As the FBI investigates the possibility of a terrorism recruitment network in Seattle, the local Somali community struggles to understand why young men would return to a country they never knew.
Last week, we gave you the bland. This week,
we give you the five spiciest dishes in Seattle.
By Jonathan Kauffman
Wednesday, December 23
Spice addicts are a strange species, celebrating a food's ability to cause pain while chasing an endorphin rush that's accompanied only by sweat,... More >>
Our critic savors the highlights of a million-calorie year.
By Jonathan Kauffman
Wednesday, December 30
Light a candle for Saint Lawrence, patron saint of cooks, because Seattle's food scene seems to have weathered the apocalypse. Openings continue... More>>
Theres a business to run. Dont take it personally.
By Maggie Savarino
Wednesday, December 30
There's a restaurant and bar near our condo where we used to get a free round of drinks almost every time we came in, which was quite frequently.... More>>
We went out to dinner the other night without a reservation. I was willing to wait an hour and a half for a table even though there were seats at... More>>
Thats a good question for the person who pours your favorite drink.
By Maggie Savarino
Wednesday, December 16
What's the best way to learn to bartend? I'm not looking to change professions, I just want to have a bigger repertoire at home than the martini... More>>
Why is wine so expensive in restaurants? We drink wine regularly, and I don't understand why a bottle that costs $20 in the grocery store cost me... More>>
Mr. D's isn't just the name of a restaurant, it's a person. And that person is Demetrios Moraitis, a Pike Place Market restaurateur since the... More>>
If bars can stay open until 2 a.m., why do they give last call so early? It feels like most places in town start closing at 1:30 a.m. and kick... More>>
What can I do with 1.8 liters of sake? A friend gave me a giant bottle for my birthday. I don't have that many friends to share this with! Don't... More>>
A forest of good intentions surrounds the realm of sustainable, local, pasture-raised meat. Readers steeped in the canon of sustainable-food lit... More>>
Edible proof that the ultimate critical kiss-off isnt all bad.
By Jonathan Kauffman
Wednesday, December 16
One of the worst criticisms a critic can bestow is the term "bland." Isn't the reason we spend money at restaurants to revel in the flavors the... More >>
The Weeklys first restaurant rave finds new life.
By Jonathan Kauffman
Wednesday, December 09
How long can you remain a fan? I suppose I'm still a fan of Simon and Garfunkel and Cookie Monster 30-odd years after my parents introduced me to... More >>