Tuesday, June 5, 2007

Longtime Ivar's Chowder Cook Retires

IN THE NEWS: The Post-Intelligencer's Leslie Kelly reviews Portage (2209 Queen Anne Ave. N.) and also interviews Einar Larson, who's hanging up his apron after 45 years of cooking chowder at the legendary Ivar's. ... Kelly blogs that Patrick Rolfe, a sous chef at Palisade, is one of the finalists on the new season of The Next Food Network Star, which debuted June 3 ... Cheap Eats stops by Judy Fu's Snappy Dragon (8917 Roosevelt Way N.E.). seattlepi.com ... The Seattle Times' Providence Cicero gives one and a half stars to Southlake Grill (1253 Thomas St., Seattle) and stops by Snoose Junction Pizzeria (2305 N.W. Market St., Seattle). ... The paper also notes the opening of Crow restaurant spinoff Betty (1507 Queen Anne Ave. N) as well as the June 2 closing of chef-owner Mike Manley's Union Bay Cafe after 21 years. Chef-owner David Hahne's Italian restaurant Enotria takes over the space in July. seattletimes.com ... The Stranger's Bethany Jean Clement does the Twist Restaurant and Lounge (2313 First Ave, Seattle), while Chris McCann considers Ephesus (5245 California Ave SW, Seattle) and Kokoras Greek Grill (6400 1/2 California Ave SW, Seattle). thestranger.com ... Seattle Weekly's Jonathan Kauffman reviews Salvadorian spot Mi Chalateca (9710 Aurora Ave. N.) and Padi Indonesian Cafe (5004 University Way N.E.), while Aja Pecknold stops by Umi Sake House (2230 First Ave.). And from Kauffman's Voracious blog, "Super Bowl Noodle House, the 10-year-old Ravenna shop with the great Thai soup noodles and better menu descriptions, is closing (May 31), six months after owner Parichad Khumpitak died of liver cancer. But it won't be shut for long. Mary Hoy has taken over the business, and will reopen Super Bowl on June 8 as Big Bowl Noodle House, with much the same menu. If you're free for lunch on June 11, stop by (from 11 a.m. to 4 p.m.), when all proceeds from your bowl of Old Faithful or M-80 noodles will go to cancer research." seattleweekly.com ... Starbucks Corp. will begin making its espresso drinks with reduced-fat milk instead of whole milk by the end of the year, the Puget Sound Business Journal reports. The Seattle-based coffee giant currently makes its lattes with whole milk, unless otherwise requested. Later this year, Starbucks will use 2 percent milk, unless otherwise requested, at all its North American locations. Starbucks officials said they're making the switch because of customer demand for 2 percent milk, which has less fat and fewer calories. Currently, according to Starbucks.com, a 16-ounce (grande) Starbucks Caffe Mocha drink made with whole milk has 400 calories and one made with nonfat milk has 330 calories, the paper reports.

Compiled by Pat Embry, WhereTheLocalsEat.com

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