For some, the sight of a pig head on a street corner causes trepidation. For me, it creates salivation. My salivation soon turned to satisfaction.
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.
The namesake, Flintstones-like “Porkchop" is pretty irresistible. But from breakfast to dinner, there's much more to explore at Porkchop & Co.
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.
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.
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.
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.
“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.
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…
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…