For four decades, the downtown bar has had a window to a city in flux.
Whether you’re a white or a rosé, wining is never optional with Chef Mills
How to use that time that is just going to pass anyway to do something different with your wine.
Three classic films that are better when you’re high.
Seattle pizza guru Brandon Pettit calls forth his Jersey background in his latest place for pizza.
What you are saying with the money you leave on the bar.
The chicken is the hottest item on the menu at Sisters and Brothers … literally.
Enjoying a few tokes with your lover can make everything better.
As the regional brewing scene blows up, its lack of diversity remains an issue.
Marley Rall has built a business on revitalizing spent grains from local beer-makers. Now she’s ready to give back.
From amber to wheat beer, we’ve taste-tested them all.
Seattle-area breweries get creative with unconventional beer events for space nerds, yogis, runners, and makers.
What you drink out of matters, but not that much.
The latest outpost of the restaurant, set in Amazonia, offers the opportunity to watch the magic happen.
In one of Seattle’s legal weed shops, two workers talk customers, money, and medicinal marijuana.
Scheduled for an October opening, the Center Public House will give us all a place to ‘drink philanthropically.’
Three notable chefs remember the abuses, pressures, and pleasures of working as a kitchen apprentice.
There are times when smoking is just not an option.
The Ballard hot spot does vegan right by not pretending it’s something else.
For her latest work, the Tacoma artist uses marijuana as more than a muse.
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.
Our critic cherishes her lovely, quiet Queen Anne neighborhood, but the food leaves something to be desired. This Mediterranean restaurant isn’t helping matters.
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.
The secret to chef Carol Dearth’s classes is getting students in the kitchen where curiosity takes over.
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?
The model of service most servers and bartenders are taught treats “no” as a last resort. But sometimes there is no other choice.
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.