Crosscut on Beecher's NYC; Raskin on Deviled Eggs

Hugo Kugiya visits Beecher's New York City outpost, which is larger and more diverse than the Pike Place original. This expansion "was less practical and more romantic and aspirational." Freed of Pike Place Market's rules about who can sell what, owner Kurt Dammeier has included a cafe and even a clubby wine bar. However cheese production is front and center, just like in Seattle. Says Dammeier, "We’re not trying to bring Seattle here, nor are we trying to do the New York thing." [Crosscut]

Hanna Raskin's review of her review of Madison Park Conservatory ponders the deviled eggs that many "consider a must-order." Raskin's not a fan, nor was she enthralled with versions at Luc or Brave Horse Tavern. "Most of the deviled eggs I've tried in Seattle have suffered from the same problem: The yolks are dry and the whites are atrociously overcooked." The ones at Matt's in the Market, by the way, "are spectacular." Per Raskin, "deviled eggs should be luxuriant, inside and out." [Seattle Weekly]