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Summer Dining Tips From Top Seattle Chefs
Five suggestions for getting the most flavor out of the season.
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Navy Strength Rethinks Tiki
The new Belltown spot has a great menu, but feels more Seattle than South Seas.
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An Historic Setting Meets Modern, Eclectic Fare at Cook Weaver
This restaurant is a winner in so many ways … if you can find it.
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Shota Nakajima Delivers a Different Kind of Cuisine … Again
Naka may have closed, but its chef is determined to bring Seattle nuanced Japanese food.
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Josh Henderson Appeals to Amazonians With Kiki Ramen
After a misfire, the restaurateur tries another approach to the South Lake Union crowd.
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With Marmite, Seattle Restaurant Royalty Comes to the Row
Bruce and Sara Naftaly have found a home on Capitol Hill.
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Bruciato Brings High-End Pizza to Bainbridge Island
Brendan McGill’s pies are sweet, savory, and refined.
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Five Restaurant Trends Taking Over Seattle—For Better or Worse
Better dining rooms, better bread, better feasting.
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From High to Low, Our Favorite New Restaurants in Seattle
Mean sandwiches, fried chicken, and a gargantuan steak house.
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Copal Gives Seattle Diners the Latin Food They Deserve
Where Bar Sajor once stood, a new venture plates food inspired by Mexico and South America.
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Belltown Mexican Spot Is Lively, Generous, and Disappointing
While fine for an after-work hang, Taqueria Cantina isn’t worth parking for.
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The Geeky Beer Bar Serving Some of Seattle’s Best Dishes
No Anchor knows its brews, but it also knows how to prepare impeccable Pacific Northwest fare.
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Kansas City Meets Texas at Wood Shop in the Central District
This BBQ isn’t just on wheels anymore.
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Cycene Brings Southern-Style Brunch to the Market
Grits and hush puppies for a city that loves them.
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GoPoké Puts One Family’s History in a Bowl
Of all the new poke joints opening up in town, this ID spot stands out.
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Mean Sandwich Is True to Its Name
Ballard gets a nosh spot to complement its many breweries.
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Raccolto Brings a Familiar Italian Menu to West Seattle
At Brian Clevenger’s latest, a mentor’s presence is keenly felt.
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A Local Revolution in French Cuisine Comes to the Central District
L’Oursin combines classic technique with Pacific Northwest ingredients.
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Southpaw Serves Up Pizza Unlike Any Other
Only John Sundstrom could come up with toppings this sophisticated.