Sturgeon's in demand at a stellar Eastlake hole-in-the-wall.
By Hanna Raskin,
February 01, 2012
Like children and presidential candidates, diners are forever on watch for unfair treatment. No matter how much foie gras has been piled on their... More >>
Terra Plata's amazing potato chips are worth the wait.
By Hanna Raskin,
January 25, 2012
It took Tamara Murphy two years to open Terra Plata, a restaurant she thought she'd have chugging in six months. "The build-out shouldn't take... More >>
In Bellevue, the culinary equivalent of a tribute band.
By Hanna Raskin,
January 18, 2012
There isn't really a word in the culinary lexicon for the restaurant genre exemplified by Goldbergs' Famous Delicatessen. But if the Goldbergs'... More >>
Don't let the white stuff scare you at this innovative sushi joint.
By Hanna Raskin,
January 04, 2012
When frozen yogurt last had a moment, the aproned kids behind the counter were the gatekeepers of the granola, sunflower seeds, raspberries, and... More >>
There's no prettier place for a cocktail. Now about the food...
By Hanna Raskin,
December 14, 2011
The first American-born eaters who ventured into New York's Chinatown for fashionable chop suey benders savored strangeness. In the company of... More >>
Mashiko's sushi guru outdoes himself by battering patties.
By Hanna Raskin,
November 30, 2011
Christmas is coming, and with it a wave of out-of-towners who want to be wowed by something they can't eat back home. Hosts charged with making... More >>
The spendy steakhouse's waterfront spin-off reanimates a deadly cuisine.
By Hanna Raskin,
November 23, 2011
The spatted gentlemen and bob-haired ladies leading the current classic cocktail revival don't like flavored vodka or frozen-drink machines. They... More >>
Spur's baby sister is delicious. Just behave yourself.
By Hanna Raskin,
November 16, 2011
Anthony Bourdain has said a lot of things, a good number of which are of value only to food writers looking for controversies to cover. But one... More >>
A French eatery packs 'em in, despite miserly habits and mediocre food.
By Hanna Raskin,
November 02, 2011
Assigning a price to anything people are accustomed to getting for free is a star-crossed proposition. In the digital realm, consumers gripe... More >>
With a frat row of drinks and an adventurous menu, a Ravenna taverna defies the Mediterranean norm.
By Hanna Raskin,
October 12, 2011
With Greece's festering debt crisis threatening to topple the Eurozone, citizens of chilly nations to the north have begun tut-tutting about the... More >>
Poppy's U-Village kin is the discount rack of restaurants.
By Hanna Raskin,
October 05, 2011
After an afternoon spent wiggling in and out of peplum blouses and comparing the merits of skinny jeans to jeggings, most shoppers are ready to... More >>
A Tex-Mex fave slowly packs up and moves to Italy.
By Hanna Raskin,
September 28, 2011
The restaurant-soon-to-be-formerly-known-as-Chimayo takes its clientele from Tex-Mex to Tuscany.
"We're kind of hard to find," confesses Bill... More >>
How the pizzeria won Beacon Hill's heart, along with its stomach.
By Hanna Raskin,
September 07, 2011
The Earth's crust is startlingly thin relative to the mass of minerals throbbing beneath it. Geologists are constantly comparing the planetary... More >>
Everyone's in-the-know at Eric Banh's cool new creation.
By Hanna Raskin,
August 31, 2011
In an eatery as engagingly fluctuant as Ba Bar, the dynamic haven of hard drink and Vietnamese comfort food that restaurateur Eric Banh recently... More >>
A staid Magnolia bistro unveils its carnivorous side.
By Hanna Raskin,
August 24, 2011
Dusseldorf-born Ludger Szmania, who turned 18 the year ABBA won the Eurovision Song Contest, has long nursed a dream of opening a nightclub. But... More >>
But its Bellevue outpost is far better than the ubiquitous American chain.
By Hanna Raskin,
August 10, 2011
Soup devotees of all ages, outlooks, and ethnic backgrounds congregate at Little Sheep Hot Pot, especially on summer Tuesday evenings, when the... More >>
How does an Airstream Trailer's mobile magic taste sitting down?
By Hanna Raskin,
August 03, 2011
Back before the food-truck format became so fetishized that conglomerates like Jack in the Box felt compelled to mint mobile burger units, most... More >>
Let's say you're running errands with your 6-year-old daughter in just about any American city—St. Louis, for example—and, upon peering through a tavern window, you notice that a college basketball… More >>
Plans have a way of contracting in direct proportion to the number of drinks consumed. What sounds brilliant before a night of carousing has begun—hey, let's have three different Bronxes… More >>
Among distilled spirits, Canadian whiskey is outsold only by vodka in the U.S., but the category is still struggling to shake off a reputation as an old-man's drink. "If I… More >>
Seattle has enjoyed a surge in the prominence of carbonated cocktails since Jim Romdall put them on the menu at Vessel in 2008.To accomplish this, he worked with Evan Wallace,… More >>
Do you ever get fed up paying $10 for a glass of wine? If so, you'll agree that it's high time restaurants and bars started offering an affordable alternative. So… More >>
The Watering Hole: Manhattan Drugs, 1419 12th Ave., 325-6574, CAPITOL HILL
The Atmosphere: I arrived on the Friday following the big snowstorm of 2012 to a packed, dark house. I could… More >>
Ever notice how everything's better after 3 to 9 drinks? Including writing. And reading. And reporting. And taking photos. And designing clever graphics. So we got to thinking: How about… More >>
POLITICS
Councilmembers:
Tim Burgess: "Sip on Fifth Avenue or Betty on Queen Anne for a gin and tonic with a lime and four green olives. I know it's strange, but the olives are… More >>
When I lived in Asheville, N.C., a realtor with a weakness for Belgian beer opened a very dark pub in a downtown basement that he couldn't sell to anyone else.… More >>
Like children and presidential candidates, diners are forever on watch for unfair treatment. No matter how much foie gras has been piled on their plates, restaurantgoers size up the portion… More >>
