DLIS+MAGAZINE SPRING 2013 "THE SEX ISSUE" by Donatas Daskevicius

and the

COVER GIRL

SPRING 2013 “THE SEX ISSUE”

WINNER IS AMANDA SHEPHERD

Our

FOOD PORN LIST

HANGING WITH

THE BEST MEN

WINTER 2012/2013

TASTE IS INTRODUCING A NEW SHADE OF AMBER Meet the new Budweiser Black Crown, a 6% alc./vol. golden amber lager brewed with toasted caramel malt and beechwood finished for a smooth and distinctive flavor. Tasted, chosen and handpicked by the loud, the savvy and the famous, at bars and festivals across the nation. And then, dressed in black.

#TASTEIS

;) TEXT TANS TO 33733 FOR A FREE $20 GIFT CARD VALID AT *Less than 4 Msg/mo. Text STOP to stop. Msg & data rates may apply. T/C: seattlesuntan.com/mobileterms. Full $20 must be used at time of purchase. Cannot be combined with any other offer. One use per account.

"Get Lucky" St.Patrick's Day HEROS VS.VILLIANS THE BATTLE GOES DOWN

SWEATIN' TO THE 80'S WE WORK OUT

nightlife

2013

Who runs the night?

EDITOR’S LETTER

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MEET THE DLIST TEAM

AN INTRODUCTION TO THE SPRING ISSUE

DINE

20 16

DINE

48 46 44 40 38 36 34 28 26 24 22

2013 FOOD PORN LIST

DRINK

74 56

CONTRIBUTING WRITERS

contents

Photo of Von Trapps by Ernie Sapiro

DRESS

BEST EATS

DINE: CHEF

TOP CHEF TIFFANY DERRY VON TRAPPS

DRINK

MONTANA

DRINK

SPRING COCKTAILS

PEOPLE

SIX SEATTLEITES WE LOVE

DANCE

THE SOCIAL

DANCE

BALTIC ROOM

DECIBEL SHWAYZE

DECIBEL

THE VOODOOS

DECIBEL: DJ DJ CIDE

BOUTIQUE/SALON

UNDERU4MEN/BELLE MARIE SALON

DRESS

THE BEST MAN COVER GIRL

DRESS

SPRING FASHION

EDITOR-IN-CHIEF

JAMES ZACHODNI

EDITORIAL DIRECTOR

EVAN CARTER

EXECUTIVE DIRECTOR

CHARITY MAINVILLE

FASHION DIRECTOR FASHION EDITOR COPY EDITOR SALES & PROMOTIONS

JENASCIA CHAKOS JESSICA DELOS SANTOS JORDAN BAER MYCHAL TRAWICK, JESSE PATTISON NICKIE ANDERSON, MEREDITHE WOODWARD

Contributors

ERNIE SAPIRO photography @erniesapiro

JAMEI JUNE blogger @jameijune

MEREDITHE WOODWARD writer/drink @merewoodward

GENERAL INQUIRIES

MICHELE HANN KANG writer/dance/decibel @michele_kang

BILLY TSANG writer/dine @seattlepartyboy

INFO@DLISTMAGAZINE.COM

ADVERTISING INQUIRIES

ADS@DLISTMAGAZINE.COM

WEBSITE

WWW.DLISTMAGAZINE.COM

FACEBOOK TWITTER

WWW.FACEBOOK.COM/DLISTMAGAZINE @DLISTMAGAZINE

DList Magazine and the entire contents of this magazine are copyright 2013. All rights reserved and may not be reproduced in any manner, in whole or part without the written permission from DList Magazine.

editor’s letter Let’s talk about sex. It’s one of my favorite things. No reason to be shy; it’s human nature. Sex is good for the body. It reduces stress, boosts immunity, burns calories, reduces pain, and makes you feel real good (at least it should.) Springtime is the most sexual time of the year, the renewal and rebirth of life. To coincide with the season, we have “sexed up” this issue of DList Magazine; making it more interesting, attractive and exciting. If it wasn’t for sex, people wouldn’t exist in this world, great, influential, lifechanging people that make a positive impact on this vast city. DList Magazine appreciates those people and decided to showcase some of them who have grown to make an impression throughout the Seattle area from each sex [men and women] with their everlasting beauty, dedication, and hard work. We found some beautiful, sexy women in the Seattle area in the search for this issue’s cover girl. It wasn’t easy choosing who would win, but Amanda Shepherd made the most lasting impression and took the cover. The “best men” in the city competed this past fall to raise money for their charities of choice. All together, the men raised close to $5,000, which will make a difference in someone’s life. Throughout history, one of the great pastimes that have brought people together is social gatherings, especially ones that involve food. Some may not think some food can make you feel sexy, but we all know you’ve tasted something so good that you’ve said, “OMG, this is better than sex.” That kind of food makes you excited to a point where looking at it makes it pornographic. The DList Magazine foodies got deep into porn, oops… food porn in the last few months to share the love of the greater Seattle area’s sexiest restaurants and eats. As having a good time with good people is a consistent theme for spring, besides our sexy issue, we have also “sexed up” our events. Every other Saturday we are bringing The DList Dayclub to the Seattle area through March and April. The city may not seem that sexy with rain pouring down and cloudy skies, but trust me; you won’t need the sun to make you feel good. That’s what we are here for. CHARITY MAINVILLE executive director @charityanna

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It took an epic adventure to create a spiced rum this smooth. The journey began at the heart of a charred oak barrel and continued until we created a bold, smooth rum filled with character. Introducing BacardI® OakHeart™, from the heart of charred oak barrels.

PARTY TOGETHER RESPONSIBLY || WWW.BACARDI.COM ©2012 BACARDI, THE BAT DEVICE AND OAKHEART ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM WITH NATURAL FLAVORS AND SPICES – 35% ALC. BY VOL.

L O C AT E D I N T H E H E A R T O F B E L LT O W N , S E AT T L E ’ S M O S T E X C I T I N G R E S TA U R A N T D E S T I N AT I O N , W A S A B I O F F E R S A N E X T E N S I V E A R R AY O F S U S H I A N D S U S H I R O L L S . W E H AV E C R E AT E D A J A PA N E S E F U S I O N M E N U W I T H T R A D I T I O N A L J A PA N E S E INGREDIENTS

PRESENTED

CONTEMPORARY

STYLE

T H AT

HAS

THRILLED

GUESTS SINCE OUR OPENING IN THE SUMMER OF 2000.

OPEN DAILY (SUN-TUE 4PM-12AM / THUR-SAT 4PM-1AM) LATE Night HAPPY HOUR (SUN-WED 10PM-12AM / THUR 10PM-1AM / FRI-SAT 11PM-1AM)

EVERYDAY HAPPY HOUR 4PM-6PM 2311 2ND AVE SEATTLE, WA 98121 • 206.441.6044 • WWW.WASABISEATTLE.COM • FACEBOOK.COM/WASABISEATTLE

2013

n r o food P list WRITTEN

Don’t worry, don’t worry. You no longer have to dig into your pocket, pull out your phone, type in your password, scroll through your 10 pages of apps and pull up your favorite food app to see where you are going to meet your friends for a bite. What a hassle! We have narrowed down your favorite food categories

EVAN CARTER

and picked our favorites to present you with our 2013 Food Porn List! (We had to do SOMETHING sexy for our ‘Sex Issue’) The four staff members who worked on the list only gained a collective 17 lbs throughout the entire quarter, which is not that bad considering three out of the four are very in-shape females.

BUSINESS LUNCH

photo by Il Fornio

Il Fornio 600 Pine St #132, Seattle www.ilfornaio.com Located in the heart of downtown Seattle, on any given weekday you’ll see a large representation of the business leaders, financial buffs and more. Convenient from South Lake Union for the Amazon workers and located right across the street from the Nordstrom offices, you’ll also see those shaping the fashion world. . Upstairs presents a more formal “power” business lunch with reservations recommended, and downstairs in the risotteria you’ll get business people dropping in for a quick bite and in the café.

photo by Charity Burggraaf

RUNNERS UP Seastar - 2121 Terry Ave, Seattle Sullivan’s - 621 Union St, Seattle

BRUNCH RUNNERS UP Boat Street Café - 3131 Western Ave #301, Seattle Portage Bay Café - www.portagebaycafe.com (mulitple locations)

Joule 3506 Stone Way N, Seattle www.joulerestaurant.com If you haven’t been to Joule for Brunch, here is the number: 206.632.5685. Book a reservation. Now. The husband and wife cooking team Rachel Yang and Seif Chirchi have put themselves on the map as far as Seattle dining goes. Just don’t embarrass us and put ketchup on your steak.

photo by Jackie Donnelly

FOOD WE LOVE

OUTSIDE THE BOX

LATE NIGHT

Revel 403 N 36th St, Seattle www.revelseattle.com

Lucky Diner 2630 1st Ave, Seattle www.theluckydiner.com

Urban style Korean comfort food located in the middle of Fremont is about as Outside of the Box as you can get. Try the roasted duck noodle dish with smoked tea noodle, pickled raisin and duck crackling and Revel in their greatness. (Yeah we just did that.)

Surrounded by bars and nightclubs in Belltown, Lucky Diner is a convenient place to stumble into after too many shots of Fireball. It has waaaaay less truck drivers. The 4 egg omelets aren’t pre-made and they even come with a bowl of Lucky Charms…

RUNNERS UP ZAW Pizza - www.zaw.com (multiple locations) Bazzaro Italian Café - 1307 N 46th St, Seattle

RUNNERS UP 13 Coins - 125 Boren Ave N, Seattle The Honey Hole - 703 E Pike St, Seattle

HAPPY HOUR Golden Beetle 1744 NW Market St, Seattle www.golden-beetle.com

Yeah you thought we were going to say something else didn’t you? But where else in town can you get a James Beard chef ’s food for just $5, seven days a week?! Served alongside wine for $3, Rainier draft for $2, specialty craft cocktails for $7. Offered every day from 5-6 p.m. in a part of Ballard that still has parking available (and the restaurant has a free lot in the back). Branch out and give it a shot.

RUNNERS UP Japonessa - 1400 1st Ave, Seattle Barolo - 1940 Westlake Ave, Seattle www.DLISTMAGAZINE.com

DATE NIGHT

BEST SERVICE

Lloyd Martin 1525 Queen Anne Ave N, Seattle www.lloydmartinseattle.com

Sullivan’s Steakhouse 621 Union St, Seattle www.sullivanssteakhouse.com

Adults are encouraged to be at Lloyd Martin on date night. They don’t offer a kids menu and you’ll see an all adult-crowd, which achieves half the battle when looking for a great date place. With a range of game meats to fish, vegetables and more, you’ll feel comfortable with this approachable food that is just what you want to eat at home, if only you could cook like an award-winning chef! (Many Hotels available within walking range.)

