Top Pot to open Issaquah drive-thru location

January 22, 2013

Top Pot Hand-Forged Doughnuts plans to open a drive-thru Issaquah location as early as next month — a first for the Seattle-based pastry purveyor.

Cofounder Mark Klebeck said Top Pot intends to upgrade Rowley Properties’ existing building at 1235 N.W. Maple St. — a round structure most recently occupied by Mondo’s Espresso — near the Issaquah Transit Center.

The iconic structure’s Mid-Century Modern design and proximity to the transit hub appealed to the Klebecks.

Read more

Top Pot to open drive-thru Issaquah location

January 15, 2013

NEW — 3:15 p.m. Jan. 15, 2013

Top Pot Hand-Forged Doughnuts plans to open a drive-thru Issaquah location as early as next month — a first for the Seattle-based pastry purveyor.

Cofounder Mark Klebeck said Top Pot intends to upgrade the existing space at 1235 N.W. Maple St. — most recently occupied by Mondo’s Espresso — near the Issaquah Transit Center.

Feedback from local customers at Seattle shops and, particularly, locations in Bellevue and elsewhere on the Eastside led Top Pot to expand to Issaquah.

The iconic structure appealed to Klebeck and brother and Top Pot cofounder Michael Klebeck for the Mid-Century Modern design and the structure’s proximity to the transit hub.

Read more

Author plates Evergreen State in ‘Dishing Up Washington’

December 4, 2012

Photo illustration by Warren Kagarise

Evergreen State cuisine is not all Neah Bay salmon, Seattle coffee, Walla Walla onions and Wenatchee apples.

“Dishing Up Washington” author Jess Thomson said the ingredient-driven cuisine indigenous to the Pacific Northwest is not so easy to pigeonhole.

“In general, what defines the Northwest is a willingness to experiment,” she said in a recent interview. “I think that you can see that in the willingness of chefs to combine traditional technique with the ingredients that we have — that weren’t necessarily used with those traditional techniques.”

Take, for instance, foraging — a common foodie pastime in Washington’s chanterelle- and fiddlehead-packed forests.

“Using things that are foraged that aren’t used in traditional French food, but using those ingredients in traditional French applications,” she said.

Read more