Cafe Munir

04/30/2026

Spring is always special, especially Seattle Spring. Roasted rhubarb, and asparagus. Fresh, sunny afternoons.

04/30/2026

Our latest dessert is rhubarb and lebneh. Grace Harbor Farms strained yogurt with local rhubarb roasted and served with its own juices.

04/21/2026

Fatteh is a classic dish in Lebanon and neighboring countries. It has many variations but always is based around toasted or fried bread and a sauce made with tahini and yogurt and varied ingredients between them. We have done several versions over the years.
Our current one consists of Lamb cooked with black trumpet mushrooms and eggplant, on a bed of buttered, toasted bread, covered in the garlicky yogurt and tahini, more toasted bread and sizzling butter with pine nuts. I think it's our best one yet, but as a chef, I am prejudiced by my fondness for rich and delicate layers of delicious texture and flavor.
See what you think!

03/18/2026

Springtime in Seattle.
Don't fight nature!
Asparagus grilled over fire with roasted green chile sauce, tahini, pistachios and herbs.
Blooming magnolia always on time.
Time change dining room stays light and airy.
Various vegetables based mezzes for lighter weather.
Our kafta meatballs in tomato/pomegranate sauce with yogurt and the fresh berry arils.
Cafe Munir classics.

02/10/2026

We love meatballs!
We love kifta/kafta!!
We love kifta balls!!!
Cooked slowly with carotts in a tangy tomato, pomegranate sauce, with yogurt and pomegranate seeds. It's our new favorite.
If any store employee proudly tells you pomegranates are in the fall only, slap them and go somewhere else!
Joking, of course!!

02/01/2026

01/10/2026

Happy new year! We are back after our yearly seasonal break for the Xmas and new year's eve festivities. We have been open this week already! Broken in twice over the break, luckily we don't have anything to steal🙏 there's a pandemic of this sort of thing going on in Seattle at the moment. In every neighborhood.
Discouraging but not defeated!
Anyway, we are here. Serving wholesome, vigorous, strengthening food for our overindulgences of the past few weeks! Welcoming back our old friends and new.
Peace and health for the new year❤️💪!

12/16/2025

2025 was another topsy-turvy year for our industry, as well as us earthlings. Here are some sensible picture highlights of our crazy year.
We will be closed after this week, and open again the 6th for our yearly seasonal celebrations.
If you are looking for some unique gifts, we have a few to offer. Totes, tshirts, gift certificates and a few of our famous 12 drams of Xmas sets left!!!
All the best wishes to the new year! I hope you have a nice holiday season, regardless of religion, sect or movement. We're all in this together, lets not f it up for ourselves and the future❤️ !!!

10/04/2025

These are Okanogan grown tomatoes. This is our second or third tomato season in Washington, thanks to the multiple climate zones from west to east. The grower brings them to us from the farm so they can be properly ripened on the stalk. Everything is better in season and the later season makes these especially deeply flavored! There are not too many days left of these!

08/29/2025

This time of year fruits are everywhere around the pacific northwest! We have been fermenting them into delicious drinks. They are good for the gut biome, are amazingly refreshing and very lightly, naturally alcoholized to approximately 1-2%. Try some the next time you dine with us🙏