Amber Fouts is a Seattle-based freelance commercial and editorial photographer. Her work, featured in Food and Wine, Imbibe, The New York Times, Nylon, and The Wall Street Journal, has been described as spirited, narrative, and genuine. When she’s not chasing light, you can find her gardening or making a mean cocktail.

Withstand and Deliver

How Three Seattle Restaurants Reinvented Delivery

Their survival—and our dining future—just might hinge on bringing dinner to your door. Here’s how three local spots are making that work.

09/17/2020 By Allecia Vermillion Photography by Amber Fouts

Beacon Hill Neighborhood Guide

Where to Eat (and Drink) on Beacon Hill

This corner of the city takes tacos and pizza as seriously as its higher-end dining.

09/16/2020 By Allecia Vermillion and Seattle Met Staff

Field Notes

Westward's Waterfront Patio Arrived Just When We Needed It

The Adirondack chairs are gone, at least for now, but Renee Erickson makes one of the city’s great waterfront hangouts feel new again.

09/10/2020 By Allecia Vermillion Photography by Amber Fouts

'Cue Answered

Boy, Does Seattle Need Barbecue Right Now

The city’s best spots for low and slow smoked comfort.

09/03/2020 By Allecia Vermillion and Seattle Met Staff Photography by Amber Fouts

Hopped Up

These Great Seattle Breweries Remain Open—and Worth a Try

Whether brewers turn to canning or, in one case, ale in a box, local beer abides.

08/20/2020 By Seattle Met Staff Photography by Amber Fouts

Market Forces

There's Never Been a Better Time for Locals to Support Pike Place

The demolished tourism industry means a quieter-than-average summer for this local landmark.

07/30/2020 By Allecia Vermillion and Seattle Met Staff

Vanilla? Not so much.

Seattle’s Best Ice Cream

A complete list, from chocolate to chocolate fudge…to Mexican chocolate, to dairy-free chocolate date.

07/16/2020 By Allecia Vermillion

Seattle Dining Guide

Seattle’s Essential Burgers

Of-the-moment smashes, classic doubles, international influences—burgers sustain us through good times and through uncertainty. They’re pretty portable, too.

07/10/2020 By Allecia Vermillion

Trend

Let's Hope Family Style Takeout Sticks Around Long After Covid-19

Seattle restaurants embrace our slow-casual future.

07/08/2020 By Allecia Vermillion

THE CHAMPAGNE OF BONGS

The Chambong Makes Drinking Fun Again

Seattle can get pretty academic about alcohol. This champagne glass reminds us to party.

04/08/2020 By Zoe Sayler

Review

Rupee Bar Gives Seattle a Rare Entry Point to Sri Lankan Flavors

Latin-toned Manolin spun off this spicy den of cocktails and bar snacks in Ballard. Even more unexpected—it's crazy good.

04/08/2020 By Allecia Vermillion

Eat Here Now

What We're Eating Now: March 2020

Maki from a sushi master, New York and Chicago–style pizza, and pretty much anything at Eight Row.

03/02/2020 By Allecia Vermillion

REVIEW

Carrello Is How Nathan Lockwood Rolls

The Altura chef’s latest restaurant dispenses Italian drinking snacks on a fleet of carts. He definitely doesn’t stop there.

02/25/2020 By Allecia Vermillion

Meat Monuments

Daniel’s Broiler Bets Big on Downtown

What happens when a 40-year institution takes on Seattle’s hotel boom.

02/25/2020 By Providence Cicero

Let's Dish

31 Restaurants Reimagining Seattle Brunch

A dish-by-dish guide to the only weekend meal that really matters.

12/23/2019 By Rosin Saez and Allecia Vermillion

Don't Call It a Greasy Spoon

Our Favorite Seattle Diners, from Formica to Fancy

A great diner can be affably battered or thoughtfully designed. So long as they don’t screw up your eggs.

12/23/2019 By Allecia Vermillion

Bottoms Up

9 Reasons to Day Drink at Ben Paris

Cocktails for every type of morning imbiber.

12/23/2019 By Rosin Saez

What We're Eating Now

At Roquette, Bugles Were Made for Caviar

Our picks for the new year also include sustainable sushi and transcendent Roman-style pizza.

12/23/2019 By Allecia Vermillion

Review

Vashon Island Is on the Ruby Brink of a Meat Revolution

“It’s just as important to not eat meat as it is to eat meat.”

12/23/2019 By Allecia Vermillion

WHAT WE'RE EATING NOW

Behold, the Mochi Doughnut

Our picks for December include fiery Sichuan food and some seriously fancy garlic knots.

11/26/2019 By Seattle Met Staff