Seattle dining
Spotlight: Customer Relations 101
A local chef gets his point across and how(ie)!
Weve all been there. We see an item listed on a restaurant menu and wonder how in heavens name it can charge that much for a hamburger. Or some mac n cheese. Or a simple Caesar salad. One woman who dined recently at Beardslee Public House in Bothell wondered as much, and she posted this…
Dining: Hey, Girlfriend!
Copine brings exquisite dining to Ballard.
During its tenure, Book Bindery was a beloved contemporary American restaurant on the north side of Seattles Queen Anne neighborhood. Executive chef Shaun McCrain and general manager Jill Kinney nurtured it into one of the citys fine-dining staples. He crafted beautifully refined, French-inspired cuisine; she assembled a rock-star team and ran the house with gusto….
Dining: Collective Consciousness
Its Josh Hendersons world; here's your guide to eating in it.
Ten years ago, Josh Henderson left a sweet gig cooking for photographers on location in Los Angeles to start a food truck in Seattle called Skillet. It did quite well, expanding with help from equity partners into four brick-and-mortar diners and a catering company. Henderson left the Skillet Group in 2013 to again do his…
Executive Life & Style: Dining at Bramling Cross
Ethan Stowells latest Ballard Avenue spot pairs suds and sustenance.
If youre a beer lover, Bramling Cross, which is named after a hop varietal, will be your favorite Ethan Stowell restaurant to date because the focus is on wood-fired, shareable dishes that pair with eight micro-local brews (made in Ballard or Fremont) and 50 international beers. One of those dishes is a ridiculously moist pork…
Dining: Spanish Lessons
Bryan Jarrs visit to the Iberian Peninsula spawns an intimate new tapas bar in Seattle.
After shuttering the much-loved Madison Park Conservatory in 2014, co-owner Bryan Jarr took off on a food-research expedition through Spain and Portugal. Jarr, who is co-author of In the Kitchen with the Pike Place Fish Guys, went to study traditional seafood preservation at several Spanish and Portuguese canneries. Along the way, he fell in love…