BONUS: Why are restaurants so expensive?
$20 burgers. $50 pizzas. Eating out in Seattle has never been so expensive – and there’s lots of reasons why. In this bonus episode of Seattle Eats, we share a conversation about the economics of restaurant prices with four local chefs and restaurateurs.
Panel:
- Kristi Brown (Communion)
- Victor Steinbrueck (Local Tide)
- Ethan Stowell (Ethan Stowell Restaurants)
- Rachel Yang (Revel, Joule)
Moderated by Jackie Varriano, Seattle Times food writer
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Tan Vinh
Food and Drink Writer, Seattle Times
Tan Vin is the food and drink writer for The Seattle Times. Tan has won numerous regional and national awards for restaurant criticism and most recently took first place for excellence in food writing from the Society for Features Journalism.
More stories from Tan Vinh » -
Clare McGrane
Senior Producer, Seattle Now & Seattle Eats
Clare produces and reports for Seattle Now, KUOW's daily news podcast. She takes listeners on field trips to vibrant places around the Puget Sound, breaks down complex stories shaping Seattleites' lives, and curates conversations about pop culture in the city. Clare has extensive experience reporting on health and technology, along with an eye for covering Seattle's queer community and the arts.
More stories from Clare McGrane »
