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A takeout plate with jerk chicken, rice, slaw, and plantains.
Check out those plantains hiding under the chicken!
Harry Cheadle

The Hottest New Restaurants in the Seattle Area, August 2023

New entries include a great vegan Mexican option, a reincarnated Jerk Shack, and some line-worthy bagels

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Check out those plantains hiding under the chicken!
| Harry Cheadle

The Eater Seattle Heatmap aims to answer the question, “Where should I eat right now?” for people trying to keep up with the city’s constantly changing dining landscape. It focuses on newer restaurants — typically opened or revamped significantly within the last six months or so — that are reshaping Seattle’s food scene for the better.

Restaurants have endured enormous challenges the last several years, forced to contend with a pandemic that’s made restaurant work more dangerous, caused supply chain disruptions, and contributed, in some part, to labor shortages. Still, each month chefs continue to navigate uncertainty and open restaurants that expand the possibilities for dining in the city. Know of a spot that should be on our radar? Send us a tip by emailing seattle@eater.com.

New to the map in August 2023: Jerk Shack Kitchen, Mt. Bagel, and Rojo’s Mexican Food.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Sammich Seattle

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One of the most-hyped food trucks of the spring landed in the Maple Leaf parking lot of Project 9 Brewing in early May. Originating in Oregon but with its heart somewhere between Chicago and Texas, Sammich specializes in meaty, messy sandwiches like the Italian Beef, which is loaded with peppers and best enjoyed with beef drippings poured all over everything. Sammich sandwiches pair nicely with beer, but also with an afternoon nap.

A beef sandwich Harry Cheadle

Layers Green Lake

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The innovative sandwich artists behind this food truck opened their permanent location in early July and immediately drew immense crowds, selling out regularly before 3 p.m. Not only do they have sandwiches like the Notorious P.I.G. (slow roasted pork belly and fresno pepper jelly with chicories and aioli), they’ve added non-sandwich fare like biscuits, salads, Stamp Act coffee, and a range of non-alcoholic drinks, wine, and beer. Did we mention it’s right next to Green Lake?

Ben's Bread Co.

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Even for a town that loves its bakeries, the July opening of the brick-and-mortar location of Ben Campbell’s beloved pop-up was highly anticipated. We’re here to say that the hype (and the lines) are justified. Campbell’s bread is one of the best sourdough loaves in Seattle, crispy and dark on the outside and marvelously chewy on the inside. The pastries are great as well, but the can’t-miss item here are the “Cheez-Isnts,” a grown-up Cheez-it with a soft interior and some heat from cayenne pepper. Just bring a book for the line.

Watson's Counter

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After a brief hiatus, Ballard brunch favorite Watson’s Counter is back in a new location. But don’t just go here for the Instagram-famous Fruity Pebbles French toast — try the crispy chicken in the addictive gochujang sauce and the loco moco patty made of a blend of chuck, brisket, and pork belly. Actually, don’t just come here for the food. Owner James Lim is a coffee maven, and Watson’s Counter roasts its own beans; it even sells its own canned cold brew, which is probably one of the best canned cold brews in the city. Great stuff is happening here.

French toast with whipped cream
The French toast at Watson’s Counter
Harry Cheadle

Bapshim

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Ballard has more dinner restaurants than anyone could ask for, but where in the neighborhood do you go for a fast casual lunch? As of May, the answer is Bapshim, a Korean lunch bowl restaurant from WeRo owner Wes Yoo. The bulgogi ribeye is downright juicy, the pickled cucumbers and onions satisfy your vinegar craving, and the mayak (soy-marinated) egg is an extra three bucks but mandatory if you ask us. The entrance is on 20th Avenue NW, between Leary and Ballard, a.k.a. the back door of WeRo.

