Thank you Adam Platt (Grubstreet) for so trenchantly articulating my own frustration with the decline of quality desserts in restaurants….
Never before have chefs been so invested in every element of their plates. With access to amazing, increasingly varied local…
These days, we almost take it for granted that the restaurants we flock to will come with a handsomely appointed…
If you follow food in Seattle, you’ve either heard of—or are a devotee of—Kraken Congee, a pop-up that’s established a…
Growing up, one of my favorite things to eat for breakfast was my grandmother’s Monkey Bread. It was always such…
Just over a month in, Brimmer & Heeltap has already achieved what every restaurant hopes to: a full house by…
Going into my coffee date with Mike Law, I knew that the Seattle chef was a Southerner from Winston Salem,…
When I last interviewed Carrie Mashaney, recently eliminated on Bravo’s Top Chef Masters and chef de cuisine at Aragona, a…
Part of the allure of Downton Abbey for me is the food — watching Mrs. Patmore send out all of…
I have a confession to make. I had Christmas dinner at The 5 Point Cafe, quite possibly the only place…
It was an explosive year in Seattle’s food and drink scene—full of exciting new restaurant openings, some (unfortunate) goodbyes, Kickstarter…
Each week we ask a pro what’s hot, lukewarm and freezer-burned in the food world. This week’s guest: Meeru Dhalwala,…
It was an explosive year in Seattle’s Food + Drink Scene – full of exciting new restaurant openings, some (unfortunate)…
It was an explosive year in Seattle’s Food + Drink Scene – full of exciting new restaurant openings, some (unfortunate)…
Jason Wilson’s (Crush) new restaurant, Miller’s Guild in the Hotel Max, has officially opened after a couple weeks into a…
Each week we ask a pro what’s hot, lukewarm and freezer-burned in the food world. This week’s guest: Wayne Johnson,…
The last two times I ate at Le Petit Cochon, the small Fremont restaurant was noticeably quiet. Granted, those were…
A brilliantly shot, but sobering account of food production and mass consumption — and a reminder of why we should…
Each week we ask a pro what’s hot, lukewarm, and freezer-burned in the food world. This week’s guest: Joe Rieke,…
Each week we ask a pro what’s hot, lukewarm and freezer-burned in the food world. This week’s guest: Kamala Saxton,…
