#SeattleBurgerMonth: Will You Survive?


4 Burgers. 4 Chefs. 4 Weeks. Li’l Woody’s is winding-up for its popular Burger Month {#SeattleBurgerMonth} coming to neighborhoods across the city. In preparation for this popular event, here are the details that burger fans need to know:

• The event runs from Tuesday, February 5, 2019 – Monday, March 4, 2019.

• All Li’l Woody’s locations will be featuring a weekly burger from 4 notable chefs who offer their culinary spin on the beloved sandwich. These one-of-a-kind concoctions are not to be missed and are worthy of trying each version.

• Diners who purchase all 4 of the burgers during the month can receive a limited-edition, Burger Month denim lunch bag with leather straps. Stamp cards are available from any location and may be redeemed for the bag at the end of the event.

Stuart Lane: February 5th – 11th

Following a creative writing degree from Western Washington University, Stuart enrolled at Bellingham Technical College and worked at a local Italian restaurant. After graduating with a degree in Culinary Arts, Stuart left for Costigliole d’Asti to attend the Italian Culinary Institute in Piemonte. He later staged at the Hotel Monte del Re in Dozza Italy outside of Bologna. Upon returning to the U.S. he worked at Cafe Juanita as a prep cook, pastaoli, and chef de cuisine. In 2010, Stuart came to Spinasse as co-sous chef. In 2015 Stuart became the executive chef for Spinasse and casual next-door eatery and bar, Artusi.

Stuart’s Sandwich: The Italian Job
Ingredients: Artusi meatballs, provolone, arugula, tomato sauce, garlic aioli, Grand Central Bakery ciabatta bun

Learn more about Stuart at spinasse.com

Mutsuko Soma: February 12th – 18th

Born in Tochigi, Japan, Mutsuko came to the Pacific Northwest to study culinary arts at the Art Institute of Seattle. After refining her skills at restaurants like Harvest Vine, Chez Shea and Saito, she moved back to Japan to learn the art of making traditional soba noodles. While in Japan, she learned that Washington state was one of the largest buckwheat producers in the United States. In addition to being an artisan soba noodle maker, she is also a certified sake sommelier from the Japan Sommelier Association, WSET (level 3).

Mutsuko’s Burger: The Kamonegi Burger
Ingredients: Seared duck/chicken patty, duck egg, arugula, Yuzu kewpie mayo, charcoal bun

Learn more about Mutsuko at kamonegiseattle.com


Mitch Mayers: February 19th – 25th

Mitch is a Washington state native who graduated from the Culinary Institute of America and Cornell’s Hotel School. He interned at the venerable Herb Farm and went to work for Hillstone Restaurant Group which landed him in Denver for several years. He moved back to Seattle in 2014 and worked his way up the kitchen ranks at Lark to become John Sundstrom’s chef de cuisine.

Mitch’s Burger: The Deli Burger
Ingredients: ¼ lb Painted Hills grass fed beef, pastrami, sliced red onions, iceberg lettuce, spicy kosher pickle, Russian dressing, cream cheese Mornay, everything spiced bun

Learn more about Mitch at sawyerseattle.com



Melissa Miranda: February 26th – March 4th

After teaching English in Florence, Italy, Melissa returned stateside to her native Seattle with a culinary degree and six years of Italian cooking under her belt. It was during that experience that she established her philosophic foundation of food. She layers her Italian know-how at Jerry Corso’s Beacon Hill restaurant Bar del Corso with Musang pop-up dinners, where she melds her Italian views with the Filipino flavors of her childhood.

Melissa’s Sandwich: The SARAP Sandwich

Ingredients: Roasted pulled pork adobo, chicharrónes, radishes, fried garlic, patis salsa verde, Hawaiian bun

Learn more about Melissa at musangseattle.com




Get all 4 #SeattleBurgerMonth burgers and receive a limited edition denim bag!




4 Burgers. 4 Chefs. 4 Weeks. We’re kicking off Burger Month 2018 on Tuesday, January 30, 2018. Through February 26, all of our locations will be featuring a weekly burger from 4 acclaimed chefs who offer their culinary spin on the beloved sandwich. These one-of- a-kind concoctions are not to be missed and are worthy of trying each version. Diners who purchase all 4 of the burgers during the month can receive a limited-edition, Burger Month apron.  Stamp cards are available from any location and may be redeemed for the apron at the end of February.


