Food News

Neighborhood Food News

The mighty return of the Kilt biscuit, an upset at Woodinville's Golden Grape Awards, and Seattle food just plain owns the television.

By Katie Vincent March 6, 2013

Mikey Roe discovers the beauty of Ulitikilts while on a late night biscuit bender in Caffe Lieto. Photo via the Travel Channel


On February 26, My Ballard reports, a car crashed into the outdoor seating area of Ocho, which was open at the time. Fortunately, the list of the wounded only consisted of three tables and the surrounding bar. Business has continued as usual since the incident.


In solidarity with struggling blockmate the Century Ballroom—wobbly since the recent dance tax enforcement—Oddfellows Cafe and Bar is set to donate 5 percent of its sales on Monday, March 11 to the dance haven’s “Opportunity to Dance” Relief Fund. The fleet of foot may also give directly to the fund at Century Ballroom's website


This coming Sunday, Honest Biscuits will rerelease its famed Kilt and Moms biscuits at the West Seattle Farmer’s Market. The former, a Scottish delight, combines local corned beef, cheese, ale, and horseradish, while the latter is rumored to taste like a mom-made apple pie. Further of note, the biscuiteers will debut their gluten free recipe at all locations beginning March 9. See Honest Biscuits's Facebook page for more details. 

In February, Fresh Bistro began its inaugural, monthly Long Table Series—a 16-person communal dinner of chef-selected plates and a local wine pairing. This Thursday, March 7—and all following first Thursdays—make your (required) reservation for a $35 four-course prix fixe. March’s Long Table will pair Sozo wines with dishes like cured salmon canapés and seared lamb loin. Check for regular updates, and menu specifics, at Fresh Bistro's website


On March 3, the recipients of this this year’s Golden Grape Awards were announced at Willows Lodge, with an unexpected overall winner: the relatively unknown Pondera Winery, whose runner-up chardonnay and winning Bordeaux blend combined to earn them the King’s Cup award. Another underdog in the top three included Alta Vineyards, a runner-up among the likes of William Church and Sparkman. A full list of winners can be found at the Woodinville Patch's website, and the details of the competition process can be found on our Sauced blog.


Starting mid-March, Elysian Brewing Company will be blasting to the past through its recently announced “Dick’s Picks” collection—a resurrection of the brewery’s old beer recipes. The draft-only brews will be released over the course of the next few months, beginning with Woodruff Ambrosia Maibock—available around March 15. 


Holy Al Roker! On next Monday, March 11, the halibut-hurling boys of the Pike Place Fish Market will dazzle on the Today show as they talk about their newly released seafood tome, In the Kitchen with the Pike Place Fish Guys. More details about the cookbook, released on March 7, can be found on our latest cookbook roundup

Seattle’s late night haunts will shine in the Travel Channel’s latest Feed the Beast episode, which takes the ever hungry Mikey Roe on a nosh crawl through Capitol Hill’s Li’l Woody’s, Pike Place Market’s Biscuit Bitch (aka Caffe Lieto), Greenlake’s Beth’s Cafe, and the ever-mobile Off the Rez and Monster Dog. Tune in at 9pm on March 13 from home, or join the viewing party at 95 Slide. For more details on the episode, see all episode details at the Travel Channel's website

Wait, there's more. Tyler Palagi, soon-to-be co-chef at Radiator Whiskey, will be on the March 22 episode of Kitchen Nightmares, Gordon Ramsay's show that tries to help the owners of struggling restaurants diagnose their problems. Palagi reportedly steps in to run the kitchen, temporarily, at Prohibition Grille. And apparently Yanni's Greek Restaurant will appear on an episode March 15.


On March 5, Starbucks unveiled released its latest marketing baby: the hazelnut macchiato—the first addition to the coffee giantess’s core menu in the last 16 years. Scope it out on Starbucks's website, read Serious Eats writer Liz Clayton’s review, or just walk a block to your closest franchise to try it for yourself.

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