Locals rave about Bellingham's Hotel Bellwether and their fresh seafood.
It's a local woman's romp through a world of men, meat and moral crises. Tara Austen Weaver's new book is about her attempt as a complete outsider to try to navigate through the world of meat.
He's known to many as simply the 'hot dog guy.' "I truly, honestly, passionately care about what I'm doing," says Dante Rivera, who launched Dante's Inferno Dogs in July 2000.
A young couple who met at the UW have ditched their majors to pursue their popcorn dream in Bellevue.
Not many people can say they're the executive chef of two restaurants. But Dylan Giordan can.
"It's French Quarter New Orleans cuisine with a little more Northwest twist, adult playground, no limitations cuisine," says chef Eric Donnelly.
Holidays may be one of the most challenging times of the year to avoid indulging in sweets. It's one of the reasons Jennifer Katzinger opened Flying Apron bakery.
It's a charming Tuscan-inspired eatery that opened in Wallingford this past January and features 100-percent handmade pastas.
He's described as a notoriously anti-social, part-genius, and part-sociopath culinary pioneer. He is... Chef Nordo, the man behind a roving restaurant currently setting up shop in Fremont.
With barbecue season over, there's no better time to take a break from steak and try Seattle's newest vegan bistro - Plum.
One of the oldest temptations is now one of Seattle's newest obsessions - the speakeasy. And the one getting all the buzz is Capitol Hill's Tavern Law.
If the Hard Rock Cafe shed the corporate feel, played better music and served world-class cocktails, it would be a lot like the Feedback Lounge.
What happens when a celebrated chef leaves the restaurant he opened? Just ask Jason Stratton. He over as executive chef at Cascina Spinasse three months ago when Seattle's premier pasta maker, Justin Niedermeyer, left.
You can't miss the newest venture from Beecher's Cheese owner, Kurt Dammeier. He's selling pork sandwiches out of a giant metal pig.
"Bistro food is usually really rich and decadent; we're trying to freshen it up here, no pun intended," says executive chef Dalis Chea, who heads-up the open kitchen at Fresh Bistro.