Mt. Bagel

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If you stop by this out-of-the-way residential street on Montlake on a weekend morning, you’ll see a long line of people snaking around the block. For bagels. Not even bagel sandwiches: They don’t slice the bagels at Mt. Bagel, they don’t sell anything but whole bagels and cream cheese. But if you’re on the fence about braving that line, it’s worth it. These bagels are big enough to be breakfasts on their own, chewy and airy inside, that toothsome resistance on the outside. Since Roan Hartzog returned to town in June, his team can’t make these bagels fast enough for those gluten-obsessed line-standers. Go ahead, see what the fuss is about for yourself. We’re betting you’ll come back for more.    

Three bagels inside a paper bag
Mt. Bagel’s bagels in their natural habitat
Harry Cheadle

Milk Bar

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Is this in a mall? Is $50 sort of a lot to pay for a cake? Okay, we hear you. But have you bitten into the rich, dense center of a birthday cake truffle? Or let the cereal milk soft serve topped with corn flakes transport you back into your carefree, unselfconscious youth? If you’re going to be in Bellevue Square anyway, why not eat something sweet and memorable?

Jerk Shack Kitchen

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Owner Trey Lamont is still trying to reopen the original Jerk Shack via a crowdfunding campaign, but for now we’ll settle for the counter-service version in the Central District’s Midtown Square development. “Settle” is actually the wrong word, because this is one of the best takeout operations going right now. Two highlights for us are rich jerk chicken — with a fair amount of heat — and the plantains, which are juicy and tender and sweet, the perfect snacks to eat in the car while you’re driving home.    

A takeout plate with jerk chicken, rice, slaw, and plantains.
The jerk chicken plate at Jerk Shack Kitchen
Harry Cheadle

Ludi's Restaurant

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In June, this Filipino diner reopened in a new downtown location blocks away from its former home. It already feels like a permanent part of the breakfast-into-lunch landscape, and weeks after opening it’s bustling with people looking to get their fix of lumpia, garlic fried rice, and photogenic ube pancakes. The best thing on the menu, though, might be the longganisa — eating these as part of a classic diner breakfast plate makes you wonder why all diners aren’t Filipino diners. 

Rojo's Mexican Food - Vegan Taqueria

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When Daniel Rojo was a vegetarian he noticed a hole in the Seattle dining scene: There were very few vegan or even vegetarian-friendly Mexican restaurants around. So he started experimenting in his garage during the beginning of the pandemic, selling his plant-based burritos and tacos to family and friends at first. In March, he opened his own brick-and-mortar in Pioneer Square, and vegan schmegan, the plant-based al pastor is crispy and crunchy and addictive, cooked with pineapple for a bit of extra sweetness. Come here if you want to get excited about the future of food without dead animals in it.

Onibaba by Tsukushinbo

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In May, the owners of Tsukushinbo quietly opened their new restaurant in the space where that hallowed Japantown spot used to be. This is a onigiri paradise — they have more than a dozen varieties of filled rice balls, with fillings like sour plum and salty salmon. Onibaba also serves ochazuke, a dish often made by pouring tea over a grilled rice ball topped with fish; here they sub the tea for a rich dashi broth. This is where you want to take the rice lover in your life.  

A spread of Japanese dishes and a tea pot Jay Friedman

E-Jae Pak Mor

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Seattle has a lot of Thai places but not many that serve pak mor, a dumpling-like dish consisting of a filling wrapped in a delicate rice noodle skin. At E-Jae Pak Mor, which opened in April across the street from Uwajimaya, these are the star attraction — earthy and complicated, with a sweet sauce that pairs perfectly with it. The noodle soups here aren’t as takeout-friendly, so why not sit in the colorful dining room and have some combo of slow-cooked beef, fish balls, and pork shoulder? You won’t be disappointed.

LoxSmith Bagels

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This longtime pop-up finally found a permanent location in Beacon Hill in March. Owner Matthew Segal takes a lot of pride in his New York–style bagels, but might take even more pride in his smoked fish, which is some of the best in the city. This summer Loxsmith is rolling out a partnership with Kelly’s Fresh Fish, which is supplying the shop with lox made from line-caught king salmon.

