Congrats! The IRS is sending you a check. Here are some fine spots to pump that dough back into the economy.
Got a special occasion to celebrate? There's no better place. The setting is cozy and welcoming and chef Holly Smith's ever-changing menu is challenging, only because every single thing is worth ordering. Truly one of the absolute best restaurants in the Pacific Northwest.
This is one of those dream spots where you want to order one of everything. At lunch that includes a dynamite oyster po'boy, the sloppy good barbecue pork sammie and a pork belly banh mi. Evenings should involve seafood, letting the kitchen showcase whatever is fresh and in season. All meals should be prefaced by the crab-topped deviled eggs and an expertly crafted cocktail.
Beef is king here, but the kitchen also does a dandy job with surf. No matter what the weather, the patio is the place to hang during happy hours.
Sure, it's expensive. But, hey, have you seen the view? The revolving restaurant high on The Space Needle doesn't get the credit it deserves for putting out some very fine food. The farm-to-table mission is evident all over the menu, but especially on the all-Northwest wine list. Bravo! Reservations are essential.
The team from Spur and Tavern Law has done it again at this stylish place in Belltown. The fried chicken makes for memorable date night, crispy and seasoned vibrantly, it's terrific for sharing. You've never had cracklings like these before, made from ham stock, whipped into a crunchy cracker-like with some gastro-genius wizardy. You cannot stop eating them.
A lovely room, this Capitol Hill restaurant doesn't get nearly the attention it did when it first opened. But that's a good thing because these days, you might actually be able to get a table. James Beard award winning chef John Sundstrom's menu is challenging because there are so many must-try options. Let the excellent servers guide your choices, as items change often. If it's offered, do not miss the burrata. The kitchen also does an exceptional job with seafood. Oh, and pork. Come to think of it, I've never had anything less than a stellar meal at Lark.
The premier place to stay in downtown Seattle, this lovely hotel has a dazzling view of Elliott Bay and beyond. Combine the stellar location with the excellent amenities the Four Seasons is famous for, a stunning pool and spa and the wonderful ART restaurant and you'll be tempted to check in and never leave. The only way to improve this outstanding experience would be to offer free wifi and in-room coffee service.
This inviting space isn't just THE best cookbook store in Seattle, it plays host to some of the biggest names in the food biz, who show up to do demos and sign books. There's also a monthly book club that's open to anyone and shoppers are often treated to a bite of something while browsing the eclectic selection on the shelves. Bottom line: Love this place!
Tom Douglas' Italian joint in the heart of Amazonia, Cuoco is a carb lover's dream. Step inside the front door and there's pasta being made, tender and toothsome. The filled pastas are brilliant, but the main plates are worth considering, too. The options are ever-changing, but if it's on the menu, get the chicken roasted under a brick. So. Darned. Juicy! Save room for dessert from the outstanding pastry department.
Come for the amazing selection of wine and settle in the handsome dining room. The apps are standouts, especially the outstanding selection of cheeses, both domestic and imported. Let the savvy staff offer suggestions.
A wonderfully sophisticated spot on top of Queen Anne. You can taste the love coming out of the tiny kitchen, the well-composed dishes showing a whole lot of thought. The dynamite steak tartare starter is served with PERFECT housemade potato chips and a zesty herb salad. The 72-hour ribeye steak is cooked sous vide and seared to finish, on a plate with mashed potatoes that are so rich and velvety. It's meat-and-spud combo taken to an elevated level. As was the spectacular sweetbreads on a creamy pool of grits.
Chef Sam Crannell's grandfather's malted waffle is the signature dessert, emboldened with bacon and topped with maple ice cream. It might be too savory to be called a treat for some, but I loved it, especially with an after drink snort of Black Maple Hill Bourbon. Win!
Love the flavor bombs going off at this new hot spot on Capitol, the addition making this street a must-visit dining destination. Chef Garrett Melkonian isn't shy about seasoning, which means dishes are likely to stop conversation, replaced by moans of delight. If it's on the ever-evolving menu, order the braised veal shank with rhubarb, meant to be shared by two. Dare I say it? Even better than osso bucco, it's a preparation of startling depth and complexity. The housemade pita is heavenly, especially when dipped in the za'tar-spiked olive oil.