Eat & Drink
This Calamari is Not Your Typical Appetizer
Crack in a box? Yes, indeed.
If you think of chewy, deep-fried rings with a side of dipping sauce when you hear the word “calamari,” get ready to have your mind blown. RockCreek has fried calamari on its menu, but it’s more of a squid dish than your typical appetizer. Technically, it’s called point judith calamari “Kari-Out,” but what it really…
New Date Night Spot: Liam’s in U Village
!–paging_filter–pHere’s the thing about Liam’s (2685 NE 46th St.; 206.527.6089; a href=”http://www.liamsbistro.com” target=”_blank”liamsbistro.com/a): It will most likely exceed your expectations, because, let’s face it, great dining isn’t usually associated with University Village. Kurt Dammeier, the guy behind Beecher’s, Bennett’s, Pasta Co. and Maximus/Minimus, saw an opportunity to put in a stylish, adult-oriented restaurant when U…
Ballard’s Brimmer Heeltap Serves Up New American Food with a Twist
Brimmer Heeltap refers first to a brimming glass and second, to the last dreg you can never seem to retrieve from the bottom. It’s a name proprietress Jen Doak (former manager of The Tasting Room) had in her back pocket for years before she opened her Ballard bistro pub in the former Le Gourmand space…
Satisfying Sandwiches and Dominican Food in Pioneer Square
!–paging_filter–pCall it a cult sandwich shop on one of the oddest streets in Seattle. Manu Alfau, formerly a cook at a href=”http://\/\/seattlemag.com/anchovies-olives“Anchovies Olives/a anda href=”http://\/\/seattlemag.com/la-b-te” La Bête/a, opened his Dominican sandwich shop, La Bodega (em100 Prefontaine Place S; 206.682.2175;a href=”http://www.labodegaseattle.com” target=”_blank” labodegaseattle.com/a/em), on the stunted Prefontaine Place in Pioneer Square in December, across the street…
The Best Hotel Bars in Seattle
As travelers swarm the city for summer fun, locals can play tourist year-round
Stoneburner at Hotel Ballard With bar manager Erik Carlson steering a stellar cocktail menu and sommelier Dawn Smith carefully cultivating a wine list that includes dozens by the glass, this is a good place to drink. And the eating is fine, too. Guests are spoiled by chef Jason Stoneburner’s menu, which features local ingredients (some…
Spectacular Creole Food at Fremont’s Roux
!–paging_filter–pWhat do you do when you take on the shell of a 72-year-old dive bar? If you’re Matthew Lewis, owner of Where Ya At Matt food truck, you use it to reinvent your mobile Creole mecca. After a long search for a brick-and-mortar location, Lewis opened Roux (4201 N Fremont Ave.; 206.547.5420;a href=”http://www.restaurantroux.com” target=”_blank” restaurantroux.com/a)…
Tomorrow’s Tastemakers: Jonathan Proville of Il Corvo
Welcome to Tomorrow’s Tastemakers, a recurring column that focuses on Seattle’s new guard of culinary influencers. Jonathan Proville, 31, is one of the rockstar cooks at Il Corvo. He was born in Los Angeles to French parents, who moved the family back to France when J.J. was 10. He went to college in Montreal for…
Where to Get a Great Weekday Breakfast
The best dishes to start every day of the week
Seattle magazine’s early-rising team of food experts tout their favorite spots for the most important meal of the day (and the weekend).[pancakes]If you head to one of Portage Bay Café’s three airy Seattle locations, where the servers sport T-shirts with the company’s tagline—eat like you give a damn—consider stretching beyond your usual order and don’t…
Making and Aging Your Own Homemade Eggnog: A New Thanksgiving Tradition
It all began a year ago last September. I was chatting with Sun Liquor barman Erik Chapman about his homemade eggnog for our December issue. I’d heard very good things about his boozy nog, which he makes the weekend of Thanksgiving and ages for a month. But I’d never tasted it; he only serves it…
The Best Oyster Palaces and Raw Bars in Seattle
Our cold winter months mean it’s oyster season. Slurp some down at Seattle's oyster and raw bars
Ballard Annex Oyster HouseThe nautically designed Ballard Annex (owned by the Matador folks, who also own Kickin’ Boot Whiskey Kitchen), boasts seafood of all stripes and from all over the country: lobster, Dungeness and Maryland blue crab, salmon, white fish and so on. But the list of oysters is where we concentrate our time: Usually…
Chef Rachel Yang’s Quick Pickled Persimmons
Rachel Yang of Revel and Joule shares her recipe for pickling the beloved Asian fruit
Fuyu persimmons1 cup rice wine vinegar1/2 cup water 1/2 cup sugar1 star anise1 cinnamon stick1 small piece of ginger 1. Peel the persimmons and slice them into 1/2-inch slices.2. Bring the rest of the ingredients to boil. 3. Stack the persimmons in a Mason jar and pour in the pickling liquid. 4. Leave it in…
Chef Rachel Yang Cooks with Persimmons
Joule’s Rachel Yang makes the most of this versatile, seasonal Asian fruit
While Rachel Yang was growing up in Korea, her family ended meals with sujeonggwa, a dried persimmon tea. “I can still remember the sweet and spicy aroma that would fill up the kitchen whenever my grandma would make the tea,” says the co-owner/chef of a Joule and Revel, who celebrates the fall and winter appearance…
Join The Must List
Don't miss a thing.
Get Seattle's best events,handpicked
and delivered to your inbox weekly.