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. Read more.
Okay, yes: Moshi Moshi is a sushi restaurant—a sushi restaurant with some of the best cocktails in town, from bartender Erik Carlson Read more.
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). Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
