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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.
Every Seattleite knows their favorite banh mi shop, and this quick, convenient spot is often a winner; try the "three kinds of ham" sandwich here to see if you agree. Tables brim with colorful Vietnamese sweets and grab-and-go meals. Order at the counter for the hot buffet or a freshly made sandwich.
Though the Portland-based ice-cream chain has since opened stores up and down the West Coast, it found a welcoming home on Capitol Hill, where its "farm-to-cone" style of ice cream is respected, and the creative, sometimes a little out-there monthly specials don't scare anyone.
It's undeniably touristy, but the views simply can't be beat on a summer afternoon. Famed for its Sunday and holiday brunches and view of Seattle's skyline across the harbor, Salty's offers more in the way of quantity than quality—and sometimes a bit too much of its namesake ingredient—but it's a couple of steps up from the mainstream seafood chains. If you can get a table with a view, order a wine by the glass and a cup of chowder or some crab legs, and enjoy.
The charming old house smack in the middle of Ballard's main drag stands out among the shops in much the same way that San Fermo's menu of classic Italian dishes made with seasonal ingredients stands out with its simple, elegant excellence. Appetizers of grilled vegetables and snacky starters pair perfectly with glasses of Prosecco on the porch that wraps the side of the restaurant, while rustic house-made pastas and hearty meat dishes match the Italian red wines and low light of a late dinner in the dining room.
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.
To many loyal patrons, Serafina is the perfect neighborhood restaurant: burnt-sienna walls topped by a dark ceiling convey the feeling of a lush garden villa, a sense heightened by the small sheltered courtyard out back. Menu highlights include grilled eggplant rolled with ricotta and basil; asparagus with an egg and truffle oil; and gnudi with rotating ingredients such as mushrooms, nettle, or beef cheeks. Note that Serafina is close to Capitol Hill, in the Eastlake neighborhood, so definitely spring for the short cab ride here.
Serious artisanal pizzas are worth the wait here—and there will be a wait at this tiny Belltown restaurant. Famed local restaurateur Tom Douglas delivers chewy, buttery crusts anchored by such toppings as fresh arugula, guanciale (cured pork jowl), and a soft egg; or Meyer lemon, chili, and buffalo mozzarella. Wash it down with a local brew, a glass of local wine, or some bubbly. High seats and communal tables crowd this bustling space. There's also larger locations in South Lake Union and inside the Starbucks Reserve Roastery on Capitol Hill.
For budget-friendly and oh-so-good Sichuan cooking, head to this simple spot in the Asian Plaza strip mall east of I–5. The atmosphere is ordinary, but the service is friendly and the food here is as traditional as it gets. Dry-cooked string beans (available with a variety of meats), Kung Pao chicken, delicious dumplings, spicy Sichuanese ravioli, and ma po tofu (a spicy combination of tofu and minced pork) are favorites; the sizzling hot pot is popular and good; but the house-made noodles are unmissable.
Like the Edgewater Hotel that houses it, Six Seven would be noteworthy for its views of Elliott Bay and the Puget Sound alone, especially if you opt to dine at the café tables lining the deck at sunset. Regionally sourced seafood such as planked salmon, miso-glazed black cod, and a flavorful bouillabaisse take top billing on the menu, which also features dishes like lamb ragout pasta and Roquefort-crusted filet mignon alongside an award-winning wine list.
Forget smoke and mirrors, this Korean barbecue spot fills up every night with smoke and meat-eaters. While most of the city's Korean food scene sits in the suburbs, this quality-focused restaurant presents trays of impeccable sliced beef, pork, and chicken. The extensive menu of soju, along with beer and cocktails, draws a crowd in for the bar, which fits with their other specialty: drinking snacks.
One of Seattle's top Thai restaurants (in a crowded field), Srivilai quietly proffers an excellent slate of standards. Friendly, accommodating service in a spare but elegant space combined with a moderately heavy hand with flavors and spices make it a local favorite. Though it serves a fairly simple menu, look for a few of the specials that allow the kitchen to show off, like roasted duck salad and wild salmon curry. A good list of beer, wine, and cocktails also helps this place stand out.
The "Staple" side of this Ethan Stowell restaurant might mean gnocchi with corn and chanterelles or a whole grilled branzino. But visitors to the glam, remodeled, historic brick building are best served by going "fancy," meaning the chef's menu dinner where diners are presented with several courses (technically four, but the appetizer usually consists of a few different plates) of whatever the cooks are playing with on the line that night—cured meats, salads of exotic greens, handmade pastas, seasonal desserts. You won't know what's coming next, but it's usually remarkably good.
Stylish and swimming in light, the oak paneling, dark accents, and wide windows onto bustling Ballard Avenue give this quasi-Italian joint an exciting vibe. The menu keeps one foot firmly rooted in Italy, with sections for pizza and pasta on the menu full of Mediterranean sensibilities. But it also pays heed to Northwest ingredients like Hama Hama clams in the soup and local mushrooms on pizza. Astute eaters will also find hints of global influence: gojuchang, poblano peppers, and fish sauce. The excellent bar boasts, in addition to traditional drinks, a wide variety of nonalcoholic cocktails.
The seafood is as blindingly fresh as one would hope for at a Seattle sushi bar, but chef Taichi Kitamura ups the ante by adding seasonal, sustainable, and Northwest touches such as pork loin from sustainable Skagit River Ranch with organic watercress. Order a series of small plates at the blond-wood tables, like oysters from nearby Totten Inlet in ponzu sauce, or impeccable spot prawns in soy-butter sauce—or put yourself in Kitamura's more-than-capable hands for omakase at the 13-seat bar. This is in the Eastlake neighborhood, a short cab ride from Capitol Hill.
