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[SEA] New & Notable Restaurants?

clearskies0810 Mar 19, 2007 08:25 PM

I'm returning to Seattle soon for a visit after an absense of about a year or so. Since I used to live in Seattle, I'm already familiar with many of the foodie-friendly restaurants around town, and this time around I'd like to try something new.

Have there been any notable new resturants that have opened recently?

Any places with innovative menus/techniques?

Thanks for any recs! =)

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  1. landguy RE: clearskies0810 Mar 19, 2007 08:40 PM

    Check out Coupage in Madrona! Korean/French fusion. I had the vichyssoise with crabcake and ground short rib burger with foie gras, would recommend both. My wife had a black cod dish which was cooked to perfection.

    1 Reply
    1. re: landguy
      clearskies0810 RE: landguy Mar 19, 2007 11:59 PM

      Korean-French... sounds fascinating! I can't even imagine how those flavors would work together. Only one way to find out! Thanks!

    2. terrier RE: clearskies0810 Mar 19, 2007 09:34 PM

      Dinette and Steelhead Diner are doing lovely, unpretentious things. Just stay away from the unacceptable fries at the latter.

      2 Replies
      1. re: terrier
        clearskies0810 RE: terrier Mar 19, 2007 11:59 PM

        Is the Steelhead part of the chain of restaurants that accompany Steelhead breweries?

        1. re: clearskies0810
          dagrassroots RE: clearskies0810 Mar 20, 2007 06:50 AM


      2. sophie. RE: clearskies0810 Mar 20, 2007 01:14 AM

        If you haven't been to Lark, I'd definitely recommend it. It's all small plates and there is always something new. http://larkseattle.com/
        Seattle Metropolitan named Lark “Best Chef Inspired Restaurant” and “Trendsetters” (11/2006)
        Or if you can't schedule it in. Stop by Licorous next door for a drink, also owned by Sundstrom and Ronan. http://licorous.com/

        1. b
          bergeo RE: clearskies0810 Mar 20, 2007 09:24 AM

          I'd try either Sitka and Spruce or Tilth. Both offer very similar menus featuring a fresh outlook on ingrediants (mushroom creme brulee, etc.) and a focus on offering smaller serving sizes so you can try more of the menu. I've also heard good things about Tavolata, a new Italian restaurant opened by the head chef of Union, Ethan Stowell. Qube is also fairly new and, although it could use some time to work out some rough patches, has some great food and a interesting take on the tasting menu concept, serving 9 dishes featuring 3 ingrediants cooked 3 different ways.

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