Its So Hard To Say Good Bye … To R&L HOME OF GOOD BBQ

November 21, 2018 by NWFacts 2 Comments

Community Staple Closes There Doors After 66 Years –

R&L Home of Good BBQ, founded in 1952 in Seattle’s Central District.

Home of Good Barbeque started when Louise Collins and her husband, the Rev. Robert Collins, moved to Seattle in 1944 from Tallulah, La., where she was born.

With a family friend, Mrs. Collins opened the Home of Good Barbeque in 1952 on Yesler Way in the Central Area. In 1962, the friend turned the business over to the Collins’, and eventually, they added their first initials to the restaurant’s name. Regulars refer to it as the R&L or the “Home of Good.”

Mrs. Collins and her husband retired in 1979. The Rev. Collins, the pastor of Philadelphia Missionary Baptist Church, died in 1985, Mrs. Collins died in 2002.

Daughter Mary Collins Davis now owns and operates the restaurant with daughters Barbara and Cheryl and friend of the family David Frazier.

Many of the menu items come from Mrs. Collins’ family recipes. The food drew fans from all over: Soul singer Donny Hathaway, actor James Earl Jones, rap artists Sir Mix-A-Lot and Public Enemy all stopped by for ribs. Dr. Martin Luther King Jr. dropped by at the closing time and stayed to eat and talk into the early morning. Sammy Davis Jr. sent a limousine over for takeout and that’s not the half of it.

The Closing of R&L hits me hard, Home Of Good was one of the only places left in the Central District of Seattle that truly feels like going HOME. I was raised on Home Of Good and BBQ will never be the same. BBQ Beef Sandwich, Wheat Bread, thin Sliced Mild Sauce, and A Hott Link Sandwich. Hott Links Always Made me Sweat, Boi I’m Going To Miss That Taste That Always Took Me Back Home.
(Barbara knew my order on site 1&1)

Thank You, Mary “Mom” Collins Davis, Barbara, Cheryl and David Frazier for all your Love and Support to our Community. Your Kindness Will Never Be Forgotten and your Bar B Q will never be forgotten either.

The pulled pork and the ribs are my favorite- perfectly tangy and spicy sauce and meat so tender it dissolves on the tongue.

STREET TRUCK IS NOW OPEN!

August 25, 2018 by NWFacts Leave a Comment

Guess what just rolled into Muckleshoot Casino? Street Truck takes the convenience of food trucks – quick, hot and flavor-filled meals to go – and partners it with all the benefits of a casino: air-conditioned comfort with a myriad of fun just steps away.

Now serving up mouth-watering grab-and-go options, including a build-your-own Mac & Cheese bar complete with crushed Cheetos (yes, you read that right!) and fried Brussels sprouts served in a bread cone, savory tortas created with freshly baked Bolillo, and cheesesteaks stuffed with Bulgogi (Korean BBQ beef)!

Street Truck is open Sunday–Thursday, noon to 6pm, and Friday & Saturday, noon to midnight, and will feature a constantly evolving menu of scrumptious selections and monthly specials that are new, different, and deliciously offbeat.

Din Tai Fung & Jack’s BBQ join the lineup at Safeco Field

March 23, 2018 by NWFacts Leave a Comment

Din Tai Fung & Jack’s BBQ join the lineup at Safeco Field

Centerplate & Chef Ethan Stowell’s collaboration continues to bring creative, restaurant quality food to the ballpark

Seattle’s favorite spot for noodles and dumplings and the best Central Texas BBQ this side of Waco are coming to Safeco Field for the Seattle Mariners 2018 season as Din Tai Fung and Jack’s BBQ join the menu lineup.

Centerplate, the Mariners hospitality partner, and noted Seattle restaurateur and Safeco Field consulting chef Ethan Stowell are continuing their now eight-year collaboration that has earned Safeco Field a reputation for fresh, locally-inspired, restaurant-quality food in a ballpark setting.

“Seattle maintains an incredible food scene, so every year when we decide how we are going to tweak the food and beverage items that we offer at Safeco Field, we visit local restaurants and sample the menus for ideas,” said Centerplate General Manager Steve Dominguez. “The new partners this year, combined with chef Stowell and the new menu item created by Executive Chef Taylor Park and his team, will only serve to enhance the Safeco Field experience.”

