
Allecia Vermillion
Producer at Seattle Met
Executive editor, food writer type at @SeattleMet
Articles
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1 month ago |
seattlemet.com | Naomi Tomky |Allecia Vermillion
Buy me some peanuts and Cracker Jacks, and I’ll bring the banh mi—the food inside Lumen Field and neighboring T-Mobile Park gets better every year; the latter even allows takeout. Outside the stadiums, the selection improves further, with plenty of great bars and restaurants that beckon to anybody looking to meet up with a group, or just avoid paying $20 for a Bud Light and some loaded fries. Most game-oriented destinations lie north of the stadiums in Pioneer Square.
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1 month ago |
seattlemet.com | Naomi Tomky |Allecia Vermillion
Seven years after the fall of Saigon, the rise of pho in Seattle began. When Washington Governor Dan Evans called on the state to welcome Vietnamese refugees, he created a community that made Seattle immeasurably richer—and embedded some dishes in our culinary canon. It’s strange to think of a time when banh mi wasn’t a lunchtime staple, before Seattle’s Vietnamese food scene had vegan delis, spicy noodles, and whole fried catfish.
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2 months ago |
seattlemet.com | Allecia Vermillion
In September of last year, Canlis executive chef Aisha Ibrahim came to owners Mark and Brian Canlis to give them the official word: She and her wife, Samantha Beaird, wanted to get serious about opening their own restaurant. Ultimately the couple would need to leave Canlis, their professional home for nearly four years, to devote the time necessary to make that happen. She did not expect the Brothers Canlis, in turn, to share a surprise update of their own.
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2 months ago |
seattlemet.com | Naomi Tomky |Allecia Vermillion
Self-contained and multifaceted, the breakfast sandwich is as good at waking people up as it is at putting them back to sleep. The formula is simple—an egg or two, maybe some cheese. Possibly sausage or bacon. All inside some sort of bread that isn’t usually just bread. Seattle’s breakfast sandwich titans turn to biscuits, bagels, and all manner of english muffins. Even the occasional pretzel challah roll or Japanese-style melonpan.
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Jan 24, 2025 |
seattlemet.com | Naomi Tomky |Allecia Vermillion
Over the last half-dozen years, an assortment of pandemic-era hobbyists and professional bakers setting out on their own have taken Seattle’s bagel scene from a topic to kvetch about to one for kvelling about. Even the most committed New Yorker must admit that local bakers are creeping awfully close to the Lower Eastside standards, but there’s also a growing movement of sourdough savants, and folks around here definitely know what to do with a side of salmon and a little smoke.
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