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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

Category: Chefs
December 18, 2014 at 2:25 PM

News you can eat: Zhu Dang opens, Philadelphia Fevre closes, restaurant grading on the way

RESTAURANT NEWS: ZHU DANG is brand-new  in the space where ill-fated nightclub The Social used to be, serving “updated Chinese food” on Capitol Hill. One of its exec chefs comes from dumpling paradise Din Tai Fung; the other has cooked at Joule, Revel, Nell’s and Café Campagne. Impressive credentials. And if you don’t feel like cooking on…

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Comments | Topics: Cafe Juanita, Dot's, Philadelphia Fevre

December 16, 2014 at 5:16 PM

Benihana owner takes over Dot’s space in Fremont

The small Fremont storefront that used to be Dot’s — chef Miles James’ deli that didn’t survive its transformation into a bistro earlier this year — will house a new venture in 2015: a Japanese restaurant called Suga. The owner is Eriko Sugawara, who has owned the Benihana franchise downtown for 18 years. Suga, she says, is…

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Comments | Topics: Benihana, Dot's Charcuterie & BIstrot, Miles James

December 4, 2014 at 12:38 PM

News you can eat: Manolin opens, A&J Meats closes, and more

At Manolin: smoked Arctic char, turnip, brown butter, and mustard, $9.

Brand-new Manolin is from alums of Renee Erickson’s restaurants, down Stone Way from The Whale Wins.

The week in Seattle food

By Bethany Jean Clement

Seattle Times Food Writer

BRAND-NEW RESTAURANTS AND BARS:

Manolin's menu: Click to enlarge

Manolin’s menu: Click to enlarge

MANOLIN is brand-new in Wallingford/Fremont, down the street from The Whale Wins, and it looks great. Owner Rachel Johnson worked at the Whale, while other-owner Joe Sundberg comes from The Walrus and the Carpenter; Whale-and-Walrus owner Renee Erickson is having her company holiday party at Manolin, which is maybe the world’s best endorsement. See the opening menu at right. MORE > > >

LARK reopens tonight at 952 E. Seneca St., behind the Garage, just a few blocks from its original location. The new Lark joins Trove in the nascent multipartite-restaurant trend: It’s also got an oyster-and-other-raw-fish-and-aperitif-and-amaro bar called Bitter/Raw, with sandwiches-and-pie place Slab Sandwich + Pie coming soon, all from John Sundstrom. Much excitement surrounding this one… MORE > > >  and EVEN MORE > > >

CANTINA LEÑA is a downtown order-at-the-counter Mexican spot, with slushy-machine margaritas, tortillas made with masa ground on-site, and a 10-foot-long raised fire pit (for cooking, not for sitting around). In fact, it’s an all wood-fired kitchen, “no gas burners or electric ovens here.” Tom Douglas made it (of course). MORE > > >

HIMALAYAN SHERPA HOUSE is open in the former Eva space in Green Lake/Tangletown, serving Nepalese, Indian, and Tibetan food made by Mt.-Everest-climbing chef Jangbu Sherpa. MORE > > >

KATSU BURGER — which reopened in Georgetown at the end of September, to fans’ huge relief — now has a second location in Bellevue, bringing the gigantic Mt. Fuji burger closer to Eastside mouths. MORE > > >

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Comments | More in Chefs, cocktails, Food news, New Restaurants, Restaurant Closures, Restaurants, Upcoming Events | Topics: A&J Meats, Bitter/Raw, Cantina Leña

November 28, 2014 at 3:17 PM

News you can eat: Stateside opens, Lark closes (for a minute) and more

Courtesy of Stateside

Courtesy of Stateside

By Bethany Jean Clement

Seattle Times Food Writer

BRAND-NEW RESTAURANTS AND BARS:

STATESIDE on Capitol Hill is the big-deal Seattle opening this week, due to the pedigree of chef/owner Eric Johnson: He worked at Daniel Boulud in New York, then opened Jean-Georges Vongerichten‘s Paris and Shanghai restaurants. While its descriptions aren’t especially elaborate, Stateside’s menu is probably what you’d call “elevated” French-Vietnamese, given Johnson’s background and the price point of small plates for $5 to $12, larger ones $18 to $24. Stateside is small — about 20 tables — and it has a pretty, understated tropical-colonial look. It’s located on Pike Street, right between Six Arms and Victrola. MORE > > >

