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This Week's Review

  • Rubbing With the Stars
    Local celebrity chefs are packaging their own branded seasonings. Are these salts worth springing for?
    By Jonathan Kauffman
    Wednesday, July 16
    In the new millennium, we are all brands. The press uses poll results to talk about whether Obama's "brand" is rising or falling. Only a decade... More >>

Features

  • Search & Distill
    Sweden’s Greatest Gift to Humankind
    After Abba, IKEA, and Ace of Base, of course.
    By Maggie Dutton
    Wednesday, July 16
    In this country, vodka gives white a bad name. It's an odorless, insipid mixer that only serves as a means to an end or a dull cohort for... More>>
  • Search & Distill
    Valpolicella: Little Big Wines
    If this wine were a fruit, it’d be too ripe to touch.
    By Maggie Dutton
    Wednesday, July 09
    I don't think any wines give me warm fuzzies quite like those of northeastern Italy. This time of year, when the thought of red wine seems the... More>>
  • Bottomfeeder
    Pomade, Styrofoam, & Boyd’s
    The anatomy of the U Village Burgermaster.
    By Mike Seely
    Wednesday, July 09
    When I think of the University Village Burgermaster, I think of my late grandfather—for two reasons: 1) His daughter, my mother, used to... More>>
  • First Call
    Give This Girl a (Midwestern) Drink
    But, please, no ketchup in the Bloody Mary.
    By Emma Breysse
    Wednesday, July 09
    A weekly blog feature in which we walk into a bar and ask the bartender to make us his or her favorite drink. Read more at... More>>

Recently Reviewed

  • This is Fry Country
    Everyone comes together ’round the vat of deep fat at Pike Street Fish Fry.
    By Jonathan Kauffman
    Wednesday, July 09
    When it comes to tracking food trends, the "retro" column in my ledger filled up years ago. Blame it on meatloaf: Back in the 1980s, the... More >>
  • How’s Rudolph Taste?
    If God didn’t want us to eat animals, he wouldn’t have made them out of meat.
    By Mike Seely
    Wednesday, July 02
    In many ways, Ed's Kort Haus is a quintessential Seattle dive. It's dark and spacious, with a pool table and horseshoe bar. It features an... More >>
  • (107) More Restaurant Reviews >>

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