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There’s no room for stools at the kitchen bar of State Bird

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There’s no room for stools at the kitchen bar of State Bird

There’s no room for stools at the kitchen bar of State Bird Provisions, the exceptionally popular San Francisco…

I recently chaired an Association of Food Journalists committee tasked with rewriting

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I recently chaired an Association of Food Journalists committee tasked with rewriting

I recently chaired an Association of Food Journalists committee tasked with rewriting the group’s ethics code and critics…

Craft beer is still extraordinarily popular, with sales of craft beer in

News

Craft beer is still extraordinarily popular, with sales of craft beer in

Craft beer is still extraordinarily popular, with sales of craft beer in 2012 leaping 15 percent by volume…

California cuisine is most commonly associated with goat cheese salads and fresh

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California cuisine is most commonly associated with goat cheese salads and fresh

California cuisine is most commonly associated with goat cheese salads and fresh pestos, but a group of writers…

A precious morsel at Ceaderbrook Lodge (Photo by Joshua Huston)

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Since I don’t own a car, I often have to craft fairly

Since I don’t own a car, I often have to craft fairly elaborate busing-and-biking travel itineraries to reach…

A few years back, every food writer at the International Association of

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A few years back, every food writer at the International Association of

A few years back, every food writer at the International Association of Culinary Professionals (IACP) conference was developing…

Seattle meat snack manufacturer Oh Boy! Oberto deemed its recent release of

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Seattle meat snack manufacturer Oh Boy! Oberto deemed its recent release of

Seattle meat snack manufacturer Oh Boy! Oberto deemed its recent release of bacon jerky so momentous that the…

Many thanks to all of you who’ve inquired after Voracious’ health. As

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Many thanks to all of you who’ve inquired after Voracious’ health. As

Many thanks to all of you who’ve inquired after Voracious’ health. As I wrote last week, the entire…

A Seattleite craving soup, if you’ll forgive the redundancy, is probably never

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A Seattleite craving soup, if you’ll forgive the redundancy, is probably never

A Seattleite craving soup, if you’ll forgive the redundancy, is probably never more than a half-mile from the…

Chef Chris Opsata, top, prepares a pickle and bread dish, above, and a salad of split roasted artichoke stalks, thin radish discs, white beans, and a smattering of roasted garlic slivers as a disciplined homage to the season.

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Of all the weird restaurants that have popped up in Pioneer Square

Of all the weird restaurants that have popped up in Pioneer Square since Doc Maynard built his cabin…

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Since opening in 1991, The Moore Center for Eating Disorders has witnessed

Since opening in 1991, The Moore Center for Eating Disorders has witnessed a tenfold increase in the number…

Bar Dojo, the smart new Asian-influenced restaurant up in Edmonds, serves plenty

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Bar Dojo, the smart new Asian-influenced restaurant up in Edmonds, serves plenty

Bar Dojo, the smart new Asian-influenced restaurant up in Edmonds, serves plenty of sophisticated dishes that diners don’t…

Greg Singleton goes for a knockout on one of Von Trapp’s many bocce courts. After the game, he and his friends can dine on a menu that includes, from top right, pretzels, beets, and sliders.

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“So we’ll be responsible for our own food and court fees and

“So we’ll be responsible for our own food and court fees and so on?” asked Bob Sheffels, president…

This Easter Sunday, local eaters have their pick of restaurant brunch menus

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This Easter Sunday, local eaters have their pick of restaurant brunch menus

This Easter Sunday, local eaters have their pick of restaurant brunch menus which don’t feature ham – unless…

Copperleaf resides in the lobby of Cedarbrook where executive chef Mark Bodinet, bottom left, prepares technically accomplished dishes like this lamb saddle, bottom-right.

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There are two ways you can drop $250 at Cedarbrook Lodge, the

There are two ways you can drop $250 at Cedarbrook Lodge, the former Washington Mutual conference center that…

Since opening in 1991, The Moore Center For Eating Disorders has witnessed

Eat Drink Toke

Since opening in 1991, The Moore Center For Eating Disorders has witnessed

Since opening in 1991, The Moore Center For Eating Disorders has witnessed a tenfold increase in the number…

If Kedai Makan makes good on its hints, Seattle's longstanding Hainanese chicken

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If Kedai Makan makes good on its hints, Seattle’s longstanding Hainanese chicken

If Kedai Makan makes good on its hints, Seattle’s longstanding Hainanese chicken drought may soon be over. Hainan…

Tomorrow night Seattle Weekly hosts its annual Voracious Tasting, a bonanza of

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Tomorrow night Seattle Weekly hosts its annual Voracious Tasting, a bonanza of

Tomorrow night Seattle Weekly hosts its annual Voracious Tasting, a bonanza of eating, drinking, and food-trucking that’s big…

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You observant types may have noticed that Voracious looks different this morning.

You observant types may have noticed that Voracious looks different this morning. Weird, right? We’re in the thick…

Chef Tyson Cole of Uchi Restaurant, in Austin, Texas.sushitheglobalcatch.com

Arts & Culture

Sushi: The Global CatchRuns Fri., March 29–Thurs., April 4 at Grand Illusion.

Sushi: The Global Catch Runs Fri., March 29–Thurs., April 4 at Grand Illusion. Not rated. 75 Minutes. When…