Holly Smith: January 30 – February 5 

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Holly Smith, James Beard Best Chef Northwest 2008, grew up in Monkton, Maryland. She moved to Seattle in 1993, accepting a position with Tom Douglas at the Dahlia Lounge. In 2000, Holly made her own mark when she opened Cafe Juanita. It has allowed her to express her passion for Northern Italian food and wine, enhance her commitment to organics and sustainability, and provide a holistic approach to the dining experience while showcasing products culled from the Pacific Northwest.

Holly’s Burger: Ranch Lamb Burger
Ingredients: Lamb, curry lime mayo, pickled red onion, shaved raw cauliflower, arugula

Learn more about Holly at http://www.cafejuanita.com


Shota Nakajima: February 6- February 12

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Chef Shota Nakajima grew up in Seattle in a Japanese family. His point of view is influenced by his mother’s homemade cooking coupled with his focus on ingredients from the Pacific Northwest. At age 18, he moved to Osaka, Japan to learn the depth of his native culture and to attend Tsuji Culinary Arts School, one of Japan’s most prestigious. In 2014, he opened his own Seattle catering business, Kappo Kitchen. Fans of Shota’s beautiful, Japanese presentations were introduced to contemporary Kaiseki dining when he opened Naka Kaiseki and bar in June of 2015. In 2017, Naka Kaiseki was reborn as Adana restaurant and bar.

Shota’s Burger: “Osaka Burger
Ingredients: Painted Hills grass fed beef, miso aioli, karashi aioli, caramelized onions, shredded cabbage, Calbee chips, aonori seaweed sprinkled on top of a sunny side up egg

Learn more about Shota at http://www.adanaseattle.com


John Sundstrom: February 13 – February 19 

BM18_Chef John Sundstrom_2Salt Lake City-born John Sundstrom apprenticed in a traditional Japanese restaurant for four years before graduating from the New England Culinary Institute with honors in 1989. In 2003, he opened Lark, and in 2007 won the James Beard Award for “Best Chef, Pacific Northwest.” At Lark, Sundstrom combines Japanese, Latin, and European influences with product from the region’s best artisans, farmers, and foragers. In 2012, he released Lark: Cooking Against the Grain, and two years later, Lark
moved to the Central Agency Building, where Sundstrom also opened Bitter/Raw and Slab Sandwich & Pie. Sundstrom further expanded his presence in Seattle with his pizza spot, Southpaw.

John’s Burger: “The Oishi Pork Burger
Ingredients: Kurobuta pork, maitake mushrooms, scallions, yuzu kosho aioli, sesame seeded bun

Learn more about Lark at: http://www.larkseattle.com


Shaun McCrain: February 20- February 26

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Originally from Eugene, Oregon Shaun McCrain returned to the Pacific Northwest after working in some of the best kitchens in the world. His travels have led him to Masa’s and La Folie in San Francisco, Elysees du Vernet and Taillevent in Paris and the opening team of Thomas Keller’s Per Se in New York City. In 2010 he accepted the position of Chef at Book Bindery Restaurant in Seattle. After 4 years leading that kitchen he and his wife Jill Kinney departed to begin work on Copine.

Shaun’s Burger: “The Tuxedo T-Shirt Burger” {It wants to be formal, but still have a good time}
Ingredients: Painted Hills grass fed beef, red leaf lettuce, bacon relish, foie gras aioli, fried duck egg, Beecher’s Flagship Cheddar cheese, everything bun

Learn more about Shaun at: https://www.copineseattle.com/


Get all 4 #SeattleBurgerMonth burgers and receive a limited edition apron!





Burger Month 2017


4 Burgers. 4 Chefs. 4 Weeks. We’re kicking off Burger Month 2017 on Tuesday, January 31, 2017. Through February, all of our locations will be featuring a weekly burger from 4 acclaimed chefs who offer their culinary spin on the beloved sandwich. These one-of- a-kind concoctions are not to be missed and are worthy of trying each version. Diners can pick up a stamp card from any location, fill it out with the purchase of all 4 burgers, and receive a limited-edition hat!


