Skip to content

Food & Drink

Read More ›

Whisky in the Wild

Good spirits.

A bottle of Westland American Single Malt whiskey stands upright on rocky ground near a river, with fishing gear beside it.
Photo courtesy of Westland Distillery

This article originally appeared in the September/October 2025 issue of Seattle magazine.

Over the summer, Westland Distillery announced a new offering, inspired by Washington State.

Made in Seattle and taking cues from the Northwest outdoor lifestyle, Watchspot Whiskey blends eight-year-old Westland American Single Malt with grain whiskey from America’s heartland, resulting in a pour that has notes of toasted grain, milk chocolate, biscuit, apricot, and cherry pie.

For the next two years, $1 from every bottle sold will go to the Washington Trails Association.

Follow Us

Restaurant Roundup: Death & Co. and Japanese-Italian Fusion

Restaurant Roundup: Death & Co. and Japanese-Italian Fusion

Here’s what was served up recently in the Emerald City.

In the aftermath of the violence at Bite of Seattle, the city’s other food festivals are in unfamiliar territory. Organizers of the upcoming Panda Fest Seattle want to highlight a few features that may help alleviate concerns about the event’s safety. Tickets are required to gain entrance to Fisher Pavilion at Seattle Center, and as…

Let Him Cook: Matt Broussard’s Rise From Restaurant Chef to Social Media Star

Let Him Cook: Matt Broussard’s Rise From Restaurant Chef to Social Media Star

With a forthcoming cookbook and a Capitol Hill restaurant, the Seattle chef is taking his laid-back approach beyond the screen.

Matt Broussard doesn’t know how to describe his food. The chef’s forthcoming cookbook, Now We’re Cooking, has everything from his grandma’s dolmades—grape leaves stuffed with lamb and rice cooked in duck fat—to cantaloupe gazpacho and seared tuna steaks coated in fennel furikake. It’s a culinary hodgepodge that defies categorization, but Broussard defies categorization himself. “I…

Why Seattle Magazine Loves Great State Burger!

Why Seattle Magazine Loves Great State Burger!

In the outside world, Seattle is known for its coffee, seafood and recently its thriving food scene. For those of us who have lived here for years, we grew up with Dicks, Red Mill, Red Robin and more, we have an innate love for the seemingly humble hamburger. The new entrant to the Seattle burger…

Island Reset: Chef Nick Green Finds Vashon

Island Reset: Chef Nick Green Finds Vashon

After years cooking in Japan, Italy, and beyond, Green is bringing a steady hand to The Hardware Store, the community's longtime gathering place. 

I met Nick Green ten years ago when he was chef de cuisine at the Willows Inn on Lummi Island, long before The New York Times published its investigations into alleged misconduct at the restaurant and accusations against its former chef, Blaine Wetzel. Back then, I stumbled into my first position in the vaunted halls…