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These Seattle restaurants survived the pandemic Then came the extreme heat wave
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Apple Maps has added five new guides.
The guides, called Spend with Pride, highlight LGBT-owned businesses.
Apple Maps has added five more guides to support LGBT businesses across the world.
Apple has partnered with Intentionalist, an online guide to supporting small businesses and diverse local communities, to add five new guides to Apple Maps that support LGBT businesses. The guides, called Spend with Pride, highlight LGBT-owned businesses in Seattle, New York, San Francisco, Los Angeles, and London.
Laura Clise, founder and CEO of Intentionalist, says that working with Apple provides an easy way for customers to find and support LGBT businesses in their community.
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From cake shops to large pizza chains to high-end restaurants and a few bars, a good portion of the Seattle dining scene decided to pause service this weekend altogether, or reduce hours because of the oppressive heat wave. In Seattle, the mercury hit 104 degrees on Sunday, June 27, setting a mark for the hottest day on record, and establishments that didn’t have air conditioning (and even a few that did) made adjustments out of safety concerns.
Beacon Hill’s popular Filipinx restaurant Musang canceled all reservations on Saturday and Sunday, while Eden Hill in Queen Anne and Georgetown bakery Deep Sea Sugar and Salt did the same. Several other establishments, including Communion, Melo Cafe, and Lowrider Cookie Company, closed early Sunday. Some of the area farmers markets, including West Seattle’s, also shut down on the early side, citing the heat.
Three LGBTQ+-owned businesses in Seattle you need to visit
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Tuna poppers still haunt Seis Kamimura’s dreams. In 2012, the chef was hired to run the kitchen at RN74, a trendy French restaurant that had recently opened in downtown Seattle to rave reviews, with millions of dollars and hype behind it. But even though the restaurant was mainly conceived as a special-occasion dinner destination, the happy hour hunters descended in droves. Chef Kamimura remembers that one night, when the restaurant had been getting ready for dinner service, a large crowd arrived very early in the evening and ordered up the tuna bites (a variation on the main menu’s popular tartare), which required intricate construction on delicately fried rice cakes.
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