Best Seattle, WA Restaurants

10Best Seattle, WA Restaurants

New & Notable Seattle Restaurants

Hot, new Seattle restaurants & notable dining experiences you shouldn't miss.

• 

  A New Kind of Restaurant Arrives in Seattle

  Ensconced in the Starbucks corporate headquarters—which in turn grants its guest close proximity to a wide array of Seattle attractions—SODO Kitchen is one of those rare restaurants where philosophy and food are at the forefront of the experience together.  Read more »

  All New & Notable Seattle Restaurants »
  
   
• 

  Seattle Chef Cormac Mahoney Recognized by Food & Wine Magazine

  Not only is Madison Park Conservatory a newish restaurant deserving of its flock of foodie devotees, but its chef, Cormac Mahoney, is noteworthy in his own right. The young and adventurous culinary superstar, who spent years honing his skills in some of Seattle’s most noted eateries, now has been recognized with one of Food & Wine Magazine’s 2012 Best New Chefs in America awards.  Read more »

  All New & Notable Seattle Restaurants »
  
   
• 

  Miro Tea Featured by USA TODAY Travel in 10 great places to lounge with a cup of tea

  A new generation of modern tea lounges has emerged, emphasizing that the drink is healthy and hip.  Read more at USA TODAY »

  More about Miro Tea »

   

About Seattle, WA Restaurants

With its location on the shores of Puget Sound and access to Pacific Rim and Alaskan fisheries, Seattle is a seafood savvy city. From the fine-dining kitchens of Tom Douglas (Etta’s Seafood, Dahlia Lounge, Palace Kitchen) to John Howie (Seastar Restaurant and Raw Bar Bellevue and Seattle, John Howie Steak), or those of any number of talented local chefs, fish prepared with fresh Northwest flair and a gourmet touch is the standard. Fine seafood houses are everywhere here, but concentrations of great choices are found at Pike Place Market and along the Seattle waterfront on Alaskan Way. Not to be left out of the seafood equation, of course, is sushi: Seattle is crazy about its raw fish, and the number of quality sushi joints is equal to consumption. The now popular sustainable and farm-to-table food movements took root here long ago, and they continue to flourish, with chefs that own their own produce farms or simply grow herbs in planters on restaurant patios. In the hearty Northwest, steak has a stake, as well, and in Seattle the top national steakhouses are well represented, such as Morton’s and Ruth’s Chris. These are rivaled by the hometown Metropolitan Grill downtown, along with regional chains like Daniel’s Broiler and El Gaucho. Ethnic restaurants abound, too, as do plenty of hip, modern-casual spaces, including Crush in Madison Park, Lark or Poppy in Capitol Hill, or any of chef Ethan Stowell’s stable of eateries (How to Cook a Wolf, Tavolata, Anchovies and Olives). And to wash down all of that delicious food? Washington State’s thriving wine and brewing industries mean no shortage of quality beverages; to go along with the growing craft-cocktail trend, local distilleries now dispense artisanal vodkas, gins, and other spirits.