More Eat & Drink

What we catch

Sea Change: How and When Washington’s Catch Ebbs and Flows

From smelt to sea cucumbers, the seafood we take from Northwest waters is ever-changing.

02/13/2024 By Allison Williams

Black History Through Food

Seattle's Black Chefs and Restaurateurs Have Endless Stories

So we asked five of them to share in their own words.

02/12/2024 By Allecia Vermillion Photography by Jordan Nicholson

Black History, Black Chefs

Gold Coast Ghal's Tina Fahnbulleh on Popups and Potato Greens

In her own words: the woman behind Seattle's new (and lamentably rare) West African restaurant.

02/12/2024 By Allecia Vermillion Photography by Jordan Nicholson

Black History, Black Chefs

Simply Soulful's Owners on Deferred Dreams and Sweet Potato Pie

In their own words: mother-daughter duo Barbara Collins and Lillian Rambus.

02/12/2024 By Allecia Vermillion Photography by Jordan Nicholson

Black History, Black Chefs

Mojito's Luam Werson on Rum Drinks and Cooking for Ball Players

In his own words: a dishwasher turned restaurant owner (and Ethiopian refugee turned steward of Latin American flavors).

02/12/2024 By Allecia Vermillion Photography by Jordan Nicholson

Black History, Black Chefs

Island Soul and Arleana's Owner Theo Martin on Crossing the Bridge

In his own words: a restaurateur with deep roots in Seattle and Kirkland.

02/12/2024 By Allecia Vermillion Photography by Jordan Nicholson

Black History, Black Chefs

La Spiga's Sabrina Tinsley on Making Pasta and Holding Space

In her own words: an Alaska-born powerhouse of Italian cooking.

02/12/2024 By Allecia Vermillion Photography by Jordan Nicholson

More Than Fried Dough

Ninth and Hennepin Makes Doughnuts for People Who Hate Sprinkles

How to win friends with salad? Make it into a doughnut.

02/05/2024 By Allecia Vermillion

More Than Fried Dough

It’s a New Era at King Donuts

The Rainier Valley landmark evolves once again. The doughnuts? Still great.

01/22/2024 By Allecia Vermillion

The Hole Truth

Cake vs. Raised Doughnuts: Which Is Better?

Two Seattle Met editors defend their preferred style of doughnut with rock-solid facts and unimpeachable logic.

01/19/2024 By Allecia Vermillion and Allison Williams

More Than Fried Dough

You’ve Never Seen Doughnuts like These Before

Ever wish you could turn tres leches cake into a doughnut? Doce Donut Co. reimagines Latin American pastry traditions on a canvas of perfect brioche.

01/18/2024 By Allecia Vermillion Photography by Amber Fouts

Time To...Well, You Know

This Local Company Has Been Making the World's Doughnuts for 101 Years

Auburn-based Belshaw helps companies large and small with machines that cut, fry, frost, fill, and ice.

01/17/2024 By Allecia Vermillion Photography by Amber Fouts

Hook, Line, and Sinkers

The Evolution of Seattle Doughnuts

From minis to mochi to Mighty-O.

01/16/2024 By Allecia Vermillion Photography by Amber Fouts

Farewell, 2023

The 16 Best Things I Ate This Year

And only two of them were pizza.

12/27/2023 By Allecia Vermillion

In Memoriam

Seattle Lost Some Big Names in Food and Drink This Year

Remembering the legacies of Murray Stenson, Rachel Marshall, Thierry Rautureau, Gary Snyder, and Xinh Dwelley.

12/20/2023 By Allecia Vermillion

Snow Town

The Growing Glacier of Mount Baker

One northern Washington town finds new life on a quiet highway east of Bellingham.

12/08/2023 By Allison Williams

PNW Pantry

Linda Miller Nicholson Chases the Gnocchi Rainbow

The hometown pasta artist known as Salty Seattle now sells boxes of colorful make-at-home gnocchi.

12/06/2023 By Allecia Vermillion

Out East

Arrowleaf Bistro Is Blossoming in Winthrop

With the kind of fine dining that can be done in jeans, the Methow Valley manages to get even more appealing.

11/07/2023 By Allison Williams

Love Letters

Loak Toung Is the Perfect Neighborhood Restaurant

This mom-and-pop Thai joint in a Tacoma strip mall is everything you could ask for.

11/06/2023 By Eric Nusbaum

Chef’s Day Off

How Kamonegi Chef Mutsuko Soma Hacks Ramen

The internet’s mad noodle genius turns regular pasta into ramen noodles.

10/04/2023 By Allecia Vermillion

Seattle Met

More Eat & Drink

Sea Change: How and When Washington’s Catch Ebbs and Flows

Seattle's Black Chefs and Restaurateurs Have Endless Stories

Gold Coast Ghal's Tina Fahnbulleh on Popups and Potato Greens

Simply Soulful's Owners on Deferred Dreams and Sweet Potato Pie

Mojito's Luam Werson on Rum Drinks and Cooking for Ball Players

Island Soul and Arleana's Owner Theo Martin on Crossing the Bridge

La Spiga's Sabrina Tinsley on Making Pasta and Holding Space

Ninth and Hennepin Makes Doughnuts for People Who Hate Sprinkles

It’s a New Era at King Donuts

Cake vs. Raised Doughnuts: Which Is Better?

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