Showcasing “Slow Food Fast”, Stock is out to elevate and reinvent everyday ingredients and recipes in a casual and approachable environment. Chef/owner Chris Blanco focuses on comfort food that is inspired by the Northwest and Asian flavors. He puts a lot of time and care into making sure his customers get high-quality food quickly and easily.

The lunch and dinner menus feature pho, congee, Thai red curry, and a variety of sandwiches. Breakfast is a similar menu with the addition of a hash and breakfast sandwiches.

Order the pho with turkey meatballs. I was very impressed with this dish. The chicken stock simmers for 24 hours and is infused with ginger and aromatic spices giving it incredible depth. The noodles are placed into the broth right before serving so you get more of an al dente texture, setting it apart from other phos. The turkey meatballs are juicy, tender, and bursting with flavor.

Stock aims to use as many local ingredients as possible, supporting local farms and honoring what is in season. Stock’s meats are sourced from Anderson Ranch Lamb, Draper Valley Chicken, Grinaud’s Duck, and Skylight Farm Eggs. In the mid-Spring and Summer they aim to receive the vast majority of our produce direct from local farms, farm distribution collectives, and from Charlie’s produce.

Open Wednesday through Friday 9:00 am to 8:00 pm. Brunch and lunch Saturday and Sundays from 9:00 am to 3:00 pm. Closed Monday and Tuesday.

Photos by Stock.

Stock                             |                      500 NW 65th St, Seattle                   |              (206) 402-3281