Beer-friendly fare with flair
The drinking-and-dining culture may have taken a casual turn with gastropubs, but customers are still serious about seeking out quality brews and food.
The nose knows
We’ve all heard the adage that customers eat first with their eyes. Now it seems restaurant-goers are also likely to lean over their plates for a big anticipatory sniff.
When food is poetry
Restaurant Hospitality executive food editor Gail Bellamy writes of poetry and arugula in a new column, Bellamy: Bean There, Ate That.
Food revolution: Seattle’s Space Needle celebrates 50 years
The Seattle Space Needle’s 50th anniversary will be celebrated in high style at its SkyCity restaurant located at the 500-foot level. The month-long May promotion puts a new spin on the event with its “fresh from the past” menu. The five-dish tasting menu is priced at $62 (a nod to 1962, the year the Space Needle opened) and features dishes by iconic Seattle chefs who rose to prominence in the decades they represent. Proceeds benefit the favorite charity of each participating chef.
Appetizers with allure
Bar food, tapas, starters, small plates. . . no matter how they’re listed on your menu, the fact is that customers are crazy about those spicy or savory items that complement cocktails, beer and wine.
