Chelsea Lin
This Ballard Garage Is Transformed Into a Studio That Invites the Outdoors In
The multipurpose space can serve as a home gym, play space, planting area or entertaining venue
Dillon wanted the space to serve multiple purposes, so it was designed as an open room that could be a home gym, play space, planting area or entertaining venue
New Burien Shop Offers Custom Goods Made by Local Artists
Open since February, Sitka Living features local artists and bespoke furniture
FASHION MEETS FUNCTION: At Sitka Living, customers will find an array of customizable furniture, like the couch above, plus home decor and gifts made by local artists
20 Years of Style With Ballard Tastemaker Curtis Steiner
Artist and curator Curtis Steiner has spent a lifetime cultivating an eye for the beautiful and esoteric. This year, he celebrates 20 years of selling his style in Ballard
Steiner in his Ballard shop, where he sells his own handmade cards and jewelry pieces in addition to found objects, antique jewelry and other artists’ work
4 New Restaurants You Must Visit in Seattle
In today’s dining scene, it’s hard to keep up with restaurant openings. But it’s our job (and our pleasure) to do just that. Here are a few new places worth checking out
This article appears in print in the July 2019 issue. Click here to subscribe. Watson’s Counter Ballard6201 15th Ave. NWAll bets are off at this charming all-day café with a Korean twist, where the menu ranges from poutine topped with braised short ribs ($15‒$18) to thick-cut French toast coated in Fruity Pebbles ($7‒$12). (For the record, both are…
Pike Place’s Aerlume Delights With Views and Seasonal Flavors
A new Pike Place restaurant capitalizes on epic waterfront views and farm-to-table ingredients
This article appears in print in the May 2019 issue. Click here to subscribe. As good things often do, it started over a plate of bread and butter. As they nibbled, two chefs—award winner Jason Wilson of now-closed Crush and Seattle newcomer Maggie Trujillo—brainstormed and conceptualized both the menu (farm-fresh and hyperseasonal) and how they wanted guests to…
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