Cuisines:
Seafood
Tom Douglas’s restaurant for tourists—owing to its Pike Place Market location, not its reach. Trout or salmon is dressed with deceptive simplicity, steamed clams might get a kick from oven-roasted tomatoes, and meaty Dungeness makes for Seattle’s most famous crab cakes. The kitchen wields a seasoned hand with entrées like butternut squash tortellini, which melt on the tongue. As for atmo, no ironic haircuts fill the roomy booths opposite windows running the length of this prime people-watching restaurant. Forget hipster fanfare in decor or presentation—Etta’s doesn’t need it. Great weekend brunch.
Updated 10/10/2012
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