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Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has become one of the culinary capitals of the nation. Fearless young chefs have stepped in and raised the bar. Fresh and often foraged produce, local seafood, and imaginative techniques make the quality of local c
Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has become one of the culinary capitals of the nation. Fearless young chefs have stepped in and raised the bar. Fresh and often foraged produce, local sea
Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has
Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has become one of the culinary capitals of the nation. Fearless young chefs have stepped in and raised the bar. Fresh and often foraged produce, local seafood, and imaginative techniques make the quality of local cuisine even higher.
Seattle's dining scene has been stoked like a wildfire by culinary rock stars who compete on shows like Iron Chef, Top Chef, and regularly dominate "best of" lists. Seattle chefs have won big in the prestigious James Beard competition, with Renee Erickson of Bateau, Walrus and the Carpenter, and the Whale Wins taking the "Best Chef Northwest" title in 2016 and creative genius Edouardo Jordan named one of Food and Wine Magazine's "Best New Chefs." The city is particularly strong on new American, Japanese, and Vietnamese cuisines. Chefs continuously fine-tune what can best be called Pacific Northwest cuisine, which features fresh, local ingredients, including anything from nettles and mushrooms foraged in nearby forests; colorful berries, apples, and cherries grown by Washington State farmers; and outstanding seafood from the cold northern waters of the Pacific Ocean, like wild salmon, halibut, oysters, Dungeness crab, and geoduck. Seattle boasts quite a few outstanding bakeries, too, whose breads and desserts you'll see touted on many menus.
Seattle is also seeing a resurgence in American comfort food, often with a gourmet twist, as well as gastropub fare, which can mean anything from divine burgers on locally baked ciabatta rolls to grilled foie gras with brioche toast. But innovation still reigns supreme: local salmon cooked sous vide and accompanied with pickled kimchi or fresh-picked peas can be just as common as aspic spiked with sake and reindeer meat. Many menus feature fusion cuisine or pages of small-plate offerings, and even high-end chefs are dabbling in casual ventures like pop-up eateries or gourmet food trucks. Many, if not most, of the top chefs own their businesses as well, and in recent years they’ve spread their talents around, operating two or three complementary ventures (or, in Ethan Stowell’s case, more than a dozen and counting, while Tom Douglas has nearly 20, plus a cooking school and farm). The trend toward informality and simplicity particularly plays out when it comes to dessert; most neighborhoods boast branches of at least one of the city’s popular, independently owned cupcake, doughnut, or ice-cream shops. Regardless of the format or focus, one thing's for sure: chefs are highlighting their inventions with the top-notch ingredients that make Pacific Northwest cooking famous.
Welcome to the year-round beach party at this Caribbean barbecue and sandwich shop located in an old gas station—even though the water is only Green Lake and its across a six-lane highway. The neon-green building with hot pink and blue graffiti sets the tone and the sand-covered floor drives the message home that no matter the weather in Seattle, Bongos brings the island sunshine. The menu of sandwiches and casual plates includes Jamaican, Cuban, and Trinidadian flavors, like the Desi with citrus braised pork and caramelized onions, or the shrimp po'boy with chili sauce and mango slaw, while plantains and yuca fries are must-order sides. Make sure you dress appropriately: this beach party is all outdoors and the partial cover doesn't offer much protection from the elements.
6501 Aurora Ave. N., Seattle, Washington, 98103, USA
This outstanding sushi restaurant quietly nestled in Green Lake brings diners in droves. Fresh sushi is the mainstay, along with signature rolls such as the Green Lake variety, with salmon, flying fish eggs, asparagus, avocado, and marinated seaweed, or the Wallingford, with yellowtail, green onion, cucumber, radish, sprouts, and flying fish eggs. Definitely spring for the omakase (chef's menu), which can include anything from fatty tuna, shrimp, octopus, and albacore to salmon, yellow tail, hammer jack, and unagi. Straightforward decor and ambiance make it easy to concentrate on the delicious food in front of you. Regulars swear by the agedashi tofu. Non-sushi entrées are also available, including teriyaki and a tempura dinner with prawns.
This Green Lake sandwich shop is as cute and modern as the illustrations on the menu board hanging over its counter. The Vietnamese sandwiches on offer get fun new names like the Mekong (grilled pork) and Sapa (sauteed tofu) but stay true to the flavor of classic banh mi, stacked with jalapenos, pickled carrots and daikon, and basil-cilantro aioli. They also offer similar ingredients in bowl form, as well as a wide variety of customizable bubble tea options. Food and drinks come out quickly, and the Green Lake adjacent location makes it an excellent stop for picking up a picnic to take to the park.
7130 Woodlawn Ave. NE, Seattle, Washington, 98115, USA
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