Every weekday we feature an intriguing person on 6israndom, revealing their identity and giving you a glimpse into their life. Today, we are featuring Amanda Hesser, founder of Food52, cookbook author, and former food editor at the New York Times. Amanda’s love affair with food is well-known (she…
We’ve gathered just 3 of our favorite “When I Got My College Acceptance Letter” moments here. We got a ton of moments yesterday and we also received our highest amount of pageviews yesterday, so thank you to everyone who came to 6israndom to share their moment or to read other’s moments! If we could, we would give everyone a hug, but we’ll just have to settle with a GIF.
4 out of 4 — Really like this place. It’s super super small but can always manage to get seats. Salads and pasta are both awesome. Apparently the burgers here are great too cc @xy (reviewed on Fondu)
4 out of 4 — . @danmaccarone’s favorite restaurant. Had a great dinner here with team fondu and team charming robot. Delicious even for vegetarians. (reviewed on Fondu)
4 out of 4 — I know pret is a chain but I still love it. Love the avocado and veggie wrap with a miso soup. Also try some of their funky sodas. The ginger beer is legit. Also, free wifis. (reviewed on Fondu)
4 out of 4 — Big. Fat. Donuts. Had the funky monkey and ‘twas delicious. (reviewed on Fondu)
3 out of 4 — Good place to chill, get food and get some work done. Eggplant sandwich is delicious but super greasy. has pretty good coffee. Breakfast served until 10:30am. Free wifi (reviewed on Fondu)
4 out of 4 — Great for breakfast meeting. Good coffee and cute inside (those are the most important things). (reviewed on Fondu)
4 out of 4 — First time I’ve ever had a crepe actually and it was delicious. Cute interior too. + great location :) (reviewed on Fondu)
[This is a guest post by Elisa Mader, a Fondu Ambassador in Seattle!]
To dine at Seattle’s Sutra is to take part in a ceremony.
Quite literally, it begins with the beating of a gong, followed by a sort of prayer, a shout-out to the community farmers and foragers who contributed the fresh…