Issue

April 2016

Best Restaurants in Seattle

Our Favorite Places to Eat Right Now
Plus: 4 Most Affordable Tasting Menus and the Brightest Wines for Spring Menu Pairings

From this Issue

Spring fashion transports us back to a time when aerospace was the next frontier, when travel was luxurious and flying was the first-class way of getting where you wanted to be.

The Museum of Flight cleared us for landing to celebrate Seattle’s history of aviation innovation. Let’s fly away.

Sticker shock. It’s not a feeling I experience often after 17 years of working as a restaurant critic and food writer. My idea of value is likely different than most. I long ago became inured to the idea of spending a significant chunk of the rent for a blowout omakase experience at my favorite sushi bar.

Jason Stratton
General manager and executive chef, Mamnoon

Photographed February 9, 2016, at Mamnoon on Capitol Hill

Sure, it’s their job to chase down and road-test the latest trends and hot spots, but where do our food writers really dine? What do they recommend to friends and visitors looking for a restaurant? Our food critics’ choices offer a tasty peek into their eating habits.

Jessica Yadegaran

Best Neighborhood Restaurant
Porkchop & Co.
Ballard, 5451 Leary Ave. NW; 206.257.5761; eatatporkchop.com

Best Eastside Restaurant
Café Juanita

Most of us associate cream cheese with a certain mid-Atlantic city—but slather it on a frankfurter and suddenly the all-American food-cart fave becomes a “Seattle Dog.”

So, what gives?

STEP BY STEP: For the past three years, Grant Crilly, cofounder of Seattle startup ChefSteps (chefsteps.com), has whetted the appetites of more than a million followers worldwide with his company’s instructional videos, which break down the most difficult of recipes for home cooks at all levels.

Stateside
Capitol Hill, 300 E Pike St.; 206.557.7273; statesideseattle.com

In late October, Americans got their collective panties in a twist when a meeting of experts brought together by the World Health Organization concluded that red meat “probably” causes cancer.

Artisanal bread has deep roots in Seattle’s food culture; Essential Baking has been making organic hearth breads here since 1998, and Grand Central (based in Portland, Oregon) arrived to open its first Seattle bakery in 1989. But since Columbia City Bakery—maker of what many consider the best breads in Seattle—opened a decade ago, there’s been a carb-fearing, gluten-avoiding lull.

THROUGH 5/1  David Martin, curator of the newly opened Cascadia Art Museum in Edmonds, may well be our region’s leading authority on Northwest art history.

Good mole is cloaked in secrecy.

Every American city experiences its own transition into spring, but have you noticed that Seattle’s springtime shift feels accelerated somehow? That where other cities amble from winter to summer, Seattle hurtles? It’s not our imagination.

Seattle children’s book author, illustrator and mother Sanae Ishida decided to add one more thing to her harmonious plate: sewing.

With both Italian ancestry and a lifelong career in cooking Italian food, chef/owner Jerry Corso of Bar del Corso (3057 Beacon Ave S; 206.395.2069; bardelcorso.com), a small neighborhood pizzeria on Beacon Hill, focuses on classic Italian flavors and technique.

The Cocktail: Jade Pagoda  

Last November, The New Foundation Seattle surprised the art world by announcing the creation of The 100K Prize—a biennial, unrestricted award of $100,000 presented to an influential, U.S.-based female artist in honor of her exemplary artistic achievements and enduring commitment to her art.

Becoming a tattoo artist was an improbable choice for Shannon Perry, the owner of Valentine’s Tattoo Co. (by appointment only) on Capitol Hill. “The funny thing is that I have a needle phobia. Still to this day, if a doctor draws blood, I feel like I’m going to pass out,” she says.

For years, the lots in the vicinity of Second Avenue and Pike Street have been little more than neglected corners eagerly passed by pedestrians as they make their way between Pike Place Market and Seattle’s downtown retail core.

ercer Island senior Sarah Stewart, 18, spent her freshman and sophomore years at a private arts school in Michigan, where some kids—not Stewart—frequently got stoned to beat small-town boredom.

Those towering evergreens that surround the city sparked the lumber boom of the late 19th century and continue to draw lovers of the great outdoors today.

Just when you thought it was safe to go back into the Washington State Convention Center, Emerald City Comicon (4/7–4/10) returns, bigger and badder than ever.

To talk about the state of the Seattle Police Department (SPD) is, in many ways, to speak in contradictions.

The new State Route 520 bridge—at 7,710 feet, the world’s longest floating bridge—opens this month, and it’s bigger and better than ever.

Rebecca Luncan’s animal portraits are remarkable for their comprehensive realism, but even more so for their size—some as small as 3 inches.

“Made up of dreamers, makers and doers in the Pacific Northwest” is how Cambria Cox describes The Field Trip Society, the service she launched late last year to provide adults with the sort of mini, mostly out-of-the-classroom adventures we all loved as kids.

In Seattle, it’s easy to keep up with the latest tech; it’s harder to know what to do with all the old gadgets when you upgrade. Luckily, there’s a new solution for tech-savvy Seattleites hoping to trade in their still marketable used electronics, such as game consoles and laptops, and earn some cash in the process.

Where: Downtown Olympia, our vibrant state capitol, less than a 90-minute drive from downtown Seattle.

These stylish pieces ensure you’ll be suited up for any kind of April shower

New research from the University of Washington (UW) could make life easier for the one in 50 Americans affected by limb paralysis.

If you’re a fitness buff, or live within earshot of one, you’ve probably heard of TRX, a “suspension trainer” composed of a pair of thick straps dangling from above with handles at the ends.

Seattle media is being significantly reshaped, undergoing the impacts of technological disruption every bit as significant as climate change. How people get, digest and disseminate “news” has changed globally, and is being felt locally. Established local media are often having to respond to bruising changes, whether they like it or not.