Westman’s Breakfast Sandwich Brings East Coast Staple to Seattle
Is this the best breakfast in the city?
By Chelsea Lin July 18, 2018
This article originally appeared in the July 2018 issue of Seattle magazine.
This article appears in print in the July 2018 issue. Click here to subscribe.
The praise that’s been pouring forth for Westman’s Bagel and Coffee—the sunny walk-up Capitol Hill shop opened in January by prolific chef Monica Dimas and baker Molly Westman—largely focuses on the bagels. And for good reason: They’re head and shoulders above the local competition for their chewiness.
But you shouldn’t miss the BEC (East Coast parlance for a bacon, egg and cheese sandwich; $4), with optional recommended hot sauce, made to order and served on a kaiser/dinner roll hybrid just pulled from the oven. It’s the best breakfast sandwich in the city—a little taste of New York right here in Seattle.
Capitol Hill, 1509 E Madison St..
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…