Yes, Ballard has come to this: a barbecue joint with $8 valet parking. Kickin’ Boot Whiskey Kitchen isn’t really a joint, though. It’s an enormous, polished, ironwork-brick-and-beams concept in the growing restaurant empire of Nathan Opper and Zak Melang (seven Matador restaurants in three states, plus a Portland sibling to the Whiskey Kitchen). Luckily, the…

Minutes after I walked into this tiny Ballard candy shop, the mop-topped young man behind the counter asked: “What can I do to put a smile on your face?” Believe it or not, this line did not come off as saccharine, but as charming as the cheek-pinchingly adorable Sweet Mickey’s. In a space that’s roughly…

Some people love sparkling wines. I mean love sparkling wines. “They go with everything!” enthuses my friend and frequent tasting partner, wine representative Sarah Budge. “The only way you can use all your senses,” she says. We clink glasses. “They are so festive!” I say. We speak in the plural, as if bubbles are a…

Uniquely WelcomingWalk into Clever Bottle and you’ll probably feel a bit enchanted by its contrast to the outside world: With an airy design highlighted by candles, white walls, Edison lightbulbs and the occasional palm frond, the bar seems less “downtown” and more “French countryside.” Clever CocktailsOwner Kristen Burns (a former manager at the Space Needle’s…

Two reasons to visit Crumble & Flake Patisserie on weekends: One, the doors open at 9 a.m. (weekdays, it’s 7 a.m.), a more civilized time to get into the ever-present queue before your favorites sell out. Two, weekends are when perfectionist owner/baker Neil Robertson takes the time to create CRUMBLE & FLAKE’S CANELÉ, a challenging…

Britt Eustis’ life has always been closely linked to pickled products: He moved to Seattle from Connecticut in the 1980s, and worked first at Charlie’s Produce and then at a food distribution company that took him all the way to Japan. There, he helped import miso, kimchi from Korea and other traditional fermented foods. But…

What it is: Strega is a magical Italian liqueur made from spells and spun gold. OK, it’s actually a blend of 70 herbs and spices that traces back to the 1860s, when Giuseppe Alberti—a grocer’s son—decided to make a liqueur with saffron (which gives Strega its signature color), a local wild mint and other intriguing…

ROOT TABLEA handmade curry paste featuring red chile peppers and shallots has made the PEARL OCEAN SALMON a star here for several years, showcasing grilled wild-caught salmon perched atop stir-fried vegetables and a generous blanket of the fragrant red sauce. $13. Ballard, 2213 NW Market St.; 206.420.3214; roottablerestaurant.com LITTLE UNCLEThis tiny Thai stop is always…

Seattle native Gregory Blackstock’s drawings are irresistible for several reasons: the subject matter, both mundane yet something we never thought of grouping before; his use of color, both accurate and unexpected; and his visual repetition of forms, which express both symmetry and variety. All this is augmented by the effortless feel of the work, remarkable…

Thanksgiving tends to be so focused on eating that the drinks often become an afterthought. This is a shame, as the right drinks can add extra pizzazz, help the food go down easier, and make dealing with relatives much more manageable. Following are three Thanksgiving drink ideas for each course of the meal: the first…