Showing content tagged with rachel yang
Listing 1 - 10 of 11 Results
Thumbnail for - Nosh Pit Weekly Planner: July 30–August 5
Jul 29, 2014
Weekly Planner
This week: Drink beer at the site of Bruce Lee's funeral, or let Taichi Kitamura regale you with albacore.
Thumbnail for - This Week in Happy Hour: James Beard Edition
May 14, 2014
Happy Hour
Where to sample some of Seattle’s greatest chefs during the best hour of the day.
Thumbnail for - Four New Restaurants, One Big Space for Revel/Joule Owners
Dec 19, 2013
Coming Soon
Numbered are the days when you have to go to Lynnwood or Federal Way for good Korean barbecue. Rachel Yang and Seif Chirchi are bringing tabletop grilling—and noodles, ice cream, and beer—to...
Thumbnail for - See You Guys In Three Months
Nov 20, 2013
Goodbye, Nosh Pit (at least for now), hello sleep deprivation.
Thumbnail for - Joule’s Steak House Makeover
Jan 23, 2013
East-West fusion sparkles in a Fremont do-over.
Thumbnail for - First Look: Inside the Glittering New Joule
Oct 24, 2012
The homey Wallingford restaurant grows up with a sophisticated new space in Fremont and a steak house-focused menu.
Thumbnail for - Revel’s Grill Shack Returns
May 2, 2012
On the Menu
Pink blossoms and light-filled evenings are great and all, but here’s an unequivocal sign that summer is on its way: Revel’s outdoor grill shack has returned. In November, the maniacally adored...
Thumbnail for - Joule Is Moving to Fremont
Mar 22, 2012
Chefs Rachel Yang and Seif Chirchi have announced plans to relocate Joule from Wallingford to Fremont. While its newer sibling Revel gets a lot of glory and love these days, Joule, which the...
Thumbnail for - Revel Turns One, Celebrates With Competitive Eating
Dec 14, 2011
How best to celebrate the first year of a restaurant feted by Frank Bruni the New York Times and pretty much every restaurant critic in Seattle? Why, by shoving short rib dumplings in your mouth...
Thumbnail for - Revel Introduces Wintertime Hot Pot
Nov 17, 2011
On the Menu
Revel retired its popular summertime grill shack menu on October 31 (but not before sous chef Mike Whisenhunt went through a reported 18 pigs, four cows, six goats and 12 lambs). This week I...
Listing 1 - 10 of 11 Results