Out in the STreets
at Seattle's Farmers Markets.
You can find us at two local-area markets this time of year: The University District market on Saturday, and the Ballard market on Sunday. 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 believe there are whole worlds to discover in a bowl of well-made soup, and we feel that the same can be said of the humble taco. 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. When it begins to warm up a little outside, we will be working to expand into other neighborhoods around the Seattle area. So stay tuned, and follow us on the social networks to see where we will be at next.
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, there is at the heart of our business a basic and honest desire simply to connect over food.We believe that delicious, flavorful sustenance is the right of all human beings, the markets are a perfect way for us to share our passion and creativity directly with our consumers. The markets proceeded from the warm reception of our ramen pop-ups, which we first started in 2015, and which planted the seed of what we now do weekly.
What it is..
Scratch cooking is our way of life. Our noodles are made by hand using a local rye flour from Nash's Organics in Sequim,WA. It is then toasted and mixed with another local high gluten flour, water salt, and kansui which turns the dough into the springy alkaline noodles that are the focal point of our ramen.
The tortillas are made with another specialty grain flour from Nash’s called triticale. The dough is machine mixed, then portioned and rolled by hand, and finally cooked on hot cast iron. They are sweet and tender, and the ideal vessel for the delectable meat and produce from our farming neighbors.
In the Rotation.
While the framework remains consistent, we refresh our menu items weekly based on the availability of the seasons. It keeps us energized, constantly striving, and linked to a small food system we believe in. 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. When it begins to warm up a little outside, we will be working to expand into other neighborhoods around the Seattle area. So stay tuned, and follow us on the social networks to see where we will be at next.
We hope to see you at the markets soon!