Senior Writer

Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine. 

Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.

Critic's Notebook

11 Stunning Seattle Salads

Because welcome to grazing season.

03/23/2017 By Kathryn Robinson

Feature

While in Custody: The Fight to Stop Jail Deaths in Washington State

When an inmate dies in Washington state, the question of who is to blame often goes unaddressed. Meet the families, and their lawyers, who want answers.

03/20/2017 By Ciara O'Rourke Photography by Mike Kane

Around Town

What We're Eating Now: April 2017

This month’s favorites: superlative barbecue, pineapple soft serve, and Japanese curry by way of LA.

03/20/2017 By Allecia Vermillion and Kathryn Robinson

Critic's Notebook

Are Women Better Chefs Than Men?

Seattle chefs (bravely) address this question, right here.

03/20/2017 By Kathryn Robinson

Editor's Note

Family Matters

Our April issue is about family in more ways than one.

03/20/2017 By James Ross Gardner

Style

Spring Fashion 2017

Clothe the cause with power prints, solid staples, and bold colors.

03/20/2017 By Rosin Saez Photography by Amber Fouts

Back Fence

Seattle Kids v. Climate Change

Meet the kids who may be our best shot against global warming.

03/20/2017 By Kathryn Robinson

Trend

Thackeray Knows How to Please a Crowd

The Wallingford newcomer is just the latest evidence that Heavy Restaurant Group knows how people actually want to eat.

03/20/2017 By Kathryn Robinson

Review

New Luck Toy Insists It's a Bar, but the Food's the Charm

Ma‘ono chef Mark Fuller is the guy behind the menu of updated honey pecan prawns, barbecued pork, and the best General Tso’s chicken to ever come in contact with disposable chopsticks.

03/20/2017 By Allecia Vermillion

Critic's Notebook

Service Included vs. Tipping at Circadia

A national conversation goes local.

03/16/2017 By Kathryn Robinson

Critic's Notebook

Zach Geballe Launches a Wine Tasting Popup at Bite Box

Wine neophytes and other unpretentious drinkers, meet Disgorged.

03/13/2017 By Kathryn Robinson

Food on TV

2 Local Chefs Will Rep Seattle on the Food Network This Spring

Vuong Loc of Chinapie and Shota Nakajima from Adana will compete in two different competition shows this March and April.

03/10/2017 By Jack Kelly

Food & Drink

Nosh Pit Weekly Planner: March 8–14

The week in which: beer winners make beer dinners, Dino's Tomato Pie throws a birthday benefit, and Shilling Cider has a garage sale.

03/08/2017 By Rosin Saez

Critic's Notebook

Barrio Folks to Open Mexican Restaurant in Wallingford

Heavy Restaurant Group is growing heavier by the day.

03/08/2017 By Kathryn Robinson

Sadness

Tini Bigs and Hula Hula Will Close March 18

But Hula Hula's tiki-themed cocktails and karaoke will live on in a new location.

03/07/2017 By Jane Kidder

Sales and Events

Wear What When: March 6–12

Popups at Chophouse Row, philanthropic shopping at U village, and preorder Luna Sandals for spring—whenever it decides to show up.

03/06/2017 By Amber Wright

Critic's Notebook

Who Is Downtown Seattle’s New Diner?

Seattle’s high-tech boom is not just changing who we are—it’s changing how we eat.

03/06/2017 By Kathryn Robinson

Critic's Notebook

What Are Seattle's Most Hygge Restaurants?

(And um...what's hygge?)

03/02/2017 By Kathryn Robinson

Critic's Notebook

J. J. Proville’s Long, Winding Road to L’Oursin

The art, science, and magic of opening a restaurant…

02/28/2017 By Kathryn Robinson

Born-Again Pasta

Contadino and Pizzeria Contadino Are Indeed Open

Brian Clevenger brings his attention to fresh pasta, seafood, and Neopolitan-style pizza to Capitol Hill.

02/27/2017 By Rosin Saez