According to a recent permit filing, Three Sacks Full will open its first brick-and-mortar at 918 NE 64th St. in the Roosevelt area.
“We are shooting for a soft opening date in the upcoming months,” Matthew Curtis, one of the partners alongside Michael Tsai, told What Now Seattle.
“Patrons can look for creative, rustic dishes that draw on a range of culinary influences. You can expect an emphasis on vegetables and grain dishes with just a small complement of meat and fish as well. Of course beer and cider will be on the list for drinks, and we will feature lower alcohol cocktails based on wine and aperitifs/digestifs, as well as look for interesting non-alcoholic options.”
Three Sacks was previously a pop-up restaurant for the last four and a half years, described as serving wholesome, vegetable-centric cuisine with a strong emphasis on locally sourced ingredients. One of Three Sacks Full’s standout features is its bi-weekly rotating menu, featuring original creations crafted primarily from organic produce cultivated on their farm in the scenic Snoqualmie Valley.
The restaurant’s commitment to sourcing ingredients locally extends beyond vegetables and grains; meat and fish are also procured from farms in Washington and Oregon, ensuring a celebration of the Pacific Northwest’s diverse bounty.
Setting out to compliment their culinary offerings, Three Sacks Full elevates the dining experience with carefully curated wine pairings. The selection includes wines from both local and international producers who share a commitment to sustainable farming practices.
“We will have a small, intimate dining room with a bar. It will be casual, but refined, with a focus on hospitality and having fun. We want people to use us equally as a bar with snacks or as a restaurant for a full meal,” Curtis added.
The origin story of Three Sacks Full is an exploration of the transformative power of food and a connection to the land. Michael, one of the two visionaries behind the restaurant, embarked on this journey with a simple question in mind: “What does a real carrot taste like?”
This curiosity led him to take a break from the kitchen and immerse himself in the world of food growing. His travels took him from Virginia to Petaluma, California, and eventually to the Snoqualmie River Valley in Washington, where he gained a deep appreciation for organically grown vegetables and locally sourced ingredients.
Michael’s upbringing, the other visionary behind Three Sacks, from a small town in southern Taiwan is described to have left an indelible mark on his culinary style. The vivid aromas and rich flavors of his grandparents’ kitchen and the vibrant food carts lining the local streets continue to influence his creations. He embraces these early memories, allowing them to shine through in the dishes he crafts.
Over the past fifteen years, Matthew has also immersed himself in the world of wine on the West Coast. He advocates for smaller producers and family-run wineries, valuing their thoughtful, hands-on approach to winemaking, according to the company website.
