When you’re hungry for a great meal, does it really matter whether you find it at a restaurant which opened in October or March? All of these very young restaurants deserve your attention. Photos from Seattle Weekly archives.Published on November 12, 2012
Potato chips at Terra Plata
Chicken thighs at the Innkeepers.
A Moscow Mule at The Innkeepers
A honeymoon at Terra Plata
Restaurant Marche’s asparagus, potatoes, carrots, chard and a pea vine and morel flan comprise a market vegetable plate.
Restaurant Marche’s salade lyonnaise topped with frisee, bacon and a farm egg.
The sopaipillas at The New Mexicans.
The New Mexicans’ chicken and dumplings.
May Kitchen + Bar’s Som thum
Macaroni salad at Ma’ono
Belle Clementine’s Organic Chioggia beets over creamed nettles
LloydMartin’s Hawaiian albacore
The Innkeeper’s fleur de-lys: rye, hibiscus syrup, lemon and egg white.
LloydMartin’s elk fettuccine
Chicken at Ma’ono
Blind Pig Bistro
Blind Pig Bistro’s moulard duck
Blossom’s spicy green mussels
Blossom’s puff pastries
Blossom’s Fried Mackerel
Blind Pig Bistro
Belle Clementine Middle-Eastern-style yogurt cheese with mint and trampetti olive oil
