Of all the new poke joints opening up in town, this ID spot stands out.
Ballard gets a nosh spot to complement its many breweries.
At Brian Clevenger’s latest, a mentor’s presence is keenly felt.
L’Oursin combines classic technique with Pacific Northwest ingredients.
Only John Sundstrom could come up with toppings this sophisticated.
First Eric Donnelly revived seafood at RockCreek. Now the Seattle chef has trained his eye on the land.
Chef Vuong Loc’s creative combinations bring dumplings and pizza together at last.
Preparing sushi in the Edo style, Chef Kotaro Kumita comes into his own.
In a boom year for local food, there was a lot to choose from. These five stood out.
Innovative and delectable gifts are available on the shelf this season.
With crazy-good cocktails and a side of Skee-Ball.
A nearly merfect musical.