Skip to content

Food & Drink

Hot Cakes

Delicious, decadent molten chocolate cakes-in-a-jar.

By Seattle Mag April 5, 2012

0412hotpsot

This article originally appeared in the April 2012 issue of Seattle magazine.

I pity the poor souls who’ve never tasted one of Autumn Martin’s decadent molten chocolate cakes-in-a-jar, baked to an oozy middle and deeply, darkly delicious. The Theo Chocolates (featured in our inaugural Seattle Food Establishment list) alum has been selling her desserts at local farmers markets to much acclaim, and so we’re thrilled to report that next month, somewhere in Ballard (location pending) Martin will debut her first Hot Cakes dessert bar, where a serious sweet tooth will be cured by an array of treats—cookies, brownies, sublime sauces to-go, those chocolate hot cakes, fresh pie and much more—in the evenings and on weekends. A proper place to have dessert for dinner; it’s about time.

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…