Entertainment Dining news

He's described as a notoriously anti-social, part-genius, and part-sociopath culinary pioneer. He is... Chef Nordo, the man behind a roving restaurant currently setting up shop in Fremont.

With barbecue season over, there's no better time to take a break from steak and try Seattle's newest vegan bistro - Plum.

One of the oldest temptations is now one of Seattle's newest obsessions - the speakeasy. And the one getting all the buzz is Capitol Hill's Tavern Law.

If the Hard Rock Cafe shed the corporate feel, played better music and served world-class cocktails, it would be a lot like the Feedback Lounge.

What happens when a celebrated chef leaves the restaurant he opened? Just ask Jason Stratton. He over as executive chef at Cascina Spinasse three months ago when Seattle's premier pasta maker, Justin Niedermeyer, left.

You can't miss the newest venture from Beecher's Cheese owner, Kurt Dammeier. He's selling pork sandwiches out of a giant metal pig.

"Bistro food is usually really rich and decadent; we're trying to freshen it up here, no pun intended," says executive chef Dalis Chea, who heads-up the open kitchen at Fresh Bistro.

The chef at Bastille says he's been tending to a packed house since it opened a few weeks ago in the heart of ballard. Shannon Galusha says it's equal parts cafe and bar, but don't call it a bistro.

"You can't just... do something that was 50 years ago; it's still great, but you definitely have to raise the bar," says Jason Franey, the 31 year old executive chef of Canlis.

It's the type of fish tale you can only find at Pike Place Market. "I threw fish at Pike Place Fish for almost 10 years," says Dan Bugge, who always wanted his own restaurant. and now owns Matt's In the Market.

There's just something about a fresh baked cupcake that's hard to resist. "I want our customers to feel like they just had the best piece of cake that they've ever had," says Jennifer Shea, owner of Trophy Cupcakes.

If it weren't for a small sandwich board outside of the Oddfellows building on Capitol Hill, you might completely miss the great restaurant hiding upstairs.

It may not look like much from the outside, but Pomegranate Bistro, housed in a commercial warehouse on Redmond Way, has a lot going on inside.

"Seattle diners know what they want and they're going to go to those places where they feel like they want to keep going back to, and that's the type of place that I want to build," says head chef Angie Roberts.