• Nue Delivers Tasty Twists on Global Street-Food Favorites

    When Chris Cvetkovich announced that he would open a street-food-inspired restaurant, the buzz was palpable. He shared an early working menu with me then, in … 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 »

  • 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 »