Seattle Mag
New Medical Practice Finds Strength in Numbers
Local hospitals are pioneering a new kind of care for chronic conditions. Here’s how “group appointm
Unlike most people, Nancy White looks forward to her monthly doctor’s appointment. Instead of waiting alone for her doctor in a cramped exam room, the 80-year-old Seattleite checks in with eight other elderly patients in a conference room, where she gets her blood pressure checked, learns how to better control her diabetes—and catches up with…
Seattle’s Mini Mayors
Our's is one of the last big cities with an ‘at large’ city council. Some say it hurts neighborhoods
As he travels around Seattle seeking support for his City Council candidacy, Bradley Meacham hears the same two questions over and over again. “Can I vote for you?” and “Do I live in your district?” Every time, Meacham hesitates. The answer is complicated: Yes, Seattle voter, you can vote for Meacham. But no, you don’t…
Seattle’s Zombie Obsession
Nine reasons why Seattle is the Zombie capital of the world.
An infection is spreading through Seattle—one so virulent it threatens to overtake the city’s other iconic symbols (coffee, rain, hipsters in plaid): zombies. Put another way, you can’t swing a dead cat in Seattle without hitting a dead person (who’s been reanimated and craves flesh and brains). There’s plenty of cruel speculation as to why…
Artusi
Spinasse's Jason Stratton does lighter bites and striking cocktails at this aperitivo bar.
In a window-wrapped corner space next to the recently expanded Spinasse (which now has a new, open pasta-making station, but retains its utterly charming trattoria), chef Jason Stratton has debuted Artusi, a drop-in-friendly, wildly decorated—zebra-patterned walls, ceilings hung with tubular light fixtures—aperitivo bar. Stratton, named one of Food & Wine magazine’s best new chefs of…
Cravings: Kale
All of the sudden, we can't get enough of this hearty, nutritious and delicious green.
GOLDEN BEETLEMaria Hines’ newest restaurant serves up Carnation-based Full Circle Farm’s kale sautéed with harissa, lemon and garlic for a flavorful balance of earthy, bright and spicy notes. $8. Ballard, 1744 NW Market St.; 206.706.2977; golden-beetle.com BOAT STREET CAFEThe kale gratin brunch entrée’s baked-cheese top is melted over a creamy bed of kale, served with…
Chawanmushi at Flo
We love this comforting custard.
Like the first time I wrap myself in a trusty woolen sweater, there are culinary rites of passage that I find myself revisiting as autumn softens into the cool, dark months of winter. Chawanmushi (“tea cup steam” in Japanese), a fragrant, soft egg custard steamed in a pretty ceramic cup, is a new favorite ritual….
Seattle’s Best Pub Grub
At these local beer-centric watering holes, the(great) food’s the thing.
When I moved to New York City a decade ago, I couldn’t believe how bad they had it. Oh sure, they’ve got Mario Batali, Daniel Boulud and so many other of the country’s best chefs. They’ve got world-class service, a genius on every corner, yada yada. But when it comes to what’s really important in…
Skillet Diner is Unpretentious, Really Good Food
The brick-and-mortar sister of food truck Skillet Street Food is as good as we'd hoped.
You’ve gotta figure that a guy who builds his business out of an Airstream trailer has a sense of humor and a lightness of heart, and Josh Henderson’s Skillet Diner—the new brick-and-mortar sister of food truck Skillet Street Food—proves you right. On the hottest new corner in “foodland,” 14th and Union (also home to the relocated…
Zippy’s Giant Burgers Has a Delicious Secret
Welcome to burger heaven. Now with booth seating.
It used to be that a visit to Zippy’s involved squeezing into a cramped space or waiting outside in the mini-mart parking lot for your burger. Now that Zippy’s has relocated to a corner spot in White Center, there are red vinyl booths, plenty of tables and a lot more breathing room. And I love…
The Forge Lounge
A new casual downtown Seattle bar is made for sandwich-lovers and ferry riders.
A new watering hole sits along the steel paths of the pedestrian walkway downtown, offering a sweet escape during long ferry waits. THE VIBE: A clean, industrial theme beckons: Brick walls are decked with black-and-white photos of steamers and steel workers, and drinkers sink down at one of three micro steel-lined tables or take a…
How to Use Marrons Glacés in Your Favorite Dessert
These candied, glazed chestnuts have been popular since Louis XIV's court.
What they are: The earliest recipe for marrons glacés, or candied and glazed chestnuts, originates from 16th-century France, and gained in popularity in Louis XIV’s opulent Versailles court. Thousands of years of careful breeding have made the choicest chestnuts—also called marrons—less bitter and naturally sweeter. How I discovered them: I have always loved chestnut desserts—one…
Link Lab is a Meat Lover’s Dream Come True
Why a former Microsoft librarian is now making specialty Northwest sausage.
Seattleites store all sorts of miscellany in their garages (bike racks, the inevitable rain boot collection, a gardening trowel, chicken feed) but Link Lab Artisan Meats owner David Pearlstein uses his Wallingford garage to house something much more high tech: the USDA-inspected and -approved sausage production facility of his dreams. After spending all of 2010…