Waffling Around

Waffling Around

Monsoon  Seattle

www.monsoonrestaurants.com

Sundays in the Steinman were synonymous with waffles. Like churchgoers, our brunch was a weekly tradition, except instead of God, we believed in the all-mighty power of Bisquick. Though our family was the size of a basketball squad, we ate enough for a football team, packing in carbs like we were prepping for the big game. Dad being practical, he'd insist we make a double batch for leftovers. The uneaten waffles would get piled on a plate to cool, yet they never made it past 3pm. Whenever anyone would pass through the kitchen, they'd tear off a quarter, snacking on them as if they were potato chips.

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Stuzzichini By The Beach

Stuzzichini By The Beach

Superba Snack Bar  Venice  www.superbasnackbar.com

sum up: A pastaria by the beach mixing Old World technique with New World style. Come for the extraordinary pasta, stay for the housemade charcuterie and produce-driven dishes.  Thanks to Chef Jason Neroni's culinary chops, this neighborhood joint is jumpin' jumpin'. 

looks: Sun-soaked by day, candlelit by night, the award-winning interior is cool without being cold, thanks to an open-kitchen, communal tables, and Mexican blankets to keep you warm on chilly nights.  Nab a seat on the patio to watch Venice skate and strut by.

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Southern Comfort

Southern Comfort

The Wandering Goose Capitol Hill  thewanderinggoose.com

sum up:  Bring on the biscuits at this stick-to-your ribs, Southern comfort spot. With a pastry counter piled high with baked goodness, prepare to stuff yourself like a Christmas goose.  

looks: As adorable as a children's book. Considering owner Heather Earnhardt penned one sharing the cafe's name--quotes are etched into the wood tables--cuteness is expected.  Flour-bag lampshades, honey-jar-lined walls, and church-pew seating add to the countrified charm.  

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An American Masters Paris

An American Masters Paris

The French must tire of their tropes (see berets, baguettes). A trip to Paris reveals their cuisine has evolved beyond the bistro, with molecular gastronomy and multiculturalism shaking the house that Escoffier built. Perhaps it's nostalgia for summers and studies in Paris, but I still cling to the classics of French cuisine. I've got a bad case of Francophilia (she writes, sporting a marinière stripe romper).

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