Cuisine(s)
American/New American
Price Scale
$$$
Description

The kitchen at William Belickis’s former restaurant, MistralKitchen was roughly 10 times larger than his current quarters on Capitol Hill. It’s a testament to the chef’s talent that he still pulls off such technical precision—crispy skinned sea trout atop dates and cauliflower, a pair of tender lamb chops to win over people who think they don’t like lamb. Only the folk art saltshakers and dwindling tequila surfeit on the back bar hint that this was once the Mexican restaurant Chávez, even though the whitewashed dining room, with a Pottery Barn catalog’s worth of tastefully neutral lighting remains mostly unchanged. The rustic vibe is a long way from his very first restaurant, Mistral, but in this smaller space, Belickis homes in on the artful food he does best, without the huge happy hour sideshow of his days in South Lake Union.

Meal Times
Dinner
Good to Know
Outdoor Dining, Reservations
Location