Txori's gone... other changes since 09?
We really enjoyed a visit to the Pacific Northwest in the spring of 2009. We may be back this year. I read that Txori's closed; did another tapas place open up at that location? What else has disappeared or opened since then?
We're looking for less-formal rather than formal, seafood, oysters, local crabs... places we've enjoyed include Chinook’s (salmon & mahi-mahi tacos), Elliott’s Oyster House (their Oyster Happy Hour), Pike Place Chowder (Dungeness crab roll), & Ray’s Boat House (Olympia oysters!).
Any suggestions along those lines? Yes, I'm going to scour old threads again, but any ideas are appreciated. Thanks.
FishTales, Seattle is always changing. I would add Long's Provincial, Seatown and the Walrus & the Carpenter to your next visit. And I ALWAYS recommend the Szechuan crab at Seven Stars restaurant--truly exceptional. (Also, the happy hour at Toulouse Petit offers over 70 dishes to choose from most priced at $5.00; exceptional shrimp & grits.)
I do think there is another tapas bar in the location, but I have not been. You might like Flying Fish, Steelhead Diner, and Seastar. other places that are not seafood per se, but do nice things with it are Staple & Fancy, Tilth, How to Cook a Wolf, andmany others referenced on this board. have fun!
2234 1st Avenue, Seattle, WA 98121
95 Pine Street, Suite 17, Seattle, WA 98101
Lots of changes since 2009, especially in my neighborhood (Ballard). I would heartily recommend The Walrus and the Carpenter, the gorgeous oyster bar and small plate endeavor of Boat Street's Renee Erickson, which has already turned up on the GQ (Alan Richman) top 10 new restaurants in america list. It's simple but beautiful cuisine in a classic spot secreted away behind Ethan Stowell's new restaurant Staple and Fancy Mercantile in the historic Kolstrand Manufacturing building on Ballard Ave . The W&C had 7 different WA oysters on the menu last time I went about 2 weeks ago. Make sure to go early as they have happy hour specials. Staple and Fancy is also great. Small plates, focus on locally sourced ingredients, attention to detail. Stowell is one of Seattle's best chefs (Union, Anchovies and Olives, How to Cook a Wolf, Tavolata ... ) and lives in Ballard so S&F is where he is most likely to be cooking.
Also new in Ballard, 5 Corner Market Bar and Kitchen. They are still making early adjustments but the gastropub shows promise. The chef came over from Quinn's and Quinn's was one of my favorite gastropubs for years. They are brand new but may have hit their stride by your next visit.
Bastille (Ballard). They opened in mid 2009. French cafe. The chefs Shannon Galusha and Jason Stoneburner worked at places like Campagne and How to Cook a Wolf so they know what they are doing and Peter Lewis from Campagne consulted on the launch. It's really a pretty slick operation. Amazing space with a late closing back bar and rooftop garden that provides a fair amount of their produce (obviously more seasonally). It's fairly simple food overall but with some panache (they have great housemade pates) and I have always experienced great execution there.
In late February 2011 Maria Hines from Tilth is going to be launching the Golden Beetle in Ballard. She is an award winning chef (celeb chef in the making really) who has focused on the finest organic and local ingredients. The new restaurant is going to be North African/Middle Eastern cuisine.
Also a couple new and interesting openings in Fremont just the next neighborhood over from Ballard. We just checked out Revel and Quoin from the chefs at Joule. Really satisfying Asian street food from husband and wife team Rachel Yang and Seif Chirchi (previously of Alain Ducasse and Bolud's DB Bistro Moderne). It really feels like a bigger and better Momofuku Noodle Bar.
I have not been yet but eagerly anticipate going to Showa in the near future for 80's Japanese comfort food at Showa, an Izakaya bar in Fremont.
A couple other places that are standouts. They are formal by Seattle stds but I hope you at least take a look at them. The Bookbindery on the Queen Anne side of the ship canal across the Fremont bridge features up and coming culinary star Shaun McCrain who has worked in kitchens having at least 7 Michellin stars including Per Se, Michael Mina and Talivent. We loved our meal there. Really really refined modern American cuisine. It is also adjoining a winery and features a number of affordable Washington wines on the wine list.
La Bete in Capitol Hill (really at the border of Capitol Hill, South Lake Union and downtown) is high quality Pacific NW with Spanish influences. Aleks Dimitrijevic worked at El Raco Can Fabes, Mugariz, Bouley and Danube as well as Harvest Vine and several Ethan Stowell restaurants in Seattle. Tyler Moritz worked for Janos Wilder before working with John Sundstrom at Earth and Ocean and Lark as well as with Ethan Stowell at Union.
One more bit of gossip. Michael Mina is supposed to open a Seattle RN74 (wine country cusine) in April 2011.
Yes indeed, *thanks* much for such a long & thoughtful reply! Most amazing.
If The Walrus & the Carpenter is actually anything like their website, the place will be great. We're looking forward to it already.
We're not especially against formal places but have found that, generally, the fancier they get the more similar they are to other formal places anywhere & the less they reflect their area. Does that make sense? Your nudge toward The Bookbindery is appreciated & I'll indeed investigate.
'high quality Pacific NW with Spanish influences.' Now -that- is intriguing....
Thanks again for your most useful reply. I'm always leery of folk who post, for the 125th time, 'I'm going to be in Seattle for the first time. What's good' & didn't want to come across like that. I'm now happy I went ahead & asked.
Other newish places worthy of mention include Uneeda Burger in Fremont (cheaper joint operated by the Quinn's/Zoe proprietor), Lecosho (local/pork-oriented place launched by the original Matt of Matt's in the Market), and the long-awaited Bellevue branch of international soup dumpling king Din Tai Fung.