At Bleuwiches in Seattle, every bite tells a story of culinary passion and premium quality. Anchored in our Asian heritage and inspired by the local flavors, each sandwich is crafted with the finest organic bread, non-GMO chicken, and no-hormone beef. Our fish, wild-caught from the purest waters, adds a touch of the ocean's bounty. Beyond just sandwiches, our commitment to the culinary arts is palpable, infusing love and meticulous attention into every creation. At Bleuwiches, we don't just make sandwiches — we curate experiences.
"This sandwich counter inside one of those Arrival alien spaceship-looking South Lake Union buildings is pretty anonymous, but you owe it to yourself to check it out. Outside of the lunch rush, it’s mostly just owner Jay Hwong (formerly of celebrated Pullman restaurant the Black Cypress, among other restaurants) doing his thing. And his thing is making carefully constructed sandwiches that often have Korean-influenced twists, like the Korean barbecue Cubano, which is meaty, sweet (thanks to the caramelized onions), and spicy (thanks to the jalapenos)." - Meg van Huygen, Harry Cheadle
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