Safeco Field Signs Heavy-Hitters Din Tai Fung and Jack’s BBQ

Safeco Field, already recognized for its excellent food and drink selection, keeps adding even more exciting dining options ahead of the 2018 Mariners season. This year, fans can chow down on pork wontons and tofu bao from Din Tai Fung, opt for burnt ends, Frito pie, and brisket sandwiches from Jack’s BBQ, and more. Here’s a look at the full slate of additions to the ballpark’s bites:

Din Tai Fung (Section 132, Main Level)

The Taiwan-born international sensation with four locations in Seattle is taking over the Intentional Wok space. No, there won’t be soup dumplings; the menu will consist of pork wontons with spicy sauce, wonton soup, steamed traditional bao buns filled with pork, and a vegetarian option with bok choy, tofu, mushrooms and vermicelli noodles. There will also be garlic string beans, chicken fried rice, hot and sour soup, and boba tea with tapioca pearls.

Jack’s BBQ (The ‘Pen)

Georgetown’s sought-after Texas-style barbecue, some of the best in the city, will step up the plate in the form of beef brisket sandwiches, pulled pork, smoked jalapeño-cheddar sausages served on a bun or battered and fried, burnt ends, Frito pie, and hush puppies.

Dynamite Chicken (The ‘Pen)

Ethan Stowell’s buttermilk-marinated fried chicken stand, an offshoot of his Ballard beer bar Bramling Cross, has updated its menu. This year, there will be a fried chicken sandwich, with or without spicy sauce; hot wings with spicy sauce; tater tots with Beecher’s cheddar, bacon, garlic, and spicy yellow peppers; jalapeno poppers; and garlic fries with parmesan cheese.

On Deck Donuts (Near Frozen Rope Ice Cream Sandwiches, Section 132, Main Level)

On Deck Donuts will fry up mini-doughnuts and jumbo doughnut bites with a choice of toppings and dipping sauces like maple syrup and bacon, caramel, powdered sugar, and frosting.

Sultan of Sandwich (near Section 105, Main Level)

The sandwich vendor is adding three new options: pork meatball with marinara, Cubano with pulled pork, ham, Swiss cheese, and mojo sauce, and a classic Reuben.

Sound Seafood (Club Level, Section 249)

The existing seafood spot will start serving lobster rolls with garlic-celery aioli on a King’s Hawaiian roll.

Holy Smoke BBQ (Section 119, Main Level & Section 313, View Level)

More barbecue? No problem. Holy Smoke will serve long-bone beef ribs on coleslaw with mild or spicy sauce.

And finally, Chateau Ste. Michelle is the stadium’s new “house wine,” with 14 Hands varietals available at concession stands, clubs, and restaurants throughout the ballpark, and pours available by the glass or full-bottle carafes.