The day after eating an amazing meal at Sullivan’s Steakhouse, we received a Thank You card from our server with specific things we mentioned throughout the meal. Now we don’t know if it is just because we are media, but we like to think it’s because we are really good looking and used our True Blood “Glamour” to make him love us. But never the less, we haven’t been taken care of like that since the Mariners made the playoffs!

RUNNERS UP Matt’s in the Market - 94 Pike St #32, Seattle Rione - 401 15th Ave E, Seattle

RUNNERS UP Canlis - 2576 Aurora Ave N, Seattle El Gaucho - 2505 First Ave, Seattle

PLACE TO DRINK WINE RN74 1433 4th Ave, Seattle www.michaelmina.net

photo by Lindsay Borden

Yeah, it’s kind of the obvious choice but have you ever seen The Last Bottle Board? It’s a train station-style reader board that lists the last bottle of that particular wine available. Probably haven’t, have you? This place makes drinking wine so cool that the hipsters are starting to claim they went to RN73 in 2004. That’s big time.

RUNNERS UP Purple Café - 1225 4th Ave, Seattle Black Bottle - 2600 1st Ave, Seattle

GROUP PARTY

PATIO/VIEW

Amber Restaurant and Lounge 2214 1st Ave, Seattle www.amberseattle.com

A Terrible Beauty 1001 Fairview Ave North #1700, Seattle www.aterriblebeauty.com

Seriously when did people forget that Amber has pretty damn good food? Granted their chefs have never written any cookbooks but the $14 Salmon we had satisfied the s#*t out of us. It’s definitely a trendy place to be seen in Belltown. The upstairs mezzanine is perfect for small events with it’s own private bathrooms and full size bar, it’s the perfect place to gather up a group of friends.

Taking over the old Blue Water Bistro on Lake Union this place is in for a GREAT summer. If you like drinking, patios, Irish stuff and sun (please! god damn it) then make sure you set aside some time at A Terrible Beauty. And we are serious about the Irish stuff. The bartender was so Irish that we thought we were talking to the Cop from Bridesmaids… which was ah-mazing. The menu is good too.

RUNNERS UP Brave Horse Tavern - 310 Terry Ave N, Seattle Buca di Beppo - 701 9th Ave N, Seattle

RUNNERS UP Daniels Broiler Eastside - 10500 NE 8th #21, Bellevue Joey’s Lake Union - 901 Fairview Ave N A200, Seattle

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PLACE TO SPLURGE

PEOPLE WATCHING

Crush 2319 E Madison St, Seattle www.chefjasonwilson.com

Peso’s Kitchen and Lounge 605 Queen Anne Ave N, Seattle www.pesoskitchen.com

Impress the ladies (or men) in a room where diners can be swooned by the food and service. James Beard Chef Jason Wilson puts his hands on his famous foie gras, tender short ribs and more. Small plate portions encourage sharing on date night and your date will also be impressed with the purse stool that sits right alongside her. Everything on the menu tantalizes so guests can really splurge and “arouse the senses” as the restaurant likes to say. (We Crushed it!)

We are HUGE fans of Peso’s nightclub! We really are, but you can go there on a Tuesday afternoon at 3:15pm and still have a wait in the bar. But you can always find somebody to talk to. That means they are doing something right. If you walk into Peso’s and there isn’t at least 6 groups of people eating, they are probably closed.

RUNNERS UP Palisades - 2601 W Marina Pl, Seattle The Met - 820 2nd Ave, Seattle

RUNNERS UP Jack in the Box Bellevue (after 1:30AM) - 12 Bellevue Way Se, Bellevue Purple Dot - 515 Maynard Ave S, Seattle

HEALthIEST Café Flora 2901 E Madison St, Seattle www.cafeflora.com It even says it on their website “Seattle’s best vegetarian, vegan, and gluten-free restaurant.” We aren’t sure how many other vegetarian, vegan, and glutenfree restaurants there are in Seattle but we do know that we took our Editorial Director’s Grandfather, who has only eaten Meat and Potatoes his entire life, to dine at Café Flora (not telling him what type of restaurant it was) and he finished his entire plate. That is some scientific research right there folks. But seriously, it’s absolutely phenomenal and will change your outlook on healthy eating.

photo by Café Flora

RUNNERS UP Chaco Canyon Organic Café - 4757 12th Ave NE, Seattle Trellis - 220 Kirkland Ave, Kirkland

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our

t s i favorite dish L By

WRITTEN

BURGER

photo by Clare Barboza

Tilth 1411 N 45th St, Seattle www.tilthrestaurant.com The Mini Duck Burgers with fingerling chips, house made ketchup and hot mustard haven’t left this inventive menu by Maria Hines in over 7 years.

RUNNERS UP Quinn’s - 1001 E Pike St, Seattle Matt’s in the Market - 94 Pike St #32, Seattle

EVAN CARTER

HANGOVER FOOD Beth’s Café 7311 Aurora Ave N, Seattle www.bethscafe.com The home of the 12 egg Omelete can easily cure a hangover… or a 6 egger for you health nuts out there.

RUNNERS UP Dick’s Drive-In - www.ddir.com (multiple locations) Pho Viet Anh - 372 Roy St, Seattle

WINGS Eastlake Bar and Grill 2947 Eastlake Ave E, Seattle www.neighborhoodgrills.com/eastlake

photo by Frank Huster

This was a tough one but the happy hour Spicy Buffalo Garlic wings take the win.

RUNNERS UP Wing Central - 4524 University Way NE, Seattle Amber Restaurant & Lounge - 2214 1st Ave, Seattle

ITALIAN RUNNERS UP Cuoco - 310 Terry Ave N, Seattle Staple and Fancy - 4739 Ballard Ave NW, Seattle

Agrodolce 709 N 35th St, Seattle www.agrodolcerestaurant.net We don’t know how to pronounce it either but that’s not what we are judging. They mill their own flour to make the pasta, which is incredibly rare. While most places focus on Northern Italy and street food, Agrodolce is taking on Sicily. They even offer gluten-free options if you don’t like working out.

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WORTH THE CALORIES

PIZZA

Hunger Fremont 3601 Fremont Ave N, Seattle www.hungerseattle.com

Cornuto 7404 Greenwood Ave N, Seattle www.cornutopizzeria.com

Look at this beast! We don’t suggest you “count your points” for this one, just eat it on your cheat day. Pork Belly Reubens are about as American as David Hasselhoff and just as sloppy, but for some reason you keep coming back. And you will keep coming back to Hunger.

Our editor’s mother would not stop talking about this place so we decided to let her treat us there. The place could hardly fit our entire staff but the pizza was the best we have ever had. They also used fresh juices in their cocktails. Um yes.

RUNNERS UP Cheese Curds from Cutters - 2001 Western Ave, Seattle Anything from Molly Moons - www.mollymoonicecream.com

RUNNERS UP Ballard Pizza Company - 5107 Ballard Ave NW, Seattle Tutta Bella - www.tuttabella.com (multiple locations)

DESSERT Tango 1100 Pike St, Seattle www.tangorestaurant.com

photo by Hunger

Yeah it’s kind of the obvious choice but have you ever seen The Last Bottle Board? It’s a train station-style reader board that lists the last bottle of that particular wine available. Probably haven’t, have you? This place makes drinking wine so cool that the hipsters are starting to claim they went to RN73 in 2004. That’s big time.

CREATIVE APPETIZER

RUNNERS UP Dahlia Lounge (Banana Cream Pie) - 2001 4th Ave, Seattle Toulouse (Brownie Sundae) - 601 Queen Anne Ave N, Seattle

Artusi 1535 14th Ave, Seattle www.artusibar.com

DIM SUM

The Giardiniera of picked vegetables… just look at the photo. Now go there and order it.

Jade Garden 424 7th Ave S, Seattle This place doesn’t even have a website. That’s how good it is.

RUNNERS UP House of Hong - 409 8th Ave S, Seattle Wild Ginger - 1401 3rd Ave, Seattle

photo by Lindsay Borden

FOOD WE LOVE www.DLISTMAGAZINE.com

SUSHI

PHO Pho Cyclo 2414 1st Ave S, Seattle www.phocyclocafe.com

This sushi is outstanding. Most likely because both chefs are native of Hawaii and have worked in some of Seattle’s top restaurants. Yep, Hawaiians know fish for sure.

Our “Pho experts” traveled around testing broths in over 300 Pho restaurants in the city of Seattle. After we realized there were over 6,000 Pho spots we decided to just pick the places we eat lunch at each week.

RUNNERS UP Umi - 2230 1st Ave, Seattle Wasabi Bistro - 2311 Second Ave, Seattle

RUNNERS UP Pho Binh - 13310 Lake City Way NE, Seattle Time 4 Pho - 2812 Thorndyke Ave W, Seattle

photo by Lindsay Borden

Trace 1112 4th Ave, Seattle www.traceseattle.com

OYSTERS

SANDWICH

The Walrus and the Carpenter 4743 Ballard Ave NW, Seattle www.thewalrusbar.com

Salumi 309 3rd Ave S, Seattle www.salumicuredmeats.com

The Walrus and the Carpenter is host to some of Seattle’s best food in one of it’s most casual environments. We promise you will eat these oysters even if you are allergic. (But don’t really if you are allergic.)

We have never actually eaten here because there is always a line around the block. But we hear it’s the most amazing sandwich you will ever have. Plus Mario Batali’s family owns it.

RUNNERS UP Anchovies & Olives - 1550 15th Ave, Seattle Elliot’s Oyster House - 1201 Alaskan Way Pier 56, Seattle

RUNNERS UP Paseo - 4225 Fremont Ave N, Seattle Royal Grinders - 3526 Fremont Pl N, Seattle

FISH Matt’s in the Market 94 Pike St #32, Seattle www.mattsinthemarket.com

This was an easy one since the owner of Matt’s in the Market was a fish thrower at Pike Place for almost a decade. Those guys aren’t just stellar athletes, they also know a few things about fish.

