The latest issue of Northwest Travel Magazine features a piece I wrote about Seattle’s Radiator Whiskey. I do a lot of eating and drinking in my line of work, and encounter great places for both endeavors on a regular basis. But this spot provided one of the best all around dining experiences I’ve had in recent memory. From the article:
“In particular, omnivores that aren’t afraid to push their boundaries will find this place with much to favor. Non-traditional anatomical regions of some of your favorite animals are creatively curated to the plate by Chefs Garrison and Palagi. Small plates like the Fried Beef Lip Terrine with Dijonnaise or the Cornflake Crusted Chicken Livers with Frank’s Red Hot and aioli are perfect representations. It’s gourmet comfort food centered around a whole-animal approach that fires on all cylinders.”
To read the rest, pick up the latest issue of Northwest Travel Mag or read it online here.