Archive | American RSS feed for this section

New “Taste” Menu at Crush Showcases Ingredients

In a bit of a bold move by James Beard Award-winning chef Jason Wilson, Crush now serves $17 “Tastes” based on interesting ingredient profiles.

Continue Reading

Get the Pork Chop and Explore the “Co.” at Porkchop & Co.

The namesake, Flintstones-like “Porkchop” is pretty irresistible. But from breakfast to dinner, there’s much more to explore at Porkchop & Co.

Continue Reading

Seattle, Here’s Some Meat and Bread

The Seattle food community was quite abuzz last week with the announcement that Vancouver’s Meat & Bread is opening shop in Capitol Hill. It’s got me thinking about some recent meat on bread meals I’ve had around town lately.

Continue Reading

Brunch Brings Big Flavors at Miller’s Guild

Miller’s Guild is a fine choice for brunch any day of the week. But the fun really starts when the Infierno fires up at 11am, offering animal items with big, bold flavors.

Continue Reading

Butchering Beasts and Firing Up the Grill at Miller’s Guild in Seattle

Affectionately called “the Hearth,” Miller’s Guild’s custom-made Infierno puts out a lot of heat, producing delicious portions of beef, rack of lamb, pork loin, prawns, smoked quail, and more.

Continue Reading

7 Places to Find Great Fried Chicken in Seattle

From Southern-style gizzards to crackly Japanese karaage, Seattle is a fried chicken lover’s paradise. Here are seven of my favorite spots to satisfy your craving.

Continue Reading

Taking a First Bite at Snack/Bar

“Many of us grew up on crappy food, but with fond memories of it. So why not make a better version?” So says Forrest Brunton, when asked his vision of Snack/Bar’s mission. From Haute Pockets to Pudding Pops, here’s a look.

Continue Reading

Wings a Winner at Ezell’s Express and Sport Restaurant

While chicken wings were considered a throw-away food until fairly recently, they’ve long been a prized part of my dining repertoire. Buffalo chicken wings were a big deal during my college days in upstate New York, and I’d always ask for spicier than what a…

Continue Reading

W Seattle Helps Art Institute Students Trace a Path to Success

Left to right: Tom Limberg (W Seattle General Manager), Tiffany Derry, Ernesto Fuentes (scholarship winner), Scott Carnz (AIS Dean of Academic Affairs), Sergio Santillanes (scholarship winner), Elden Monday (AIS President)
A unique culinary collaboration between Trace restaurant at W Seattle and The International Culinary School…

Continue Reading

First Look: Smoked Meats and More at The Old Sage in Seattle

The Old Sage is the newest venture from Brian McCracken and Dana Tough, the chefs behind Seattle’s acclaimed Spur, Tavern Law, and The Coterie Room. The restaurant’s mission is smoking meats (and serving malts) with artistic sense and scents, like rosemary, lavender, mesquite, and pine.…

Continue Reading
Page 1 of 41234