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MARKETS

Out in the STreets

at Seattle's Farmers Markets. 

The bones of our menu are simple: we serve ramen and tacos. We joke that it’s because these are Seth’s favorite foods. The better reason, is that we find these food to be the perfect vessels for our creativity, allowing us to coax flavors, techniques & textures to their full potential. We offer variations of both for omnivores and vegetarians, and we take equal pride in showcasing the versatility of plant-based cuisine as much we love happy animal protein. And if you fall somewhere in the middle, we offer the option of add-ons to customize your order. 

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Since When...

Brothers joined the local farmer’s market scene in April of 2017. While much of what we do at Brothers lives in the nexus of food, art, and sensory exploration, we believe that the markets are a perfect way for us to share our passion and creativity directly with our consumers. 

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What it is..

Scratch cooking is our way of life. Both our noodles and tortillas are made by hand using sustainably grown and organic local flours grown in right here in the Pacific Northwest. They are what make our alkaline ramen noodles springy and slightly toasty, as well as keep our tortillas tender while slightly chewy and even flaky when they come off of the hot cast iron. Both are ideal vessels for the delectable meat and produce from our farming neighbors.

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In the Rotation.

While the framework remains consistent, we refresh our menu items weekly based on the availability of the seasons. Sometimes these inspirations lead us to unexpected places: we’ve been known to put beets in our tacos and nettles in our ramen, and we proudly believe they are the better for them. All we ask is that you keep an open mind.

We hope to see you at the markets soon!

Every Saturday at the University DIstrict Farmers Market from 9 am to 2 pm

 

Every Sunday at the Ballard Market from 10 am to 3 pm

 

...COMING SOON...
Wednesday at the Wallingford Market and
Thursday at Queen Anne starting in May!!