Eat & Drink
Mix It Up. Try old-school cocktails this holiday season
These 10 drinks may not be on the menu at your local bar, but all pack a punch as well as some colorful history
Editor’s note: A version of this story previously appeared in “Seattle” magazine. Impress your guests this holiday season with these 10 concoctions from a vintage bar guide from Glenn Shaw Creations – supposedly from the 1950s – found in an antique shop in Olympia a few years back. Keep in mind that these drinks may…
Sip, Slurp, Celebrate at Frank’s Oyster House
Let’s be Frank about Champagne
The best bubbles in Washington state may very well be found at an East Coast-style restaurant in Seattle’s Ravenna neighborhood. That, at least, is the opinion of The Champagne Bureau, USA, which has named Frank’s Oyster House and Champagne Parlor as one of the top 10 bars and restaurants in the nation for the quality…
Seattle Buildings Just Let It Bee
There’s a buzz happening throughout the region
You know the Smith Tower as Seattle’s original skyscraper. You know that the 108-year-old, 38-floor tower was once the tallest building west of the Mississippi. You may not be aware that the 22nd floor is now home to an apiary containing a thriving colony of thousands of honeybees. It is one of several apiaries located…
Fried Chicken Frenzy
Jollibee opens first Seattle location in Mount Baker
Jollibee, the largest Filipino fast-food chain, is opening at Rainier Valley Square in Mount Baker June 7. Known for its crispy Chickenjoy fried chicken, chicken sandwiches, and the iconic peach mango pie, Jollibee has amassed a cult following worldwide.
Diaspora Presents a More American Americano
Seattle boasts the first yaupon espresso roaster on the West Coast
Diaspora Cafe Yaupon Espresso roasts, serves, and sells yaupon, the only native North American caffeinated plant — and along with it, a message of celebrating Indigeneity. The dried green leaves, roasted, ground, and brewed like espresso, produce a drink somewhere between coffee and tea.
Renewal at the Farm Table
Enjoy spring's bounty at these Pacific Northwest farm-to-table restaurants
In the Pacific Northwest, spring brings the early beginnings of new life. It is a fleeting yet fruitful season as the long, damp winters of the Northwest slowly warm up and dry out, yet embody the misty, lush terrain characteristic of the region. Greens begin to grow, halibut and salmon return to the rivers, lamb graze on fresh grass, and flowers bloom in abundance. This also means innovation in kitchen.
Up-N-Down For In-N-Out?
Would you drive to Ridgefield for this exalted burger?
I was at my favorite burger spot last weekend (more on that later) when the subject of In-N-Out Burger inevitably came up. You’re a rock-residing recluse if you haven’t heard that the ridiculously popular burger joint is considering opening its first location in Washington state.
‘The Lunchbox’
Luke Kolpin brings a sense of experimentation and whimsy to his work at Cedar + Elm
Would you try salted caramel ice cream with hints of mushroom? How about pumpkin with a drizzle of seaweed oil? Chef Luke Kolpin, head chef at Cedar + Elm, located within The Lodge at St. Edward State Park in Kenmore, hopes you’ll give some unexpected flavor combos a try.
Photo courtesy of The Lodge at St. Edward Park
Seattle Restaurant Week Starts Sunday
Get some great deals while supporting favorite establishments
For two weeks, you can eat your heart out in Seattle and surrounding neighborhoods during Seattle Restaurant Week. From April 14-27, prepare for exclusive, budget-friendly menus at over 200 restaurants throughout the city.
The Region’s Best Mexican Food is in a Snohomish County Parking Lot
Hidden Gems Weekend Market is again open for business
Among the 20 aisles of some 300 vendors selling everything from Native American beadwork to the classic flea market assortments of knickknacks and hardware, sits the Northwest’s biggest and best assortment of regional Mexican cuisine, street foods, and snacks.
Kitchen Conversations With J. Kenji López-Alt
The Seattle chef discusses online feedback, appropriation, and his goals as a noted food writer
Currently, he’s juggling projects for his YouTube channel, working on a new cookbook aimed at everyday cooking, writing another children’s book, and launching a podcast with Deb Perlman of Smitten Kitchen.
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