Arc
5-Course Korean Meets Mexican Tasting Event
Opening in Phinney Ridge just this past May, Arc, located in the former Park Pub space, serves food inspired by the fusion of Korean and Mexican cuisines found in the restaurants and food trucks of L.A.’s Koreatown. Executive Chef Brandon Lancaster is a Mexican-American cook, painter, and musician who grew up in LA and is an alum of the critically acclaimed but dearly departed JuneBaby. At Arc, he is turning out inventive and exciting dishes, like drunken mojo stew (citrus-rubbed pork, beer verde reduction, pico de gallo, cowboy cornbread, and hot honey), zanahoria asadas (roasted carrots, spiced yogurt, salsa verde, crushed hazelnuts, and vegan chorizo) and market bowl (stinging nettle rice, Bulgogi tofu, pickled medley, sunny egg, and K mayo). It’s all served up in a louche lounge atmosphere of floral wallpaper, leopard-print carpets, houseplants, and chandeliers. We’re hyped to visit, to experience Arc’s food, and to hear how Chef Lancaster lands on his culinary ideas.
About the Hosts:
Demond Thomas II
Sous Chef
Seattle-born and raised, Chef Demond Thomas II has worked in kitchens for 13 years, including at JuneBaby, The Grange Duvall, Maize & Barley, Bread and Circuses, and Woodshop BBQ, incorporating his Afro-Latino heritage in his cooking.
Brandon Lancaster
Executive Chef
Hailing from Los Angeles, Chef Brandon Lancaster fell in love with Seattle during his tenure at Scandinavian pub Skål Beer Hall and Rachel’s Bagels and Burritos. Missing the Korean and Mexican food he loved back in LA, he brings those flavors to life at Arc.
The Lineup
All courses will be individually plated.
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Heirloom Tomato Gazpacho
with avocado, greek yogurt, tomatillo, lime juice, apple cider vin, coconut powder, cilantro oil, and kimchi spice almond
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Pork Belly Bossam
with red leaf lettuce, grilled green onion, and plum bbq sauce
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The GOAT
seared halloumi cheese with spiced onion jam and hatch chile apple salsa
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Cali Bao
with carnitas, avocado salsa, and fries
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Tres Leches Cake
with whip, mandarin chamoy, and peaches
Arc
6114 Phinney Ave N
Seattle, WA 98103
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $85 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies except for those with nut allergies/aversions. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
- What COVID safety precautions will be taken at this event?
- At this event, we will be accommodating all requests for separate tables rather than communal seating. Additionally, all food will be served individually-plated rather than family-style. As per local guidelines, as well as the restaurant’s own policy, attendees will not be required to present proof of vaccination for entry.
