Culture
Marination's food truck raises the bar for competitors
Eating on the Edge: Americans are often too fussy to buy their food from street vendors, but this rolling restaurant has rich, varied flavors and polished, mirror-like finishes.
Hugo Kugiya
A former national correspondent for The Associated Press and Newsday, freelance writer Hugo Kugiya has written about the Northwest for the Puget Sound Business Journal, The Seattle Times, the Los Ange
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Culture
Singapore's national dish: Hainan chicken rice
Eating on the Edge: A few Seattle restaurants serve this simple dish, which is so popular in Singapore that one restaurant can go through 50 chickens a day.
Culture
Georgetown's Cutting Board a sushi game-changer
Eating on the Edge: Unceremoniously plopped near a Georgetown tattoo parlor, former Wasabi Bistro chef Akiyoshi Saito oversees Cutting Board, a confusing mix of delicacy and dive. Seattle sushi enthusiasts aren't complaining.
Culture
What's really 'mai' (new): An authentic Thai restaurant in Seattle
A Phinney Ridge restaurant serves the kind of food you'd find in Thailand. With too few immigrants to provide the clientele, the most obvious target market may be hipsters. And anyone willing to live a little.
Culture
Fried chicken: Go beyond the fancy to uncover the best comfort food
Eating on the Edge: You can make fried chicken quite fancy, especially if you're an outstanding chef. But for the best taste, you may want something like a little joint in South Seattle.