According to a recent article from the Seattle Times, Cafe Suliman is slated to open soon in Chinatown at 511 Maynard Alley S.
A representative of Cafe Suliman was not immediately available for commentary upon What Now Seattle’s request.
According to the article, Cafe Suliman plans to open sometime in the spring of this year. One of the folks behind Cafe Suliman is Ahmed Suliman.
“Ahmed Suliman’s Capitol Hill spot focuses on natural wines, while his new project in the Chinatown International District will be cocktail-centric, with Arabic ingredients for mixed drinks to pair with his Middle Eastern small plates such as poached chicken with freekeh, almonds, brown butter, and roasted grapes. Zig Zag Cafe alum Elias Shyne will curate the cocktail program, Suliman said.”
According to Cafe Suliman’s website, “Café Suliman is a café that draws inspiration from the many casual cafés and eateries around the Levant, Egypt, North Africa, and The Arabian Gulf. We serve simple and comforting home-cooked food that relies heavily on the bounty and beauty of the Arabian pantry. A welcoming and cozy spot tucked inside a corner of Melrose Market in Seattle’s Capitol Hill neighborhood.”
“We have partnered with Marc Papineau of Cantina Sauvage to offer up expertly curated glass pours and retail bottles to take home. Whether you are looking for a casual lunch spot, a space to have a coffee and a cake while you work, a drink before a show, a cute date, or a long leisurely dinner, we are the spot for you.”
“Here at Café Suliman we create our menus around seasonality and what we have available for us at our pantry. Tahini, harissa, olive oils, vinegars, jams, spices, and more. Arabic cuisine has a rich pantry that we like to showcase in every one of our dishes. Whether it is a sprinkle of sumac or a dollop of harissa or finishing with a nutty olive oil.”
The website goes on to tell us a bit more about Ahmed, stating, “I am Ahmed Suliman, a Sudanese national who grew up in Abu Dhabi, United Arab Emirates. Spending the first half of my life immersed in a cosmopolitan culture that attracted people from all over the Middle East to create a unique melting pot.”
“The youngest of three boys I spent most of my time in the kitchen (not allowed to touch anything of course) with my late mother “Afaf”. I have spent hours on the phone as she walked me step by step on how to make Mahshi (stuffed vegetables with rice) or Bamia Bil Lahma (okra with lamb). The smell of garlic and onions is a scent that brings comfort and happiness to me. I hope to share my story as an immigrant to bring you a unique experience written in food, culture, and history.”
