LINKS

  • Talking Food
    November 2014

    Two influential Walla Walla chefs discuss their tastes in food, what’s new, what’s passé, and how they work to shape the region’s culinary tastes. READ THE ARTICLE
  • WWCC cafe gives student chefs hands-on experience
    July 2014

    "There is no better lesson than failure," says Dan Thiessen, executive director of Walla Walla Community College’s Wine Country Culinary Institute. "You’ve got to let them fail." READ THE ARTICLE
  • WWCC cafe gives student chefs hands-on experience
    July 2014

    "There is no better lesson than failure," says Dan Thiessen, executive director of Walla Walla Community College’s Wine Country Culinary Institute. "You’ve got to let them fail." READ THE ARTICLE
  • Crave Paved the Way for Skillet Diner
    December 2012

    Leventhal's menu was hearty and inventive--the kind the chef admits Skillet Diner has taken to the cleaners. Home cooking served up in ample portions with regional ingredients.READ THE ARTICLE
  • 'Top Chef' Contestants Share Their Dream Wedding Menus
    March 2012

    In order to get some foodie inspiration for the big day, we asked contestants from all seasons of the acclaimed cooking competition show ‘Top Chef’, one question: What dishes would you have on your dream wedding menu, and why. READ THE ARTICLE
  • Chef Robin Leventhal's Guide to the Ballard Neighborhood
    August 2012

    In the time since wrapping up her appearance on Top Chef, contestant Robin Leventhal hasn't, to the chagrin of many Seattleites, re-opened her dearly departed restaurant, Crave. What she has done is enjoy the extraordinary culinary offerings of her little corner of the city. READ THE ARTICLE
  • My Life Will Not Be Defined by Pastrami
    July 2011

    By now, pretty much everyone (at least in Seattle) recognizes Robin Leventhal as the lovable underdog from Top Chef season six. Most recently Leventhal is making local headlines as the chef who was abruptly asked to pack her knives and get the hell out of Stopsky's just months after accepting the head chef job at Mercer Island's new Jewish deli. READ THE ARTICLE
  • Feeding the Soul
    Winter 2009

    For someone like chef Robin Leventhal, whose first Seattle restaurant was aptly named Crave, taste is everything. "Food feeds our souls," she said. To lose it, to suddenly look at food and feel nothing, was devastating. "Two types of cancer! Do you know how rare that is? It's a scary place to be . . ."
    READ THE ARTICLE
  • Seattle Met: An Exclusive Interview with Top Chef’s Robin Leventhal
    September 2009

    Ever since we learned that two Seattle chefs were going to compete on Top Chef this season, we here at Seattle Met have been wondering if Ashley Merriman and Robin Leventhal had met prior to taping. . .Read on to find out more behind-the-scenes Top Chef secrets from Robin Leventhal. READ THE ARTICLE
  • People Magazine on Top Chef
    October 2009

    Love her or hate her, it's hard not to have an opinion about Robin Leventhal— the verbose chef who has been in the top and bottom this season on Top Chef. READ THE ARTICLE

PRAISE FOR ROBIN'S FORMER RESTAURANT, CRAVE

  • Crave—You Will.
    [Crave] cultivates regulars with a slightly industrial space, medium prices, and a menu of homey dishes done up with noble ingredients. Restaurants like this should be a given. Crave treats vegetables with as much (and sometimes more) care as the meaty centerpieces.
    —Sara Dickerman, The Stranger
  • A Grateful Gourmet: No Disappointments Here
    What could be better than a grilled cheese sandwich made with New York sharp Cheddar, sliced apple, maple-dijon mustard and thick-cut bacon? That's easy. The "Must-have Ruben" with pastrami on Macrina rye bread or the house-cured miso Salmon club.
    —Penelope Corcoran, Seattle PI Restaurant Critic
  • Tasty Things Come in Small Packages—and Settings
    Owner/chef Robin Leventhal earns credit for assembling a capable staff that works in smooth concert even in her absence. As Crave celebrates its first anniversary this month, it deserves many happy returns
    —Providence Cicero, The Seattle Times
  • Have a Craving?
    This little gem is a discovery that I am happy to share with other “industry” folk that look for a causal spot with great food and perky ambiance. It’s a pleasure for many of us to support this kind of small-scale project, something we can all appreciate and relate to—a tiny treasure that is all heart and soul of the owner/chef instead of a large corporate cookie cutter establishment.” 
    —Sommelier David LeClaire, Owner of Wine World  
  • Crave: The Restaurant that Lives Up to Its Name
    I still fondly remember the first time I ever had lightly sautéed pea vine at Crave. So tasty! The menu changes with the seasons, in order to keep up with fresh ingredients and to persuade its customers to visit again and again.
    —Crave Patron, READ MORE