What do you do for an encore when you’ve already opened two of the most talked-about restaurants in Seattle in the last three years? For James Beard-award winning chef Edouardo Jordan, the answer is ...
“It kind of end up hitting all the notes,” Karagodina understates. Even those who don’t always adore sweets are reduced to “mmmmm”-ing, while the spoon, as if of its own accord, works double-time. BUT ...
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback