Food & Drink
Two Words: Churro Sundae
All-day Mexican cafe Raiz serves up a dessert that's hot and cold, high-brow and low-brow
By Chelsea Lin May 3, 2020
This article originally appeared in the May 2020 issue of Seattle magazine.
This article appears in print in the May 2020 issue. Click here to subscribe.
Editor’s note: Due to safety restrictions surrounding the COVID-19 health crisis, Raiz’s dining room remains closed until further notice, as of our publication date. Please visit Raiz on Instagram for current information on to-go options.
The buzz surrounding all-day Mexican café Raíz since it opened last November has largely—and justifiably—focused on chef Ricardo Valdes’ savory dishes, which range from breakfast burritos and chilaquiles to whole grilled trout and mole-drenched baby back ribs. But the Ballard restaurant’s sleeper hit is the caracol dessert only available at dinner: a tight coil of freshly fried churro dough (a recipe from Valdes’ pastry chef and wife, Amy Brown) topped with Frankie & Jo’s dairy-free brown sugar vanilla ice cream, a swirl of house-made whipped cream, strawberry sauce and a generous snowfall of old-school sprinkles ($10). It’s hot and cold, high-brow and low-brow, and utterly addictive in its dichotomy.
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.