Fodor's Expert Review Red Cow

One of the latest from restaurateur Ethan Stowell—and a well-received departure from his usual Italian fare—this new French brasserie in beautiful tree-lined Madrona serves up excellent house-made charcuterie and expertly prepared grass-finished beef. A 10-minute trip from Downtown or Capitol Hill, Red Cow is a bustling modern space with knowledgeable, personable servers. Start with a selection of the restaurant's many nose-to-tail delicacies, such as lamb terrine, beef marrow, or a chicken-liver mousse so exquisite you'll want to scrape up every last bit of it with a side of frites. Beef cuts range from a flavorful hanger steak to a splurge-worthy New York strip from Mishima Ranch; if you can't decide on one classic sauce (béarnaise, compound butter, red-wine reduction, and horseradish cream), ask for a sampling of all four. Other entrées include fresh local shellfish and a succulent half roast chicken. A well-curated wine list—several bottles cost less than $40—features French imports alongside a noteworthy selection of Northwest whites and reds.