By Tracy Record
West Seattle Blog editor

From milk tea to soul food to vegan burgers, dozens of choices are on the menu at West Seattle’s Distinguished Foods.

Actually, that’s “menus” – this longtime commercial kitchen facility at 4611 36th SW is home to a dozen “virtual restaurants” and other food businesses, as Distinguished Foods owner Claiborne Bell describes them. (His own Seattle Sorbets is one of them.)

It’s not just a place where food is prepared – it’s also a place where you can order it and/or pick it up. We hadn’t visited in a long time, until Claiborne invited us recently to come tour and see who’s new.

He explains that Distinguished Foods is also an “incubator” helping tenants learn and grow – and that means some inevitably “graduate” to their own locations. When we were there a little over a week ago, he was about to say goodbye to the latest “graduates” – Aroy Mak Thai Food, opening a bricks-and-mortar restaurant in Greenwood after two years at Distinguished Foods.

“I’m very proud of them,” Claiborne smiled. He says the kitchens can be a place to learn how to sell food profitably, to get going with your business without “mortgaging your house” from the get-go. Another recent “graduate” is Taste of Mumbai, which now has a restaurant in The Admiral District.

The co-housing of multiple businesses also provides some synergy – maybe you came to pick up food from one, and while you’re waiting, you discover the menu of another, and order from them next time. It’s an eclectic lineup – also in house during our visit, Dada’s Plant-Based Burgers & Breakfast:

David’s business – there for about six months now – is the first vegan restaurant at Distinguished Foods, Claiborne notes. “Amazing food,” including a popular crispy “chik’n” sandwich.

Also among the newer tenants, Seattle Soul Kitchen, with fare including catfish, chicken, smoked stuffed turkey legs, jambalaya, sides including mac and cheese, yams, and greens.

They’re even serving “old-school Kool-Aid” if you’re thirsty.

Another beverage option – the teas (including boba) that Nhu makes at TAB (Take a Break):

“Authentic tea, no powders,” mind you. And TAB serves up authentic pho, too.

Winding our way through the building, we also drop in on Chef Michael Poole, who we mentioned a decade ago – he combined a Seattle Fire Department career with candymaking, and the result was Hot Chocolat.

He’s also leading team-building exercises these days – teaching classes.

Meantime, Distinguished Foods is also home to the growing business Papa Tony’s Hot Sauce, run by Tony Wilson (pictured below with Claiborne Bell).

Need a frosty treat after something savory? Claiborne’s Seattle Sorbets come in flavors such as mango sunset and raspberry merlot. He introduced us to Dora, who’s been making ice cream and sorbet for more than 20 years:

Dora’s roles are many, Claiborne notes, including helping manage the kitchen business. It’s been rebounding from the pandemic years – 17 companies operating in the kitchens pre-pandemic, down to five at the low point, “and things are just now coming back.” (The March 2020-September 2022 West Seattle Bridge took a toll too.) The “virtual restaurants” aren’t all open the same days and hours; most, Claiborne says, are open six days a week. But that’s part of the education he says they get from Distinguished Foods as an incubator – “be consistent with your hours and food. … Make money and do well.”

Haven’t tried any of the Distinguished Foods offerings? You can go to the north side of the building, peruse menus, press a button to alert the business, and place an order – or order online and go there for pickup. (Some work with delivery services too.) Here’s the directory by the door (but remember Aroy Mak has since moved – speaking of which, id you’re looking for a kitchen, Distinguished Foods has space):