A couple of months ago, I mentioned that Gastrolust headquarters moved—albeit just a short distance in Seattle. Selling and buying a house wreaked havoc on the summer, such that I fell far behind in my restaurant reporting.
Less than two months into the new home,…
Two chefs do what they wanna do with “Pork and Beans”
I need some Rogaine
To put in my hair
Work it out at the gym
To fit my underwear
Oakley makes the shades
That transform a tool
For the kids…
Here are the photos (taken by me) of the rest of the dishes from the “Pork and Beans” Dish-Off in July’s issue of Sound magazine.
You can find the full report, include menus, here.
Click to enlarge any of the photos.
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…
Seattlest already gave you the scoop on the opening of Olivar. So what about the food?
Chef Philippe Thomelin chatted with us while preparing some of his favorite dishes. We discussed how the Tortilla Española (potato omelet with caramelized onion) is a gauge of his…