Epicure Seattle Oct 2018

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SEATTLE WHAT’S TRENDING IN THE EMERALD CITY SEATTLE’S URBAN WINERIES AND DISTILLERIES FOODIE TOURS AND SOUVENIRS

SEASONAL EXHIBITS FOR YOUR PALETTE Join us for lunch or weekend brunch to enjoy artistically inspired dishes crafted from local ingredients, and see the personal story of Dale Chihuly through his collections.

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Named for Chef Thierry Rautureau’s French hometown of Saint Hilaire de Loulay, Seattle’s Loulay Kitchen & Bar melds the French influence of Chef’s upbringing with modern twists and sensibilities. The end result?

A delightfully accessible dining experience for all. Loulay’s menu highlights the freshness of local, seasonal ingredients; many menu items find their roots in Chef Rautureau’s childhood memories, including hot chocolate with brioche and salted butter, based on a recipe shared with his grandparents. Guests also relish an extensive offering of OldWorld and New-World wines, and Sommelier Select Reserve Wines by the glass highlight outstanding local Northwest varietals.

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food + drink

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12 SEASONAL EATING An insider’s guide on where to buy and dine on fall foods in the Emerald City.

14 FOODIE TOURS Take a culinary journey around the city and discover its diverse cuisine.

16 SEATTLE SPIRITS Trends and highlights of the local distillery scene.

20 URBAN WINERIES Experience vineyard-style tasting experiences in the city and nearby.

Overwhelmed by the multitude of options in the market? We’ve got the inside scoop on where to dine to get the most from your visit.

24 TRENDY EATS Check out the most buzzedabout cuisines in the city.

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32 DINING 40 WINERIES 41 BREWERIES 42 DISTILLERIES 44 INDEX

Craving a specific cuisine?

Here’s a little help.

44 MENUS

Menus from some of Seattle’s best restaurants.

64 FOODIE SOUVENIRS Tastes of Seattle to take home for friends and family.

ON THE COVER

Carrots, spiced honey and feta at Rider. ©Provenance Hotels 4 S E AT T L E I e p • i • c u re 2018  2019

CLOCKWISE FROM TOP: COURTESY WESTLAND DISTILLERY; ©BARBIE HULL/PIKE PLACE MARKET PDA; ©TYLER TARTE

22 PIKE PLACE MARKET

A NOTE FROM THE EDITOR The Ultimate Guide to Food+Drink from the Publishers of WHERE Seattle+The Eastside

Tastes of the Town Experiencing a city’s culinary scene is an essential part of travel; it’s a guide to the city’s heart and soul. Seattle’s seemingly endless array of food, wine, spirits and dining establishments promises a journey of discovery that will satisfy both the body and the mind.

For food lovers, there is never a bad time to visit Seattle, but fall is particularly special. On page 12, we offer a guide to some of the seasonal offerings inspired by the bounty of the fields and the sea—and where to find them, whether you are cooking for yourself or dining out. From oysters to salmon, from squash to chanterelles and, of course, Washington’s famous apples, local restaurants are doing magical things with these homegrown treasures.

After California, Washington has more distilleries than any other state, with more than 100 licensed commercial distillers. With so much competition, it’s no wonder Seattle’s craft distillers take their job very seriously, and we are the lucky beneficiaries of their art. Turn to page 16 for a look at some of the city’s best places to taste these brews.

Tastings of that other Washington specialty, wine, can be experienced at numerous urban wineries right in the city and in nearby Woodinville. For a guide to some of the best tasting rooms, see page 20.

We also offer you a guide to dining at Pike Place Market; turn to page 22.

Diverse city that it is, Seattle offers a dining landscape that is ever-changing. From poke to ramen to bagels, find out what’s trending on the local culinary scene with our story starting on page 24.

Finally, no food lover should leave Seattle without taking a taste of the city home. From coffee to chocolate to spices, the flavors or Seattle are portable delights that will remind you of your time here. You can even have our famous salmon shipped to you.

Bon appétit!  MARGARET MARTIN, Editor 8 S E AT T L E I e p • i • c u re 2018 - 2019

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Executive Chef David Nichols brings the bounty of the sea and land to the wood fired grill at Rider, an award winning full-service restaurant and bar located in the heart of Seattle.

His passion is local products — and whatever you do, don’t miss his house made crab butter and made to order pull apart rolls.

Rider celebrates two of the region’s most defining characteristics: the forest and the ocean. Savor the freshest seafood straight from local fishermen; dry aged meats, artisan cheeses and seasonal PNW vegetables sourced from local farmers, dairies and foragers.

The menu boasts bountiful seafood towers; house made pastas and king crab legs; and artful starters like crudo, smoked trout fritter, and shaved kohlrabi.

Rider Bar features hand-crafted cocktails highlighting spirits from local distilleries and around the world, a substantial wine list that emphasizes wineries across the state, and a solid beer selection with local breweries on tap.

breakfast, lunch and dinner daily | weekend brunch 8am – 3pm happy hour 3pm – 6pm & late-night 10pm - midnight 619 pine street | riderseattle.com

Seasonal Eating

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THE WHAT, WHERE AND WHEN ON FALL EATING IN SEATTLE

easonal dining isn’t a trend in Seattle; it’s a way of life. Neighborhood farmers markets abound, many running yearround in spite of the temperamental fall weather, and regionally operated grocery stores also supply seasonally minded home cooks with a plethora of local produce, seafood and meat. With so many options of what to eat during the abundant fall season, here is what to nosh on and when, whether you are cooking it yourself or dining out.

Apples This is the place for apples. So much so that for decades Washington State University has been running various research programs on finding the best varieties for eating. Crunchy and sweet Honeycrisp, tangy, firm Jazz and golden-yellow Aurora apples all thrive through mid-November.

Buy: Find the best peak-season apples at any of the Seattle Farmers Markets (seattlefarmersmarkets.org, 206.547.2278) with seven neighborhood locations throughout the week, in addition to Pike Place Market (pikeplacemarket.org, 86 Pike Pl., 206.682.7453) where tenured farms set up on a daily basis.

Dine: Unassumingly tucked amid industrial warehouses, SoDo’s Dona Queen Donut & Deli (donaqueendonuts.com, 2445 4th Ave., 206.622.5127) touts some of the city’s best doughnuts, including the head-sized apple fritter, textured with fruit chunks and a light glaze over the crunchy exterior.

Squash Acorn, butternut and hubbard—these three squash varieties start populating both Seattle grocery bins and restaurant menus once the 12 S E AT T L E I e p • i • c u re 2018  2019

University District Farmers Market

Metropolitan Market

Marmite

The Whale Wins

Marmite

leaves start to change. Excellent in so many forms, from roasted and glazed to puréed into a soup, squash brings next-level comfort to impending sweater weather.

Buy: Head to the source at Carpinito Brothers (carpitino.com, 1148 Central Ave. N, Kent, 253.845.5692) in Kent, a family farm about 20 miles south of Seattle, to peruse the selection of pumpkins, squash and gourds while sneaking off into the pumpkin patch and corn maze when open.

Dine: Marmite (marmiteseattle.com, 1424 11th Ave., 206.755.8606) is best known for its hearty soups, making the Capitol Hill restaurant a solid bet for incorporating these seasonal gourds into its menu one way or another October through December.

Coho Salmon When it comes in off of the San Juan Islands, Coho salmon is freshest in October. The orange-red-fleshed fish is heralded for its delicate flavor and excellent supply of Omega-3 fatty acids as well as its size and firm texture— making it a premium selection for grilling.

Buy: Located right off the water at Fisherman’s Terminal in Magnolia, Wild Salmon Seafood (wildsalmonseafood.com, 1900 W. Nickerson St., 206.283.3366) specializes in wild-caught

salmon at its freshest from the Pacific Northwest and Alaska.

Dine: The Whale Wins (thewhalewins.com, 3506 Stone Way N., 206.632.9425) takes advantage of each season by plating what is available daily and Coho salmon is often seen in paté form or roasted in the wood fire oven at this Wallingford eatery.

Golden Chanterelles Crowned “The Queen of the Forest,” the golden chanterelle is one of the most sought-after mushrooms in the world, growing with a copious fervor in the Seattle area. The trumpetshaped fungus is reliably flavorful, fragrant and firmly textured yet tender.

Buy: Seattle grocer Metropolitan Market (metropolitan-market.com)—with seven stores in the area—deftly supports local foragers with its healthy stock of seasonal mushrooms. This is one of the best places to find the lowest prices on these golden-capped goodies.

Dine: Fresh, house-made pasta might be the focal point of Il Corvo (ilcorvopasta.com, 217 James St., 206.538.0999) the miniature, lunch-only joint with lines that curl around the block in Pioneer Square; but regional chanterelles and other foraged goodies are often positioned as the star ingredient this season.—Erin James

CLOCKWISE FROM TOP LEFT: COURTESY METROPOLITAN MARKET; COURTESY NEIGHBORHOOD FARMERS MARKETS; ©NELSON LAU; ©JIM HENKENS

Oysters In Washington, it’s a slight fallacy that oysters should only be consumed in months that end with “r” as these waters are typically cold enough to sustain a healthy ecosystem for the hardy bivalve. But November and December might be the peak, courtesy of fresh, chilly waters in both the Puget Sound and Hood Canal where many local shellfish farms flourish.

