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Kristi Brown's modern soul food restaurant on Capitol Hill runs on a certain gravitational pull, the kind where strangers at the bar invite you to art openings and the neck-bone stew, all smoky shredded meat and tender lima beans in a deep broth, makes conversation stop mid-sentence. The menu rotates seasonally, landing on catfish and grits or local clams in coconut milk depending on when you show up. A James Beard nominee, and on the New York Times radar too.
The awards strongest first
- USA Today Restaurants of the Year
- James Beard Awards 2024 · Nominee · Best Chef: Northwest and Pacific · Kristi Brown
- The New York Times The Restaurant List
- The Infatuation #4 · The 25 Best Restaurants In Seattle
- The New York Times The 25 Best Restaurants in Seattle Right Now
- Seattle Met Seattle’s 50 Best Restaurants
- James Beard Awards 2022 · Semifinalist · Emerging Chef · Kristi Brown
- Eater The 38 Essential Restaurants in Seattle
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Fried chicken
“the dishes that shine brightest are her more traditional Southern ones, like the fried chicken served with jerk ranch or the hoecakes, a cornmeal pancake rarely seen in Seattle.”
Eater -
Hood sushi bowl
“fusions like the Hood Sushi Bowl featuring fried catfish and seaweed salad come from Brown’s memories of shopping at Asian markets in the neighboring Chinatown-International District.”
Eater -
Hoecakes
“the hoecakes, a cornmeal pancake rarely seen in Seattle.”
Eater -
Neck-bone stew
“The menu changes seasonally, but a dish like the neck-bone stew will, at least for a few minutes, make chatting impossible.”
The New York Times
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