Gold Coast Kitchen started as a pop-up before settling into a permanent home in Downtown Seattle, where chef-owner Tina Fahnbulleh cooks Liberian and Ghanaian dishes built around the traditions she grew up with, adapted with Pacific Northwest ingredients. The room leans laid-back — colorful paintings, woven baskets, palm wine cocktails on the drink list — and stands out in a city where West African food isn't easy to find.
Fahnbulleh's seasoning has become the thing people talk about, and the pepper sauce in particular keeps coming up as the dish to order. Protein quality can vary from visit to visit, but the staff — knowledgeable and welcoming — and the overall atmosphere are a big part of why people keep coming back.
It keeps a relatively low profile for what it is, the kind of address regulars pass along rather than stumble into.
Fahnbulleh's seasoning has become the thing people talk about, and the pepper sauce in particular keeps coming up as the dish to order. Protein quality can vary from visit to visit, but the staff — knowledgeable and welcoming — and the overall atmosphere are a big part of why people keep coming back.
It keeps a relatively low profile for what it is, the kind of address regulars pass along rather than stumble into.