Hopped Up

Fresh Hop Beer Is Here

Fresh hop, wet hop—two names, one beer style. Here’s a rundown of this year's event's and brews

09/27/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Pan-Roasted Duck Breast, Pickled Huckleberries, Juniper, and Elderberry Demi at Mkt.

Forget the blues. Chef Alvin Go touts the huckle—our summers’ swansong berry.

09/23/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: Madame Rue at Quoin

“Drinking should be fun. I think sometimes in the modern day we’ve lost sight of that.”

09/20/2016 By Stefan Milne

Hopped Up

Here You Go: A Year's Worth of New Seattle Breweries

Probably there’s one in your neighborhood.

09/15/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Eggplant Escabeche with Charred Eggplant Puree and Yogurt at Sitka & Spruce

Chef Logan Cox creates an ode to the humble eggplant.

09/14/2016 By Stefan Milne

Q&A

John Sundstrom's Tales From René Redzepi's MAD5 Symposium

Lark’s chef/owner traveled to Copenhagen, ate Alex Atala’s tacos and contemplated the future of restaurants.

09/09/2016 By Stefan Milne

Johnny Applesloshed

Washington Cider Week Is Upon Us

An examination of why cider has become such a big deal...and how to navigate that sprawling lineup of events.

09/07/2016 By Stefan Milne

Hill Country

Big Food Big Love: The Wandering Goose Cookbook

Heather Earnhardt's cookbook is here, full of down-home recipes you can actually make at home.

09/06/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: Rosé Slushy at Revolution Wine Bar

Rosé spikes a childhood favorite into a grownup refresher.

09/02/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: The Foreign National Cocktail

Extra-tart orange juice gives a culinary twist to Foreign National's namesake.

08/30/2016 By Stefan Milne

Meat Matters

Gyu-Kaku Coming to Bellevue in January

GIY (grill it yourself) at the Japanese BBQ chain's first Washington location.

08/25/2016 By Stefan Milne

Pass the Pretzel

CenturyLink Opens New John Howie Stands

Chow down on classics like beer nuts and bacon cheeseburgers or special plays like a jalapeño IPA hummus.

08/19/2016 By Stefan Milne

Hopped Up

The Other, Other Summer Beer: Saison Season

Is this funky farmhouse ale having its day in the Seattle sun?

08/18/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Grilled Peaches with Crispy Ham and Labna at Miller's Guild

Chef Jason Wilson dares you to eat a peach.

08/17/2016 By Stefan Milne

Opening Dispatch

Uncle Mike’s BBQ Brings a Family Vibe and Smoked Ribeye to Northgate

North Seattleites can now get their saucy fix.

08/05/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Eden Hill’s Tomato and Tomatillo Tartare

Two vegan diners seeking a tasting menu inspired chef Maximillian Petty’s alliterative riff on beef tartare.

08/02/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: Super Shandy at Mollusk

Brewmaster Cody Morris layers a boozy backbone into the classic shandy.

07/29/2016 By Stefan Milne

How I Got Here

Godwin Gabriel Is Changing the Way Africa Uses Smart Phones

Here in Seattle, he wants to find you a ride to your next appointment.

07/20/2016 By Stefan Milne

Ingredients in Focus

Season Peak: King Salmon with Chanterelles and Cherry Tomato Confit at Art of the Table

Chef Dustin Ronspies composes a local, July bounty.

07/19/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: Radiator Whiskey’s the Water Line

Lift your spirits before a market stroll, or a trip to the intersection-adjacent gentleman’s club.

07/14/2016 By Stefan Milne