Magazines Love Willows Inn; Full Tilt's Boozy Collaboration

LUMMI ISLAND—Need more proof that Willows Inn is becoming a big deal? Check out the piece on the restaurant and chef Blaine Wetzel in the June issue of Men's Journal. Hard copy only at this point, but Willows owner Riley Starks shared a photo. [Twitter]

MAGNOLIA—Ice creamery Full Tilt has teamed up with Mulleady's to create the first in a series of exclusive ice cream flavors found only at the Magnolia pub. The Guinness ice cream with a Jameson caramel swirl debuted on Mulleady's dessert menu last night and will be available in pint containers to go by June 1. The duo is talking about future booze-based flavors like "dark and stormy" or even a gin and tonic float made with gin ice cream. [EaterWire]

SOUTH LAKE UNION—As if it weren't already packed enough, Brave Horse Tavern's patio opened yesterday, just in time for the good weather. Apparently it fills up fast. [Twitter]

MERCER ISLAND—Serious Eats compares the pastrami and corned beef at Stopsky's Delicatessen. Seattle correspondent Adam Lindsley ranks the buzzy new restaurant right up there with Portland's Kenny & Zuke's in the upper echelons of Pacific Northwest deli-dom. [Serious Eats]

BELLTOWN/CAPITOL HILL—Spur and Tavern Law duo Dana Tough and Brian McCracken contributed a cocktail to The Daily Beast's roundup of drinks inspired by the latest Pirates of the Caribbean movie. The 'dead man's chest' involves Flor de Cana rum, Fernet, pineapple juice and Tasmanian peppercorn syrup. [Daily Beast]

[Photo: Eater Seattle]