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La IslaOver the years, my husband and I have eaten at a lot of restaurants, I hesitate to say hundreds because it makes it sound like I never cook at home, but I would not be surprised if it were true. We love food. From shopping for quality ingredients, to preparation, and execution of a great dish. It is all so fascinating, not to mention delicious if said recipe turns out as it was intended. So in order to share my love or hate for a particular restaurant, I will be reviewing these establishments now and then so that the everyday person can go in knowing what to expect and what to order and what not to order should you walk away in disgust.

Today, I will be writing about one of my favorite restaurants in the Seattle area, La Isla, located in Ballard. It is not the easiest place to get to as far as easy freeway access, but so worth the drive. I love Puerto Rican food, as my husband does, and we don’t have any other restaurants in this area, for that matter anywhere in this region that we have heard of that offers the dishes that one must have to call themselves an authentic Puerto Rican restaurant. Why is that I wonder? I hope many more will open in this area following in the footsteps of La Isla, but they will have big shoes to fill.

Click to continue reading Puerto Rican Cuisine Done Right: La Isla Restaurant Review


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rubytuesdayAs part of a huge makeover and the accompanying advertising campaign, Ruby Tuesday will be demolishing their last “old” restaurant on Tuesday August 5 - and they’ll be webcasting it live at 3:00 PM Eastern.  Whatever your reason for being excited about this, if you want to catch it live take a coffee break and head on over to their website.

Read More | Ruby Tuesday

Wet againg sirloins

Nothing says “good eating” like wet again sirloins, right? We snapped this picture during in Las Vegas outside of a Gallagher’s restaurant, and just had to post it when we found it in our iPhoto library. I mean, it just says so much - a little too much.

We have images of the full sign, as well as the actual aging beef, after the jump if you are interested.

Click to continue reading Gallagher’s beef aging process images


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