Buy: Mount Baker’s Mutual Fish Co. (mutualfish .com, 2353 Rainier Ave. S, 206.322.4368) has been serving the Emerald City with the freshest seafood since 1947, and oyster varieties reach nearly a dozen options in winter months.

Dine: With three oyster bars in the city, Taylor Shellfish’s Pioneer Square location (taylorshellfishfarms.com, 410 Occidental Ave., 206.501.4060) offers the best ambiance with its Seahawks’ stadium-adjacent liveliness and wickedly fresh oysters straight from its namesake shellfish farm.

Foodie Tours

EAT YOUR WAY THROUGH SEATTLE ON A GUIDED CULINARY ADVENTURE.

Seattle Chocolate

14 S E AT T L E I e p • i • c u re 2018  2019

of the market, along with an early-access version that’ll get you a jump-start ahead of the other thousands of visitors a day.

Since 1982, Fran Bigelow has sold decadent chocolate—her melt-in-your-mouth truffles and luscious salted caramels are renowned. At 11 a.m. every weekday at Fran’s in Georgetown (frans.com, 5900 Airport Way S, 206.508.4535) headquarters, a 45-minute guided tasting takes you into the viewing room to see how the confections are made by hand, with four samples and an in-depth explanation of the process.

Visit another pioneer at Theo Chocolate (theochocolate.com, 3400 Phinney Ave. N, 206.632.5100), the first organic, fair-trade-certified bean-to-bar chocolate maker in the U.S. The one-hour tour of the factory in Fremont explains how it all gets turned from a cocoa bean to the bars you know and love. At Tukwila-based Seattle Chocolate ((seattlechocolate.com, 1180 Andover Park W, 425.264.2705), a walkway over the factory floor provides a bird’s-eye view of how the magic happens. Survey the entire chocolate scene—and taste dark, milk, white and everything in between—with 15-plus bites and sips on Savor Seattle’s two-hour Chocolate Indulgence Tour.

Explore International District on a food tour from the Wing Luke Museum (wingluke.org /tours, 719 S. King St., 206.623.5124). The offerings

change seasonally; October through December is the “Twilight Noodle Slurp,” while January through March offers the “International Dumpling Crawl.” Get to know another neighborhood well through Pretty Fork Tours (theprettyfork .com, 9611 55th Ave. S, 206.929.0070), which hosts progressive dinners in areas like Capitol Hill and Pioneer Square. You’ll indulge in nine courses at three restaurants, but the catch is that it’s all a mystery—so show up with both an appetite and a thirst for adventure.—Haley Shapley

Wing Luke Museum food tour

FROM TOP: ©CHARITY BURGGRAAF; ©ALAN ALABASTRO

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hether you want an introduction to the incredible maze that is Pike Place Market or a behind-thescenes look at a fair-trade chocolate factory, there’s a Seattle foodie tour for you. The best part is, you won’t just be tasting—you’ll be learning, too. “It’s this multisensorial way to experience a city,” says Terry Rice, managing director of Savor Seattle Food Tours.

“No matter where you’re from or what language you speak, everyone can see and smell and taste the history of Seattle.”

Pike Place Market is brimming with food purveyors, and while you can’t go wrong just wandering, a guide will help you make sense of it all. Eat Seattle (eatseattle.com, 1433 First Ave., 206.745.0991) offers chef-led tours in groups of 10 or fewer. Along the way, you’ll get expert recommendations on preparing the food—like how to turn that Greek yogurt from Ellenos into the perfect dipping sauce for those dried beets from Simply the Best. While enjoying smoked salmon in a hidden garden or award-winning chowder in a tucked-away corridor, learn about the people who’ve made Pike Place run since 1907. “We convey that soul of the market and the diversity here, which is something that a lot of tourists can miss,” says Liz McCune, founder of Eat Seattle.

Savor Seattle (savorseattletours.com, 1916 Pike Place, 206.209.5485) also offers a popular tour

Try something new tonight.

Check out Seattle’s new restaurant district and indulge your passion for great food and exciting nightlife.

Featuring a selection of over 150 restaurants, bars and cafés you’re sure to find exactly what you need to satisfy your craving.

DISCOVERSLU.COM

SPIRITS OF

SEATTLE These local distilleries set the bar for distilling trends.

Westland Distillery

COURTESY WESTLAND DISTILLERY

BY ERIN JAMES

Westland Distillery

S

haken or stirred? Neat or on the rocks? However you sip your spirits, tip back a glass in Seattle, where craft distilling is king and the beverage dominion is ever-expanding.

COURTESY WESTLAND DISTILLERY (2)

THE ART OF DISTILLING Second only to California, Washington is home to more distilleries than any other state, with over 100 licensed commercial distillers. What sets these makers apart from the giants of the industry is the commitment to craft—producing spirits in small batches, with at least 51 percent of the raw production materials grown in Washington. Seattle touts more distilleries than any other city in America, proudly setting the standard for artisanship and the bar for trends in distillation.

Similar to the farm-to-table movement, “grain-to-glass” is also a momentum centered on using local ingredients to make local products. Instead of buying a previously distilled product base from elsewhere, producers are doing it themselves fr om the start. At 2bar

Spirits (2barspirits.com, 2960 Fourth Ave. S., 206.402.4340) in SoDo, Nathan Kaiser started his distillery after his multigenerational family ranch of the same name, based on the same farmfocused principles. “Grain-to-glass is a little bit about authenticity, honesty and owning the process,” Kaiser says of his team’s production, from working with the grain farmer to fermenting, distilling and aging the finished product. “What you’re about to taste is what I made by hand in totality.” At the quaint, farm-inspired tasting room adjacent to the production facility, guests can taste through 2bar’s current offerings, like the rich and smooth bourbon, the first Seattle-made bourbon produced entirely of Northwest grains.

Nearby at Westland Distillery (westlanddistillery.com, 2931 First Ave.

Westland Distillery

S., 206.767.7250), single malt whiskey is the name of the game, and aging some of the brown liquor in rare Oregon oak barrels is one of the ways it is played.

The flourishing distillery even goes so far as to select the trees from the Oregon forests and take part in each of the steps in the barrel production, fully integrating unique flavor profiles into the individual w w w.wh e re t ravel e r. com 17

Westland Distillery

Fremont Mischief Distilling

Westland Distillery

OPPOSITE PAGE, CLOCKWISE FROM TOP: COURTESY WESTLAND DISTILLERY (2); COURTESY FREMONT MISCHIEF THIS PAGE, FROM TOP: COURTESY 2BAR SPIRITS (2); ©SKIP TOGNETTI

2bar Spirits

whiskeys. The glamorous tasting room marries oak-reminiscent wood with modern lighting, high-vaulted ceilings and a smattering of single malt whiskeys aged in different varieties of barrels to taste side-by-side or while sinking into a plush leather chair.

Restaurants and bars often dictate trends in spirits, cocktails and the drinking of both. The powers that be have spoken and amaro—the thick, licorice-laced bitter liqueur of Italian origin—has taken the reins, seen in international brands like Fernet and locally, with Letterpress Distilling (letterpressdistilling.com, 85 S. Atlantic St., 206.227.4522) bottling one of the top options in the state. “With amaro, there is such a breadth of products to discover that it can keep any booze nerd busy for years,” distiller and owner Skip Tognetti says. “That’s the beauty of amaro: it’s such a loosely defined category that you can work your way through it by style or region or just however you happen to find stuff.”

Italian in heritage himself, Tognetti creates an earthy, bittersweet Amaro

Amorino that can be sipped and savored in his Lilliputian tasting room, just a stone’s throw from Safeco Field.

Across town in the Fremont neighborhood, Fremont Mischief Distilling’s (fremontmischief.com, 132 N. Canal St., 206.632.7286) quirky tasting room and production facility faces the canal into Lake Union—a fitting location for former shipyardproprietor-turned-distiller Mike Sherlock and his wife and business partner, Patti Bishop. Best known for rye whiskey, the couple recently entered the realm of fruit brandy, an underrepresented yet growing category using the agricultural cornucopia of the state. After years of testing methods of fruit distillation, they have bottled three different apple-and berry-based brandies using local fruit, some of which was handpicked and foraged for in the Emerald City.

2bar Spirits

Letterpress Distilling

w w w.wh e re t ravel e r. com 19

URBAN

WINERIES Vineyard-style tasting experiences in town & nearby

Vintage Seattle

YOU DON'T HAVE TO TRAVEL FAR TO SAMPLE THE BEST OF WASHINGTON’S GREAT WINES.

W

ashington is the country's second largest wine producer, boasting 14 distinct growing regions known as AVAs—American Viticultural Areas— primarily in central and eastern parts of the state.

Visiting the beautiful vineyards in Columbia Valley, Walla Walla and other regions is a fantastic experience, but if you can't make the trip you can still sample some of their best wines by touring Seattle's urban wineries.

BY LARA HALE

20 S E AT T L E I e p • i • c u re 2017 - 2018

North of Georgetown, the SoDo district is home to a smattering of tasting rooms. You’ll find the greatest concentration of them at SoDo Urban Works (sodo-urbanworks.com) an unassuming industrial looking complex that hosts more than half a dozen wineries, including Kerloo Cellars (kerloocellars.com), Latta Wines (lattawines.com) and Nine Hats Wines (ninehatswines.com).

