COMMUNION Restaurant & Bar
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"Chef Kristi Brown — who made her name running the catering operation That Brown Girl Cooks — calls the food at her Central District restaurant “Seattle Soul.” At Communion, fusions like the Hood Sushi Bowl featuring fried catfish and seaweed salad come from Brown’s memories of shopping at Asian markets in the neighboring Chinatown-International District. But the dishes that shine brightest are her more traditional Southern ones, like a pork neck bone stew, with smoky meat simmered in umami-packed broth with lima beans. It’s hard to get a seat at this Eater Award-winner in the renovated Liberty Bank Building. Make reservations weeks ahead, or show up right when the restaurant opens on a weekday to vie for a spot."
@chickyjill
"traditional Southeast-Asian and East-African-inspired recipes"
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"Communion is part Southern restaurant and part love letter to dishes and flavors you can find in the Central District and beyond. Earthy berbere grilled chicken with lemony lentils nods to the neighborhood’s Ethiopian population, while rib tips in a phở bone broth honors the noodle soups of Little Saigon. A surplus of brittle cornmeal-dredged catfish, though, shows that this is a soul food spot through and through. The cocktails are refreshing yet balanced (hello perfect apple mint julep), the space is lively yet warm, and even though it’s only been around since December 2020, it’s hard to imagine Seattle without this restaurant. How To Get In: The restaurant will announce on Instagram when reservations open up for the next month. There will be a waitlist if you’re too slow, and if you're flexible on timing, there are last-minute bookings that pop up here and there, typically towards 4pm when they first open."
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"BIPOC. Women owned. “Soul food” listed as description in maps"
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"2022 I saw Communion Restaurant and Bar in an article for people eating alone in Seattle."
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"Fine dining selon NYT Cooking"
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"The roots run deep at chef Kristi Brown’s Central District restaurant, from her decades of catering in Seattle to the physical location in the city’s historically Black neighborhood, on the site of the Pacific Northwest’s first Black-owned bank. Brown established herself on the city’s food scene as a soul food master long before chef Edouardo Jordan’s JuneBaby arrived; now her first restaurant is bringing her signature black-eyed-pea hummus to the masses. The menu also nods to Seattle’s Asian and East African communities with dishes like the fried catfish po’mi—po boy meets banh mi. Even though Brown and her co-owner, son Damon Bomar, opened during a pandemic, the duo dared to build an eatery around a communal table—a sign of their confidence in their mixing-pot ethos. — Allison Williams"
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