Food & Drink
Food We Love: The Best Puerto Rican Sandwich in Seattle
This flavorful gluten-free sandwich uses flattened, fried plantains in place of a bun
By Chelsea Lin September 30, 2019
This article originally appeared in the October 2019 issue of Seattle magazine.
This article appears in print in the October 2019 issue. Click here to subscribe.
Editor’s note: This establishment closed on October 6, 2019.
Years ago, on a whirlwind trip to chicago that involved a punishing quantity of dining R&D, I fell in love with the jibarito: a Puerto Rican sandwich that uses smashed, fried plantains in place of a bun. My delight was rekindled in June at Addo:206 (Interbay), a casual new Puerto Rican–inspired restaurant from chef Eric Rivera, located in the back kitchen of Batch 206 Distillery. (Rivera’s original restaurant, Addo, is a restaurant-incubator spot and occasional fine dining destination in Ballard.) Rivera says he had to put the jibarito ($15) on the menu, as much for his Puerto Rican roots as for his time spent working in Chicago. To eat this, you’ll want to roll up your sleeves: Although the plantains are sturdier than most buns, they can barely contain the pile of juicy, tender pork, lettuce, tomato and garlicky secret sauce. It’s a sandwich suited to accompany drinking—starchy and hearty, best eaten in a dark corner.
Follow Us
Love at First Spark
Redmond pizza joint earns another honor
Italy loves Spark Pizza. The venerable Redmond restaurant has been named one of the Top 50 Pizzerias in the United States for the second consecutive year by Italian publication 50topizza.it. The online guide recognizes the best pizzerias in the world and is updated annually. Spark last year finished No. 48. It finished No. 31 this…
Tastes of Mexico
Special dinners at El Camino seek to educate and entertain
Illuminated beneath the glow of Fremont’s famous rocket, two dozen Seattleites gather at El Camino restaurant to enjoy a specially curated meal featuring authentic Mexican dishes paired with three pours of Wahaka Mezcal. The enclosed patio is strewn with colorful punched banners and paper lanterns. Light dances above tables set with flickering votives, bowls of…
Seattle Restaurant Week kicks off
Expect a broader range of dishes at several different prices
At times referred to as “Restaurant Weak” for menus limited in scope and portion size, Restaurant Week is coming of age after 20 years. In the beginning of what would become Restaurant Week, chefs and restaurateurs often compromised on portion size and sometimes quality. Chef and restaurateur Brian Clevenger, who owns General Harvest Restaurants (Vendemia,…
Fish Feast
Take part in an Italian-American tradition while enjoying Seattle's fantastic seafood
Consider Paju’s fried rice a seafood dish thanks to the addition of squid ink. The catfish sandwich at Matt’s in the Market has been a menu mainstay for years.Is it a hush puppy or a crab dish? At Emerald City Fish & Chips, it’s both.