COMMUNION Restaurant & Bar

"This lively restaurant is a love letter to the American south with plenty of local influences, too. Earthy berbere grilled chicken nods to the neighborhood’s Ethiopian population. A po’boy/bánh mì hybrid honors Little Saigon. And a surplus of brittle cornmeal-dredged catfish shows that this is a soul food spot through and through. Though the restaurant has only been around since 2020, it’s hard to imagine Seattle without Communion. Communion will announce on Instagram when reservations open up for the next month. There will be a waitlist if you’re too slow, and if you're flexible on timing, there are last-minute bookings that pop up here and there, typically towards 4pm when they first open." - aimee rizzo, lidiya belete, kayla sager riley

"Taking influence from Ethiopian and Vietnamese dishes all over town, Communion serves “Seattle soul” food—and nails it. Besides standards like cornbread and mac and cheese, they experiment with dishes like house salad sprinkled with injera croutons and a Hood Sushi bowl with crispy catfish, seaweed, and pickled vegetables. Spend time celebrating with friends in the plush blue booths and you'll find that it's all too easy to tack on another round of wings and brown liquor cocktails instead of grabbing the check. Communion will announce on Instagram when reservations open up for the next month. There will be a waitlist if you’re too slow, and if you're flexible on timing, there are last-minute bookings that pop up here and there, typically towards 4pm when they first open." - aimee rizzo, kayla sager riley

"Chef Kristi Brown calls the food at her nationally praised Central District restaurant “Seattle soul.” Brown’s memories of shopping at Chinatown-International District markets results in banh mi-po’ boy hybrids and a dish made with Washington clams, mussels, and Laotian sausage in a coconut milk “roux.” But Brown’s cooking shines most in her more traditional Southern dishes, like the pork neck bone stew, with smoky meat simmered in umami-packed broth with lima beans. Make reservations weeks ahead." - Harry Cheadle

"Chef Kristi Brown — who made her name running the catering operation That Brown Girl Cooks — calls the food at her Central District restaurant “Seattle Soul.” At Communion, fusions like the Hood Sushi Bowl featuring fried catfish and seaweed salad come from Brown’s memories of shopping at Asian markets in the neighboring Chinatown-International District. But the dishes that shine brightest are her more traditional Southern ones, like a pork neck bone stew, with smoky meat simmered in umami-packed broth with lima beans. It’s hard to get a seat at this Eater Award-winner in the renovated Liberty Bank Building. Make reservations weeks ahead, or show up right when the restaurant opens on a weekday to vie for a spot." - Eater Staff

"Communion is a restaurant that acts as a lipstick-stamped love letter to the American south while also taking inspiration from dishes and flavors you can find in the Central District and beyond. Earthy berbere grilled chicken with lemony lentils nods to the neighborhood’s Ethiopian population, while a po’boy/bánh mì hybrid honors the pâté-slathered baguettes of Little Saigon. A surplus of brittle cornmeal-dredged catfish, though, shows that this is a soul food spot through and through. The cocktails are refreshing yet balanced (hello perfect apple mint julep), the space is lively yet warm, and even though it’s only been around since December 2020, it’s hard to imagine Seattle without this restaurant." - aimee rizzo, kayla sager riley