Displaying articles 1 - 20 of 39 in total

Collabs

Li'l Woody's + Top Pot = This Doughnut Burger

Plus peanut butter, bacon, cheddar, and marshmallow cream.

  • By Allecia Vermillion
  • Published 02/12/2015

On the Menu

Li'l Woody's + Beecher's = This Glorious Burger

Mac and cheese meets beef patty, for one week only.

  • By Allecia Vermillion
  • Published 08/18/2014

On the Menu

More Details on the Menu at Damn the Weather

Details involving "active garnishes" and a gentleman by the name of Jay Kuehner.

  • By Allecia Vermillion
  • Published 05/01/2014

On the Menu

Ma'ono Chef Mark Fuller Is Doing the Food at the Rhino Room

Why yes, his fried chicken will be there.

  • By Allecia Vermillion
  • Published 04/02/2014

On the Menu

Artusi's New(ish) Chef Adds a Tasting Menu to the Mix

Nico Borzee has an impressive background, which he uses to produce multicourse tasting menus in a very small space.

  • By Allecia Vermillion
  • Published 03/24/2014

On (and Off) the Menu

The Curious Case of the Canceled Croughnuts

Ba Bar's croissant-doughnut hybrids are on a bit of a hiatus. But it's temporary, guys.

  • By Allecia Vermillion
  • Published 09/17/2013

On the Menu

Curious About Cronuts? Get Thee to Ba Bar.

The doughnut-croissant hybrid that launched an international mania touches down in Seattle.

  • By Allecia Vermillion
  • Published 08/22/2013

On the Menu

Unlikely (and Excellent) Okonomiyaki at the Gastropod

Chef Travis Kukull picked up this Japanese dish from a poodle named Frances, and produces it in the most minimalist of kitchens.

  • By Allecia Vermillion
  • Published 04/23/2013

On the Menu

And Now for a Few Maria Hines Menu Updates

Tilth does gluten-free and vegan menus, and Monday nights are all about mac and cheese at Golden Beetle.

  • By Allecia Vermillion
  • Published 02/26/2013

On the Menu

A Breakfast Sandwich for Anyone Who Fondly Remembers McMuffins

The Bait Shop's new breakfast sandwich packs all the hangover-curing properties of the iconic fast food sandwich...but most of it is made in house.

  • By Allecia Vermillion
  • Published 02/15/2013

On the Menu

Yes, Von Trapp's Is Serving Boots of Beer

The new German beer hall honors an über German tradition.

  • By Christopher Werner
  • Published 02/14/2013

On the Menu

Lamb Popsicles at Shanik

An international border and some major nutritional enhancements distinguish this dish from the famed Vij's original.

  • By Allecia Vermillion
  • Published 02/08/2013

On the Menu

Analog Cold-Brew Cocktail at Montana

This carbonated coffee and rum drink draws on the creativity of a coffee shop, a baker, and a bartender.

  • By Allecia Vermillion
  • Published 01/28/2013

On The Menu

Trophy Cupcakes Does Gluten-Free Red Velvet

The artisan cupcakery just made its top-selling flavor safe for the gluten intolerant.

  • By Danielle Zorn
  • Published 01/18/2013

On the Menu

Crisp Creperie's Smoked Chocolate Bacon Mousse

With bacon brittle, Hot Cakes chocolate, creamy peanut butter, and banana, "It's like an angel hugging your tongue."

  • By Christopher Werner
  • Published 11/27/2012

On the Menu

Poutine Flight at the Angry Beaver

Three "beaver dams" of fries. Three housemade gravies. One decadent bar snack.

  • By Allecia Vermillion
  • Published 11/02/2012

On the Menu

Seasonal Meal Trend: Cassoulet

The hearty French stew makes for an ideal fall meal. Here are six places to get it.

  • By Katie Vincent
  • Published 10/18/2012

On The Menu

The Boar's Nest Educates Northerners on Brunswick Stew

The Ballard barbecue spot celebrates its first anniversary today with this rare-to-Seattle stew...and free moon pies.

  • By Danielle Zorn
  • Published 10/15/2012

All the Boys to the Yard

I Now Pronounce You Boozy Milkshake

More local restaurants are shaking up blends of ice cream and Champagne, bourbon, or even mezcal.

  • By Katie Vincent
  • Published 10/09/2012

On the Menu

Seattle Biscuit Company Uses Oola in Its Bourbon Bread Pudding

Biscuits get boozed-up in this creative dessert from the new food truck.

  • By Christopher Werner
  • Published 10/04/2012
Displaying articles 1 - 20 of 39 in total