When Barrio invited me to come to lunch with B, for free, I paused and then wrote them a quick letter saying I would go but I wouldn’t guarantee anything written and if I did I didn’t promise to be nice, etc, etc. Then I went to brunch. I kind of hoped it would be bad and I could brush off the whole experience and never think about it again. But it wasn’t. It was quite good and fit a very specific niche that B and I need in our lunch world. We walked in the heavy doors at...
It was raining slightly on my run this morning, but now the bright sun is shining through my office window. It is so typical Seattle, and I just love it. Like I love so many things about my city, including so much of my weekend. This was my first weekend not coaching ski racing, my first days off in many months (since the snow started falling) and I was eager to get outside and enjoy the many things that are on offer here. It was such a fabulous collection of awesome activities that I’m posting here so you can...
I don’t normally devote much space to events, despite the constant influx of emails telling me about them, mostly because I don’t believe in promoting events that I wouldn’t myself attend or be attending. And then sometimes I am scared they’ll sell out before I get my ticket. But there does seem to be quite a few things coming up that I’m excited about, so I wanted to give my readers a heads up, two of which I’ll be at and one of which I’m sad to say, I’ll miss out on by being out of town. First off...
So it is very hard to write about a cocktail crawl because by the time you feel energized to write, you may have forgotten much of what went on. Compound that with still having ADS (after-drinking-stupids) and you might accidentally delete the post instead of posting it. So if this comes out less inspired and more insipid this time, I apologize. A cocktail crawl–what a brilliant idea! I used to work in restaurant marketing so I appreciate the concept from all sides. As you see desperate restaurants cling to the recession economy for their final dollars, throwing out brunches...
I really like Anchovies and Olives. Both the two individual foods and the restaurant. Seriously, anchovies and olives are two of my favorite things and I think that helped in my decision to really like the restaurant. There is something basic, plain and inviting about the completely bare walls and barely screened over industrial ceiling. The kitchen is open, with low counters, leaving the whole thing completely exposed, much like the food. What do I mean by exposed food? It is served, plain and simple, just as it is described on the menu. Order the scallop under ‘crudo’ (grapefruit,...
It’s the rush of adrenaline that comes as you push open the door of an untested restaurant, the thrill of finding that it is not a dud. From first bite to the last wave at our waitress, I knew that the Bamboo Grill would be a new favorite for us. Bamboo Grill is a Vietnamese restaurant, but not a hole in the wall pho place like Pho Bac or Than Brothers. Nor is it a shiny beacon of culinary fancies as are Greenleaf and Tamarind Tree. No, Bamboo Grill is what it is, a corner restaurant in my neighborhood...
What to do with one of those rare winter weekends in which I’m not on the ski hill? I had a birthday brunch for a best friend that just happened to be in perfect position for me to stop at the Ballard Farmer’s Market on the way. As a close friend of mine, she’s spent over ten years of birthdays with me having to bail early or miss out because I’m never around on weekends, so I was a little thankful for the day off from coaching. After hitting up the farmer’s market, I was very thankful. Maybe it...
I checked out Frank’s Oyster Bar and Champagne Parlor the other day. It had opened to raves a few weeks prior and I was excited–I had enjoyed to food and wine at their previous restaurant, Pair, and oysters and champagne are two of my favorite things. But now, a few days later I’m having trouble mustering up the energy to tell you about the food. It’s a hard day for a food blogger when they are too sick for food. Not just too sick to eat, but too sick to think about food. That’s where I am today. I’ve...
I’m hesitant to post my feelings about New World Seafood, the new dim sum place I have found next to Seven Stars Pepper in the ID. Sometimes I wonder if I project my high hopes for a new dim sum restaurant onto the place and that is why I like it. I loved the food at Tea Garden at first, and that panned out okay, but not quite where I wanted it. Though I did know right away that Duk Li was bad news. Yet, while I thought the food was excellent at New World, I’m worried that as...
Want to learn how to break down some of the finest pigs being raised in America? I do! I don’t post about events very often, mostly because if I’m interested enough in attending it, I’m probably barely squeaking in under the limit they have or it is already full, so I’m just moping about it. Then yesterday I learned of an amazing event which I will be unable to attend because I have this so-called “real” job. Heath Putnam was kind enough to give me a call when I inquired about his three day pig-breakdown and charcuterie class at...
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