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All You Can Eat

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

Category: Restaurants
April 3, 2014 at 3:10 PM

Rainy days can lower a restaurant’s online ratings. Watch out Seattle eateries!

Bad news for restaurant owners in rainy Seattle: Online reviews get more negative when the weather is bad. That was one of the findings of a scholarly study on restaurant reviews released Wednesday. Reviews from days with moderate weather were more likely to be favorable than those written during extreme cold or hot temperatures, researchers…

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0 Comments | Topics: Online reviews, Rebekah Denn, Saeideh Bakhshi

April 2, 2014 at 5:03 PM

Goodbye to a stalwart Seattle pizzeria

After 32 years, Piecora’s Pizza will serve its last slices. The restaurant, a landmark for New York-style pizza and a link to Seattle’s past, will close on April 15. “(Owners) Deb and Danny Piecora are retiring, and they sold the property,” said longtime assistant manager Tim DiJulio. Staffers heard the news Tuesday, he said, and it…

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0 Comments | Topics: Deb and Danny Piecora, Mike McCready, Piecora's

March 13, 2014 at 1:12 PM

Who has the best croissant in the Seattle area? One acclaimed pastry chef gives his two cents

Neil Roberson, the James Beard semifinalist for "best baker" talks about his favorite croissants in the Seattle area. Photo by John Lok/ Seattle Times

Neil Robertson, the James Beard semifinalist for “Best Pastry Chef” talks about his favorite croissants in the Seattle area. Photo by John Lok/ Seattle Times

Right here, right now. I’m calling a moratorium on cronuts /croughnuts.

Our subject today: croissants, as in our bakeries have gotten really good at making them recently. Have you noticed? Who better to discuss this with then Neil Robertson of Crumble & Flake Patisserie on Capitol Hill who’s in the running for the James Beard Award for “Best Pastry Chef” in the country.

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0 Comments | More in Awards and Contests, Restaurants | Topics: Crumble & Flake, Neil Robertson, Tan Vinh

February 19, 2014 at 7:40 AM

Seattle chefs named James Beard semifinalists

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0 Comments | Topics: James Beard awards, Tan Vinh

January 25, 2014 at 11:19 AM

Got Super Bowl tix? What about a dinner rez?

The dining room at Estela, NYC

The dining room at Estela, NYC

Most of us Hawks fans will be watching the Super Bowl right here at home. For the fortunate few who score tickets, getting dinner reservations in New York City might be even harder.

Tables at Manhattan’s most celebrated restaurants are tough to secure on an average weekend. If places like Eleven Madison Park, Le Bernardin, Daniel, Del Posto or Per Se are on your wish list, you’d better know someone who knows someone, otherwise you can fuggedaboudit.

Not to worry though.  The “city that never sleeps” has thousands of places to eat. For those who are equal parts football fan and foodie, I offer,  in no particular order, a few personal favorites, where game-goers might be able to snag a last minute reservation or even dare to show up without one. Consider it a mere slice of what the Big Apple has to offer.

Estela—Fine cocktails and boldly conceived small plates from Uruguayan-born chef Ignacio Mattos.

Hearth—Marco Canora’s soulful, contemporary take on Italian cuisine is matched by Paul Grieco’s astonishingly broad beverage list.

Annisa—Anita Lo’s spectacular Asian-inflected food suits this serene West Village dining room.

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0 Comments | Topics: New York City dining, Providence Cicero

January 14, 2014 at 11:54 AM

Belle Clementine restaurant experiment ends; Silicon Valley job awaits

David Sanford file photo by Nancy Leson

David Sanford file photo by Nancy Leson

On Feb. 8, after a few more weeks of communal meals, David Sanford is closing the doors at Belle Clementine, his experimental Ballard business that felt like a dinner party as much as a restaurant.

The chef-restaurateur is heading down to a new job in California — as chief of staff for entrepreneur Reid Hoffman, the co-founder of LinkedIn, the online network for professional connections. The businessman “is incredibly generous and he aspires to do great things with his resources. He is starting to formulate (plans) and think more deeply about that,” creating an opening for someone with Sanford’s bent. (Sanford will be working for Hoffman himself, not for LinkedIn or his Greylock Partners venture capital firm.)

It’s not as much of a jump as it might seem.

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0 Comments | Topics: Belle Clementine, David Sanford

December 16, 2013 at 5:30 AM

Year-old eggnog? Delicious!

The aged eggnog from Sun Liquor (Erika Schultz)

The aged eggnog from Sun Liquor (Erika Schultz)

Here is your holiday exhortation: you will make your own eggnog — no more of that thick mess out of the carton, that stuff that goes straight to the gut and balloons your belly.

Shared below is the better eggnog, redolent of grated nutmeg and cream, spiked with brandy, bourbon and rum — truly a taste of Christmas.

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0 Comments | Topics: Barrio, Eggnog, Rob Roy

December 11, 2013 at 11:35 PM

Café Juanita, the people’s choice

The people have spoken—that is, the roughly five million people who make reservations and write reviews on OpenTable, the online restaurant reservation system. Hats off to chef Holly Smith and her team at Café Juanita, the only Washington state restaurant to make OpenTable’s 2013 roster of the 100 Best Restaurants in America.

Holly Smith, chef'/owner of Cafe Juanita in Kirkland

Holly Smith, chef’/owner of Cafe Juanita in Kirkland

The list was culled from a field of roughly 19,000 restaurants nationwide. The top 100 were selected based on reviews from verified OpenTable diners between November 14, 2012, and November 15, 2013

“It feels great to be on a list that is guest generated,” says Smith. “These reviews come only after a guest has dined with a restaurant and therefore it reflects happy guests.

It’s well-deserved recognition for the 13-year-old Kirkland restaurant, a favorite with critics from the start. In a 3.5 star review in the The Seattle Times in July 2002, Nancy Leson wrote, ” Innovation, artistry, and superior ingredients are key to the kitchen’s success.”

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0 Comments | Topics: Cafe Juanita, OpenTable, Providence Cicero

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