Ethiopian and Eritrean immigrants began arriving in Seattle in large numbers in the early ’80s, with the first restaurant serving Ethiopian cuisine popping up in 1982
A decade ago, it took stalking the suburbs just to turn up Xi’an-style biang biang noodles, and hand-pulled noodles required travel even further afield.
Few Seattle restaurants bill themselves as 'seafood restaurants', for much the same reason that few restaurants elsewhere categorise themselves as 'meat rest
From its perch on the West Coast, Seattle looks as often to Asia for inspiration as it does to anywhere else: many of the city’s best restaurants boast Filip
Polymath, Renaissance man, food wizard, call him what you will, but one thing is undeniable, Nathan Myhrvold’s extensive list of accomplishments is enough to
Huy Fong Foods, the company behind Sriracha hot sauce, have teamed up with a Seattle based company to launch a range of snacks and special Sriracha seasoning.