Rachel Yang: 1/31/17 – 2/6/17 

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Rachel Yang was born in Korea and honed her skills working in some of New York City’s top restaurants where she met her husband, Seif Chirchi.  They moved to Seattle in 2006 and opened their first restaurant, Joule, in 2007. In 2010 they opened Revel, followed by Trove in 2014, and Revelry in Portland, Oregon in 2016. Yang won a tough, televised competition in Kitchen Stadium against Iron Chef Jose Garces on the Food Network’s “Iron Chef America” and has been a James Beard Foundation finalist for “Best Chef: Northwest” for her nontraditional twist on Korean cuisine.

Yang’s Burger:  Relay Burger
Pickled Korean Peppers and Onions, Caramelized Bacon Kimchi Mayo, Butter Lettuce, 1/3lb Painted Hills grass-fed beef    

Learn more about Rachel and her restaurants at http://www.relayrestaurantgroup.com/


Zoi Antonitsas:  2/7/17 – 2/13/17 

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Zoi Antonitsas was named a Best New Chef by Food and Wine Magazine in 2015 when she helmed the kitchen at Chef Josh Henderson’s water-inspired restaurant, Westward. In late 2015, she joined Capitol Hill Greek restaurant Omega Ouzeri and in the summer of 2017, she will partner with Bryan Jarr (Jarr Barr) on the new Jarr & Co, a cannery and restaurant/bar that will specialize in preserved seafood located in the historic Pike Place Market.

Antonitsas Burger: Ras El Hanout Fried Oyster Roll
Tzatziki, Butter Lettuce, Mint, Sliced Tomato, Pickled Red Onions, Fried Pacific Oysters, Seeded Oyster Roll. A side of West Bay Fries are recommended and available for purchase.

Learn more about her upcoming restaurant at http://jarrandco.com/


Aaron Willis: 2/14/17 – 2/20/17 

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Aaron Willis has a lust for travel and brings his passion for the global flavors of the Middle East, North Africa and Southeast Asia to Ciudad Grill. Along the way of his travels and work in San Diego, Bali, Berlin, and Western Europe, Aaron became certified as a sommelier by the Court of Master Sommeliers and earned Level 2 certification from the International Sommeliers Guild.  In 2012, Aaron became executive chef at Delicatus in Pioneer Square and later helped open The Kitchen by Delicatus. He left in in 2015 to start his own company- The Generous Chef, where he executed pop-up dinners, catered events and provided restaurant consulting.  

Willis’ Burger: Merguez Sausage Burger
Ingredients: Roasted Garlic Chimichurri Aioli, Piperade of Sun dried tomatoes and Piquillo peppers, Arugula, Ciudad in-house spiced Lamb sausage link, 1/3lb Painted Hills grass fed beef

Learn more about Ciudad Grill & Bar Ciudad at http://ciudadseattle.com

Jason Stratton: 2/21/17 – 2/27/17  

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A Seattle native, Jason Stratton began his career at the early age of 16 at Seattle’s classic Le Gourmand restaurant. From 2002-2007, Jason worked for Chef/Owner Holly Smith of Cafe Juanita.  In 2009, he joined Spinasse and in 2010 he was named one of Food & Wine magazine’s 10 Best New Chefs. In June 2011, Stratton opened Artusi next door to Spinasse and later Aragona, a James Beard Foundation semifinalist nominee for Best New Restaurant in 2014.  In 2015, Jason assumed the role of general manager and executive chef for mamnoon, and in 2016, Jason opened mbar, the 14th floor, rooftop restaurant and bar in Seattle’s burgeoning South Lake Union neighborhood.

Stratton’s Burger: Big Freedia
Fried Cauliflower, Pistachio, Calabrian Chile relish, Feta Cheese, Tahini Mayo, Mint, Cilantro and Dill mixed greens, Baharat-Spiced, 1/3lb Painted Hills grass fed Beef

Learn more about mbar at http://mbarseattle.com



BM 2016 Announcement 2


Li’l Woody’s and Seattle Met Magazine have teamed up once again for another mouth-watering, star-studded #SeattleBurgerMonth in 2016. The entire month of February will bring a symphony of 4 custom made burgers, expertly crafted by top chefs in the Pacific Northwest, destined to win the hearts of every tastebud this side of the Mississippi.

