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Watch Cantine Elevate Frito Pie to an Art Form

Welcome to The Hot Dish, a behind-the-scenes look at the making of dishes of the moment

Chef Josh Henderson and his restaurant group Huxley Wallace Collective just dropped their latest South Lake Union endeavors, a rotisserie chicken window named Poulet Galore and a beer bar called Cantine. As expected from the relentless team, both eateries offer fancified takes on classic concepts, featuring upscaled comfort food and casual-chic decor reminiscent of Vestal, Scout, and other sibling spots.

For an example of the limited menu of lowbrow offerings gone high-end at Cantine, check out the inner workings of the "Fancy Frito Pie" (currently $9), being made in the pictures above by Huxley Wallace Collective's director of kitchen operations, chef Seth Richardson.

A bit of a misnomer, the term "Frito pie" typically refers to a pile of chili ladled into a full bag of Fritos-brand chips, also the serving vessel. Here, though, every ingredient is made in-house, from the extruded-and-fried masa chips to the ground-beef-and-oxtail chili. There's also a layer of black bean puree, pickled Serrano peppers, sharp Tillamook cheddar, and sour cream. Wash it all down with local libations from the likes of Holy Mountain, Stoup, and Standard Brewing, a small selection of wines, or a few ginger beer-based cocktails. You'll have to bring your own Fritos bag, though.

Cantine Bar and Bottle Shop

513 Westlake Ave N, Seattle, WA 98109 (206) 456-2550 Visit Website