The chef at Bastille says he's been tending to a packed house since it opened a few weeks ago in the heart of ballard. Shannon Galusha says it's equal parts cafe and bar, but don't call it a bistro.
"You can't just... do something that was 50 years ago; it's still great, but you definitely have to raise the bar," says Jason Franey, the 31 year old executive chef of Canlis.
If you’ve ever interviewed, you’ve probably gotten America’s LEAST favorite question,“Tell Me About Yourself.”
Grand Cru offers the whole wine lifestyle experience to those who are new to wine - as well as seasoned collectors. "
It's the type of fish tale you can only find at Pike Place Market. "I threw fish at Pike Place Fish for almost 10 years," says Dan Bugge, who always wanted his own restaurant. and now owns Matt's In the Market.
There's just something about a fresh baked cupcake that's hard to resist. "I want our customers to feel like they just had the best piece of cake that they've ever had," says Jennifer Shea, owner of Trophy Cupcakes.
If it weren't for a small sandwich board outside of the Oddfellows building on Capitol Hill, you might completely miss the great restaurant hiding upstairs.
It may not look like much from the outside, but Pomegranate Bistro, housed in a commercial warehouse on Redmond Way, has a lot going on inside.
Mark Fuller, who just opened Spring Hill in West Seattle less than a year ago, was named one of Food & Wine's Best New chefs of 2009. "It was kind of blindsiding," he said.
"Seattle diners know what they want and they're going to go to those places where they feel like they want to keep going back to, and that's the type of place that I want to build," says head chef Angie Roberts.
You'd never know we were experiencing an economic crunch by peeking inside Bellevue's newest hot spot -- Pearl Restaurant and Bar.
It's a classic storyline: family man abandons city life for small-town living. But it's exactly how chef Richard Kitos ended up in Wenatchee, leaving a thriving catering company in Los Angeles to pursue a slower pace.
How are Seattle's fine-dining restaurants faring during these tough economic times? Not too shabby, at least for Crush on Madison.
What started out as research for a new spice cookbook ended up being a new career path for Jerry Traunfeld, the acclaimed executive chef of The Herbfarm for 17 years.
Picnic is a word not usually associated with Seattle this time of year. But thanks to Jenny and Anson Klock, it's now on the lips of many local gastronomes.