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.
Foodies get ready for the bi-annual Seattle fine-dining event, Dine Around Seattle, starting March 1st and lasting until the 29th. At Dine Around Seattle you will get a taste of Seattle’s best restaurants at reasonable prices. This year 46 of Seattle’s finest restaurants are participating in the event with delicious dishes being offered all around the city.
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.
There’s something special to be said about Pacific Northwesterners and their fish. We’re scathing when it comes to salmon, we spurn crab from outside of our realm and we don’t like to buy halibut unless it’s lewdly expensive. And our wine? Pff, if it’s not from Washington (exception being Pinot)
A pintxo should not be confused with a tapa. The pintxo, a small plate or snack of Basque Country, Spain origin, is a hobnob – a conduit to socialize at a bar, tavern or restaurant and is thought to be the bedrock of Basque culture. The main difference between the two is simple – a pintxo is more often than not skewered by a toothpick.
Chef Daisley Gordon does it again with Marché Bistro & Wine Bar, located in the same ‘hood’ as his popular Café Campagne in the Pike Place Market. His new creation serves up robust, full-flavored French bistro cuisine with locally produced ingredients.
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