By Aaron Allen, The Seattle Medium
Along SW 152nd Street in the historic Olde Burien district, classic cars and vintage storefronts reflect a neighborhood with deep roots in the local business community. At 918 SW 152nd Street, that history provides the backdrop for Classic Eats, a restaurant where Southern flavors, Northwest influences and a welcoming atmosphere come together.
Established in 2016 by chef Tony Hayes alongside family members and partners Jaime and Hector Ramos, Classic Eats has evolved from a neighborhood diner into a dining destination known for its diverse menu, scratch-made cooking and connection to the community. The restaurant’s name pays homage to Olde Burien’s classic car culture, a theme reflected in its retro decor, vintage memorabilia and photographs of local vehicles.
For Hayes, the foundation of his culinary journey began long before Classic Eats opened its doors. Originally from New Orleans, he moved to the Pacific Northwest in the early 1990s, attended Highline High School and developed strong ties to the local community.
“I’ve always had a passion for cooking, coming from New Orleans, everybody knows how to cook. You can go to a gas station and that’s better than most restaurants. It’s part of our culture,” said Hayes.
After working in various regional kitchens and holding management and general manager positions, Hayes brought his culinary experience and business knowledge to Olde Burien, developing a restaurant concept that reflects both his Southern roots and the diversity of the Pacific Northwest.
For Hayes, operating a successful restaurant requires more than preparing good food. It demands constant attention to detail, financial discipline and a willingness to approach each day with a fresh perspective.
His philosophy is simple: “Every day is Monday.”
“Every day I come in as if it’s a brand-new restaurant. My whole goal is to look at the numbers, look at the trend reports. How can I save money? Every single day I have to make up a blueprint for that day. Every day is Monday,” said Hayes.
That mindset guides his daily routine, from inspecting produce and checking food quality to making sure the bar is stocked with fresh fruit and kitchen staff have everything needed for service. Hayes also checks the dining room, outdoor walk-in coolers and food trailer before the restaurant opens at 11 a.m. For him, maintaining those standards is part of the daily discipline required to keep the business operating efficiently.
While Classic Eats has developed a reputation for its brunch offerings, its menu extends well beyond traditional breakfast and diner fare. Hayes describes his culinary approach as “Northwest Creole,” blending classic American favorites with Southern cooking and the flavors of his native New Orleans.
Among the restaurant’s offerings are jambalaya grits, Cajun chicken pasta, meatloaf sliders, seafood pasta, steak salads and shrimp étouffée. The variety reflects Hayes’ belief that chefs should not be limited by expectations about the types of food they prepare.
“Soul food is not the only food we know how to cook. We know how to cook different genres. It’s a mixture of everything that’s why it’s such a diverse restaurant, because the menu is very diverse,” said Hayes.
The restaurant’s atmosphere complements the menu, with jazz nights, trivia and other community activities giving customers reasons to return beyond the food.
Over the years, Hayes has also expanded Classic Eats into a three-part operation that includes restaurant dining, a meal preparation program and high-volume catering. The additional services have allowed him to reach customers beyond the dining room while creating new opportunities for the business.
That ability to adapt became especially important during the COVID-19 pandemic, when restaurant shutdowns forced owners throughout the region to reconsider how they operated.
Rather than allowing the disruption to define the future of Classic Eats, Hayes looked for ways to keep the business operating safely while creating employment opportunities for young people in the neighborhood.
He hired 17- and 18-year-olds who had never worked in a restaurant, providing jobs and teaching them the fundamentals of food service at a time when many young workers were ineligible for unemployment benefits.
“Catastrophe is an opportunity,” said Hayes. “I hired 17 and 18-year-olds who had never worked in a restaurant before. When we came out of COVID, we were thriving because we had this dedicated crew.”
That emphasis on opportunity and creating a welcoming environment is something employees say they experience firsthand.
Maya Kressley, who has worked at Classic Eats for four years, initially discovered the restaurant as a customer. She enjoyed the food and atmosphere so much that she eventually asked about joining the staff.
“The impact that I think Tony and Classic Eats has on the community is very strong,” said Kressley. “I started out as a regular customer coming here, and this was my favorite spot in Burien to come to. I loved it so much, and I think it felt so much like an elevated yet homey environment that I was like, are you guys hiring? I would love to work here.”
Even after completing college and considering her next career steps, Kressley said the relationships she has developed at Classic Eats make leaving difficult.
“I love working here so much, I don’t want to leave. Many of the people that come in tell us and other employees how much they just appreciate this spot, that they can come and meet with their friends at and get great service at and just feel comfortable and like they’re at home even when they’re not,” said Kressley.
That sense of belonging has helped establish Classic Eats as a gathering place where customers can connect with friends, enjoy a meal and feel part of the neighborhood.
Hayes’ commitment to community also extends beyond the restaurant. He maintains relationships with local organizations and community leaders, including Michelle Mayweather of the Urban League of Metropolitan Seattle, Joaquin Miller of Africatown and Converge Media.
His approach to running Classic Eats also reflects the challenges independent restaurant owners face in keeping their businesses operating. Managing expenses, maintaining quality, developing employees and adapting to changing conditions require daily attention.
While Hayes’ business practices have helped Classic Eats adapt and grow, sustained customer support remains important to restaurants that provide jobs, create opportunities and serve as gathering places for their communities.
That is part of the message behind The Seattle Medium’s Pack the House campaign, which encourages residents to make supporting Black-owned restaurants a regular part of their dining habits rather than a one-time occasion.
For Hayes, the lessons he has learned through years of running restaurants are also lessons he is willing to share with aspiring entrepreneurs. His approach emphasizes understanding every aspect of the business, remaining involved in daily operations and being willing to help others succeed.
“You have to be present in your restaurant, have the knowledge to do every single part, and know your numbers,” said Hayes. “I have an open-door policy for anyone who wants to be mentored and learn what it takes.”
Classic Eats is a participating restaurant in the Pack the House campaign, a 10-week community initiative presented by The Seattle Medium, the Urban League of Metropolitan Seattle, Byrd Barr Place and the Central Area Collaborative to encourage the community to intentionally support local Black-owned restaurants. For more information about the campaign, participating restaurants and weekly schedule, visit PackTheHouseSeattle.com.
