Maybe it’s just me, but vegetarian restaurants aren’t the first place I think of when I want to get my…
“Summer is Fruitful. Summer is Generous. Summer is Exhausting. If you have a garden, too many things come in too…
Slate’s food and drink editor, L.V. Anderson, recently ran a piece titled “Hey Food Writers, Stop Comparing Food to Women.”…
It’s opening week of The London Plane (Phase 1), Matt Dillon’s (Bar Sajor, Sitka & Spruce) new spot in Pioneer…
If you’re into shows like Iron Chef and Chopped, and you’re looking for a special occasion to drop $175 a…
“Summer is Fruitful. Summer is Generous. Summer is Exhausting. If you have a garden, too many things come in too…
I’m fully aware that as a former New Yorker, I’m something of a pizza snob. I like a thin, crispy…
Fresh back from a week-long driving trip on Vancouver Island, here’s a mash-up of my best food moments. If you’re…
I feel a little odd talking about the pancakes at St. Clouds when their Grandma Hazel’s Sour Cream Coffee Cake…
Rachael Coyle can trace her dream bakery space to the Surrogate Hostess, a bygone restaurant at 19th and Aloha that…
I didn’t grow up eating fresh figs. Figs were dried, wrinkly, overly sweet, like raisins but bigger. I always thought…
In a city where restaurants pride themselves on their local, farm-to-table offerings, a farmer’s market dinner almost sounds superfluous. But…
In a city where tourists come expecting great seafood, it’s a dirty little secret that Seattle’s seafood scene has—dare I…
Last week I mentioned my plan to make gazpacho over the weekend – but not the common tomato-based one. Instead,…
My daughter just turned six recently and is learning to read and write. I’m sharing her first “restaurant” review (see…
I came in from lunch yesterday to find this bag (see pic) filled with a lovely assortment of yellow, purple…
Check out our “Spirit Cheat Sheet” in today’s issue of Seattle Weekly – on stands and online now – where…
Yeah, so what I ordered chicken from Salumi today? It’s not always about pork people. Besides, I work in the…
The chef and restaurateur responsible for Tavolata, How to Cook a Wolf, Olives & Anchovies, Staple & Fancy, Bar Cotto,…
When I went to Spur Friday night, I was looking forward to one of their craft cocktails and one of…
