Author David Kamp writes about life in The United States of Arugula.
Sea turtles, anemones, and artichoke dip, oh my!
Canlis’s head sommelier, Shayn Bjornholm, moves on and his apprentice steps into the role.
It’s playtime at dessert queen Sue McCown’s new solo showcase.
Neither snow nor rain nor heat nor gloom will prevent the post office snack shack from delivering frill-free food.
Winter whispers “warm whiskey.”
A Capitol Hill restaurant specializing in lychee martinis, fried calamari, and people-watching windows.
This Seward Park cafe/restaurant can’t quite decide what it wants to be. At least the Ovaltine latte tastes good.
Secrets of Seattle’s most successful chefs.
The flavors are amped up at Seattle’s newest Trinidadian restaurant.
Cheap well drinks, tony ambiance, severed heads. And sparks ignite when Widow’s Kiss meets red-pepper hummus.
Maria Hines’ all-organic Tilth Restaurant is virtuous without being preachy.
Where to find Seattle’s best, er, only tlayudas and pambazos.
A public house for reading, beer drinking, and $4.25 calzones.
Tea and cocktails are two great trends that go great together. Seattle bartenders, are you listening?
When forced to drink with the Greeks, forgo the ouzo in favor of metaxa, a brandy-liqueur hybrid.
Two new MLK restaurants make it worth braving the light-rail chaos.
January 24 – 31, 2007 (expanded from print version).
November 8 – 15, 2006 (expanded from print version).
New and newish venues to tipple.
