With roots in pre-boom Seattle, Il Bistro is still no relic.
What’s in, what’s fresh, what’s cooking.
Everybody who stays abreast of local wine news knows that the syrah grape is destined to be Washington’s Next Big…
It is said that great things come in small packages. Sometimes they come in ugly packages, too. Union, which opened…
A candlelit corner; a table for two; gleaming glassware. But what to put in the glasses? How many people, after…
Silver Lake Winery.
A masterful interpretation of a little-known cuisine.
I read an article recently about Stimson Lane, the parent company of Chateau Ste. Michelle and Columbia Crest. It seems…
A regal new Wallingford restaurant brings Thailand to Seattle—literally.
Champagne and spring rolls
Oysters, wine, & thou
A little bit of everything, and then some, in the International District.
Food and/or beverage news? E-mail food@seattleweekly.com Advance registration or reservations are recommended for most of the following events. Prices exclusive…
Took herself to the Collins Pub the other night. (It was the eve of her birthday, and that was her…
The luxury and languor of midday overdoing it.
The plate is loaded: crostini with roasted red peppers, chicken liver p, deviled eggs, a salad of fennel and beets,…
It has all happened very quickly. Ben Smith released the first wines made under his new Cadence label a little…
During the summer of 2003, the Washington state ferry system decentralized its dining program, inviting food-service vendors to compete for…
Bring a fork, Jeanette isabella: Holiday dining without tears Crisp winter air stinging your nose, brightly lit Christmas trees lining…
The man behind Settebello shows he’s still got it—mostly.
