The Sodos sisters share one of their classic Bang Bang Kitchen recipes VIEW
Bringing in loads of New Mexico chile peppers for their three Seattle restaurants reminds the Sodos sisters of their youth.
Providence Cicero
Armed with tech smarts and the best ingredients, Dué Cucina Italiana makes fresh, affordable pasta
The Tuscan friends’ decision to set up their "pasta lab" in Seattle's Capitol Hill was very data-driven.
Like everything at Tarsan i Jane, these stuffed ice cream sandwiches are anything but stuffy VIEW
Iconoclastic restaurant Tarsan i Jane serves up a thin, elegant ice cream sandwich. If you have a bit of patience, you can recreate something similar...
Departing Seattle Times restaurant critic Providence Cicero reflects on two decades of dining out
From worms in salads to swiped menus, in her final act as Seattle Times restaurant critic, Providence Cicero revisits some of the highlights of her...
Longevity, community and continuity converge at Serafina, where the new owner is already an old hand VIEW
34-year-old chef Christian Chandler is now the sole owner of this beloved Eastlake osteria, where the menu won’t change drastically, but the dining room might.
Second-act success: Chef Scott Carsberg has a winner in his newest Seattle restaurant, Bisato
Bisato feels like a comeback tour for chef Scott Carsberg, a one-time James Beard Award winner who proves once again he’s a virtuoso of modern,...
La Palmera: Stick with the enchiladas and margaritas at this festive South Lake Union spot
The service is upbeat and the margaritas are good, but overall, La Palmera’s festive mood and friendly attitude impresses more than the food.
With Bistro Shirlee, Renee Erickson tips a chapeau to her Boat Street beginnings, and to her mom VIEW
Located right off the Burke-Gilman Trail in the Laurelhurst neighborhood of Seattle, Erickson's new restaurant redefines French bistro cooking with superior local ingredients.
Want ‘love at first slice’ and some fun pie names? Head to Redmond’s Spark Pizza
Some advice? Go early. Redmond has been famished for wood-fired pizza. In the two months since Spark opened, they’ve often been slammed and occasionally have...
Artistic and approachable, the menu at Seattle’s Violet showcases chef William Belickis’ many talents
From New York City's famed Bouley to the Salish Lodge and Mistral Kitchen, chef William Belickis has done beautiful, creative things with food for decades....