“There's a reason for large hammers, beyond just breaking ice,” quips seasoned Seattle Bartender Jermaine Whitehead. When may a hammer be called for? When it gets out of hand.
Brewer Cody Morris experiments a lot with gose—a low hop, low ABV German sour beer traditionally brewed with sea salt and coriander and inoculated with lactobacillus.
In Seattle, the now shuttered Gastropod’s quirky menu may have changed frequently, but one thing always stayed: okonomiyaki.
It only takes a quick swipe through Instagram to see some of the micro-trends that emerged in 2015. Here are some of our favorite foods that made splashes on menus across the country.
How. Do. We. Choose. Of the thousands of dishes and drinks we tackled (with delight) this past year, these are the ones that stood out most in 2015.
This year took the StarChefs team from the Pacific Northwest to South Beach and lots of restaurants in between.
We want to make sure you’re getting the content you want—how and when you want it.
In 2015, the best cookbooks are reflective. They’re no-holds-barred honest works that help readers grasp the where, why, and how behind each recipe.
At the heart of Seattle’s Pomerol restaurant is a custom wood-fire grill and a man in flannel. That man is Chef Caleb Dorman, who bends fire and smoke to his will at each service.