So many colors, so many flavors and plenty of time in the sun to enjoy them both this spring.
The thermostat rises above 60 degrees and this ardent wine consumer is cracking open some Vinho Verde. If you’re not familiar with the green wine of Portugal, you should get acquainted. It’s cheap (usually around $8 retail), it’s spritzy (just a enough fizz to tickle your tongue) and (more…)
Melting pot cuisine — spaetzle and drink — pays respect to a city full of cultural influences.
Nothing against the initial restaurant, but Matt’s in the Market is actually located at Lecosho in the Harbor Steps. At least, Matt Janke, the Matt, is. After leaving his portion of the partnership at his namesake paragon location in Pike Place Market, (more…)
Ethan Stowell ventures out to keep it cool, cheap and choice with his new Ballard pizzeria.
You guessed it. Ethan Stowell and his team of culinary experts are at it again in Ballard (with more soon to come under “The Grubb Brothers” production name), this time with hand-tossed leafy salad, house-made spaghetti or gnocchi and, of course, lavishly doughy pizza.
Go German or go home with this classy establishment’s pan-fried whole trout.
Chef Cormac Mahoney was quoted by City Arts last October stating that he found the adage “farm to table” to be a “stupid term,” in more or less obscenities. Mahoney, whose stance is that all food is “farm to table” and should be sourced from the right places at the right time, is known for his audacity and bawdiness both in print and in his kitchen. (more…)
The Columbia River Gorge gives more than scenic views with standout wines ideal for food.
One bumpy bus ride, three downed bottles of water and 230 miles left in the dust toward Seattle, this wine scribe made her first appearance in the delightfully charming village of Hood River, Oregon. The streets are lined with mom n’pop businesses (more…)
Chef Giordan cooks up local-centric fare with a Euro-twist and affection for wine.
A chef who fouls up poutine should consider a job alteration. Pronounced “poo-tin,” the traditional Quebec-French dish consists simply of crisp potato fries, chunky cheese curds and a bountiful portion of gravy spread on top. (more…)
Pull out the high school French lit, Chez Shea’s Tartare is in need of some Bordeaux.
There’s something significant about the marriage of meat and egg. It poses the disputed inaugural presence of the chicken or the egg to quarrel over while also putting an aesthetically pleasing dish of food on display. (more…)