Buddha bowls meet BBQ with a Northwest twist

A buddha bowl is a grain bowl with everything in balance: a hearty base, a protein, something fresh, something pickled, a sauce to pull it together. Ours starts with emmer farro, black beans and spicy slaw, gets topped with avocado and marinated red onions, and then meets the smoker. Brisket, salmon, pulled pork and chicken all come off the Saluminator low and slow. Finish it with lime, cilantro, nori and pumpkin seeds. The world in a bowl.

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Signature bowls

Five bowls, each named for a Northwest place that earned it. All come on our signature base with avocado and marinated red onions.

The Seattle

Gently smoked salmon filet with A'Bama BBQ sauce. Tangy white sauce over rich, flaky salmon — the one we'd hand a visitor first.

The Walla Walla

Our smoked brisket with BBQ sauce. Low and slow for hours, sliced against the grain, no shortcuts.

The Portlander

Sweet and spicy pulled pork with BBQ sauce. Rich, sticky and unapologetic.

The Townsend — Vegetarian

Roasted cauliflower and spicy sweet potato with smoked hummus sauce. Built to stand on its own, not as a substitute.

The Rainier

Smoked chicken with A'Bama BOOM BBQ sauce. Same tangy white sauce, turned up.

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Build your own

Four decisions, then it's yours. Pick a main, choose your base, pick or mix a sauce, and add toppings.

1. Pick your main

Smoked brisket · Gently smoked salmon filet · Sweet & spicy pulled pork · Smoked chicken · Roasted cauliflower · Sweet potato

2. Add your base

Emmer farro · Black beans · Marinated red onions · Spicy cabbage slaw · Avocado

3. Pick or mix sauces

BBQ sauce · Smoked hummus sauce · A'Bama BBQ sauce · A'Bama BOOM BBQ sauce

4. Add toppings

Lime · Cilantro · Nori · Pumpkin seeds

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