Having never been to the Triple Door, we did a 'lil looky-loo on the series of tubes that is the internets. The place seemed a little more hoity-toity than we were used to, with its plush half-moon booths and candle-lit tables. Reluctantly, we ditched the jeans we'd worn for three days and dappered up a bit. Upon arrival at the Triple Door, we're greeted by a lovely hostess who shows us to our table, tells us a little about the place. Our waitress shows up a moment later, takes our drink order, tells us the dinner and app specials. It's a different universe than we're used to when it comes to seeing a show. We feel a little lost, but when the music starts, it feels right. Laura Veirs and openers Lake are, after all, pretty mellow music-wise. Seeing them in this kind of setting, on a Friday night, after an exhausting work-week, well, it's just... nice. Yeah, nice. more ›

What a great way to close out the summer: Beer, fried food on stick, irritatingly large crowds, great music, and a slight chance of rain (remember last year?). Seattlest loves us some Bumbershoot though, and we wouldn't let some pesky weather ruin our fun. This year looks to be a good one. A couple things we are digging right off the bat are the addition of good bands on the outdoor stages and ditching the Friday festivities before the weekend (we never went on that day anyway). more ›

Seattlest eats too much meat. Let's start from there. A few weeks back we decided that a good experiment would be to not eat meat for lunch for a one week period. These would be dine-in or take-out lunches in and around the Pioneer Square area, not something we brought from home. They have to be fast and relatively cheap and they can't contain Pad Thai, which we hate. They also need to be pretty hearty because our breakfast consists of coffee and they need to be within easy walking distance of, say, the ferry terminal. Next week seems to be as good a place as any to start because 1) it consists of only four lunches and 2) we actually tried to start the previous two weeks and failed. more ›

The outside world holds a vision of Seattle's relationship to salmon that has us spooning pink fish flakes from a bowl of milk in the morning or simply grabbing one from the nearest body of water for an anytime sashimi snack. This view is not altogether unfounded. Is the tide ebbing, though? Maybe your last out-of-town guest ordered the tilapia after countless past visits spent tentatively ordering blackened salmon from the foreign seafood menu. Or, if they ordered the salmon maybe they asked for it by brand, "I'll have the Copper River salmon. I believe it's in season. Medium-rare, please." When these houseguests arrive from airports such as O'Hare you know the unthinkable has happened. Salmon has become passé. more ›