Naka may have closed, but its chef is determined to bring Seattle nuanced Japanese food.
After a misfire, the restaurateur tries another approach to the South Lake Union crowd.
Bruce and Sara Naftaly have found a home on Capitol Hill.
Brendan McGill’s pies are sweet, savory, and refined.
Better dining rooms, better bread, better feasting.
The little beer bar that could.
Mean sandwiches, fried chicken, and a gargantuan steak house.
Where Bar Sajor once stood, a new venture plates food inspired by Mexico and South America.
While fine for an after-work hang, Taqueria Cantina isn’t worth parking for.
No Anchor knows its brews, but it also knows how to prepare impeccable Pacific Northwest fare.
This BBQ isn’t just on wheels anymore.
Grits and hush puppies for a city that loves them.
Of all the new poke joints opening up in town, this ID spot stands out.
Ballard gets a nosh spot to complement its many breweries.
At Brian Clevenger’s latest, a mentor’s presence is keenly felt.
L’Oursin combines classic technique with Pacific Northwest ingredients.
Only John Sundstrom could come up with toppings this sophisticated.
First Eric Donnelly revived seafood at RockCreek. Now the Seattle chef has trained his eye on the land.
Chef Vuong Loc’s creative combinations bring dumplings and pizza together at last.
Preparing sushi in the Edo style, Chef Kotaro Kumita comes into his own.
