My first meal at Lampreia, Scott Carsberg's epic, nationally praised fine dining restaurant which lived in the space that Carsberg's Bisato now calls home, well, it must've been in 1999 or 2000.
Back then--as now, though perhaps less-so--Carsberg's reputation for perfectionism--along with a firey temper--preceded him.
Hello, hello. Master of the Obvious here to report that Bravo has just "revealed" that Season 10 of Top Chef will be located in Seattle. Herm... I think a little birdy might've broken that news earlier this summer?
The show debuts November 7th at 10pm. And naturally, first thing I did when I got the press release was search the lineup for a local cheftestant.
Often we talk about the restaurant industry, and it's understood that we mean the line cooks and chefs, servers, restaurant owners, farmers, purveyors, bussers, dishwashers and so on. Less so, peripherally, the media that covers them.
The team behind one of our favorite food trucks, Marination Mobile, will open a second brick-and-mortar location. Named Marination ma kai (after a Hawaiian phrase that roughly translates to "near the sea"), the restaurant will be located on Alki's beachfront.
Open 6am-10pm daily, the new location will serve Marination's already popular Hawaiian-Korean fare for lunch and dinner, in addition to "island breakfast staples" and some new items (Hawaiian shave ice!).
It seems there's a lull every late summer, a time when only a couple of restaurants open their doors. Makes sense: Most hope to open before the big summer eating rush, a time when profits can almost double thanks to extra seating outside, and extra drinking to toast blue skies and sun-kissed skin.
We're just coming out of that lull and we're now on the verge of another swell of restaurant openings. Here are a few of the restaurant's I'm excited about.
So, Labor Day happened. I guess that means summer is unofficially over, but I'm not buying it yet. And according to a pretty inspiring weather forecast for the rest of this week, neither is the sun. For those of you who aren't quite satisfied with the amount of summer you got over the last three months, the reminder that the official end of the season doesn't come until September 21st should be a welcome one. Clearly, what this all means is that a) the sun is still out, and b) you should eat more ice cream.
When new things happen in Ballard, they usually get done well, but they don't often get done big. Kickin' Boot Whiskey Kitchen, the new concept from the boys behind Matador, makes its presence known from the get-go in a big way: a large neon cowboy boot giddy-upping off the side of a former mill house that looms large over the Ship Canal.
This week's ripe with super-fun and mostly affordable eating and drinking dates, whether it involves watching chefs duke it out at the farmers market or sipping some swell suds at a neighborhood brewfest.
It’s getting so close, we can almost taste the etouffee.
Matthew Lewis – the spicy guy behind the Creole-riffic truck Where Ya At Matt – is on the verge of opening his new brick-and-mortar place in Fre-lingford.
Roux has been a work in progress since March, when a major renovation began of the old Buckaroo Tavern, just down the block from the ever-swamped Paseo.
Judging by the incredible feeding frenzy about Top Chef filming around the city, it's seems safe to say cooking reality shows have huge followings. There might even be a few viewers who long to be on the other side of the camera, and here's some encouraging news: Food Network's smash hit Chopped is casting here, looking for home cooks. Here's the skinny on how to apply.
Death to Kegs!
Something about drinking wine from a keg makes people want to do other off-kilter, Bacchanalian things, like glug it from mason jars, paper cups or directly from the spout, or, say, try to drink an entire keg of it in one sitting.
The construction covers are off and the doors open this morning to Skillet's new concept at the Armory at the Center House. The crown jewel of the new kingdom of food offerings in the completely redesigned space, the Counter, as they're calling it, is predominantly just that: a large, open kitchen enclosed by a long curved counter, which is flanked by extra patio seating.
The head honcho of restaurants in this town is, without a doubt, Tom Douglas. Take it from us, this guy is good. Hence his regular appearances in our pages, most notably on our Most Influential People of 2011 list, not to mention his claiming the number one spot on our inaugural Food Establishmentt list. Oh yeah, and most recently that little James Beard Award thing.