Senior Editor (Food and Drink)
Allecia Vermillion spends her days tending to Seattle Met’s bar and restaurant blog, Nosh Pit, as well as various food- and drink-related cover packages, dining section pieces, and narrative long-form features within the magazine. In Seattle, this can mean anything from breaking restaurant news to imagining breweries as high school yearbook superlatives to eating a $200 foie gras–studded hot dog and pondering what it all means.
In 2015 she received the magazine’s first-ever James Beard Award nomination for the origin story of Starbucks’ pumpkin spice latte (“OMFG It’s the PSL”); the feature was also included in the book Best Food Writing 2015.
Allecia grew up in Portland, Oregon, but began her journalism life as a newspaper reporter in the Chicago suburbs, later launching Eater Seattle as the founding editor before landing at Seattle Met in 2011. She has an English degree from Washington University (no, the one in St. Louis) and a masters in journalism from Northwestern University.
The Restaurant Issue
Seattle's Best New Restaurants of 2015
Why Don't More Portland Restaurants Expand to Seattle?
Ethan Stowell's Bramling Cross Is Now Open on Ballard Ave
Review: Coyle’s Bakeshop in Greenwood
Yep, Marshawn Lynch Designed a Frappuccino for Starbucks
Flying Squirrel Owners Will Open Raconteur In the New Third Place Books in Seward Park
Seattle on TV
Jason Stratton Will Be on the Next Season of 'Top Chef'
Eric and Sophie Banh's Seven Beef Steak House Opens Today
Light a Fire 2015
Game-Changing Action: City Fruit
The Cookie Counter Vegan Ice Cream and Bakeshop Coming to Greenwood Ave
Matt Dillon and Marcus Lalario Will Open Ciudad in Georgetown
Fonda La Catrina's Sibling Bar, El Sirenito, Opens in Georgetown
Derschang Group, Rhein Haus Barmen Collaborate on a Beer
Culture Club Cheese Bar Will Open October
Steak 'n Shake Is Coming to Seattle
Hey, Shaun McCrain, Thanks for Loaning Us Your Car
Dick Cantwell’s Beer Is Immortal
Ernest Loves Agnes Brings Italian Food, Literary References to 19th Ave
Seattle’s Newest Restaurants Embrace the Food-Friendly Cocktail