Seattle Mag
Oysters Rockafeller
Dining critic Allison Austin Scheff discovers bivalve bliss at Shuckers.
Usually, I’m an oyster purist: raw, on the half shell, with nothing but seawater and its own liquor to slurp down. But at Shuckers, the clubby oyster bar tucked ac a corner of the Fairmont Olympic Hotel (downtown, 411 University St.; 206.621.1984; fairmont.com), the old-school mahogany furnishings, plush banquettes and brass accents work their magic,…
Street Eats: Where Ya At Matt’s Mobile Tribute to the Big Easy
Allison Austin Scheff has the best gumbo she's ever tasted in Seattle at Where Ya At Matt’s food tru
The best gumbo I’ve tasted in Seattle comes from Where Ya At Matt’s food truck. Chef Matthew Lewis’ version ($8) features the holy trinity of celery, onions and bell peppers, and it pulses with heat from hunks of house-cured andouille sausage and Creole spice. A toasty brown roux gives it a creamy-smooth base. Lewis is…
New Hybrid Wines Merge Washington and Oregon Grapes
Brian and Rob McCormick use grapes from both Washington and Oregon to make their Melamoose wines
When it comes to making great wine, father and son Rob and Brian McCormick of Memaloose Wines in Lyle, Washington, are working both sides of the Washington/Oregon border against the middle—of the Columbia River. In the exact “middle”—geographically, at least—of their five estate vineyards (two in Oregon, three in Washington) is Memaloose Island, the inspiration…
Kirkland’s Rowdy Roja Salsa
Local producers Jimmy Anderson and Tim Hoskins bring Seattle-style salsa to the masses.
For Jimmy Anderson and Tim Hoskins, high school graduation from Seattle’s University Prep in 1983 didn’t entail a parting. Instead, their friendship ripened to the point that, 25 years later, they created Kirkland-based Rowdy Roja Salsa (mernies.com). In 2007, despite being immersed in their own careers (Hoskins was designing and maintaining marine aquariums, Anderson was…
Capitol Hill’s Cork House
Squeezed next to Moe Bar and Sweat Box Yoga studio is Capitol Hill’s first and only winery.
Squeezed next to Moe Bar and Sweat Box Yoga studio is Capitol Hill’s first and only winery, Cork House (1421 10th Ave.; 206.323.2675; corkhousewines.com). Travis Scarborough (of O’Shea Scarborough Winery) and Josh Fletcher opened the tasting room in September to showcase their locally made blends. The VibeThe décor is a welcoming “recycled chic,” including a…
Cravings: Ring in the New Year with Blended Boosters
The holidays celebrate the season’s bounty—sometimes with a little too much bounty. Here are five re
Thrive Cafe The refresh, made with cucumber, celery, kale and spinach, is a richly colored, nutrient-packed pick-me-up. Add some apple juice for a sweeter flavor. $6/12 ounces. Roosevelt, 1026 NE 65th St.; 206.525.0300; generationthrive.comHealeo Shake up your system with the wellness shot, made with fresh squeezed ginger and lemon juice and topped with oregano oil,…
Lead Pencil Studio’s Border Changing Work
Local architects frame negative space at the U.S.-Canada border crossing, giving us an excuse to hea
Seattle-based architects and artists Daniel Mihalyo and Annie Han, who collaborate under the name Lead Pencil Studio (leadpencilstudio.com), have built their reputation on nothing. More specifically, their award-winning site-specific installations have focused on absence—such as in 2003’s “Stairway,” a spindly metal flight of stairs missing quite a few steps in the middle, and 2006’s phenomenal…
DO: Tamara Murphy’s Book, Chef’s Pets Calendar
A couple of gift ideas (and a fun book event) for food-obsessed friends.
In celebration of Tamara Murphy’s new book, Tender: Farmers, Cooks, Eaters, Tamara along with Chris Curtis of the Neighborhood Farmers Market Alliance, is hosting an all-day book signing event at the newly remodeled Reading Room at the Pioneer Square Elliott Bay Cafe this Thursday from 11am to 5pm. Or join Murphy for bubbles and bites (from the cookbook,…
Grey Matters: Seattle Then and Now
Whither Seattle? Knute Berger provides some perspective on where we’ve been and where we’re heading
Since we’ve got a year or two to go until the Mayan calendar runs out, there’s still a chance to think reflectively before the end of the world. There’s no denying that world has been changing, and so, too, our corner of it. Today’s Seattle is not the old Seattle that we knew. I’ve been…
Bandolero Restaurant and Tequila Bar
In the heart of Tangletown, Bandolero specializes in tequila.
In the heart of Tangletown, Bandolero (2253 N 56th St.; 206.633.5828; bandoleroseattle.com) specializes in tequila. Opened in August by former Pour House co-owner Jay Farias, the bar keeps the margaritas flowing for thirsty amigos. THE VIBE: Bandolero is a dimly lit space with a Southwestern feel. Cowboy hats, bronze lizards and miniature clay pots hang…
Meet the Producer: Cookie Box
Anne Nisbet and Marcia Sisley-Berger were destined to bake together. Having walked the same dining room floor at Ray’s Boathouse, albeit at different times (Nisbet was director of catering from 1991 to 1998, Sisley-Berger a pastry chef from 2003 to 2009), the two met through a mutual friend who knew they had at least one…
Cravings: Holiday Breads
’Tis the season for freshly baked breads—their scents making us salivate for a hunk of doughy goodne
’Tis the season for freshly baked breads—their scents making us salivate for a hunk of doughy goodness. Try these favorite locally made sweet and savory treats, guaranteed to enhance your holidays COLUMBIA CITY BAKERY The traditional Milanese PANETTONE is a potpourri of flavor. Packed with candied orange peel, honey, currants and butter, each sweet and…