Luna Park Cafe

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The West Seattle Bridge has been open now for a little while, but the trip across the water didn’t feel the same while the Luna Park Cafe was closed for some R&R. That hiatus has thankfully ended in March, and the diner is once again a beacon of kitschy retro fun. The menu is that timeless diner stuff, the only innovation here being that they’ll serve your breakfast items in a “pile” (on hashbrowns and topped with eggs) or a “hobo” (mixed up with hashbrowns and eggs). They have a whole vegan menu here, and Rainier tall boys (that famous local vegan speciality) are like $5. What else do you want?

Sammich Seattle

One of the most-hyped food trucks of the spring landed in the Maple Leaf parking lot of Project 9 Brewing in early May. Originating in Oregon but with its heart somewhere between Chicago and Texas, Sammich specializes in meaty, messy sandwiches like the Italian Beef, which is loaded with peppers and best enjoyed with beef drippings poured all over everything. Sammich sandwiches pair nicely with beer, but also with an afternoon nap.

A beef sandwich Harry Cheadle

Layers Green Lake

The innovative sandwich artists behind this food truck opened their permanent location in early July and immediately drew immense crowds, selling out regularly before 3 p.m. Not only do they have sandwiches like the Notorious P.I.G. (slow roasted pork belly and fresno pepper jelly with chicories and aioli), they’ve added non-sandwich fare like biscuits, salads, Stamp Act coffee, and a range of non-alcoholic drinks, wine, and beer. Did we mention it’s right next to Green Lake?

Ben's Bread Co.

Even for a town that loves its bakeries, the July opening of the brick-and-mortar location of Ben Campbell’s beloved pop-up was highly anticipated. We’re here to say that the hype (and the lines) are justified. Campbell’s bread is one of the best sourdough loaves in Seattle, crispy and dark on the outside and marvelously chewy on the inside. The pastries are great as well, but the can’t-miss item here are the “Cheez-Isnts,” a grown-up Cheez-it with a soft interior and some heat from cayenne pepper. Just bring a book for the line.

Watson's Counter

After a brief hiatus, Ballard brunch favorite Watson’s Counter is back in a new location. But don’t just go here for the Instagram-famous Fruity Pebbles French toast — try the crispy chicken in the addictive gochujang sauce and the loco moco patty made of a blend of chuck, brisket, and pork belly. Actually, don’t just come here for the food. Owner James Lim is a coffee maven, and Watson’s Counter roasts its own beans; it even sells its own canned cold brew, which is probably one of the best canned cold brews in the city. Great stuff is happening here.

French toast with whipped cream
The French toast at Watson’s Counter
Harry Cheadle

Bapshim

Ballard has more dinner restaurants than anyone could ask for, but where in the neighborhood do you go for a fast casual lunch? As of May, the answer is Bapshim, a Korean lunch bowl restaurant from WeRo owner Wes Yoo. The bulgogi ribeye is downright juicy, the pickled cucumbers and onions satisfy your vinegar craving, and the mayak (soy-marinated) egg is an extra three bucks but mandatory if you ask us. The entrance is on 20th Avenue NW, between Leary and Ballard, a.k.a. the back door of WeRo.

Mt. Bagel

If you stop by this out-of-the-way residential street on Montlake on a weekend morning, you’ll see a long line of people snaking around the block. For bagels. Not even bagel sandwiches: They don’t slice the bagels at Mt. Bagel, they don’t sell anything but whole bagels and cream cheese. But if you’re on the fence about braving that line, it’s worth it. These bagels are big enough to be breakfasts on their own, chewy and airy inside, that toothsome resistance on the outside. Since Roan Hartzog returned to town in June, his team can’t make these bagels fast enough for those gluten-obsessed line-standers. Go ahead, see what the fuss is about for yourself. We’re betting you’ll come back for more.    

