UBER EATS SURVIVAL TIPS
SURVIVE THE FOOD FEST!
Save time and enjoy our city's largest food festival this July with helpful tips by Uber Eats.
RULE #1: GO OFF PEAK
GO EARLY AND SKIP LONG LINES. AVERAGE CUT DOWN IS 20 MINUTES IN ANY LINE.
RULE #2: DIVIDE & CONQUER
GRAB YOUR FAVORITE FOODIES, PICK YOUR FAVORITE FOOD AND SPLIT UP. ORDER FOR ALL ONE TIME.
RULE #3: DON'T COME UBER HANGRY
WHEN A FOOD FESTIVAL IS FREE ADMISSION, IT CAN BE AN ADVENTURE WHEN YOUR SUPER HUNGRY! SO BRING SNACKS AND SWING BY UBER EATS TASTING LOUNGE FOR SOME SAMPLES.
RULE #4: DON'T EVER GIVE UP
YOUR INSTAGRAM FOLLOWERS ARE COUNTING ON YOU TO DELIVER THE GOODS
RULE #5: STILL HUNGRY?ORDER ON UBER EATS
GRAB SOME GRUB AT THE FESTIVAL, THEN GET MORE ANYTIME OR ANYWHERE. AND YES, YOU CAN ORDER CURBSIDE TO THE FESTIVAL AS WELL.
FEATURED UBER EATS RESTAURANT PARTNER.
Why We Love PLUM BISTRO
Makini Howell is a woman many regard as a veteran in her field. She is the owner and chef of Plum Bistro, a 100% plant-based, American-Northwest influenced restaurant that has been providing Seattleites with alternative food options for almost 10 years. “I am a woman — and I am a Black woman. It is really hard to run a restaurant and I have done it super successfully,” said Makini proudly.
Along with Plum Bistro, Makini also owns and operates salad bar Plum Chop't, Sugar Plum for those with a sweet tooth, Plum Pantry in Seattle Center, and the Plum Bistro Food truck. Makini believes it’s been positive for those in her community to see ownership in a different way. “I think people are very positively surprised and they’re admiring of it — they’re like, ‘You go girl!’”
Her passion for plant-based cuisine stems from her life journey as a vegan who had limited options growing up. “I wanted a place like this that I could go to because I was raised vegan, and everywhere that you went was like a hole in the wall. There was no place that was really nice, that didn’t hit you over the head with being vegan.”
Her deliberate focus on ensuring the menu at Plum Bistro incorporates multiple influences—East Indian, Latin, and Afghan—has been well-received by Seattle. “The people of Seattle are amazing. They’re super open to veganism…just being open to diversity and inclusion I think has been super helpful,” said Makini. With a prime location in Capitol Hill, as well as the opportunity to occupy a mixed-use space, Plum Bistro has become one of the top choices among restaurants in the neighborhood versus solely the vegan choice. “We always have lines, and we always appear super busy so people come back. I appreciate being one of the successful restaurants in Capitol Hill,” she added.
Though she is very proud of her accomplishments, Makini is still her own toughest critic. Having been featured in many publications, from the Seattle Times to Kitchen Creativity calling her one of the most creative chefs in the world, she confessed, “I got a little shook. I was like, ‘Oh my god, am I? Can I do that?’ But then I was like, ‘No, I can.’” The seasoned restaurateur also credits her success to the strong team she works with every day.
The deliciousness and beauty of Plum Bistro’s menu items evolved from many areas of Makini’s life, though one inspires her the most. In 2014, Stevie Wonder walked into her restaurant with his daughter and personal chef. “They really enjoyed themselves and they bought the cookbook, and were like ‘Oh snap! It’s Black-owned?’—because Plum Bistro doesn’t read vegan, it doesn’t read Black-owned, it doesn’t really read any of those things.” That visit led to a special opportunity to work for the music legend. “My tour with Stevie Wonder was my absolute biggest inspiration thus far. When you cook for somebody everyday, 3 or 4 times a day, you learn how to cook. He really liked really good food, so…I learned how to make really good food versus just making vegan food,” said Makini.