Pioneer Square, the historic neighborhood immediately south of downtown now boasts two tasting rooms. The Estates Wine Room (estateswineroom.com) pours wine from three Pacific Northwest vineyards: Double Canyon in Horse Heaven Hills, Washington, Seven

©GREG WHITE/SEATTLE HOME PHOTOGRAPHY(2)

Starting with the furthest south, Charles Smith Wines Jet City (winesofsubstance. com) in Georgetown is the largest urban winery on the West Coast.

Located in a former Dr. Pepper bottling factory, the sleek two-story venue offers the chance to taste flights of wines from “rockstar winemaker” Charles Smith’s six labels while watching planes take off and land at neighboring Boeing Field.

Hills Winery in Walla Walla Valley, Washington and Archery Summit in Willamette Valley, Oregon. In addition to vineyard-specific tastings, you can also opt for flights with pairings of specially selected epicurean bites from nearby London Plane or a charcuterie and cheese platter..

The Estates’ new neighbor on the Square, Walla Walla-based Browne Family Vineyards (brownefamilyvineyards.com), opened its stylish space earlier this year. Browne’s portfolio includes a wide range of varietals, but its Cabernets—Franc and Sauvignon—aged 20-plus months on French oak by winemaker John Freeman (a Napa native), are real standouts. The petite tasting room doesn’t serve food, but next-door Intermezzo Carmine is a great option for upscale Italian cuisine after your wine tasting.

On Capitol Hill, Aluel Cellars (aluelcel lars.com)—the name blends those of owners Alex and Samuel—offers pours of their own old world-style wines, as well as Bartholomew label wines produced by Aluel's consultant winemaker Bart Fawbush. Pull up a stool and treat yourself to a flight with a chocolate or cheese pairing.

The trail of urban wineries continues north to the Queen Anne neighborhood and Almquist Family Winery

(almquistfamily.com). Tucked away along the ship canal, Almquist's 10,000-square-foot facility comprises a working winery and distillery, tasting room and a full-service restaurant. On fine days, seats in the greenhouse and on the patio are the perfect place to share a flight, glass or bottle accompanied by a selection of small plates.

Just 30 minutes northeast of Seattle sits Woodinville (woodinvillewine country.com), a small town with a big impact: it’s home to more than 100 wineries and tasting rooms, showcasing Washington’s great variety of vino.

While the vines are planted east of the Cascade Mountains, where the weather is favorable for growing the perfect grapes, this side of the mountains is home to both the grand estate of Chateau Ste. Michelle (ste-michelle. com) and boutique wineries with stylish tasting rooms. The Warehouse District,boasts over 50 tasting rooms, while the Hollywood District has over 40. Executive Director of Woodinville Wine Country Sandra Lee explains that the two areas have distinctive vibes. The Hollywood District is the place to see and be seen. “There is awesome wine and it’s a really fun experience.” At the Warehouse District, “you’re more apt to walk in and meet a winemaker.” Lee explains that many of the Warehouse District wineries

Nine Hats Wines

ship their grapes to Woodinville and do their production on-site. Most tasting rooms keep regular hours, and many will schedule private tastings. There are 14 different American Viticultural Areas in Washington, says Lee, and “they’re all represented here in Woodinville.” In addition, there are more 90 point-plus award-winning vintages here than in any other wine region in the world. “You’re getting such a high quality [of wine] when you come,” says Lee. Maps of winery locations are available on their website, but there are also many tour options in the area, including Barrel Wine Tours, Bon Vivant Wine Tours and Butler Wine Tours.

Wine Galore CHARLES SMITH WINES JET CITY

1136 S. Albro Pl., 206.745.7456 SODO URBAN WORKS

3901 First Ave. S, 206.973.1983 KERLOO CELLARS

3911 First Ave. S, 206.257.1489 LATTA WINES

3933 First Ave. S, 206.466.1336 NINE HATS WINES

3861 First Ave. S, Ste. C, 206.582.0700 ESTATES WINE ROOM

307 Occidental Ave. S, 206.623.5835

FROM TOP: ©JACK VON EBERSTEIN; ©DAN'YELLE MCNEELY PHOTOGRAPHY

BROWNE FAMILY VINEYARD

413 First Ave. S, 206.887.9463 ALUEL CELLARS

801A E. Thomas St., 206.329.5994 ALMQUIST FAMILY WINERY

198 Nickerson St., 206.495.2928 WOODINVILLE WINE COUNTRY

14700 148th Ave. NE, 425.287.3298 CHATEAU STE. MICHELLE

Charles Smith Wines Jet City

14111 NE 145th St., 425.488.1133 w w w.wh e re t ravel e r. com 21

Pike Place Market

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ne of the longest continually operating farmers markets in the country started because of the price of onions. Pike Place Market was born to allow farmers to sell directly to consumers, cutting out the middleman. With over 110 years of history, the market has seen many changes through the years; the latest is the new MarketFront, which opened in 2017. The market’s many restaurants have histories as diverse as the market itself—it’s worth a trip to dine on fresh food surrounded by the stories of years past or some of the new spots, just starting to make an indelible mark on what is the heart of the city.

DINE AT PIKE PLACE MARKET RESTAURANTS, NEW AND OLD. Pike Place Market

Three Girls Bakery While it’s seen different market locations through its history, Three Girls Bakery is the oldest lunch counter in the market, opened by three women in 1912. First located in the Corner Market building (current site of Pike Place Flowers), it now sits in the Sanitary Market. The business has gone through peaks and valleys, at one time operating eight shops before shrinking back down to one in the 1920s. It’s still a great place to find lunch, with sandwiches, soup and baked goods.

1514 Pike Place, 206.622.1045, threegirlsbakery.com

Honest Biscuits

While Lowell’s Restaurant has been around since 1957, the space has been a restaurant much longer—the three floors began as Manning’s Coffee Shop, and then became Manning’s Cafeteria, in 1914. Manning’s roasted its own coffee, with the roaster taking prominence in the middle of the restaurant. Today, Lowell's serves breakfast, lunch and dinner. Order on the bottom floor and head up to level three for spectacular views of Elliott Bay, the ferries and the Seattle Great Wheel. Or slide into a booth on the second floor for some of the best people-watching in the market, through a bank of windows overlooking the Main Arcade. 1519 Pike Place, 206.622.2036 , eatatlowells.com

Athenian Seafood Restaurant and Bar Near Lowell's, this restaurant has also been a market staple for generations since its opening in 1909 by three Greek brothers. It was a bakery and luncheonette before becoming the restaurant it is today. Fans of “Sleepless in Seattle” may recognize the space, as it was briefly featured in the 1993 movie. Today, stop in for breakfast, lunch or dinner, where there’s a strong seafood focus. Also like Lowell’s, the Athenian remains a spot for locals, and market employees are often seen grabbing a drink and bite to eat at the bars of both spots after finishing a shift.

1517 Pike Place, 206.624.7166, athenianseattle.com 22 S E AT T L E I e p • i • c u re 2018  2019

FROM TOP: ©ISAAC ARJONILLA; ©BARBIE HULL/PIKE PLACE MARKET PDA

Lowell’s Restaurant

Place Pigalle Those familiar with Seattle’s history know it isn’t always G-rated. The space where favorite Northwest spot Place Pigalle sits has a part in that history. Starting around 1901, the building was the Cliff House Hotel, where the top floor became the Lotus Inn. Legend has it that it was a speakeasy during Prohibition. Next door, Seattle’s famous madam Nelly Curtis operated the LaSalle Hotel, providing plenty of patrons for the bar. Even after it became a legitimate hotel, rather than a brothel, the space remained a bar, becoming the Place Pigalle Tavern in the 1950s.

Along with neighbors Victrola and the Hideout Tavern, the area was the hot spot for 1960s counterculture. It wasn’t until the 1980s that bartender-turned-owner Bill Frank upgraded the menu and started using fresh market ingredients—one of the first establishments to do so. The tradition of fine dining using seasonal ingredients continues today under the skilled eye of owner Lluvia Walker. The former Hideout Tavern is also a popular spot: IL Bistro (ilbistro.net, 206.682.3049 ). This Italian eatery also sources local ingredients for elegant dinners.

81 Pike Street, 206.624.1756, placepigalle-seattle.com

FROM LEFT: COURTESY OLD STOVE BREWING CO/PIKE PLACE MARKET PDA (2); ©GEOFFREY SMITH

Virginia Inn For one spot that predates even the market, head to the Virginia Inn at the corner of First Ave. and Virginia St. The building was created in 1901 as a hotel with a saloon on the corner. It housed the Virginia Inn and Livingston Café in the ’30s. The current owners took over in 1981

and expanded the café into a full restaurant, serving Northwest ingredients at lunch and dinner.

1937 First Avenue at Virginia, 206.728.1937, virginiainnseattle.com

Honest Biscuits The market is continuing its history of local businesses with new restaurants constantly moving in. The MarketFront expansion brought in a slew of new eateries alongside long-standing Pike Place vendors who relocated into the new wing. One of those is local fave, Honest Biscuits.

