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Posted on Mon, 04/11/2011 - 9:44pm

Updated! Tom Douglas's Cuoco, Brave Horse Tavern Are Open in SLU, Ting Momo Opens Monday

By: 
Allison Austin Scheff
Tom Douglas

Last week, Tom Douglas announced via Twitter (@TomDouglasCo) that Cuoco, the Italian pasta house that anchors his revamped brick Terry Avenue Building, was open.

At Cuoco, longtime Tom Douglas pastaiola Martha Francis will work alongside Cuoco chef Stuart Lane (who last awed us at Cafe Juanita) to create dishes like gnocchi with nettle pesto, hazelnuts and pancetta; fresh pea risotto with pea vines and ham hock; artichoke raviolie with mascarpone and Parmesan. And that's just the pasta! Read more »

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Posted on Wed, 04/06/2011 - 8:22pm

Lunchbox Lab's Scott Simpson Remembered This Sunday

By: 
Allison Austin Scheff

It's been a week since the awful news hit that Scott Simpson had passed away at the age of 38. Read more »

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Posted on Mon, 03/28/2011 - 9:40pm

All Hail the Return of World Pizza!

By: 
Allison Austin Scheff

I recently happened across an online commenter lamenting the pizza options in Belltown. The post was entitled “Bring Back World Pizza.”

Well commenter: wish, granted. Read more »

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Posted on Fri, 03/25/2011 - 6:03pm

The Best Restaurants in Seattle at Every Price Point: The Value Issue

By: 
Allison Austin Scheff
Photo Credit: 
Hayley Young
Joule's Hawaiian Spot Prawns in Hot Pot with Rice and Egg

Every year I come at the big April Best Restaurants issue from a different, hopefully fresh angle. This year, my inspiration was former New York Times restaurant critic Frank Bruni's farewell piece, at the end of which he argues that there is value at every price level. Read more »

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Posted on Wed, 03/23/2011 - 9:13pm

Food Writer Shuffle: Scoop On Eater Seattle's Editor, and the Seattle Weekly' Gets A New Restaurant Critic

By: 
Allison Austin Scheff

There's a lot to be said for an outsider's view of things. Frankly, there's just less baggage. He/she doesn't take sides, doesn't play favorites, doesn't have a history (good or bad), so the opinions are pure. Or purer. When it comes to, oh, I don't know, a food writer from another city's take on restaurants here in Seattle? I think it's refreshing to read what they see, how they taste things. It makes me challenge my own assumptions. Read more »

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