Senior Writer

Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine. 

Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.

Displaying articles 1 - 20 of 1112 in total

Around Town

What We're Eating Now: October 2016

This month’s favorites: Sandwiches! From Nordic smoked lamb to flatbread that draws a crowd.

  • By Allecia Vermillion and Kathryn Robinson
  • Published 09/27/2016

Lunch Literate

A Tour of Seattle's New Bookstore Cafes

We know what restaurants do for bookstores. But what can bookstores do for restaurants? We visit Raconteur, Little Oddfellows, and Ada's Technical Books in pursuit of an answer.

  • By Kathryn Robinson
  • Published 09/27/2016

Critic's Notebook

“It’s Supposed to Taste That Way.”

Is it ever okay for a restaurant staffer to say that to a diner?

  • By Kathryn Robinson
  • Published 09/26/2016

Critic's Notebook

Wow, That’s a Huge…!

Seattle restaurants with enormous decor.

  • By Kathryn Robinson
  • Published 09/22/2016

Critic's Notebook

Seattle’s Most Endearing Vegetarian Restaurant Turns 25

And what a celebration it will be.

  • By Kathryn Robinson
  • Published 09/19/2016

Critic's Notebook

Surprise Surprise: Time for the Fourth Annual Seattle Met Secret Supper

Yep, we’ve picked the Restaurant of the Year. Now we want to meet you there for dinner.

  • By Kathryn Robinson
  • Published 09/15/2016

Back Fence

Light Rail Is Remaking Seattle. But into What?

Seattle, famously tortured by growth, may be starting to grasp connection. But there are swerves in our learning curve.

  • By Kathryn Robinson
  • Published 09/14/2016

Critic's Notebook

How Restaurant Criticism is Done

This week’s New Yorker profiles Pete Wells.

  • By Kathryn Robinson
  • Published 09/12/2016

Critic's Notebook

Seattle Restaurants with Trees

Real ones, faux ones…pretty ones.

  • By Kathryn Robinson
  • Published 09/08/2016

Critic's Notebook

3 Terrific Gluten-Free Sandwiches. Honest.

Including one that’s not really a sandwich but whatever. (Plus a bonus fourth which promises to be good—available in a few weeks.)

  • By Kathryn Robinson
  • Published 09/06/2016

Critic's Notebook

Do Seattleites Dislike Spanish Food?

A short history.

  • By Kathryn Robinson
  • Published 09/01/2016

Critic's Notebook

Specialty of Each Ethan Stowell Restaurant, Part 2

Wherein Ethan Stowell dishes on dishes.

  • By Kathryn Robinson
  • Published 08/29/2016

Critic's Notebook

Pssst: Here’s the Specialty of Each Ethan Stowell Restaurant

From none other than Ethan Stowell.

  • By Kathryn Robinson
  • Published 08/25/2016

Critic's Notebook

Has This Restaurant Only Been with Us 10 Years?

Because the revolution it helped ignite has changed things forever.

  • By Kathryn Robinson
  • Published 08/22/2016

Around town

What We're Eating Now: September 2016

This month’s favorites: rosé slushies, empanadas, and decadent corn on the cob.

  • By Allecia Vermillion and Kathryn Robinson
  • Published 08/22/2016

Critic's Notebook

Remember Hawks Island? Has American Express Got a Seahawks Follow-Up for You

(And, um, tickets go on sale in an hour.)

  • By Kathryn Robinson
  • Published 08/18/2016

Pizza, Squared

Dino's Tomato Pie Wants You to Embrace the Char

Delancey's new Capitol Hill sibling serves square, thick-crust pizza, a style that began in Sicily but evolved into an East Coast staple.

  • By Kathryn Robinson
  • Published 08/18/2016

Back Fence

Taking the “I” Out of Identity, One Stitch Fix Box at a Time

Can personal taste be quantified?

  • By Kathryn Robinson
  • Published 08/18/2016

Review

Frelard's Tarsan i Jane Reimagines Valencian Culinary Traditions

...and makes some showstopping paella.

  • By Kathryn Robinson
  • Published 08/18/2016

Critic's Notebook

3 Cool Products Turn Food Waste into Dinner

Time to get on this sustainability bandwagon, people.

  • By Kathryn Robinson
  • Published 08/15/2016
Displaying articles 1 - 20 of 1112 in total