Shake Shack’s new Montlake Double Cut burger, available exclusively at the chain’s first Seattle location in limited quantities daily, features Washington grass-fed beef, Beecher’s Just Jack cheese, caramelized onions, and grainy mustard-mayo on a Macrina Bakery bun. Beecher's Handmade Cheese via Instagram
At long last: after a delay pushed back its opening date, the much-buzzed-about burger chain Shake Shack has finally set up shop in South Lake Union. Read on to discover their exclusive local menu items (like Coffee & Croissant concretes—yes, please) and more food news, like a new food truck that lets you eat raw cookie dough, two new places in town for tacos, and where to find authentic tamales. For more food and drink inspiration, check out our full food and drink calendar and our list of October food and drink specials.

Carmelo’s Tacos
This family-owned, Mexico City-style taqueria, which opened inside Capitol Hill's Hillcrest Market and had its first Yelp review on September 14, has a menu of tacos, including asada, al pastor, campechano (a blend of chorizo, asado, potato, and cactus), and veggie, with handmade tortillas, as well as a selection of aguas frescas (horchata and jamaica), Mexican Coke, Sidral Mundet apple soda, and Topo Chico. Customers can order from a walk-up window or opt to dine in the small sit-down area.
Capitol Hill

Good Day Donuts
Though it soft-opened back in August, this new White Center doughnut shop from former Vendemmia head chef Erik Jackson and his wife Alison Odowski will have its official grand opening from 5-8 pm Friday, where they'll serve doughnuts and French bread pizza.
White Center

Shake Shack
It's finally here! After rescheduling their opening date due to some last-minute delays, the wildly popular NYC-based burger chain officially opened its South Lake Union location at 11 am on Thursday, October 11. The Seattle menu includes the chain's classic burgers and crinkle-cut fries as well as some exclusive Seattle-inspired items, like the Montlake Double Cut (a burger with Beecher's Just Jack cheese and a beef patty from local supplier Crowd Cow with caramelized onions and grainy mustard-mayo on a Macrina Bakery bun), the Pie Oh My concrete (a slice of seasonal A La Mode pie mixed into frozen vanilla custard), the Shark Attack (frozen chocolate custard with fudge sauce, chocolate truffle cookie dough, dark Theo chocolate chunks, and chocolate sprinkles), and the Coffee & Croissant concrete (frozen vanilla custard with Sea Wolf Bakers croissant brittle, dark Theo chocolate chunks, and coffee caramel sauce). The lines promise to be gargantuan.
South Lake Union

Stone Korean
This Korean spot, which also has a location in Redmond known for its authentic food and Korean fried chicken, opened its first Seattle location and had its first Yelp review on September 29. Menu items include hot pot bibimbap, fried chicken, kalbi, kimchi pancakes, and more. Yelp reviews have been overwhelmingly positive so far.
South Lake Union

Sugar + Spoon Dough
This food truck, which launched earlier this month and was originally masterminded by UW students, serves "edible cookie dough" by the scoop. (Well, you could argue that all cookie dough is edible, but this one uses no raw eggs and has heat-treated flour so that you can skip the risk of salmonella.) Flavors include classic chocolate chip, "dough-reo," Holy Oats (oatmeal cookie), and Party Animal (birthday cake), plus a seasonal snickerdoodle flavor for fall and shots of 2% milk and cereal milk to wash it down. It'll be at Westlake Park on a weekly basis and can also be spotted at events around Seattle, like this Saturday's Depressed Cake Shop.
Various locations

Tacos Chukis
The ever-popular local taco chain will open its biggest location yet in the Central District on Saturday, October 13. The new location, which was designed by Graham Baba Architects and seats 50, will serve as a hub for the company, with a central commissary kitchen that will supply the chain's other restaurants.
Central District

The Tamale Guy opening a permanent location in Georgetown
On November 5, Juan Garcia's super-popular tamale pop-up the Tamale Guy, which garnered a glowing review from Stranger contributor Meg van Huygen, will take up permanent residence in Georgetown's Equinox Studios, where it will share space with ice cream walk-up window Sweet Bumpas. The menu includes smoked chicken, pork belly, braised brisket, and a vegan version with seasonal veggies, with a sweet maiz cookie and maiz vanilla pudding with seasonal fruit compote for dessert.

Shug’s coming to West Seattle
The old-timey Pike Place Market soda fountain and ice cream parlor is adding a baby West Seattle location called Shug's Mini, set to open in spring or summer 2019. The shop will stock about half the flavors of the flagship location and a few of its most popular sundaes.

