Favorite
Out of a winsome whitewashed farmhouse setting in Ballard come so buoyant they ricochet across the palate like pinballs: dishes like smoked lamb shoulder with soy-pickled green garlic, charred spring onions, and paper-thin daikon radishes in a black bean vinaigrette, or morsels of grilled pork shoulder with seasonal kimchi—served as larges or smalls to enable full dinners or affordable grazing. The Read more...
Favorite
From the primal folks behind Bitterroot BBQ comes a sandwiches-and-beer-taps pit stop in Eastlake, on the way to everywhere. The place, all right angles and white tile and international beers lined up inside the fridge case, is a monument to precision—but the sandwiches, 16 of them, are a little bit wild. We favor the warm ones—try the Predator: a French roll Read more...
Favorite
Out of one of Pioneer Square’s really stunning historical rooms—two airy levels, broad pillars, marble bar, vintage bank vault doors—come mostly-small-plates of food made on two induction burners and one convection oven (read: there to justify the adult beverages). Those bevs are masterful, particularly the craft cocktails and a very well curated selection of beers. The food is in capable Read more...
Favorite
With its lush patio, fresh lilies, pressed tin, and a truly massive amaro collection, Herb and Bitter was already an exquisite stop for a cocktail. But new bar manager Benjamin Wright brings some brilliant, fascinating weirdness to the menu. Drinks like the Shrimp Cocktail #2 (shrimp-infused gin, acid-adjusted cucumber juice, bay leaf liqueur, Cocchi Rosa, absinthe, and a prawn garnish) are refreshingly Read more...