Din Tai Fung (Intentional Wok, Section 132, Main Level)

“Phenomenal,” “delectable,” “little pillows of heaven,” have all been used to describe the food at Din Tai Fung, the Taiwan-based chain that consistently draws long lines at its four Seattle area restaurants. Taking over the Intentional Wok space, Din Tai Fung will serve pork wontons with spicy sauce, wonton soup, steamed traditional bao buns filled with pork, or a vegetarian option with bok choy, tofu, mushrooms and vermicelli noodles. Garlic string beans, chicken fried rice, hot and sour soup and boba tea with tapioca pearls round out the menu selection.

Jack’s BBQ (The ‘Pen)

Central Texas-inspired BBQ via Seattle’s SODO neighborhood is coming to The ‘Pen. Pit Master and native Texan Jack Timmons has perfected the art of low and slow smoking over hardwoods to create some of the most delectable dishes this side of Waco. Safeco Field offerings include beef brisket sandwich, pulled pork, Jack’s own smoked jalapeño-cheddar sausages, served on a bun or hand dipped in Jack’s own buttermilk hush puppy batter and fried. There’s also burnt ends, Frito pie and Jack’s own hush puppies.

Dynamite Chicken (The ‘Pen)

Ethan Stowell’s concept, from his Bramling Cross restaurant in Ballard, has an updated menu this year with a fried chicken sandwich, with or without Chef Stowell’s own spicy sauce; hot wings with spicy sauce; tater tots topped with Beecher’s cheddar cheese, bacon, garlic and spicy yellow peppers; and jalapeño poppers. He’s also taken garlic fries, a ballpark favorite, to a new level with fresh garlic and parmesan cheese. Order them with a side of crispy chicken tenders.

On Deck Donuts (Near Frozen Rope Ice Cream Sandwiches, Section 132, Main Level)

For those with a sweet tooth, On Deck Donuts offers house-made mini donuts and jumbo donut bites with your choice of toppings and dipping sauces including maple syrup and bacon, caramel sauce, powdered sugar or frosting.

Sandwiches, Lobster Rolls & More

The Sultan of Sandwich (near Section 105, Main Level), Safeco Field’s destination for meaty, meal-sized sandwiches is adding three new options: pork meatball with house-made marinara sauce; Cubano with pulled pork, ham, Swiss cheese and house-made mojo sauce; a classic Reuben with corned beef, Swiss cheese, sauerkraut and Thousand Island dressing on a rye baguette.

Sound Seafood (Club Level, Section 249), already home to fresh seafood offerings like true cod fish & chips and Dungeness crab sandwiches, will now offer lobster rolls featuring delicate claw meat dressed with garlic-celery aioli on a King’s Hawaiian roll.

As if Jack’s BBQ wasn’t enough for the meat eaters, Holy Smoke BBQ (Section 119, Main Level & Section 313, View Level) has house-smoked longbone beef ribs on a bed of coleslaw with Jack’s mild or spicy sauce. It’s a meaty meal for one or more.

Cans & Craft Beer

Safeco Field boasts an outstanding selection of beer including drafts from craft breweries from around the Northwest, barrel aged and cask conditioned ales, domestic and premium brews on tap and in cans. In addition to Happy Hour in The ‘Pen, which offers 16oz beers for $6.50 up until game time, 10 locations around the ballpark offer a selection of 12oz cans for $5 and $6.

Chateau Ste. Michelle Wine

Washington’s own Chateau Ste. Michelle is new to Safeco Field this season. The award-winning 14 Hands varietals are available at concession stands, First Base Vine (Main Level, near Section 126), clubs and restaurants throughout the ballpark including Chardonnay, Sauvignon Blanc, Cabernet and Rosé. Available by the glass and full bottle carafe.

About Centerplate

Centerplate is a global leader in live event hospitality. “Making It Better to Be There®” for more than 116 million guests each year at more than 300 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to more than 30 official U.S. Presidential Inaugural Balls, 14 Super Bowls and 22 World Series. Visit the company online at Centerplate.com, or connect via Twitter @Centerplate, Instagram @Centerplate, or Facebook/Centerplate.

About Ethan Stowell Restaurants

Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His food philosophy is all about keeping it simple, using fresh ingredients and allowing the food to do the talking.

His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, Staple & Fancy Mercantile, Ballard Pizza Company, Rione XIII, Bar Cotto, Mkt., Red Cow, Frēlard Pizza Company, Bramling Cross, Marine Hardware, Tavolàta Capitol Hill, and Ballard Pizza Company SLU, as well as Goldfinch Tavern in the Four Seasons Hotel in Seattle.

