Out of a throwback setting—an oaky Victorian decorated with mason jars of grain—comes food so throwback it's stylish again. Local, seasonal, sustainable guru Seth Caswell extemporizes gloriously on the fresh bounty of boutique farmers—barely seared tuna with colorful, candy-sweet diced beets and swirls of sunchoke puree, wild nettle pappardelle pasta with braised rabbit and spring vegetables, whatever else is in season that nanosecond—and if all is not consistently executed to perfection, such is the price of soaring creativity. Servers are well-informed; desserts, particularly the fruity ones, can be stunning.
1825 Queen Anne Ave N
Seattle, WA 98109
- Mon–Thu 11:30–3, 5–10
Fri 11:30–3, 5–11
Sat 9–2, 5–11
Sun 9–2, 5–10
Please Note: Before making plans, please call ahead with the establishment to verify that this information is still accurate.
- Update: Zara Seattle
- Seattle New Year's Eve Event Guide 2013
- Morning Fizz: Keynote Speaker
- 5 Reasons to Get Excited About Loulay
- Morning Fizz: "However, If Corporate Resistance Results in the Ordinance Getting Watered Down..."
- This Week in Restaurant News: Big Openings and Big News
- First Look: Chef Jason Wilson's New Miller's Guild
- 5 Reasons to Get Excited About Joey Kitchen