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	March 3, 2010

	Recipes What a Crock At Bellevue’s new Artisanal Brasserie, French onion soup hits its peak. Bubbly, breakable cheese leather gives way to a vat of hot liquid onion jam. Delicious. Here’s how to make it at home. More >>

	Good Spirits In a Muddle over Muddling? Try Robert Hess's old-fashioned, bartender-approved method for making an old-fashioned, even if you’re not some kind of super quick, Tom Cruise-in-Cocktail bartender. More >>

	Openings Julia's Makeover Goodbye Julia's, hello Emmer and Rye. Seth Caswell's anticipated restaurant project offering affordable, locally sourced dishes takes over the Julia's location on Queen Anne. More >>

	New Review Thriller After 26 years in the game, what makes a restaurant critic’s heart beat faster? Come along to Tilikum Place Café, Belltown's cozy brick-walled boite, and we’ll show you. More >>

	Resolutions Drink Better in 2010 Even if you’ve resolved to drink less in 2010 (last year was a tough one for all of us), here are a few simple ways to achieve optimal imbibing this year. Tip number one: Put yourself in the bartender's hands. More >>

	Happy Hour of the Week Monsoon Season Homey-style Vietnamese food like Monsoon’s sticky rice with dried shrimp and lap suong is so good it can make you feel kind of crazy just to think about it. And that’s just one dish on the amazing happy hour menu. More >>

	Cheap Date Tea and Sympathy Thank goodness for the cozy Pike Place Market staple the Crumpet Shop, where the tea is fine, and wee, spongy cakes are baked daily in-shop, and then toasted, buttered, and slathered in scrumptious toppings. More >>

	Follow the Chef Fresh Face at the Salish When Bellevue native Matthew Mina parted ways with the Hunt Club within six months of winning its reality-show-style search for head chef, he was nabbed by the Salish Lodge and Spa to head up its pastry program. More >>