Sitka & Spruce founders Georgetown venture is a reluctant restaurant.
A local prankster heats up drama round the ovens.
After 18 years in its current location, the Teacup, one of the city’s oldest looseleaf tea vendors, is moving across…
No need to settle for the local talent.
About three months ago, a family reunion took me to the Kentucky outskirts of Cincinnati, where I was underwhelmed by…
One of the things I love about being a food writer in Seattle is that people are constantly bringing me…
The catch? You have to bring 20 of your closest friends.
If you’ve been driving up Cherry lately, you’ll have seen that new restaurant openings are afoot at 23rd and 30th….
Kind of the Appalachian Sufjan Stevens.
The David Goldstein special releaseAs a kid, my mom had a copy of the Baker’s Coconut Cut-Up Cakes booklet that…
Where to get a seafood fix from the humblest of critters.
You may have noticed a slew of changes that have been taking place on the margins of the Weekly’s website….
Well, PETA’s just announced its annual, much-awaited ranking of best stadiums in America for vegetarian sports fans. Guess what? Safeco…
Two restaurant gossip items you might want to add to your score sheet:If you don’t read the Daily Weekly, our…
I have to run off to the dentist this morning, so this week’s food news roundup is, well, practically nothing:Lost…
Even in uptight Seattle, sometimes its a delight to be waited on well.
Man, Seattle. You sure love to throw parties in the summertime. Saturday night, I was trying to impress a visiting…
The Ballard SeafoodFest is coming up this weekend, and I’m probably going as I always do for the smoked salmon…
Raw and cooked, evil and sensual, earthy and candy-sweet: a luscious study in contrasts in West Seattle.
Local celebrity chefs are packaging their own branded seasonings. Are these salts worth springing for?
