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We’re willing to bet that some of Seattle’s best chefs don’t even have a restaurant. Instead, they might be at a farmers market, commissary kitchen, or pop-up near you!
Seattle has a thriving pop-up dining community that blossomed during the pandemic. Underemployed chefs turned to curating pop-up menus, aspiring bakers introduced new recipes with locally grown ingredients, and home chefs who once cooked only for their extended family and friends now explored opportunities to cater to a wider community. These pop-ups were a lifeline throughout the pandemic, and today have evolved to a space where chefs — including many from BIPOC communities — innovate and share their unique dishes.
Pop-ups give chefs greater flexibility, lower overheads, and fewer barriers to entry than brick-and-mortars, but there are some who eventually make that leap. That was the case for Chef José Garzón, who started Latinx street food pop-up Garzón in 2019. The overwhelming success of Garzón led to the opening of BAD CHANCLA last year. And this year, farmers market pop-up Pidgin Collective is raising funds for their first storefront in Fisherman’s Terminal.
Read on for more info on some popular SRW pop-ups, and make your plans now! Some are available only on weekends or via pre-order.
Follow Seattle Pop Ups on Instagram (@SeattlePopUps) to stay in-the-know about upcoming and emerging pop-ups.
Safira Ezani and her mother Masitah Hamzah started catering as a side project for a few years before jumping into the Seattle pop-up world in 2021. Malaysian food brings together Chinese, Indian, and Arabic influences, with tropical ingredients like coconut and banana leaves. Masakan’s food is always halal.
For SRW, Masakan is offering two options for $20: a pandan kuih box with desserts like steamed rice pudding with coconut (kuih lompang), pandan crepe rolls (kuih dadar), and coconut and pandan custard on a banana leaf boat (tepung pelita). The second option is a nasi lemak bar with side choices like Maylay-style fried chicken or beef rendang. There are vegan options too! Available Tuesdays. SoDo. Lunch is $20.
Bakescapade is a pop-up panadería that uses local dairy and seasonal ingredients in their conchas, pan dulces, and other goodies. “Inspired by Mexican roots as well as childhood favorites, all of our products are a representation of our very own innovative culture,” says owner Karen Sandoval.
For this spring’s SRW, Bakescapade is offering two $20 boxes: one with pan dulces and one with empanadas. The pan dulce box comes with yuzu meringue concha, creamsicle concha, and salted cajeta pan de elote. The empanada box includes three flavors: chicken tinga, roasted poblano, and apple cheddar. Catch Bakescapade’s two pop-ups during SRW: Saturdays 4/5 and 4/12 at The Creative Dept. in Belltown. They’ll sell fast, so pre-order your boxes now! Belltown. Boxes are $20.
Founded as Brothers and Co. by brothers Zachary and Seth Pacleb, newly launched Pidgin Cooperative reinvisions what a food business can be: cooking up local and sustainable fare in a healthy and equitable work culture. During SRW, catch them at the University District Farmers Market on Saturday, and at the Ballard Farmers Market on Sunday. For $35, snag their curried squash ramen made with house noodles, seasonal veggies, curried squash broth, onsen egg, and black garlic oil — plus, take home a jar of their signature condiments, your choice of: spicy chili oil, mayu (black garlic oil), or chili crisp. In addition to fundraising for Viva Farms, they are also fundraising for their first brick and mortar restaurant in Fisherman’s Terminal. University District and Ballard. Lunch is $35.
This Black-owned baking company makes delicious vegan and organic goodies like cookies, brownies, cakes, and more. With over 15 years of baking and business experience, they also consult with minority-owned businesses in the Central District. For Seattle Restaurant Week, they offer an array of desserts for $35, $50, and $65, with choices like a cookies + brownie box (with yuzu marionberry thumbprint cookies and double chocolate chunk ganache brownie), cake slices and whole cakes. Get your order in by April 6 to pick up April 10 – 12! Central District. Take out for $35, $50, and $65.
Madison Manelis-O’Donnell originally started baking as a “therapeutic activity” while working at a stressful music PR job in New York. Lucky for us pastry lovers, she stuck with it. Today, Maddy’s Bakeshop specializes in laminated pastries, floral cakes, croissants, and more. There are also gluten free and vegan options. During SRW, get a $35 croissant box with pain au chocolat, rhubarb monkey bread, almond funfetti, spinach artichoke dip, and asparagus and whipped goat cheese shallot jam. Maddy’s Bakeshop is raising funds for Give A Meal, and for SRW, pops up only on Sundays, 3/30 and 4/6, at Molly’s Bottleshop. Sunset Hill. Croissant boxes are $35.
Family-run Pashtun Palace offers authentic Afghan recipes with locally sourced halal ingredients. Catch them weekly at the Lake City Farmers Market. For Seattle Restaurant Week, Pashtun is offering frozen meals for pick up at Burke Gilman Brewing Co.. Choose from dishes like chicken or beef meatballs made with coriander and cumin, eggplant vegetable medley, homemade bread, and Kabuli rice. University District. Dinner is $20.
One of the few West African food businesses in Seattle, House of Naku makes authentic, halal dishes with Southern and Caribbean influences. “Our food is made with heart,” they say. “Every dish is a piece of home, and we’re proud to share it with a community that’s ready to explore something bold, soulful, and deeply rooted.”
For SRW, House of Naku has a few options: $20 for BBQ peri peri chicken with cajun fries; $35 for berbere BBQ brisket, cajun fries and a drink (watermelon hibiscus kool-aid); $50 gets you a platter with brisket, chicken, or ribs, three sides — jollof mac and cheese, coleslaw, fries, or Allspice ginger cornbread — and a drink. House of Naku cooks out of West Seattle’s Distinguished Foods commissary kitchen Friday through Saturday. Call ahead for pickup or order through DoorDash or GrubHub! West Seattle. Lunch and dinner for $20, $35, $50.
Please reach out to us at gro.doogelttaes@wrs with questions or inquiries!
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