Food We Love: Frankie & Jo’s
By Chelsea Lin April 25, 2017
This article originally appeared in the April 2017 issue of Seattle magazine.
My skepticism about “healthy” sweets started when my mom first brought home a box of fat-free SnackWell’s cookies in the mid-’90s (in that case, the skepticism was justified).
But I approached Frankie & Jo’s—Capitol Hill’s new plant-based ice cream shop with sunny, colorful interiors more representative of California than Washington—with less skepticism because of the power duo at the helm: Kari Brunson, the juice queen behind Juicebox, and Autumn Martin, reigning wizard of chocolaty baked goods at Hot Cakes. What they’ve accomplished is unlike anything else you’ll find in Seattle: vegan ice cream ($12/pint) made with house-made nut milks and coconut milk, much of it (but not all) sweetened with dates and served in gluten-free waffle cones ($4–$8). All of it is deceptively delicious. After you marvel over flavors such as salted caramel ash and beet strawberry rose sorbet, order the cocoa nib mint brownie, which tastes of fresh mint leaves, and has a delightful crunch from the nibs and nice chew from the gluten-free brownies. A surprise, in the best way. Capitol Hill, 1010 E Union St.; 206.257.1676; frankieandjos.com
Follow Us
Restaurant Roundup: Holiday Cheer at SLU BRU, StarChefs, and Kabul Closing
Here’s what was served up recently in the Emerald City.
Fusion food has an innate ability to bring us together. In the blending of two (or sometimes more) cultures, new perspectives are unlocked and we are all better for it. Esquire is in agreement, as the magazine has selected Lupe’s Situ Tacos, a Mexican-Lebanese taqueria in Ballard, as one of the 33 best new restaurants…
Counter Culture: Sansonina Ristorante Italiano
An Italian escape hiding in Renton.
Tucked just off Rainier Avenue, across from a Safeway, Sansonina Ristorante Italiano—which opened early in 2019—is the kind of place you drive past for years without noticing until you walk through the door. Once inside, the outside world dissolves, the hum of traffic fades, and suddenly you’re not in Renton anymore. You’re in a dimly…
5 Things to Eat in December
This month’s assignment: Take the pressure off.
There’s something about the end of the year that adds pressure to everything we do. Despite all the talk of holiday cheer and “merry and bright,” heightened expectations can bring a sense of weariness. We’re fretting over feasts and gatherings while working fervently to tie up loose ends—gifts, work, everything—with a pretty bow. Each month,…
Ahead of the Cut
How a tech-minded home cook turned years of tinkering into a chef’s knife powered by 40,000 vibrations per second.
Scott Heimendinger traces his love for knives back to college, when his dad taught him how to cook over the phone. By his junior year he had saved for his first real knife, a JA Henckels Santoku. Compared with the $9 IKEA knife he had been using, “it felt like a laser… things that used…