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.
“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.
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.
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
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,
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.
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