My first question for Ethan Stowell at last night's media preview of his casual, late-night, pizza-by-the-slice stop-in joint was, “Ethan: Are you ready for an onslaught of drunk Ballardites?”
Ethan: “Well, we'll see. That's the question. Is it going to be slow? Is it going to be busy? I have no idea. I can't make any predictions.”
Those who lament the lack of all-night dining options in the city will have one more option come spring: Scott Horrell, owner of the 9lb Hammer and Loretta's Northwesterner in South Park is expanding into the space next door to his Georgetown bar to open a 24-hour diner.
Yes, there just happens to be a giant heart-infested holiday coming right around the corner that many consider to be the biggest date night of the year. In its honor I have rounded up a short list of restaurants where the ambience is such that couples mooning across the table at each other are as much a fixture as dimmer switches and candlelight.
I admit, I lean a little Italian-heavy on this subject—but hey, it's not my fault. Those two dogs bumping muzzles from opposite ends of a spaghetti noodle are just way too convincing.
As Ken Burns recently illuminated for us, women were at the forefront of the two most significant developments in our country's history of drinking: the enactment of Prohibition, and then its repeal. And when ladies' thirst roared in with the '20s, it wasn't pink cosmos they were drinking.
Spotting the fruit of the fall season in my local supermarket conjures visions of cozy winter dinners complemented by inspired autumnal table settings (which I will never set). But on rare occasions when I have taken the squash home to my kitchen, it's greatest accomplishment ended up being a cumbersome centerpiece (at least one fantasy sort of came true).
November's Best New Restaurants issue (co-written by Eater's Allecia Vermillion, it hits newstands this week) was a pure pleasure to work on because of the spirit of looking ahead, of seeing what (and who!) is on the verge of making it big in Seattle food.
Every detail in the pristine space that is now Momiji (the magnum opus of Steven Han's Japanese restaurants) -- from the tables, hand-carved by master woodworker Craig Yamamoto, to the ethereal, cloud-like lighting fixtures woven from traditional Japanese paper fibers by artist Yuri Kinoshita -- has been masterfully planned by Han's dream team of artisans.
Even the trees in the beautiful, zen-like courtyard were planted at an angle just-so, so that they would climb toward the light at calculated angles.
(Steve is transformed by a chef's coat)Word in nutritional research is that we all need more probiotics in our diet. Get the friendly bacteria in an awesome topping for vegetable curries, fish, chicken, rice by making this dish with high-quality whole milk yogurt. Get printable recipe here.
Our editors are still recovering from GelatoGate 2011, the week-long orgy of ice-cream eating that preceeded our June issue (on newsstands today). Our award-winning and downright awesome food editor Ali Scheff made the picks, our fantastically talented art director Sue Boylan called in the props, and then it was ice cream everywhere for two weeks here at SeaMag.
We just finished up the June issue here at Seattle magazine and one story that's sticking to my tastebuds involves pea vines, those oh-so springtime delicacies that so capably kick up plain pastas and spring bread salads into warm weather shape. Throughout the city, chefs are dreaming up tasty ways to use freshly shucked peas and pea vines.
Crudo is an Italian dish of raw fish dressed with olive oil, citrus, and sea salt. The beauty of a good crudo lies in its ability to preserve the subtlety of the fish flavor and bring out its richness with good olive oil while simultaneously balancing it with acid—in this case, orange juice. The best crudos have a textural component: here I use chopped bits of pumpkin seed and crunchy crystals of Maldon sea salt (worth seeking out at a specialty market or online if you’ve never had it).
Serves 4 as an appetizer
½ pound sea scallops
Parents: next time you bring your kids into Taco Time, get ready to blow their soda-loving minds. Coca-Cola has spent the last half-decade transforming the soda fountain into every child’s dream with their new Freestyle soda fountain–and select locally owned Taco Time locatoins are the only places in the Northwest where you can give it a whirl. For the soda fanatic, it’s the ultimate candy store of soft drinks, with 106—yes, 106!—soda flavors funneled into a single machine.
Ingredients:2 whole veal sweetbreads, weighing about ½ pound each1 tablespoon saltJuice of 1 lemonWater (for soaking)
1 cup flour1 cup panko bread crumbs1 teaspoon salt½ teaspoon ground black pepper6 tablespoon vegetable oil or peanut oil for frying