Bad Bishop coming to Pioneer Square
A new bar called Bad Bishop from married couple Jesse Spring and Rachel Brown and business partner Keaton Cooper, who worked with Spring at JarrBar, will open later this month in Pioneer Square in the former space of Easy Joe's. (The name was dreamed up by Spring and Brown while playing chess when they first started dating.) The drink menu will have cocktails like Wild Turkey hot toddies in quirky Goodwill mugs and a bloody Mary with mezcal, vodka, pimento, and espelette, and the food menu will include casual bar food like corn dogs, tuna melts, and burgers with American cheese, Stopsky's pickles, and house-made Kewpie mayo. The bar is set to softly open on October 17, with an official grand opening on October 24 if there are no major delays.

Petite Galette is moving into Marmite
Petite Galette, Sara Naftaly's Breton-style creperie, permanently closed its counter location tucked away inside Chophouse Row on Thursday, October 11, and will be moving into Marmite, the restaurant Naftaly owns with her husband Bruce, sometime in the next couple months. According to an Instagram comment, they hope to serve their crepes out of the restaurant's walk-up window, where they currently sell stocks and soups.

The All Mushroom Dinner with Delille Cellars
At this seven-course tasting menu with wine pairings from DeLille Cellars winemaker Jason Gorski, chef Aaron Tekulve will show off mushrooms in a myriad of forms, from maitake mushroom "steaks" to a malted mushroom milkshake and caramelized porcini ice cream with shiitake dark chocolate ganache for dessert.

Author Talk and Tasting with Kausar Ahmed of The Karachi Kitchen
Chef and educator Kausar Ahmed, who splits her time between Seattle and Karachi, will talk about the bold flavors of Pakistani cuisine and sign copies of her cookbook The Karachi Kitchen, with a bite from the book provided.

Book Larder's 7th Birthday
Fremont's adorable cookbook shop will celebrate seven years of business by giving away slices of cake.

Elysian Brewing's Final Capitol Hill Series Release: Valkyrie
Witness the ceremonial tapping of Valkyrie, an American strong ale named after the Norse demi-goddesses and the final of five brews in Elysian's Capitol Hill series. Capitol Hill lead brewer Hiawatha Rhyans will lead a toast followed by a performance from local "urban rock" musician Ayron Jones, with all proceeds from Valkyrie sales going to homelessness nonprofit Plymouth Housing Group.

Fresh Hop Fiesta Grande
Taste 20 of the freshest, hoppiest beers around from select local breweries who get their hops from Yakima Valley.

The Orcas Project Wine Dinner
Friday Harbor's Mediterranean-inspired Coho Restaurant will serve a multi-course dinner designed to complement wine pairings from the Orcas Project, including the newly released 2016 Graciano and 2017 Syrah Blend. The Orcas Project founders Stephanie and Cole Sisson will be present to discuss the evolution of their wine series.

Wizards Assemble Pub Crawl
Gather your cohort of magical friends and scurry, fly, or apparate to various downtown pubs for Harry Potter trivia and themed food and drinks (like butter beer, natch). If you haven't figured out which house you belong to, the "interactive sorting hat" will let you know. Plus, prizes will be awarded for the best costumes.

OCT 12-14
Boba Street x Santouka Pop-Up
Satisfy your craving for sweet, thirst-quenching milk tea, including jasmine milk tea, matcha azuki hokkaido milk tea, and a strawberry lime yogurt spritzer, and snack on food pairings like crispy kaarage chicken and plump steamed pork buns.

Olympic Peninsula Apple & Cider Festival
At the second annual edition of this weekend-long festival devoted to the autumnal tonic and all things apple season, quaff lots of ciders, partake in a harvest dinner, attend apple-themed seminars, tour orchards, witness apple pressing, and snack on cider doughnuts and even apple tempura.

Taki's Mad Greek Grand Opening
Check out the new digs at this freshly remodeled Greek restaurant, which just moved down the street.

Taste of Iceland Dinner
Icelandic chef Hákon Már Örvarsson will return to Seattle to collaborate with local chef Ron Anderson on a special prix-fixe dinner menu. Expect Nordic/Northwest fusion delights like arctic char, salted cod, lamb, and more. Plus, Icelandic mixologist Teitur Ridderman Schiöth, along with Cuoco’s Nikki Koth, will concoct some unique cocktails using Iceland’s "favorite" vodka, Reyka, and Brennivin aqauvit.

Central Co-op 40th Anniversary Kickoff
Commemorate four decades of business for the community-owned natural foods co-op by petting baby goats and sampling products. All cheese will be 20 percent off for the occasion.

Cider Squeeze 2018
At this historical site, you'll get to make your own cider using an old fashioned press, pick a pumpkin, and purchase caramel apples and other fall treats. You can also walk through the mansion for an additional glimpse into history.

Depressed Cake Shop
Promote mental health awareness by purchasing sweet treats from local bakers, who will donate all proceeds to NAMI Seattle. And don't be fooled by the grey exterior of the confections—they're all bursting with color on the inside (to represent hope in the face of depression).

