Alma frames dining as an experience rather than a fixed order: guests work through a continuous rotation of shared Balkan dishes, drawing on Mediterranean and Turkish influences, within a two-hour window built for lingering rather than rushing. Seasonal Pacific Northwest ingredients run through the kitchen's cooking, with braised rabbit and fresh seafood among the dishes that circulate through the table.
A smaller à la carte menu runs separately at the bar, first-come, first-served, for guests who want a narrower taste of the kitchen without the full format. Alma has landed on the Eater 38, and regulars consistently point to its hospitality and sauce work as reasons it's become a fixture in the King neighborhood.
A smaller à la carte menu runs separately at the bar, first-come, first-served, for guests who want a narrower taste of the kitchen without the full format. Alma has landed on the Eater 38, and regulars consistently point to its hospitality and sauce work as reasons it's become a fixture in the King neighborhood.