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May 2, 2011
Sarducci's Sub(par) Sandwiches
Siiri Sampson 2011.Trying to hide your cheap, crappy ingredients inside a big, fluffy loaf of bread only distracts me for so long.The beauty of a sub sandwich is there's really no right or wrong way to make it, or so it would seem. Add some cheese, sauces, deli meats, chopped veggies -- it's ... More >>
Blogs
May 4, 2011
Good Fish is a Great Cookbook
We all know we should eat more seafood--it usually has less fat and cholesterol than meat, more nutrients than some vegetables, and in the best cases, is more sustainable to our planet's health. So, you order a bowl of steamed clams at a restaurant, get the fish sandwich at the ballpark, and ... More >>
Blogs
May 4, 2011
Home-Cooked Meals at Take 5 in Ballard
Soup that warrants poetry--a testament to Take 5's cuisine. Ballard's Take 5 Urban Market, not to be confused with the 'hood's blink-and-you-probably-missed-it now shuttered 5 Corner Market, has this motto on its website: Why cook when someone else can? An excellent point, and one my family l ... More >>
Blogs
May 5, 2011
Finding Five New Favorite Local Cheeses
The Pacific Northwest's artisan cheese movement may still be cultivating an instantly identifiable character that can't be replicated anywhere else, but the region's cheese makers have nailed the classics. "They're still using recipes of the Old World because that's what consumers recognize ... More >>
Blogs
May 16, 2011
Seattle Cheese Festival Short on Local Cheesemakers
Thousands of curious eaters annually immerse themselves in cheese at the Seattle Cheese Festival at Pike Place Market, but the event presents few opportunities for participants to explore local cheeses. "There are only four of us here," Jess Wise of Black Sheep Creamery, a 70-sheep operation ... More >>
Blogs
May 19, 2011
Deli Visionaries Rooting for Stopsky's to Define Seattle Deli Culture
This is not a Stopsky's sandwich.Newly opened Stopsky's Deli has had a tremendously successful first week, but veterans of the contemporary deli scene warn that the Mercer Island restaurant will have to counter misconceptions that every deli perpetuates New York City traditions. "They didn't ... More >>
Food
May 25, 2011
Bottomfeeder: Crowning Jules Maes
Meet Georgetown's classiest 123-year-old broad.
Blogs
May 26, 2011
A Recipe From Vegan Family Meals For Lentils That Don't Suck
Lentils: Not just for hippies.In Vegan Family Meals, author Ann Gentry admits that vegan cooking has come a long ways, especially with the availability of natural foods and more exotic ingredients at mainstream supermarkets. Gentry includes some herbs, spices and ingredients that are less wel ... More >>
Blogs
June 2, 2011
A Recipe From The Japanese Grill for Tasty Chicken
Red Yuzu Kosho (Image courtesy of ChefShop.com)The Japanese Grill introduces readers to ingredients, like miso and yuzu kosho, which when added to marinades and sauces add flavor and depth to grilled meats and vegetables. Who needs A-1? There are techniques throughout the book to ensure grill ... More >>
Blogs
June 23, 2011
Rain Shadow Meats Debuts a Hot Dog for the Holidays
While hot dogs are surely the best-known and most beloved of the thousands of sausage varieties classified by pork lovers, many artisan butchers are happy to cede the genre to industrial processors. Hot dogs are hard to make, and lots of people - Rain Shadow Meats' Russ Flint included - don't ... More >>
Blogs
June 27, 2011
Whole Foods Shoppers Lacking Picnic Spirit
A Whole Foods summertime promotion that's excited serious couponeers nationwide apparently hasn't caught on with shoppers at the chain's Interbay store, staffers say. Although there isn't any official store data to support their contention, deli clerks and cashiers report a surprising number ... More >>
Blogs
July 6, 2011
The 5 Weirdest Farmer's Market Items and How to Use Them
Summer brings overflowing CSA boxes and a rainbow of fruits and vegetables to the farmer's market. Although the fresh produce is a welcome treat, it can be overwhelming to be faced with 10 types of leaves in varying shades of green with names like mizuna, tatsoi, and shiso that sound like mon ... More >>
Food
July 13, 2011
Stopsky's Sham on Rye
A hotly anticipated Mercer Island deli struggles to grasp a challenging cuisine.
