Seattle is a stunningly good town in which to eat hamburgers. However, it’s been a tough week for Seattle’s best hamburgers with the untimely closing of the groundbreaking Katsu Burger in Georgetown and the final service of Capitol Hill’s La Bête. Rather than mourn lost beef brethren, burger-lovers of Seattle, it’s time to get out and eat more burgers!
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
Move over soup dumplings and Din Tai Fung, there's a new dumpling in town: shen jian bao. Meet this fluffy, meaty, crunchy dumpling and see why it's time to head to Bellevue's Dough Zone for fun with carbs.
IPA is popular all over, but in Seattle it enjoys a special, cult-like favoritism, dominating tap selections. Bright, citrusy beers laced with the local crop of hops created a unique category of Northwest IPAs. But what a Northwest IPA is and why it is so well-loved around town is rarely discussed.
If the mention of tequila still makes you moan and groan and curse Jose Cuervo while shuddering at memories of the inside of your toilet, Northwest Tequila Fest is ready to show you the more mature side of agave spirits this weekend.
There’s no denying that Seattle has an array of cuisines from around the world that could serve as Epcot Center for the modern gourmand, but it’s missing a few really spectacular ones.
Whether you’ve run out of ideas for what to do with the case of peaches you bought or your mint plant is threatening to swallow your garage, a new crop (pun intended) of books is ready to help you bring the same plethora of plants to your glass.
When food is terrible at a new restaurant, how can great service turn what could have been a declaration of it as “a place of no return” into someplace you look forward to trying again—once they’ve had some time to settle?
The best neighborhood bars have enough space that you’re comfortable bringing in ten of your friends when you’re sick of them destroying your house, but you also know you’ll have a stool at the bar when you just need to cry into your beer by yourself. And a great neighborhood bar doesn't even need to be in your neighborhood--here are three worth driving to right now.
People want to believe that making great-tasting food is the number one factor in building a successful restaurant, but the cold, hard, heart-breaking fact is that it’s probably barely hanging in the top ten. What causes the best-tasting restaurants to close?
Designed for drinking on the early side of a day and on an empty stomach, aperitifs are often light in color and alcohol, and make the perfect ingredient for summer porch drinking.
This weekend, at the first ever Pacific Northwest Cider Awards, judges chose their favorite ciders from twenty local cideries, while cider fans tasted them at the accompanying Cider Festival. For those new to cider, we offer a few favorites from the event.