RUNNERS UP Aqua by El Gaucho - 2801 Alaskan Way, Seattle Flying Fish - 300 Westlake Ave N, Seattle

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fresh, seasonal, authentic Northern Italian specialties

0pen daily 11:30 am - 11:00 pm & happy hour Mon - Fri 3:00 pm - 5:00 pm 310 WELLS AVE. S, RENTON, WA 98057 l 425.271.7042 mariannaristorante.com l facebook.com/VinoRistorante l @vinoeast

chef city the

and

TOP CHEF CELEBRITY TIFFANY DERRY GIVES (US) SOME OUT-OF-KITCHEN INSIGHT ON HER PARTNERSHIP WITH THE ART INSTITUTE OF SEATTLE AND TRACE, SPRING COOKING TRENDS AND LIFE AFTER TOP CHEF. BEING HER FIRST TIME IN SEATTLE, DERRY TOOK SOME TIME TO ENJOY THE LOCAL EATERIES AND WAS SURPRISED BY THE AMOUNT OF VARIETY AND CULTURE. WHEN SHE IS NOT WHIPPING UP DELECTABLE DISHES, DERRY ENJOYS PLAYING SPORTS AND SPENDING TIME WITH FAMILY AND FRIENDS. A FAN OF ASIAN INSPIRED CUISINE, SHE INDULGES IN SIMPLE, YET FLAVORFUL NOODLE DISHES AND INCORPORATES NEW IDEAS INTO HER OWN COOKING. BY BILLY TSANG

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“At the end of the day, I didn’t know what I was expecting in the beginning, but don’t want to have to the weather has been very nice. I was setting myself ask myself why didn’t up for the worst because everybody says that it rains all the time, but this is perfect! Maybe I brought the I do something. I’m sunshine, but who knows. I’ve been walking around not willing to have that downtown and it’s nice and brisk. Such a beautiful city! I have to come back since there are a lot of places conversation.” I have to go. I didn’t realize the restaurant scene is so Q: How has your first Seattle experience been so far? A: This is my first time in Seattle and I am loving it. I

strong out here. [These markets?!..unbelieveable.] I had a quick 30-45 minutes in between and I went to the market for lunch and ate at DeLaurenti. They had different spices, cheese, meats, and sandwiches.

Q: Have you gotten the chance to try any restaurants in Seattle?

A: I ate lunch at Trace in the W and then for dinner I went to Sitka and Spruce on Capitol Hill. They had rainbow shop meats with a little bar area. It was really nice. Seattle is filled with mini-markets, I wish I would have known that ahead of time. Tonight I am going to Spinasse on Capitol Hill so I’m excited, everyone keeps telling me I have to try it! Revel is also a place I am trying to go.”

Q: Do you have any spring cooking trends? A: I love spring time in general. You get some of the best foods and so many ingredients are available. Peas are something I always use in my cooking. Lamb is also great and to get that milk fat is delicious. I think about all of the color-filled vegetables that are available and how I can be creative with plating, it really is an art! Dishes tend to be lighter and not so heavy in the spring. With spring I tend to sauté and use flavor-filled broths unlike braising in the winter when it is nice and cool.”

Q: Tell me a little bit about the educational partnership with the Art Institute of Seattle. A: I am on board to help in any way I can, primarily by telling my story and assisting in all facets of the educational program. Trace and the W Hotel have partnered with the Art Institute of Seattle to put together a program that allows students to work at Trace Restaurant and at the W Hotel to provide field level job training. It is amazing because they are opening up for other businesses to get involved that will help the city grow as well. This program will help students become stronger, better chefs to be able to run restaurants in Seattle or anywhere they want. An important message for students to understand is that there is no perfect pathway and sometimes things don’t go according to planned and things don’t go your way. At the end of the day it is up to you to be successful. The restaurant industry is tough and there is a lot of work involved.”

Q: If you could give a word of advice to an aspiring chef or someone who wants to be in the restaurant industry what would you say? A: If you are thinking about being in the restaurant industry or going to culinary school you should get a job in that industry first to see if it is something you want to do. Cooking at home is different than cooking in a restaurant. The business side of things is very important. At the end of the day you need to make money while managing people, labor, food costs, and guests.”

Q: What was your biggest takeaway from top chef? A: Not being afraid to challenge myself. The judges told me to get outside of my comfort zone and don’t play it safe. It is amazing what you can accomplish when you challenge yourself, in and out of the kitchen. At the end of the day, I don’t want to have to ask myself why didn’t I do something. I’m not willing to have that conversation.

Q: What do you predict as the next big trend in cooking or restaurant industry?

A: Comfort food is coming back. What comforts me is not concentrated to one area. It means something different to anyone. They are supposed to make you feel good when you eat it and brings back memories.”

Q: What or who inspires you and how does than transfer into the kitchen?

A: My mentor in Houston was Mark Holly and he was the first African American chef I really saw doing fine dining. It was important for me to see that and he took me under my wing and showed me everything about the business. The way he interacted with the guests and his poised attitude was very inspiring.”

Q: Where do you see yourself in the next 3-5 years? A: I would like to have five restaurants total, not all fine dining or big but a mix of comfortable and casual places. I also want to have a merchandise and spice line as well as a few cook books.”

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bocce Sibling to Weimann and Maclise’s restaurants, Bastille and Poquitos, Von Trapp’s is Seattle’s new Bavarian drinking hall. With the chandeliers imported from Vienna, a giant clock from Paris, bistro walls found in Salzburg and incredible wood from one of Medina’s historic mansions, Von Trapp’s is an eclectic and international house of brats, bocce ball and beer cocktails. While it doesn’t include the dirndls and lederhosen seen in Munich’s Hofbrauhaus, the employees wear the cleverly suggestive shirts

Beer brats PHOTOS WRITTEN

printed, “Wieners and Balls.” Obviously referring to the house-made sausages and five bocce ball courts. Von Trapp’s is a new Capitol Hill classic. While you won’t find the like in Germany, Von Trapp’s beer cocktails make quite the statement. Cocktail designer Erik Carlson has added an alpine twist to his variety of beer cocktails and originals. While Jagermeister is a classic, bar Manager Doug Wargo and Carlson have incorporated other European treasures, such as Austria’s Zirbenz Stone Pine Liqueur.

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Ernie Sapiro Meredithe Woodward

While there are prominent notes of Bavarian herbs and spice to every cocktail, this drinking hall is in North America, meaning the other poisons cannot be excluded. Cocktails, such as the Alpine Fix, work tequila, pineapple rum and alpine liqueur into a delicious concoction. Concentrating more on color, content and delivery of taste, these cocktails are not frilly or for the faint of heart. 912 12th Ave, Seattle (206) 325-5409

One must not forget the beer in a Bavarian drinking hall. You feel as if you’re at Oktoberfest, swigging a beer from the grand selection of 24 taps, including both European brews and West Coast craft beers.

Fire & Knife Cup Mezcal, Pamplemouse Grapefruit Liqueur, Zucca Amaro, Lime Juice, Guajillo Chili Lager Do you like spice? Do you like beer? Yeah so do we. But then you add some Mezcal (worm not included) and you have won over all the hipsters. Mezcal is the cousin to Tequila which pairs so well with a tart Grapefruit Liquor and the bittersweet Italian amaro.

Saab 105 Rye Whiskey, Rossbacher, Cognac, IPA syrup, Orange and Angostura Bitters The Saab 105 is actually a private aircraft Saab created in the 1960’s. Now that you know that, lets talk about the cocktail. Rye Whiskey is your base liquor, the Rossbacher and bitters give you the herbal flare and instead of using beer, they use an IPA syrup as a sweetener. Try and find THAT anywhere else in this city. available in the US. Alpine Fix Reposado Tequila, Zirbenz Stone Pine Liqueur, Lemon Juice, Pineapple Gum, Peychauds bitters If you want to last through a few bocce ball games you might think about sipping on an Alpine Fix instead of pounding those tequila shots. Tequila is a tricky spirit to concoct a cocktail but Pineapple Gum and lemon juice balance it out while the Pine Liquor finishes with floral notes.

Even with 420 seats, there have been lines out the door and down 12th Ave to get into Von Trapp’s. Weimann and Maclise have definitely brought Bavaria to Capitol Hill.

DRINKS WE LOVE

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take a trip

To montana

Montana is “the quintessential Montana bar,” as described by co-owner Kate Opatz, a Montana state native. After living in Seattle for years, she opened the bar with Rachel of Rachel’s Ginger Beer, which reminded her of home. With its warm, modest atmosphere, the establishment feels as though it’s been open for 20 years, rather than just over one. When you escape to Montana, you lose your sense of metropolitan city life. The cold, urban setting outside melts away and you’re left with a bar that represents rustic and humble Americana. Its walls and booths have been sufficiently worn in. Patrons have taken it upon themselves to write on the booths, the coasters and tables. The crowd

PHOTOS WRITTEN

keeps it respectable. From young professionals to the Capitol Hill hipsters, everyone leaves their pretention at the door. One walks in and it immediately feels warm, like a bar in your hometown. One of the main drives of Montana was putting cocktails on tap. As opposed to the “art of mixology,” Kate and Rachel have taken a different route glass-by-glass. They mass-produce the cocktails, keep them in a keg and, as they come out of the tap, they become carbonated. Although they produce in bulk, they have not skimped on quality. While drinks are consistent pour-to-pour, due to mass production and carbonation, it’s impossible to replicate batches exactly.

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Ernie Sapiro Meredithe Woodward

Don’t get too attached to any one cocktail, they change regularly. After a trip to N.Y.C., Kate fell in love with pickle backs: a chaser of pickle brine after a shot of whiskey. Now having their own bar, she and Rachel decided to introduce pickle backs to Seattle. However, after Montana’s first few months, they couldn’t keep up with the pickle back demand, so they decided to create their own pickle back brine formula. They’ve perfected the concoction and can even be enjoyed sans liquor. They are beginning to bottle it for sale.

1506 E Olive Way, (206) 329-2493

tickle my pickle B

Negroni Spritz Gin, Campari, sweet vermouth, dry vermouth, soda water This classic cocktails can be overwhelming to the untrained palate but the addition of soda water, to make it a spritz, gives you that slight refreshment you need to take down a few before you switch to your Rainier. Serrano Pepper Margarita Serrano pepper infused tequila, Pierre Ferrano dry curacao, salted cinnamon syrup, fresh OJ Be careful when you take your first sip. You will feel a slight tingle in the back of your throat, that’s just the serrano pepper tequila kicking in. A small hankerchief is recommended to periodically wipe the sweat from your brow. Coldbrew Coffee Cocktail Coldbrew coffee, old port rum, simple syrup lemon peel, cinnamon stick Coffee is a staple here in the Emerald City. We aren’t sure if this version of it is native to Montana but if it is we are seriously considering relocation. Steeped lemon and cinammon rum along with coffee and cream is an instant classic.

A shot of Jameson followed by a shot of pickle juice is colloquially known as “the bartenders’ handshake” — but until recently it wasn’t something you’d serve to customers. Brooklyn NY’s Bushwick Country Club is the self-proclamined originator of the pickle juice chaser. After reportedly starting as a “dare” for one of the bartenders to chase his shot of whiskey with the briney juice left over after a jar of pickles was empty, the trend was born.

