Letters to the Editor

April 22, 2011 Published in the May 2011 issue of Seattle Met

Live Here Next
I think light rail will gradually breathe life into the whole of the South End (5 Places to Live Next: Where You’ll Want to Be In 2016, April 2011). Seward Park is massively underrated and ought to make this list. If only the schools were better.
Anthony Charlton

Count the Ways
I just bought in Columbia City a year ago, and I love it (5 Places to Live Next: Where You’ll Want to Be In 2016, April 2011)—the farmers market, the BeatWalk arts event, light rail, and restaurants and stores, all within walking distance.
Columbia City

Let Them Have Smoke
I am not a smoker—cigar or otherwise—but I think smoking lounges of any sort are a good idea (Close But No Cigar Lounge, April 2011). Banning smoking in public places does not stop smoking. And as to the health hazard of secondhand smoke to employees—try working on an oil rig…or a fishing boat…or as a fireman. All of those jobs are much riskier. If people want to smoke, eat, drink, or exercise themselves to death—that’s their right, and I don’t think it is the role of government to restrict that.
Jared Meadors
West Seattle

Lunch for Dinner
Best. News. Ever. Now that the lunch truck opened a permanent storefront, I can have Marination for dinner (First Look: Marination Station, April 5, 2011). The kalbi beef tacos are to die for. Lucky peeps on Capitol Hill!
Annie Moore
West Seattle

That’s the Spirit
How could Bainbridge Organic Distillers’ whiskey, gin, or vodka not make your list
(Tie One On, April 2011)?
Bryce Lathrop
North Seattle

Thanks for the Memories
OMG—and wow (Best Bars: Women Behind Bars, The Videos, March 2011)—Anu Apte’s old fashioneds are more memorable than my first date.

Sweet on Joseph
The fastest growing place in popularity in Joseph is now Arrowhead Chocolates on Main Street (Joseph and the Amazing Technicolor Prairie Land, April 2011). It is family-run and the proprietors are as friendly as they are talented at making chocolate. And no, I’m not affiliated with them, but I am happy that they have chosen Joseph as their home.
Celeste Cole

Keep a Lid on It
Thank you for your account of one of Seattle’s best-kept worst secrets (Rattus Rattus, April 2011). I am one of those people who experienced a rat coming up into her toilet, and though my boyfriend dealt with it—including taking photos in case we needed evidence for our landlord!—it forever changed my attitude toward bathroom guidelines in this city. Keep your lid down, indeed.
Leanne Laux-Bachand

Where the Rats Are
The only thing missing in the splendid essay by Kathryn Robinson ( Rattus Rattus, April 2011) was a map showing the distribution of the 73 incidents in Seattle last year when sewer rats came up through toilets. I hope you can furnish that in a future issue.
Nancy Smith
Des Moines, Washington

Too Much Fun
I won’t stop believing! I’m definitely going to be at Journey’s KeyArena show in October (On Sale Apr 9: Journey Tickets, April 5, 2011). I’ve been receiving your On the Town newsletter for a little over a year, and I love it. My only complaint is that I spend too much time absorbed in your writing and planning fun activities. I showed the newsletter to my boss and she agreed. She asked that you only cover five to seven topics next week—and she signed up.
Zoe Berr

Noodle School
I would like to offer some clarification regarding the differences between the varieties of Chinese homemade noodles found in and around Seattle. The award that was given to Mandarin Chef for Best Hand-Shaved Noodles (Best Asian Restaurants, February 2011) was a misnomer, because his homemade noodles are rolled and hand cut, not hand shaved. Sang Lam probably learned this style from Judy Fu when he worked at Snappy Dragon, as this is the style noodle she serves at her restaurants—being a longtime customer I know Snappy Dragon will cut the noodles thinner if someone asks; they’re really good with special requests.

To my knowledge, the only Chinese restaurant in Seattle that serves hand-shaved noodles is Shanghai Garden, in the International District. La mien, hand-pulled noodles, are a third variety of fresh noodles, and are prepared at Tai Ho Restaurant, on Bothell Way. Hope that’s not too picky, just thought it was worth clarifying.
Glenda Downs

Kathryn Robinson responds: Thanks 
for your thoughtful remarks on Seattle’s 
Chinese noodle scene. We double-checked and found that we are both right: 
Mandarin Chef makes both hand-rolled and hand-shaved noodles.

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Seattle Metropolitan wants to know what you really think! Send raves and 
rants to [email protected], comment on articles at, or send 
snail mail to 1201 Western Ave, Ste 425, Seattle, Washington 98101. 
Letters are subject to editing. Please include address and daytime phone number.

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