Find biscuits in classic flavors and varieties that showcase other Pike Place Market vendors like the Pike Place, which uses Beecher’s Flagship Cheese. Options range from the unadorned buttermilk Butterhole Biscuit to biscuit sandwiches brimming with egg and cheese, ham, chicken or the indulgent Southern style white sausage gravy.

1901 Western Avenue, 206.682.7179, honestbiscuits.com

Old Stove Brewing Co. Another recent addition to the new MarketFront and to Pike Place Market itself is Old Stove brewing Co., a brewery and taproom serving up 24 taps, cider, wine, a full bar and an artisanal seasonal food menu, with items made from scratch using local ingredients. The owners, Chris Moore and Brian Stan, have been longtime fans of Pike Place Market, so an opportunity to be the anchor tenant of the MarketFront was a dream come true. With an 80-foot wall

Lowell’s Restaurant

that opens up completely, this space is worth a visit just for the stunning views of Elliot Bay, the Olympic Mountains and marine life.

1901 Western Avenue, 206.602.6120, oldstove.com

Red Cedar & Sage This restaurant is a place for contemporary Northwest cuisine, with everything from cedar planked salmon to Moroccan chicken. Or opt for their market fish of the day, featuring freshlycaught fish handpicked by their chef, straight from the market. They also offer handcrafted signature cocktails and an extensive wine list.

The highlight of this space is the glass-enclosed patio—dine “outside” while staying protected from the weather.

1501 Pike Place, 206.538.0377, redcedarandsage.com

Little Fish From chef Zoi Antonitsas and Bryan Jarr, who currently owns the popular market spot JarrBar (jarrbar.com. 206.209.2239), will soon come an exciting joint venture, Little Fish. Set to open in Fall 2018, it will be Seattle’s first modern day craft cannery and restaurant, serving up gourmet tinned seafood. At JarrBar, you can find cured seafood and meats, inspired by Jarr’s travels to Portugal and Spain. littlefishseattle.com

Sushi Kashiba

Old Stove Brewing Co.

Old Stove Brewing Co.

On the opposite side of the market, near the Inn at the Market, sits Sushi Kashiba, Shiro Kashiba’s newest sushi restaurant. Kashiba trained under Jiro Ono before coming to Seattle, where he helped create the area’s first sushi bar in 1970 at Maneki in the International District. This latest restaurant has both à la carte and prix fixe menus—for the full experience, opt for the omakase, a chef’s choice sushi dinner.

86 Pine Street, Suite 1, 206.441.8844, sushikashiba .com –By Stacy Booth w w w.wh e re t ravel e r. com 23

Pho Bac 24 S E AT T L E I e p • i • c u re 2016 - 2017

GET IT WHILE IT’S HOT From poke to bagels and everything in between, discover the dishes that are trending on the Emerald City’s culinary scene.

OPPOSITE PAGE: COURTESY PHO BAC. THIS PAGE FROM LEFT: © HERSCHELL TAGHAP; ©ADAM GATDULA

BY ADAM H. CALLAGHAN

Musang

Musang

A

s much fun as is to eat at unique restaurants, it’s also a comfort to find the familiar, and observant Seattle restaurateurs and diners alike spot patterns in the way the city eats over time, and changes come in waves to reshape the dining landscape. Here are a few of the most exciting patterns diners in Seattle should look for.

POKE Poke, one of the hottest trends nationwide the last couple of years, has made a lot of Seattleites very happy. Once limited to Sam Choy’s Poké to the Max, the food trucks named for the so-called Godfather of Poke, this Hawaiian specialty of marinated raw fish is now in nearly every neighborhood in Seattle, including Hillman City, where Poké to the Max (samchoyspoke.com) has one of its restaurants now. Most poke places follow the basic fastcasual model, and if the fish is fresh, the rice is right and the myriad optional toppings are flavorful, it’s hard to go wrong with this quick, affordable, relatively healthy meal.

But to taste a dish that’s truly special, it’s important to find the chefs making it with real care. Syd Suntha, owner of Bread & Circuses (eatbreadandcircuses.com), an eclectic food truck and restaurant at Seattle Cider and Two Beers Brewing’s shared tasting room, The Woods, in SoDo, sees things shaking out now that the initial rush is wearing off. “I feel like the cream is going to continue to rise to the top with restaurants like Ono Poke (eatonopoke.com), an Edmonds shop named for Hawaiian owner Steven Ono, and 45th Stop & Shop and Poke Bar (a Wallingford convenience store co-owned by John Chung and his parents), that are using w w w.wh e re t ravel e r. com 25

Ooink

quality ingredients and staying away from the fast food aspect some of the new guys are doing.”

FILIPINO FOOD Beyond garlicky chicken arroz caldo and steak and rice bowls served by owners Michelle Valko and Pamela Carpio at their secretive Capitol Hill speakeasy, Knee High Stocking Co. (kneehighstocking.com), Filipino dishes are few and far between on Seattle menus. A number of pop-up chefs are working to change that, though, broadening diners’ horizons beyond adobo and lumpia.

“I see more and more Filipino business owners coming together and collaborating,” says Suzi An, the former creative director of JuneBaby and Salare who now runs a funky natural-wine club called Vita Uva. That includes Melissa Miranda, who’s “been killing it doing a bunch of different events,” most notably her Musang pop-up (musangseattle. com) every third Sunday at Beacon Hill’s Bar 26 S E AT T L E I e p • i • c u re 2018 - 2019

del Corso, featuring dishes from roasted eggplant with salted duck egg to fried calamari with squid ink and calamansi aioli.

Joseph Bayley, a winner of Food Network’s “Chopped,” parlayed his recurring events which featured dishes like scallop kinilaw (diver scallop in coconut vinaigrette with scallions and blood) into a successful Kickstarter campaign to enable the buildout of his first restaurant, La Colonial (lacolonialseattle.com), a Filipino tapas bar.

And at tiny Hood Famous Bakeshop (hoodfamousbakeshop.com) in Ballard, Chera Amlag, a pop-up pro herself and part of the Ilaw pop-up group with Melissa Miranda, sells fun fusions like her ube cheesecake, a gorgeous treat made bright purple thanks to the ube yam.

JEWISH CUISINE Monica Dimas is an expert at churning out big flavors from cramped quarters, like the crispy namesake dish from her

Knee High Stocking Co.

snack window, Sunset Fried Chicken Sandwiches (sunsetfriedchicken.com), inside Rachel’s Ginger Beer on Capitol Hill. In late 2017, with the opening of Westman’s Bagel and Coffee (westmansbagel.com) in a shoebox space in the same neighborhood, she leaped out in front of two growing trends: Jewish cuisine in general, and bagels specifically. For years, it’s been nearly impossible to find a traditional Jewish spread in Seattle like those common to the boroughs of New York or other East Coast cities. Now, diners line up for Dimas’ smoked whitefish salad on Maldon salt bagels, olive oil challah and rotating pastries, like rugelach.

Dimas has even teased an expansion.

Just blocks away, the owners of Nourish Catering, Vance Dingfelder and Stephanie Hemsworth, have opened a walk-up window while they construct the rest of Dingfelder’s Delicatessen (dingfelders.com), attracting legions of diners to grab pastrami and corned beef sandwiches, half-sour pickles,

CLOCKWISE FROM TOP LEFT: COURTESY OOINK; ©HENRY HARGREAVES PHOTOGRAPHY; COURTESY HOOD FAMOUS BAKESHOP

Hood Famous Bakeshop

Pho Bac

Reckless Noodles

matzo ball soup and chopped chicken liver while on the go.

Joining these newcomers soon should be the likes of Capitol Hill’s Dacha Diner, specializing in Eastern European Jewish fare. Zylberschtein’s is another new deli under development from North Seattle neighborhood favorite Standard Bakery, whose bagels are a staple menu item. And Schmaltzy’s Delicatessen is an upcoming Ballard restaurant and commissary kitchen from the Napkin Friends (napkinfriends. com) food truck, whose fans follow the truck around town for its signature latke press sandwiches such as the O.G., a combination of pastrami, Mama Lil’s peppers, arugula, Thousand Island, horseradish cream, and gruyère oozing out between two crispy fried potato pancakes.

Owner Paul Osher also added bagels to his Ballard restaurant, Porkchop & Co.’s (eatatporkchop.com) menu this year, which means his outstanding pastrami 28 S E AT T L E I e p • i • c u re 2018 - 2019

can be served on an everything bagel sandwich. He’s already scheming on ways to increase his capacity for making these time-consuming treats in 2019. Mere blocks away, Loxsmith chef Matthew Segal will begin selling his 48-hour-fermented seaweed sesame and charcoal poppy seed bagels in spring 2019, mostly wholesale from a production kitchen but also with a walk-up window for customers to grab them at retail.

ASIAN NOODLES Ramen has also been on a tear in Seattle lately, with mostly Japanese imports on Capitol Hill like Ramen Danbo (ramendanbo. com) and Betsutenjin, but also beloved locals, including chef Chong Boon Ooi’s Ooink (ooink.com)—all three of which feature rich, silky tonkatsu pork broth.

