Restaurant Insider

Wednesday, 04/06/2011 8:29 PM
It's been a week since the awful news hit that Scott Simpson had passed away at the age of 38.
Thursday, 03/31/2011 6:18 PM
March 31Dish it Up!Ballard$20 from Sushi-making class (with Hajime Sato of Mashiko Japanese in West Seattle) to benefit Red Cross   
Wednesday, 03/30/2011 9:16 PM
By: Cody Bay
Poquitos
"Poquitos" is about as fitting a name for Capitol Hill's new Mexi-palace as “Tiny” is for a 300-pound man. I got the chance to soak it all in at the pre-opening party on Friday, and nothing owners Deming Maclise and James Weimann (the powerhouse duo behind Bastille Cafe & Bar) have done with their latest project is small.
Wednesday, 03/30/2011 4:59 PM
(Can't run with scissors!)Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup.  Ribbons of kale add color, texture and major nutrients.  Serve with Pumpkin Pecan Muffins or a bit slice of warm bread and butter.  Who can resist?  Printable recipe click here.
Monday, 03/28/2011 9:58 PM
I recently happened across an online commenter lamenting the pizza options in Belltown. The post was entitled “Bring Back World Pizza.” Well commenter: wish, granted.
Friday, 03/25/2011 6:08 PM
Every year I come at the big April Best Restaurants issue from a different, hopefully fresh angle. This year, my inspiration was former New York Times restaurant critic Frank Bruni's farewell piece, at the end of which he argues that there is value at every price level.
Wednesday, 03/23/2011 9:06 PM
There's a lot to be said for an outsider's view of things. Frankly, there's just less baggage. He/she doesn't take sides, doesn't play favorites, doesn't have a history (good or bad), so the opinions are pure. Or purer. When it comes to, oh, I don't know, a food writer from another city's take on restaurants here in Seattle? I think it's refreshing to read what they see, how they taste things. It makes me challenge my own assumptions.
Wednesday, 03/23/2011 5:58 PM
In the kitchen at Alinea
In the restaurant world the ever-humble chef Grant Achatz rubs elbows with Thomas Keller, Tony Bourdain, David Chang and Eric Ripert. Last week he was in town with his new book Life, On the Line and talking with 130 Seattle fans at Tom Douglas’ and Kim Ricketts’ soiree for him at The Palace Ballroom.
Wednesday, 03/16/2011 10:23 PM
(Steve gets deep)Find out how to prepare perfectly roasted potatoes and get tips on enticing kids to eat more vegetables all in the same video! Printable tips and recipe?  Click here.
Monday, 03/14/2011 5:08 PM
In the fall, as we worked on our February celebration of nerds (see the Nerd Issue), it fell to me to interview Nathan Myhrvold, the man behind Modernist Cuisine, the 2,438 page, six volume tome that aims to be the first, last and every word in between on molecular gastronomy. Only, don't call it that I was warned.
Friday, 03/11/2011 5:34 PM
There's no dilemma about this omnivore delight.  Lime, cilantro, garlic and some heat rubbed into some grass fed beef.  Medium rare strips served over salad with cucumber.  I'm salivating, how about you? Printable recipe? Click here.
Thursday, 03/03/2011 7:05 AM
Three and a half years ago technologist/chef/inventor/photographer/physicist Nathan Myhrvold (whom we wrote about in last month's Nerd issue) set out to write the definitive book on modernist cooking and molecular gastronomy, a la elBulli’s Ferran Adrià, Al
Wednesday, 03/02/2011 3:43 PM
(Steve imagines roasting a turkey)Dreamy creamy Thai-flavored sauce made from coconut milk, peanut butter, maple syrup, fresh ginger and toasted sesame oil. Pour it over fried tofu, cooked, greens, rice, grilled chicken, blanched vegetables and more. Printable recipe here.
Monday, 02/28/2011 7:00 PM
I'm thrilled to announce that Fat of the Land author Langdon Cook is our newest columnist at the magazine.  Lang, as he's known by friends, is the kind of guy that, when he says he'll be "off the grid," really means it; he's known to disappear down the coast and up to the wilds of British Columbia for weeks at a time on foraging, fishing and mushroom hunting expeditions.
Thursday, 02/24/2011 3:33 PM
Today's pressure cookers are safe and efficient. I love using mine to cook beans, grains and root vegetables, even applesauce. Here's how. (for printable instrutions, click here)