sandwiches

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

In the midst of a restaurant renaissance, we tap Seattle's culinary rock stars for the best food and drinks in the city

As summer draws near, we anticipate many extreme culinary adventures, like attempting to balance plates of La Bodega’s epic paella in our hands while inhaling Chef Manu Alfau’s glorious empanadas.

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.

Most of us don’t need the census numbers to know that the largest concentration of Jewish households in the state is on Mercer Island. The puzzler is why it took this long for a good Jewish deli to open there.

Dave Harris’ sandwiches have been making people fat and happy for more than a decade, first at the Other Coast café, where he dreamed up the Rajun Cajun sandwich when he opened that stellar deli on Ballard Avenue in 1999.

Hey, anyone want to join me for a day of playing hooky and having lunch at the beach? Great, we’ll just stop at this pink roadside shack in Ballard for onion sandwiches and hit Golden Gardens.