Capitol Cider’s Julie Tall On Her Favorite Gluten-Free Sandwiches
Seattle is home to a lot of restaurants, and among them are hidden gems some Seattleites just aren’t unearthing. To help guide us to these potential discoveries, we’ve enlisted some of our city’s many food luminaries to share with us their under the radar recommendations for a weekly feature dubbed Dining Confidential.
Capitol Cider owner Julie Tall took a risk when she opened Seattle’s first dedicated cider bar in June of 2013. It was a risk that’s paid off with a regularly packed house, a reputation for an outstanding cider selection, and an impressive gluten-free menu.
There’s nothing better than a lazy, booze-filled brunch… except maybe a brand new lazy booze-filled brunch, which is why we’ve scoured Seattle for the latest and greatest options, from some of the Town’s most notable chefs, a new international eatery, and a whole lot more.
BY THE TIME Tom Douglas opened his pasta house Cuoco four years ago, gluten-free dining had become enough of a thing that the chef decided to offer a gluten-free pasta substitution from a local outfit called Maninis. Since then Douglas has chuckled at the number of diners who will remain piously gluten free through dinner—then “cheat a little” with a slice of coconut cream pie for dessert.
Such is gluten-free in Seattle: the designation has come in some form to nearly every menu in town, but holds madly varying significance depending on the diner. What gluten free has to mean for a celiac, who suffers from the autoimmune disorder which makes a body attack its own intestine at the merest rumor of gluten, is almost molecularly strict: no breads or pastas or waffles, of course, but ketchup and soy sauce and salad dressing and soup can also cause problems. Gluten, it turns out, is in everything.
If you think Starbucks is the best that Seattle food-and-drink has to offer, we’ve got 22 reasons why you’re absolutely wrong. Denizens of the Northwest know that the Emerald City has a treasure trove of food gems, from the loads of fresh seafood to Molly Moon’s ice cream and coffee cups that don’t wear a Starbucks logo. Seattle’s rich food culture rivals the deep dish pizza in Chicago, New York bagels, and the shave ice in Hawaii, to name just a few.
Seattle Times food writer explains her city by way of its food
SEATTLE — To define Seattle at all is a tall order. Right now, we’re involved in an expansive, sometimes contentious civic debate about who we are — in newspaper articles and online threads, in bars and cafes. With Super Bowl XLIX imminent, let me explain Seattle — by way of its food — to you, Boston, the city of baked beans.
There’s much discussion here of “newcomers,” of who they are and what they mean, of skyrocketing rents, of terrible traffic, of cultural shifts, of cold “natives.” The real natives, of course, ate Chinook, coho, and sockeye salmon, and steelhead trout. Stinging nettles, the curly tips of fiddlehead ferns, weirdly elongated razor clams, and hugely phallic geoducks are our delicacies now.