Babirusa Seattle
sum up: The little sister to Blind Pig Bistro is big-time tasty. With fewer dishes than the number of fingers on your hand, Chef Charles Walpole proves that less can be more. Think bar snacks on culinary crack; food as hip and vibrant as graffiti with the technique of fine art. Named after a breed of pig, Babirusa is a rare oasis in Eastlake’s dining desert.
Read MoreLast summer, the bar at Cliff's Edge was my Cheers. Each Wednesday, after shimmying across the street at the Sweat Spot, my amiga, Shanna, and I would gather fellow dancers for post-class rehydration. Some athletes choose Gatorade. Others opt for coconut water; we came to witness the wizardry of Matthew Biancaniello.
Read MoreTex-Mex and I go way back.
For my first college gig, I hostessed at a rowdy, Tex-Mex restaurant: Caliente Cab Company. Famous for their frozen margaritas--evidenced by the monster cocktail beckoning from the facade--this was where locals went to get their tequila on, downing syrupy sweet margaritas or slamming shots wielded by bandolier-strapped waitresses. The edible offerings were cheesy, cheap, and filling--food was merely fuel for more boozing.
Read MoreI ain't no gambler, but I'd bet on this julep.
In honor of this Saturday's Kentucky Derby, hoof it over to Bludso's, Weho's new-ish bastion of BBQ, for the best julep outside Louisville. Here's why their version gets the gold cup. As co-owner Jason Bernstein (a self-taught cocktail connoisseur) explains, Evan Williams bourbon is steeped in mint for 24 hours, strained, then chilled on tap. Like the Foreigner tune, this bourbon is cold as ice, so that when poured over pebble ice, the booze doesn't get watered down.
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