Reviews

  • 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 »

  • 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 »

  • 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 »