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.

11/01/2013 By Allecia Vermillion

Deconstruction

Kamo Seiro at Miyabi 45th

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

09/03/2013 By Allecia Vermillion

Article

Bloom Bento’s Koji Chicken Box

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

08/01/2013 By Allecia Vermillion

Article

Alaskan Spot Prawns at Ray’s Boathouse

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

04/17/2013 By Allecia Vermillion

Article

4649’s Chan-Chan Yaki

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

02/20/2013 By Allecia Vermillion

Article

Breakfast at Marination Ma Kai

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

11/28/2012 By Allecia Vermillion

Article

Essex’s Red Medicine

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

09/19/2012 By Allecia Vermillion

Article

Canon’s Terrine of Foie Gras

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

08/22/2012 By Allecia Vermillion

Article

Cafe Flora’s Oaxaca Tacos

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

05/18/2012 By Allecia Vermillion

Article

Dish Deconstructed: U:Don’s On-Tama Udon

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

03/23/2012 By Allecia Vermillion

Article

Katsu Burger’s Mt. Fuji Mega Burger, Deconstructed

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

01/26/2012 By Allecia Vermillion

Article

The Coterie Room’s Smoked King Crab, Deconstructed

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

12/23/2011