Reviews

  • 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 »

  • Mamnoon's Heavenly Hospitality

    Like small brads or buttons, small plates have a way of getting lost. What's often overlooked in the now-ubiquitous tirades against tapas-style cuisine is how … More »

  • The Whale Really Wins

    Dishes appear in haphazard fashion at Fremont's The Whale Wins, where a meal's rhythms are determined by the kitchen's pace rather than a preset program. … More »

  • At SanMaRu Grill, the Spice Is White

    Nakji bokkeum, the classic Korean octopus dish that's a stated specialty of Shoreline's SanMaRu Grill, is typically roughed up with a jab/cross/hook of chili-based heat. … More »

  • Joule Pulls Up Steaks

    Appropriately enough for a restaurant named after a physics principle governing how work gets done, Joule doesn't tarry. Even on very busy nights, the reborn … More »

  • Coastal Kitchen Shores Itself Up

    If the food writers on your latest gift list were honest about their holiday wishes, they'd have asked you for a bunch of new adjectives, … More »

  • The Wandering Goose's Flour Power

    While managing a campaign for a North Carolina state senator whose district included all but one of the six highest peaks east of the Mississippi, … More »

  • Rumba's Muggy Waters

    At most restaurants, a very long menu is worrisome. One featuring dishes from at least three different continents, however, is nothing short of alarming. Maybe … More »

  • Barney Won't Talk Pastrami

    Anyone with decent online research skills and a finely tuned GPS unit can track down the area's most spectacular pastrami sandwich. Locating its creator is … More »

  • Grub's Slice of Dixie

    There's a bus stop on Grub's corner of upper Queen Anne, so Route 4 drivers occasionally have a chance to idle in front of the … More »

  • Gobble's Turkey Daze

    Back in grade school, when we crayoned hand-traced turkeys and made buckle hats from construction paper and glue, we sincerely believed the Pilgrims and Pokanokets … More »

  • Make It a Double at Essex & Vessel

    As recently as five years ago, drinkers could judge a cocktail den's gravity by the length of its bartender's handlebar mustache. With housemade tinctures, fresh … More »

  • At El Tio, There Will Be Bugs

    El Tio's menu is monumental, about the size of a small pillowcase. Like an IHOP menu redone with chorizo and string cheese, its laminated pages … More »

  • Same New Italy for Ethan Stowell

    There are 64 Taco Times in and around Seattle. I know this because they're listed in the Yellow Pages, under the name "Taco Time." When … More »

  • Kickin' Boot Should Raise the Steaks

    The wreckage of our midday meal at Kickin' Boot Whiskey Kitchen, the newest contestant in Ballard's ongoing barbecue pageant, was staggering. A good 20 minutes … More »

  • UW Cultivates Dining Culture

    The newest addition to the University of Washington's network of dining facilities was designed for students who don't want to fuss with takeout boxes and … More »

  • High-Flying Sushi in Tukwila

    If your workday ends in downtown Seattle, Miyabi Sushi isn't the most convenient choice for dinner. Every meal I ate at the Tukwila restaurant started … More »

  • May Flowers on Vashon

    At a restaurant where the signature dish is called metmamuanghimmaphan, first-time diners are sure to have a few questions. The spirited servers at May Kitchen … More »

  • Bisato: Great Food, Not a Great Restaurant

    If Dolly Parton came to town, she probably wouldn't patronize Bisato, which is everything the curvaceous country star isn't. The mood in the Belltown restaurant's … More »

  • Saimin Says Go to Kent

    When you really, really love a restaurant, how do you express your feelings? You might post an exclamation point–laden ode on Yelp, or ask the … More »