Eat and Drink

Mostly, we use food holidays to justify cravings.

The spicy tart flavors of a fresh Bloody Mary pair perfectly with the briny Shigoku oyster. Chef Wesley Hood of Aqua by El Gaucho shares his recipe

In celebration of Taste Washington, the nation’s largest single-region wine and food event that kicks off this week: 10 exceptional bottles for those considering starting a Washington wine cellar

When it comes to sandwiches, I’m usually all about the condiments, the pickles, the cured meats, the flavor. But then I met newcomer Bar Harbor’s Connecticut-style lobster roll

The chain's new Sammamish store opens Wednesday—try these toasts tonight

Our local whiskey distillers are supplying an ever-expanding shelf bursting with intriguing choices. To start your sipping, here are five new-ish highlights covering a range of tastes. The best experience is to try these at the distilleries

Whether you're planning a night out on the town or staying in at home, cocktail critic AJ Rathbun has a drink for you

Two Seattle shops put the frozen dessert in prime position for a local takeover

All images by Colin Bishop

Think globally, eat locally: The best spots for world tastes in Seattle

When I first wrote about the nascent Washington distillery scene in 2011, the selection of local whiskey was very different from what it is today. It’s now a bottled wonderland, and in many ways, our state’s distillers are just getting started