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Maria Hines’s third restaurant…when she is good, she is very, very good.
As the organic farming offshoot expands, brush up on its very stringent requirements.
Karen Taylor Quinn
The James Beard-award-winning chef opens up on the challenge of running three organic restaurants, how Agrodolce stacks up—and what’s driving her nuts right now.
Hint: It's not in Oregon.
Will that beer be organic? What do you think?
An interview with Spun’s Sara Seumae, and an enticing offer to boot.