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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 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.
The sophistication, elegance, and excitement of Mamnoon are rare in Seattle's excessively casual restaurant culture. Try inventive Middle Eastern foods like pumpkin dumplings, chicory salad with sour mint dressing, and labneh cheesecake, in a transportive environment that matches the enchanting menu. The restaurant also offers easy and affordable options at lunch, making it a convenient choice if you're heading up the hill to explore.
This elegant Lebanese restaurant serves an enormous menu of Halal cuisine, including flavorful mezze, all-day breakfasts, and plenty of meat on a stick. For more casual meals, they have a few Middle Eastern street foods and sandwiches. Everything comes rich with spices alongside fluffy, freshly baked pita. The huge selection includes plenty of vegetarian and gluten-free items, with attention to allergens. Because it is fully Halal, there is no alcohol served, but it has a terrific selection of non-alcoholic drinks, from blended juices to cardamom-infused Turkish coffee.
Conveniently located in the heart of the Olive Way bar scene, this walk-up window caters to the drinking crowd with its late-night hours but serves its Middle Eastern sandwiches all day. The menu centers on saj, a thin bread that wraps around eggplant, meat, cheese, or falafel like a burrito, or comes with dips like muhummara, baba ghanouj, or hummus. There's no seating in the restaurant, so many customers bring their food next door to Montana Bar or to one of the parklets lining the street.
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