Few things have changed as much as the drink landscape in the past 10 to 15 years. As bartenders focus on combining fantastic ingredients with inspiration from the past, all while using ultra-modern techniques, they’re churning out more good and inventive cocktails than ever before. But what’s going to happen next? To find out, I…

For the last six years, Rosanna, our local doyenne of tabletop décor, entertaining and the perfect cake pedestal, has hosted a Tablescape contest to encourage creativity and highlight the well-set table. This year’s contest begins on June 1 with the theme “Come over, I’m making food!” and will end on August 31 when Rosanna herself…

Upon moving to Seattle last fall, I experienced a solid month of awestruck disbelief over not only the mountains (I’m from the mountain-less Rust Belt), but also the incredible food. I spent my days eating and staring into vistas, not entirely believing that the mountains were real or that they were here to stay. If…

Starting today, NuBe Green is cleaning shop. Head to this Capitol Hill emporium of feel-good and functional, US-made furniture, gifts, clothing and home goods for their four-day storewide garage sale. Through Saturday, June 1, find most items marked down between 20 and 50 percent. It’s a goody!  

Pucker up for this year’s trendy summer sipper: drinking vinegar. Perhaps the inevitable extension of canning or pickling, nonalcoholic drinking vinegars (sometimes called shrubs) are made by preserving seasonal fruit in vinegar with a little sugar, and topping it off with soda water. At Bar Sajor in Pioneer Square (barsajor.com), chef de cuisine Edouardo Jordan’s…

[View the story “Mossback Monday: The Tuesday Edition” on Storify]  

Oh, boy. Snagging an open table at Glo’s felt a little like winning the breakfast lottery. The Capitol Hill diner is tiny and there’s almost always a line out the door brimming with hungover hipsters and senior citizens and everyone else in between willing to wait for one of the best damn morning meals in…

Holding the chicken by its wings, Riley Starks lifts the Rhode Island Red from its crate, confidently inverts the hen, places it between his thighs and slits its jugular with a thin blade. Not a feather ruffles; the bird never makes a peep. On this early fall day, free-ranging chickens cluck and crow at Nettles…

The older I get, the more I notice the correlation between what I eat and how I feel. Invigorated or sleepy, energized or comatose: I can usually predict the outcome of whatever I put in the tank. So, after a night of omnivorous indulgence (and maybe one too many drinks), I balance it out with…

Views, brews and affordable food on the waterfront: What’s not to like about the newest Marination location? Unlike its upscale neighbor to the south, Salty’s, Ma Kai has a workman-like dining room furnished with extra-long picnic tables and floor-to-ceiling windows. Or take a pint of Marination Brown Session Ale ($5) and perfectly moist cod in…