You know the drill – each week a new burger will be featured, and this year for every burger during BM you’ve enjoyed, you’ll receive a stamp. Collect all four stamps at the end of the month and we’ll give you a set of unique Li’l Woody’s pins to celebrate!

Check out this year’s lineup of all-star chefs & when you can catch their respective burgers:


Eric Johnson: 2/2/16 – 2/8/16

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With strong culinary ties to both France and China, the fresh flavors of Vietnam make perfect sense to Chef/Owner Eric Johnson. Eric recently returned to the States after more than a decade working and living abroad in Paris, Shanghai and Hong Kong, working with acclaimed Michelin-star chefs such as Daniel Boulud and Jean-Georges. With family roots in the Pacific Northwest, his goal was to open a casual restaurant in Seattle that reflects his culinary experience abroad. This goal was made into reality with his Vietnamese restaurant, Stateside, named 2015 Restaurant of the Year by Seattle Met.

Chef Johnson’s burger: Phorench Dip burger
Pickled Carrot & Daikon Radish, Maggi-Sriracha mayo, Cilantro, Scallions, Cucumber, Fresno chilis, Fish Sauce & Spiced Panko Fried 1/3lb Painted Hills Beef Burger patty + pho broth for dipping!

Learn more at statesideseattle.com


Tamara Murphy: 2/9/16 – 2/15/16

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Trained in New York City, Tamara Murphy honed her craft while working at various top restaurants in the area. In 1988, drawn to the Northwest’s bounty of fresh ingredients, Tamara decided to move to Seattle. Her love for creative & delicious plates inspired by the seasons and made possible by our local growers and artisan producers is showcased at her restaurant, Terra Plata – a Spanish influenced “earth to plate” concept. James Beard Award for “Best Chef: Northwest”, “Best New Chef” by Food & Wine Magazine, and an appearance on Iron Chef America are among her many accolades.

Chef Murphy’s burger: Chorizo Bomb burger
Smoked Paprika Mayo, Pickled Red onion, Butter Lettuce, Valdéon Blue Cheese, Hills Bacon, Chorizo Bomb Spice , 1/3lb Painted Hills grass-fed beef patty

Learn more about Terra Plata at terraplata.com


Ethan Stowell: 2/16/16 – 2/22/16

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Ethan Stowell was born in Germany, but raised right here on Capitol Hill, Seattle. He was named one of Food & Wine’s “Best New Chefs in America” in 2008, “Best New Chef All Star” in 2013 and is frequently nominated for “Best Chef: Northwest” by James Beard. His food philosophy for all his restaurants is to keep it simple. He likes to use fresh ingredients and let the food do the talking. This commitment is apparent in the generous bowls of house-made pasta, locally-foraged mushrooms, delicately prepared fish, wood-fired pizza, a ribeye for two, and his passion for doing it right. In 2003 he opened up his first restaurant in Seattle, thirteen years later he now owns 12 restaurants all over the city.

Chef Stowell’s burger: Scooter Burger
Calabrian Chili mayo, Shaved onion, Tomato, Beechers cheddar, Hills Bacon, 1/3lb Painted Hills Grass-FedBeef

Learn more about Ethan and his restaurants at ethanstowellrestaurants.com

Edouardo Jordan: 2/23/16 – 2/29/16

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Originally from Florida, Chef Jordan has worked at acclaimed Michelin-starred restaurants such as The French Laundry in California and Per Se in New York, before coming to Seattle to work at restaurants like The Herbfarm, Sitka & Spruce and Bar Sajor. Chef Jordan’s philosophy is rooted in his passion for cooking traditions, primal techniques, and ancient methods for preserving foods. His restaurant, Salare is a chef-driven neighborhood restaurant, nestled in the heart of Ravenna in North Seattle. They capture America’s diverse culture of food with influences from America’s South, Africa, Europe and the Caribbean Islands. Last year, Jordan was the lone Seattle contender from the Northwest and Pacific Region in Food & Wine’s “The People’s Best New Chef” competition.

