The legendary lines at Crumble & Flake in Seattle have died down, and now the ridiculously good smoked paprika and cheddar croissant can be yours in a matter of minutes. What else is worth ordering? We ate every single pastry to find out.
Outdoor drinking around Seattle got an upgrade over the winter. If you want to enjoy an awesome cocktail or freshly brewed pint in the sun, options are no longer limited. Here's our guide to Seattle's best new places to drink outside, along with updates on our old favorites.
Cheap eats in Seattle run from one end of the food spectrum to the other, from the elegance and indulgence of lunch at Le Pichet to the sheer amount of amazing food at El Paisano, each checking in at under $10 a meal. So where do you go in Seattle when your budget is tight? Here are our top ten picks.
At the risk of sounding like someone who just woke up from an amazing first date, it's difficult to imagine how any oyster-eating experience could improve upon the Walrus and Carpenter Low Tide Picnic (a riff on this Lewis Carroll poem. An empty beach, a 'sulkily shining' moon, such quantities of sand, and yes, that briny beach, make for a magical evening recreated for oyster enthusiasts by seafood guru Jon Rowley and Taylor Shellfish Farms.
Just because almost anything tastes good after a long day slaloming through the snow in Whistler, British Columbia, doesn't mean you have to settle for subpar supper in this mountainside resort town. Here's our cheatsheet for après ski eating, from oyster happy hour to local elk tartare.
"Hungry? Why wait?" ask Snicker's candy commercials. Cronuts, hot dogs, barbecue, oysters, and more are the answer of food lovers around the country. But what compels them (er, me) to do so? Great food? Bragging rights? Boredom? Following an epic wait for brisket at Franklin Barbecue in Austin, we talked to the experts to find out.
As leaves fall and noses get stuffy, here are the best drinks in town to get a taste of the season, a few servings of your five-a-day, and possibly fight off that nasty bug that's going around.
Every bottle of Tabasco sauce in the world passes through the company's Avery Island, Louisiana production facility, under the watchful eyes of "the family," who use a Civil War era recipe. We visited Avery Island to see exactly how it's done.
The cemita at Cemitas Poblanas in Seattle's Boulevard Park neighborhood is the poster child for the campaign against authenticity as the end-all and be-all of food criticism. It's a great sandwich, the spice and sharpness in the sauce and onion softened by the mellow avocado, soft bread, and cool cheese. It is not an authentic cemita. It is a delicious sandwich.
With some of the best chefs in the country cooking up food at Feast Portland , one might forget that there were drinks to be had as well. But a town with such a great cocktail, beer, wine, and coffee scene couldn't keep its drinks out of the spotlight for long. Here are a few of the best drinks we tried.
Chiang's Gourmet is an unlikely place to find good Chinese food, hidden in a corner just off the freeway, miles north of Chinatown, in a rootbeer-keg shaped building that was once home to an A&W. Once inside, it can still be a difficult place to find great Chinese food, thanks to the three overwhelming menus on offer at any given time. Here's a primer on what to order to make the most out of your meal.
What happens when some of the best chefs in the country are instructed to make bite-sized portions of internationally-inspired street food? Feast Portland's Night Market. One of the marquee events of Feast, the open-air festival is an opportunity for a mix of local (such as Naomi Pomery of Beast and Expatriate) and national (hello, Christina Tosi of Momofuku Milkbar) restaurants to bring their take on street food to throngs of ravenous attendees.
The best dive bars are defined not by what you drink (though it's mostly beer—rarely do the mixed drinks have more than two ingredients), but by environment and patrons. At a great dive bar, the regulars look like they've been on their stools for years. The diviest bars still smell faintly of smoke, even though the smoking ban was put in place most of a decade ago. Most importantly, though, the best dive bars help you forget the stressors of the outside world.
With the bar perched right on the north shore of Lake Union, bar consultant Maggie Savarino says she and Westward bar manager Lea Fronterhouse tailored the cocktails to be what someone wants to drink while they're on the water.
Grant Lee Crilly, Chris Young, and Ryan Matthew Smith—guys whose name you might have heard in conjunction with a little book they helped develop called Modernist Cuisine—are able to break down their techniques into friendly, easy advice to improve cocktail flavor, including basics on ice, ratios to use if you're improvising a cocktail, and essential tools to have at home.
On her first try, Percy's & Co. general manager Lauren Thompson described the bar as what would happen if a juice bar and a real bar had a baby. Actually, it is more like what would happen if a Chinese herbalist's shop and a farmers' market had a baby, which was then plopped down to play in a slow Southern bar.
The thing about great seafood in Seattle is it's everywhere. But that place out-of-towners dream of, where they sit in a nautically-themed restaurant and order a simple grilled salmon entrée while gazing out over Puget Sound? It exists mainly in the tourist corridor, where fulfilling that fantasy is far more important than serving up the finest Dungeness crab, freshly-shucked oysters, over-sized geoduck, or shockingly-sweet spot prawns. So where to go for the good stuff? Here's where the locals eat their seafood.
What does it take to cook an entire calf in one piece? We went behind the scenes with Chef Mike Easton of Seattle's Il Corvo as he prepared for this year's Burning Beast event, which involved pit-digging, physics, and a whole lot of patience.
The oddity of bright, eccentric murals in the middle of a classic, dark space underlines Brian McCracken and Dana Tough's struggle away from bar trends. Nobody else was paying much attention to scotch, they point out. "Smoked meats and malts," the sign proclaims over the door of the Old Sage, sibling to Tavern Law, Spur, and the Coterie Room, succinctly getting to the heart of the mater.
There are so many outdoor bars with terrible drinks, but in Seattle, you can still find a few secret gardens, squirreled-away patios, and rare spots with sprawling water views that also serve up top-notch beer, wine, and cocktails. Here's our guide to the best places to drink outdoors in the Seattle area.
Celebrating its 20th anniversary this summer, the national-award-winning U-District market distinguishes itself with an enormous selection of goods, from traditional crock-fermented kim chi and the highly regarded Rainier cherry, to fresh, whole salmon and a bounty of bivalves.
The site of the Mercado San Juan has hosted a market in one form or another since pre-Hispanic times. Fittingly, the ingredients for sale are the building blocks of the traditional foods you see on the streets of Morelia: brightly colored guavas, pitayas, and tiny plums that will turn up in gaspacho de frutas (local fruit salad, topped with cheese and hot sauce); honey and sugar that will end up in the multitude of sweets for which the town is famous; and sweet corn, in varieties ranging from kernel to leaf, and even in fungus form.
2Bar Spirits is one of the few grain-to-bottle operations that have opened in the three years since the easing of laws gave birth to Washington State's fledgling craft distilling industry.
Is there anything more seductively gluttonous than hot starch-on-starch action? In my Atkins-free, Paleo-impure world, no. There is nothing better than taking a mess of tangled Japanese noodles (yakisoba) with chicken and stuffing them inside a hollowed out roll of French bread and calling it a sandwich.
The Ninja Deluxe pairs the Japanese tonkatsu-style pork (brined, panko-coated and of course, deep-fried) with the Western sandwich-enhancing superstars cheddar cheese and bacon. Forget ketchup or mustard; here you're getting Japanese mayonnaise and tonkatsu sauce on your bun.