Pike Place Market is about to get a serious hit of Bahian flavor. Chef Emme Collins is turning Baiana, her Afro Brazilian pop up, into a permanent fast casual stall that will serve Bahian street food and rice bowls to the market crowds. The new counter is aiming for a late February or early March debut, a move that grew out of the closure of her parents' longtime restaurant and several years of sold out pop up runs.
Menu and stall design
Baiana will keep its greatest hits on the board, including moqueca, the coconut based seafood stew, feijoada, acarajé and coxinha. Collins has also added caruru and abará to the lineup, according to What Now Seattle. She describes the space as a fast casual counter built for quick orders and takeaway rather than a sit down dining room. The stall is set to lean bright and bold, with pink and orange accents and plenty of greenery meant to echo the look and feel of Bahia's street vendors.
Who is Emme Collins?
Collins grew up in a family that ran Tempero do Brasil in the University District, and she launched Baiana after that restaurant closed, according to Chef Emme. She is a two time Food Network champion, with wins on both Chopped and Beat Bobby Flay, and she has turned those victories into sold out pop ups and residencies. Those events and her collaborations around the city helped build the following that eventually caught Pike Place Market's attention.
When and where to find it
Baiana is slated to take over the former Pike's Pit stall inside Pike Place Market and is aiming to open by late February or early March, per Seattle Met. Reports describe a compact, vendor style counter, so customers should expect a quick service setup and a tight seating footprint instead of a full dining room. The timing and central market location are set to put Bahian street food within easy reach of both tourists weaving through the stalls and regulars swinging by on lunch breaks.
What this means for Seattle's food scene
Baiana's arrival adds another chef driven counter to a market already known for global street food, and it broadens Seattle's Brazilian options beyond churrascarias and steakhouses, according to The Infatuation. Collins has framed the decision to go permanent as a personal one. “It just feels like the right time,” she told What Now Seattle, adding that she hopes the stall will highlight the complexity and diversity of Brazilian food. For now, fans will have to keep an eye on Baiana's Instagram and the market itself for the official opening date and first day details.