Chef Jordan’s burger: 150 Gram Burger
Honey Dijon mustard, Caramelized onions, Tomato Jam, Dill pickle, Butter lettuce, Smoked prosciutto, Sweet & Salty seasoned 1/3lb Painted Hills Grass-fed Beef, Mayo, Potato Bun
+ a side of tempura mushrooms w/horseradish dill sauce

Learn more about Salare here: salarerestaurant.com





Li’l Woody’s is dedicated to combining burgers you love with flavors you didn’t know could be possible. In our most ambitious collab to date, we along with Seattle Met Magazine, are proud to announce #SeattleBurgerMonth: a partnership with four top chefs from all around the Pacific Northwest bringing you gourmet burgers that will test the boundaries of your foodie imagination.


Throughout March 2015, we’ll be featuring a new burger each week. From fried chicken skin to pickled serranos, you won’t want to miss these one-of-a-kind concoctions. And if you manage to try each burger, we’re rewarding you with an exclusive “I Survived Burger Month” t-shirt!


Here’s a quick rundown of our feature chefs & when you can catch their respective burgers:


Maria Hines:  3/3/15 – 3/9/15



Maria Hines is the head chef / owner of The Golden Beetle in Ballard. The winner of numerous awards, including the 2009 James Beard Award for Best Chef in the Northwest, Hines has been making noise in the chef game since 2003, even emerging victorious in Iron Chef America’s “Battle of Pacific Cod”. Hines now owns 3 restaurants (including Tilth and Agrodolce)  with the highly esteemed organic certification from Oregon Tilth, and is sure to bring something amazing to Burger Month.

Chef Hines’ burger: Golden Beetle burger
Harissa aioli, Lettuce, Pickled Serranos & onion, Gruyere Swiss, Baharat seasoned 1/3 lb NW grass-fed beef, Mayo.
+Sumac dusted fries

Learn more about Maria and her restaurants at www.mariahinesrestaurants.com


Matt Dillon: 3/10/15 – 3/16/15



Matt Dillon is the owner and chef at Sitka & Spruce, Bar Sajor and more. A proponent of local and seasonal cooking, Dillon was the winner of the 2012 James Beard Award for Best Chef in the Northwest as well as the 2007 Food & Wine Best New Chef award. Dillon is also the culinary mastermind behind The Corson Building and London Plane. As a former professional forager, Dillon can pick out deliciousness with a single glance and we’re eager to see where he’s lookin’ for his Burger Month flavor.

Chef Dillon’s burger: Kluck burger
Maple syrup, Grilled radicchio, Fried chicken skin, Beecher’s flagship cheese, 1/3lb NW grass-fed beef, Mayo, Bun grilled with brown butter.

Renee Erickson: 3/17/15 – 3/23/15



Renee Erickson is another James Beard nominee and a seafood savant. From Whale to Barnacle, her numerous acclaimed restaurants demonstrates the best of Northwest cooking. Combining her passion for great food with inspirations from her favorite places in South Europe & England, you can be sure that Erickson is creating something that will have you fishing for more. Her restaurants include The Whale Wins, The Walrus & The Carpenter, and Barnacle.

Chef Erickson’s burger: Green Goddess Burger
Green Goddess dressing, 1/3lb NW grass fed beef, Mayo.

Learn more about Renee and her culinary adventures www.reneeerickson.com


Brendan McGill: 3/24/15 – 3/30/15


Brendan McGill is the chef / managing partner of Hitchcock Group, which is comprised of the Hitchcock Restaurant, Hitchcock Delicatessen and Shady Acres Farm on Bainbridge Island as well as the Hitchcock Deli in Georgetown. A semi-finalist for the James Beard Award for Best Chef in the Northwest, McGill has been praised by the culinary community for his delicious creations and is notorious for bringing the freshest ingredients from the farm to the fork.

Chef McGill’s burger: Hitchcock burger
Hitchcock Deli’s own Russian Dressing, Kraut, and Pastrami! Also with Swiss cheese, 1/4lb NW grass-fed beef, & Mayo

Learn more at Hitchcock Restaurant


Special Guest Chef: 3/31/15 – 4/6/15