A Note From the Chef: Summer in Seattle

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I have always believed cooking to be an exploration of flavors and techniques. We are very fortunate because some of the best flavors and freshest ingredients can be found right here in the Pacific Northwest.

When developing the summer menu for Von’s, I wanted to showcase the pristine sourcing grounds of the Pacific. We have access to such an abundance of world class seafood: Totten Inlet Manila Clams, Wild Coho from Neah Bay, Dungeness Crab from Alaska’s Aleutian Islands, all delivered to us fresh daily. 

One of our most popular items, the Scratch Sourdough Mac and Cheese, was a natural candidate for NW Dungeness Crab. It adds a sweetness and richness that is perfect for our summer locals and travelers alike. We also put our Sourdough Crab Cake on the menu which is a luxurious start to an exciting evening in downtown Seattle. I highly recommend pairing any of our new Dungeness Crab items with our Paloma Agridulce or a glass of crisp rosé. 

Please join us as we welcome another beautiful summer in Seattle. 

See you soon –

Jason Amador

Executive Chef, Von’s and Sharps

“You must open your eyes to see.”