During a recent dinner at Dot's Delicatessen (yes, they serve dinner, and yes, you should go; the food is very good), our server dropped the news that Dot's would be renovating to make dinner seating more comfortable.
When I followed up with Dot's owner, Miles James, he told me that the renovation will be a little more involved. In fact, Dot's Delicatessen will close and reopen, becoming Dot’s Charcuterie and Bistrot.
It seems a bit fuddy-duddy to say "hostess gift," but many of us will be attending holiday parties in the coming weeks and no one wants to show up empty handed. So here, a few delicious food (and drink) ideas for what to bring. They'll appreciate more than just the thought.
Seattle Sweets & Co. caramels available at Sweet Mickey's in Ballard. I prefer the plain, salted version, but you can purchase an assortment with all sorts of intriguing flavors (black pepper grapefruit!).
After a few soft-opening dinners over the weekend, Spinasse and Artusi owner, Jason Stratton, is finally ready to launch Aragona. She opens to the public tonight at 5pm for dinner, with lunch service following in the coming weeks. Chef (and Top Chef contestant) Carrie Mashaney is helming the kitchen.
It's high eggnog latte season, it's true. But I prefer more filling ways to warm up. If, like me, you can't seem to shake the chill--and the forecast is for frozen temps until Monday--here, a few ideas for how to warm up from the inside out.
It all began a year ago last September. I was chatting with Sun Liquor barman Erik Chapman about his homemade eggnog for our December issue. I'd heard very good things about his boozy nog, which he makes the weekend of Thanksgiving and ages for a month. But I'd never tasted it; he only serves it on Christmas eve and Christmas day and for me, it's pretty hard to sneak away at those times.
As I impatiently await the opening of Aragona, the Spanish restaurant from design-obsessed chef and owner Jason Stratton (Artusi, Spinasse), Stratton kindly sent over several pictures he took of the food and the space. Not to mention the westward view (above), which isn't too shabby, either. Here, a peek at what's on the menu, and a taste of how the place will look and feel.
You’ve got to love a book with a happy ending.
The award-winning Microsoft Cookbook has raised more than $175,000 for FareStart, the culinary career training and placement program for homeless and disadvantaged people.
I'm back with another entry in the Tough Life journal.
This time, I, along with the other editors of Seattle magazine, was treated to several dozen still-warm, just-baked cookies from Robin Wehl, who's opening her first cookie shop, Hello Robin, in early December on Capitol Hill's 19th Avenue.
Affable celebrity chef Michael Symon is the special guest at this year's St. Martin's University Gala on Saturday, an annual event that raises scholarship funds for students with a live cooking demo and both live and silent auctions. This will be the eighth year of the gala, and the third with a celebrity chef as the focus, with St. Martin's alum Armandino Batali acting as the driving force behind that initiative.
Our Best New Restaurants 2013 feature is hitting newsstands now (look for Mackelmore on the cover!) and while I'm excited--I love the challenge of putting the top 11 in order, and this year I snuck one last restaurant in there at the last minute (can you guess which it is?)-- I'll admit to a touch of trepidation.
As the bridge-and-tunnelification of the Pike-Pine corridor steadily pushes residents of the Hill out of the area, especially on weekend nights, businesses are branching out into other corners of the hill. We watched the wave hit the crest of the hill three years ago, leaving the Melrose Market in its ebb. Then 12th was conquered (Ba Bar, Presse & Stumptown, Von Trapp's).
Now everyone's got 19th in their sights. In the next few months, two new restaurants will open, one will expand, and a grocery will move in.