Coming in 2019 are expansions of Tsuta, Tokyo’s first Michelin-starred ramen restaurant, and celebrity chef Masaharu

Reckless Noodles

Morimoto’s Momosan Ramen and Sake.

It’s not just ramen, though, says Elmer Dulla, director of brands and development for Edouardo Jordan’s Salare and JuneBaby, who’s excited to see more noodle-focused restaurants popping up.

“It’s revitalizing,” he says of the rise of world-class restaurants like Kamonegi (kamonegiseattle.com), soba specialist Mutsuko Soma’s Fremont destination; Kenny Lee’s modern Vietnamese restaurant, Reckless Noodle House (recklessnoodles. com), in the Central District; and Chinatown International District’s hip Pho Bac Sup Shop (thephobac.com), run by Yenvy Pham and her siblings, children of the restaurateurs who introduced pho to Seattle decades ago.

“It’s usually a great price,” says Dulla, “in a comforting setting, and you can be fulfilled and also appreciate the craft of it.

These Asian flavors, the umami, the natural saltiness—everyone’s palate is pretty much built for that.”

CLOCKWISE FROM TOP LEFT: COURTESY LOXSMITH; COURTESY PHO BAC; ©TYLER TARTE (2)

LoxSmith

WHERE TO TEMPT YOUR TASTE BUDS IN THE EMERALD CITY THE BEST OF THE CITY

32 DINING 40 WINERIES 41 BREWERIES 42 DISTILLERIES 44 INDEX 44 MENUS

Red Cedar and Sage 30 S E AT T L E I e p • i • c u re 2018  2019

DINING

Rider

Emerald City Eats

Four seasons a year, Seattle restaurants fill with fresh dishes of meat, seafood and vegetables. Dine on Pacific Northwest plates featuring local salmon, oysters or clams, or take a trip to another culture through the food.

From small spaces in the International District to historic spaces at Pike Place Market, dine on Vietnamese, Japanese, French, Italian, Filipino, Hawaiian and more. Whatever the cuisine or meal, Seattle delivers.

BALLARD

be assured that the ingredients are fresh and seasonal. rays.com. 6049 Seaview Ave. NW, 206.789.3770. $$$

BELLTOWN

ITALIAN. From whole pies to fat slices, this is pizza

Staple & Fancy

NEW AMERICAN. Popular dishes at this small-plates establishment include blasted broccoli, hanger steak with daikon and smoked chicken flatbread. blackbottleseattle.com. 2600 First Ave., 206.441.1500. $$

at its best. In this stylish space, you can order off the menu or build your own pie from the large assortment of unique toppings. ballardpizzacompany.com. 5107 Ballard Ave. NW, 206.659.6033. $$

Delancey ITALIAN. This joint has had locals in a state of fervor

over its New York-style wood-fired pizzas. delanceyseattle.com. 1415 NW 70th St., 206.838.1960. $$

King’s Hardware AMERICAN. Laid-back pub serving up burgers and fries alongside beer and cocktails. Don’t miss the old-school skeeball machines or the fantastic patio out back. kingsballard.com. 5225 Ballard Ave. NW, 206.782.0027. $

ITALIAN. The menu here highlights simple Italian-in-

spired food. Try a multi-course feast of seasonal dishes created specifically for your table. ethanstowellrestaurants.com. 4739 Ballard Ave. NW, 206.789.1200. $$$

Volterra ITALIAN. This Tuscan-inspired favorite serves dishes

like wild boar tenderloin, wide noodles with lamb ragu and mussels and sausage. volterrarestaurant.com.

5411 Ballard Ave. 206.789.3770. $$$

The Walrus and the Carpenter SEAFOOD. Renee Erikson’s oyster bar blends the el-

CARIBBEAN. A lively Puerto Rican eatery and rum bar

egance of France with the casual comfort of a local fishing pub. Rustic and light-filled, there is a heated outdoor space and the menu features locally harvested clams and mussels. thewalrusbar.com. 4743 Ballard Ave. NW, 206.395.9227. $$$

in the heart of downtown Ballard offers specialities like tostones, empanadas, and pollo guisado. laislaseattle.com. 2320 NW Market St., 206.789.0516. $

BELLEVUE

La Isla

Ray’s Boathouse & Ray’s Cafe SEAFOOD. This waterside restaurant has been a Se-

attle institution since the 1930s. From Penn Cove Mussels to pan-roasted Chatham Strait sablefish, you can

32 S E AT T L E I e p • i • c u re 2018  2019

Crossroads Shopping Center INTERNATIONAL. Head to this shopping center for one of the best food courts in town. Find international dining with everything from sushi and Korean barbecue to pizza and tacos. crossroadsbellevue.com.

15600 NE Eighth St., 425.644.1111. $$

Black Bottle

Local 360 NORTHWEST. Focused on local sourcing, this hip spot receives the majority of its food from within 360 miles.

It’s also an excellent stop for hand-crafted cocktails featuring locally distilled spirits. local360.org. 2234 First Ave., 206.441.9360. $$

Lola MEDITERRANEAN. Celebrity chef Tom Douglas’ Greektinged menu boasts kebabs, chickpea fries and dips. lolaseattle.com. 2000 Fourth Ave., 206.4411430. $$

Mama’s Cantina MEXICAN. Taking inspiration from the food of Mexico City, find a menu of street tacos, nachos, quesadillas, burritos and housemade tortillas, chips and sauces. mamascantina.com. 2234 Second Ave., 206.728.6262. $

Pintxo SPANISH. This tapas bar serves up tasty Spanish fare in small portions, as well as hand-crafted cocktails. pintxoseattle.com. 2207 Second Ave., 206.441.4042. $

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Ballard Pizza Company

DINING Shiro’s

Poquitos

SUSHI. Try to grab a seat at the bar (if you’re lucky) and

MEXICAN. Honoring the culinary traditions of Mex-

enjoy the freshest in top-notch fish, from the Northwest and beyond. shiros.com. 2401 Second Ave., 206.443.9844. $$

ico, this restaurant serves authentic Mexican food like handmade tortillas and made-to-order guacamole, made with locally sourced meats and produce. vivapoquitos.com. 1000 E. Pike St., 206.453.4216. $$

Tavolata ITALIAN. Celebrated Seattle chef Ethan Stowell’s Italian restaurant is a large modern space centered on a beautiful wooden communal table that serves up delectable housemade pasta. ethanstowellrestaurants. com. 2323 Second Ave., 206.838.8008. $$$$

Umi Sake House JAPANESE. With more than 45 kinds of saké and a menu that includes sushi, crispy prawns and chicken yakitori, Umi (”ocean” in Japanese) offers a laid-back space in which to unwind and indulge. umisakehouse. com. 2230 First Ave., 206.374.8717. $$

CAPITOL HILL Café Presse

FRENCH. From the visionaries behind Le Pichet,

Café Presse serves traditional, unpretentious French fare in a bustling urban space. cafepresse seattle.com. 1117 12th Ave., 206.709.7674. $

Capitol Cider AMERICAN. Cozy spot with a 100 percent gluten-free

kitchen serving hearty dishes such as fish and chips, duck breast and beef short ribs, plus 30 taps of rotating ciders and beers. capitolcider.com. 818 Pike St., 206.937.3564. $$

Kizuki Ramen & Izakaya

Stateside VIETNAMESE. This stylish spot serves classics like

Bun Cha Hanoi, pork patties in a fish sauce marinade served with rice vermicelli, and soy-glazed beef short ribs. statesideseattle.com. 300 E Pike St., 206.557.7273. $$

Rhein Haus

sential spot for an utterly romantic (but reasonably priced) date. Great pastas (including a mean Puttanesca and a chicken liver lasagna) and good, inexpensive wines, along with great people watching and city views. ristorantemachiavelli.com. 1215 Pine St., 206.621.7941. $$

Tallulah’s NORTHWEST. This popular spot uses only the best sea-

sonal ingredients, and includes gluten-free and vegan choices. A great option for weekend brunch. aneighbor hoodcafe.com. 550 19th Ave. E, 206.860.0077. $$

SEAFOOD. Stop in for fresh Pacific Northwest shell-

DOWNTOWN

NEW AMERICAN. Locally sourced vegetables, cheese, charcuterie, grains, fish and meats are focal points of the menu. The upper level of the space is Bitter/Raw, Lark’s bar, featuring cocktails, crudo and charcuterie. larkseattle.com. 952 E. Seneca St., 206.323.5275. $$

MEDITERRANEAN. This stylish restaurant features fresh seasonal cuisine subtly influenced by flavors of the Mediterranean. andaluca.com. 407 Olive Way, 206.382.6999. $$

Mamnoon

Cutters Crabhouse

MIDDLE EASTERN. This spot serves a modern take on Middle Eastern cuisine. There are lots of small plates to share with a group, so select a few and find a new favorite dish. If you’re short on time, Mamnoon Street is a walkup window for to-go items. mamnoonrestaurant.com. 1508 Melrose Ave., 206.906.9606. $$

SEAFOOD. Just a block from Pike Place Market, this spot serves seafood favorites including chowder, sushi, poke and plenty of crab (consider the sampler, a feast for any crab lover). cutterscrabhouse.com. 2001 Western Ave., 206.448.4884. $$

Momiji

ASIAN. This locally owned restaurant serves award-win-

dishes with a Pacific Northwest influence. Menus change frequently, but expect things like a catfish claypot and barbecued pork spare ribs. monsoon restaurants.com. 615 19th Ave. E, 206.325.2111. $$; 10245 Main St., Bellevue, 425.635.1112.

