Restaurant Roundup: The Italian Sandwich Renaissance and Teriyaki Turkey
Here’s what was served up recently in the Emerald City.
By Ben McBee November 21, 2025
Eating is an artform—at least that’s what we tell ourselves as we crush our tenth xiao long bao—and soon, the Seattle Art Museum will open a new restaurant where you can let your self-expression soar. Next spring, Bar Dojo (you might recognize its Edmonds or Lumen Field locations) is set to move into the space that Market Seattle currently occupies until Dec. 28. Visitors will be able to dine on Chino-Latino dishes like gochujang chicken wings, birria ramen, and a spicy bulgogi beef rice bowl before browsing the galleries.
More palatable pieces can be found this way.
Teriyaki your turkey
Looking to change things up on the turkey scene this Thanksgiving? Take a page out of Taichi Kitamura’s recipe book and prepare the poultry teriyaki style. The executive chef and co-owner of Sushi Kappo Tamura suggests deboning the bird (except for the wings) and cooking the meat in pieces on a baking sheet so everything cooks evenly and crisps up. Add the lighter, tangy sauce at the end for a delightfully different take. He also pan-fries the turkey breast in sake butter sauce.
Walking in a foodie wonderland
The Renegade Seattle fair returns to Hangar 30 in Magnuson Park this weekend (Nov. 22-23), and although there are more than 180 booths selling gifts for every taste, there are also plenty of food trucks and food vendors on hand. Shopping is hungry work, so make sure you pay a visit to The Fat Shallot for a tasty BLT or snag a Korean cheese dog from Puffle Up.
The three sandwich shop mystery
Seattle finds itself in the grips of an Italian sandwich renaissance. And though the boom of shops slinging mortadella and salami has led to an abundance of options, a curious case of hoagie uniformity in Lake Union drew the inquiring eye of The Seattle Times’ food writer Jackie Varriano. At Hamlin Market & Deli, Lyon’s Grocery, and OtherSide Market & Deli, you may notice that the menus have many similarities—that’s thanks to Won Williamson, the de facto deli don who’s had a hand in developing all three eateries over the last 20 years.
Pour one out for Pike Brewing
Another brewery mainstay is closing. On Nov. 30, Pike Brewing will close its flagship Pike Place Market fish bar and taproom, which has served customers since 1989. On the final day, guests can enjoy discounted drinks; thankfully for fans, beer production will continue, as will service inside the Summit Seattle Convention Center location. The company closed its Ballard outpost in 2024.
Bateau will soon be back on the menu
The Capitol Hill steakhouse from Renee Erickson closed in June to undergo a “planned reimagining,” and the finish line is getting closer. January or February is the target to reopen, when it will debut a new menu and lower prices, along with added seating, new signage, and window treatments for the 4,500-square-foot space. Cuisine will move on from fermented and wild-foraged foods to a more traditional but still modern American steakhouse fare. Boat Bar will not return but will instead operate as a bar inside the restaurant.
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