The New York Times digs on the look of Thierry Rautureau (Rover’s, Luc).

Auburn ain’t exactly close, but a burger from Pick-Quick is worth a hike south. Fife’s legendary drive-thru has opened a second (environmentally friendly) kitchen in the area.

Keep your eyes peeled for Marination Station, a brick-and-mortar joint from the Marination Mobile duo, in mid-April.

Free tacos! $1 bowls of chowder!

Will the next Top Chef hail from Seattle? Maybe! Local toques turned out for the Top Chef casting call at Hotel 1000 on March 9.

Speaking of top chefs, big-deal Michael Mina is hosting a food and wine pairing class at Taste Washington.

Oh, that chapeau. In an article titled “The Power of Apparel”, The New York Times casts an eye on the signature looks of several national bigwigs, Thierry Rautureau, aka “The Chef in the Hat,” being one of them.

RIP, Online Coffee Company.

The Food Network’s Meat & Potatoes singles out the best carnivorous cuts stateside, and My Wallingford says crews were filming the meaty skewers at Satay. No word yet on when the episode will air.

Zoeyogurt, a self-serve froyo shop, is now open in Green Lake. Further down the road in Ballard, Bouteloua Bakery, a vegan sweets spot, will reclaim the erstwhile Moo Berry space on NW Market Street, reports MyBallard.

Edmond’s Olives Café and Wine Bar, which closed its doors last week, has reopened as Il Buffone, serving wood-fired pizza and handmade pasta.

Filed under
Show Comments