Wallingford Welcomes the City’s First Spanish-speaking-only Café
Time to brush up on your Spanish
By Anakaren Garcia November 22, 2019
This article originally appeared in the November 2019 issue of Seattle magazine.
This article appears in print in the November 2019 issue. Click here to subscribe.
Amanda Reichert wanted a place where the students from her Spanish language learning center, Vámonos Spanish Center, could meet and practice after class. That’s how she found herself opening Olé Café (Wallingford). Not only a place for culture and language exchange (though one-on-one tutoring may soon be available), the café also offers a short menu of tapas and drinks.
Don’t worry about hauling out those old high school Spanish textbooks—Reichert also wants those who don’t speak Spanish to frequent the café.
Here’s how to get around:
| I would like the pinchos, please. | Me gustarían los pinchos, por favor. |
| How much are the churros? |
¿Cuánto cuestan los churros? |
| What kind of alcoholic drinks do you have? |
¿Cuáles bebidas alcohólicas tienen? |
| Thank you so much! |
¡Muchas gracias! |
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…