Eat & Drink

They open, they close

All About the New Fonte Bar at Four Seasons…

set to open the week of August 3rd


Street Food

Mobile Munchie Mavens

Meet Adria Shimada of ice cream truck Parfait.

07/21/2009 By Nick Feldman

Field Tripping

Happy Hour in Redmond

The Matador has big plates for $4-$5 and a patio that just won’t quit.



Food Filings

Chew on these news bites

07/20/2009 By Parisa Sadrzadeh

Day after tomorrow

Outstanding in the Field

Still tickets available!

07/20/2009 By Kathryn Robinson

Booze News

Derschang Sells Rob Roy

And Seattle gets a new serious cocktail bar


Wait Watchers

There’s a Lot to Love about Tin Table…

…but Deb’s right up there with the beignets

07/17/2009 By Kathryn Robinson



Value red wines from France and Spain.



The Seattle Freeze

Bartenders at Tini Bigs, Naga Cocktail Lounge, Barrio, the new Tavern Law, and Vessel are stone-cold serious about ice.

07/17/2009 By Jessica Voelker

Oeno Files

Cheap Wine for Weekdays: Chateau Pennautier Cabardès 2005

Our Wine Critic Conde Cox calls it "especially rich and well-balanced."



Check This Out: The First-Ever Chinatown I.D. Art Walk is Saturday

Bento boxes, dumplings, sushi, noodle bowls—for $5? We’re so there.

07/16/2009 By Parisa Sadrzadeh


Fire Fries

In the past three months, residents cooking French fries have caused six Tacoma home fires. The culprit? Cooking oil.

07/15/2009 By Karen Quinn

Happy Hour

Happy Hour of the Week: The Hopvine Pub

Service may be slow, but what you’re served is the real deal.



Dinner at the Hunt Club

How’s that new chef?

07/15/2009 By Kathryn Robinson

Local Focus

Taste Test: Sound Bites dips and spreads

A "fiercely local" company is messing with our hummus

07/15/2009 By Nick Feldman

Happy Hour

The Signature Expands Happy Hour

Two daily discounts on food and booze



Gooseberry Chutney

Recipe courtesy Matt Costello of the Inn at Langley




Gooseberries are in season—find them at Schuh Farms and Grouse Mountain Farm farmers markets stands—and just right for pie, jam, and chutney. Matt Costello of the Inn at Langley shares a recipe for Gooseberry Chutney.

07/14/2009 By Jess Thomson

Food Events

Inside Tom Douglas Culinary Camp

Just what are they doing over at Palace Ballroom this week?

07/14/2009 By Jessica Voelker


Street Eatin’

Street carts are where Seattle’s eating right now. Here are six mobile vendors you don’t want to miss.

07/14/2009 By Kathryn Robinson