RABBIT, DUCK, WHATEVER “Keep it in your head that you’re gonna win, and you will”—with that philosophy, Rainier Club sous-chef…
Showdown at the K Corral.
THIS WEEK NOV. 1-2 If you’ve never had fresh (never frozen) king crab, you don’t know what king crab tastes…
As you read these words, the first fruits of Washington’s 2002 wine grape harvest are being clipped delicately bunch by…
My pub is better than yours. I can get away with claiming this because my local is a great pub….
You’ll want to keep this place all to yourself.
Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE…
One of Olympia-based artist Stella Marrs’ signature collages features a cat wearing a bib and ridiculous grin, the words below…
By Eric Ripert and Michael Ruhlman (Artisan, $50)
The secret is out. Belgian beer is, if still not a household word, well known among those who enjoy good…
South Australian winemakers are producing some of the finest red wines in the world; they have the most modern techniques…
Shuckers serves ’em plump and fresh, R or No R.
LEAD US NOT INTO TEMPTATION . . . As if pushing chocolate weren’t enough, Dilettante Chocolates founder and chief chocolatier…
There’s good news brewing from the North End and the Eastside, and I’m not just talking about Rogue Issaquah Brewhouse…
AUSTRALIAN MEAT PIE COMPANY My family and I spent two years in Cronulla, Australia, when I was a toddler; my…
Even among Oregon winemakers, John Eliassen qualifies as an obsessive. It’s tough enough having your business depend on the fickle…
The best seat in Ballard is in front of Dandelion’s kitchen.
Having your beef, pork, and lamb, and eating it with a clear conscience, too.
At the newly reimagined Seattle Art Museum Cafe.
Funky in SoDo or slicked-up for the food court, the secret of barbecue is simple: ‘low and slow.’
