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A Look Inside ChefSteps; Seattle's Best Bets for Korean Food

Welcome to CascadiaWire, a weekly collection of restaurant news from up-and-down the Pacific Northwest corridor.

Suzi Pratt

EATER MAPS — The rule of finding quality Korean food in the Seattle area has remained largely the same over the years: Get out of town, driving well north or south of the city center. With a couple of anticipated openings in the works, the situation is destined to improve in the coming months. For now (with a few exceptions) Eater's favorite places for Korean food — from mandu to mul naengmyun and bulgogi to bibimbap — are at the northern edge of Seattle stretching up to Lynnwood.

PIKE PLACE MARKET — Eater sat down with ChefSteps founders Chris Young and Grant Crilly to talk about how the startup's equal parts ambitious and risky business model works by building social capital. In less than three years years, the online culinary school has grown into a team of nearly 30 chefs, filmmakers, and engineers developing classes, techniques, recipes, and an ingredient wiki to a user base of 500,000 food-obsessed professional and home cooks.

CAPITOL HILL — Healthcare's loss is Seattle's beer scene's gain. Seattleite Loren Klabunde left his day job to pursue opening a 64-tap tasting room dedicated entirely to local craft beer sourced within 100 miles of Seattle. Klabunde is looking to raise $100,000 for the taproom, which will be called Growl64, through an Indiegogo campaign that launched today. Klabunde doesn't have a location secured just yet, but he's aiming to open on Capitol Hill sometime this summer.

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