Blogs
July 15, 2011
Market House Meats Is Seattle's Anti-Stopsky's
A place for meat, and little else.Hugh JardonOccupying the same Denny Regrade corner since 1948, Market House Meats puts on no airs. In front, it is a bright, sterile meat counter with enough dining space for a dozen customers. In back, there's a large area with a cement floor which facilitat ... More >>
Food
July 20, 2011
Bottomfeeder: Market House Meats Sells Corned Beef by the Ton
The only thing they skimp on is decor.
Blogs
August 10, 2011
The Butcher's Guide to Well-Raised Meat Informs Readers About Sustainable Meat Choices
Joshua and Jessica Applestone are reformed vegetarians who own a butcher shop in New York's Hudson Valley. It's an unlikely path for people who eschewed meat for years. Yet Joshua--a trained chef and descendant of a long line of butchers--and Jessica yearned to buy sustainably raised and ethi ... More >>
Blogs
August 15, 2011
Bodacious Brioches at Le Pichet
Eve M. TaiLe Pichet's generously endowed brioche.Brioches typically lean more on the dainty side, with flourishes such as scalloped edges and a little bead of dough at the top. But visit Le Pichet, the closer-to-Dieu French cafe in Belltown, and you'll discover a bruiser of a brioche. Some mi ... More >>
Blogs
August 15, 2011
Winning a Burger Contest With Bacon
How much bacon does a burger need?Seastar Restaurant and Raw Bar last Friday triumphed at the South Lake Union Block Party burger grilling contest, claiming its third consecutive win with a patty that teetered on the cusp of burgerdom. Seastar's entry was made with 40 percent bacon, producin ... More >>
Food
August 17, 2011
A Little Raskin: Can It: Tinned Salmon vs. Tuna
Why sockeye is less popular--and why it shouldn't be.
Food
August 17, 2011
RN74's Spectacular Start
Good wine, great service, and the summer's splashiest opening.
Blogs
August 18, 2011
Does This Burger Make Me Look Fat?
South Snohomish County's burger options will increase later this year, when Dick's Drive-In opens its sixth location on Aurora at 220th St. S.W. It's the first new location for the local burger chain in 36 years. In the Edmonds-Lynnwood-Mountlake Terrace area there are lots of fast-food burge ... More >>
Food
August 24, 2011
Szmania's New Sizzle
A staid Magnolia bistro unveils its carnivorous side.
Food
September 7, 2011
Crust Lust at Bar Del Corso
How the pizzeria won Beacon Hill's heart, along with its stomach.
