As you may know, Washington State liquor laws have changed dramatically this year. I talked about it here back in June, which doesn’t seem that long ago. But in the rapidly changing liquor landscape, that’s much longer than it seems. Since then, we've heard about spirit and booze sales plunging, people moon-shining bottles across the Oregon border, and everything was breaking like a dropped glass.
Just got back from a week in sizzling So Cal, visiting my sis, going to see The Book of Mormon (Yes, it lived up to the hilarious hype. Get your tickets for the Seattle dates!) and soaking up loads of local flavor. Had the BEST Mexican food ever – crispy duck skin tacos at a place called CaCao Mexicatessen, y’all! – and lapped up the most velvety rich organic butterscotch ice cream at an adorable place called Mother Moo in Sierra Madres.
Hello, hello. Master of the Obvious here to report that Bravo has just "revealed" that Season 10 of Top Chef will be located in Seattle. Herm... I think a little birdy might've broken that news earlier this summer?
The show debuts November 7th at 10pm. And naturally, first thing I did when I got the press release was search the lineup for a local cheftestant.
The kids are back in school! Don't let them be the only ones out there soaking up new knowledge – here are a few educational opportunities you could, um, soak up as well.
One of the most important seasons is upon us: tailgating. I believe football has also started.
I’ve never turned down a beer served from the bed of a pickup truck, but I think it’s not a bad idea to serve a beverage that’ll set your pre-stadium experience above the rest. With that in mind, here are five fan-tastic drink recipes for pre-game parties.
The team behind one of our favorite food trucks, Marination Mobile, will open a second brick-and-mortar location. Named Marination ma kai (after a Hawaiian phrase that roughly translates to "near the sea"), the restaurant will be located on Alki's beachfront.
Open 6am-10pm daily, the new location will serve Marination's already popular Hawaiian-Korean fare for lunch and dinner, in addition to "island breakfast staples" and some new items (Hawaiian shave ice!).
It seems there's a lull every late summer, a time when only a couple of restaurants open their doors. Makes sense: Most hope to open before the big summer eating rush, a time when profits can almost double thanks to extra seating outside, and extra drinking to toast blue skies and sun-kissed skin.
We're just coming out of that lull and we're now on the verge of another swell of restaurant openings. Here are a few of the restaurant's I'm excited about.
Okay, say you have this "friend." And that "friend" is just insistent about not trying any drinks made with a particular spirit. They’re bound to say “I just don’t like drinks with gin” or whiskey, etc. Perhaps they had one bad experience when they were 17—when they shouldn’t have been drinking—and have never dared to revisit that particular spirit since. Well, I’m here to help.
I’ve never been any good at jigsaw puzzles. Too impatient or to right-brained to try and visualize how the pieces fit together. Still, I have a lot of respect for people who can take a bunch of parts and make a sum that’s something special.
That goes double for winemakers who build layers of depth and complexity through blending. Even straight-up varietals benefit from a little bit of this and a splash of that.
Every time summer nears its end in Seattle I think, How did the endless days of sun fade so quickly? Wasn’t it just light at eleven o’clock at night a few days ago? And now you’re telling me that fall is about to start, and soon winter will be here, with its dreary days of gray?
It was billed as a mini Lamb Jam, but there were some MAJOR flavor going on at last weekend’s American Lamb Throwdown in Ballard between the chefs at Staple & Fancy, Bastille Café and Bar and butcher extraordinaire Russ Flint from Rain Shadow Meats.
As days get shorter and cooler and summer slips away, it helps to have something tasty to look forward to, right? Fortunately, there are a bushel of super groovy foodie events coming up.
A friend wanted to take her out-of-town significant other out for barbecue in Seattle and asked me to make a rib recommendation. Sorry, no can do. Oh, I’ve tried to find some good bones to gnaw on, but have so far come up empty.
Yes, I realize that makes me sound like a smoked meat snob, but I don’t care. Three years of living in Memphis spoiled me.
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