Naomi Tomky
Writer and Editor at Freelance
World's most enthusiastic eater of everything. Award-winning food/travel writer. Author of The Pacific Northwest Seafood Cookbook. She/her.
Articles
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1 week ago |
seattlemet.com | Naomi Tomky
Hungry for news? Welcome to our Friday Feed, where we run through all the local food and restaurant news this week—and maybe help you figure out where to eat this weekend. New in the NorthDirt candy: On Monday, long-running farm-to-table pop-up De La Soil officially opens its permanent location inside Copperworks Kenmore.
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1 week ago |
seattlemet.com | Naomi Tomky
The many meals I eat to compile guides to the city’s 50 best restaurants, best new restaurants, and top tasting menus for $100 or less give me a lot of time to notice the tiny details that can set a restaurant apart and the little patterns that emerge at any given moment. Some of these trends deserve to be served up to customers on a silver platter; others leave a bad taste in my mouth. Take a nibble of this season’s trends, listed from sweet to sour.
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1 week ago |
seattlemet.com | Naomi Tomky
Local Mexican markets sell a variety of queso Oaxaca brands, but none match the full, rich flavor and soft glossiness of the woven cheese I buy at farmers markets from King’s Mozzarella. The freshness, of both the local milk used to make the cheese and the cheese itself, makes all the difference. Or, it did, until November.
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2 weeks ago |
seattlemet.com | Naomi Tomky
Hungry for news? Welcome to our Friday Feed, where we run through all the local food and restaurant news this week—and maybe help you figure out where to eat this weekend. It’s been nearly a year of anticipation for the latest venture from Yasuaki Saito, the brilliant restaurateur behind Saint Bread, Tivoli, and Post Alley Pizza, and the wait isn’t quite over yet.
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2 weeks ago |
seattlemet.com | Naomi Tomky
Little about Birrieria La Sabrosa de Los Mochis’s ground-floor space in a beige midcentury building hints at its greatness. Even the name is misleading: The folks behind the deep, rich birria that inspired me to immediately text a half-dozen people that they needed to come down to Burien and try it don’t even come from Los Mochis, the Sinaloan city in the restaurant’s name.
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Jason Turk
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RT @VanessaMarigold: When I first submitted my cookbook proposal, I had 11 publishers interested. They all passed. I took a hard look at m…
RT @Jesse_Hirsch: At New Cowgirl Camp, women reject ranching's old boy's club mentality and learn the gritty work of holistic land manageme…
RT @Petrit: Great little travelogue from #Kosovo on @fodorstravel by Naomi Tomky / @gastrognome - https://t.co/ET8JlUempa
