Pete Gamlen

A few years back, Seattle restaurateur Dan Bugge was approached by Bumbershoot organizers to create an elevated culinary experience for the festival. He obliged, and B-EATS was born, dazzling attendees with a high-class food court that, instead of greasy fast-food options, featured cuisine from a curated selection of local restaurants and eateries on the Fisher Rooftop.

This year, in addition to offerings from Bugge's own White Swan Public House, Matt's in the Market, and Radiator Whiskey, you will find the tasty Thai food of Little Uncle, James Beard Award–winning chef John Sundstrom's Southpaw Pizza, the elevated Mexican cuisine of Gracia, the Korean fried chicken of Bok A Bok, plant-based (and totally delicious) ice cream from Frankie & Jo's, the Northwest-inspired seafood and ceviche of Manolin, and the Japanese comfort food of Adana. Also represented at B-EATS: Atlantic-style seafood and craft booze joint Bar Harbor; seasonal sustainable eats restaurant Babirusa; craft cannery and restaurant Little Fish; and jars, tins, and small plates joint JarrBar.

New in 2018: the ability to prepurchase a combo meal featuring a selection of B-EATS tastes that feed up to three people and include gluten free and vegetarian options. There are five different combos, at $35 each. Plus, B-EATS's prepurchase patrons get priority reserved seating at the tent next to all the action.

However you decide to fill your belly at Bumbershoot, B-EATS ensures that you can fuel up on fest food without the fear of feeling like a grease monster afterward.