After working her way through school at a chain ice-cream shop, UW graduate Lois Ko bought the space and opened up an independent local ice creamery, committed to making each ice cream from scratch daily using organic, local ingredients whenever possible. The passion for quality ice cream shows both in standard flavors like sweet cream and salted caramel, and in the originals, like makgeolli (Korean rice beer) or kettle corn. Plenty of vegan options round out the selection, and the cones and cookies for ice cream sandwiches are both baked in-house.
Wildly popular with savvy diners from across the city, this Vietnamese haunt really doesn't look like much from the outside—and the entrance is through a cramped parking lot (which it shares with Sichuanese Cuisine restaurant)—but once you're inside, the elegantly simple space is extremely welcoming. Try the spring rolls, which are stuffed with fresh herbs, fried tofu, peanuts, coconut, jicama, and carrots; authentic bánh xèo (a crispy, stuffed rice pancake); spicy pho; the signature "seven courses of beef"; and, to finish, grilled banana cake with warm coconut milk. Service is attentive and reservations are recommended.
This tiny space hidden inside an aging mall is modern and lovely and the food is transportive. Reserve far in advance for one of the few coveted spots at Hideki Taneda's counter where each diner receives a progression of dishes, built from seasonal ingredients transformed into elaborate flavors and stunning presentations. While the menu changes often, guests can expect to see plenty of seafood, both local and imported from Japan.
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.
This Belltown favorite is helmed by superstar-chef Ethan Stowell (also of How to Cook a Wolf and Staple & Fancy), who is known for his way with fresh pasta. Serving up Italian goodness by the plateful in an industrial-chic bi-level space, Tavolàta is a decidedly lively, loud, and delicious night out on the town. The bar serves simple, elegant cocktails (Campari or Cynar with soda never fails). Start with a chickpea salad, buffalo mozzarella, or chilled heirloom tomato soup. Homemade pasta is the main draw here, such as fresh campanelle with mussels, squash, preserved lemon and pesto, or linguine with clams, garlic, and chili. Meat offerings are traditional with flair: the pork chop is vivified with currants and grilled radicchio; fresh halibut is poached in olive oil with escarole and mushrooms. A second location serves Capitol Hill.
This might be the cheapest Thai restaurant in town, but rock-bottom prices aren't the only reason this place is always packed—the food is delicious, authentic, and spicy (two stars is usually pretty hot). Plus, you get dinner and a show as the flames lick up the woks in front of the bar. Students and foodies pack in for garlic chicken, spicy curries, Thai coconut soup with shrimp, and rich, flavorful pad Thai. Tables can be hard to come by during the dinner rush, but there's usually space at the counter that lines the open kitchen.
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.
A casual burger shack from a fine-dining chef means flavor and execution that are always on point. The controlled chaos of this family-friendly joint can make it hard to get an outdoor table on sunny days, but the lines and wait are worth it for the perfectly cooked burgers that range from a classic beef patty to a house-made vegetarian option. The local meat is flavorful and stands alone, but the creative toppings and combo burgers, like lamb with griddled peppers and onions, Manchego cheese, and fried lemons, make this more than just another roadside shack. Giant milk shakes and crispy onion rings are a must for kids, while adults will want to check out the row of local craft brew on tap.
By bus or car, this is on the way from the Downtown tourist area to the zoo.
Also a sight to see, the Uwajimaya food court offers up noodles of all sorts, Hawaiian plates, Korean barbecue, and mochi doughnuts that draw lines.
Uwajimaya has a lively food court offering a quick tour of Asian cuisines at lunch-counter prices. The deli offers sushi, teriyaki, and barbecued duck; fresh spring rolls served with hot chili sauce at Saigon Streets; plus tacos and a poke counter. Finish your meal with some cream puffs at Beard Papa's, fish-shaped pastries at BeanFish, or mochi doughnuts from Dochi, or simply stroll the aisles for fun snacks like rice candy, gummy delicacies, and mochi ice cream.
A sibling spot to the Mexican steakhouse next door, this ode to Mexican coffee serves a single-origin bean grown by a cooperative in Oaxaca and roasted locally by Fulcrum. Fresh-squeezed orange juice and tres leches cakes complete the feel of a contemporary Mexico City café, but a few touches keep it Seattle, including the assortment of locally baked pastries.
If you visit Valhalla for lunch, be sure to bring a Viking-size appetite. The sandwiches are enormous, like the piled-high house BBQ pork with chipotle sauce, or El Duderino, which features chicken topped with chorizo, avocado, and jack cheese. The sides are hearty as well: macaroni salad, tots, and slaw. If you want to save a few calories, you can order the sandwiches bowl-style. You’ll still leave stuffed.
Victrola is one of the most loved of Capitol Hill's many coffeehouses, and it's easy to see why: the sizable space is pleasant and the walls are hung with artwork by local painters and photographers. The coffee is fantastic, the baristas are skillful, and everyone, from soccer moms to indie rockers, is made to feel like this neighborhood spot exists just for them. If 15th Avenue East is too far off the beaten path for you, there are also branches at 310 East Pike Street, between Melrose and Bellevue, as well as in Beacon Hill and Downtown.
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