Stowell was named one of the 2008 Best New Chefs in America by Food & Wine magazine and was chosen as the Best New Chef All-Stars in 2013. He and his wife and business partner Angela were the recipients of the 2016 Richard Melman Innovator of the Year Award.

Since 2010, chef Stowell has consulted with Centerplate on the Safeco Field food and beverage program. This collaboration has won Safeco Field the reputation for serving locally-inspired restaurant-quality food in a ballpark setting. In addition to Dynamite Chicken, Ballard Pizza Company, Holy Smoke BBQ and Sound Seafood, Stowell originated the “Northwest Mex” concept for the popular Edgar’s Cantina and Edgar’s Tacos. He has also created menu items featured at Safeco Field Sausage Company, Hit It Here Café and in the Private Suites.

:: Black Love Seasoning ::

March 23, 2018 by NWFacts Leave a Comment

A Bold Seasoning Blend of Warmth and Sweetness that is Down to Earth with a little bit of a Spicy Kick…..just like Black Love!

Created by Chef Dayo and inspired by the love she and her Husband share, “Black Love” was first given as their Wedding Favor the Autumn evening of 2016. “Black Love” quickly became a favorite signature spice blend because of its uniqueness in flavor, versatility, and the love it represents. From just being sprinkled on popcorn, added to enhance roasted vegetables, or used as a wet rub on grilled or braised meats, Black Love surely adds a taste you will remember!

Black Love is sold in a 6oz container for $10. To order yours, please click on the “Buy Now” link below.

Dayo (“Dah-yo”) is the Owner and Executive Chef of DayoSense Catering in Seattle, WA. Her food balances the heart and soul of the South and the celebration of ingredients one finds with Italian cuisine. A native of Seattle, Dayo graduated from University of Washington with a degree in Architecture. However, after being a designer for 8 years, her passions guided her to the exciting medium of food. Always the one to create and enjoy atmospheres of warmth and family over food she started sharing her love of cooking by serving dinners to-go, promoting Seattle families to “Stop, Eat and Fellowship”. After graduating with gold cord honors from the International Culinary School Art Institute of Seattle, Dayo hit the ground running developing her catering business DayoSense, and joining the ranks of Chefs speaking on behalf of healthy foods and nutrition for the African American community. She enjoys creating celebrated comfort dishes with fresh, seasonal and local ingredients. Through cooking classes, mentorship, and hands on training, Dayo is in action about having a legacy of genuine love and joy for excellent customer service, moving and shaking in the kitchen, and creating memorable catered events.

Chef Dayo is a proud member of:

National Association of Catering Executives
Minority Women Business Enterprise
American Heart Association Chef Representative
Art Institue of Seattle Professional Advisory Committee
Alpha Kappa Alpha Sorority, Inc.

New Campaign Calls on McDonald’s to Hold the Antibiotics from Their Meat Supply Chain

January 28, 2018 by NWFacts Leave a Comment

The consumer and public health advocacy organization WashPIRG Foundation is calling on McDonald’s to commit to a concrete timeline to phase out routinely using medically-important antibiotics in its beef and pork supply chains. The WashPIRG Foundation is singling out the iconic fast food company because McDonald’s has an outsized influence as the biggest purchaser of beef in the United States, and it has a vague long-term antibiotics plan. Health experts, including the World Health Organization and American Academy of Pediatrics, warn that the routine use of antibiotics on animals that aren’t sick fuels drug-resistant bacteria, a major health threat to humans.

“Protecting antibiotics requires action, not reaction. If we don’t act now to preserve the effectiveness of these medicines, we’ll face a world in which common infections once again kill” said Elise Orlick, Director of WashPIRG Foundation. “The Big Mac can make a big dent in stopping the misuse of antibiotics in our food system.”

“We are seeing an increasing number of patients with multi-drug resistant infections, which are difficult to treat due to limited antibiotic options,” said Dr. Afrah Sait MD, Infectious Disease Fellow at Tufts Medical Center. “In order to prevent bacteria from becoming resistant and ensure our antibiotics remain effective for patients who need them, it is critical for all of us to carefully consider when and how antibiotics are used and employ them only when absolutely necessary for saving lives.”

As part of the national campaign launch, U.S. PIRG Education Fund has started gathering signatures on a petition urging McDonald’s to take action on its beef and pork supply chains. Nearly 10,000 people have already signed on in support. The message is clear: a commitment from McDonald’s to stop selling beef and pork raised with the routine use of antibiotics will help protect our ability to treat infections and save lives.

