Safeco lines up Din Tai Fung, Jack’s BBQ for 2018 Mariners season
Din Tai Fung
The Taiwan-based restaurant chain has become known for its four Seattle locations where local foodies flock. It will take over the former Intentional Wok location to serve pork wontons, wonton soup, steam bao buns, and vegetarian options with bok choy, tofu, mushrooms and vermicelli noodles. The menu also includes garlic string beans, chicken fried rice, hot and sour soup, and boba tea with tapioca pearls.
Jack’s BBQ brings the menu from its SoDo location into Safeco Field. It will offer a beef brisket sandwich and pulled pork. It will also have Jack’s own smoked jalapeno-cheddar sausages served in a bun or in hand-dipped buttermilk hush puppy batter and fried.
Safeco Field is also continuing its eight-year partnership with restaurateur Ethan Stowell to select locally-inspired dishes for the ballpark.
“Seattle maintains an incredible food scene, so every year when we decide how we are going to tweak the food and beverage items that we offer at Safeco Field, we visit local restaurants and sample the menus for ideas,” said Centerplate General Manager Steve Dominguez. “The new partners this year, combined with chef Stowell and the new menu item created by Executive Chef Taylor Park and his team, will only serve to enhance the Safeco Field experience.”
Other culinary offerings at Safeco Field will include: Dynamite Chicken; On Deck Donuts; Sultan of Sandwich; Sound Seafood; Cans & Craft Beer; and Chateau Ste. Michelle Wine.