A rooftop lounge above Fogo de Chão's downtown Seattle spot offers 360-degree skyline views, fireplaces and a cocktails-first menu.

An emergency C-section at Woodland Park Zoo on May 24 delivered a healthy 5.4‑lb baby gorilla; keepers and a volunteer medical team say both mom and infant are recovering.

Senators Ted Cruz and Maria Cantwell unveiled the Protect College Sports Act — a bipartisan package to limit transfers, curb NIL loopholes and allow voluntary media-rights pooling with protections for women's sports.

Hundreds of Good Samaritan nurses picketed in Puyallup, pressing MultiCare over proposed contract changes they say would cut staffing protections and reflect discriminatory language.

A late-night blaze on North Yakima Avenue killed one person and forced other residents out; Tacoma Fire says the fire was contained to a single unit.

Nobu will open its first Pacific Northwest restaurant at Avenue Bellevue and rebrand the complex’s residences, adding a high‑end dining and real‑estate anchor to downtown Bellevue.

A 55-year-old man died after a pickup ran into a ditch outside Graham; a passenger and a puppy were hurt.

A deadly blaze hit an apartment near Wright Park on May 27, leaving one person dead while fire and police investigate. Neighbors and officials remained on scene.

Seattle advanced a targeted upzone that loosens rules for mass‑timber and Passive House projects and aims to unlock thousands of homes if approved.

Sunny Wednesday with highs near 72°F; rain likely late Thursday night into Friday. Boaters, watch for a Gale Watch in the Strait.

A man was found dead in Madison Park on Sunday evening; Seattle police have opened a homicide investigation and are asking for tips.

Couple of Scoops, an inclusive ice cream and candy shop in Gig Harbor, has a grand-opening date next Saturday and plans two dozen flavors plus sugar-free treats. The owners say hiring adults with disabilities is central to the concept.

Pidgin Cooperative—born as a farmers‑market ramen and taco stand—has opened a worker‑owned restaurant at Fishermen’s Terminal, run by six equal co‑owners and built around local sourcing.