Displaying articles 101 - 120 of 183 in total
0713 review bar sajor kitchen h5pgms

Critic's Notebook

What Does It Mean When a Chef has Cookbooks Out?

We’re seeing it more and more in Seattle restaurants.

  • By Kathryn Robinson
  • Published 08/05/2013
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Critic's Notebook

Seattle Restaurant Bathrooms Just Keep Getting More Interesting

Where you’ll find a bidet, and more!

  • By Kathryn Robinson
  • Published 07/29/2013
Seabreeze menus lsothr

Critic's Notebook

Vashon Island’s Best Restaurant is No Longer a Restaurant

(But you can still eat there. Here’s how.)

  • By Kathryn Robinson
  • Published 07/08/2013
Cupcake royale downtown seattle hq9ox4

Critic's Notebook

Two-Buck Tuesdays at Cupcake Royale

Ice cream scoops on sale, all month long.

  • By Kathryn Robinson
  • Published 07/01/2013
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Critic's Notebook

The Best Vegetarian Restaurants in Seattle

Our list for where herbivores should eat after Carmelita closes.

  • By Kathryn Robinson
  • Published 06/24/2013
Chix slvhn7

Critic’s Notebook

What Happens When Ezell Stephens’ Sweet Potato Pie Meets Full Tilt Ice Cream?

Heaven, that’s what—now available by the pint at Heaven Sent Fried Chicken.

  • By Kathryn Robinson
  • Published 06/17/2013
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Critic's Notebook

Seattle's Least Known Great Chefs

Meet five outstanding chefs you haven't heard of. Yet.

  • By Kathryn Robinson
  • Published 05/28/2013
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Critic's Notebook

A Beloved Seattle Restaurant Shuts Its Doors

A closure so devastating, fans circulate a petition to bring it back.

  • By Kathryn Robinson
  • Published 05/20/2013
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Critic's Notebook

Boom Noodle Goes Boom

Look what happens when a restaurant re-brands.

  • By Kathryn Robinson
  • Published 05/13/2013
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Critic's Notebook

Cooking Brisket for the Barbecue King of Texas

Seattle Brisket Experience’s Jack Timmons is doing that this Thursday. He’s, uh…nervous.

  • By Kathryn Robinson
  • Published 05/06/2013
Meeru rhuszh

Critic's Notebook

Name the Restaurateur Who Said...

“Your dining experience starts when you walk in the door of my restaurant, and ends the next morning when you’re sitting on the toilet.”

  • By Kathryn Robinson
  • Published 04/22/2013
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Critic's Notebook

The Famous Recipe for Chocolate Mousse Made of One Ingredient

Oh, how I love picking up molecular gastronomy tips from helpful waiters.

  • By Kathryn Robinson
  • Published 04/15/2013
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Critic's Notebook

Maria Hines: How Not to Make Money as a Restaurateur

The James Beard-award-winning chef opens up on the challenge of running three organic restaurants, how Agrodolce stacks up—and what’s driving her nuts right now.

  • By Kathryn Robinson
  • Published 04/08/2013
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Critic's Notebook

Is ‘Satisfying the Diner’ Actually Creeping Back into Restaurants’ Job Descriptions?

A hopeful sign that the pretentious era of chef as ego-monster may have peaked.

  • By Kathryn Robinson
  • Published 04/01/2013
0413 barsturaunts vgdalt

Critic's Notebook

What the Heck is a 'Barstaurant'?

A major trend Seattle food lovers should know about. But please...you’ve gotta help us come up with a better name.

  • By Kathryn Robinson
  • Published 03/25/2013
Saigon deli lspips

Critic's Notebook

So Here’s Where I Saw a Bug in the Food

But what should I do about it?

  • By Kathryn Robinson
  • Published 03/18/2013
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Critic's Notebook

Eatin’ Good in the Neigh-bar-hood

Restaurants that feed the bar next door.

  • By Kathryn Robinson
  • Published 03/04/2013
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Critic's Notebook

When Menus Mislead

An unbilled item shows up in a starring role on your dinner plate. Fun little extra or diner beware?

  • By Kathryn Robinson
  • Published 02/25/2013
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My Ten Favorite Dishes of 2012

Cavatelli with Golden Chanterelles, Duck Sugo, Duck Liver, and Sage at Altura

Dish #1: Surely you’re not surprised that it’s from Altura.

  • By Kathryn Robinson
  • Published 12/31/2012
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My Ten Favorite Dishes of 2012

Oyster BOLT at Wandering Goose

Dish #2: The best sandwich I ate all year.

  • By Kathryn Robinson
  • Published 12/28/2012
Displaying articles 101 - 120 of 183 in total