McDonald’s recently released a vision for phasing routine antibiotic use out of its entire meat supply chain globally, but it has yet to commit to a timeline for making that vision a reality.

To McDonald’s credit, the company stopped serving chicken raised with medically-important antibiotics in 2016, ahead of schedule. At the time, consumer and health advocates, including WashPIRG Foundation and partners, applauded the company’s actions and influence. Now, 14 of the top 25 restaurant chains in the U.S. have committed to no longer source chicken raised with routine antibiotics, according to the Chain Reaction report.

“We convinced McDonald’s to stop serving chicken raised on life-saving medicines,” noted Orlick. “Now, it’s time for the biggest burger chain in the country to make the same commitment for all the meat they sell. Doing so will help protect doctors’ ability to treat infections and save lives.”

The latest numbers from the Food and Drug Administration show sales of medically-important antibiotics to use on food animals decreased from 2015 through 2016, marking the first decline in year to year sales on record. The decline suggests that restaurants’ new attitude toward antibiotics is making an impact. The FDA data also separates antibiotic sales by species for the first time. It shows significant differences among the percentage of medically-important antibiotics going to chicken, cattle and swine — chicken accounts for only 6% of sales, while beef accounts for 43% and pork for 37%.

Some companies including Chipotle, Subway, Panera Bread, Niman Ranch and Applegate have already moved away from all meat raised with routine antibiotic use, or are in the process of doing so. If McDonald’s, which sells a billion pounds of beef in the U.S. each year and a significant amount of pork, commits to only purchase beef and pork raised without misusing antibiotics, we can take a significant step in ensuring that antibiotics are preserved for treating sick people.

Background info on antibiotic overuse on farms:

Millions of Americans get sick each year with antibiotic resistant infections and at least 23,000 of them die. A recent study estimates that by 2050, drug-resistant bacteria may kill more people worldwide than cancer kills today. Some of the biggest users of antibiotics are large, industrial farms, many of which routinely give antibiotics to livestock and poultry even when animals aren’t sick. Approximately 70% of medically-important antibiotics sold in the U.S. are for use on food animals. To keep antibiotics working, we need to limit their use to situations when animals are sick, or to control verified infectious disease outbreaks on the farm.

Just for you at EHC’s 3rd Annual Potluck Picnic

August 9, 2017 by Dennis Beaver Leave a Comment

Special welcome from Daybreak Star Indian Cultural Center Ethnic dishes * Ethnic sales and displays
Uzbek and Thai dance interludes Brain-teasing cultural games * Prizes. You’re Invited!

Bring your family and friends and an ethnic or favorite dish.
RSVP by August 11 with your name(s) to rsvp@ethnicheritagecouncil.org

Bring an ethnic or favorite dish or dessert to share! You’ll have a chance to tell us about the tradition behind the food you’ve brought … and your dish may

win a prize! We’ll have prizes for the Most Interesting Ingredients, Most Flavorful, and the
Most Colorful dishes!

Join in ethnic-themed games. Invite your family and friends. Meet new friends from our multi-ethnic communities.

Share your ethnic and cultural heritage.

The Daybreak Star Indian Cultural Center is located on 20 acres in Seattle’s Discovery Park in the Magnolia neighborhood. The address for Discovery Park is:
3801 West Government Way, Seattle 98199. Once inside the park, follow the signs directing to Daybreak Star.

To travel by Seattle Metro Bus, take #33 towards Magnolia from 4th and Pike/Pine to the final stop. Follow the signs directing the .4 mile walk to Daybreak Star.

WHEN

Sunday, August 13, 2017, 2-5 pm

WHERE

United Indians of

All Tribes Foundation

Daybreak Star Indian

Cultural Center

5011 Bernie Whitebear Way
in Seattle’s Discovery Park

Ethnic Sales Tables Participants

Filipino botanicals and visual art

Mimi Globe Goods Refugee Artisans

Northwest African American Museum

Pacific Ohana Foundation

Southwest Indian jewelry

Greater Kent Historical Society

Seattle Preschool Program

Uzbek dance interlude

by Emiko Noor Nakamura of

Seattle-Tashkent Sister City Assoc.

and Mystic Rose Art Group

Two dances of Thailand

by Chantaly Nuon and

Andrew Teamkitti and visiting artist

Mr. Thanapan Korsinklang with music

by Seattle’s Chaopraya Ensemble

Dining and retail redevelopment at Sea-Tac

July 26, 2017 by NWFacts Leave a Comment

The Port of Seattle is in the middle of a long-term dining and retail redevelopment program to increase options for travelers and expand access for small and local businesses:

90 percent of the units are expiring over several years, and
some have already been re-leased.

