Bellevue has taken to this restaurateur’s restaurant with relish—and avocado-tomatillo salsa and tomato-thyme emulsion and…you get the idea. It’s all about globally embellished seafood, presented in creamy surroundings (expense-accounters take note!) in a Bellevue high-rise and Seattle’s Pan Pacific Hotel. The headliner here is the raw bar, featuring noble Hawaiian ahi poke or Olympia oysters, perhaps, which purists will love. But chef John Howie also ranges all over the map to find something-for-everyone preparations—at times, alas, prepared to assembly-line standards.