food

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Stash Box: The Controversial Cannabis Cures of Oil Man Rick Simpson

The mild-mannered Canadian is a medicinal-marijuana legend and the target of controversy and copycats.

 

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Jarr Bar Brings Seattle a Taste of Europe, Sealed in a Tin

Bryan Jarr’s eponymous downtown spot is the first of its kind in Seattle.

 

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Beer Hunting: A Drinking Dictionary

So you can have the best bar interactions possible, we’ve put together a glossary.

 

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Oliver’s Lounge Marks 40 Years of Cocktails and Culture

For four decades, the downtown bar has had a window to a city in flux.

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Photo by Rosemary Dai Ross

Bite, Sip, Repeat: Uncomplicating Wine with Purple’s Chef Harry Mills

Whether you’re a white or a rosé, wining is never optional with Chef Mills

Photo by Rosemary Dai Ross
Vintage wine from the cellars of Cojuşna winery in Moldova. Photo by Guttorm Flatabo/Flickr

The Bar Code: Aging Wine Gracefully

How to use that time that is just going to pass anyway to do something different with your wine.

Vintage wine from the cellars of Cojuşna winery in Moldova. Photo by Guttorm Flatabo/Flickr
Illustration by James the Stanton

Stash Box: Marijuana at the Movies

Three classic films that are better when you’re high.

Illustration by James the Stanton
Mozzarella, basil and parmesan pizza from Dino's Tomato Pie. By Lindsey Yamada

Delancey’s Owner Serves a Different Kind of Pie at Dino’s

Seattle pizza guru Brandon Pettit calls forth his Jersey background in his latest place for pizza.

Mozzarella, basil and parmesan pizza from Dino's Tomato Pie. By Lindsey Yamada
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Beer Hunting: The Truth of Tipping

What you are saying with the money you leave on the bar.

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The "insane" chicken at Sisters and Brothers. Photo by Olivia Hall

Nashville Hot Chicken Blazes Into Georgetown

The chicken is the hottest item on the menu at Sisters and Brothers … literally.

The "insane" chicken at Sisters and Brothers. Photo by Olivia Hall
Illustration by James the Stanton

Stash Box: Sex and the Stoned City

Enjoying a few tokes with your lover can make everything better.

Illustration by James the Stanton
Manny Chao, the face behind Georgtown Brewing and Seattle's beloved brew Manny's Pale Ale. Photo by Lindsey Yamada

Where Are the Northwest’s Brewers of Color?

As the regional brewing scene blows up, its lack of diversity remains an issue.

Manny Chao, the face behind Georgtown Brewing and Seattle's beloved brew Manny's Pale Ale. Photo by Lindsey Yamada
A few granola flavors from The Brewmaster's Bakery. Photo by Lindsey Yamada

Meet the Seattle Baker Giving New Life to Brewery Leftovers

Marley Rall has built a business on revitalizing spent grains from local beer-makers. Now she’s ready to give back.

A few granola flavors from The Brewmaster's Bakery. Photo by Lindsey Yamada
Anacortes Brewing's pilsner. Courtesy of Anacortes Brewing

A Style-by-Style Guide to the Region’s Most Delicious Brews

From amber to wheat beer, we’ve taste-tested them all.

Anacortes Brewing's pilsner. Courtesy of Anacortes Brewing
Illustration by Jose Trujillo

Eclectic Brewery Events for Adventurous Drinkers

Seattle-area breweries get creative with unconventional beer events for space nerds, yogis, runners, and makers.

Illustration by Jose Trujillo
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The Bar Code: Get Rid of All That Glassware

What you drink out of matters, but not that much.

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Arnabeit Makli (fried cauliflower) from Mamnoon Street. Photo by Lindsey Yamada

Mamnoon Street Delivers Marvelous Middle Eastern for a Fraction of the Price

The latest outpost of the restaurant, set in Amazonia, offers the opportunity to watch the magic happen.

Arnabeit Makli (fried cauliflower) from Mamnoon Street. Photo by Lindsey Yamada
Illustration by James the Stanton (detail)

Stash Box: The Life of a Budtender

In one of Seattle’s legal weed shops, two workers talk customers, money, and medicinal marijuana.

Illustration by James the Stanton (detail)
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Beer Hunting: Meet the Couple Planning Seattle’s Very Own Nonprofit Pub

Scheduled for an October opening, the Center Public House will give us all a place to ‘drink philanthropically.’

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Illustration by Joshua Boulet (detail)

What Three of Seattle’s Culinary Leaders Went Through to Get Where They Are

Three notable chefs remember the abuses, pressures, and pleasures of working as a kitchen apprentice.

Illustration by Joshua Boulet (detail)
Illustration by James the Stanton

Stash Box: Cooking With Cannabis

There are times when smoking is just not an option.

Illustration by James the Stanton
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There’s No Faking It at No Bones Beach Club

The Ballard hot spot does vegan right by not pretending it’s something else.

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Illustration by James the Stanton (detail)

Stash Box: Karla Fuller-Palmer Paints With Pot

For her latest work, the Tacoma artist uses marijuana as more than a muse.

Illustration by James the Stanton (detail)
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Beer Hunting: The Satisfying Singularity of Fremont Summer Ale

The summer ale, which clocks in at 5.2 percent ABV and tastes like a tangerine had a three-way with a ray of light and a babbling brook, returns to your favorite bar.

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Lamb chops from Grappa. Photo by Jose Trujillo (detail)

Underwhelming and Overpriced, Grappa Grates

Our critic cherishes her lovely, quiet Queen Anne neighborhood, but the food leaves something to be desired. This Mediterranean restaurant isn’t helping matters.

Lamb chops from Grappa. Photo by Jose Trujillo (detail)
Illustration by James the Stanton

Stash Box: Where to Smoke Your Weed This 4/20

4/20 is like Marijuana Mardi Gras or Cannabis Christmas. It’s fantastic. Aside from the getting-high part, our columnist likes that we as a city set aside a day every year to celebrate this 30-million-year-old plant.

Illustration by James the Stanton
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Sizzleworks Gets Students Cooking With Chemistry

The secret to chef Carol Dearth’s classes is getting students in the kitchen where curiosity takes over.

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Illustration by James the Stanton

Stash Box: Is Little Amsterdam in Seattle a Pipe Dream?

Why can’t we just allow public cannabis consumption in the way we allow alcohol consumption—namely, being able to imbibe at cafes, clubs, and restaurants?

Illustration by James the Stanton
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The Bar Code: The Art of Saying “No”

The model of service most servers and bartenders are taught treats “no” as a last resort. But sometimes there is no other choice.

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Curried lental hash. Photo by Jeff Hobson

Over the Moon About Meet the Moon

Leschi now has a restaurant that captures its natural beauty and charm, but the people in the neighborhood are likely to beat you to a table.

Curried lental hash. Photo by Jeff Hobson