34 S E AT T L E I e p • i • c u re 2018  2019

FUSION. Trendy spot serving up traditional Japanese

cuisine infused with a bit of Latino flair, such as sushi rolls with jalapeno, mango and cilantro. japonessa. com. 1400 First Ave., 206.971.7979. $$

Lecosho

Loulay Kitchen & Bar

ITALIAN. A neighborhood favorite and the quintes-

fish and drinks. Taylor Shellfish Farms, who provide the fresh seafood, have been farming shellfish for more than 100 years. tayloroysterbars.com. 1521 Melrose Ave., 206.501.4321. $$; 410 Occidental Ave. S, 206.501.4060.; 124 Republican St., 206.501.4442.

MODERN VIETNAMESE. Sophisticated Vietnamese

Japonessa

Ristorante Machiavelli

Taylor Shellfish Farms & Oyster Bars

Monsoon

JAPANESE. This teppanyaki restaurant’s skilled chefs create a show during dinner. Watch them cook steak, chicken, vegetables, seafood and more. hamanasu seattle.com. 1200 Fifth Ave., 206.682.4686. $$

NORTHWEST. Tucked away on Harbor Steps, this popular spot offers innovative small plates, entrees and a not-to-be-missed happy hour. lecosho.com. 89 University St., 206.623.2101. $$

comes with chicken, pork or veggie broth. There are also rice dishes and small plates. kizuki.com.

Capitol Hill, 320 E. Pine St., 844.585.2487 $$; Northgate, 319 N.E. Thornton Place, 844.585.2487; West Seattle, 4203 S.W. Alaska St., 206.420.3831; 14845 Main St., Bellevue, 844.585.2487

JAPANESE. This hip sushi haven stands out with its cool ambiance and handcrafted traditional Japanese dishes that are specially prepared from Northwest ingredients. momijiseattle.com. 1522 12th Ave., 206.457.4068. $$

Hamanasu

GERMAN/AMERICAN. This hot spot is a massive Bavarian-inspired bier hall with five indoor bocce ball courts. Try the housemade sausages—they have everything from kielbasa to bratwurst. rheinhausseattle. com. 912 12th Ave., 206.325.5409. $$

JAPANESE. The traditional Japanese ramen here

Lark

sonal ingredients. fairmont.com/seattle. 411 University St., 206.621.7889. $$$

Andaluca

Dragonfish Cafe ning Pan-Asian cuisine, with menu items such as Lime Rickey Shrimp and Caramel Ginger Chicken. Paramount Hotel, 722 Pine St., 206.467.7777. $$

Elephant & Castle AMERICAN/BRITISH. This pub offers British classics

(shepherd’s pie, bangers & mash, fish & chips) and American faves (burgers, mac & cheese and fried pickles). elephantcastle.com. 1415 Fifth Ave., 206.624.9977. $$

The Georgian FRENCH. This elegant AAA four-diamond restaurant

serves French-inspired Northwest cuisine with sea-

FRENCH. Find fresh, local and seasonal modern French fare at this restaurant. Stop in for a lunch of croque monsieur or dinner of crab beignets. thechefinthehat.com. 600 Union St., 206.402.4588. $$$

Metropolitan Grill AMERICAN. Housed in an historic 1903 building, this

steakhouse serves classic cuts, including filet mignon, New York peppercorn and porterhouse. themetropolitangrill.com. 820 Second Ave., 206.624.3287.

Palomino ITALIAN. Find pizzas, pasta and plenty of meat, poultry and seafood at this restaurant. It’s a great place for small plates, a glass of wine and unwinding with friends. palomino.com. 1420 Fifth Ave., 206.623.1300. $$; Bellevue, 610 Bellevue Way NE, 425.455.7600.

Purple Cafe & Wine Bar AMERICAN. This eclectic wine bar offers vino to pair

with artisan cheeses, small plates or entrees such as pan-roasted halibut and grilled New York strip. thepurplecafe.com. 1225 Fourth Ave., 206.829.2280; Kirkland, 323 Park Place Center, 425.828.3772; Bellevue, 430 106th Ave. NE, 425.502.6292; 14459 WoodinvilleRedmond Road NE, 425.483.7129. $$

Rider AMERICAN. Blending together the Pacific North-

west’s most defining environments—the ocean and the forest—Rider offers a variety of meats and seafood, which are cooked in the massive, open woodfired grill at the center of the restaurant. riderseattle. com. 619 Pine St., 206.859.4242. $$

RN74 FRENCH. Creative, modern and simple interpretations

of French cuisine with a Northwest flair is the wheelhouse of this Michael Mina restaurant. michaelmina.net.

1420 Fourth Ave., 206.456.7474. $$$

Shuckers Oyster Bar SEAFOOD. One of the oldest oyster bars in the city, with

a daily menu of fresh seafood and their own Rooftop Honey Ale on tap. fairmont.com/seattle. 411 University St., 206.621.1700. $$

Tap House Grill AMERICAN. This restaurant serves classic bar fare like

pizzas and burgers and boasts 160 beers on tap. taphousegrill.com. 1506 Sixth Ave., 206.816.3314. $

DINING Tribeca Kitchen & Bar ITALIAN. Specializing in housemade pasta, neapolitan

pizza and shareable plates. Come “celebrate life” with friends and family. 1809 Olive Way, 206.264.0994. $$

Wild Ginger PAN-ASIAN. Try the chicken and the prawns at the satay

bar, or laksa, a spicy bouillabaisse from Southeast Asia. wildginger.net. 1401 Third Ave., 206.623.4450;11020 N.E. Sixth St., Ste. 90, 425.495.8889. $$$

INTERNATIONAL DISTRICT Fuji Sushi

JAPANESE. The sushi and hot food are all great, but

your best bet is the Bento Box lunch special, a generous selection of food for a reasonable price. fujisushiseattle.com. 520 S. Main St., 206.624.1201. $$

MAGNOLIA Palisade

SEAFOOD. Take in panoramic views of Seattle while en-

joying a variety of seafood and steaks. palisaderestaurant.com. 2601 West Marina Place., 206.285.1000. $$$

MUKILTEO

Ivar’s Mukilteo Landing SEAFOOD. Watch the ferries come and go at this waterfront spot just 30 minutes north of Seattle. You’ll find delicious seafood, including Ivar’s favorites, plus an outdoor Fish Bar for quick take-away service. ivars. com. 710 Front St., Mukilteo, 425.742.6180. $$

NORTHGATE

Stanford’s Restaurant & Bar AMERICAN. Satisfy cravings at this spot, where ev-

Green Leaf VIETNAMESE. A cozy, clean space serving up gener-

ous bowls of pho and noodle soups, along with vermicelli bowls and regional specialties. greenleaftaste. com. 418 Eighth Ave. S, 206.340.1388; 2800 First Ave., 206.448.3318. $$

Maneki JAPANESE. This restaurant has been serving traditional Japanese food for more than 100 years. manekirestaurant.com. 304 Sixth Ave. S, 206.622.2631. $$

erything is made from scratch. Find hamburgers, seafood, steaks, ribs, pizzas and more. stanfords.com.

401 N.E. Northgate Way, Ste. 1106, 206.834.6277; Tukwila, 17380 Southcenter Parkway, 206.575.7454. $$

PIKE PLACE MARKET Athenian Seafood Restaurant

SEAFOOD. The menu at this historic market favorite includes daily specials like oyster omelets and salmon and chips. athenianinn.com. 1517 Pike Place, 206.624.7166. $$

MODERN JAPANESE CUISINE WITH A LATIN FLAIR HAPPY HOURS DAILY Everyday from Open - 6:30pm in the Dining Room and Sushi Counter Open - 8pm in the bar lounge, and Late Night 10pm - Close Everywhere.

1400 1ST AVENUE • SEATTLE • 206.971.7979 • JAPONESSA.COM 500 BELLEVUE WAY NE • BELLEVUE • 425.454.1585 36 S E AT T L E I e p • i • c u re 2018  2019

Café Campagne FRENCH. This classic Parisian brasserie serves French favorites like croque monsieur, tartare de boeuf and duck confit as well as a selection of salads and seafood. They also serve all-day dessert. cafecampagne. com. 1600 Post Alley, 206.728.2233. $$

Can Can FRENCH. Tucked away in Pike Place Market, this res-

taurant and cocktail lounge doubles as vaudevillestyle theater where the waitresses perform as can-can dancers. thecancan.com. 94 Pike St., 206.652.0832. $$

Emmett Watson’s Oyster Bar SEAFOOD. Oysters come in all varieties here—on the half shell, broiled or served with chips. thecancan. com. 1916 Pike Place, Ste. 16, 206.448.7721. $$

Il Bistro ITALIAN. Enjoy pastas, fresh seafood and rack of lamb

in the cozy, candlelit dining room, or head to the bar for martinis, single-malt scotches, bourbons and grappas. ilbistro.net. 93A Pike St., 206.682.3049. $$

Lowell’s AMERICAN. Spectacular views of the Olympics and Puget Sound are a major attraction here, where the breakfast is legendary. eatatlowells.com. 1519 Pike Place, 206.622.2036. $$

Maximilien FRENCH. This charming, Parisian-style spot serves French fare made with fresh Market ingredients. En-

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DINING and a Prohibition-inspired cafe and bar that serves up craft cocktails, which you can pair with dishes such as blackened salmon and shrimp ceviche. smithtower. com/bar.php. 506 Second Ave., 206.624.0414. $$

Pike Place Chowder

QUEEN ANNE

NORTHWEST. Comfort food, Pacific Northwest style.

