The Best Dishes Eater’s Seattle Editor Ate in February | Eater Seattle
"At an event hosted by a local hospitality-restaurant collective, owner Evan Leichtling served brioches filled with warm blood sausage and glazed with duck fat ("I think"). The result was described as a warming, rich, umami bomb—especially welcome on a rainy day—with the writer noting that blood sausage is rare in the U.S.: "this is stupid. The end." - Harry Cheadle