Expect to see some new and different names inside Seattle-Tacoma International Airport. The Port strives to find the right mix of national and local brands for our travelers while also balancing community and Port priorities.

Check back here for news and announcements to be the first to know about what’s coming soon.

Sea-Tac Airport is an economic driver for the Pacific Northwest. The Port of Seattle aims to deliver a Northwest ‘sense of place’ to travelers by promoting job growth and creating new opportunities for small and minority-owned businesses.

Sea-Tac Airport:

is a global gateway,
is the 9th busiest airport in the country, and
served 45.7 million travelers in 2016.

Future changes

Overview map of gates at Sea-Tac The Port is committed to exemplary customer service at Sea-Tac Airport, beginning with a high quality experience for travelers at the airport’s restaurants and stores.

In the coming years, travelers will see changes with new, exciting concepts. Dining and retail square footage may grow by at least 35 percent by 2025.

Be aware construction will be part of the changes, so some units may be closed until new construction is complete. We appreciate your patience.

Opportunities for local business owners

Currently, 60 of the prime locations are scheduled to expire through 2019. New opportunities will be available for large, small and minority-owned businesses to bid for available spaces. If you’re a business owner looking to do business at Sea-Tac, click here for more information.

Coming soon

Café Floret – Scheduled to open in July 2017, this will be Sea-Tac’s first vegetarian restaurant. Located near the A and B Concourse intersection, the unique chef-driven spot will feature 27 foot windows overlooking the tarmac. Check out Seattle Met’s profile on the new restaurant!

Qdoba – Coming 4th quarter 2017 to Central Terminal. A premier national brand, Qdoba promises to deliver new creations and old classics where guests are encouraged to explore new flavor combinations. From daily hand-smashed guac to meats and veggies grilled on the spot, fresh and bold is Qboda.

Starbucks Evenings – Welcome to the birthpDace of Starbucks. This new concept will expand the existing location in the middle of Central Terminal. Look for the new store in 4th quarter 2017.

Terminal GetAwaySpa – Situated in both Concourses A and C, the name says it all, a relaxing getaway within the airport. Look for these spots to open in Sept. 2017.

Alki Bakery – Grab a treat and coffee near the pre-security checkpoint 3 location. This new outlet is designed to serve airport guests who may be waiting for ticketed passengers, or just hungry folks who can’t wait to get through the checkpoint.

2017 Spring Lu`au— Pacific Island Food, Dance, and Music Everyone is invited to the dinner and show Saturday, April 8, from 5 p.m. on

April 1, 2017 by NWFacts Leave a Comment

Pierce County residents are invited to join the parents, grandparents, and brothers and sisters of University of Puget Sound students for a colorful evening of Polynesian music, dance, and food on Saturday, April 8.

Once again, the Spring Luˋau, presented each year by the Ka Ohana me ke Aloha student club, is coinciding with the college’s Spring Family Weekend—a time when the families of Puget Sound students come from around the country to explore the City of Destiny and the campus that is now home to their college-going offspring.

The Saturday, April 8, Spring Luˋau will include a Hawaiian dinner and an internationally inspired stage show, with traditional dances from Pacific Ocean cultures. The event, now in its 48th year, is one of the biggest celebrations of Polynesian culture in the state, attracting nearly 1,000 people each year.

Dinner will be served from 5 p.m. to 6:20 p.m. in Marshall Hall of Wheelock Student Center, near the N. Alder Street and N. 15th Street entrance to campus. The stage show will begin at 6:30 p.m. in Memorial Fieldhouse, just off the corner of Union Avenue and N. 11th Street. See below for ticket details and a map of campus.

The Ka Ohana me ke Aloha organizers have chosen the theme this year of Aia Ka Home Me Ka Pu’uwai or “Home is Where the Heart is.” The theme encourages students and visitors alike to think about the places that they come from and the place that they hold within their hearts.

“Home can be interpreted so many different ways, depending on the person,” said Austin Chikamoto ’17, president of Ka Ohana Me Ke Aloha. “Home can mean where one has spent their childhood, where one has moved as an adult, or, for us college students, right here at the University of Puget Sound.”

