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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.
When the family behind a fifth-generation shellfish farm decides to open a restaurant devoted to their signature products, the result is a temple to those oysters, mussels, and clams. Cool colors, a metal bar, and big windows give the urban restaurant a distinctly beachy feel, which seems appropriate for digging into dozens of the region's acclaimed bivalves. Start with the raw oysters and a few other types of chilled seafood for the most pure taste of the Pacific Northwest, but know there's plenty of chowder and steamed mussels to warm you up afterwards.
124 Republican St., Seattle, Washington, 98109, USA
Art meets seasonal ingredients in the traditional multi-course kaiseki meal, and here, it also intersects with the bounty of the Pacific Northwest. Eight courses of local seafood, premium meat, and foraged treasures show off the chef's mastery of various techniques. Look for fresh nigiri, grilled Wagyu beef, and refreshing broths, served at the chef's counter or the tables, in a minimalist setting that keeps the focus on the quite attractive plates.
Canlis has been setting the standard for opulent dining in Seattle since the 1950s, and the food, wine, practically clairvoyant service, and views overlooking Lake Union are still remarkable. Executive chef Aisha Ibrahim draws on local flavors and her own experience at Asia's top restaurants to flavor the finest meat and freshest produce. The prix fixe menu offers a choice of appetizer, entree, and dessert, but includes many more courses and plenty of surprises. Men are requested to wear a suit or sport coat and casual or athletic attire is not permitted. If the dining room seems too formal, the bar menu is more wallet-friendly and you don't need a reservation.
2576 Aurora Ave. N, Seattle, Washington, 98109, USA
You won't find a quicker or more affordable snack than a few burgers and a milkshake at this Seattle classic. The only location of the local chain (dating back to 1954) that offers indoor dining, its bargain-basement prices and late-night hours make it an enduring favorite.
500 Queen Anne Ave. N, Seattle, Washington, 98109, USA
This tiny, 24-seat restaurant quietly turns out exciting and innovative food in the form of visually stunning small plates. Tables are seated beside wide windows overlooking the serene side of Queen Anne. Along with the a la carte menu, a five-course chef's tasting menu is always available and includes special local ingredients like geoduck (giant clam). The beautiful dishes always feature intriguing local ingredients and products such as licorice mint and black garlic maple butter. The chef’s signature dessert, “lick the bowl,” is an unmissable riff on cake batter made with foie gras.
If you're looking for something more casual, head to the kid-friendly sister restaurant, Big Max Burger Co., a block away.
2209 Queen Anne Ave. N, Seattle, Washington, 98109, USA
This sleek eatery features fresh, artisanal ingredients. Starters run the gamut from cured-meat platters to roasted almonds, pork terrine, chicken-liver mousse, and arugula salad, while tasty mains focus on simple handmade pastas, like orecchiette with sausage, garlic, and ricotta.
2208 Queen Anne Ave. N, Seattle, Washington, 98109, USA
This small restaurant brings together the flavors and techniques of Korean cuisine and cutting-edge global style to create a unique, innovative combination. The concise menu features intriguing combinations such as pistachio cream and lettuce, along with new spins on comforting classics, like the beloved house fried rice with squid ink. Though portions are on the light side, that just makes it easier to order everything you want to try, and all of the dishes come to the table looking like works of art.
Quick and sleek, this bubble tea and banh mi shop makes it easy to pop in for a customized beverage or flavorful sandwich. The screen menu shows the extensive tea and coffee options, including pink salt cheese crema. The food menu also includes vermicelli bowls, pho, and a few small bites if you're sticking around at the indoor tables or the parking lot patio.
2231 Queen Anne Ave. N, Seattle, Washington, 98109, USA
A complete remodel changed the Seattle Center food court from an only-if-you're-desperate stop into a quick-bite destination. Several local restaurant groups have erected walk-up windows or shops here, from skillet burgers to Seattle fudge. The space, redesigned by Graham Baba Architects (responsible for several of the sleekest historic remodels around town), harkens back to the building's original use as a wartime armory, revealing big steel columns but opening up more light and space to enjoy your meal.
Though better known for making espresso machines than espresso, La Marzocco brings a sprawling open café, gorgeous light, and incredible coffee and coffeemakers to Seattle Center. Sharing space with Seattle’s cherished public radio station, KEXP, the café brings in a different roaster—their drinks, experts, and style—each month. Beyond trying the visiting coffee, customers can peek into the studios, play with La Marzocco’s espresso machines, and even ask the baristas for espresso-making tips. With good music, plenty of room, and comfortable seats, it is the perfect place for a break from touring around. Excellent pastries come in daily from local bakeries.
While the food is passable, the real draw here is the decor: "Collections" refers to that of Dale Chihuly, the inspiration for the café (it's part of the Chihuly Garden and Glass campus). Chihuly is a lifelong collector of everything from bottle openers to radios to vintage accordions and much, much more—and a vast array of his findings are displayed on the walls, suspended from the ceiling, and even encased in the table tops. The seasonal menu features local ingredients in dishes like the spiced carrot fritters and grilled Pacific octopus, while entrées run the gamut from homey options like macaroni and cheese to brightly flavored chopped salads, and a burger topped with bacon and red onion jam (Chihuly likes to order the latter during his frequent visits). Prices are extremely reasonable—unlike what you might expect from a museum restaurant.
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