C C

bigger is better After just over a year, Montana is expanding next-door, increasing to 65 seats. It won’t be as cozy as it was before, but being able to find a seat will be nice.

DRINKS WE LOVE

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spring cocktails However you decide to spend your springtime, here are some cocktails to try out to incorporate all of spring’s elements and “skinny” enough to not affect you for bikini season in the new few months.

Spring Break Calories: 153 1 ¼ oz Bacardi Pineapple Fusion Rum 10 mint leaves 2 oz pineapple 1/2 of fresh lime Club soda Muddle mint leaves, pineapple, and lime slices until you smell mint in a shaker. Add rum and ice; shake vigorously. Pour into glass and top with club soda.

Passionate Arnie Calories: 112 1 ½ Belvedere Lemon Tea Vodka 2 oz Crystal Light Lemonade 2 oz Passion Fruit Ice Tea Pour over ice in a highball glass with a squeeze of fresh lemon to top it off.

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Cinco Berry Margarita Calories: 190 2 oz silver Aha Toro Tequila 1 1/2 oz fresh lime juice 1 oz fresh orange juice 1 teaspoon light agave nectar ½ cup of fresh strawberries, raspberries, blackberries, 3 blueberries, and cranberries Put all ingredients in blender, add ice, blend, and pour into a margarita glass. Make over the rocks by muddling the fruit with juices, add tequila and ice; shake vigorously, pour into glass. Sparkling Rain Calories: 80 1 tablespoon elderflower concentrate or syrup 3 oz Moët & Chandon Imperial 2 oz club soda Pour the elderflower concentrate on the bottom of the glass, add champagne, top off with club soda, pouring gently.

Bacardi Pineapple Fusion

Top spring break destinations from the Seattle area include Mexico, Hawaii, Caribbean, Florida, and any other hot spot where vacationers can sip on delectable drinks from the fresh delicious juice of a pineapple. Don’t be too disappointed if you can’t have a sweet escape because Barcardi Rum has introduced a new flavor, Pineapple Fusion, to make you feel like you’re sitting in the tropics.

a big fam

sweet tart

This is the 12th flavor released by Bacardi Rum.

All naturally infused with pineapple and coconut that gives it a sweet and tart flavor.

winning

first place

Bacardi Rum has received over 400 awards for quality and product making it the most awarded rum in the world.

Bacardi was the first white rum introduced 150 years ago and now is the first white spirit to have a pineapple flavor.

keeping it 100

slam dunk

1 oz. of Bacardi Pineapple Fusion has only 100 calories for those who like to watch the waist line.

The product was first released at the NBA All-Stars 2013 where celebrities such as John Legend, Ali Larter, Ellie Goulding, Gloria Reuben, Spencer Haywood, Dale Ellis, Cedric Ceballos, and Bonzi Wells were the first to taste it.

in the mix Bacardi Pineapple Fusion mixes great with pineapple juice or tastes great enough to have as a shot.

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GET TO KNOW PEOPLE

WE LOVE

THERE ARE SO MANY PEOPLE THAT MAKE THIS THE GREATEST CITY ON EARTH TO LIVE IN. WE GOT A CHANCE TO SIT DOWN WITH SIX OF OUR FAVORITES TO SEE WHAT MAKES THEM TICK.

THE MATCHMAKER SOPHIA MCDONALD

In a city that focuses on success in business, some may struggle to find success in love. Lucky for us, Seattle has its own beautiful cupid, who’s been making lasting love connections for the last six years. Q: How many love connections have you made in the Seattle area? A: I have been in [the] matchmaking business since 2007; so many successful marriages and romantic connections had been made since then. In the last month, I made three successful couples that are in love and very happy with each other. One of the last, greatest love connections was a couple that met at my Valentine Party in 2012. They got engaged this past September and are getting married this summer. Q: How do know if someone is going to be a good match? A: Even though the profession of matchmaking is becoming increasingly scientific and left-brain, I would qualify myself as a spiritual matchmaker who does believe that intuition and experience are still important. I would agree that the matchmaker’s primary weapon is not cupid’s arrow, but rather insight and analysis, but I also consider that the main ingredient for success is the art of serendipity. I keep a special database of possible mates that’s based on particular characteristics and profile elements. I have these people fill out a detailed, extensive questionnaire and I rigorously interview them. I am very selective about who goes into my offline database.

Q: How is Sophisticated Matchmaking different than using an online dating site?

A: While some people may see hope in the Internet as a vehicle for matchmaking, it turns out that many net daters tend to lie on their questionnaires. Match.com and eHarmony.com may not be able to effectively link you up if everyone is lying in cyberspace just to get laid. Unfortunately, this happens a lot. Often, people you find online are not even single.

I work one-on-one with a client and I personally handpick matches for him or her. Many of my clients are very attractive, educated, successful and sincerely looking for [a] serious lasting relationship with [the] right partner. Unlike online dating sites, my database is confidential. No one except me has an access to my database and that gives a peace of mind to my clientele, who are often very concerned about privacy and public exposure. I require a three-hour interview prior to taking anyone on board to make sure that the person has adequate expectations and I can deliver what they are looking for. Often, I am actually transforming the criteria people have to their perfect match. That saves clients time, money and allows them to be exposed to opportunities they have never considered for themselves, on their own. That’s where I see the main value of a good matchmaker – not just providing multiple spectacular options, but to give some guidance and advice, and help with a selection of perfect matches for them.

Q: Tell me a little about your events you do throughout the year where singles can meet.

A: My business model is not based on singles mingles and parties. I only do a few parties a year. The Valentine Party became a tradition, and I host an upscale singles event for all Seattle singles every year. I host private parties for clients or certified members only, by invitation, [with] handpicked men and women. Sometimes it’s a dinner party for eight or 24 people and sometimes it’s a larger party, 100 people plus. I also host a single’s event series, “Kiss and Tell.” It’s not a traditional singles mingle, but more of an intimate get together for 20-40 singles getting to know each other over drinks and dinner through candid intellectual discussions on the subjects of love, sex, dating and relationships. It is highly beneficial and often eye opening to hear and compare opinions of both sexes on the subjects of love, dating and relationships. “Kiss and Tell” is a dating class that doesn’t feel like a class and [is] more of [a] fun, enlightening dinner format for singles that are new to [the] dating world or are lost and discouraged in their search for “the one.” Or simply are looking to improve their understanding of the opposite sex and improve their communication tools.

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photo by Seattle Seahawks

THE ATHELETE GOLDEN TATE

Allow him to reintroduce himself, his name is Golden Tate. The Seattle Seahawks star has been recognized for breaking records from his college days at University of Notre Dame to his booming NFL career. The named All American records 157 receptions for 2707 yards and 26 touchdowns, which ranked him third in Notre Dame’s history. In 2010 he was awarded the Fred Biletnikoff Award, and it was shortly after when the gogetter declared he was ready for the NFL draft. Now, currently active on the Seattle Seahawks roster since 2010, DList Magazine catches up with Tate post-season.

Q: What are your personal goals for the 2013-14 season? A: My personal goals would be: help win the NFC west and go from there. Q: How does the 12th Man impact your playing on the field? A: You tell me ... 8-0 record at home. Twelves are absolutely amazing. They make a huge difference in games for us with all the passion and noise they bring.

Q: What do you think other NFL teams are saying about the Seahawks this off-season?

A: I hope we don’t have to play them this year (LOL).

A: GOLF, GOLF AND GOLF. The courses here are fun to play when weather permits, and are challenging. I enjoy playing the TPC course and Newcastle… when I’m hitting the ball straight. Q: Why did you pick football over baseball? A: I felt like I could make more of an impact on the football field is mainly why I chose football. Also, I wanted to follow in my father’s footsteps and then my competitive side pushes me to try to be better than he was.

Q: Is there a story behind the name Golden? A: Not really much of a story, other than I am the third. I’m assuming someone was highly intoxicated when the first was born.

Q: Is Russell Wilson the real deal? If yes, why do you think so? A: Russell Wilson is for sure the real deal. He shows up ready to get better every single day and does a great job at leading by example. Off the field, he is the same great guy. My girlfriend and I like to hang out with [him] and [his] wife.

Q: What is your favorite thing to do in Seattle on your off days?

Q: Are we going to see anymore passing TD’s next season? A: I don’t know; ask our offensive coordinator. I sure hope so for fantasy football purposes.

Q: How would you describe Seattle in 10 words or less? A: Food is great, lots to do and 12th Man baby!!

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Q: What is your pregame ritual? A: I like to meditate a lot. I like to write down goals in a journal. It gives me a reassurance of my motivation of why I’m playing. I prepare myself during the week and write down things that remind me that when I’m on the field and do all of these things that I write down then I would put myself in a position to help the team be successful at the end of the day.

Q: In what ways is competing at the national team level different than competing in the MLS?

A: It’s very different. The MLS over the last couple of years has proven itself to be a very good league. Competing at the international level is where you want to be at the end of the day. It’s the best of the best. So it’s the highest level you could possibly compete at, representing your country and competing against other countries. So I’d say it’s better, but having a league like the MLS in America has put me in the position to play on the national team. So with all due respect, I’m thankful to have such a great league here in America that can help me develop as a player to make the national team.

Q: What has been your most memorable moment on the pitch?

A: My most memorable moment on the pitch photo by Seattle Sounders FC

would have to be the Seattle-Portland rivalry game last season at home. Coming out to 69,000 fans was just surreal. It was a humbling experience. That game just goes to show you how great American soccer has become. All the credit to the fans. You couldn’t ask for a better European environment than the one we have in Seattle.

THE PLAYMAKER

Q: What are your goals for this upcoming season? A: Team goals, well obviously every team wants to win the MLS cup. We were very close last year. We’ve been talking about that through the preseason and we all have one common goal, and that’s to win the MLS cup. I think individually we all have goals as well. For me, I’m here to score goals. This year, I’m here for the full preseason with the team, last year I wasn’t. After scoring 18 goals in all competition last year, this year my goal is to score 20 in the regular season. I think it’s doable. We have the team, the personnel, the right players. It would be a dream come true and that’s what I’m looking to do this year.

