Seattle Mag
Best of 2010: Culture
Our picks for the best in culture for 2010
Favorite pop culture trend Seattle flash mobs danced up a storm in 2010, thanks to the organizational skills of local producer Egan Orion and a team of choreographers. Recent events included a Glee-inspired routine at Westlake Center and a Seahawks halftime performance melding stadium anthems and popular dance. The mobs might look spontaneous, but planning…
Best of 2010: Sports + Fitness
Our picks for the best in sports for 2010
Most awesome meteorological phenomenon The Seattle Storm was so good this year that it never lost a game in KeyArena. Not even in the playoffs. All hail the 2010 WNBA champions, especially Lauren Jackson and Sue Bird, the only members of this year’s team who were on the Storm roster when it won the league…
Best of 2010: Cityscape
Our picks for the best in urban planning for 2010
Best new microhood Architectural preservationists and food nerds nationwide went nuts when Capitol Hill’s Melrose Market (Capitol Hill, 1501–1535 Melrose Ave.; melrosemarketseattle.com) opened earlier this year. The triangular block of a remodeled 1920s-era automotive shop won our hearts for giving local food purveyors an urban refuge amid old-growth-timber beams and exposed brick. Home to farm-to-table…
Best of 2010: Media
Our picks for the best in media for 2010
Best local pop culture hero TV newscasts can be pretty grim, but not when Jesse Jones is in front of the camera. Dealing with a corrupt roofer? Need to road test a miracle grill? Then get Jesse, the ebullient KING-TV consumer reporter who goes to bat for the little guy and usually wins. His segment…
Carnivore’s Guide: Sausages
A roundup of Seattle's best encased meats
Sometimes subtly spiced, sometimes bold and assertive, plump, juicy sausages are always a welcome addition to breakfast, lunch or dinner. Here’s our roundup of the best encased meats Seattle has to offer. Our Top Pick! A&J Meats pork and cranberry sausage: For some, the changing color of leaves or the sight of pumpkins at the…
Carnivore’s Guide: Lamb
The slightly gamey piece of meat
For those who prefer a slightly gamey piece of meat, there’s nothing better than locally raised lamb. And did you know the most commonly eaten meat in the world happens to be goat? Try it; we bet you’ll like it. Try it out: Our favorite restaurant lamb dishes Lamb burger (pictured): Oh, Lola, how we…
Carnivore’s Guide: Duck, Turkey, and Goose
Roasted bird is the centerpiece of a holiday celebration
It’s holiday time, and a whole roasted bird is the centerpiece of the celebration. Here’s where to buy locally raised ducks and geese, and heritage breed turkeys, too. Try it out: Our favorite restaurant poultry dishes Duck breast: The chefs at Crush have a way with duck breast, rendering the fat beneath the skin until…
Carnivore’s Guide: Chicken
America's most popular meat
With crisp, golden skin, succulent breasts and intensely flavored, juicy legs, it’s no wonder that chicken is America’s most popular meat. Here’s the scoop on where to find the best-tasting birds in the city. Try it out: Our favorite restaurant chicken dishes Roasted chicken (pictured): We’ve long been fans of chef Matt Fortner’s uncanny ability…
Carnivore’s Guide: Best Steakhouses in Seattle
The mouthwatering promise of really good meat at a steakhouse
There is nothing quite like dinner at a steakhouse. The sense of occasion, the mouthwatering promise of really good meat, tip-top service and splurging on that excellent bottle of red—it all adds up to a special night out. Lucky us, we went to them all so you can better decide which fits your style. The…
Carnivore’s Guide: Beef
We have embraced them all, but beef is our first true love
We’ve embraced pork, lamb—even goat—but beef is our first true love. It’s what we crave the most. We wanted to find locally raised beef that we could feel good about eating, and, boy, did we ever. Try it out: Our favorite restaurant beef dishes Beef tartare: Generous quenelles of lush, freshly hand-chopped Oregon sirloin, mixed…
Carnivore’s Guide: Beef
We have embraced them all, but beef is our first true love
We’ve embraced pork, lamb—even goat—but beef is our first true love. It’s what we crave the most. We wanted to find locally raised beef that we could feel good about eating, and, boy, did we ever. Try it out: Our favorite restaurant beef dishes Beef tartare: Generous quenelles of lush, freshly hand-chopped Oregon sirloin, mixed…
Carnivore’s Guide: Pork
The taste of locally raised pork whether it's tender and lean or striated with rich layers of flavor
The taste of locally raised pork—whether tender and lean or striated with rich layers of flavorful fat—is about as far as you can get from the slabs of meat stacked in the supermarket’s discount cooler. While it’s not always economically feasible to buy only the top-grade local stuff when you’re feeding a family, consider these…
Best of 2010
From fabulous food to thoughtful theater, we present some of our favorite moments, people and things
Even in a bad economy, celebrating the best of Seattle is actually pretty easy. The hard part is whittling down the best of the best—from the hottest new indie rock band to the coolest new flower shop—so that it all fits into a finite number of pages. This year, we also wanted to give a…
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