If there’s one thing I love more than the seemingly endless options of locally crafted beer in the PNW, it’s the access I have to brunch food that gives me reason to get up on the weekend. When I heard that Head Brewer Adam Frantz worked with the Belltown Brewing kitchen team to sneak beer into every item on their weekend brunch menu, I knew I had check it out for myself. 

Mattress shopping just got a whole lot more fun—and affordable.

Tuft & Needle co-founder JT Marino explains that his idea for starting the business came after a horrible mattress retail experience—one “even worse than shopping for a used car.” Afterward, he vented to friend Daehee Park, and the two decided to quit their Silicon Valley jobs to bootstrap T&N in Phoenix in 2012.

Now in its third year, Belltown’s popular summer wine and beer festival, Belltown Crush Party, has grown to take up two whole blocks! The event features a pig roast from Seattleite favorite Bell & Whete, local food trucks, live music (how often do you get to hear a steel drum band?) provided by Belltown Beats, and a great selection of wine and beer. To top it all off, they’ll be hosting a grape stomping competition! This will be the perfect way to spend a leisurely Sunday afternoon on August 28th, celebrating the Belltown community and supporting a good cause.

Pintxo (pronounced peen-cho) is a Spanish Tapas Bar located in the heart of Belltown. Pintxo’s micro-kitchen, smaller than most food truck kitchens, produces a vast array of Basque small bites from traditional favorites to modern takes on the traditional dishes from various culinary regions of Spain, including San Sebastian, Barcelona and Madrid. Originally from the PNW, Chef de Cuisine David Haight joined the Pintxo team last month after training in Oregon and working in Vancouver (BC), Napa (CA), and Woodinville at Willows Lodge. 

Bell + Whete Gastropub + Events is showcasing local chef talent via five upcoming chef pop up dinners, beginning tonight, in collaboration with Bell + Whete Executive Chef Jenny Izaguirre. Dinners will be held each Monday evening in February from 7:00-9:00 pm with the fifth and final dinner falling on leap year, Monday, February 29. Local chefs include Sabrina Brzusek from Dahlia Lounge and Dennis Johnston from Cantinetta who will showcase their skills and explore different cuisines during the series.

Bell + Whete welcomes Jenny Izaguirre (ease-uh-ghee-ray) as their new Executive Chef.

Jenny is replacing Stew Navarre, who will be focusing on sister restaurant Local 360, with occasional collaborations at Bell + Whete. On top of being a talented chef, Jenny has a dynamic, warm personality and a fierce passion for food. She hails from Honduras and is a CIA graduate with nearly 10 years under her belt at various Four Seasons properties around the country. She speaks fluent Spanish, English and basic French and Turkish. We had the pleasure to hang out with Jenny and try some of her dishes last week.