Page 2 - Le Pichet News Today

Ronald Holden takes a look at how HyperDining began, where it's been, and what the future might hold.

By Bethany Jean Clement From The Seattle Times Seattle—I was making my own birthday cake. Why was this ...

SEATTLE -- I was making my own birthday cake. Why was this happening?! It was so very clearly wrong. One should never make ones own birthday cake; it should arrive by the magic that is love, floating through the air with candles glowing, accompanied by a song sung in ones honor. This was axiomatic. Also, it was hot -- my birthday is in August -- and the apartment was getting even hotter, despite all the windows thrown wide open, as the ancient Magic Chef electric stove cranked up.

The Ivory Table Catering Company's chef and owner, Kristen Ward, sees much more than platters of food when she envisions an event. "Hosting is the...

Lil Woody's celebrates 8th Annual Burger Month

Omicron is kicking delta's behind: It now accounts for 73% of new infections in the U.S. in the last week, a six-fold increase from the week previous, reports AP News. That number is even higher in the New York area, the Southeast, the Midwest, and our own Pacific Northwest, making up around 90% of new infections. This explosion in omicron cases inspired Dr. Amesh Adalja, senior scholar at the Johns Hopkins Center for Health Security,...

One of Seattle's loveliest hangouts is planning to close permanently in the new year.

Our favorite sit-down lunch restaurants in Downtown, Capitol Hill, North Seattle, South Seattle, and Bellevue.

From an unbeatable bar bathroom to the best setting for a tantrum, our editors dove deep into what they love about our city.

The joy of mile-high quiche April 10, 2021 Todays best articles Daily business briefing Solving COVID newsletter Every fall, when I visit Seattle while on book tour, I stop for lunch at Le Pichet, the model of a small French neighborhood restaurant. The menu is purposely limited — saucissons and plates of charcuterie, gâteau au foie de volaille (chicken liver terrine), tartines, broiled eggs with ham and Gruyère, raclette, oysters, gratin Lyonnais (Lyon-style French onion soup) and, ...