EDDIE JOHNSON

The MLS’s most recent Comeback Player of the Year and one of the Seattle Sounders’ most internationally experienced members is ready to begin his 2013 campaign more fired up than ever and his sights are set on the illustrious MLS Cup. Juggling national team duties, setting a good example as a father of two, and holding the responsibility of scoring goals for the Sounders won’t be easy, but star forward Eddie Johnson Q: Who has been your biggest role model? A: My biggest role model is my mom. She’s a single mom. I’m one of three. has been preparing his entire life to become the ultimate triple threat. Growing up in Florida, raising three kids on your own is not easy. Being a Q: What do you like best about your job? A: What I like best about [my] job is that I don’t have to work very many hours in a day. A typical day for me is getting in at 8:30 then leaving the training facility at around noon. And also getting paid to do something that I love to do.

parent myself, I understand how hard it is raising a kid on your own. Dealing up with all of those frustrations and never giving up on her kids, always making sure we had school clothes, a roof over our heads, food to eat. Whatever seemed like it was impossible, she made it possible. She gave me that kind of attitude.

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together different aspects of a person’s life. The style of fine line black and grey tattoos, often associated with urban and chicano culture, also naturally lends itself to bringing many different elements into one unified composition. Black and greys are often seen as classical and serious, and often incorporate elements of baroque and gothic designs that people associate with passion and timelessness. So, no matter what a person’s background, it can combine different elements into a strong and unified composition. Anyone is attracted to high quality work, black and grey or in color, that can be customized to tell their own story, which is why our customer base here is so diverse. photo by DZUL

Q: You originally started out with airbrush-

THE ARTISTS

DZUL - ALEJANDRO DZUL & JACOB DZUL Who hasn’t dreamed of getting a full body paint job? Dzul Ink Lounge, located in the heart of Belltown is ready to transform your body into breathing art - even on the 364 days that are not Hallow’s Eve. Formulated in the minds of two brothers in Mexico, the Dzul brothers started with a dream of air brushing art on virtually anything with a surface. The bro’s shop is more than just an air brushing service these days, Dzul Ink also offers the finest in tattoos and piercings. Clients can get the special treatment and get their ink in one of the three private VIP rooms for privacy, which is in addition to the four tattoo stations. Get to know why Dzul Ink Lounge is the first of it’s kind to open their doors in Seattle. Me Gusta. Q: Where are you originally from and what brought you to Seattle? A: Alejandro: Both of us were born in the metropolis of Mexico City, but I spent my teenage years on the west coast between LA and Seattle, finally settling here in 1998 with the goal to start fresh and establish my self as an artist. It was hard for me to grow and be focused in LA because of the lifestyle I was surrounded by. Jacob joined in 2000, so that we could develop our business together.

Q: How does your style of art fit in with the city of Seattle? A: Alejandro: Seattle is growing as a city – it is both diverse and urban. We grew up in a very urban environment, surrounded by murals that told stories about the lives of the local communities. So, in a sense, telling stories through art has been part of our visual vocabulary from the beginning. Because of our early work in creating on-the-spot customized airbrush pieces, we got really good at putting together more complex pieces that tie

ing and eventually got into tattoos. Is there a story about why you made the move to tattoos? A: Alejandro: When we first started out in airbrush, there weren’t a lot of artists doing on-the-spot custom work that represented whatever the client requested, work that wasn’t formulaic. At first we did custom airbrush pieces at swap meets, compositions that told stories about our customer’s lives – portraits of loved ones, cultural symbols, contemporary pop culture, their dreams and ideals, all melded into one. After the first couple of months our clients started asking us if we could do the same work as tattoos. Jacob: I had a lot of request about doing tattoos from my friends and they were offering good money for it so I couldn’t say no. So I tried and after I’d done a few tatts I realized I was makin good money and what was best was that I was loving it. Alejandro: Really it was because people didn’t think anyone else could replicate the art we were doing as a tattoo. Without that support from them, we probably would have never gotten into it.

Q: Where do you get your inspiration for your custom designs? A: Jacob: I get most of my inspiration from people around me, from my family, my clients’ life experiences, music, and of course the city I live in. Alejandro: A lot of our work is based on what we absorbed growing up. Urban life is full of struggles, so there is always the idea of the underdog trying to rise. Low-rider or hip-hop culture glamorizes those dreams. So, when someone comes in with an idea that they want to represent, we use their stories and our knowledge of art to help communicate in a style that is appealing. In reality anything can inspire me, I enjoy good art and creating something beautiful for people.

Q: What is your favorite character you have ever full-body airbrushed? And how long did it take?

A: Jacob: I don’t have a favorite character, I’ve enjoyed every single one of them from the metallic angel and the cheetah girl to the famous avatar. It takes 45 minutes to 3 hours max. Alejandro: We just did a portrait of Maria Felix, the Marilyn Monroe of the Golden Era of Mexican Cinema, on the back of a model for a photo shoot. It turned out pretty nice. Usually we do a lot of body painting around Halloween.

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Q: What got you started in the restaurant & nightlife industry? A: I was in the industry when I lived in Vegas and was going to school down there. Once I graduated, I moved to Seattle to get a big girl job and after two years, I realized the 9-5 lifestyle wasn’t for me and I wanted to get back into the industry. I knew I loved food and did some research into what I thought Seattle was lacking. That research, married with my love for hot dogs, was where everything started. I quit my job in June of 2009 and opened Po Dog in November of 2009. From there, my group of businesses grew pretty quick. I opened Po Dog UW in April of 2010 (have since sold that business), Auto Battery in July of 2010, Grim’s in December of 2010, Manhattan Drugs January 2012 (no longer involved), Po Dog Ballard March 2012, Social May 2012, Theory August 2012.

Q: How do you decide each venture you take on? A: It’s a good combination of things... Sometimes an amazing commercial space opens up and an idea is born from what we feel might be lacking in the neighborhood and sometimes it’s derived from what we get inspired on in our travels.

Q: The nightlife industry is prominently “male driven” in sense of ownership and management, have you found it difficult at all being in your position as a woman? A: I actually haven’t. I was heavily involved in most of the build outs we’ve done in our spaces, so I’ve had to deal a lot with chauvinism from the beginning and learned really quick that I had to be direct and assertive. I have just as much capability as any man in the industry and have worked pretty hard to overcome challenges that I face just from being a woman, and have gained a lot of respect and credibility among my peers.

Q: What do you think separates Seattle nightlife from other cities?

A: Coming from a Vegas nightlife experience, this is a tough question! I think the laidback culture of Seattle is what separates us the most from other cities in terms of nightlife. Go to a club in N.Y.C., L.A. or Vegas and everyone is dressed to the nines and it’s almost this sort of fantasy experience with how the spaces are designed and how clientele is treated etc. etc. I think it’s a lot more laidback here, but it’s fitting for the overall culture of the city. I think eventually this will change when more clubs open.

Q: Out of the five venues you own, which is your favorite to go

THE ENTREPRENEUR

to?

A: It really depends on my mood, which is really nice about

LAURA OLSEN

In an industry where men usually reign, Laura Olson proves that it’s a woman’s world too. She takes the spot of the queen in entrepreneurism for dining and nightlife as the owner of the popular Capitol Hill nightclub, The Social, along with the city’s tasty dining spots, Po Dog, Auto Battery and Grim’s.

the variety of spaces I have. I’d usually pick Auto Battery for a weeknight, casual feel if I just want a quick beer and bite, and I am usually found at Grim’s every weekend for brunch. I enjoy the chill times at my spaces ;)

Q: Any future plans for Seattle that you want to let us in on? A: I have one (always say “last”) project that I have involvement in that will open mid-March in Ballard, called Anchors Down. It’s a nautical-themed, not-so-dive dive bar that shares a building with Po Dog Ballard.

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photo by Stephen Dimmick

THE STYLIST LISA VANN

Owner of Milagros Salon & Spa and Etherea, an Aveda Lifestyle Salon, Lisa Vann is a veteran innovator in Seattle’s hair-stylist scene. Lisa Vann’s salons have been beautifying Seattleites since 1988 and she is currently one of the city’s most coveted and celebrated stylists. Her philosophy on hair care echoes Aveda’s ethics – by utilizing god’s green earth for natural hair care and giving back to the community. Her work has been featured in numerous trade and international publications such as Harper’s Bazaar, Marie Claire, Glamour, Essence, and now most importantly, the highly sophisticated DList Magazine.

Q: Who inspires you? A: I have been inspired by many people throughout my career. The one that sticks out the most is Alexander McQueen for most of his career. But as a designer hits the main stream I slowly lose interest. Currently I get my inspiration from Asian fashion designers such as Somarta and Hiromi Yoshida. I think that I have been fortunate to work in an environment that has all cultures allowing me to work with very different and specific hair types and textures. As we grow as a culture, we are seeing more blended ethnicities which is directly reflected in the way we style and treat hair.

Q: How has Belltown changed throughout the duration of your career? A: Belltown has changed because of the way that people fluctuate in and out of the city. I think that the core of Belltown has become a lot different in many ways. In the 90’s we had the Vogue, which was a hang out for the Grunge to Street scene. They would just hang out to hang out. It seemed a bit dark and grungy. Now I feel we are having a bit of both that and urban culture, with the urban culture winning. You see the amazingly beautiful twenty- to thirty-something’s out for happy hour in Belltown with the constant shadow of the old street scene trying to break back in. I don’t think it’s going to happen. I personally love how fabulous Belltown is becoming.

Q: Who is the most famous person you have styled? A: I am not really sure how to answer that. Having been involved with various seasons of fashion week shows and award shows, I have had the

opportunity to work with several celebrities. There are details of all of them that stick with me. I can tell you that my most favorite couple are Kevin Bacon and Kyra Sedgwick. I really enjoyed them and how they are as a family. I also love working with a celebrities early in their career and seeing their success throughout. I remember coloring a young Sheryl Lee and not thinking the role as Laura Palmer would be good for her as she was playing a dead body. Oh how wrong I was! I find I really enjoy working as a freelance stylist doing quick styling on location for different magazines and shoots, not having to commit to being part of an entourage. I did that for an HBO special filming once and it was a 48 hour event.

Q: What keeps you in Seattle? A: Seattle is home and my comfort. With the time that I spend traveling to do education and shows, Seattle is a grounding place for me. I have three amazing daughters and a wonderful husband that make coming home something to look forward to.

Q: Any upcoming spring trends we are forgetting? A: Color melting is something that is we are talking more about. It can be dark to light melting, or it can be tonal melting. Variances that are more natural looking, verses something that creates a hard line of definition. As far as cutting, trends are effortless styling for women, and versatile top and fronts on men while keeping the sides clean and tapered.