Blogs
September 20, 2011
Best of Seattle: Readers' Favorite Delis
Seattle Weekly readers are a heavy-eating and drinking bunch, but a number of them set down their forks and steins to record their choices for the city's best spots for corned beef, coffee and curry - among other critical edibles. Over the coming weeks, we'll be sharing their selections on Vo ... More >>
Blogs
September 27, 2011
Seattle Gets a Shot at Cheap Cheese During American Cheese Month
As a high-schooler bound for a summer home-stay in Paris, I received a bundle of brochures covering how not to offend my hosts. Young Americans would do fine in France, the materials counseled, so long as they were willing to eat lots of cheese. The brochures explained that every French fami ... More >>
Blogs
September 28, 2011
In the Shadow of a Railcar, Philly's Representing
The Truck: Philly Boys Cheesesteaks, 3201 Fourth Ave. S., SODO, 414-7707 The Fare: Philadelphian. The Stop: Deep in the heart of SODO, a Seattle restaurant institution has sat with rail cars for rooms. If a food truck is defined by food on wheels, this place--which for decades was the kitsc ... More >>
Blogs
September 29, 2011
What to Call the Rosh Hashanah Challah
Rosh Hashanah started last night, and many Jews enjoyed a holiday dinner featuring a round challah. Or was it a turban challah? The terms "round" and "turban" are used interchangeably, but the latter seems to have a special hold on the Puget Sound area. I'd never encountered the phrase until ... More >>
Blogs
September 30, 2011
The J&M Cafe: John Wayne, Sweet Bacon Jus, and a Chipotle Lamb Burger
The J&M Cafe, born of the ashes of the Great Seattle Fire of 1889 and killed off 120 years later by mounds of snow and ice that temporarily cut off foot traffic and tourism, reopened last year and is dishing up old favorites with a twist. For an establishment with a distinguished history -- ... More >>
Blogs
October 4, 2011
Met Market Readies to Slice World's Biggest Blue Cheese
The biggest oysters and strawberries are rarely palate stunners, but Metropolitan Market's cheese buyer Paige Lamb says cheeses can benefit from enormity. "When it's a larger wheel, the heart of the cheese is denser, so it tends to be creamier," says Lamb, who secured 25 "mammoth Stiltons" f ... More >>
Blogs
October 17, 2011
Best of Seattle: Readers' Favorite Hot Dogs
Seattle Weekly readers are a heavy-eating and drinking bunch, but a number of them set down their forks and steins to record their choices for the city's best spots for corned beef, coffee and curry - among other critical edibles. Over the coming weeks, we'll be sharing their selections on Vo ... More >>
Blogs
October 17, 2011
Bellevue is for Bagel Brunches
Get there early to snag a bit of holey boiled dough.The Place: Gilbert's Main Street Bagel Deli, 10024 Main St.; 425-455-5650, BELLEVUE. The Hole: Bagel Oasis proprietor Peter Ryan mentioned to me in our conversation last week that pumpernickel is a traditional East Coast bagel flavor. I soo ... More >>
Blogs
October 31, 2011
New York Pizza & Bar Debuts in Queen Anne This Week
New York Pizza & BarNew York Pizza & Bar opens at 600 Mercer Street this Wednesday, November 2, according to Queen Anne View. Run by Ed Grandpre, who spent 12 years at Canlis developing its wine program, the restaurant specializes in East Coast-style thin-crust pizza made with beer and brushe ... More >>
Food
November 23, 2011
El Gaucho's Reel Problem
The spendy steakhouse's waterfront spin-off reanimates a deadly cuisine.
Blogs
November 30, 2011
Egg-free Pumpkin Pie at Jodee's Desserts in Greenlake
Thanksgiving seems like it was weeks ago. Somewhere in the whirlwind of the past days, there was a feast with family, and time spent playing the piano with my three year old niece. Mountains of dishes and dishes of leftovers. Thanksgiving dinner was wonderful, and nary an element made me ill ... More >>
Blogs
November 30, 2011
Washington Struck by Another Raw Milk Outbreak
2011 began with a legislative effort to relax restrictions on raw milk sales, and is ending with a reminder of why so many scientists oppose such measures. Although State Sen. Kevin Ranker's bill exempting small-scale dairies from raw milk regulations is languishing in committee - "it fizzle ... More >>
Blogs
December 5, 2011
Macrina's Squash Harvest Bread
Eve M. TaiThe mini squash harvest breadButternut squash is one of Nature's genius ingredients, amenable to both savory soups and Macrina Bakery and Cafe's Squash Harvest Bread. A stalwart in Seattle cafes, the bread is a panopoly of fresh roasted butternut squash, nutmeg and cinnamon topped ... More >>
Blogs
December 6, 2011
Theo Chocolate Hopes to Produce Fair-Trade Gelt for Hanukkah 2012
If Theo Chocolate can sort out how to produce foil-wrapped circular chocolates in a facility designed to make chocolate bars, fair-trade Hanukkah gelt could be available in Seattle as early as next year. "It's a little bit of a puzzle for us," says Debra Music, vice president of sales and ma ... More >>
Blogs
December 16, 2011
Resurrecting the Cheese Ball for an Artisan Generation
Bettycrocker.comAlthough the region's artisan cheese makers aren't rushing to advertise it, a growing number of holiday party hosts have discovered the refined Pacific Northwest cheeses that anchor fancy cheese plates work just as well in cheese balls. Cheese balls - and cheese logs, the elo ... More >>
Blogs
December 21, 2011
Seattle's Top 5 Egg Nogs
Whether it is tradition or merely a coping mechanism to get through hours on end with your relatives, there is no use denying you will be consuming at least one requisite cup of Egg Nog this holiday season. When craving this festive staple, the effort to whip up your own may seem too much to ... More >>
Blogs
December 23, 2011
The Best Bottomfeeding of 2011
Another year, another failure to shed an ounce of body fat, thanks in large part to this columnist's unyielding commitment to craft--if "craft" can be defined as smashing yolks in corned beef hash with reckless abandon, or wolfing down hoagies alongside pints of rare microbrew at Seattle's mo ... More >>
Food
January 4, 2012
Momiji's Mayo Mania
Don't let the white stuff scare you at this innovative sushi joint.
