2009 Stories by Maggie Savarino
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published December 30, 2009
There's a restaurant and bar near our condo where we used to get a free round of drinks almost every time we came in, which was quite... More >>
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published December 23, 2009
We went out to dinner the other night without a reservation. I was willing to wait an hour and a half for a table even though there... More >>
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published December 16, 2009
What's the best way to learn to bartend? I'm not looking to change professions, I just want to have a bigger repertoire at home than... More >>
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published December 9, 2009
Why is wine so expensive in restaurants? We drink wine regularly, and I don't understand why a bottle that costs $20 in the grocery... More >>
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published December 2, 2009
If bars can stay open until 2 a.m., why do they give last call so early? It feels like most places in town start closing at 1:30 a.m.... More >>
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published November 25, 2009
What can I do with 1.8 liters of sake? A friend gave me a giant bottle for my birthday. I don't have that many friends to share this... More >>
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published November 18, 2009
We eat out late quite a bit, and the last few times we've seen a couple who spend the entire meal making out and pawing each other.... More >>
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published November 11, 2009
During my first summer as the wine buyer at DeLaurenti in Pike Place Market, I got suckered into the big Beaujolais Nouveau... More >>
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published November 4, 2009
Seattle's fall and winter weather is mild and dank, as if it could go straight through your bones. But a daily ritual hunched... More >>
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published October 28, 2009
The colder months have us pining for brown liquor, brown butter, brown port, and all their nutty, sweet comfort. Add rooibos... More >>
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published October 21, 2009
Wine geeks have been advancing rules about which wines to pair with which foods since man learned to set a table. Beer... More >>
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published October 14, 2009
I just reassigned myself to the more grown-up Green Lake after a year of limbo on Capitol Hill. (To quote Danny Glover, "I'm... More >>
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published October 7, 2009
Tender or Mixologist: What's in a Name?This question comes from Lynn:What is the difference between a... More >>
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published October 7, 2009
Seattleite Doug Graves started winemaking as a hobby a decade ago, because the wines of France's Rhône Valley were a... More >>
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published September 30, 2009
My parents belonged to many private clubs in the Midwest, and my dad even made it to vice-poobah of the Moose Lodge. I... More >>
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published September 23, 2009
With Oktoberfests in Fremont and Enumclaw, various hop or harvest fests in bars around the Sound, and hearty seasonal... More >>
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published September 16, 2009
Seattleites are nothing if not seasonally affected when it comes to food and drink. As evidence, not only are we one of the... More >>
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published September 9, 2009
The collective unconscious spits out some odd coincidences sometimes, whether it's fashion on the runway, competing... More >>
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published September 2, 2009
A great cocktail has to have balance, and bartenders usually achieve that by adding sour, acidic, or dry flavors like citrus... More >>
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published August 26, 2009
I get zero sympathy for having to attend wine and booze lunches in the course of my research and development, but these things... More >>
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published August 19, 2009
In the last couple of months I've received more e-mails asking for advice about opening a bar than about anything else. I hear... More >>
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published August 12, 2009
In the craft-beer world, the big dogs seem to collect plenty of adoration for pushing the limits of just how heady, alcoholic,... More >>
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published August 5, 2009
I could list 17 reasons why I'm not so sweet on vodka, and chief among them would be what the odorless and flavorless liquid... More >>
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published July 29, 2009
Washingtonians have been making wine for decades, but our industry grew up primarily when cabernet sauvignon and merlot ranked... More >>
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published July 15, 2009
Lime and salt can really turn a pitcher of the cheapest beer right 'round. If you're from the Midwest, chances are you're no... More >>
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