AMARO BISTRO, from the owner of Pike Place Market’s Il Bistro, Nick Wiltz, opened Monday in Bothell. Amaro will serve Il Bistro’s “tried-and-true favorites,” but your favorite thing at Il Bistro might well be its bar—home to a host of great barkeeps over the years, including Murray Stenson—and so far, information about Amaro’s bar program is scant. (Presumably, it’ll have lots of amari.) MORE > > >

In.gredients — yes, that’s how it’s styled — from John Howie is now open on Microsoft’s Redmond campus, for those there who don’t want to journey to his Seastar or John Howie Steak in Bellevue. MORE > > >

LITTLE SHEEP MONGOLIAN HOT POT already had an outlet in Bellevue; now the slick international hot-pot chain is in Seattle’s ID. MORE > > >

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Comments | Topics: Amaro Bistro, Lark, Masala of India

November 25, 2014 at 3:03 PM

John Howie opens restaurant on Microsoft campus

John Howie’s Eastside restaurants have long been hangouts for Microsoft employees. Now they won’t have far to walk to find one. Howie now has an eatery on the company’s Redmond campus – unlike most other options there, it’s a sit-down restaurant with table service. “In.gredients,” the most upscale offering on the campus, serves seasonal 3-course fixed…

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Comments | Topics: In.gredients, John Howie, Microsoft

November 21, 2014 at 2:38 PM

News you can eat: The Nov. 21 week in food

by Bethany Jean Clement Seattle Times Food Writer SPAGHETTI WESTERN is open on Capitol Hill, serving barbecue and, yes, spaghetti. Spaghetti Western is chef/owner Aleks Dimitrijevic’s revamp of his La Bête; he says it’s “a lot more fun,” and it’s definitely more down-home, with Western knickknacks, tin trays, and Sergio Leone–style movies playing on screens above the…

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Comments | Topics: Cherry Street Coffee House, Good Bar, Paseo

November 19, 2014 at 6:15 AM

Make some ‘shrooms: Cooking with delectable fungi

The simple button mushroom isn’t alone anymore in the grocery store. Well-stocked markets are offering chanterelles, shiitakes, porcinis, even vibrant red lobster mushrooms or pricey perfumed matsutakes. The mushrooming supply is a potential bonanza for home cooks. But, as personal chef and cooking instructor Becky Selengut found in her Seattle cooking classes, it’s also confounding. “People…

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Comments | Topics: Becky Selengut, Christina Choi, Jeremy Faber

November 10, 2014 at 6:18 AM

Tulio chef Walter Pisano heads new Shaker+Spear

Longtime Tulio chef Walter Pisano is expanding his repertoire. He’s staying on at Tulio in the Hotel Vintage, but also will head the kitchen at the new seafood-focused Shaker+Spear restaurant planned for another Kimpton property, the Palladian Hotel opening in Belltown in January. The Brooklyn-born chef said he’s planning a “very simple and very…

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Comments | Topics: Pennyroyal, Shaker+Spear, Tulio

October 30, 2014 at 4:41 PM

Outgoing Canlis Chef Jason Franey’s California dreams

From Jason Franey’s standpoint, he couldn’t have asked much more out of his six years at Canlis. The storied Seattle restaurant earned a prestigious Relais & Chateaux designation during his tenure. Franey was named a “Best New Chef” by Food & Wine magazine. He was a finalist for multiple James Beard awards. “If I wished…

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Comments | Topics: Canlis, Jason Franey, Mark Canlis

October 29, 2014 at 6:15 AM

Marcus Samuelsson on Seattle, home cooking and the Swedish Club

Marcus Samuelsson got an invitation he couldn’t refuse from Seattle’s Swedish Club earlier this year. Some 80 members in the super-active organization held a gourmet dinner serving Samuelsson’s recipes, signed an enormous card asking him to visit, and photographed themselves holding his picture in what they joked was “a desperate ploy to get…

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Comments | Topics: Marcus Samuelsson, Swedish Club

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