Ronald

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• Posted It's Fish v Pebbles in Alaska...and in Seattle to Seattlest
  A baker's dozen of Seattle eateries are featuring Bristol Bay sockeye this week, to call attention to the dangers the fish will face from a proposed open pit mine. Save Bristol Bay's salmon by eating salmon, they say! But a woman in Alaska thinks you should boycott those restaurants....
• Posted Born Toulouse on Lower Queen Anne to Seattlest
  There's so much going on at Toulouse Petit, a New Orleans-themed brasserie that opened last night at Queen Anne & Mercer, you don't know quite where to start. A year in the building, you can see the effort on the walls, the floors, the tabletops, in the platoons of staff and the extensive menus (food, wine, cocktails, happy hour, with breakfast and lunch still to come). There's something for every wallet here, starting with a...
• Posted Park & Meinert Take Over the 5 Point to Seattlest
  This seems to be a back-to-the-future moment of confluence, when the forces of history, music and government converge into a meatloaf sandwich time machine. It is a triumph of the old gang, the long-haired grungers over the well-coiffed anchors and well-pressed suits. Concert promoter Dave Meinert (Cap Hill Block Party, One Reel, Blue Scholars, The Presidents) and his girlfriend Mandy Park (longtime waitress at the 5 Point Café) have taken over Belltown's longest-running dive bar....
• Posted The Soprano Who Came In From Her Cold to Seattlest
  Eglise Gutiérrez as a sickly Violetta, confronting the mirror in La Traviata's final moments. Seattle Opera photo by Rosarii Lynch. Speight Jenkins steps out from the wings just before the opening curtain on La Traviata to announce that the star of the show, soprano Eglise Gutiérrez, is suffering from a cold...but will perform regardless. Knowing murmurs (and not a few coughs) rustle through the audience: in the opera, the soprano's character has consumption and...
• Posted Makin' Bacon & Jammin' Lamb to Seattlest
  It's going to be hog heaven at The Herbfarm next month, when chef Keith Luce (photo far right) launches a new, nose-to-tail dinner menu, Makin' Bacon. It's not about "the other white meat," that bland industrial pork we've come to disdain, but heritage pigs and old-time curing skills. In the nine-course dinner, pork will come in many guises, both fresh and cured, from hand-tended heritage hogs, including The Herbfarm's own Mangalitsas, an old, central...