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Cochon 555 in Seattle: The (Pork-Filled) View from the Judging Tables

Jay Friedman Post a comment

I had the opportunity to serve as a judge in Seattle's Cochon 555, a competition where local chefs take on heritage pigs with delicious results. Here's my point of view, from the judge's table. 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. More

Portland, OR: The Gimmicky Griddle Burger at The Woodsman Tavern

A Hamburger Today Adam Lindsley 9 comments

It doesn't always happen this way, but often enough a restaurant will prove unsuccessful in meeting perhaps-unattainable expectations. That's exactly what happened when I tried the Griddle Burger at The Woodsman Tavern, after it clinched the #7 spot on GQ's "Ten Best New Restaurants in America" list. More

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