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CLUBS

e d a socializing M easy PHOTOS WRITTEN

They say that size matters, and at 7,500 square feet, The Social in Capitol Hill boasts magnitude like no other. With large scales come an amassment of high expectations – and The Social has never been one to disappoint. Designed by local Capitol Hill architect firm PB Elements, the venue features a sexy urban edge that brings modern sophistication to the hipster-grunge vibe that the Hill is reputable for. Once you’ve surpassed the extensive line that often curls

WE LOVE

ERNIE SAPIRO MICHELE HANN KANG

around the block, enter the doors and choose from the two separate rooms each centered on the full service bars. On most nights, the Theory Vodka Lounge, which has a modern-rustic interior, is the relaxed counter-part to the wild mayhem in the main room. The lounge is laden with tables and booths for comfortable seating arrangements. The main room – The Social, is lined with neon glowing VIP booths on either sides and often sold out. Both Theory Vodka Lounge

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and The Social have their own DJ stages – one playing EDM and the other Hip-Hop. There is usually a guest list and cover charge at the door, but who can complain when it’s like getting a two-for-one deal? One thing to know about The Social is if you and your crew are planning to go, prepare and wear your most breathable clothing. With some of the Emerald City’s highly recognized DJ’s spinning, the dance floor is heavily packed

beneath has a glorious misty haze. Some of the best nights to check it out would be the weekly Kingdom Saturdays – where it’s impossible to NOT run into someone you know. The Social has also been home to special events like the recent Red Bull Thre3style Seattle Qualifier where local DJ’s battled head-to-head to get the party started. Stay tuned to see what shindigs are coming up next at The Social!

1715 E Olive Way, Seattle (206) 329-1423

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swimming

sea In a

According to Urban Dictionary, the term “Baltic” is Northern Irish slang used among contemporary youth for a severe degree of cool – or also known as awesomeness. The Baltic Room in Seattle certainly encompasses the feeling of ‘cool’ with its high-vaulted ceilings, unique vintage lighting, and rich cherry wood paneling. The décor almost emanates a European boutique-lounge, with whimsical touches. Located at the gateway to Capitol Hill, Baltic Room has been known as the spot to grab some late night happy hour and as the starting point to a Cap Hill club-hop. Now, with recent renovations including an electrifying wide-spread LCD screen display that floats above the remarkably elevated DJ stage, added VIP booths and tables, and most importantly – an expanded dance floor, Baltic Room is your new final destination spot. Baltic Room has been known to attract all kinds of fine folk – due to rotation of their weekly events. On Monday nights get down with reggae beats. Tuesdays feature the legendary longest running Drum and Bass night in the country! Also, you may have heard of GOOD Saturdays, with local entrepreneur and socialite Mikey Mcclaron as your host, and DJ’s spinning Top 40 you know it bound to be a good night. But perhaps the most exciting happening is in the horizon – a new breed of Seattle night life will be conceived at Baltic Room called Sex Pop. This event series kicks off on April 19th and will be featuring new synth-pop, indie-dance, and nu-disco from artists up & down the West Coast! Be sure to RSVP and get your early bird tickets for this launch. LA DJ’s Goldroom and Touch Tone will be spinning along-side local favorite Sean Majors.

1207 Pine St, Seattle (206) 625-4444

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of music PHOTOS WRITTEN

ERNIE SAPIRO MICHELE HANN KANG

CLUBS WE LOVE

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and shwayzed confused WRITTEN

MICHELE HANN KANG

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The fresh prince of Malibu, Shwayze, is back touring the West coast with his latest EP “Shwayzed & Confused.” The California-reppin’ rapper recently relocated with his family to N.Y.C. and came back with a bite of the big apple. The “Corona and Lime” star, known for his beachside summer anthems, featured a blend of sunset swagger meets silky-street beats in tracks like “Bolt” and “Ghosts.” But like a true Californian, the rapper always salutes his true roots. The “Shwayzed & Confused” West coast tour has been a major success in 11 cities – all sold out shows from Vancouver, B.C., to San Diego, CA. Lucky for the Northwest, Seattle, WA, was the second stop for “Shwayzed & Confused.” “Ain’t thinkin’ about the past ‘cause it’s all up in smoke. So I’m raising up my glass, toast to the West coast.” I made sure I rendezvoused with Aaron [Shwayze] before his show at Neumos in Seattle on Jan. 23. I threw on my gold-spiked Jeffrey Campbell booties and walk backstage. I notice Shwayze is already there in the doorway, watching the opening band. Before we go down to start the interview, he tells me he wants to watch the local band perform. As the band wraps up another song, Shwayze applauds politely and genuinely then leads me downstairs. I notice the table in his room is covered in packs of cold beer and bottles of Patron. The room’s brick walls were covered in sharpie-autographed signage by the long lineage of Neumos’ performers. Shwayze is shaking hands with people and beaming. He walks towards one of the couches and digs out some black jeans from a leather bag and shows me the jeans he wanted to wear for the show, but accidentally tore a hole in the back. Talking to me like an old friend, what a chill dude. Like a true gentleman, the first thing Shwayze asks me before I sit down is, “Do you want a shot of Patron or a beer?” For the sake of this interview, my nerves and for my love of Tequila, I obliged to a shot.

Q: Shwayze - where’d you get a name like that from? A: My homie Cisco actually came up with the name on that one. We were chillin’ one day and trying to think of a rap name for me and Shwayze was one of the names that came up. I wish I had more of an entertaining story.

A: Cali is my heart... No matter where I go, I make sure to spend time by the beach and be chillin.’ Q: How excited are you to be doing

attention by jumping on his stage during a Whitestarr performance and started freestylin.’ Is this legend true? A: That did happen. I’m not sure if that was the defining moment of Cisco and I working together or anything, but that did happen.

the “Shwayzed & Confused tour?” Do you have any favorites you like to perform? A: “Shwayzed & Confused” West coast went above and beyond my expectations. Every show was sold out and the fans knew every word to the new EP. My favorite songs to perform are “Love Is overrated,” “West Coast Party” and “Better Than Most Loves” ft. The Cataracs. Now I’m working on my new album that drops this summer!

Q: If I hop on stage and freestyle during the

Q: “Shwayzed & Confused” definitely has some

show does that mean you’ll hire me? A: Maybe!

new musical elements, especially in “Ghosts,” where did your inspiration come from?

Q: Legend says you [Shwayze] caught Cisco’s

“I freestyled with the drummer. It was a cool moment. But I only did it ‘cause I was a little tipsy and there were some girls around me and the mic was just there…like it was just there.” Q: Did you know of Cisco before working with him? A: Malibu is a small town, so we knew of each other. I mean, like, we were definitely acquaintances. And then I hop on stage, and then the security was gonna kick me off. But then the drummer of Cisco’s band was like, “Let him rock” and was playin’ the drums behind me and I freestyled with the drummer. It was a cool moment. But I only did it ‘cause I was a little tipsy and there were some girls around me and the mic was just there…like it was just there.

Q: What was it like growing up in Malibu? A: I loved it, despite what people think, Malibu

A: I recorded “Shwayzed and Confused” in New York, which was a different scene for me. I really think the city had a lot of influence, and also missing home a bit helped inspire some lyrics. Q: Any particular acts you guys are excited to collaborate with in 2013 that we should look out for? A: Yes - just did a jam with the homie, Hoodie Allen. Gabe from Cobra Starship and I are talking about collaborating; there are tons of stuff in the horizon. Also reaching out to my friend Kid Rock to see if I can get him on a hook. Keep your fingers crossed!

is a very small community where everyone knows everyone, which is good and bad. It was dope being the only black kid. I was the star of all the sports teams.

Q: How would describe your sound? A: Feel-good music. Q: I grew up in California as well. We definitely like to represent out there. Would you say you’ve kept in touch with your home roots?

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MUSIC WE LOVE

that

voodoo majic PHOTOS WRITTEN

BELLA TATE MICHELE HANN KANG

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MUSIC WE LOVE

The nickel-piece, indie rock band hails from Cork – the third largest city in Ireland. I was captivated and hypnotized when I stumbled upon their live performance at Blue Martini in Bellevue. The luck of the Irish was certainly contagious that night as The Voodoos made sweet and tender love to my ears. The irresistibly charming quintet released their self-titled album late this past November, featuring the song “Yesterday’s Future,” which is the track that won them the MTV EMA’s Hyundai Veloster 1 + 2 Band Contest. After winning the hearts of 15,000 fans at the MTV EMA’s in Belfast, Ireland, The Voodoos are looking for their next big break. Now, with their sights set on staking their flag on American soil, I was eager to see what the boys were all about. It turns out that five-leaved clovers are lucky too. Q: Voodoos, what was it like when you first met one another? Fionn: Pretty horny. (laughs) Mark: Weird because Mick and myself were in a band and Oisin and Fionn were in a band. So we knew each other before The Voodoos.

Q: So how long did you guys know each other before The Voodoos? Mark: Twelve years. Q: Are any of you related to one another? Fionn: Well, two of us are brothers (Oisin and Fionn) and we went to school with Mark, but we didn’t know we were in the same school until later on.

Nick: I’m from a completely different country all together, England. We all lived in Spain, so that’s how we met.

Q: Were you guys playing music in school? Fionn: Yeah, I think we all were at some stage. Nick was a music teacher as well.

Nick: Actually that’s what I was doing in Spain when I joined the band, and I left that to go to Ireland. I did some extra-curricular groups outside of class, like advertising on the TV and that’s how I met Oisin, the other guitarist. Oisin: Which is how he got in the band because Mark rang me and said he was forming a band called The Voodoos and needed a guitarist and I said I’m actually not available, but I do know a guy and gave him Nick’s number. Mark: So Oisin passed Nick’s information on and Nick joined The Voodoos. So then we actually became rival bands because he (Oisin) was in a band called White Noise and we were kind of competing against each other. But then they started getting to good so…

Q: So you converted them? Mark: Yeah. Q: Which musical and non-musical artists would you say influence you? Mark: Led Zeppelin is kind of a mutual one. Fionn: Vincent Van Gogh. Nick’s mother. Mark: We’ve all got weird ones, our personal ones. Like mine is Cut & Grows,

was drinking wine and I didn’t like the guitar. But do you know the band, The Darkness? MHK: Yes! Oisin: Do you know their song “I believe in a thing called love?” MHK: (sings) I believe in a thing called love! Oisin: Basically, I think I was 15 and I wasn’t into the guitar, but he (Fionn) was about 12, well that was his first time. And I grabbed something to look like a microphone and he grabbed the guitar and my mom put on The Darkness on full blast and we were pretty much miming it. We had everything down. I picked up a broomstick, made it look like a microphone and it was pretty intense – I knew right then I was gonna be something… special. (Laughing) MHK: You knew you were the chosen one. Oisin: When you hold a broomstick in that way, you know. (laughs) You just do. MHK: I’m sure that broomstick knew. So how about you Mark? Mark: Well I started with piano and trumpet. Actually violin first, but I was really bad at it. Nick: Did you really play the trumpet? I didn’t know the violin. Mark: Yeah I wasn’t very good at it, and I lost interest in it. I played piano for four years and trumpet for five years, and I was in a choir and that’s when I started singing. And then I started playing bass for a band called The Kites in Spain and that’s how I got into the band scene. Fionn: I was about 12. And I had the drum kit set up completely wrong; I couldn’t play anything, it was just all wrong. Mark: And nothing has changed. (laughs) Fionn: And it’s all wrong and I still can’t play! (laughing) Nick: I was about seven or eight years old and my parents wouldn’t let me have an electric guitar so they made me fasten a guitar, so I did that for the first five to six years and then I was allowed an electric guitar, which was through school. And this is my first band. So I’ve been pretty lucky, I’m here 100 percent.

