Bethany Jean Clement

RT @whitneyricketts: There’s something about grief and soup. @BJeanClement gets it. https://t.co/PWl4c1veJi

My phone was acting weird and it was my birthday and then all my memories/feelings surrounding chili kind of broke my brain and this is the very weird essay that resulted (with a huge shout-out to @whitneyricketts and also to my mom)🫘♥️ https://t.co/luC8bij6z4

Beloved place for dates/birthdays/happy hours/many martinis over the years — this one really hurts. Talked to co-owner Greg Lundgren about prospects for @vitosseattle reopening — fingers very crossed🍸♥️ https://t.co/yLNCALJRkD

It’s difficult to describe Ltd Edition Sushi without sounding hyperbolic, but, truly, the otoro — tasting like a fluffy pink sunset cloud over the ocean — made me cry, just a little, a few tears out of each eye. It’s a joy to present this review 🍣🍶🍻 https://t.co/YFviC2D7IF https://t.co/6QURud8SFj

If you’re just trying to get by, does @Costco have the best prices? (New @seattletimes story accompanied by beautiful photos of grocery basics floating in a paradisiacal blue sky by the incomparable @ErikaJSchultz🥫♥️) https://t.co/Y1opGHd0Bx https://t.co/vn6ZMnd9Sk

I LIVE TO SERVE [deep bow]

Andrew Bohrer @AndrewBohrer

This is why I subscribe to the @seattletimes

Calling all fans of @pagliaccipizza’s old-school pesto pasta salad—yes, they actually discontinued it (!?!?!), and no, they won’t give out the recipe, BUT YES I have painstakingly reverse-engineered it for posterity! Travails and recipe right this way 💚 https://t.co/aOcm1UpDzH https://t.co/VkfM4HjIOQ

RT @seattletimes: 🌽 IT'S CORN! 🌽 A big lump with knobs, it has the juice — and not much tastes better than fresh, local sweet corn. After…

ICYMI—so meaningful to talk about thoughtful, heartfelt and sometimes pained responses from Melissa Miranda, @Tamara_Murphy @chefwaj @CafeJuanitaWa and more yesterday on @SoundsideKUOW—here's the audio🔪📻 https://t.co/wWbQ1XOtza https://t.co/SazxSHMSX6

Hey, hi! I’ll be on @SoundsideKUOW at 8 p.m. tonight talking about @TheBearFX, and the triggering that local chefs feel from it, and the ways it portrays the restaurant industry, all THE YELLING, and more, with @libdenk🐻🔪🔥 📸 by Matt Dinerstein/FX https://t.co/NcHMTOtAYQ

My story on where to get the sandwich made famous on @TheBearFX in Seattle is up and DAMN IT’S GOOD https://t.co/cY6itix92z https://t.co/QK78q19WX0

Here’s the recipe for a top Seattle restaurant’s all-time-great gluten-free cake (and the weather on Tuesday looks—finally!—fine for baking)🧈♥️ https://t.co/CS8L1rN81a

RT @AndrewBohrer: The people who make your food, and love doing it, still have nightmares about performing the work they love. Thanks @BJea…

What do real chefs running real restaurants think of the high drama of @TheBearFX? The Seattle all-stars I asked have a lot—A LOT—to say, inc. @CafeJuanitaWa @Tamara_Murphy @chefwaj and many more🔥🔪🐻 https://t.co/maZKBxqx8o

Here’s where we can still get Seattle’s best salad—plus 11 more things to eat when it’s too hot! https://t.co/4QqHLD2p4f https://t.co/1yuJh5ndnA

The doomsayers of the restaurant industry have yet to prove correct—at least in the Seattle area. New openings have bounced back, big-time, and the rate of closures continues to be lower than pre-pandemic. Lots more here—including a fire at Glo's?! https://t.co/wWLBquBh4L