Gastrolust

I admit it: I’m a bit of an odd fellow. How many people do you know who are both food writers and sex educators?
On the food writing side, it’s admittedly odd that I’d never been to Oddfellows. Not until last weekend, that is, when I made it in for brunch.
I was disappointed, though, [...]

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Dutch, baby! That’s what I wanted to scream when my partner and I met up with friends for brunch last weekend at Tilikum Place Café.
This hidden gem in the shadow of the Space Needle offers two types of Dutch babies. The sweet offering was banana with an option of candied walnuts. The savory [...]

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Obviously, I’m brutally backed up (aside from my Sound/City Arts reports) on my restaurant write-ups. So let’s start with a morning meal. Over the summer (remember summer?), I returned to Fresh Bistro (having previously discussed their brulee, bellies and beets) to sample a few of the brunch offerings, to which I’d say: two out three [...]

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“Yeah, right.”
That’s what I said when I heard that Dahlia Lounge was cooking up congee for brunch.
Monkey bread? Makes sense. Eggs Benedict? Elegant. But congee? Can it be any good?
In a word: Yes. I often complain about the quality of Chinese food in Seattle, so it’s sort of strange that Chef Tom Douglas is the [...]

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Thierry Rautureau, the Chef in the Hat, is seemingly everywhere in the local food scene. When he’s not cooking up a storm in his own kitchen, he’s out collaborating with other chefs or dining at other restaurants, supporting the industry as a whole. This is why I called him a cheerleader after enjoying a dinner [...]

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Olivar’s been getting rave reviews since opening in the Loveless building on Capitol Hill, and starting today, they’re introducing brunch service that looks to be a winner.
No batter dishes here; Chef Phillippe Thomelin is doing the egg, cheese, potato and bacon thing with his uniquely Spanish flair (with French and Italian influences thrown in for [...]

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Looking beyond French toast for the city’s best brunch
In his gritty Kitchen Confidential, Anthony Bourdain describes brunch as “punishment block for the ‘B’-Team cooks” who salvage “old, nasty odds and ends” to create dishes that sometimes include hollandaise, which he warns “is a veritable petri-dish of biohazards.”
For this month’s Dish-Off, I set off to four [...]

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