Reviews

  • The London Plane Is Tasty Yet Twee

    Grass-green veggies and potatoes lie in an almost fluorescent yellow pool of turmeric-mustard-seed oil. A perfect oval of a just-pitted avocado sits expectantly on a … More »

  • Ethan Stowell’s Red Cow Doesn’t Deliver First-Rate French

    As Ethan Stowell prepared to open his eighth restaurant, Red Cow, word on the street was both excited and skeptical. A French steak-frites-style brasserie in … More »

  • Brimmer & Heeltap: The Epitome of a Neighborhood Restaurant

    Just over a month in, Brimmer & Heeltap has already achieved what every restaurant hopes to: a full house by 7 on a Friday night, … More »

  • Aragona Brings Spanish Chic—and a Little Confusion—to Downtown Dining

    When I last interviewed Carrie Mashaney, recently eliminated on Bravo’s Top Chef Masters and chef de cuisine at Aragona, a new regional Spanish restaurant she’s … More »

  • Le Petit Cochon has Big Appeal

    The last two times I ate at Le Petit Cochon, the small Fremont restaurant was noticeably quiet. Granted, those were some of our coldest nights. … More »

  • Ethan Stowell Surprises With mkt.

    When reviewing a new Ethan Stowell restaurant, it’s tempting to make comparisons to his six others, or to find a reference point among them. I … More »

  • Rock Creek Breathes Life Into Seattle’s Seafood Scene

    Back in July, we featured the opening of Fremont newcomer RockCreek—a restaurant that, I optimistically posed, might help revive the city’s stale seafood scene. Since … More »

  • Westward: Hip to Shore

    We drive along Northlake Way, winding around the quiet north end of Lake Union, then brake suddenly in front of a mud-brown wooden cottage-like structure. … More »

  • Restaurant Review: Kama'aina Grindz

    The 1930s developer who chopped residential lots out of a southeastern Michigan cow pasture, hilly by Midwestern standards, probably figured future home-buyers would appreciate the … More »

  • Restaurant Review: Safeco Field

    Even in the era of Sabermetrics, baseball’s still a mystery. Nobody takes the field expecting to turn a triple play, or slides into second knowing … More »

  • Restaurant Review: Brass Tacks Relives the Past, Serves Up the Future

    Of all the weird restaurants that have popped up in Pioneer Square since Doc Maynard built his cabin there, The Breadline may have been the … More »

  • Restaurant Review: Von Trapp Offers Bocce, Beer, and Bavaria

    “So we’ll be responsible for our own food and court fees and so on?” asked Bob Sheffels, president of the Woodland Park Lawn Bowling and … More »

  • Review: Copperleaf at Cedarbrook Lodge

    There are two ways you can drop $250 at Cedarbrook Lodge, the former Washington Mutual conference center that Coastal Hotels in 2009 converted into SeaTac’s … More »

  • Restaurant Review: Stumbling Goat Bistro

    Seattle’s allegiance to dressed-down dining extends beyond the chefs in weathered black T-shirts, the servers in jeans and untucked blouses, and the patrons in puffy … More »

  • Seattle’s International Breakfasts

    Picky eaters have it easy. They don’t have to worry about spoiling their evening torta appetite with a lunchtime order of mantoo, or waste time … More »

  • The Sweet Old Things

    Nutritionists are still bickering over whether the results of a study published last month in the New England Journal of Medicine really mean we ought … More »

  • Seattle’s Ramen Spectrum

    Like the buffoon at the center of Moliere’s Le Bourgeois gentilhomme, who learns he’s been speaking in prose for 40 years without intending to do … More »

  • South Lake Sputter

    The lifeblood of Mehak Indian Cuisine is delivery, as the Northgate restaurant's interior makes abundantly clear. The sheer white curtains and tablecloths look as though … More »

  • Tanglewood Supreme: Tangled Out of View

    Ever since The New York Times exposed the foibles of self-appointed food paparazzi on the front page of its dining section, culinary folk have been … More »

  • Flipping the Script

    When I worked as a server and had ample opportunity to observe how quickly patrons' ravenousness tapers once seated, it occurred to me that restaurants … More »