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Poke bowls, chicken katsu, and barbecued jackfruit, all on a roll.
Three owners on why they opted out of investor money and stuck to one place—and what that means for the city.
Forget the bitters and the bourbons. Light and bright drinks are just as appropriate.
Over the last six months, we’ve tasted dozens of entrees. These are the standouts.
Can an upscale restaurant survive in fast-casual terrain?
The owners say the are trying to do right, but questions about gentrification are inevitable.
One quarter of those surveyed were weed-curious.
Finally, the bar has been raised at the latest from the Heavy Restaurant Group.
A new center at Washington State University will help the industry’s bottom line, but what about its soul.
But maybe you are.
How do they make it work? Division of labor.
The restaurant brings casual, comfortable vietnamese to Lower Queen Anne
And why now is the time for America to get in the game.
They are, like, totally uninterested in your weed, dude.
But the menu needs tweaking to appeal to more than a CrossFit crowd.
And other agave-based spirits.
The iconic hamburger chain announced its seventh location on Highway 99, next to Highline College.
The Seattle outfit is making the most of its relationships with farmers and other breweries.
Forget the slacker stereotype of stoners.
Though it shut down after a short run, Brian Clevenger’s fourth restaurant showed the chef coming into his own.