Sun Liquor is a top Seattle spot for old-timey gin drinks—its owner and manager are so obsessed with that spirit, in fact, they’re distilling their own at a second location a few blocks south. Daha fazlasını oku.
Okay, yes: Moshi Moshi is a sushi restaurant—a sushi restaurant with some of the best cocktails in town, from bartender Erik Carlson Daha fazlasını oku.
The invention of booze manager Andrew Bohrer, the 4d6 requires a roll of the dice, each bearing words representing one of the four components of a cocktail (spirit, wine, liqueur, and bitters). Daha fazlasını oku.
Fresh simplicity defines chef Renee Erickson’s food at the Walrus and the Carpenter. It also describes the cocktail menu—the creation of her partner Jeremy Price. Daha fazlasını oku.
Artfully composed plates hold small bites, but since nothing tops $12 you still feel like you’re getting away with murder. Cocktails are sophisticated to match. Daha fazlasını oku.
Owner and chef Renee Erickson marries French technique with Northwest seasonal ingredients in a menu that pays about equal homage to meat and seafood, with plenty of vegetables. Daha fazlasını oku.
For those who worship at the altar of Northwest microseasonal dining, the Herbfarm in Woodinville remains the Holy of Holies. Prix-fixe dinner themes change often; check the website for the schedule. Daha fazlasını oku.
The single best thing to happen to Seattle dining in the last year was the launch of this stark, lively shot of Korean-Asian street food in Fremont: brainchild of chefs Rachel Yang and Seif Chirchi. Daha fazlasını oku.
Tom Douglas is at his best in these casual joints that let his trademark creativity flourish. His pie crust is a masterpiece, his toppings brilliantly combined. All within two cozy, communal spots. Daha fazlasını oku.
The best way to enjoy chef Ethan Stowell's minimalist take on rustic Italian fare is to spring for the four-course prix-fixe chef’s sampling: a combo of noshy starters, pasta, entree, and dessert. Daha fazlasını oku.
Taichi Kitamura is the terrific sushi chef who gave us Chiso and Chiso Kappo (now closed). If those were good restaurants, his Eastlake sushi bar and omakase house is a great one. Daha fazlasını oku.
Maria Hines is a culinary intuitive, with an innate sense of what flavors and textures belong together, and as ironclad a commitment to organic ingredients as any chef working in Seattle today. Daha fazlasını oku.
It's the most come-as-you-are French cafe in town, suffused with a casual dailiness that makes it dangerously easy to become a regular. Daha fazlasını oku.
A swell place for French toast, hash browns, and coffee cakes by morning, chili and hand-formed burgers by night—from folks who value quality, in a room that has become the soul of its neighborhood. Daha fazlasını oku.
Portions are huge and prices loco-cheap. Best of all, indoor seating (with spinning stools!) and covered outdoor seating supply something akin to comfort. Sort of. Daha fazlasını oku.
Chef Michael Vujovich cooks from a familiar Italian repertoire, but the restaurant's many regulars are probably drawn by the force of his personality. Wild king salmon is a frequent special. Daha fazlasını oku.
