Skip to content

Food & Drink

This Barbecue Is Making Waves in Seattle

A pivot by a Central District restaurant team introduces some of the best ribs in the city

By Chelsea Lin January 25, 2019

1-lead_89

This article originally appeared in the February 2019 issue of Seattle magazine.

This article appears in print in the February 2019 issue. Click here to subscribe.

Open since July 2018, cheery barbecue oasis Central Smoke is a departure in concept for restaurateurs Sophie and Eric Banh (of Monsoon, Ba Bar and Central Smoke’s previous incarnation, Seven Beef). Fans of the siblings’ signature Vietnamese flavors—such as fermented black vinegar and aged fish sauce—will find dishes to love here, too, thanks to executive chef Mike Whisenhunt (formerly of Brimmer & Heeltap).

But the sleeper hit is the Texas-style barbecue, which goes shockingly well with the likes of fried rice, papaya salad and sweet-and-sour pickles. Order the smoked pork spareribs ($22 for half rack, $39 for full), rubbed with chili powder, cumin, cayenne and brown sugar, spritzed with apple cider and bourbon, and cooked for hours over a combo of mesquite and post oak woods. Each bite is caramelized and tender, pulling away from the bone without falling off it. Central District, 1305 E Jefferson St.; 206.328.7090

Follow Us

Seattle Bars, Restaurants Unite to Support Immigrant Rights

Seattle Bars, Restaurants Unite to Support Immigrant Rights

Fundraiser seeks to counter nationwide immigrant crackdown

More than 100 Seattle restaurants, bars and pop-ups are joining forces in support of immigrant rights. Between Feb. 7-9, they’ll donate a portion of their proceeds (up to 10%, depending on the establishment) to raise funds to counter the Trump administration’s crackdown on immigrants. According to the American Immigration Council, immigrants make up 22% of…

Seila: Cambodian Food, Served Haute

Seila: Cambodian Food, Served Haute

Canlis alum Kevin Top shows Seattle the fancy side of Khmer cuisine

The line is long in the back half of Stoup Brewing’s Capitol Hill location, but everyone’s chatting excitedly, even strangers with one another. They’re all united by curiosity, waiting to try Chef Kevin Top’s fast-casual menu of restyled Cambodian dishes, which he’s also been serving in a dinner party format as a popup called Seila….

The Lure of Lamb at Hamdi

The Lure of Lamb at Hamdi

New Year’s Eve dinner features special roast

I want a perfume of the air inside Hamdi. It smells like fire, black pepper, charred herbs, almonds, oak. I want to wash my hair in it. I want a little vial of it to keep in my pocket and inhale on the train. Open since late 2022 on a semi-industrial stretch of Leary Way,…

Blazing Birds: Why is Hot Chicken So Hot?

Blazing Birds: Why is Hot Chicken So Hot?

A friend and I were recently discussing the hot-chicken craze when he asked, “why do we need more chicken places? They’re everywhere.” It piqued my curiosity, and a little research uncovered some interesting tidbits. Thanks to Google, I discovered that the chicken wars began in earnest about four years ago, but its modern roots go…