Restaurants in Washington
This Gig Harbor restaurant specializes in American fare with a focus on Pacific Northwestern ingredients. The dining room resembles a hunting lodge, with taxidermy heads mounted on the walls, a large stone fireplace, and wooden paneling.
Though vegetarians are plentiful in Olympia, shellfish fans are, too; find them slurping Fanny Bays, from next-door Puget Sound, at the Oyster House.
With oversized, arched casement windows overlooking Pike Place Market and its famed clock, Matt's truly is in the heart of the market. The 53-seat restaurant has a cozy, intimate vibe, with vintage-meets-loft decorating touches like checkered floor tiles and a high, beamed ceiling.
A pioneer of small plate dining in Seattle, James Beard Award-winning chef John Sundstrom established this New American restaurant in 2003.
Dick's Drive-In, founded in 1954, is Seattle’s oldest, continuously operating fast-food restaurant, and the burgers, fresh-cut fries, hand-whipped shakes, and hot fudge sundaes still follow the original recipes.
Sophisticated cooking (house-made tagliatelle with mushrooms and Oregon black truffles) shines in a swanky open space with exposed brick and beams.
This downtown steakhouse offers an elegant dining environment, with its dark wood-panelled walls, plush forest-green velvet banquettes, and white-tablecloth service.
Chef John Sundstrom (who made his name with sister institution - and next-door neighbor - Lark) serves smoked white-been tartine and tuna crudo with lemon.
Dinner at The Herbfarm is a four or five hour experience. Guests are greeted with a pre-dinner beverage and taken on an herb garden tour before sitting down for the 9-course tasting menu.
Have an elegant dinner of Asian-influenced seafood at a water-view table.
The mouthwatering signature sandwich combines Dungeness and Pacific meat on toasted sourdough. Bonus: an unironically retro interior with wraparound vistas of the Strait of Juan de Fuca.
The first of chef-impressario Tom Douglas's numerous Seattle establishments, Dahlia opened in 1989 and is credited with practically inventing contemporary Pacific Northwest cuisine, with its focus on local, sustainably produced ingredients, and fusion of Asian and American flavors, and cooking te