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What Is Northwest Cuisine, Anyway?

The answer at last.

Kathryn Robinson
Author: Kathryn Robinson
Less than 1 min.read
William solo at kitchen gfusuq

William Belickis at MistralKitchen.

“A sea change has revolutionized fine dining around here in recent years—so gradually, those who eat out the most may have noticed it the least.”

Thus begins my piece on the biggest recent influence on Seattle high-end dining, in the brand-new February issue of Seattle Met.

This influence has been gradual, pervasive, and sweeping—discernible in restaurants from Art of the Table to MistralKitchen, Sitka and Spruce to Artusi. Around here it was pioneered earliest by the likes of Tom Douglas and Jerry Traunfeld, but it caught fire and got way past them in no time.

Most impressively, it’s the influence that many chefs call the root of that fabled genre, Northwest cuisine.

Pan-Latin? Modernist? Fusion? No, no, and hell no. Better click here.




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Kathryn Robinson
Kathryn Robinson
Senior Writer Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine.  Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.