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I lived just off 23rd on Aloha in the early nineties and used to shop there when I was desperate. I can't believe it is still around! I have a soft spot in my heart for the place.... When I was going to high school on Capital Hill, it was one of a handful of little groceries in town that would consistently sell beer to the underaged.

This location seems like kind of an odd choice since I don't think the immediate neighborhood is going to provide a lot of support for a higher end restaruarant. With his reputation he'll probably be able to attract people from all over. Last time I walked by Kokeb, the building was pretty decrepit, anxious to see what they'll do to spruce it up. Hope they'll be open for lunch....

I have to admit that I haven't heard of CIYA, is it an acronym or a name? I had a spectacular Ottoman style dinner at Tugra in the Cirgan Palace when I was in Istanbul.

I don't remember where I first read about this, but this article published in the Honolulu Advertiser this August confirms my understanding that obesity rates for young people in Hawaii are quite high.

I was about to post almost the exact same sentiment. Great minds must think alike. Is the space across the street from Jack's, used to be Hopscotch, still vacant or did something else move in? I think he would certainly be better off in that area than on Broadway or in the Pike/Pine corridor.

Did you see the recent reviews in The Stranger and the Seattle Weekly? Made me want to give it a try, but I'm kind of a Middle Eastern food junkie. If its a good Moroccan place, then cous cous should be the thing....

Paula, First, thanks for participating in this Q&A. After my one visit to Turkey, I completely fell in love with the culture and the food and have learned a lot from the writing and recipes in The Cooking of the Eastern Mediterranean. Not long ago, there was a spirited discussion here on eGullet around what the difference was between Greek and Turkish food. I would be very interested to know what your take on this question would be. From what I have learned, it seems like it would be nearly impossible to draw definitive culinary borders in the region or even to clearly determine what the true origins some common dishes are. I would assume that this is at least in part due to the fact that the Ottoman Empire carried Turkish food throughout the region and in turn brought back dishes to Istanbul. My other more practical question is, what are the best food towns/cities to visit in Turkey in your opinion? I've been to Istanbul and the southwest coast. Thanks!

Feel better now?? Don't choke on any of those 25 amuses.....

Between early and late, I would vote for early, but could probably make either one work...

Do you know if they have a website yet? I tried looking around a little, but struck out... ...until I tried a couple likely url's that is: www.unionseattle.com. Nothing other than a front page yet.

Question....does anybody know what Jan Birnbaum's affiliation with Sazerac is at this point? I know he was the chef when it first opened, but I've heard conflicting things over the past few years. I've only been there once, but liked it. I don't think we should gnash our teeth too much about the state of hotel dining in town, there are good places. Tulio, the Hunt Club and Andaluca all come to mind in addition to those already discussed. edited because I'm a spaz....

Looking at their menu, it seems pretty conventional. When I went there in the past I thought there were more creatinve and intriguing dishes offered.

Most of you probably saw this on 'Farewell & Welcome' thread, but the owner of Cassis is opening a new place this month in the lobby of the Smith Tower called Bandol. The menu is the kind of classic French food that frankly makes me weak in the knees and its interesting that they're focusing on lunch and take-out food. I would like to go there ASAP and am proposing Friday, October 24 if anyone else is interested. I will be there one way or the other. It looks like we can make reservations and if there's 6 or more, we may be able to use their private dining room. So far its mamster and me....

It may be a myth, but the most entertaining story I read about the genesis of tapas in Spain was that they were initially pieces of meat, sausage or whatever, put on the bar to keep the flies away from patrons' drinks and not intended to be eaten. At some point, someone started eating these pieces of bug bait and the tapas tradition was born. I agree that 'tapas' has become a generic term for small servings of food here in the US. I really enjoy eating this way, but I would prefer that the term 'tapas' be reserved for items that might actually have Iberian origins.

It's also been a while since I've been there, but I had a great dinner at the Pleast Beach Grill one time, which I understand moved into Winslow and is now the Bistro Pleasant Beach.

I love the chocolate covered gingerbread cookies that are served around the holidays. I've seen them at times here in the US, but they seem pricey.

It's called Earth & Ocean, and I think it's good. About 6 months ago I had some very good squab stuffed with foie gras and chestnuts. The pastry chef, Sue Cowns, makes some gorgeous desserts. You will hear mixed things about it, but it's probably one of the two good downtown hotel restaurants we have left. The other being Brasserie Margaux in the Warwick of course!! (which everyone coming to town should try....)

Yeow - they are busting butt there - hanging art today, arranging furniture and washing windows. People in cheffies in the kitchen. Maybe they are opening this week? The opening party is tomorrow (Tuesday) at 6 p.m. It's a benefit dinner, so not sure if it's open to the public. If someone stops by there this week, please report back! I don't know much about Ethan Stowell (owner/chef) and would love to hear about the food! Does anyone have the 411 on what this place is all about? Seems like the coming soon signs have been up for awhile so its good that they're making it happen. I wish them the best because that space has been cursed....

I just assumed is was the euphoria of the experience (plus the wines paired with each course ). I think the Hungarian wine you mentioned is Tokaij (sp?). They served it to my wife and I with the foie gras course also, beautiful pairing, even better than sauternes in my book.

LD, welcome to eGullet. Somewhere else we had a brief discussion of the perils of hotel dining, but that was a while back. I think there are a lot of factors in play, but it doesn't really surprise me that hotel restaurants are being hit particularly hard by the bad economy. After all, some significant portion of their business comes from those staying at the hotel, and the numbers of travellers, particularly business travellers, is still way down. In terms of the quality of the food, I would assume a big part of the challenge is that they have to strike a balance between having things that would appeal to just about anyone who might stay in the hotel, while still trying to offer food that is sufficiently interesting to attract a local clientele. I don't know if its the same elsewhere, but I imagine that it is very difficult for a hotel to establish a reputation as a 'local' restaurant, that is, build a real bond with local diners. By virtue of its location alone, it is going to be perceived as serving travellers. I think The Painted Table was a notable exception to this. A group of us ate at The Georgian during the 25 for $25 promotion and my shorthand review would be: very nice food, glacial service and morgue-like ambiance. Cost issues aside, I can't see it ever being a place I would make a point of going to given the other options that are avaiable. Now the caveat: one of my favorite places in town is in a hotel, Brasserie Margaux in the Warwick. I've written about it ad nauseum here. Here's the longest of the threads in case you're interested.

Chocolate? Yes, the chocolate is stellar, but there is also a very good museum of Umbrian art as well, and the old town is beautiful.

Just a little brush-up on the English language, according to Websters, one definition of 'window' is: An interval of time during which an activity can or must take place Sounds awful similar to a "legal period".

The better question as far as I'm concerned is what is up with already phenomenally successful chefs agreeing to dress up and do stupid things?!?!?

If you make it to Perugia, and I think its a very worthwhile place to visit, there's a superb restaurant called Il Falchetto, just off the main square. My lunch there of braised lamb in a red wine truffle sauce stands out in my memory.

I hadn't heard very good things about the LB; its sad to me that they couldn't have found a way to build on the Painted Table legacy.