Ethan Stowell is trying to go downscale with The Ballard Pizza Company, but a star chef can only go so low. He’s got the slice-and-a-soda thing going at the rustically chic shop, but the soda ($4, gourmet) costs more than the slice ($3–$3.50, huge). And the knockout star of our meal had nothing to do…

At press time, we got word from Dan Bugge, owner of this brilliant Pike Place Market eatery, of his plans to open a brand-new whiskey bar, Radiator, in an adjacent space. Construction was set to begin early last month. The crackerjack crew at Matt’s is on fire, cranking out some of the best food in…

The concept behind Cha:n is approachable and modern Korean food, and whether it works for you depends on whether you think the funky, fiery cuisine needs more approachability or modernization. Owner Heong Soon Park, who remodeled what used to be part of Bacco (he still owns both) to create this downstairs hideaway, has gentled authentic…

My first meal at Lampreia, Scott Carsberg’s epic, nationally praised fine dining restaurant which lived in the space that Carsberg’s Bisato now calls home, well, it must’ve been in 1999 or 2000. Back then–as now, though perhaps less-so–Carsberg’s reputation for perfectionism–along with a firey temper–preceded him. Oh man, the stories were legend. And remember, this…

Autumn is a season of unmistakable change, as the days grow shorter and the sun moves south. It’s time to set aside the refreshing, playful beers of summer and explore more contemplative beers with greater character and substance. Our local brewers provide plenty of options to help you prepare for the longer nights and colder…

The Washington wine story is just beginning to be told. After 30 years of experimentation and steady growth, the last decade has brought growth that has been nothing short of exponential. Wineries now number more than 740, up from 101 in 1997. But where do all those wineries get their grapes? In past months, we’ve…

O happy day (sing it with me, Seattle cocktail lovers), O happy day, when Vessel came back.…It’s rare that the opening of a bar inspires spontaneous singing, but the reopened Vessel, now on the corner of Seventh and Olive, is causing the cocktail choir to come out. Elegantly WelcomingLike the original, which closed in December…

We love Seattle, but the East Coast has its advantages, such as hearty grinder sandwiches, long as a baseball mitt and wider than the average mouth. What’s that? You can get them here? Owner Mitch Gilbert doesn’t even make you choose between favorite fillings, offering his GRINDERS HOT SANDS’ SAUBALL GRINDER, stuffed with both hefty…

What it is: Also commonly known as Japanese pumpkin, kabocha squash average about 2–3 pounds in weight. Kabocha have an edible, dark green rind and sweet, pale orange flesh that tastes sweet and has a dense, almost sweet-potato-like texture. How I discovered it: I grew up eating kabocha squash in homey, long-simmered Asian stews. The…

Ballard-based business partners Julie O’Brien and Richard Climenhage have come up with a healthy new way to spice up meals: fermented produce. They started Firefly Kitchens (fireflykitchens.com) two and half years ago to introduce the nourishing benefits of fermented produce to the masses. The pair uses local organic vegetables to create meal toppers, which range…

ARABICA LOUNGEOwner Jojo Corväiá’s original, gluten-free GINGER CAKE WITH BLACK PEPPER LIME GLAZE is something to savor: The warm, aromatic cake is made with 8 ounces of fresh ginger, while the house-blend Dolce Chai, black peppercorn, cardamom and lime in the glaze awaken your taste buds. $5. Capitol Hill, 1550 E Olive Way; 206.347.6093; arabicalounge.com…