Yalla Seattle operates out of a walk-up window beside Montana Bar on Capitol Hill. The name comes from the Arabic word for "let's go," and the menu draws on Palestinian, Jordanian, Egyptian, Lebanese, and Syrian cooking traditions, rotating through saj sandwiches, mezzes, house-fermented pickles and hot sauce, and milk puddings. The kitchen also partners with local Middle Eastern chefs and vendors on some of its offerings.
Owner and chef Taylor Cheney has cooked in Seattle kitchens including Lampreia, La Bête, Harvest Vine, and Mistral Kitchen, where she launched Arabesque, an earlier Middle Eastern pop-up. She's traveled and cooked through Palestine, Jordan, Turkey, and Lebanon, and has lived in Cairo.
Regulars point to generous portions for the price and friendly counter service as much as the food itself, and the small stall has built a steady following in the neighborhood.
Owner and chef Taylor Cheney has cooked in Seattle kitchens including Lampreia, La Bête, Harvest Vine, and Mistral Kitchen, where she launched Arabesque, an earlier Middle Eastern pop-up. She's traveled and cooked through Palestine, Jordan, Turkey, and Lebanon, and has lived in Cairo.
Regulars point to generous portions for the price and friendly counter service as much as the food itself, and the small stall has built a steady following in the neighborhood.