The 2.5-mile long stretch of West Seattle’s Alki Beach can be daunting when searching for a culinary destination worth the outing. A mere 12 minute drive will get downtowners into the peninsula that is West Seattle, a “commitment” that is often saved for weekends...
Cooking with wine isn't an afterthought for Tulio Executive Chef Walter Pisano — it's an essential part of the equation. As a second generation professional gourmand, Pisano's restaurant roots and Italian heritage brought him to opening the wine-focused Tulio...
Welcome back to Sip Northwest’s Bar Tab, our editor’s bi-weekly list of what to drink in the Northwest now. Come on in, belly up to the counter and order a digital drink on us. Willamette Valley Vineyards 2014 Grower Series Brut, Willamette Valley | Every day is a...
Through a marriage of Mediterranean tradition and Northwest craft ingenuity, Portland's Olympia Provisions was born. Founder Elias Cairo grew up watching his Greek father cure his own meats at home and later traveled to European to learn the ways of the master...
A classic dish from the United Kingdom, pork stew welcomes the added ingredient of cider. For David Robertson, vice president of marketing at Rootstock Hard Cider in Williamson, New York, he mirrors this cozy January recipe after English celebrity chef Jamie...
In a town that regularly ranks in the top five of America's most restaurant-dense cities, Seattle isn't the easiest municipality for new eateries. The competition is stiff, restaurants can close as quickly as they open, ambience matters almost as much as what's on...
Welcome back to Sip Northwest’s Bar Tab, our editor’s weekly selection of what to drink in the Northwest now. Straightforward and simple, these are the best drinks we tried this week. Come on in, belly up to the counter and order a digital drink on us. Full Sail...
Few foods are more quintessential to America than the burger. The bread-dressed, meat-packed dish comes in a myriad of forms, from highfalutin and artisan to the greasy and the grilled. Whether your go-to patty is a blend of ground meats, was scorched on a cast...
With the NFL play-offs in full swing, tailgating and football fare is far from over. Co-owner and cidermaker Wes Mickel of Texas' Argus Cidery shares his straight-from-Austin rib rub recipe, touting big, smoky flavor and a subtle pinch of fennel that makes it...
Welcome back to Sip Northwest’s Bar Tab, our editor’s weekly selection of what to drink in the Northwest now. All hail the winter ale this week: a beer of patience, suds of perseverance, a pint worth the restraint. Six cellar-worthy beers are detailed here,...
