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  • Blueacres of Calm

    By Jason Sheehan

    On Sunday, the floor at Kevin and Teresa Davis' new restaurant, Blueacre Seafood, is a calm sea of chair backs and flat, empty tables perfectly... More >>

  • Garbonzo Journalism

    By Jason Sheehan

    We knew two things about Gorgeous George's before we went for dinner, two things we'd gleaned from friends and acquaintances who'd been there and... More >>

  • Burnt Meat Is El Pilón's Treat

    By Jason Sheehan

    A friend and I are sitting in the tiny dining room at El Pilón on a Saturday afternoon, wondering exactly what we're going to eat because... More >>

  • Sage Cafe Makes a Meathead Believe

    By Jason Sheehan

    The walk was kind of like willfully closing in on disaster, of knowing, deep down in the black and fatty cockles of my heart, that no good could... More >>

  • Versus: Which 'Wich?

    By Julien Perry

    The Dish: What could be better than meat, egg, and cheese grilled on an English muffin? All that's required is a pair of hands to enjoy this... More >>

  • Oh Mama's: Revisiting Seattle's First Best Mexican Restaurant

    By Jason Sheehan

    The most memorable table at Mama's Mexican Kitchen is a big, high-backed booth tucked away in one corner of the warren of dining rooms that make... More >>

  • Strong Safety

    By Jason Sheehan

    Shoved away in a drawer somewhere is a list of things I wanted to accomplish before I turned 30, with almost nothing on it achieved. I have a... More >>

  • Pirates of the Mississippi

    By Jason Sheehan

    "Midwestern cuisine--it's an oxymoron, isn't it?" says Jay Wergin, the Green Bay, Wisconsin–bred half of the partnership behind West... More >>

  • Phoget Pho Bac Not

    By Jason Sheehan

    Dive bars get all the love these days, even when they're so full of hip-seeking douche missiles that the gin-swilling regulars are pushed out to... More >>

  • Like a Pig in Spit

    By Jason Sheehan

    One cannot eat barbecue every day, at every meal. No matter how much one wants to, one has to space out the pork ribs and pulled pork and smoked... More >>

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From the Print Edition

Blueacres of Calm Blueacres of Calm
By Jason Sheehan

On Sunday, the floor at Kevin and Teresa Davis' new restaurant, Blueacre Seafood, is a calm sea of chair backs and flat, empty tables perfectly aligned, with an almost martial… More >>

Versus: Over-Easy Does It at Smith Versus: Over-Easy Does It at Smith
By Julien Perry

The Place: Smith, 332 15th Ave. E., 709-1900, CAPITOL HILL. The brunch menu at Smith is pretty consistent. You'll always find brioche French toast and baked eggs with prosciutto,… More >>

First Call: Life, Liberty, and the Pursuit of Drunkenness First Call: Life, Liberty, and the Pursuit of Drunkenness
By Nick Feldman

The Watering Hole: Liberty, 517 15th Ave. E., CAPITOL HILL. The Atmosphere: Hiding in plain sight on 15th Avenue East just down from Victrola Coffee, Coastal Kitchen, and Hopvine… More >>

Garbonzo Journalism Garbonzo Journalism
By Jason Sheehan

We knew two things about Gorgeous George's before we went for dinner, two things we'd gleaned from friends and acquaintances who'd been there and learned hard lessons on their own… More >>

Bottomfeeder: The Power of One Bottomfeeder: The Power of One
By Mike Seely

An early-morning power breakfast in a hallowed downtown restaurant is Michael Douglas with slicked-back hair and a cell phone the size of a Dustbuster glued to his ear, barking orders… More >>

Versus: Meatier Shower Versus: Meatier Shower
By Julien Perry

The Place: McGilvra's, 4234 E. Madison St., 325-0834, MADISON PARK. Starting this week, we're putting a new spin on Versus. Instead of comparing two similar dishes from different restaurants, we're… More >>

First Call: Miles Down the Road First Call: Miles Down the Road
By Julien Perry

The Watering Hole: The Hideout, 1005 Boren Ave., 903-8480, CAPITOL HILL. The Atmosphere: If you can find The Hideout (it's near the corner of Boren and Madison), you'll be… More >>

Burnt Meat Is El Pilón's Treat Burnt Meat Is El Pilón's Treat
By Jason Sheehan

A friend and I are sitting in the tiny dining room at El Pilón on a Saturday afternoon, wondering exactly what we're going to eat because neither of us have… More >>

Groupon Leads the Coupon's Tech-Savvy Comeback Groupon Leads the Coupon's Tech-Savvy Comeback
By Mike Lewis

When Terra Organics owner Dan Hulse contacted Groupon.com to arrange a promotional coupon for discounted produce, he expected maybe 300 new customers to take advantage of the deal. Two months… More >>

Versus: Hot Weather? Hot Chocolate! Versus: Hot Weather? Hot Chocolate!
By Julien Perry

The Dish: Autumn is coming! We suddenly found ourselves craving fireplaces and other things to keep us warm, like hot chocolate (not to be confused with chaud, that ultra-rich, eat-with-a-spoon… More >>


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