Q: What inspired you guys to go for the Hyundai 1+2 Band Contest? Mark: Boredom? (laughs) Fionn: Lack of anything happening. Mark: We got sick of gigging around Ireland, doing the same old thing. There are only so many places in Ireland you can play and I think it was your mum that got onto us (addresses Nick) that we need to enter more competitions and stuff. But we were told by Radiohead’s manager that competitions were not the way to go – that nobody was ever successful from competitions, but we did it anyway. Nick: I think ‘cause the prize was so good as well. Mark: It wasn’t like a battle of the bands really. Fionn: And we got to meet Jason Derulo. Mark: Yeah it was a good move.

Q: So I read you guys got together in Spain as a cover band? Mark: Yeah we started off as a cover band, we didn’t write any original

which I’m obsessed with lyrically. And we’ve all got Pink Floyd, Foo Fighters and Kings of Leon. Fionn: Blink 182 & Green Day. Mark: It’s a weird mixture. Nick’s is MGMT. Fionn: Mick loves Alicia Keys. Mark: And what’s that fuckin’ singer…Enya! Mick loves Enya. So Mick gets no input in our music (laughs).

material. We didn’t actually plan on doing so; we were just like, let’s make money over the summer in a tourist area. And then Mick and I sat down and started writing a few songs and kinda developed and went on and on. As soon as Oisin and Fionn came in, we just had the right chemistry to write albums. Fionn: Groundbreaking albums!

Q: Tell me about the first time each you guys picked up an instrument. Oisin: I got an electric guitar for Christmas. On Christmas night, my mother

Q: Getting to play in front of 15,000 fans at the MTV EMA’s has been your biggest performance so far– what was going on in your heads when you

took on the stage? Mark: I had to drink a bottle of wine backstage, my stomach was doing somersaults. Fionn: Don’t fall over and don’t fuck up! Mark: Yeah, don’t fuck up was in my head the whole time. And I had a big chest infection and I was worried, but we survived. Nick: Even when you shouted “Hello Belfast!” It was a good thing you remembered where we were. I think walking on stage, no one knew us, but the reception and the noise we received from the crowd was amazing. Fionn: We didn’t want to get off when we only had a chance to play one song. We were like, let us do more! It was over like that (snaps). Mark: It was such a build-up, but we got a taste of it though, which was good.

Q: Four months ago, you guys released your first self-titled album, how would you guys describe your sound to people who haven’t heard you before? Fionn: A mixture of Kings Of Leon and Foo Fighters. Nick: You (addresses Mark) said the other day we’re a lot like Paramore – aside from the girl singer. Mark: Well I’m hotter than her. Fionn: You’ve got nicer boobs. Mark: Yeah they’re growing every day! (laughs) MHK: Well with all this American food, I’m sure!

Q: Is it weird being in a new place compared to Ireland and Spain? Mark: This is the highest challenge, being in America. America is the hardest country to break. Oisin: America is where our music seems to fit the best, like in Ireland

people don’t quite get what we’re playing and they say, “Oh you sound very American.” And when we came here on our first tour, the fans… Mark: People were crying. I remember that gig in New York, I looked at this guy in the crowd and he was just bawling, crying, the song got to him. But you wouldn’t get that in Ireland. Oisin: If it weren’t for the American fans we got on our first tour, we probably wouldn’t have gotten to the MTV awards. So many people were voting from the states. Mark: Nearly all our album sales are from the states. MHK: What about Spain? Mark: It was a very tourist area; so most people were like, “just play Kings Of Leon or something.”

Q: Now that you guys have relocated to the U.S., what are your plans? Mark: We did a tour in the U.S. before and it was unbelievable. We were testing it out here and we kinda knew this was the right place for this band. The right type of music and the right type of crowds, hopefully by March or April, we’ll be on the road and touring our new album.

Q: Where would you guys like to see yourselves in the next few years? Mark: I think after touring this album, we got the second album halfway written already. So we wanna finish that up – hopefully before we hit the road. And I guess build a solid fan base. Fionn: I think the main priority is to make the first album successful. Nick: And to try and promote this album as much as possible. Get people to know who we are. Mark: I think getting the first album out there is the hardest, because we’re starting from scratch. At least with the second album, people will know who we are and we can build some hype.

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DJS WE LOVE

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Red Bull Thre3style is back and rockin’ full throttle as DJs from across the globe have commenced battling each other for the world championship. From the Seattle qualifier on Feb. 2 emerged a last man standing in our city: David Hatch, also known as DJ Cide. I decided to meet up with DJ Cide for a happy hour brew at Wasabi Bistro to catch up with him and discuss the competition. Q: DJ Cide, a.k.a. David Hatch, how long have you been behind the decks? A: I’ve been DJing for 15 years. Q: Did you grow up here in Seattle? A: I was born in Nebraska, grew up in Bainbridge Island. Then I moved to Seattle when I was about 17 and a half, and started doing shows up north.

Q: What inspired you to become a DJ? A: When I was 14-years old, my buddy Brian came home with a set of turntables, and we had no idea what we were doing with them. We started getting into scratching and watching movies, like “Juice,” and picking up more on it. Later on, we started doing house parties over in UW. It was all vinyl records too so we had to carry thousands of records in. It wasn’t money involved back then, it was about rocking the party. Sometimes they would pay us $50 or $100 to play, but it was so laborious to bring all those records in. It was more about playing wherever we could.

ou y battles dance PHOTOS PROVIDED WRITTEN

KATE TESCH MICHELE HANN KANG

Q: Was your family supportive in this endeavor? A: They are a super conservative family. I grew up in a very Mormon family. They didn’t quite know how to take me being a DJ, especially after I became a full-time DJ. They respected what I did, but they just didn’t understand it that much. I was a reggae DJ for years and they had seen me play a couple times here and there at those type of shows. Luckily, they drove up from Portland for the DJ battle. My mom and my dad and my sister were all here for the battle.

Q: At The Social? A: Yeah they actually got to see it – they got to see, essentially, for the first time what I actually do. My mom and my dad came up to see me after the show and they were really happy, but they were also very proud to see me being successful. My dad was out there with his iPad recording everything. I could see him in the crowd. Some of the pictures on The Social’s Facebook, you can see him in the crowd with the big iPad.

Q: Who’s someone you have looked up to since you first started spinning? A: You know what, there’s a lot of main, big DJs in the world that people

look up to a lot and I still look up to those guys. Three of them are judging the competition on the 25th: Z Trip, A–Trak and Jazzy Jeff. But the thing is, the guys I get to see the most are the ones that impress me the most. DJ Scene, Ryan (the guy I’m competing against), I’ve seen him play for over 10 years. That guy is a monster and I love watching him play in Vegas or wherever I see him at, and also Risk One. The guys that have had so much success are the guys I admire the most in the whole DJ community.

Q: Being a DJ requires you to work late at night, do you have any regimes to stay energized?

A: Well I’m used to the hours, but it’s also a detriment. On my nights off, I don’t get to sleep until around 2:30 a.m. – 3 a.m. So luckily, I have all my equipment in my living room so I can keep busy with my music on my days off. Another part of it is going out and meeting people, trying to get more opportunities and networking.

Q: How did you know you were ready to compete for the 2013 Red Bull Thre3style title?

A: Well I got the invitation to do it last year, and I’m so grateful that I did. I don’t think I really understood; I wasn’t prepared to see what the battle was gonna be. I’m really happy I got second to DJ Four Color Zack last year. I mean, he won the world final and I’m so happy for him. This year, I have a whole new mindset going into it. I had a more organized game plan of what I needed to do. That and a lot of preparation; three weeks of sitting in front of turntables, practicing that set and re-organizing the songs. You’re never prepared for when you’re gonna get the invite you know, nobody is. But you just gotta work at being comfortable at the event.

Q: What keeps you going underneath the pressure? A: Last year when I did it, my hands were shaking – I mean I was super scared. This year, I was nervous, but I’m more prepared. All of the DJs got together and we knew what set we were gonna play, so it is nerve-racking knowing that I’m going up against all these bad-ass DJs from around the nation, but at the same time, I know I’ll be prepared with the set that I have and I’ll try not to let the nerves get to me and just do the best I can. It may be a little harder this time, now even my friends are putting the pressure on me too, saying, “You gotta represent the city!”

Q: How did it feel to have so many supporters? A: I’ve always felt like I’ve had support in this city, but I was really humbled to hear so many people out there [The Social] yelling my name and everything. I had some friends just go above and beyond, even friends that NEVER go out to clubs came out to support and it feels really good.

Q: What is your favorite genre of music to play and why? A: Reggae – that’s what I grew up on, that music. I toured around the nation with some reggae artists when I was younger; it just fits a lot of my moods. As far as when I’m playing in the clubs, this may sound corny, but I like to play the happy music, like disco house, it’s fun, up-tempo, bouncy.

Q: Is there anyone you’d like to thank for helping you get thus far in your career?

A: Aside from the guys I look up to, I just wanna thank Rodger, DJ Violate, and Kippy from Platinum Records. Jeff Hawk, Warren, a bunch of the guys that have helped me out in the last year and have been there since the last competition.

