Julia Wayne

Writer, Editor, Brand Strategist

Seattle, Washington

Julia Wayne

Usually hungry, always interested


How Seattle Chefs Adapt Signature Dishes for a Stadium Crowd

When you think of stadium food, what comes to mind? Peanuts and Cracker Jack, obviously. Hot dogs, too. And high prices for low-quality food, perhaps. That was the case at the Kingdome, where a lack of food options turned a stop at nearby Mac’s Smokehouse for a BBQ brisket sandwich into a tradition for my dad and me.
Seattle Weekly Link to Story

Surprise and Delight at Bookstore Bar

The menu at Bookstore Bar in Downtown Seattle reads, well, a bit underwhelming: burger, turkey BLT, Northwest chowder, clam dip. It sounds fine, but certainly nothing to write an article about. It would make sense, considering that before this recent visit, I had only eaten there twice in its entire existence.
SIP Northwest Link to Story

How 'The Bachelor' Contestants Do Breakfast

When you think of The Bachelor and its rose-colored off-shoots, you probably imagine a world where white wine flows like a waterfall of way-too-early declarations of love. And, well, you would be right, though the food and alcohol situation on the show are much more nuanced than just the uneaten entrees abandoned during dates and glasses clinking at all hours.
Extra Crispy Link to Story

At Hogstone’s Wood Oven, Chef Jay Blackinton Does Farm-to-Table Right

First there was a farm. The restaurant came much later, almost as an afterthought. Jay Blackinton moved to Orcas Island partly to raise animals, partly to farm. There he met farmer John Steward (an aptronym if ever there was one), who welcomed Blackinton onto Maple Rock Farm and taught him how to tend the land.
Seattle Weekly Link to Story

Latin Grace at Seattle’s Gracia

Once known for its dive bars and community of aging Scandinavians, Seattle’s Ballard neighborhood has somehow turned into a mini mecca of Mexican food. The arrival of Chef Chester Gerl’s Gracia in February cemented the fact, with the restaurant also bringing some of the best dishes to the area. Formerly chef at Matt’s in the Market, Gerl moved to New York City years ago, where he helped open a Mexican restaurant in the East Village, but came back to Seattle with the new concept.
SIP Northwest Link to Story

Korochka Tavern: the place for pints, pelmeni and potatoes

On Lake City Way lives a haven for beer and Russian snacks, served at a great price by friendly staff.
The Seattle Times Link to Story

International Flavors at CenturyLink Field: Pho Cyclo

CenturyLink Field is continually looking at ways to enhance the fan experience at CenturyLink Field and one of those ways is offering fans quality food choices. One of these options is Pho Cyclo, the Vietnamese restaurant that has grown into four locations in the Seattle area over the last several years, including the super busy restaurant just a couple blocks from the stadium. Link to Story

The Instagram-Worthy Plate: 7 Tips From Top Chefs & Food Stylists

You’ve decided on the menu and cooked the food. Now, how do you make it all look Instagram-ready? Whether you want to show off for a crowd or just have a ball making dinner for one look restaurant-worthy, you’ll want to know these top tips for those finishing touches. Chef Jason Scherer consults and styles food for magazines like Sip Northwest and Cidercraft, and leans on the natural form to beautiful effect.
AllRecipes Dish Link to Story

The Best Sausages in the Game

The relationship between sports and hot, fresh-cooked sausages is a hall of fame one, one that’s existed for decades, and that will continue at CenturyLink Field thanks to a partnership with Uli’s Sausages. You’ll find the legendary Seattle sausage makers showing off their great products all over CenturyLink Field, in four different types of concession stand. Link to Story

Sophisticated Simplicity at Portland’s SuperBite

Greg and Gabi Quiñónez Denton made a name for themselves as the chefs at the now renowned Argentine-inspired Portland restaurant, Ox. There, they make meats sing and diners smile with food so good, they wrote a book about it. But it’s possible, just maybe, that their new restaurant, SuperBite, is even better.
SIP Northwest Link to Story

Legendary Barbeque: Mr. Powdrell’s Brisket Sandwiches Kick Off at Licketty’s BBQ

It takes time to become a pitmaster. Joe Powdrell’s family has been working at it for over 140 years, passing on the skill and knowledge of how to infuse just the right amount of hickory smoke into their meat. And for the last 50+ years, they’ve done it at Mr. Powdrell’s Barbeque House in Albuquerque, New Mexico. Link to Story

Aperitifs Are So Cool Right Now

Cocchi Americano, Campari, Cardamaro … The list of Italian and Spanish aperitifs is long and foreign to many American palates, but with a taste for adventure, it’s a delicious world to dive into. If you’re not familiar with aperitifs, you’re not alone. In fact, at the recent Feast festival in Portland, a dedicated workshop called Aperitifs Ascendant focused on educating consumers about these up-and-coming drinks.
AllRecipes Dish Link to Story


Julia Wayne

A Seattle native, Julia Wayne writes about local food and dining destinations. She has a tendency to dive down the rabbit hole in pursuit of a good story, and always comes out with something worth telling.

When she's not sitting down to explore a new menu or reading up on food history, she can be found learning the delicate art of cooking dosa, practicing her dumpling folding techniques, or seeking out the best method to make a fluffy, flavorful tortilla.

A long time bartender, she has switched sides of the stick, though she continues the noble pursuit of getting to the bottom of what's in the glass. Local beer and spirits are particular passions, and getting caught up in the vines while learning about wine-growing traditions is her idea of a perfect day.

Her work has appeared in Sip Northwest, Munchies, Cidercraft, AllRecipes Dish, Eater Seattle, Seattle magazine, Edible Seattle, The Stranger, Seattle Weekly, Stackedd Magazine, Sportspress Northwest, Inside Right Wrist, and more.