There’s a new bar in Pioneer Square near the sports stadiums, a Capitol Hill haunt that’s open 18 hours a day, and a highly anticipated restaurant opening in Tacoma. Meanwhile, a cherished Greek fast-food restaurant has reopened in the Greenwood neighborhood almost a decade after a devastating fire. Here’s a quick list of some of…

While it’s true that Seattle’s restaurant-scape is still sleepily waking up from its long pandemic nap, exciting things are happening in the city’s culinary scene. These days, we’re seeing new tantalizing restaurant openings and food events pretty much every week. Here’s a heads-up on seven restaurant openings to load up your dining calendar. Ringo Curry…

Many chefs and restaurateurs in the Seattle area have their own take on the popular axiom “Eat, Drink and Be Married.” They work together. They live together. They’re life partners. They share a passion for hospitality, endure long hours and intense schedules, and rely on teamwork and collaboration for emotional support in a close-knit work…

Big changes are underway at Canlis. Executive chef Aisha Ibrahim and co-owner Brian Canlis have both announced they are stepping down. Ibrahim joined the Canlis team in 2021, making history as the restaurant’s first female executive chef, as well as its first Asian and queer chef since it opened in 1950. Her three and a…

A larger-than-life stuffed panda keeps customers company in the hallway of Qiao Lin Hotpot as people wait for a table on a busy Saturday night in downtown Seattle. Servers bustle by with tureens of bubbling spiced broth and golden cow-shaped vessels proffering paper-thin slices of high-quality beef. Apothecary-style glass jars decorate the walls, and a few more pandas clinging to door jams interrupt the otherwise sleek, modern decor…

Illuminated beneath the glow of Fremont’s famous rocket, two dozen Seattleites gather at El Camino restaurant to enjoy a specially curated meal featuring authentic Mexican dishes paired with three pours of Wahaka Mezcal. The enclosed patio is strewn with colorful punched banners and paper lanterns. Light dances above tables set with flickering votives, bowls of…

At times referred to as “Restaurant Weak” for menus limited in scope and portion size, Restaurant Week is coming of age after 20 years. In the beginning of what would become Restaurant Week, chefs and restaurateurs often compromised on portion size and sometimes quality.  Chef and restaurateur Brian Clevenger, who owns General Harvest Restaurants (Vendemia,…

Consider Paju’s fried rice a seafood dish thanks to the addition of squid ink. The catfish sandwich at Matt’s in the Market has been a menu mainstay for years.Is it a hush puppy or a crab dish? At Emerald City Fish & Chips, it’s both.