Eat and Drink

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

From a mathematical sense, pi is pretty cool on its own. But Pi Day (tomorrow, 3.14, obviously) is even better—because pi is generally celebrated with pie, and pie is even better than pi. In my book, anyway.