rice bowl). South Lake Union. Lunch and dinner are $20.
Explore Mexican and Asian fusion foods at Bar Dojo, an impressive culinary destination in Edmonds. Chef Luis Brambila has built out a menu with dishes like Ahi Tuna tacos, birria ramen, and crab and poke bowl, as well as taco omakase menus featuring adventurous Chino Latino flavors. Consider SRW your ticket to explore with their $65 dinner menu.
Try birria egg rolls or tuna tartare tostadas for starters; umami flank steak bibimbap, salmon teriyaki, or mushroom vegetable ramen for mains; with dessert choices like chocolate Abuelita mousse, passionfruit crème brûlée, or a mochi trio. There’s vegan options too! Eating at Bar Dojo during SRW helps fund donations to the Edmonds Food Bank. Edmonds. Dinner is $65.
Part of the same restaurant family as Bar Dojo, Salt & Iron offers elegant “surf n turf,” like oysters from Taylor Shellfish, Dungeness crab, and octopus, as well as premium steaks, shortribs, and more. Salt & Iron’s three-course SRW menu offers salmon and hamachi tartare, oysters, or blue cheese wedge salad for starters; flat iron steak frites or Mahi Mahi for mains, and coffee cake or pistachio affogato for dessert. Every Give A Meal donation at Salt & Iron goes to World Central Kitchen, an organization providing free, culturally relevant meals in areas of climate or humanitarian crises. Edmonds. Dinner is $65.
Star chef Rachel Yang and her husband Seif Chirchi, both 2022 James Beard Award nominees, have been an undeniable force in Seattle’s culinary scene, first with Joule, a Korean steakhouse, and then with sister restaurant Revel. Make your reservations now for their three-course ($50) or four-course ($65) menus, with options like coulotte steak with truffled black garlic sauce, short rib wontons, or ube tapioca pudding. Fremont. Dinner at $50 and $65.
This Rainier Beach neighborhood bar and restaurant is known for Cajun-inspired dishes and thoughtfully sourced craft cocktails, as well as for being a worker-owned establishment. For SRW, Jude’s has $35 and $65 dinner options. Both offer sides of either spiced chickpeas or beignets; a sandwich (for $35), or two entrees (for $65) like gumbo, grits plate, or po’ boys; and drink options. Proceeds from the Mutual-Ade cocktail or an optional donation goes to Long Haul Mutual Aid Kitchen. Rainier Beach. Dinner is $35 and $65.
Askatu Bakery by Liberated Foods
It’s easy to fall in love with the passion and care behind Askatu Bakery by Liberated Foods. Washington’s only dedicated top nine allergen free retail bakery, Askatu is free from gluten, wheat, dairy, eggs, soy, peanuts, and other common allergens. This EnviroStar-recognized business makes a variety of baked goods, cookies, cakes, breads, and savory options for breakfast and lunch.
Try the $20 lunch special during SRW with their allergen-free take on a Mediterranean meal, the Mezze Bowl. Choose from either seasoned chicken or white beans for protein, organic pearled sorghum grain or mixed greens, and an assortment of fresh organic or pickled vegetables. Bowls include scoops of toum (garlic sauce), sesame-free hummus, coconut yogurt tzatziki, lemon dill dressing, and flatbread. A portion of SRW menu sales will go to Good Food Kitchens. Downtown. Lunch is $20.
