South Sound Eats

Mar. 23, 2009 at 12:48pm

Seattle chefs top Northwest nods

Four Seattle chefs in running for James Beard regional award

Posted by Ed Murrieta in Chefs, Ed Eats Seattle, Media
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Seattle chefs dominated the Northwest nominations of the James Beard Foundation awards, the culinary equivalent of the Oscars, announced this morning. A top toque nomination once again went to Seattle celebrity chef Tom Douglas, in the outstanding restaurateur category. Read more

Jan. 20, 2009 at 3:50pm

The Corson Building: There's no place like homey

Georgetown restaurant is a shrine to culinary community

Posted by Ed Murrieta in Eating with Ed, Ed Eats Seattle
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Settled in at a communal table at The Corson Building, my dinnermate muse and I mused over our tablemates. Read more

Dec. 20, 2008 at 7:13pm

The way we ate: Vintage menus from Seattle

A collection of menus dating to the 1930s reveals what we ate -- and some of what we still eat

Posted by Ed Murrieta in Cool Things, Ed Eats Seattle
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Paired with my earlier post about vintage South Sound menus, here's a selection of vintage Seattle menus. One of the restaurants featured here, The Georgian (formerly at the Olympic Hotel, now re-christened the Fairmont Hotel) is still in business. Onion soup and Caesar salad are the few items the vintage and contemporary menus have in common.  Read more

Dec. 20, 2008 at 5:12pm

Chicken-fried grace

She who eschews chicken-fried steak is the poorer

Posted by Ed Murrieta in Ed Eats Seattle
Comments (1)

I hungered for chicken-fried steak and a woman's voice. Jules Maes Saloon fed me the former. Dorothy Allison satisfied me with the latter. I consumed them both with pleasure and delicious desire.
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Dec. 1, 2008 at 9:14pm

Lamprey is the eel-like deal

Bizarre, primodeal fish is a sweet catch

Posted by Ed Murrieta in Chefs, Ed Eats Seattle
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Lamprey is a boneless, jawless fish that sucks the blood of other fish for sustenance, an elongated, cylindrical creature thought to be the oldest fishlike animal in existence. Lamprey are not pretty, but, oh, are they tasty, especially in the hands of Joseba Jimenez de Jimenez, a Basque-born chef who is currently cooking his version of the San Sebastian soul food at Harvest Vine in Seattle.

.  Read more