You guessed it. Ethan Stowell and his team of culinary experts are at it again in Ballard (with more soon to come under “The Grubb Brothers” production name), this time with hand-tossed leafy salad, house-made spaghetti or gnocchi and, of course, lavishly doughy pizza.
Chef Cormac Mahoney was quoted by City Arts last October stating that he found the adage “farm to table” to be a “stupid term,” in more or less obscenities. Mahoney, whose stance is that all food is “farm to table” and should be sourced from the right places at the right time, is known for his audacity and bawdiness both in print and in his kitchen.
One bumpy bus ride, three downed bottles of water and 230 miles left in the dust toward Seattle, this wine scribe made her first appearance in the delightfully charming village of Hood River, Oregon. The streets are lined with mom n’pop businesses
A chef who fouls up poutine should consider a job alteration. Pronounced “poo-tin,” the traditional Quebec-French dish consists simply of crisp potato fries, chunky cheese curds and a bountiful portion of gravy spread on top.
There’s something significant about the marriage of meat and egg. It poses the disputed inaugural presence of the chicken or the egg to quarrel over while also putting an aesthetically pleasing dish of food on display.
Ray’s Boathouse tried to burn down twice. Once in 1987 and again in 1997, only three days prior to the decade anniversary of the first fire, the flame and ash that brought Ray’s Boathouse to the pier could only keep it there for a few months. Each time, the restaurant team and the community helped to bring the Seattle icon back to its feet to even bigger success than it had in its first run.
Once a restaurant goes American, there is no going back. No way to put gnocchi on the menu unless it’s housemade, can’t get around something Japanese unless it’s credited to Hawaii and local products are deities in their own right. Koral Bar + Kitchen finds some loopholes but for the most part, it pays respect to its made-in-America roots (cue Toby Keith song).
John Howie is a man of large stature. His lofty presence in the boxy, bleached chef coat exudes power, both to the food Lament and the culinary enlightened. With three restaurants pulling in stats as major players, he has two future ventures on deck and is ready to compete with the best of them. As an authority figure in Northwest restauranteering, John Howie is the real deal and could probably beat you up if you disagree.
Saddling up at the bar top of Jules Mae’s Saloon in Georgetown will insure you a greeting by Johnny Cash’s middle finger. The legendary photo snapped of the Man in Black is used to explain the forms of payment accepted at the saloon (“cash” or credit) and sets a tone for the bar that there is no going back from.
Fancy is often embellished as a synonym for expensive. Although this is certainly the case in many circumstances, fancy isn’t too shabbily priced out for food and drink at the glamorous Fairmont Olympic Hotel downtown. While residing within the delicately papered walls lit by intricately assembled chandeliers might come at a steeper sum, indulging in your epicurean passions does not.
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