Last winter I introduced you to my favorite Snoqualmie Pass lunch stop, the Aardvark Curry Trailer. I've got a soft spot for folks who live their passion, and Dan's the happiest guy cooking out of a trailer I've ever met. His curry bowls are a huge hit with boarders, skiers and snowshoers, but he's outgrown his tiny digs. Wood's hoping to move into a real kitchen, one he intends to build inside a train. Well, part of a train.
In this age, it's the rare restaurant that opens without months of pre-opening buzz, endless teasing out of who'll tend bar and what the tables and chairs will look like. Every picture posted on Facebook, every newsy bit is covered by the food media. Last week alone we here at Seattle magazine (along with, ahem, several other publications) heralded the opening of Rachel's Ginger Beer at Pike Place Market only to say, Wait! Whoops! I take it back. Not open quite yet! The food news in this town is near impossible to keep up with, even when it's your fulltime job.
I drive past the home of Humble Pie (at 525 Rainier Ave, at Weller Street) on the edge of the International District (technically it's the Central District) almost daily on my way to and from the south end. And for over a year, I've watched as owner Brian Solazzi gradually built decking, planted living roofs and installed chicken pens around the two shipping containers he moved onto the property to house his pizza place.
When Joe Ray called, saying he felt like spilling some beans, I had an inkling that it might something big. Ray's writing and photographs have been featured in The Boston Globe, the New York Times and dozens of other publications.
It’s been almost a year since David Butler announced his plan to open a French wine bar in downtown Seattle. At last, the former Le Gourmand sommelier will launch Le Caviste (translation: the cellar man) downtown at 1919 7th Avenue in October.
Jason Stratton’s proven his finesse with the fine foods of Italy's Piedmont region at the beloved Spinasse. And Artusi, Spinasse's adjoining aperitivo bar, has steadily developed into a worthwhile dining destination in its own right.
To many restaurateurs, Yelp is a nasty four-letter word. But to tons of devoted Yelpers, it’s a thriving community, a fun forum to air beefs and shout out spots that shine. There’s no denying its power, so why not make Yelp even better by dishing out advice on the best way to write these citizen reviews?
That’s exactly what former Seattle Weekly critic Hanna Raskin has done in a brand-new ebook called Yelp Help.
In researching my roundup of artisanal, scratch cooking classes in this month's magazine, I found a Fall City cheesemaker who goes way beyond fresh goat cheeses and mozzarella (essentially starter cheeses) to teach the craft of Tallegio, Manchego and Stilton-making. I found Northwest cooking legend Bruce Naftaly alive and well in Ballard, teaching proper buerre sauces to hungry students nearly every weekend.
Summer's a time for soaking it all in, eating every single thing at its absolute peak freshness, staying out late to watch the sun set after nine, the air still warm, cold drink in hand. To help you max out your summer supper plans, I've rounded up four special dinners that caught my eye. They're the kind of dinners that take a little extra effort, a little extra money, but that promise to pay you back in vivid and spirited memories. Reserve soon, though, as they'll surely sell out.
Sam Choy is such a tease.
The celebrity chef from Hawaii has been Tweeting about rolling out a food truck in Seattle:
“Sam Choy's bringing island favorites & more for you to enjoy. We cooking up Loco Moco, Kalua Pork, lots of Poke & other great dishes. Mo Poke, Mo Betta!”
The huggable Choy is known as the Godfather of Poke and that’s going to be the star attraction and the name of the new truck, Sam Choy’s Poke to the Max.
Well hello there, high 70s. Why don't you stick around for a while?
And why don't you--and you--and you--cut out a little early, head over to Marination Ma Kai and settle into a groovy green chair on the sunny patio with a shivery cold scoop of their booze-soaked Shave Ice?