Seattle Times Has Steaks at Sullivan's; Kugiya on BBQ

Providence Cicero drops two stars on Sullivan's Steakhouse, the downtown outpost of the Chicago-style chain that landed in Seattle last June. The staff "specializes in bonhomie" and seafood options rival the signature steaks. While "someone in the kitchen deserved a thyme-out" for overusing the herb in both meatloaf and a seafood chowder, "the new kid on the block is vying hard for your business with various special offers." [Seattle Times]

A master of the seemingly rambly lead that swings around to make a good point, Hugo Kugiya examines Seattle barbecue in the context of America's devaluation of skilled labor. "In the food world, few endeavors require as much pure labor as barbecue," and down by the new Othello Public Market, a welder, a landscaper and a tiler have joined forces to open Sweet Bones barbecue. The stand consists of a portable smoker, a tarp and a folding table, and produces beef brisket, hot link and ribs of "exceptional heart and quality." The meat is "soaked in personality" and "a surprise in a city that is a little thin and young when it comes to its barbecue tradition." [Crosscut]