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Tyler Palagi is co-Chef of Seattle's meat haven - Radiator Whiskey located in across from Pike Place Market. If you're a carnivore, this is the place to be.

Tyler Palagi is co-Chef of Seattle's meat haven - Radiator Whiskey located in across from Pike Place Market. If you're a carnivore, this is the place to be.

If you're a card carrying member of the Carnivore Club then you likely know about Tyler Palagi and his restaurant Radiator Whiskey located across from Pike Place Market in downtown Seattle.  On any given night diners are treated to a multitude of meaty pleasures including beef lip terrine, roast pig head and fried pork shanks - it's meat heaven.

If you're a card carrying member of the Carnivore Club then you likely know about Tyler Palagi and his restaurant Radiator Whiskey located across from Pike Place Market in downtown Seattle. On any given night diners are treated to a multitude of meaty pleasures including beef lip terrine, roast pig head and fried pork shanks - it's meat heaven.

Charlie Cho - Chef de Cuisine at Chan Seattle

Charlie Cho - Chef de Cuisine at Chan Seattle

Tyler Palagi of Radiator Whiskey

Talking Meat with Tyler Palagi of Radiator Whiskey

Tyler Palagi of Radiator Whiskey

I miss eating at the great steakhouses of New York and Chicago.  There's something about that old school charm of a Peter Luger's or Kinzie Chophouse that just can't be replicated.  But John Howie comes pretty damned close at his venerable steakhouse in Bellevue.  Read on about his culinary career that spans nearly 40 years.

I miss eating at the great steakhouses of New York and Chicago. There's something about that old school charm of a Peter Luger's or Kinzie Chophouse that just can't be replicated. But John Howie comes pretty damned close at his venerable steakhouse in Bellevue. Read on about his culinary career that spans nearly 40 years.

Before Jeffrey Weiss release Charcuteria: The Soul of Spain in 2014 - little was known about Spanish curing methods. No longer - the meat bible has arrived!

Before Jeffrey Weiss release Charcuteria: The Soul of Spain in 2014 - little was known about Spanish curing methods. No longer - the meat bible has arrived!

In this edition of The Carnivore's Dilemma we talk with Seth Richardson of Seattle's 'Un-Sports Bar' - Quality Athletics.  Learn about this meat-lover's his path from commercial fisherman to fry cook at Gameworks to Chef at one of the best places in Seattle to watch the big game.

In this edition of The Carnivore's Dilemma we talk with Seth Richardson of Seattle's 'Un-Sports Bar' - Quality Athletics. Learn about this meat-lover's his path from commercial fisherman to fry cook at Gameworks to Chef at one of the best places in Seattle to watch the big game.

Chef Mike Whisenhunt loves working with whole animals and it shows in his continuously evolving preparations of meat at his restaurant in Ballard - Brimmer and Heeltap. Read on to learn about his journey to create the perfect neighborhood restaurant and the quest for constant evolution and creativity.

Chef Mike Whisenhunt loves working with whole animals and it shows in his continuously evolving preparations of meat at his restaurant in Ballard - Brimmer and Heeltap. Read on to learn about his journey to create the perfect neighborhood restaurant and the quest for constant evolution and creativity.

Chef Jason Wilson has had a long and storied career spanning San Francisco, Singapore and Seattle. Read about his love for all things meat in this edition.

Chef Jason Wilson has had a long and storied career spanning San Francisco, Singapore and Seattle. Read about his love for all things meat in this edition.

In this edition of the Carnivore's Dilemma, Chef Michael Robertshaw of Seattle's Restaurant Roux talks to Jason Price about meat, Creole and Cajun cuisine

In this edition of the Carnivore's Dilemma, Chef Michael Robertshaw of Seattle's Restaurant Roux talks to Jason Price about meat, Creole and Cajun cuisine

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