Pull Up A Chair with Tiffani Thiessen
The Saved by the Bell and 90210 star will chat with Katie O of Seattle Kitchen about her new cookbook and sign copies. Snacks from the book, like chicken and dumplings and avocado brownies, will be served alongside bubbles.

Seattle Asian Street Food Night Market
At this night market, select from among over a hundred types of Asian dishes and snacks, from Chinese crepes to boba to dumplings, from vendors like Vong's Kitchen, Spicy City, Happy Lemon, Tokyo Trendy, Mee Sum, Peony, Yummy Duck, Kungfu Jianbing, Banana Kingdom, and more.

Taste of Iceland Cocktail Class
Want to craft a uniquely Icelandic cocktail? Icelandic mixologist Teitur Ridderman Schiöth will teach you the ropes.

OCT 13-14
Catch the Crush
Celebrate harvest with the wineries of Yakima Valley, with special activities at each winery, including wine-tastings, tours, hor d'oeuvres, live music, grape stomps, harvest and crush activities, fresh "free-run" grape juice, and more.

Cold Brew Café: Seattle
This pop-up dedicated to Kahlúa and cold brew coffee provides a "hyper-sensory experience" where guests can try tasty caffeinated offerings and explore photo installations of delicious-looking beverages. Proceeds will benefit Rethink Food NYC.

A Call To Act: Oceans Initiative Fundraiser
At this fundraiser for the Oceans Initiative, a team of scientists working together to protect marine life, nosh on hearty bites provided by Renee Erickson and her Sea Creatures crew and sip exclusive wine. You'll also get a chance to meet Oceans Initiative founders Dr. Erin Ashe and Dr. Rob Williams and learn what they're doing to help whales, dolphins, sharks, salmon, and seabirds.

Cider-Making at Nashi Orchards
Frolic through a bucolic orchard, press freshly harvested apples and quince, and learn the fundamentals of making hard cider, followed by a tasting of Nashi Orchards' apple ciders and perries (pear ciders). You'll go home with a gallon of fresh-pressed cider, equipped with the knowledge to make your own at home.

Food Truck Round-Up XII
Fan favorite Seattle food trucks will cohort in Fremont for your noshing pleasure. Try bites from NOSH, Off the Rez, the Vet Chef, Big Boys Kainan and Food Truck, Buns on Wheels, and more, and sate your sweet tooth by stopping by sugary purveyors like Soda Jerk Soda and Pie Bird Bakeshop. 

The Blocchanal Feast
No Anchor, Belltown's self-described "weird beer and good food" bar, will team up with "cult beer darlings" Block 15 for an extravagant, hedonistic feast inspired by Roman bacchanalia.

Booktoberfest: Readers Speakeasy
Drink cocktails in the fancy bar on top of the tower and gaze over Seattle's skyline at this Booktoberfest happy hour.

Rene Redzepi and David Zilber: The Noma Guide to Fermentation
The legendary, two-Michelin-starred restaurant Noma in Copenhagen has been named the best restaurant in the world four times, and fermentation plays a pivotal role in its superlative, complex food—every dish on the menu contains fermentation in some form. Rene Redzepi, the chef and owner of Noma, and David Zilber, the chef in charge of the restaurant's fermentation lab, have written The Noma Guide to Fermentation, in which they divulge their secrets and techniques for home cooks to re-create. At this event, they’ll discuss their new book with an interactive presentation and tasting that includes a treat prepared by Rachael Coyle and the Coyle’s Bakeshop team.

Julia Turshen: Now and Again
Food writer and activist Julia Turshen has coauthored cookbooks with the likes of Gwyneth Paltrow, Mario Batali, and Dana Cowin. Her debut cookbook under her own name, Small Victories, was a breakout hit of 2016, praised for its warm, witty voice and comforting recipes (my own copy is well-worn and splatter-stained, as any cookbook worth its salt should be). Turshen is also a staunch advocate for social justice: Her second outing, Feed the Resistance, offered both recipes and suggestions for activism in equal measure, and she also founded Equity at the Table, an online database of women and nonbinary people working in the food industry. Turshen’s latest cookbook, Now and Again, is full of inspiring menus for entertaining accompanied by suggestions for how to repurpose leftovers. At this event, she’ll discuss the new book with local author Molly Wizenberg and sign copies purchased at the shop. And the Book Larder will serve a bite from her book, too.

Ricotta Cavatelli
Agrodolce executive chef Thomas Litrenta will demonstrate how to make, roll, and cut pasta dough for ricotta cavatelli. Guests will get to try bites of freshly made pasta and take home a one-pound bag of fresh pasta and recipes to try.