In addition to the various chowder offerings, there are salads and sandwiches. pikeplacechowder.com. Pike Place Market, 1530 Post Alley, 206.267.2537; Pacific Place, 600 Pine St., 206.838.5680. $$

Place Pigalle Restaurant and Bar NORTHWEST. This romantic bistro features Northwest

seafood, farm-fresh produce and more than 400 wines. placepigalle-seattle.com. 81 Pike St., 206.624.1756. $$$

Radiator Whiskey AMERICAN. This hideout bar in Pike Place Market

specializes in house-branded whiskey distilled locally, and is a carnivore’s delight. Order the pig head and you won’t be disappointed. radiatorwhiskey.com. 94 Pike St., 206.467.4268. $$

Red Cedar & Sage NORTHWEST. Enjoy Northwest cuisine made with

fresh ingredients at this spot in Pike Place Market.

Grab a seat in the glass-walled atrium and enjoy a cocktail or glass of wine with the meal. redcedarandsage.com. 1501 Pike Place, Ste. 200, 206.538.0377. $$

Tankard & Tun SEAFOOD. This eatery within Pike Brewing Company

pairs locally sourced seafood dishes with handcrafted beers—not to mention fantastic water views. pikebrewing.com/tankard-tun. 1415 First Ave., 206.622.6044. $$

PIONEER SQUARE Girin

KOREAN. This steakhouse and ssam bar brings con-

temporary cooking techniques to traditional Korean food. Housemade kimchi, noodles and dumplings accompany locally sourced proteins. girinseattle.com.

501 Stadium Place S., 206.257.4259. $$$

Il Corvo ITALIAN. Passion for the craft of homemade pasta is apparent in this casual lunch-only destination. The menu features three pastas a day, depending on what the chef finds in the market that morning. ilcor vopasta.com. 217 James St., 206.538.0999. $$

Il Terrazzo Carmine ITALIAN. Carrying on the tradition of founder Car-

mine Smeraldo, this spot serves classic Italian dishes. ilterrazzocarmine.com. 411 First Ave. S, 206.467.7797

The London Plane ITALIAN. All-in-one café, specialty-foods store and flo-

ral workshop. Stop in for breakfast and lunch for baked goods, toast and grain salads or dinner, with snacks, salads and entrees of meat and seafood. londonplaneseattle.com. 300 Occidental Ave. S, 206.624.1374. $$

Salumi ITALIAN. Be prepared to stand in line at this lunch-only

spot (it’s worth it!). They serve sandwiches, pastas and soups in addition to the famous cured meats. salumicuredmeats.com. 309 Third Ave. S, 206.621.8772. $

Smith Tower Observatory Bar AMERICAN. The Smith Tower has an observation deck that offers a stunning downtown skyline view

38 S E AT T L E I e p • i • c u re 2018  2019

5 Spot AMERICAN. This diner serves comfort food in a dining room full of amusing kitsch. Save room for the baked-to-order desserts. 1502 Queen Anne Ave. N, 206.285.7768. $

Collections Café NORTHWEST. The menu at this café inside Chihuly Garden and Glass takes its inspiration from Chihuly’s travels and adds a Northwest twist. Celebrating what is fresh and local, diners can get a glimpse into Chihuly’s world here, where his personal collections are on display as the part of the decor. chihulygar denandglass.com. 305 Harrison St., 206.753.4935. $$

Culture Kitchen NORTHWEST. Wolfgang Puck’s contemporary cafe and

bar is located on the first floor of the MoPOP and serves up seasonally driven sandwiches, soups, salads, burgers and a daily chef special. wolfgangpuck.com/dining/ Culture-Kitchen-Seattle. 325 Fifth Ave., 206.262.3030. $$

Peso’s Kitchen & Lounge MEXICAN & TEX-MEX. The Latin-Mexican menu of-

fers such items as crab and shrimp enchiladas with mascarpone cheese and crab and avocado spring rolls. pesoskitchenandlounge.com. 605 Queen Anne Ave. N, 206.283.9353. $$

Seattle Center Armory VARIOUS. While at Seattle Center, head to the Armory

Atrium for a selection of Northwest eateries. Find artisanstyle pizzas from MOD Pizza, comfort food at Skillet Counter coastal Mexican selections at Blue Water Taco Grill & Cantina and Mediterranean favorites at KABAB. seattlecenter.com/food. 305 Harrison St., 206.684.7200. $

Ten Mercer NORTHWEST. Ten Mercer offers a menu that includes

house-smoked pork tenderloin, garlic-crusted Washington chicken, risotto with seasonal ingredients, fish entrees, pasta and more, including many gluten-free items. tenmercer.com. 10 Mercer St., 206.691.3723. $$

Duke’s Chowder House SEAFOOD. The name says it all: The chowder at Duke’s

is always a winner. The happy hour features “Duketails,” including a concoction called the Muddled Uptail. dukeschowderhouse.com. South Lake Union, 901 Fairview Ave. N, 206.382.9963; West Seattle, 2516 Alki Ave. SW, 206.937.6100; Green Lake, 7850 Green Lake Drive N, 206.522.4908; Tacoma, 3327 Ruston Way, 253.752.5444. $$

Lunchbox Lab AMERICAN. This inventive eatery was designed to serve up creative burgers, uncommon milkshakes hand-spun with Snoqualmie ice cream and eclectic cocktails. You can build your own burger or try out one of their unique experiments. lunchboxlab. com. South Lake, 1253 Thomas St., 206.621.1090; Bellevue, 989 112th Ave. NE, 425.505.2676; Green Lake, 7200 E. Green Lake Dr. N., 206.729.6179. $$

Mistral Kitchen EUROPEAN. Sourcing the best in local and international

ingredients, as well as buying meat and fish whole to butcher in-house, this spot has sophisticated dishes. mistral-kitchen.com. 2020 Westlake Ave., 206.623.1922.

Portage Bay Cafe BRUNCH. This popular brunch spot serves generous

portions of omelets, pancakes, waffles and more, made with seasonal, local ingredients. portagebaycafe.com.

South Lake Union, 391 Terry Ave. N, 206.462.6400; Ballard, 2821 N.W. Market St., 206.783.1547; University District, 4130 Roosevelt Way NE, 206.547.8230; Roosevelt, 900 N.E. 65th St., 206.529.3252. $$

UNIVERSITY DISTRICT Agua Verde Cafe

MEXICAN. Tucked along Portage Bay at the University of Washington, this cafe serves Mexican favorites including tacos, enchiladas, burritos and more. aguaverde.com. 1303 N.E. Boat St., 206.545.8570. $$

Ivar’s Salmon House SEAFOOD. This seafood spot boasts unbeatable

views of Lake Union and the downtown Seattle skyline. Their famous clam chowder is not to be missed. ivars.com. 401 N.E. Northlake Way, 206.632.0767. $$

Taste of India INDIAN. Creamy curry, fluffy naan and a refreshing

CAJUN. This restaurant offers a menu brimming with

mango lassi make for a near-perfect Indian feast. tasteofindiaseattle.com. 5517 Roosevelt Way NE, 206.528.1575. $$

New Orleans’ favorites, including fried oyster and catfish po’ boys, gumbo and jambalaya. toulousepetit. com. 601 Queen Anne Ave. N, 206.432.9069. $$

WATERFRONT

Toulouse Petit

SOUTH LAKE UNION Art Marble 21

CARIBBEAN. Find more than just great food with Carib-

bean flavors and drinks at this spot. The gaming room has shuffleboard, bocce ball and pool tables. artmar ble21.com. 731 Westlake Ave. N, 206.223.0300. $$

Chandler’s Crabhouse SEAFOOD. Serving up seafood—including local Dungeness crab—along the waterfront of South Lake Union, this spot boasts fresh, tasty food and fantastic views. schwart bros.com/chandlers-crabhouse. 901 Fairview Ave. N, 206.223.2722. $$$

The Alaskan Sourdough Bakery BAKERY. Stop in for a cold sandwich, hot panini or

soup. There are also loaves of bread, dinner rolls, bread bowls and homemade cookies to go. alaskansourdoughbakery.com. 1301 Alaskan Way, 206.838.5313. $

Anthony’s Pier 66 and Bell Street Diner SEAFOOD. This building is home to three seafood restaurants: upscale Pier 66, laid-back Bell Street Diner and a grab-and-go open-air bar where you can get delicious, quick options like fish tacos. anthonys.com.

