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Posted on Fri, 06/07/2013 - 1:22pm

5 Booze-Free Drinks Too Cool To Be Called Mocktails

By: 
Leslie Kelly

A wonderful thing happened during the current cocktail revolution. While mixologists were carefully crafting, their enthusiast spirits spilled over and booze-free drinks have gotten a whole lot more interesting.

I’m pretty high on the shrubs, tonics and house-made sodas showing up on drink menus. I’m sweet on sours. And, especially this time of year, I’m a sucker for a good old-fashioned lemonade.

Here are my five favorite drinks that are way too cool to be called mocktails: Read more »

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Posted on Thu, 06/06/2013 - 5:33pm

The Must List: Power Tool Drag Races and 10 Fun Days of Science

By: 
Seattle Magazine Staff
Georgetown Power Tool Drag Races Seattle
Photo Credit: 
JMabel

Must Experiment
Seattle Science Festival
A huge success last year, the second annual Seattle Science Festival boasts hands-on experiments, sci-fi movies, live demonstrations, activities and public talks on topics ranging from “The Scoop on Poop” to “Thought Experiments on the Question of Being Human” to “The Science of Ice Cream.” Plus: a seven-hour event entirely focused on bubbles, an exploration of how scientists are trying to reinvent the toilet and, of course, robots!
Read more »

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Posted on Thu, 06/06/2013 - 4:43pm

Late Spring Bar News

By: 
A.J. Rathbun
Photo Credit: 
Courtesy of Boka Restaurant
Icy-cool adult popsicles at Boka

It may seem— this week at least— that summer is fully upon us. But it’s still the tail end of spring, with plenty of news and tidbits about bars, bartenders and bar-ish things blooming.
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Posted on Wed, 06/05/2013 - 8:57pm

West Seattle Artist and Seattle Mag Fave, Christopher Boffoli, Featured in New York Magazine

By: 
Allison Austin Scheff
One of the many clever images from Christopher Boffoli's Big Appetites Series

I am loving this! Read more »

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Posted on Wed, 06/05/2013 - 4:51pm

RockCreek Is Chef Eric Donnelly's Labor of Love

By: 
Leslie Kelly
Chef Eric Donnelly with his girlfriend, Christy Given, doing a little DIY finishing work on RockCreek

We’re used to seeing chefs breaking a sweat, but it’s usually on the line in the kitchen.

Last weekend, I spotted chef Eric Donnelly doing some serious manual labor on his new restaurant, RockCreek. It’s tucked behind Uneeda Burger, which is where I was heading for a salted caramel shake. (Yes, it was every sip as good as I remember from the last few times I’ve made the trip to that ever-slammed sandwich spot on the border of Fremont and Wallingford.) Read more »

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