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
Blind Pig Bistro
Blossom’s Fried Mackerel
Blossom’s puff pastries
Blossom’s spicy green mussels
Blind Pig Bistro’s moulard duck
Blind Pig Bistro
Chicken at Ma’ono
LloydMartin’s elk fettuccine
The Innkeeper’s fleur de-lys: rye, hibiscus syrup, lemon and egg white.
LloydMartin’s Hawaiian albacore
LloydMartin’s boar and bison gnocchi, tomato-camembert fondue, and pine nuts.
Macaroni salad at Ma’ono
May Kitchen + Bar’s Som thum
The New Mexicans’ chicken and dumplings.
The sopaipillas at The New Mexicans.
Restaurant Marche’s salade lyonnaise topped with frisee, bacon and a farm egg.
Restaurant Marche’s asparagus, potatoes, carrots, chard and a pea vine and morel flan comprise a market vegetable plate.
A honeymoon at Terra Plata
A Moscow Mule at The Innkeepers
Chicken thighs at the Innkeepers.
Potato chips at Terra Plata
A heaping plate at the New Mexicans.
