Tag Archives: Matt’s in the Market

Offal Good: Smoked Elk Tongue at Matt’s in the Market

In last week’s “Offal Good” article, I showcased a liver mousse at LloydMartin that was simply luscious. The week before, in an “unofficial” offal piece, pig’s head was the prime attraction at the new Radiator Whiskey. Across the hall from Radiator is the iconic Matt’s…
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Cochon 555 in Seattle: The (Pork-Filled) View from the Judging Tables

Yesterday, Serious Eats posted my report on Cochon 555 in Seattle. An excerpt: This was true nose-to-tail eating, most prominent in the long-cooking broths with head parts, the ubiquitous use of lardo, the addictive chicharrones, and the appearance of pork in the desserts. Judges sometimes…
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Sliders and More at Matt’s in the Market

A few months ago, Matt’s in the Market competed in a berries and cherries “Dish-Off,” which I wrote up for Sound magazine and also posted here. Recently, we moseyed over to Matt’s not for a competition, but instead for a celebration of its new management…
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Berries and Cherries Are Here, Bringing You Fun

Oh, yeeeah! So says Kool-Aid Man when he bursts through a brick wall, saving the day. As do I when marveling at the colorful berries and cherries abundant in our area markets. Growing up in New York, home wasn’t a haven for such fruit, so…
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