• Hommage and Vespolina Rise From the Ashes of Book Bindery and Aragona

    Hommage has big clogs to fill in the Seattle culinary world. Taking over the space of the venerable Book Bindery, which closed last summer after … 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 »

  • Trace Evidence at the W

    If coal miners or biochemists were asked to imagine the kind of restaurant in which food critics spend most of their time, they'd probably visualize … More »

  • Serious Soul's True Grits

    About the name of Serious Soul, the Federal Way fried chicken and catfish storefront that this month is quadrupling in size: "Serious" isn't just another … More »

  • Charitable Korean at Chan

    I wrote a first paragraph for this review, but I don't know if I'm ready to share it with you. I mean, I worked pretty … More »

  • Ray's of Light on Shilshole

    According to what's probably the most popular feature in Us Weekly, stars are just like us! They take their toddlers for first haircuts and buy … More »

  • Blossom Vegetarian's Buddhist Bellies

    There's a section in my family's Passover Hagaddah, which we put together after realizing that Maxwell House might not be the supreme authority on spiritual … More »

  • Fremont's Hunger Pains

    For girls growing up in the Midwest, a pilgrimage to Colleen Moore's dollhouse at Chicago's Museum of Science and Industry is a rite of passage. … More »

  • The Seattle Steakhouse Happy-Hour Tour

    Steakhouses with downtown locations are forced to reckon with Seattle's insistence on happy-hour pricing, no matter how much the phenomenon might befuddle the corporate team … More »

  • Everett: The New Mexicans' Refuge

    With nothing left on her patrons' plates but tortilla-chip shrapnel and a few crumbs from a bun that held a humongous smoked hot dog, the … More »

  • Ezell Stephens' Heavenly Poultry

    The question was deceptively straightforward, posed with no more melodrama than an optometrist musters when administering an eye exam. A or B? Whaddya like?Yet the … More »

  • Pimienta: Blanca Rodriguez's White Palace

    The first rule of culinary scouting: Never be dissuaded by the tanning salon next door. Excellent restaurants, run by rookie chefs who'd rather spend money … More »

  • Restaurant Bea's Dainty Comfort

    There isn't a stated dress code at Restaurant Bea, Tom Black and Kate Perry's recent contribution to Madrona. But if you happen to own a … More »

  • Skelly & the Bean's Child's Plates

    Father's Day is this Sunday, which means greeting-card companies would like you to start thinking about why you love your dad. Is is because he … More »

  • Restaurant Marche: Flantastic

    There are practical reasons why business cards are made from card stock and ink instead of eggs and heavy cream, but it surely would have … More »

  • Ballard's Bad Barbecue Boom

    It's generally assumed that because barbecue is what Mom serves before the apple pie, any red-blooded American has the right to fire up a cooker … More »