Want more? Here's everything we recommend this month: Music, Visual Art, Literature, Performance, Film, Food, and This & That.

Lunar New Year Celebration 2026

MAR 7

The Chinatown–International District Business Improvement Area’s annual Lunar New Year party returns this year, and so does its signature food walk. While the list of which restaurants will be participating wasn’t out before our publication date, you can count on neighborhood staples like Dim Sum King and Kau Kau BBQ to be included. The best part of the food walk? Too many choices. Last year, there were more than 40 businesses. Each one will offer $6 specials ranging from snacks like wings to drinks like boba. One time, I went with a friend and created a whole spreadsheet so we could maximize our time, stomachs, and money spent. Once you’re stuffed from all the food, you can head over to Hing Hay Park, where there will be a main stage with dragon and lion dance performances. And, hey, if you’ve got some of that lucky money to spend after feasting your way through the neighborhood, there will also be arts and crafts vendors. (Hing Hay Park, 11 am–5 pm, all ages, free) GRACE MADIGAN

Hannyatou x Sake Noire x No Call No Show

MAR 9

Everything that the No Call No Show pop-up—themed craft cocktails and snacks concocted by a group of fine-dining creative weirdos—does is fucking elite, and this one’ll be no exception. Chef Mutsuko Soma, who owns award-winning Kamonegi, is hosting this month’s NCNS next door at Hannyatou, her foggy-windowed tavern straight out of a Miyazaki film. Your bartenders tonight are Murray Stenson’s prodigal protégé and NCNS impresario Matt Pachmayr (Le Coin, Streamline Tavern) and the mononymous Quan from the exquisite Sake Noire popup. (And soon-to-be Hillman City bar!) Fresh off a trip to Mexico, Quan and Soma came home inspired by “street tacos, endless hot sauces, ceviches, and late-night micheladas.” So they’re doing a Hannyatou x Three Amigos! shtick this month! Featured bites include Japanese curry nachos and wagyu taco rice—that’s Okinawan-style ground beef on rice with crushed Doritos—while the drink list includes a horchata-clarified milk punch with sōchū and chocolate, a jalapeño–yuzu gin martini, and a pickled strawberry old-fashioned made with yellow Chartreuse and tropical-fruity Nuestra Soledad Ejutla mezcal. To quote the film: I like these guys. They are funny guys. (Hannyatou, 21+) MEG VAN HUYGEN

FareStart Guest Chef Night with Matt Lewis and Dre Neeley

MAR 19

FareStart Seattle provides culinary on-the-job training to individuals facing barriers to employment and a unique dining experience all in one. Twice a month on Guest Chef Night, the FareStart students prepare a three-course meal served by volunteers, and March 19 will feature a dinner made in collaboration with local chefs Matt Lewis and Dre Neeley. Chef Matt Lewis is best known for his food truck, Where Ya At Matt, slinging Southern soul food reflective of his roots in New Orleans. Chef Dre Neeley of Vashon Island’s much-celebrated Gravy is likewise recognized for his Southern-inspired American fare and use of locally sourced, seasonal ingredients. Students in the program receive 12 weeks of culinary training, including food safety, recipe planning, and food prep, and Guest Chef Night will be a celebration of their work and a further opportunity to learn from established local chefs who have been through every stage of the industry. All proceeds from Guest Chef Night directly support the FareStart job training programs. (FareStart Restaurant, 5–9 pm) DYLAN BUECHE

Author Talk: Ham El-Waylly

MAR 31

Sohla and Ham El-Waylly are one of the most charming, talented, down-to-earth chef couples around, and I regularly tune in for their dispatches from the kitchen on YouTube. Their laid-back approach has a way of making cooking seem fun and effortless, which is why I’m so excited for Ham’s debut cookbook, Hello, Home Cooking: Do-Able Dishes for Every Day. The book encourages home cooks to experiment and promises nostalgic, out-of-the-box comfort dishes with international flavors and a “can’t-quite-put-my-finger-on-it heart-warming quality,” such as Bolivian cheesy rice, onion-smothered pot roast, and a version of Cinnamon Toast Crunch made out of pita. Ham will drop by Book Larder to discuss the book with Ahmed Suliman, the James Beard–nominated chef of Cafe Suliman. (Book Larder, 6:30 pm) JULIANNE BELL

More

Tacoma Beer Week Through Mar 8, various locations across Tacoma

Crumb Bakery Tour Through Mar 30, various locations

Soup Club Mar 7 (every first Sunday), Book Larder, 11 am

2nd Annual Seattle Sister Cities’ Soup Sampling Mar 8, National Nordic Museum, 2 pm, all ages

Decorative Pie Class with Natalie Popkave Mar 14, Pastry Project, 3 pm

My Dinner with SAM: Preeti Agarwal Mar 12, Seattle Asian Art Museum, 6:30 pm

Taste Washington Mar 21–22, various locations

Author Talk: Ella Quittner Mar 12, Book Larder, 6:30 pm

Author Talk: Sana Javeri Kadri and Asha Loupy Mar 17, Book Larder, 6:30 pm

Celebrate Women’s Month with Freeland Spirits Mar 17, Barrel Thief, 6 pm, 21+