A strict no reservations policy means diners can expect to wait up to two hours for a table at this bustling Queen Anne newcomer. The lines only stand to get longer as Food & Wine magazine announced chef/co-owner Ethan Stowell one of its 2008 Best New Chefs for his other Seattle venture, Union. Hip crowds come for the simple yet flawlessly executed family-style fare. Think baked polenta drenched in butter, beef tongue in braising jus, or a delicate frisée salad with pears and pecorino cheese. Plan to arrive super early or late (they serve until midnight) to snag a table.
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