Drink Deconstructed

Monsoon Seattle’s Bloody Alternative with Pho Broth Sangrita

A leftover batch of pho broth inspires a meaty take on the bloody Mary.

Deconstruction

Kamo Seiro at Miyabi 45th

Artful handmade soba noodles meet duck. But only female duck.

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A Seattle purveyor of bento boxes graduates from a lunchtime popup to his own restaurant in Ballard.

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Chef Wayne Johnson talks us through one of his new seafood creations.

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Two Sapporo natives serve up a classic Hokkaido fisherman’s plate.

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Breakfast sliders and a sunrise burrito are part of the morning menu at the new Alki Beach outpost.

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Delancey’s love of all things housemade extends to the pizzeria’s new sibling cocktail bar.

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Canon executive chef Andrew Cross’s rhubarb and foie gras dish blends savory, sour, sweet, and salty.

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Chef Janine Doran breaks down Cafe Flora's Oaxaca tacos.

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Chef Takanori Kurachi breaks down the on-tama udon at his University District restaurant U:Don.

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Chef Hajime Sato breaks down the Mt. Fuji Mega Burger at his Georgetown restaurant Katsu Burger.

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Chefs Brian McCracken and Dana Tough break down the Coterie Room’s king crab dish.

12/23/2011