Maria's tortillas, Brian's recipes, so many delicious beverages and the perfect pre-movie snacks!
Cantina Leña is a bright new spot in the downtown Seattle dining scene. Flavors of Yucatan cuisine inspired the concise and vibrant menu which features smoked meats, charred veggies and zesty ceviche. We hope you develop an addiction to the crunchy pork carnitas nachos or the torta with smoked meat & pickled pineapple. At lunch time there is quick tempo counter & bar service and in the evening a full service bar and dining room.
Inspired By Mexico
The rustic cooking of Mexico is an influence on the Cantina Leña menu but our chefs have definitely added their own flair and great Northwest ingredients. Our masa is ground in house by volcanic stones to produce toothsome tortillas.
Two must try dishes are Brian’s smoked beef quesadilla and charred broccoli salad. Our bar has some tasty concoctions waiting for you too with great tequila, slushies and modern takes on horchata.
Cantina Leña is located at the corner of 5th and Lenora on the street level of The Martin residential building. It is a lively space of vibrant colors. tile, wood beams, and industrial infrastructure surrounded by 20 foot tall windows. A big menu board welcomes you and gets your mouth watering. Food is easily prepared for to -go orders , the kitchen line is right behind the counter so you can watch the cooks assemble your delicious meal or settle in to enjoy the cantina vibe.We are happy to be next door neighbors with the fantastically renovated Cinerama and hope you stop in on your way to the movies.
Brian (Mad Dog) Madayag - Chef, Cantina Leña
Brian began his career with Tom Douglas Seattle Kitchen as line cook at Seatown Seabar and Palace Kitchen. He was then promoted as the sous chef/lead bartender at Cantina Leña, before being promoted to become Chef of Cantina Leña.
Brian grew up in Edmonds, Washington, and he says his culinary destiny was sealed when he got his first kitchen job at Kojo Japan in the Alderwood Mall food court. After working a variety of front and back of house positions at other restaurants, he decided on cooking as a career and enrolled in the Seattle Culinary Academy at Seattle Central College.
After finishing school, Brian honed his skills at Tom Douglas Seattle Kitchen restaurants. He says that his admiration for Chefs Adrienne Chamberlain and Nate Crave at Seatown Seabar inspired him to pursue his own goal of becoming a chef. Under Chef Dezi Bonow at Palace Kitchen, Brian absorbed Dezi’s flair for combining classic style with modern ideas. But Brian says it was under Chef Walczyk at Cantina Leña that he learned how to lead a team of excellent cooks while creating the most delicious food possible.
Brian still lives in Edmonds with his beautiful wife Crystal and dog, Lola (no relation to the TDR restaurant). In his free time he loves fishing, diving, motorsports, and kumite.