Bartender Special
Seattle, WA 98121
Mexican, Peruvian, and Cantonese takes on dinners most boring animal.
Eating well for less than $10.
Pecos Pit: a hot, beautiful messWhen it comes to barbecue, everyone's got an opinion. (Often, it seems, a deeply personal and impassioned one.) Over the years, a slew of recommendations, combined with my unfortunate inability to stop the names of all of Seattle's barbecue places from running ... More >>
This is a T-bone steak. It comes from the back part of the cow's midsection, and is so named because it has a T-shaped bone holding two different cuts of meat on either side: the New York strip on one side (top, above) and a tenderloin on the other. The steak you see above is a decent-enough- ... More >>
On its best nights, the Braverns new steakhouse gives an opulent ritual its due.
New butchers are making it possible.
Pastrami or corned beef? Russian dressing or 1000 Island? Grilled or toasted rye bread? One of the things we learned while researching this Versus challenge is that Reuben sandwiches wear many hats. Deciding which one you want yours to wear is a simple matter of taste. For instance, we prefer past ... More >>
The Collins Pub, Three Girls Bakery, and pastrami that leaves you craving more.
IKEA should stick to furniture.
Cooking short ribs for 72 hours using sous vide makes them so mythologically tasty that even Bigfoot would refuse to believe they actually exist.Sous vide is a cooking technique in which food is vacuum sealed, then cooked in a water bath at a very precise temperature for a REALLY LONG TIME. T ... More >>
Load up your plates, Tacoma: Nickelback's playing a buffet concert, or something, on May 7.What could be more awesome than the Nickelback 2010 Dark Horse Tour? How about the Nickelback Dinner Experience? Regular concert tickets for the May 7 show at the Tacoma dome run $45-$75, but if you she ... More >>
Load up your plates, Tacoma: Nickelback's playing a buffet concert, or something, on May 7.What could be more awesome than the Nickelback 2010 Dark Horse Tour? How about the Nickelback Dinner Experience? Regular concert tickets for the May 7 show at the Tacoma dome run $45-$75, but if you she ... More >>
The Dish We'd like to preface this week's column with a warning: You should not be eating either of the following Versus contenders. This is the absolute lowest grade of food you can possibly buy. If you're starving, need something fast and have a couple of bucks to spare, go get yourself something ... More >>
Rain Shadow Meats will offer a specialty salami. Seattle is turning into a major meat market - in the culinary sense, anyway. We reported yesterday that local artisan meat chain Bill the Butcher opened a fourth shop in Madison Valley. Today, Capitol Hill Seattle Blog provides a tip that anoth ... More >>
Carnivores, rejoice: There are two new butcher shops in this city for you to satisfy your appetite for meat at. Local artisan meat chain Bill the Butcher opened a fourth shop last weekend at 2911 E. Madison in the Madison Valley business district. It sells marbled steaks, dry age roasts, ha ... More >>
Carnivores, rejoice: There are two new butcher shops in this city for you to satisfy your appetite for meat at. Local artisan meat chain Bill the Butcher opened a fourth shop last weekend at 2911 E. Madison in the Madison Valley business district. It sells marbled steaks, dry age roasts, ha ... More >>
Carnivores, rejoice: There are two new butcher shops in this city for you to satisfy your appetite for meat at. Local artisan meat chain Bill the Butcher opened a fourth shop last weekend at 2911 E. Madison in the Madison Valley business district. It sells marbled steaks, dry age roasts, ha ... More >>
Photo by Leslie KellyGina Batali (l) and Salumi's soup specialist, Nancy Karis.This is the second part of our Q&A with Nancy Karis, the veteran chef who makes some of the best soups in Seattle at the world-famous Salumi. (Read Part One here.) Though her family might rib her about being too g ... More >>
Did you know? July is National Hot Dog Month. And according to the National Hot Dog and Sausage Council, Americans will eat over seven billion hot dogs between Memorial Day and Labor Day. Damn. That's a lot of sausage. And Seattle is definitely contributing its share to the statistic. First ... More >>
Nothing says summer like Stan Phillips' Kansas City 'cue.
July is National Hot Dog Month, and in honor of America's finest cuisine, every week from now til the end of July Mike Seely and I will be sampling dogs from a few of Seattle's favorite sausage purveyors. The hot dogs will then be rated on the Wiener-Eater-Meter on a scale of 1 through 10 -- 1 meani ... More >>
All Hail Delicatus! And his faithful hound, Deli Dog!Surly Notes: Hey guys, I didn't TECHNICALLY write this entry this week. I just translated the writing inscribed on an old piece of pottery I found buried in a sand dune in Iraq. It seems to describe a magical king or demigod, who seems to b ... More >>
Where's the beef? In Madison Park.
Tat's gets bigger and better.
They get the atmosphere right, but little else.
capitolhillseattle.comThere's something about the cool gray weather of Fall that makes this season the perfect compliment to (read: perfect reason to frequently indulge in) one of my all-time favorite simple meals: sausage with a side of braised greens. On both the sausage and greens front I ... More >>
http://commons.wikimedia.orgHomemade Sausages. Four Generations.Any food-loving Seattlite who reguarly ventures south of I-90 knows about Bob's Quality Meats, one of the last (and probably the best) family-run, real deal butcher shops in town. Jim Ackley (son of Bob) and his wife Thien are th ... More >>
A patriotic quest for a legendary regional burger.
A patriotic quest for a legendary regional burger.
It's finger-lickin'...it's finger-lickin' good, y'all.Sometimes a girl just wants a good piece of meat. Alas, satisfying one's needs can be a bit pricey. Cookbook author Jean Anderson knows this and has an economical solution: Get yourself a bone. Innuendo aside, Anderson makes a good point. ... More >>
At BuiltBurger, you don't want fries with that. BuiltBurger recently opened a Financial District (bordering on Pioneer Square) restaurant which prepares hamburger patties that they'd previously only sold frozen, albeit nationally. Reach the counter and you'll realize the challenge of figurin ... More >>
Dish: Boat Noodles. Place: Kamrai Thai Cuisine, Shoreline. Price: $9.50. In the Bowl: Per the menu: "Rice noodle with steam beef, green onions, cilantro and bean prouts." Supporting Cast: A caddy of condiments: salt, chili flakes, chili oil, and Sriracha, I believe. What to do: Just eat ... More >>
"BuiltBurger is another new burger joint in town, operated by another gang of renegade burger-flippers trying to carve a place for themselves by improving on that which should be unimprovable: the classic American cheeseburger. Like a bad teen movie from the '80's, imagine Dope Burger and Bui ... More >>
BuiltBurger and Dope Burger go their own ways.
From burgers and pizza to steak and sashimi, the Great Seattle Food Pyramid takes shape.
Photo by Leslie KellyYes, it's local beef... well, from Oregon... at Local 360.I'm a fool for fried chicken. Maybe that's why I was so bummed when Spring Hill pulled the plug on its Monday-night fried-bird feasts before I got a seat at the table. Chicken-fried steak is a different beast, to ... More >>
Meet Georgetown's classiest 123-year-old broad.
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 >>
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 >>
The only thing they skimp on is decor.
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 >>
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 >>
Good wine, great service, and the summer's splashiest opening.
A staid Magnolia bistro unveils its carnivorous side.
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 >>
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 >>
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 >>
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 >>
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 >>
The fish just can't compete with pork and other meat.
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