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Organic and exotic, these restaurants show that speed and quality aren’t mutually exclusive.
A new service lets you buy dinner from next door.
The new Thompson Hotel restaurant gives tourists a nice taste of the Pacific Northwest, but plays it too safe for locals.
Move over, bacon: Here are our favorite vegetable-forward dishes from local restaurants that will make you rethink meatless meals.
His two-year restaurant project is finally finished—and it is fine dining at its best.
How I ate almost everything in one weekend at these two locales.
The new South Lake Union destination has high-end steaks and sandwiches, with rooms for each.
West Seattle’s new dumpling house is just fine.
100 Pound Clam is a simple seafood shack on some of Seattle’s most valuable waterfront.
Two restaurateurs—one known for restraint, the other for brashness—converge in this seriously unique and delicious Georgetown newcomer.
The White Center hot spot offers a plump bird with killer sauces.
Sushi Kashiba offers a dining experience to be savored—without all the stuffiness.
The latest from the prodigious restaurateur serves refined French food with Pacific Northwest flair in a casual but classic setting.
This new Ballard restaurant comes with high expectations, but manages to deliver.
In Seattle’s latest dining collaboration, Monica Dimas adds a counter inside Rachel’s Ginger Beer.
This first-rate poke comes with a side of Pringles and a pack of cigarettes.
For Upper Bar Ferdinand, the restaurateur applies his unique sensibility to an East-looking menu.
Our critic picks the best places to soak in the season.
This downtown newcomer is unapologetically sleek, but is it sufficiently Seattle?
This new spot yearns to be a pub, but its faux-fancy seafood menu gets in the way.