Water Boiled Fish (Shui Zhu Yu) is one of of those special Sichuan dishes that causes a hush of voices at the table when first presented – sizzling oil bubbling atop a boiling caldron of blazing red chiles, Sichuan peppercorns and snow white tiles of silky fish unlike any you’ve ever had anywhere.
Everyone loves burgers and beer at the beach, and Seattle’s Alki Beach has many Surfside options to fit that bill. But when you want something more upscale without leaving the breezy beach vibe behind, Harry’s Beach House is just the spot.
Read MoreSandwich for dinner? My knee-jerk response is to say No Way. But if you go to Lady Jaye for their Smoked Pork Belly Burnt Ends Banh Mi it will change the way you think of dinner, and maybe even of life.
Read MoreFoodwalking will take you to places where you wouldn't expect to find the food that oddly appears. And if you’re lucky you’ll wander upon a foodtruck like MexiCuban and realize that good food can show up anywhere.
Read MoreDick’s Drive-in is Seattle’s most hallowed burger institution. A place where you know what you will have before you order it, the simple and honest food will come fast and cheap and -- if you are a Boomer -- will likely stir feelings deep inside that make you think wistfully of the good old days.
Going to Drunken Chicken looks like mistakenly going to a juice bar, until you spot a tiny take-out window outside that is only open on certain days at certain times. But time it right at this little-known pop up and you can get a plate of Chicken Rice that makes you fall in love.
Read MoreFoodWalkers is dedicated to hungry people who scour the world for local food and want to share it with others. I walk to my food, eat without fear and walk again, searching for more. My approach is low to the ground, seeking authenticity in food, passion by the people who make it and emotion when I taste it. It isn’t always pretty, but it's always interesting....
FoodWalkers is dedicated to hungry people who scour the world for local food and want to share it with others. I walk to my food, eat without fear and walk again, searching for more. My approach is low to the ground, seeking authenticity in food and passion by the people who make it. It isn’t always pretty, but it's always interesting.
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