10 days in Seattle
We will be in Seattle for 10 days in August. What are the "must eat at" restaurants. Good food is what we are looking for. We like just about any kind of food, but are partial to seafood. Staying downtown, but we will have a car, so location is not a problem. Thanks
Wow. That's a lot of time in Seattle and a lot of dinners. There are many excellent restaurants here to try in that amount of time.
Some of the classics from Seattle's best thought-of chefs (James Beard, Food and Wine Best New Chef, etc.) include:
Cafe Juanita (Holly Smith - Kirkland - www.cafejuanita.com/) - Italian with exquisite pasta and emphasis on the finest NW ingredients. James Beard, Best Chef NW 2008.
Sitka and Spruce (Matt Dillon - Capitol Hill- www.sitkaandspruce.com), creative seasonally inspired Pacific NW locovore cuisine in the new and hip Melrose Market. FW Best New Chef 2007.
Poppy (Jerry Traunfeld - Capitol Hill - www.poppyseattle.com) Chef of the renowned Herbfarm does Pacific NW world spice fusion thali style
Spinasse (Jason Stratton- Capitol Hill - www.spinasse.com). The restaurant was launched by Justin Neidermeier, pasta maker extraordinaire, formerly of Cafe Juanita, but when he walked away Stratton, who also worked for Cafe Juanita and Poppy, managed to actually take it up a notch, scoring a FW Best New Chef award for 2010.
Lark (Johnathan Sunstrom- Capitol Hill. www.larkseattle.com ) Another chef that has amazing creativity and execution with a focus on local, season and artisanal foods. I love his space as well. F&W Best New Chef 2001
Tilth (Maria Hines, Wallingford; www.tilthrestaurant.com). As the name suggests Tilth emphasizes local wild and organic cuisine beautifully prepared and presented. FW Best New Chef 2005; James Beard Best NW Chef.
***NEW OPENING ALERT. October 1st the Book Bindery is set to open. This is the much anticipated venture from Ethan Stowell partner Patric Gabre-Kidan who is bringing in super chef Shaun McCrain (Les Elysees du Vernet; Michael Mina, Per Se) to run the kitchen. A Seattle Magazine article I read said that the cuisine will be "modern American ... Plates that are quite pretty, quite composed, using unexpected ingredients to remarkable effect. " See www.bookbinderyrestaurant.com for details.
A few other places I have been loving recently:
Bastille (Ballard; www.bastilleseattle.com) classic French bistro cuisine as good as I have had anywhere (including the vaunted Church and State in LA) from standout Campagne alums Shannon Galusha and Jason Stoneburner. Shannon has also worked at French Laundry and Veil and Jason has also worked at Ethan Stowell's How to Cook a Wolf. A gorgeous dining room and back bar.
The Walrus and the Carpenter (Renee Erickson of Boat Street; Ballard; www.thewalrusbar.com) NW oyster raw bar and small plates restaurant, again intended to focus on the local and seasonal. So appealing and light filled. The aesthetics are amazing. In the renovated Kolstrand building on historic Ballard Avenue back to back with Ethan Stowell's (FW Best New Chef 2008) newest (and almost equally impressive) opening Staple and Fancy Mercantile. Incidentally when Stowell cooks anywhere nowadays the Ballard chef is most likely to be cooking at S&F. However another great Stowell restaurant on Capitol Hill is Anchovies and Olives which has an almost exclusively seafood menu including oyster rawbar and some amazing crudo (recently including geoduck).
9702 NE 120th Place, Kirkland, WA 98034-4206
Kirkland, WA, Kirkland, WA