Raised Doughnuts Gets a Permanent Home
The popular pop-up will go brick-and-mortar later this spring
By Chelsea Lin March 5, 2018
Big news, doughnut fans: Soon you will no longer have to wait weeks between opportunities to score Raised Doughnuts. The uber popular pop-up’s owner Mi Kim let me know this morning that she’s signed a lease in the Central District. Hopefully that means the lines will be a little shorter.
Kim says Raised’s new home will be 1,800 square feet—mostly production space, but with a small dining area that will seat 10 to 15 guests. (And hey, people don’t generally stay long for doughnuts, so don’t get discouraged that you’ll never find a seat.) She’s planning to have a monthly rotating selection of seasonal specials, plus some original fan favorites—maple bars, gluten-free mochi doughnuts, raspberry holes, apple fritters, etc.—everyday. Here’s what I’m most excited about: the new space, at 23rd Avenue and E Spring Street, is just a couple of blocks from Central District Ice Cream, and I’m dreaming of the potential collaboration of ice cream doughnut sandwiches come summertime.
Raised should be open later this spring—Kim says May, but we all know how these things sometimes take longer than anticipated. To find out more about Raised (and why we love those doughnuts), check out Food We Love from our March issue.
Follow Us
5 Dishes to Try in March
Worker-owned restaurants and community-driven kitchens shaping Seattle’s food scene.
Those in the restaurant industry have always faced unspoken challenges. Their stories are often kept behind the fold. Today, we’re hearing more personal accounts of wage theft, abuse, harassment, and a mountain of trauma in an industry built to nourish, celebrate, and commemorate. How does one server, one restaurant take on changing the industry when…
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
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
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…