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News Bytes

The latest rumors and truths

Updated Thursday, February 02, 2012

Spring Hill No More (sort of) - as of February 8, Spring Hill is changing its name and concept to Ma'ono Fried Chicken and Whiskey. Chef/Owners Mark Fuller and Marjorie Chang Fuller are going back to his Hawaiian roots as well as capitalizing on the popularity of their one-night-a-week chicken event. The concept is all about sharing and choosing your favorite style of chicken. And, apparently, pairing it with whiskey. So same location, same owners, same chef, same burger, but chicken all the time. You'll find them at 4437 California Ave SW in West Seattle.

Dish-it-up! in Magnolia is closing at the end of February after 8 years. No need to cry--their Ballard store, opened in November of 2010, is doing so well, all operations will be centered there. Count on more great kitchen items and cooking classes/demos/events. They're located at 5320 Ballard Avenue NW.

Mestizo Tequila Ultra Lounge & Grill - is coming to Belltown in the space formerly known as Twist. They are looking toward a March 1 opening with a Latin/Caribbean menu and over 200 tequilas.

Chef Peter Birk, after a very short stint at the new Harborside has left the restaurant.

John Howie's book "Passion & Palate, Recipes for a Generous Table," is officially published! At a launch party on January 25, he offered dishes made from the book's recipe to writers, bloggers, friends and a very important group, recipe testers. Prior to the book being finalized, he offered the opportunity for people to be official recipe testers--testing the recipes at home to see how they worked in the non-professional kitchen. It was a tasty evening and fun to hear "Oh, we tested this!" Erik Leidlhom, Sommelier, was on hand to share delicious wines. John signed and gifted books and everyone went home happy.
 

The Capital Grille has new winter lunch plates for 16 - you choose from three categories, so you can go back again and again for a whole new lunch experience each time. 1st category: clam chowder, field greens, roasted pepper soup; 2nd category: mini tenderloin sandwiches (2), lobster roll, Wagyu cheeseburger with fried egg and crispy onions; 3rd category: French green beans, truffle fries, roasted vegetables. You will not leave hungry. Wine or cocktails are great, but if you have to return to work or are driving, check out their grapefruit soda. Fresh every day. Very, very tasty. Of course, the rest of the lunch menu is available as well, but at about the same price, why not have three courses? The Capitol Grille is located at 1301 Fourth Avenue right downtown. 206-382-0900.

Wagyu cheeseburger on the lunch plates specials
 

The Daily Grill - big on made-from-scratch-daily and delicious ground-daily meat dishes, portions are large (making some guests very happy). But if you're trying to eat  healthier or cut back, it's hard to stop. The answer? Their "Simply 600 Menu," meals of 600 calories or less that are still hearty full-sized portions that are full of flavor. Meals include two salads: blackened ahi tuna salad and a Thai noodle chicken salad. But it's not just salads, they also offer lower-calorie sandwiches, burgers and tacos--variations on Daily Grill regular menu items. Look for sides like fresh fruit, asparagus and black beans. Entrées include blackened tilapia, grilled Atlantic salmon, Idaho trout, beef and pastas. All Simply 600 menu items range from 318 to 590 calories. You can substitute, but then you're messing with the calorie counts. Stick with what the professionals suggest! Seattle's Daily Grill is located at 629 Pike Street at 7th & Pike in downtown Seattle. 206-624-8400.

Carmine Smeraldo (Il Terrazzo Carmine) died January 11. His Pioneer Square restaurant has been a must-go place since 1984.

Chef Peter Levine has left the Mackay Restaurant Group as of December 27, 2011 (he spent six years there between Troiani and Waterfront Seafood Grill, now Aqua by El Gaucho). He is in the process of creating his own restaurant concept: we will be hearing more from him. He can be reached at chefpeterlevine@gmail.com.

Chef Thomas Kollasch has left Jimmy's on First at the Silver Cloud. Heading for Point No Point Casino.

Ray's Boathouse - has announced the name of their new chef--Executive Chef Wayne Johnson! Chef Wayne has spent the last 10 years as Executive Chef at Andaluca where he has wowed all who have entered. Lucky Ray's and lucky us! He steps into the kitchen at Ray's as of February 6, 2012.

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