There’s no better way to celebrate summer than by picking up a sandwich and taking it to your favorite stretch of sand for an impromptu picnic lunch.
Naomi Tomky is the unrelentingly enthusiastic eater, photographer, and writer behind The GastroGnome. Since 2006, she’s brought her (sometimes over) eager mouth to tables around the world in search of new things to shove in it. From Beijing to Texas, from un-cleaned pig intestine (it sounds worse than it is) to huckleberry ice cream, there’s an adventure on every plate she dives into. Her writing can be found in the Seattle Weekly, Serious Eats, and Eat Your World. Her food and restaurant photography have appeared in all of those, plus Edible Seattle, Food and Wine Magazine, and Sunset Magazine. She lives in Seattle with her fiancée, and muppet-like dog. By day, she is the marketing manager for a group of grocery stores. When she’s not eating food or writing about it, she’s usually trying to work it off by skiing, running, or mountain biking.
Recent stories by Naomi Tomky
Dear Seattle food truck scene - It’s time to grow up. Mommy isn’t going to be tying your shoes for you any more.
It’s too hot to cook, it’s too hot to think, but it’s never too hot to eat: that’s why cold noodles are summer’s greatest meal.
Edouardo Jordan never stops grinning as he talks about his soon-to-open Ravenna restaurant, Salare. As he prepares to swing open the doors that lead from the garden into the restaurant on June 12, he has plenty of reasons to smile.
As one of the first employees and the head pastry chef at Trophy Cupcakes, Ricky Flickenger helped the local business catch the cupcake-trend-wave and launch o to the national scene.
Delicatus, the popular Pioneer Square deli, might not seem the most likely place to find a five-course dinner featuring tableside tiramisu, but that’s only the first of many intriguing aspects of the occasional meals put on by chef Aaron Willis.
It’s been one heck of a year for Blaine Wetzel, the chef of Lummi Island’s Willows Inn, and it’s only May—the acclaimed restaurant is just barely getting into its busy season.
One of my best friends moved to Seattle just about two years ago, and as she explores the city and eats her way through the best restaurants and the ones that hold Seattle’s history within them, there are still a few that I’m sad she’ll never eat at.
When Vegas Uncork’d and Bon Appetit invited us to come down and check out the festival (a weekend-long bacchanal featuring the hottest celebrity chefs in Vegas) we wondered: What makes someone want to attend a food and wine festival, anyway?
There’s a myth (perpetuated, I suspect, by restaurant PR folks) that all Mom wants for Mothers’ Day is a traditional brunch: eggs, toast, and perhaps a fruit salad. But this is 2015, and the brunch that Mom actually wants might not be from the Franco-American canon of classic cuisine.
Last week, street food vendors and experts from Bolivia, The Phillipines, Mexico, and India (among others) gathered in Singapore, one of the world’s street food capitals, with some of the top minds in the industry to learn, share knowledge, and, of course, eat.
Seattle likes to know where its food comes from: while we might not know if the chicken we are eating is named Colin (thanks, Portlandia), we can probably name the farm our carrots came from or the beach from which our oysters were plucked.
It seemed like a simple task: gather four of Seattle’s top-rated croissants, taste them, and pick a favorite. In reality, it was far more difficult.
In the past 13 years, Seattle’s Jewish population has increased by 70%, and many of those Jews will be celebrating the holiday of Passover starting this Friday night.
Stinging nettles are both an harbinger of the spring growing season, and one of the Northwest’s most easily foraged-for foods. Walking the Washington woods snipping leaves becomes both an enjoyable hike and a productive way to grab some greens for dinner.
Cider is the fastest-growing alcoholic beverage in the country—and Washington State is where a lot of the best bottles, cans, and barrels are coming from.
That there are enough places serving soup dumplings (xiao long bao in Chinese or xlb, for short) in Seattle to rank four worth paying for shows just how far Seattle’s Chinese cuisine has come in the last five years.
When I tell people I write about food for a living, I can almost see their imaginations building elaborate nightly feasts, free gourmet meals every day, and a caloric intake that’s impossible to outrun. In reality, only that last one is true.
Hollywood Tavern general manager David Scherling says, “You can’t overestimate how much people love a fire pit.” We sat down with him on a rather pleasant February afternoon to talk a little about what makes for a great cocktail outside.
If you’ve ever wanted to be able to give a solid answer about your favorite local wine or international wine region, learn how to butcher meat, or just eat yourself silly, the Seattle Wine and Food Experience one-day event is the affordable answer.
If you’re looking to do something different this Valentine’s Day, to not buy overpriced prix-fixe specials or tired clichés of chocolate, roses, and bubbles (ACK!), try a cuisine where you’ll eat with your hands.
Thirty new restaurants opened up last year on Capitol Hill. Fremont is home to multiple restaurants receiving national acclaim. But when someone asks about the best eating neighborhood in Seattle, it’s impossible not to bring White Center into the discussion. But where to go? We've got answers.
Where do you eat the kind of meal that doesn’t deny the incessant drizzle, but helps you to smile that it’s outside—and you’re not? Snuggle in at the these five special spots.
It’s not easy being green, not for Kermit the Frog, and not for hot sauce. But Seattle’s never been a city to let the rest of their country dictate their tastes, and three hot newcomers to the sauce scene have gone green.
If your idea of a good vacation involves either multi-course, wine-fueled tasting menus or loading up on street-side tacos, you need to get on the next plane to Mexico City.