Music will be provided by Northwest Blend, a local group specializing in Hawaiian infused music, who include four-part harmonies in their songs. The show will include dances from cultures including Hawaiian and Tahitian, as well as the spectacle of grass skirts, the malo (loincloth), and colorful island dresses. The dinner will include mac salad, fresh pineapple, lomi lomi salmon, cucumber and carrot namasu, Hawaiian sweet rolls, Kalua pig, huli huli chicken, sticky rice, haupia, coconut guava cake, and punch.

Tickets are on sale now, and are available in advance or at the door.
When:    Saturday, April 8, 2017
Where:   Lu`au dinner: 5 p.m. in Wheelock Student Center, N. 15th Street and N. Alder Street
Lu`au show: 6:30 p.m. in Memorial Fieldhouse, N. 11th Street and Union Avenue
Tickets: General admission:     Combo show and dinner: $20
Show only: $10
Dinner only: $11
Puget Sound campus members, seniors (65+), and those 12 and under:
Combo show and dinner: $15
Show only: $8
Dinner only: $9
Children 4 years old and under enter free.

To pay with a credit card call Wheelock Information Center at 253.879.3100.

(Monday–Thursday, 8 a.m.–10 p.m.; Friday, 8 a.m.–7 p.m.; Saturday and Sunday, 10 a.m.–3 p.m.)

To order online go to: tickets.pugetsound.edu.

Tickets can be picked up on the day of the Lu`au, 10 a.m.–6:30 p.m., at the Information Desk in Wheelock Student Center, or 6:45–7:45 p.m. at the box office in Memorial Fieldhouse.

For more information: send an email to: luautix@pugetsound.edu.
For directions and a map of campus visit: pugetsound.edu/directions.

PHOTO on page: The 2016 Spring Luau (Photo by Ross Mulhausen, University of Puget Sound)

Tweet this: A taste of the exotic! #Polynesian food, dance, music, Spring Lu`au @univpugetsound, Sat. April 8. #Tacoma http://bit.ly/2nFp7v1

Follow us on Twitter! www.twitter.com/univpugetsound

Theres An Angel In The City – Angel City Deli

December 7, 2016 by NWFacts Leave a Comment

If you’re ready for some barbecue and some home style cooking, you have come to the right place. Check out the daily specials and everyone is raving over the honey fried wings. A must try!yourself to delicious, down home style food with a fine selection of southern classics, seasoned to perfection, ready for take out or eat in minutes.

We serve homemade, authentic soul food with all the flavors of home that you know and love. From lunch to dinner, our restaurant only offers the best food and reasonable prices too.

Thank you to all the return customers and encouragement!

Angel City Deli
12621 Renton Ave S
Suite C
Seattle, WA, US, 98178
Tel: 206-772-2223

Sunday 01:00PM – 06:00PM
Monday thru Thursday 11:00AM – 09:00PM
Saturday 11:00AM – 09:00PM

Willie has a Taste Of Soul Bar-B-Que

December 7, 2016 by NWFacts Leave a Comment

Willie’s Taste Of Soul Bar-B-Que

Over the past 19 years Willie’s Taste of Soul Bar-B-Que has served thousands of repeat customers from our starting location in the Beacon Hill area of Seattle. Willie’s Taste of Soul Bar-B-Que strive to provide excellent product and customer service, all with a Southern touch. Being originally from Louisiana, its Willie’s goal to provide his customers with a dining experience that is like no other in this area.

Willie’s is recognized in our community for over the years and have become known for providing consistent, high-quality meals at a reasonable price.

Willie’s soulful Bar-B-Que ribs are succulent, beef, chicken, and homemade hotlinks are all slow smoked right in our own backyard.

Willie’s Taste of Soul Bar-B-Que provides there customers with a meal that is literally hot off the grill. We have everything from Fried Catfish to Chicken and Waffle.

Located west of Lake Washington on Rainier Ave. We’re down the block from Rainier Square Plaza and Franklin High School, and only 10 minutes away from King County International Airport.
If you smell Willie’s Taste of Soul Bar-B-Que cooking come on by and enjoy a true dining experience.

Willie Turner, Owner of Willie's Taste of Soul — Willie Turner, Owner of Willie’s Taste of Soul

Willie’s Taste of Soul Bar-B-Que
3427 Rainier Ave S Seattle, WA 98144 (206) 722-3229