These fine kitchens showcase the very best of the season, from juicy tomatoes to sweet peaches, served simply or dressed up.
A stellar spot for oysters, this seafood palace on the Seattle waterfront features dozens of bivalves from up and down the West Coast. If you're feeling lost, ask the savvy servers for guidance. The rest of the menu is filled with well-prepared dishes that showcase seasonal selections. The first run of halibut in the spring is a real treat and the kitchen does a fine job with salmon of every stripe. Sit outside during the summer months and watch the ferries come and go.
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.
Whether you're in the mood for one of the best burgers in Seattle or an elegantly composed vegetarian entree, the Palace is king. The menu is ever-changing and inventive, though mainstays are the whole trout and rotisserie chicken cooked on the apple wood fire grill. Love the dramatic feel of the room and the free pistachios at the bar. Go late when the kitchen rolls out breakfast for the post-drinking crowd.
Huge fan of the Pike Place Market destination restaurant and chef de cuisine Anthony Polizzi's clever renditions of classics. Don't miss the Dungeness crab tostada if it's offered. During the summer months, the kitchen does beautiful things to veggies. A beet tartare with blue cheese was beautiful to behold and even better to taste. For dessert? Two words: Pecan Pie!
Love this place! Small plates rule here and it's easy to get carried away. Go ahead and splurge. Especially groovy in the summer when the patio's open.
So many excellent options on this seasonally changing lineup featuring elevated Korean street food: pan-fried dumplings, a dazzling corned lamb salad, deeply satisfying ramen. But the short rib rice bowl is a must-try, a beautifully composed blast of color and flavor. Mix the raw egg yolk in with the grilled beef and spicy mustard greens. Crank up the fire with the house-made pepper sauces.
Start with a well-made cocktail and those addictive housemade chips. Then wander down Tamara Murphy's seasonally driven menu. The deviled duck eggs are motherclucking magnificent. Carnivores will cheer the roast bone marrow and assorted porky goodness. A beautiful room and a spectacular rooftop garden deck completes this portrait of culinary goodness.
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!
This lovely place is warmed by the handsome wood-fueled oven that's the center of attention. It roasts meats and fish -- including an amazing whole trout, boneless and served head on -- as well as local veggies. Order the housemade pickle plate as a counterpoint to all those deep, rich flavors. Tables are close enough that diners might find new friends over the course of a meal.