We work hard to see you succeed. Bring your big ideas to our festival for all to enjoy!
1. Fire & Scrape.
A stand called Fire and Scrape began serving raclette at the market in October. It returns this July to the Seattle Street Food Festival for their second year and growing reputation at Fremont and South Lake Union markets. Owner Beth Ringland and her partner Dave Pyle had careers in transport and tech before they decided to spread the gospel of this specialty of the Swiss alps. The term “raclette” can refer to both the scraped dish and the cheese it’s made with.
Fire and Scrape offers a few versions from Europe, a stronger-flavored cheese from Vermont, and have worked with Issaquah’s River Valley Cheese to create a Northwest version, the first that Ringland and Pyle know of in the Pacific Northwest.
In their first year, they bravely joined the Seattle Street Food Festival with effortless success helping to grow their business and awareness for their unique restaurant pop-up with a strong showing and returning in 2018 for more melted cheese.
Fire and Scrape keeps those plates very traditional; choose from one of four cheeses to be dispensed over a bed of new potatoes, apple, or cauliflower from Washington farms. Recently Ringland and Pyle added baguette, an inspiration from outdoor markets in Paris, for a sort of raclette-sandwich hybrid.
“Our best festival to date, we exceeded our expectations in our first year of business allowing us to get in front of thousands of our city's hungriest foodies.”
— David Pyle, Co-Owner, Fire & Scrape
2. NOSH Food Truck.
The food truck known as Nosh has been rolling around Seattle and beyond since the summer of 2013, distinguishing itself with a fancied-up menu including deep-fried rabbit and roasted bone marrow.
More importantly, Nosh makes what, after a health-hazardous amount of research, we are prepared to name Seattle’s very best fish and chips: crispy, gossamer secret-local-beer batter forming a just-greasy-enough cloud around a long, lovely, thick, moist, sustainably sourced Pacific cod fillet (finished, smartly, with a sprinkle of sea salt). The fries are fat and tender, and minty mushy peas provide a bright green spot among all the golden-fried wonder.
Even the house-made, er, truck-made tartar sauce tastes richer and fresher than the rest.
Owner Harvey Wolff is a chef from London; you picture him eating newspaper-wrapped fish and chips after shift there every night, vowing to get his own exactly right. Nosh ranges from Sodo to Lake City Way to Bellevue, with many points in between. Go and eat — it’ll be the best $10 you’ve spent in a long time, and also very likely the happiest you’ve ever been in a parking lot.
— Bethany Jean Clement, Seattle Times
3. MY SWEET LIL CAKES.
Hot cakes. They're no longer just what that weird guy in your building keeps calling your girlfriend, thanks to My Sweet Little Cakes, a bright orange trailer serving up made-from-scratch hotcakes-on-a-stick on Cap Hill.
MSLC's fondness for '50s kitsch extends to the trailer's graphics, the owners' sock-hop-appropriate outfits and, as you can see, the mid-century-inspired postcards they're slinging from the window
Kick things off harder than 2006 Roger Levesque with this free range chicken & waffle w/ maple butter.
If you don't like maple butter, that's ludicrous, but perhaps you'll enjoy the cornbread, cheddar, jalapeño, & cilantro, or the beer & hickory smoked bacon w/ maple syrup
And once you've gotten dinner out of the way, stuff your face with something sweet like the red velvet buttermilk, dark cherry, & sweet cream cheese option, then expect no one to call you anything but "heavyset" or "big boned" for a long, long while.
- Bradley Foster, Thrillist