Blogs
January 11, 2012
Kafe Berlin Redefines the Quick Hot Dog Lunch
When the first floor of the German Heritage Society building functioned as an office, letters, pamphlets and spreadsheets presumably accumulated there. Now that the organization has transformed the space into a restaurant, it's shifted its collection focus from paperwork to the best in local ... More >>
Blogs
January 17, 2012
8 Oz. Burger Bar Postpones First Seattle Opening, St. John's Bar and Eatery to Debut on Capitol Hill
8 Oz. Burger BarBlame it on the snow. The opening of 8 Oz. Burger Bar at 1401 Broadway Ave. on Capitol Hill has been postponed until 5 p.m. this Thursday, according to Eater Seattle. The eatery will feature "signature burgers" made with hormone-free Black Angus sirloin, turkey and veggie patt ... More >>
Blogs
January 17, 2012
Spur Gastropub's Sous Chef Ben Johnson Demystifies Modernist Techniques
Before Ben Johnson earned a gig at Spur Gastropub, he started his cooking career as a weekend cook for some lucky Tri-Deltas at Washington State University. Raised on a beef farm in eastern Washington, Johnson learned to cook from his parents and where they grew what they ate, and went on to ... More >>
Blogs
January 18, 2012
Seattle's Top 5 French Toast Spots
This week, our assault on your New Year's diet continues with a tribute to the most absolutely delicious of obscenely caloric breakfast treats. French Toast has come a long way since the 1600s, when it was a dish of toasted bread soaked in wine, sugar and orange juice. All five of the spot ... More >>
Blogs
January 18, 2012
Should a Restaurant Warn Its Customers Before Serving Dark Meat?
The official season for white meat/dark meat debates ends as soon as the last Thanksgiving leftover is eaten, but the topic surfaced in our newsroom again this week after managing editor Caleb Hannan had an apparently traumatic experience at Skillet Diner involving a chicken thigh. Hannan an ... More >>
Blogs
January 30, 2012
Salmon Barbecue Flounders at Gabriel's Fire
As Gabriel's Fire co-owner Monty Slimp last week told the Seattle Times, his barbecue career started alongside a campfire. Slimp grilled a freshly-caught salmon, and was so impressed with the results that he bought himself a Weber grill. He kept trading up equipment until he had a commercial ... More >>
Food
February 1, 2012
Why Salmon BBQ Is So Rare
The fish just can't compete with pork and other meat.
Blogs
February 1, 2012
Mussels on the Menu at Mariners' Games This Year
The Northwest League's short-lived foray into Vancouver Island, the mighty Victoria Mussels, may have marked the last time bivalves appeared in a west coast ballpark. That 32-year drought ends this year with the addition of steamed Penn Cove mussels to Safeco Field's concession menu. Safeco ... More >>
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