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Kevin Finch
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Hands On
Ethiopian food now being served in the Flour Mill. Plus, lunch at El Que and three cheers for muscat.
May 12, 2010
Kung Pao Smackdown
Five critics, 10 cartons of Chinese takeout and a mess of fortune cookies
August 25, 2010
There Is a Season
In order to source locally and cook regionally, Anna Vogel’s new restaurant will change with the seasons.
October 06, 2010
Recent Stories
- Culture & Food, Food & Drink Nov 10, 2010
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Pork Out
Around the world (and the area) in seven swine sandwiches
We assumed this would be a classic Americana cook-off, with straightforward flavors and plenty of barbecue sauce oozing between our fingers. We figured our job would be easy: Find the best bun, the best meat, and the best sauce. Dock the cook whose bun went soggy or whose meat arrived dry.
- Special Guides, Dining Out Guide Oct 6, 2010
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There Is a Season
In order to source locally and cook regionally, Anna Vogel’s new restaurant will change with the seasons.
After years in the restaurant industry — in this country and others — chef Anna Vogel and her partner Bethe Bowman have their own 50-seat trattoria in Browne’s Addition. Talk to them
- Culture & Food, Food & Drink Aug 25, 2010
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Kung Pao Smackdown
Five critics, 10 cartons of Chinese takeout and a mess of fortune cookies
Through the haze of my cornstarch hangover, I’m re-evaluating what I believed to be true about take-out from Chinese restaurants. Leakage is virtually inevitable in transit. TRUE. You
- Culture & Food, Food & Drink Jun 30, 2010
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A Bit of Italy in Browne's
Plus, boat-in dining in Sandpoint.
The sign taped to the distinctive glass panel garage doors makes the announcement in crayon letters: “ITALIA TRATTORIA OPENING SOON.” Inside, behind temporary curtains, chef Anna Vogel a
- Culture & Food, Food & Drink May 12, 2010
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Hands On
Ethiopian food now being served in the Flour Mill. Plus, lunch at El Que and three cheers for muscat.
