Plastic surgery for a Seattle landmark helps tourism and the city’s culinary expansion.
After 50 years of titanic tourism use and abuse, annual foot-races, concerts and sporting events, the Seattle Center was in need of a facelift. Like any modest lady, she took her body work one subtle piece at a time – a paint touch-up and
Sometimes it’s best not to mess with the classics like white fish and chardonnay.
Strident criticism toward a single grape varietal is stupid. Saying “I don’t like Merlot, etc.” is comparable to stating dislike for all shoes in general just because you think Crocs are ugly (they are).
Ba Bar: Street food, cold drinks and excessive consumption of both.
I am well aware that I have already written about Ba Bar this calendar year – I don’t care and you can’t stop me from doing it again. I’m not playing favorites or trying to get in with chef/owner Eric Banh, I’m not biding my time there before
Down-home Tuscan cooking with a touch of Washington white wine charm.
If you don’t remember, the summer of 2009 was hot. You bought your first real six-string at the five and dime, you were sweating and whining about the heat like most Seattleites naturally do all the while the grapes in the vineyards of the Pacific Northwest were getting fat and tan, with sugars inside the fruit and bronzing skin on the outside.
BOKA’s house infused cocktails claim natural chemistry with their ahi tuna poke.
A fine line is drawn between astute artist and mad scientist when it comes to the creation of beverage. Be it the chemistry lab that is never shown on a winery tour (where a lot of the magic truly happens in a less than immaculate vintage) to the elaborate temperature measurements taken while
Don’t mess with Alaska’s Copper River Salmon and Oregon Pinot Noir.
I was making friends while flying solo at a bar top a few weeks back with a half dozen dames in town from Anchorage, Alaska. After explaining what I do (the answer was “a lot of things with booze in the Northwest?”), the ladies inquired as to why their fare state is not clumped into the general “Pacific Northwest” group.
Eat, drink and dance at Capitol Hill’s latest Mediterranean eatery addition.
“Dining in the front, party in the back” should be EVO Tapas Kitchen & Cabernet‘s tagline, referring, of course, to the new off-Broadway Capitol Hill small plates Mediterranean establishment and its conjoined sister dance club, The Social.
Braising, bourbon and Ballard, Seattle’s Scandinavian headquarters goes south for comfort food and drink.
Point of clarification: Whiskey is from Ireland and the United States, while whisky is Scottish (scotch) or Canadian. But whiskey produced in the great state of Kentucky, is the one and only bourbon.
So many colors, so many flavors and plenty of time in the sun to enjoy them both this spring.
The thermostat rises above 60 degrees and this ardent wine consumer is cracking open some Vinho Verde. If you’re not familiar with the green wine of Portugal, you should get acquainted. It’s cheap (usually around $8 retail), it’s spritzy (just a enough fizz to tickle your tongue) and
Melting pot cuisine — spaetzle and drink — pays respect to a city full of cultural influences.
Nothing against the initial restaurant, but Matt’s in the Market is actually located at Lecosho in the Harbor Steps. At least, Matt Janke, the Matt, is. After leaving his portion of the partnership at his namesake paragon location in Pike Place Market,