A blend of chocolate, cocoa nibs from Costa Rica, Himalayan salt and black pepper, Xocol’s Cacao Holic Salt accents dishes with a savory/sweet twist. Made in Kagoshima, Japan, the seasoning isn’t delicate; all of the components unite to amp of the flavor profile of whatever they’re added to.
Commemorating the 50th anniversary of the first moon landing, Seattle Chocolate and The Museum of Flight concocted an out-of-this-world bar. Featuring a delightfully rich and creamy milk chocolate truffle base and popping rock candy, it’s a playful treat that’s drenched in nostalgia—right down to the Jessica Allen-designed packaging.
Ototo is a venture for chef Charles Namba and sommelier Courtney Kaplan (of Tsubaki next door) to share their joint passion for sake and food. While Namba helms the kitchen, Kaplan is sharing her extensive knowledge of sake—telling vivid stories of breweries throughout Japan—and recommending sakes to bar-goers, who range from rookies to experts. The food and sake at Ototo (and the pairings that occur) may …