Exploring Seattle’s Culinary Delights With Chef Aisha Ibrahim

Exploring Seattle’s Culinary Delights With Chef Aisha Ibrahim

Canlis’ executive chef, Aisha Ibrahim, seeks to explore Seattle’s hidden culinary gems. On this gastronomic endeavor, she gives her observations and suggestions for people who want to explore Seattle food.

Teriyaki Town

Seattle has established itself as a hub for teriyaki enthusiasts. Chef Aisha’s personal favorite is Toshi’s Teriyaki Grill, which showcases the city’s strong teriyaki culture.

Indeed, chef Ibrahim has already used their menu as a jumping-off point at her restaurant Canlis, where they have introduced their own unique take on teriyaki to the menu, all thanks to Ter paying homage to this local favorite.

Dim Sum Brunch

Chef Aisha recommends Joyale Seafood Restaurant as the best place for delicious dim sum.

This is an ideal place for Sunday brunch as one can socialize with friends while enjoying the real dim sum dishes. With its warm atmosphere and great food, it is the restaurant to be at.

Pastry Road Trip to T55 Pâtisserie

When it comes to pastries, Chef Aisha has a top pick – T55 Pâtisserie in Bothell.

Pastry Road Trip to T55 Pâtisserie

Apparently, the inevitable wait is worth it. Exceptional pastries line the shelves here—and are as delightful to the eyes as they are to the palate. A visit to this charming pastry shop promises a memorable and delectable experience. Recommended as a Sunday brunch spot—if you are willing to wait for a table!

A Night Out

Ibrahim chooses to go simple on her nights off. That’s precisely what Spinasse and its sister restaurant, Artusi, provide. Famous for cooking straightforward mouthwatering plates, they offer a cozy environment.

A Night Out

Chef Aisha loves the tajarin pasta with cultured butter and sage, and calls it a “relaxing experience” that she’d love to have again.

Team Meal Tradition

After a long and exhausting day at work, Chef Aisha and her team have cultivated a heartwarming tradition – indulging in late-night dim sum at Honey Court.

This post-service ritual involves up to 28 members of their team gathering around three large tables to share late-night Chinese delicacies. It’s an opportunity to unwind and bond over great food.