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Blogs
May 21, 2012
Seattle's 10 Best Sausages
The adage about law and sausages is entirely unfair to sausage makers. While there are plenty of shady sausages companies in the habit of zipping up questionable animal parts in casings and hoping clueless customers will put them on buns, serious sausage makers are rightly proud of the meats and se ... More >>
Blogs
April 12, 2012
Reviewing the Review: Exploring the Dark Side at Ma'Ono
At Ma'Ono Fried Chicken & Whisky, the subject of this week's review, the fried chicken is fantastic. But -- and this is no fault of chef Fuller and his capable crew -- the dark meat's better than the white meat. White-meat partisans undoubtedly feel the opposite way. Looking at a box of breasts tha ... More >>
Blogs
April 2, 2012
Monday is Prime Time at the Wedgwood Broiler
The Wedgwood Broiler excels at simple classics produced in simply classic fashion. That means that while your dinner salad will have Cheez-Its sprinkled on top of the salami slices, your burger will be ground in-house. It means that on weekends, when you're feeling fancy, you can order a prime rib l ... More >>
Food
March 21, 2012
Voracious Dining Guide
Our 2012 neighborhood snackdown!
Food
March 14, 2012
Say No to (Manhattan) Drugs
How tough is it to bake a potato properly?
Food
February 1, 2012
Why Salmon BBQ Is So Rare
The fish just can't compete with pork and other meat.
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 >>
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 and his f ... More >>
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 Germani ... 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
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 kitsch-tasti ... More >>
Food
August 24, 2011
Szmania's New Sizzle
A staid Magnolia bistro unveils its carnivorous side.
Food
August 17, 2011
RN74's Spectacular Start
Good wine, great service, and the summer's splashiest opening.
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 >>
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 >>
Food
July 20, 2011
Bottomfeeder: Market House Meats Sells Corned Beef by the Ton
The only thing they skimp on is decor.
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 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 >>
Food
May 25, 2011
Bottomfeeder: Crowning Jules Maes
Meet Georgetown's classiest 123-year-old broad.
Blogs
April 4, 2011
Kick-Ass Chicken-Fried Steak at Local 360
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 >>
Food
March 23, 2011
Our 107 Favorite Restaurants, 2011
From burgers and pizza to steak and sashimi, the Great Seattle Food Pyramid takes shape.
Food
February 9, 2011
Deconstructing Burgers
BuiltBurger and Dope Burger go their own ways.
Blogs
February 8, 2011
The Meat of the Matter: Dope Burger and BuiltBurger Face Off
"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 >>
Blogs
January 25, 2011
Kamrai Misses the Boat With Its Noodles
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 >>
Blogs
December 23, 2010
Inside BuiltBurger's Beignets: Don't Ask, I'll Tell
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 >>
Blogs
December 15, 2010
Bone-Sucking Goodness In Falling Off The Bone
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 >>
Food
November 3, 2010
Il Terrazzo Carmine Still Heads the Class
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 >>
Food
October 20, 2010
Hearty in the USA
A patriotic quest for a legendary regional burger.
Blogs
October 6, 2010
Exploring Local Sausages: Bratwurst from Bob's Quality Meats
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 >>
Blogs
September 29, 2010
Exploring Local Sausages: Rainshadow Meats
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 >>
Food
September 29, 2010
Smith: Looks Great, Less Filling
They get the atmosphere right, but little else.
Food
September 22, 2010
The Steaks of Philadelphia
Tat's gets bigger and better.
Food
August 25, 2010
Versus: Meatier Shower
Where's the beef? In Madison Park.
Blogs
July 29, 2010
All Hail Delicatus! A Journalistic Journey in Sandwich Mythology
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 >>
Blogs
July 12, 2010
Celebrating National Hot Dog Month, Week 3: Dog In The Park's All Beef Favorite
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 >>
Food
July 7, 2010
Like a Pig in Spit
Nothing says summer like Stan Phillips' Kansas City 'cue.
Blogs
June 23, 2010
Holy Sausage Fest! Sazerac Serves $2 Andouille Sausage, Po Dog Gives Away Deep Fried Danger Dogs, and Bottleneck Lounge Feeds You for Free (!) All Weekend
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 >>
Blogs
May 5, 2010
Salumi's Soup Specialist Shares Some More Secrets
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 >>
Food
April 28, 2010
Seattle Weekly's Happy Hours Guide
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 >>
Food
April 28, 2010
Versus: Convenience Snacking at 7-Eleven and Chevron Extra Mile
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 >>
Blogs
April 22, 2010
Openings & Closings: Capitol Hill and Madison Valley Score New Butcher Shops
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 >>
Blogs
April 20, 2010
Morning Food News: Capitol Hill Scores a Butcher Shop This Friday, Greenlake Gets Back Its Baskin-Robbins
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 >>
Blogs
April 19, 2010
Versus: An Inconvenient Truth
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 >>
Food
April 7, 2010
Our Favorite Restaurants 2010
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 >>
Blogs
April 6, 2010
Nickelback Fans: Come to the Tacoma Dome on May 7 with an Empty Stomach
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 >>
Blogs
March 26, 2010
Sous Vide, Part 2: the Return of Sous Vide
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 >>
Food
March 17, 2010
Versus: Ball Bearings
IKEA should stick to furniture.
Food
March 3, 2010
Versus: Classic Reubens
The Collins Pub, Three Girls Bakery, and pastrami that leaves you craving more.
Blogs
February 22, 2010
Versus: Pastrami's Finest Hour
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 >>
Food
November 18, 2009
Have Your Meat and Sustain It, Too
New butchers are making it possible.
More >>

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