:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/68617063/AllyumBrunch.0.jpg)
The West Seattle vegan dining scene is off to a good start in 2021. New restaurant Allyum — from restaurant industry vets Dahli Strayer and Ally Rael — opened for brunch on New Year’s Day at 2940 SW Avalon Way with a menu dedicated to plant-based foods and gluten-free fare.
Among some of the offerings to start off are lentil “meatballs,” carrot lox Benedicts, mushroom fried “chicken” and waffles with smoky maple, and a roasted cauliflower gumbo. Rael tells Eater Seattle that, though the menu is primarily vegan, there are plans to serve eggs from ethically-raised chickens and some oysters and mussels, eventually. In the meantime, the two owners will highlight local produce in its brunch and dinner dishes. “We are not big fans of the overuse of fake processed meat replacements, so pretty much everything we offer will be made in house,” she says.
Both Strayer (the opening owner of West Seattle’s Luna Park Cafe) and Rael (who worked at popular LA restaurant Little Prince, as well as the Whale Wins, Staple and Fancy, and Damn the Weather in Seattle) have been working on the project for a full year. While the pandemic certainly impacted the timing (not to mention all the issues with the West Seattle bridge closure), Allyum was able to forge ahead during the current stage of COVID restrictions. The restaurant is focused on takeout for now, since dining rooms are closed until at least January 11, but the owners are ready to make adjustments during an ever-shifting landscape. “We have decided to do a counter service hybrid where you order before seating, but still get great service at your table,” Rael says.
Booze-wise, Allyum has a couple of daily wine options, as well as bloody marys and mimosas for brunch, and plans on rolling out a full cocktail, wine, and beer list as soon as things get settled. Like other restaurants in the city, there will also be a retail market, featuring snacks and other pantry items. “We are also going to focus on homemade breads and pastas,” says Rael. “During the shutdown, the menu will be more simple and appropriate to eat in a car on the way home.”
The restaurant’s hours are Wednesday through Friday, noon to 6 p.m, with a Saturday brunch from 9 a.m. to 3 p.m.