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CLOTHES WE LOVE

KEEPING IT BRIEF

UNDERU4MEN SATISFIES HIGH-END SWIMWEAR AND UNDERWEAR ADDICTION written by Jamei June photo by Matthew Pew

We all know about Victoria’s Secret. But if she had a brother, what would his name be? Could it be UnderU4Men? The men’s boutique is located in Capitol Hill, right between Roy Street and Broadway, and it leaves very little to the imagination. When you walk by UnderU4Men, you can’t help but take a peek, even if it’s briefly. There you’ll find one of Seattle’s most selective boutiques for a specific fashion. Its inventory is strictly quality men’s below-the-belt attire. With over 50 brands to choose from, your preferred style, cut or product is most likely hanging from the walls. California’s famous Andrew Christian line is strategically displayed as the first line customers see when they walk in. Brands such as Diesel, aussieBum, Ben Cohen and many more from South America, London and Brazil are spread throughout the room. Since not all men desire cotton material, even if Skivvies’ ‘Sexy Bastard’ boxer briefs are temptingly attractive to someone looking to be just that, Un-

derU4Men carries a wide range of sweat-proof and breathable material, such as bamboo, nylon and modal. Despite impressing customers with prestigious swimwear and underwear, this small boutique sells more than just that. Offering to enhance a men’s appearance both underneath and outside of clothing, UnderU4Men carries a luxurious men’s cosmetic line, 4VOO Distinct Man. Men’s fragrance and loungewear are also sold. Although the store mainly attracts men, women are among the customers buying gifts, or even loungewear and comfy boxers for themselves. There is only one downside to guys walking into UnderU4Men: potential obsession. One of the company’s knowledgeable staff members, Colby Whitlock, warned, “If you haven’t made the switch to high-end underwear, you could get addicted!” It is a risk Seattle men should be willing to take.

709 Broadway E, Seattle (206) 324-6446

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NORTHERN BELLE

SALONS

WE LOVE

A SALON TAKES GETTING A HAIRCUT TO NEW LENGTHS written by Jamei June photo by Matthew Pew

Snip snip. Pop. Fizz. Top 40 music. Be prepared for all your senses to enjoy the experience as you lounge under chandeliers, while get your hair styled. Belle Marie Salon, located in North Seattle, combines class, sass and expertise. When you enter the salon, it’s not uncommon to find one customer getting a vibrant colored pixie and another client asking for a classic bob haircut. This is a salon that focuses solely on hair. Their services range from balayage to block color. Chemical treatments include everything from keratin treatments to perms. Haircuts range from mohawks to Miss U.S.A.-style locks. These looks appeal to a diverse clientele: college kids, young professionals and established career executives. The salon was established less than four years ago. However, with the New Year comes a new owner, Shaina Marx, who brings a new ambition. “I took an already awesome design and enhanced it. My goal is to take salon

to the next level, to the next step up,” said Shaina. One thing Belle Marie takes to the next level is customer confidence. The stylists at the salon are not competitive with each other; if one stylist believes another colleague can give the customer their desired look, Marx said the stylist would refer them. Shaina commented, “Our goal is to have clients have a great experience from all the stylists and my goal, as the owner, is that the stylists are happy too. We all work together as a team; that comes out as we do hair and create the fun environment.” Tess Sutich, who specializes in vivacious colors, adds that Marx’s goal is to be accomplished. Tess explained, “The atmosphere is my favorite part. Everyone has their own twist that they bring to the table.” Whether an individual wants a simple trim or a purple perm, every customer will walk out of Belle Marie with an excellent experience and style.

6512 Roosevelt Way NE, Seattle (206) 729-2761

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THE LEADERS Photographed by Julia Duffy Domrose • Production, Hair & Makeup by Jenascia Chakos Last Fall DList Magazine had the opportunity to team up with SpyOnVegas and held Seattle’s very first Best Man Competition. Focusing on raising money for the charity of their choice, many incredible men joined the race. We now have the pleasure of presenting then incredible men who came out on top SHOT AT THE PARLOR IN BELLEVUE.

CAPITALIST: BRAYDEN OLSON

Being the CEO of his own company by age 26 proves the secret to success is about character; how you treat others and what you can give back. As he knows success, Brayden proves it comes in more ways than one as this best man got the most votes overall raising $900 for his charity, March of Dimes. The non-profit organization helps moms’ pregnancies and research problems that threaten the health of babies.

THE HERO: DOUG CLERGET

A man that starts his own charities to help raise money for other charities pretty much spreads his heroism worldwide. He stays humble not looking at himself as a hero, but believing every person can be hero and make a difference in the world. Doug raised $600 for his Dollar Per Month Charitable Foundation that gets as many people to give a little and giving it to charities across the world.

THE REBEL: JUSTIN BARNES

This rebel may have a bad boy look and be into life risking stunts, but don’t be fooled because he’s one of the good ones. The combination of his sense of humor, politeness and laidback attitude entertains radio listeners nightly on Movin 92.5. Justin raised $800 for The Moyer Foundation supporting programs that directly serve critical needs of children in severe distress.

OF THE PACK

Styling by Jenascia Chakos & Jessica Delos Santos â&#x20AC;˘ Assisted by Stephanie Whitman & Delana Prudhomme

BOY NEXT DOOR: CONOR HANSEN

Respect and sincerity is what possesses this boy next door and defines him as a gentleman. With the golden rule treat others as you want to be treated, he goes above and beyond to be neighborly developing houses in the Seattle area and even once climbed up a tree to rescue a cat. Conor raised $600 for Big Brothers Big Sisters of Puget Sound that helps all children achieve success in life.

THE TALENTED: BERNARD BUTLER

To say this man has talent is an understatement. Being able to own the runways in multiple fashion shows is only icing on the cake for this writer, artist, actor, dancer, and poet. Simply inspired by people and everything around him he can turn words into art. Bernard raised $600 for FareStart, a Seattle based not-for-profit that provides meals and skills for the homeless and disadvantaged individuals.

THE SOCIALITE: RIC KENWORTHY

This man has been in the Seattle area social scene from throwing parties to independent hosting. It comes as no surprise he would take his experience and open up his own social spot in Bellevue, 1Hundered Bar & Bistro to entertain guests daily. Ric raised $700 for the Boys & Girls Club of Bellevue that gives young people a safe place to learn and grow to reach their full potential as adults.

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COVERGIRL

2013

FIFTEEN SHADES OF GREY

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Ronee Collins Makeup: Faces By Ja Hair: Meghann Oliberos Body Suit/Marlies Dekkers Cover & Jewelry/Stylistâ&#x20AC;&#x2122;s Own

Lorena Alyse Makeup: Justine Martinez Hair: Mackenzie Carbone Bra/High Waist Panties/Marlies Dekkers Spiked Cover/Moday Studded Leather Bracelet/LoveStory.com Spiked Bracelet/LivingRoyal.com Necklace/LivingRoyal.com Stone Bracelet & Rings/Stylistâ&#x20AC;&#x2122;s Own

Gloria Touch Makeup: Faces by Ja Hair: Meghann Oliberos Bra/Marlies Dekkers Necklace/Purple Aura Jewels Skirt, Belt & Earrings/Stylistâ&#x20AC;&#x2122;s Own

Sarah Duckworth Makeup: SK Artistry Hair: Matthew Lawrence Bustier/Only Hearts High Waist Shorts/LoveStory.com Sheer Cover/Moday Necklaces/Stylistâ&#x20AC;&#x2122;s own

Theresa Anna Makeup: Yessie Libby Hair: Nanealani Pickford Cover/Marlies Dekkers Bustier, Hot Pants & Jewelry/Stylistâ&#x20AC;&#x2122;s Own

Jenna Labour Makeup: Justine Martinez Hair: Mackenzie Carbone Bra/Marlies Dekkers Necklace/JustFab.com Shorts, Sheer Cover & Bracelets/Stylistâ&#x20AC;&#x2122;s Own

Alysha Ottrix Makeup: Yessie Libby Hair: Nanealani Pickford Tank & Lace Leggings/Vue Society Bralette/Marlies Dekkers Jewelry/Stylistâ&#x20AC;&#x2122;s Own

Simone Bullinger Makeup: SK Artistry Hair: Matthew Lawrence Swimsuit/Adicora Swimwear Jacket/LivingRoyal.com Necklaces/Stylistâ&#x20AC;&#x2122;s Own

Haley Wilson Makeup: Ashli Danielle Hair: Dior Carraway Bustier/Only Hearts Bottoms/Lolli Swim Blazer/Vue Society Bracelets/Lavish by Tricia Milaneze Necklace/Stylistâ&#x20AC;&#x2122;s Own

Brit Bliss Makeup: Faces By Ja Hair: Meghann Oliberos Bralette & Shorts/Only Hearts Jacket/Vue Society Necklace/Purple Aura Jewels Earrings/Stylistâ&#x20AC;&#x2122;s Own

Photography by Shawn Kinney

Bri Seeley presents The Escape Collection Available on Zappos.com in April, 2013 In Partnership with:

Seattle â&#x20AC;˘ Los Angeles www.briseeley.com

Spring Pop 2013 is offering all kinds of delicious colors & patterns for Spring. Have a taste!

PHOTOGRAPHY BY MCKLYN COLE PHOTO EDITING BY JHON CATANO PRODUCTION, ART DIRECTION BY JENASCIA CHAKOS STYLING BY JENASCIA CHAKOS & JESSICA DELOS SANTOS STYLE ASSISTANT COURTNEY “BISCUIT” BYRD MAKEUP BY JESSICA NEES HAIR BY MATTHEW LAWRENCE MODEL: SARA RACEY FOR FORD MODELS NYC

Assisted by Jessica Delos Santos • Hair by Kaycie Baker • Makeup by Shyn Midili Model: Teela for TCM • Behind-the-Scenes video by Dapper

Vest/Wildlife Works Necklace/Lunaversoul Earrings/Stylist’s Own

Sweater/KIK Vantage; Skirt/Wildlife Works; Shoes/Report Footwear; Clutch/Lusso Bags; Ring/Rebekah Lea

Jacket/Desigual; Tank/Wildlife Works; Pants/Denimocracy; Bag/Olivia + Joy; Jewelry/Lunaversoul; Headband/Wren & Glory; Shoes/Stylistâ&#x20AC;&#x2122;s Own

Jacket/Desigual Top/HOP Apparel Shorts/Denimocracy Shoes/Report Footwear Earrings/Lunaversoul

Jumpsuit/Abi Ferrin; Jacket/Eva Franco/Horseshoe Boutique; Cuff/Lunaversoul

Top/Rae Francis; Pants/Denimocracy; Bag/Olivia + Joy; Shoes/Report Footwear; Necklace/Lunaversoul; Ring/Stylistâ&#x20AC;&#x2122;s Own

Tank/Pima Doll; Denim Vest/Denimocracy; Pants/Desigual; Shoes/Report Footwear; Bag/Oscar & Anna; Necklace/Lunaversoul; Earrings/Rebekah Lea

PROVIDES RESTORATIVE AND COSMETIC DENTISTRY TO ALL AGES

DR. ELIZABETH FINNESSY MENTION THIS AD TO RECEIVE FREE BLEACHING WITH NEW PATIENT EXAM GOOD THROUGH 5/31/13

509 OLIVE WAY SUITE 1132 | SEATTLE, WA 98101 | (206) 447 9397