Skip to content

Quinn’s and Uneeda Burger Get Central District Sibling, Feed Co.

By Chelsea Lin April 24, 2017

16110566_1386424274764285_6031204123146190848_n_0

This article originally appeared in the April 2017 issue of Seattle magazine.

What does a chef with a fine-dining background do with a burger place? Chef/owner Scott Staples gave us Quinn’s, the Capitol Hill gastropub he calls the first in the city, in 2007; and Uneeda Burger, the family-friendly Fremont spot in an old garage, in 2010. He continues to reinvent the burger at Feed Co., which opened in Redmond in July 2015, and now has a location in the Central District.

But as it turns out, reinvention isn’t the point. Feed Co. is so similar to Uneeda that Staples himself has a hard time articulating the differences. (He used the name Feed Co. rather than Uneeda because the latter is so closely tied to the singular Fremont location.) Both spots offer counter service with extra attention. The burgers aren’t fussy: The classic ($5) is just that, and includes that awesome mayo-Dijon-lemon sauce from Quinn’s. There are specialty burgers not offered at Uneeda. Try the moist turkey burger with bacon and avocado ($10) or the Asian-inspired Bim burger ($9), perked up by kimchi aioli. If you’re a fan of Staples’ burgers elsewhere, you’ll be a fan here too. Central District, 1190 24th Ave.; 206.726.6000; feedcoburgers.com

Follow Us

Palace Kitchen Celebrates 30 Years

Palace Kitchen Celebrates 30 Years

The Belltown staple still feeds the city after 10 p.m.

After the last tickets come off the rail, floor mats are hauled out to be hosed down, oven hoods are scrubbed, aprons come untied, and someone counts the drawer. It’s a familiar ritual in restaurant cities everywhere. When the shift ends, cooks and servers go looking for a drink and something to eat. For three…

Protein Without the Pressure

Protein Without the Pressure

In her new cookbook, Seattle author and dietitian Rachael DeVaux keeps healthy eating grounded in real life.

Rachael DeVaux is not afraid of beef. That might sound obvious, but in a wellness culture still haunted by plain chicken breast and low-fat everything, her enthusiasm for grass-fed ground beef feels almost radical. The Seattle-based New York Times bestselling author, personal trainer, and founder of Rachael’s Good Eats has built a following of more than 3.5…

Restaurant Roundup: Nordic Cuisine and a Brazilian Brick-and-Mortar

Restaurant Roundup: Nordic Cuisine and a Brazilian Brick-and-Mortar

Here’s what was served up recently in the Emerald City.

Monday nights are worth celebrating—you made it through the first day of the week, so why not treat yourself to a delicious meal? Unfortunately, but understandably, plenty of restaurants are closed. But at these spots, not only are the kitchens still serving, the quality doesn’t drop off post-weekend, providing a perfect opportunity for a surprise…

Whisky in the Wild

Whisky in the Wild

Good spirits.

Over the summer, Westland Distillery announced a new offering, inspired by Washington State. Made in Seattle and taking cues from the Northwest outdoor lifestyle, Watchspot Whiskey blends eight-year-old Westland American Single Malt with grain whiskey from America’s heartland, resulting in a pour that has notes of toasted grain, milk chocolate, biscuit, apricot, and cherry pie….