Seattle
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”Chef Danielle Custer (an F&W Best New Chef 1998) returned to Seattle to open this spacious, spotlighted salon, bringing with...” MORE>> |
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”At ART, its restaurant, chef Kerry Sear sends out kampachi (yellowtail) with paintbrushes and a palette of 15 sauces so...” MORE>> |
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”Playful riffs on homey desserts, like cookie sticks with chocolate dipping sauce....” MORE>> |
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”Chef Jason Wilson cooks impeccable Northwestern cuisine in a 100-year-old building so charming, you feel as though you’re at a...” MORE>> |
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”C is for... all the candy-coated confections that have suddenly become the main course at cafés across the country....” MORE>> |
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”Tom Douglas opened Dahlia Lounge—still one of Seattle’s best restaurants—in 1989, and he’s launched three more places since: the fish...” MORE>> |
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”Built in 1954, the Wallingford neighborhood location...” MORE>> |
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”Yodels (a.k.a. Ho Hos) made a regular appearance in Sue McCown's lunchbox when she was a kid. She still delights...” MORE>> |
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”Young Brit Gavin Stephenson cooks formal French with a little attitude: crab cake, razor clam and popcorn shrimp; potato ravioli...” MORE>> |
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”The Hi-Life churns out regional dishes with a twist: wood oven–roasted oysters, applewood grilled salmon, and wild-mushroom pizza....” MORE>> |
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”the short menu focuses on appetizers and pastas, like fettuccine with guanciale (cured pork jowl) and hedgehog mushrooms...” MORE>> |
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”I’ve never had a whole fish so impeccably co...” MORE>> |
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”Striking black-and-white photographs of Mexico at La Carta de Oaxaca set the mood for lamb birria....” MORE>> |
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”One of Seattle’s best and most elegant restaurants. Perfectionist chef Scott Carsberg painstakingly sources ingredients for his Northern Italian menu....” MORE>> |
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”Johnathan Sundstrom’s back-to-the-land dishes, served in an exposed-beamed dining room, have inspired numerous acolytes. ...” MORE>> |
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”At Lola, which he opened in the Hotel Ändra, he's taking on Greek food. The kitchen turns out meze, kebabs...” MORE>> |
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”The seafood-centric menu at this miniscule space is based on absurdly fresh ingredients. That’s because the chef shops twice a...” MORE>> |
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”Sophie and Eric Banh prepare awesome modern Vietnamese dishes like wok-seared venison with yellow curry, complemented by wine director Tim...” MORE>> |
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”Justin Neidermeyer offers his hand-cut pastas three nights a week in his first-floor pasta-production kitchen; his apartment is on the...” MORE>> |
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”'Bronzed salmon' sandwich with a big pile of bistro fries—all that and a view overlooking a canal and bridge at...” MORE>> |
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”Dishes like pan-fried mussels with mint pesto will be made with herbs plucked from a garden behind the restaurant...” MORE>> |
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”Quinn's brings on the London gastropub (wild-boar sloppy joes!). ...” MORE>> |
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”...dishes up only the freshest Northwest fare before unbeatable views...” MORE>> |
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”Visiting Japanese baseball players swear by Saito's specialties, such as fresh ankimo (monkfish liver)....” MORE>> |
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”And at Seattle's Salumi, Armandino Batali pairs fennel salami with beet greens and mozzarella....” MORE>> |
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”No printed menus to be found here; every day, Matthew Dillon uses a chalkboard to handwrite the changing selection of...” MORE>> |
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”Skillet’s pride is its juicy burger, made with fatty Kobe-style beef and topped with Cambozola cheese (a creamy hybrid of...” MORE>> |
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”Taste the best of Puerto Rico—smashed plantains, deep-fried catfish, coconut flan—at Sofrito Rico....” MORE>> |
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”...last summer, Neidermeyer opened Spinasse, an in...” MORE>> |
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”For Seattle’s beer locavores...” MORE>> |
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”In the papaya-colored dining room, at tables surrounding a giant fire pit, crowds dig into crispy coconut rice cakes topped...” MORE>> |
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”Tavolàta, in trendy Belltown, is a two-level space with a 30-foot communal table and family-style dishes...” MORE>> |
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”Tilth, located in an unassuming bungalow, is the epicenter of Seattle's locavore movement. Chef-owner Maria Hines's stunning mini duck burgers...” MORE>> |
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”Sample octopus imported from Valencia and kalmotxo, a drink made from red wine and Coke at this Basque-themed tapas bar. ...” MORE>> |
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”Ethan Stowell of Seattle’s Union, an F&W Best New Chef 2008, prepares unbelievably satisfying...” MORE>> |
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”Volterra specializes in contemporary Tuscan cuisine (truffle bruschetta, homemade pasta in duck ragù)....” MORE>> |
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”This upscale izakaya fuses Asian and Western cuisines with dishes like nori-flecked fries and daikon radish gratin....” MORE>> |
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”Ben Dougherty and partner Kacy Fitch pore over old cocktail guides in search of quirky forgotten recipes to serve at...” MORE>> |
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