The December 2019 Issue


Eden Hill Provisions Is the Newest Darling of Seattle’s Queen Anne Neighborhood

From the couple behind one of the city’s best fine dining restaurants comes the casual, family-friendly spot they meant to open all along


These Eastside Mega Mansions Offer Everything Money Can Buy

When it comes to ooooh-evoking multimillion-dollar estates, it’s hard to out-wow the Eastside’s supply

Luxury Table setting.

4 New Seattle-area Restaurants You Must Visit in January 2020

In today’s dining scene, it’s hard to keep up with restaurant openings. But it’s our job (and our pleasure) to do just that. Here are a few new places worth checking out


Antique Photography Lives on at This Pioneer Square Studio

Locals can get a tintype portrait taken at Henrietta's Eye


Seattle-area Highside Distilling’s Secret Ingredient Gives Its Spirits a Local Flavor

On Bainbridge Island, the Glenn family uses apples to produce gin and amari


Food We Love: The Best Meatloaf in Seattle

A new take on the old-school diner dishes up an American classic


Seattle’s Frelard Straddles the Lines of Industrial, Residential and Commercial

The 10th installment in the Neighborhood Walk series


Big Flavors and Big Heart Keep This Rainier Valley Barbecue Spot Cooking

Erasto “Big Red” Jackson brings international flavors to his Rainier Valley restaurant, but he’s best known for his barbecue


Ballard Used-gear Consignment Shop Makes Outdoor Adventures More Accessible

Wonderland Gear Exchange opened last fall


10 Years with Seattle Magazine: A Photo Retrospective

A decade into her tenure at Seattle and Seattle Business magazines, photographer Hayley Young looks back at some of her favorite images

Sunrise over Seattle's high rise condo buildings

The Best of Seattle in 2019

A few of our favorite things


Best of 2019: Seattle Chef and Restaurateur Melissa Miranda

Chef Melissa Miranda doesn’t just make killer food, she’s a force for good in the Seattle restaurant scene. From her new Beacon Hill Filipinx restaurant Musang, Miranda weighs in on the food and the community that inspire her