Three bagels inside a paper bag
Mt. Bagel’s bagels in their natural habitat
Harry Cheadle

Milk Bar

Is this in a mall? Is $50 sort of a lot to pay for a cake? Okay, we hear you. But have you bitten into the rich, dense center of a birthday cake truffle? Or let the cereal milk soft serve topped with corn flakes transport you back into your carefree, unselfconscious youth? If you’re going to be in Bellevue Square anyway, why not eat something sweet and memorable?

Jerk Shack Kitchen

Owner Trey Lamont is still trying to reopen the original Jerk Shack via a crowdfunding campaign, but for now we’ll settle for the counter-service version in the Central District’s Midtown Square development. “Settle” is actually the wrong word, because this is one of the best takeout operations going right now. Two highlights for us are rich jerk chicken — with a fair amount of heat — and the plantains, which are juicy and tender and sweet, the perfect snacks to eat in the car while you’re driving home.    

A takeout plate with jerk chicken, rice, slaw, and plantains.
The jerk chicken plate at Jerk Shack Kitchen
Harry Cheadle

Ludi's Restaurant

In June, this Filipino diner reopened in a new downtown location blocks away from its former home. It already feels like a permanent part of the breakfast-into-lunch landscape, and weeks after opening it’s bustling with people looking to get their fix of lumpia, garlic fried rice, and photogenic ube pancakes. The best thing on the menu, though, might be the longganisa — eating these as part of a classic diner breakfast plate makes you wonder why all diners aren’t Filipino diners. 

Rojo's Mexican Food - Vegan Taqueria

When Daniel Rojo was a vegetarian he noticed a hole in the Seattle dining scene: There were very few vegan or even vegetarian-friendly Mexican restaurants around. So he started experimenting in his garage during the beginning of the pandemic, selling his plant-based burritos and tacos to family and friends at first. In March, he opened his own brick-and-mortar in Pioneer Square, and vegan schmegan, the plant-based al pastor is crispy and crunchy and addictive, cooked with pineapple for a bit of extra sweetness. Come here if you want to get excited about the future of food without dead animals in it.

Onibaba by Tsukushinbo

In May, the owners of Tsukushinbo quietly opened their new restaurant in the space where that hallowed Japantown spot used to be. This is a onigiri paradise — they have more than a dozen varieties of filled rice balls, with fillings like sour plum and salty salmon. Onibaba also serves ochazuke, a dish often made by pouring tea over a grilled rice ball topped with fish; here they sub the tea for a rich dashi broth. This is where you want to take the rice lover in your life.  

A spread of Japanese dishes and a tea pot Jay Friedman

E-Jae Pak Mor

Seattle has a lot of Thai places but not many that serve pak mor, a dumpling-like dish consisting of a filling wrapped in a delicate rice noodle skin. At E-Jae Pak Mor, which opened in April across the street from Uwajimaya, these are the star attraction — earthy and complicated, with a sweet sauce that pairs perfectly with it. The noodle soups here aren’t as takeout-friendly, so why not sit in the colorful dining room and have some combo of slow-cooked beef, fish balls, and pork shoulder? You won’t be disappointed.

LoxSmith Bagels

This longtime pop-up finally found a permanent location in Beacon Hill in March. Owner Matthew Segal takes a lot of pride in his New York–style bagels, but might take even more pride in his smoked fish, which is some of the best in the city. This summer Loxsmith is rolling out a partnership with Kelly’s Fresh Fish, which is supplying the shop with lox made from line-caught king salmon.

Luna Park Cafe

The West Seattle Bridge has been open now for a little while, but the trip across the water didn’t feel the same while the Luna Park Cafe was closed for some R&R. That hiatus has thankfully ended in March, and the diner is once again a beacon of kitschy retro fun. The menu is that timeless diner stuff, the only innovation here being that they’ll serve your breakfast items in a “pile” (on hashbrowns and topped with eggs) or a “hobo” (mixed up with hashbrowns and eggs). They have a whole vegan menu here, and Rainier tall boys (that famous local vegan speciality) are like $5. What else do you want?

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