Crush

The chef-owner of Crush in Seattle loves to fly-fi... More

Dahlia Lounge

Tom Douglas opened Dahlia Lounge—still one of Seattle’s best restaurants—in 1989, and he’s launched three more places since: the fish... More

Lampreia

One of Seattle’s best and most elegant restaurants. Perfectionist chef Scott Carsberg painstakingly sources ingredients for his Northern Italian menu.... More

Lark

Johnathan Sundstrom’s back-to-the-land dishes, served in an exposed-beamed dining room, have inspired numerous acolytes. ... More

Matt's in the Market

The seafood-centric menu at this miniscule space is based on absurdly fresh ingredients. That’s because the chef shops twice a... More

Union

Ethan Stowell of Seattle’s Union, an F&W Best New Chef 2008, prepares unbelievably satisfying... More

727 Pine

Chef Danielle Custer (an F&W Best New Chef 1998) returned to Seattle to open this spacious, spotlighted salon, bringing with... More

Anchovies & Olives

Much like Stowell's restaurant cooking, his cookin... More

Armandino's Salumi

ART

At ART, its restaurant, chef Kerry Sear sends out kampachi (yellowtail) with paintbrushes and a palette of 15 sauces so... More

Artusi

The focus will be on Italian-inspired cocktails, aperitivos and simple dishes like squab in saor... More

BOKA Kitchen & Bar

Boom Noodle

Brasa

Café Besalu

Café Presse

Campagne

Canlis

The Best New Chef 2011 winners have very different backgrounds and cooking styles that reflect the amazing diversity in the... More

Coco La Ti Da

Playful riffs on homey desserts, like cookie sticks with chocolate dipping sauce.... More

Corson Building

Sommelier Marc Papineau leans toward Old World wines, like the 2007 Domaine Oratoire Saint Martin. Matthew Dillon (an F&W Best... More