From Abu Dhabi to Seattle's Chinatown: Ahmed Suliman Builds a Second Home for Arab Flavor at ShibShib

In a narrow alley in Seattle's Chinatown-International District, a new cocktail bar is pouring drinks infused with sumac, pomegranate molasses and Aleppo chile — and quietly expanding what Seattle diners think of when they hear "Arab food." ShibShib, which opened its doors in mid-June after months of delays, is the second act for chef and restaurateur Ahmed Suliman, who was born and raised in Abu Dhabi to Sudanese parents before building his career in some of Seattle's most respected kitchens. Suliman's path to the Chinatown-International District was not a straight line from the old country. He spent six years at Matt Dillon's farm-to-table restaurant Sitka & Spruce starting in 2010, learning the hospitality trade from the front of house before moving on to Bar Ferdinand, a stint with a local wine importer, and a role managing the beverage program at Homer in Beacon Hill. During the pandemic he pivoted into the kitchen at The Corson Building, picking up the technical cooking skills that would later define his own menu. Those years of apprenticeship across Seattle's dining scene culminated in November 2023, when Suliman opened Cafe Suliman in Melrose Market — a small, market-corner spot he describes as proudly and undeniably Arab, built around progressive riffs on traditional dishes from the region, like roasted cauliflower finished with apricot amba, caramelized shallot labneh and Aleppo chile oil. The restaurant quickly drew attention beyond Seattle: it landed Suliman a spot on the James Beard Awards semifinalist longlist and a 2025 Rising Star Award from StarChefs, the industry publication that has tracked his career since his earliest days in the business. Rather than slow down, Suliman used that momentum to open a second venue. ShibShib, located at 510 Maynard Alley, pairs his Arabic-spiced small plates — including a twice-baked potato topped with lamb and yogurt — with a cocktail program built by beverage director Parker Knowles, formerly of the Oyster Cellar and Roquette. The drinks menu leans into the same pantry that defines Cafe Suliman's food: pickled and seasonal produce, Arabic spices, and flavors meant to feel both familiar and unexpected to Seattle drinkers. Local coverage has described the space as intimate and low-lit, a deliberate departure from the daytime market setting of his first restaurant. The opening also carries a neighborhood dimension. Suliman has said part of his goal with ShibShib is to bring more nightlife back to the Chinatown-International District, a neighborhood that has worked for years to rebuild its evening foot traffic. Cafe Suliman has already built a track record of community engagement — hosting soup kitchens for a nearby homeless shelter, welcoming pop-up chefs, and running monthly markets for local artists — and early coverage suggests Suliman wants ShibShib to extend that same community-minded approach into a bar setting. The timing lined up well: ShibShib's launch came just as Seattle geared up to host World Cup crowds this summer, giving the new bar an early audience of visitors as well as regulars. For Suliman, though, the throughline connecting both restaurants is less about timing and more about identity — using Seattle restaurant spaces to put Arab food and drink in front of people who might not otherwise encounter it, on his own terms. Neither Cafe Suliman nor ShibShib responded to requests for comment for this article; this account is based on reporting from the Puget Sound Business Journal, Seattle Met, WhatNow Seattle, and StarChefs' industry profile of Suliman's career.