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.
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
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.
Be it gluten-free, paleo, or low-calorie, you’ve got one thing going for your resolution: you’re doing it in the right place. In Seattle, there are restaurants that will meet all your newly-resolved needs.
2014 was a good year: the city upped its barbecue game and got a decent chicken-and-waffles restaurant, fulfilling many of my long-term goals for Seattle’s food scene. But what’s next? Here’s a list of four improvements I’d like to see happen in the Seattle food scene in 2015.
Despite not even being in the top twenty cities in the country by population size, Seattle fancies itself to be quite the dining destination, and this year it’s closer than ever to living up to that perception. Here are the four trends that made that difference this year.
It’s been six years since the last local Trader Vic’s shut its doors, and, really, only a few bars carry the tiki torch in Seattle full-time anymore. But, as the faux-Polynesian drinks regain steam around the country, Seattle bars are dedicating nights to the strong, playful flavors.
The best thing about eating and drinking is that everyone has to do it. Even your brother training for the Ironman has to get his “fuel” from somewhere. Some people are more enthusiastic about where their food came from - but the key is, food gifts are an easy answer for anyone, because everybody eats.
If you think Chera Amlag’s bright-green flan sounds strange, wait until you get a load of her purple cheesecake. “Color is intriguing,” Amlag says, attributing some of the success of her Hood Famous Bakeshop’s signature product to the purple color of ube yams that flavor it.
Thanksgiving is all about food and Black Friday is all about money. So there’s no better time than this week to put your money where your mouth is and donate to one of Seattle’s great food-related non-profit organizations.
Is your fantasy food market full of stalls serving Vietnamese bun cha (char-grilled pork), Kenyan chapati breads, and Filipino lumpia? Do you wish you could have a side of pulao rice with your ceviche? These are also the dreams of Philip Deng, the founder of MarketShare.
When cold season descends upon Seattle, its time to bring out the big guns in germ warfare—and I’m not talking about a purse large enough to hold all the tissues. Steaming bowls of soup, spicy and slurped, from the International District are just the type of Eastern medicine needed to chase away the sniffles.
Put the warhammer down, not everyone who eats brains stepped straight out of World War Z. This week might be Halloween, but there are a few Seattle restaurateurs who know that, year-round, eating brains is far more treat than trick. Instead of running screaming from the zombies, just think of them as dinner inspiration.
By stepping onto the ferry, you’re leaving something behind. Routine. Commute. Work. Even just a quick hop across from to Bainbridge warrants a glass of champagne when you make it Hitchcock Restaurant.
For visitors, the secretive nature of Kaua’i can make it more difficult to navigate the jagged peaks, uncover the best red dirt road, and find the best Hawaiian version of ramen, called saiman. After spending a few days talking to the experts on the island, we've got the five most important things to know when planning your trip to Kaua’i.
Like anyone else who spent childhood summers on Whidbey Island, I believe it is a magical place where teenagers roam free, dashing through the salt air, learning to open beer bottles on the chain link fence of Fort Casey State Park.
With ski season still more than a month away and mountain bike season in the rear-view mirror, the restaurants, spas, and hotels of the Canadian resort town are desperate to bring in enough money to keep them afloat and retain their top staff during the in-between seasons. Done right, it’s a quick enough drive for an easy weekend trip, poising Seattleites to take advantage of lavish menus and luxurious spas.
Not to detract from something people obviously love, but the seasonality of drinks has been around far longer than the arrival of the Pumpkin Spice Latte (PSL). We ask the drinks that actually embrace the seasonal ingredients of the Northwest’s harvest come forward.
Regional fast food chains inspire surprisingly fierce loyalty: there’s no question that if Harold and Kumar were in California, they’d be going to In-n-Out, and if they were in Washington, I’m certain they’d be heading to Taco Time for the Crisp Beef Burrito--the greatest fast-food innovation of all time.
The smell of rain is the smell of fall, the smell of football, the smell of mushrooms! The excitement of native Seattleites about the coming of fall has always confused the city’s newest arrivals. Mushroom season is coming, it's time to get prepared.
Buried in the sub-levels of the Pike Place Market, a group of chefs are perfecting recipes for homemade Starbursts, chocolate bars composed entirely of coffee, and savory ice cream salad. Sound like something you might want to eat? Too bad. These real-life Willy Wonkas aren’t running a restaurant: if you want to taste these magical flavors, you have to make them yourself.