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><channel><title>LunaCafe &#187; Seattle</title> <atom:link href="http://thelunacafe.com/category/dining/seattle-dining/feed/" rel="self" type="application/rss+xml" /><link>http://thelunacafe.com</link> <description>... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley</description> <lastBuildDate>Thu, 09 Feb 2012 02:12:16 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item><title>Eat. Seattle. Mistral Kitchen.</title><link>http://thelunacafe.com/eat-seattle-mistral-kitchen/</link> <comments>http://thelunacafe.com/eat-seattle-mistral-kitchen/#comments</comments> <pubDate>Sun, 25 Apr 2010 02:36:39 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Dining]]></category> <category><![CDATA[Seattle]]></category> <category><![CDATA[Chef William Belickis]]></category> <category><![CDATA[dining out]]></category> <category><![CDATA[Mistral Kitchen]]></category> <category><![CDATA[Northwest]]></category> <category><![CDATA[Pastry Chef Neil Robertson]]></category> <category><![CDATA[Seattle Restaurants]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=8675</guid> <description><![CDATA[You are looking at perhaps the most delectable pork belly in the world. No, the universe. According to one of the amiable chefs behind the kitchen bar from which MauiJim and I were watching the action, it was cooked sous-vide at 145 degrees--for TWO DAYS.You won’t, however, find this mentioned on the menu. I only suspected it after the fatty portion of the pork belly melted on my palate like warm butter. Then I asked. If I had been paying better attention, the plastic pouch from which the chef removed the portion of pork belly would have been an immediate give-away.
]]></description> <wfw:commentRss>http://thelunacafe.com/eat-seattle-mistral-kitchen/feed/</wfw:commentRss> <slash:comments>1</slash:comments> </item> <item><title>Eat. Seattle. Smith.</title><link>http://thelunacafe.com/eat-seattle-smith/</link> <comments>http://thelunacafe.com/eat-seattle-smith/#comments</comments> <pubDate>Sun, 13 Sep 2009 07:28:27 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Dining]]></category> <category><![CDATA[Seattle]]></category> <category><![CDATA[gastro pub]]></category> <category><![CDATA[mac & cheese]]></category> <category><![CDATA[restaurant review]]></category> <category><![CDATA[Smith]]></category> <category><![CDATA[tavern]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=5567</guid> <description><![CDATA[ Gastro pubs are all the rage in Seattle these days. I'm somewhat guarded in my enthusiasm. I love the casual atmosphere, as I am often dressed in running shoes, leggings, and one of my vast collection of wacky Hawaiian shirts. Not restaurant worthy, in other words. But hungry nonetheless.I'm guarded, because although I love the general vibe of these latter day taverns with their rustic slap dash look, open beam ceilings, picnic tables, and second-hand lighting, the food can be ill conceived or even an afterthought. Good idea. Poor execution.However, I assure you that this is not the case with Smith on Capitol Hill in Seattle. As I walked by a street-side diner at the restaurant this evening, I did a double take on a plate of something rich, brown, gooey and highly aromatic. It turned out to be Poutine Fries with Cheese Curds and Gravy. I must have been drooling, because the lovely woman eating the dish actually offered me a bite. You have to LOVE Seattle, folks!]]></description> <wfw:commentRss>http://thelunacafe.com/eat-seattle-smith/feed/</wfw:commentRss> <slash:comments>2</slash:comments> </item> </channel> </rss>
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