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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.
The lines are long for hearty, unforgettable sandwiches filled with superior house-cured meats and more at this shop, originally founded by famed New York chef Mario Batali's father Armandino. The oxtail sandwich special is unbeatable, but if it's unavailable or sold out (as specials often are by the lunchtime peak) order a salami, bresaola, porchetta, meatball, sausage, or lamb prosciutto sandwich with onions, peppers, cheese, and olive oil. You can order whole or half sandwiches. Most people opt for takeout, or grab one of the tables in the packed dining room.
404 Occidental Ave. S, Seattle, Washington, 98104, USA
Oysters don’t get any fresher than this: Taylor, a fifth-generation, family-owned company, opened its own restaurant in order to serve their products in the manner most befitting such pristine shellfish. The simple preparations—raw, cooked, and chilled—are all designed to best show off the seafood with light broths and sauces and a few accoutrements. This is the place to come for a true sense of the Pacific Northwest’s “merroir”—taste of the local waters, including the (in)famous local giant clam, the geoduck, which is mostly known for its unique, somewhat lewd shape. Proximity to the stadium makes this the perfect destination for Seattle’s quirky local tailgaters, who often prefer a dozen fresh-shucked bivalves to chili or barbecue.
410 Occidental Ave., Seattle, Washington, 98104, USA
Enjoy traditional Italian-style espresso, pastries, and paninis at this full-service wholesale roaster and flagship retail location for the local brand. Set in a historic brick building with indoor and sidewalk seating, the café also serves Italian beer and wine.
320 Occidental Ave. S, Seattle, Washington, 98104, USA
In addition to its navy-blue exterior and cheeky name, this small, upscale gastropub is known for simple craft cocktails made by devoted mixologists and a small but spot-on menu of comfort foods. The bar offers several snacks (olives, nuts, fries) and small plates ideal for sharing as well as heartier options including a shrimp po'boy and classic burger with fries at lunch. Damn the Weather's supper menu features specials such as mushroom gumbo and guanciale stew alongside lighter small plates like a green salad, and beets and burrata on farro. Tucked into a historic Pioneer Square building, it's the perfect cozy spot to pop in during a Seattle downpour.
Tuscan and southern Italian cooking blend to create soul-satisfying dishes such as veal osso buco, homemade ravioli, linguine alle vongole (with clams), and eggplant Parmesan. Ceiling-to-floor draperies lend the dining room understated dignity, and intoxicating aromas waft from the kitchen to the restaurant's small outdoor patio that sits beneath a canopy of lights. Reservations are recommended.
Already a familiar name in the Seattle wine scene, Locus Wines recently debuted a bright, modern tasting room that showcases food-and-wine pairings. The small menu features flights served with a small bite that perfectly complements each pour—like a caramelized onion and lamb pastry square matched with the signature Locus Red—although Locus also offers wine by the glass and a few light snacks, including a kale salad and pillowy meatballs, as well as a brunch on weekends.
307 Occidental Ave. S, Seattle, Washington, 98104, USA
In an airy building right on the corner of Occidental Square, The London Plane is a gorgeous multipurpose space that also includes a small artisanal shop, florist, and bakery. The daytime menu (until 3 pm) features mostly vegetarian light bites, many with Mediterranean-inspired flavors, from classic pastries and quiches to grain-enriched salads and seared albacore. From 3 to 6 pm, a snack menu complements the wine, beer, and cocktail offerings.
300 Occidental Ave. S, Seattle, Washington, 98104, USA
A colorful local favorite among coffee shops: even Seattleites who don't haunt Pioneer Square will happily hunt for parking to spend a few hours here. In one of Pioneer Square's great brick buildings, with high ceilings and a few artfully exposed ducts and pipes, Zeitgeist has a simple, classy look that's the perfect backdrop for the frequent art shows held in this space.
171 S. Jackson St., Seattle, Washington, 98104, USA
Housed in one of Pioneer Square's beautiful old redbrick buildings, Grand Central has been churning out loaves of fragrant bread, sandwiches, soups, and cinnamon rolls to Seattleites for decades. The spring chicken salad sandwich is loaded with house-roasted chicken, fresh herbs, asparagus, and lettuce on potato bread; the grilled ham and cheese comes with sweet mustard on delicious marbled rye. This is a fun stop before an afternoon of touring the area's art galleries, but be sure to grab a cinnamon roll or triple-chocolate cookie for the road.
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