Abner + Boo

Pi Day at Dahlia Bakery

Chocolate peanut butter, cherry, strawberry rhubarb, key lime, and of course coconut cream pie.

Restaurant |
Chef | Molly Anderson

New Year’s Eve at Half Shell

Chef | Josh Green
Restaurant |

From happy hour to late night.

Restaurant |

Breakfast at Dahlia Bakery

- veggie egg sandwich
- ham egg sandwich

Restaurant |

Dinner at Neb. An evening to savor.

Restaurant |
Chef | Baltimore Vu

New menu at The Carlile Room.
- Hamachi with ponzu and yuzu aioli
- beef tongue stew with sweet rice balls
- baby back ribs with butternut squash and poached pear
- root vegetable salad and with purple sweet potatoes, parsnips and farro
- curry pumpkin noodles with crispy tofu and fried chickpeas

Restaurant |
Chef | Sun Ji

The perfect seasonal lunch at Serious Pie

1: nw blueberries, smoked prosciutto, taleggio
2: nectarines, golden beets, lemon ricotta, spiced pepitas
3: cacio e pepe zucchini, blistered sweet peppers, breadcrumbs, calabrian crisp

Restaurant |

This week at Neb, Negroni flights and pasta.

Restaurant |
Chef | Baltimore Vu

Brunch at Serious Pie Ballard is built on biscuits; golden, buttery, and ready for whatever the morning brings.
Fried chicken with rich, peppery gravy. Sausage and egg with just the right heat. Veggies tucked under molten cheese. Even a weekend schnitzel special, crisp and smothered.
There’s something for everyone.

Palace Kitchen has been a Seattle staple since 1996. The open kitchen glows with woodfire warmth, while the bar fills as the night moves on. Settle into a booth under low light, or gather in one of the private rooms. The full menu runs until midnight. Whole trout, wings, and the Royale included. Bar pours until 1am.

Restaurant |
Chef | Ron Anderson