Seattle's Brimmer & Heeltap Offers Ecclectic, Neighborhood Dining

In this “Table 42” vignette, we join Seattle's Mike Whisenhunt in his space and in the kitchen, where he shows us how to make Brimmer & Heeltap’s grilled pork shoulder steak (with Boston butt pork shoulder, brined in sugar, salt, chili powder, all spice, Baileys, thyme, and garlic) and steak tartare. 

Whisenhunt has traveled to various other parts of the country, but says he’s never felt at home anywhere else. And, in part, the same sentiment is given about his guests.

“I want people to walk away having a great time and feeling that this is their escape from their home or from work or wherever, and we want them to feel like part of the family here.”