(No animals were harmed in the making of this blog post.)
Get ready for the burger that drives the East Coast wild.
His secret blend is what burger dreams are made of.
Chef/owner Scott Staples (Quinn’s, Uneeda Burger) continues to reinvent the burger at Feed Co., which opened in Redmond in July 2015, and now has a location in the Central District
MOHAI’s new exhibit traces the city’s food journey. To celebrate, curator and Seattle food writer Rebekah Denn’s expanded excerpt from the exhibit presents some iconic—but not fancy—food pairings with Washington wines, beers and spirits
There are a lot of reasons to mope around right now. Drown your sorrows in a heart-shaped box of chocolates or get out there and try to enjoy yourself.
A hot, juicy hamburger is as classic—and American—as apple pie, yet it straddles several current food trends, including the rise of comfort food and the desire for a fast, affordable meal that is made with integrity—a game we’re always upping in S
Beer guru Kendall Jones' infographic guide to pairing your burger and brew.
A puny dish of sodden calamari, a sad plate of flabby, lukewarm wings, a can of Pabst Blue Ribbon—it’s the dreaded not-so-happy hour, wherein a restaurant offers you “bargains” like these if you get there early enough.
Oh, thank you, Earl of Sandwich, the first man to put meat between slices of bread. And thank you, too, people of Hamburg, Germany, who, legend has it, made a steak of ground meat and called it a hamburger. That was 300 years ago, give or take.