2201 Alaskan Way, 206.448.6688. $$

The Crab Pot SEAFOOD. This favorite is where you come for a nofuss seafood feeding frenzy. They’ll toss the food on the table, no utensils required. Dig in. thecrabpotseattle.com. 1301 Alaskan Way, 206.624.1890. $$

COURTESY CHIHULY GARDEN AND GLASS

joy sweeping views of the Puget Sound through large picture windows, or take in the beauty on the outdoor patio. maximilienrestaurant.com. 81A Pike St., 206.682.7270. $$

DINING Elliott’s Oyster House SEAFOOD. Stop in for more than 30 varieties of fresh oysters, custom-smoked Northwest seafood and an award-winning wine program. The restaurant has a deep commitment to sustainability and only serves wild, sustainable salmon. elliottsoysterhouse.com. 1201 Alaskan Way, 206.623.4340. $$$

The Fisherman’s Restaurant & Bar SEAFOOD. This waterfront staple offers Northwest

seafood options such as clam chowder, steamed mussels and tasty halibut and chips. thefishermansrestaurant.com. 1301 Alaskan Way, 206.623.3500. $$

Ivar’s Acres of Clams SEAFOOD. Enjoy classic favorites or unique chef preparations of seafood inside, or enjoy spectacular views of Elliott Bay from the waterside patio. ivars.com. Pier 54, 1001 Alaskan Way S, 206.624.6852. $$

Miners Landing Food Court AMERICAN. At the end of Pier 57, find this hidden gem

featuring food for every palate, from fresh fish and chips to burgers and sandwiches to piping hot pizzas. Dine on the third story patio overlooking fantastic views of Elliott Bay and the Olympic mountains. minerslanding.com. 1301 Alaskan Way, 206.623.8600. $

The Salmon Cooker SEAFOOD. Stop by this streetside cafe for Alder-

wood-smoked salmon, halibut and cod, as well as classic fish and chips and clam chowder. minerslanding.com. 1301 Alaskan Way, 206.625.1051. $$

WEST SEATTLE Buddha Ruksa

THAI. One of the most authentic and romantic spots in

town, their crispy garlic chicken is not to be missed. buddharuksa.com. 3520 Genesee St. SW. 206.937.7676. $$

Circa ECLECTIC. Small restaurant serving American and European fare with a good selection of rotating beer on tap. 2605 California Ave. SW, 206.923.1102. $

La Rustica ITALIAN. This tiny eatery boasts a lovely water view

and the decor of an Italian villa. larusticarestaurant. com. 4100 Beach Drive SW, 206.932.3020. $$

Maharaja INDIAN. This restaurant offers tasty Indian fare like

mango chicken and tandoori. maharajawestseattle. com. 4542 California Ave. SW, 206.935.9443. $$

Mission MEXICAN. You’ll happily say hola to the margaritas at this dark and swanky restaurant and lounge that offers great Mexican-style food. missionbar.com. 2325 California Ave. SW. 206.937.8220. $$

SPECIALTY FOOD & GIFTS Cupcake Royale

Beloved local bakery offering scratch-made, baked-daily artisan cupcakes in flavors that will keep you coming back for more. cupcakeroyale.com. Various locations.

Fran’s Chocolates Fran Bigelow has been creating her decadent chocolate treats for over 35 years, which have become a local favorite. franschocolates.com. Various locations.

w w w.wh e re t ravel e r. com 39

WINERIES

The Estates Wine Room

Toast to Washington Wine

Whether a red, white or rosé hits the spot, Washington’s winemakers can fill a glass. There are 14 American Viticultural Areas in Washington state, making this a fantastic spot to find a new favorite vino. Find the largest concentration of wineries and tasting rooms in Woodinville Wine Country, 30 minutes east of Seattle, or opt for one of the urban wineries pouring tastes across Seattle.

Airfield Estates

Charles Smith Wines Jet City

The Estates Wine Room

This family-owned winery produces 100 percent estate wine in Prosser, Wash., with a tasting room in Woodinville. airfieldwines.com. 14450 WoodinvilleRedmond Road, Ste. 109, Woodinville, 425.877.1006.

This Georgetown winery features music and wine with views of Boeing Field and Mount Rainier. The main floor tasting room offers a Northwest feel, while the upstairs space transports you to the early 1960s. charles smithwines.com. 1136 S. Albro Place, 206.745.7456.

Sample flights from Pacific Northwest wineries, then order your favorite by the glass with a few small plates. estateswineroom.com. 1307 Occidental Ave. S, 206.623.5835.

Chateau Ste. Michelle

Stop in at this microwinery’s Woodinville tasting room to try a variety of reds and whites. finnhillwin ery.com. 18800 142nd Ave. NE, Ste. 5A, Woodinville, 206.409.4378.

This Capitol Hill spot offers old world-style wines as well as Bartholomew label wines produced by their consultant winemaker Bart Fawbush. aluelcellars .com. 801A E. Thomas St., 206.329.5994.

Amavi Cellars The Woodinville tasting room of this Walla Wallabased winery pours bold, vibrant wines produced

by Amavi’s eco-friendly methods. amavicellars .com. 14810 N.E. 145th St., Building A-3, Woodinville, 425.483.7026.

Bartholomew Winery The historic Old Rainier Brewery is home to this tasting room, where you can sample varietals like Primitivo, Carmenere and Tempranillo. bartholomew winery.com. 3100 Airport Way S, 206.395.8460.

Brian Carter Cellars Brian Carter Cellars produces exemplary wines made in the traditional style of famous European regional blends. briancartercellars.com.

14419 Woodinville-Redmond Road NE, Woodinville, 425.806.9463.

40 S E AT T L E I e p • i • c u re 2018 - 2019

Chateau Ste. Michelle is Washington’s oldest winery, with roots that date back to the repeal of Prohibition. ste-michelle.com. 14111 N.E. 145th St., Woodinville, 425.488.1133.

Columbia Winery This winery has been producing top wines for more than 50 years. In addition to their regular lineup, visit the tasting room to try or buy exclusive tasting room varietals. columbiawinery.com. 141030 N.E. 145th St., Woodinville, 425.482.7490.

Des Voigne Cellars With traditional and unique varietals and blends, there is always something interesting to try at this winery. dvcellars.com. 14125 NE 189th St., Ste. B, Woodinville, 425.415.8466.

Eight Bells Winery This small winery in Seattle’s Roosevelt neighborhood has produced hand-crafted red and white wines since 2009. 8bellswinery.com. 6213-B Roosevelt Way NE, 206.294.4131.

Finn Hill Winery

Lachini Vineyards Lachini owns a 45-acre vineyard and has a tasting room in Woodinville. lachinivineyards.com. 14455 A Woodinville-Redmond Road, Woodinville, 425.489.9917.

Mark Ryan Winery The delicious wines from Mark Ryan include multiple 90-point-plus bottles. The winery is definitely a spot to check out when tasting in Woodinville. markryanwinery .com.

14475 Woodinville-Redmond Road, Woodinville, 425.415.3865.

Stevens Winery Founded in 2002, this winery produces six red wines and two white wines. Visit their tasting room in the Warehouse District of Woodinville. www.stevens winery.com. 18520 142nd Ave. NE, Woodinville, 425.424.9463.

COURTESY THE ESTATES WINE ROOM

Aluel Cellars

BREWERIES

Pike Brewing Company

Raise a Glass

Craft beer is synonymous with Seattle. The number of micro- and nanobreweries around the city is astounding—nearly every neighborhood has at least one spot, though most are concentrated in Ballard’s beer district. With the state’s ideal hops-growing conditions, it’s no surprise Seattleites love their beer. From IPAs and ambers to stouts and lagers, there is something for everyone in this town.

Belltown Brewing

Mac & Jack’s Brewery

Pyramid Brewing

This comfortable neighborhood brewpub has more than 30 taps of Northwest beers, ciders and meads, including its own flagship brews, and a solid menu of pizzas, burgers and sandwiches. belltownbrewing seattle. 200 Bell St., 206.485.7233.

Stop by for a fantastic tour Sat. and Sun. at 1 and 3 pm.

Tours include plenty of beer samples. The brewery can be hard to find, so check the website, or give them a call for directions. macandjacks.com. 17825 N.E. 65th St., Redmond, 425.558.9697.

Since 1984, Pyramid has been creating a variety of microbrews. Their Seattle Alehouse, across the street from Safeco Field, is a popular spot for pre- and postgame drinks and food. pyramidbrew.com. 1201 First Ave. S, 206.682.3377.

Elysian Brewing Company

Machine House Brewery

An assortment of beers, brewed on-site, is Elysian’s big draw, but the first-rate pub fare also deserves attention. elysianbrewing.com. Capitol Hill, 1221 E. Pike St., 206.860.1920.; Tangletown, 2106 N. 55th St., 206.547.5929.; Elysian Fields, 542 First Ave. S, 206.382.4498.; Elysian Bar, 1516 Second Ave., 206.467.4458.

This Georgetown brewery specializes in English-style ales. Their tasting room serves cask ale from traditional hand pumps. machinehousebrewery.com. 5840 Airport Way S, 206.402.6025.

Redhook Brewlab

Fremont Brewing

©ISAAC ARJONILLA

Fremont Brewing’s Urban Beer Garden is open from 11 a.m.-9 p.m. daily. Stop by to try their pale ale, India pale ale, wheat or stout, or one of their seasonal varieties.

There’s no food here, but you’re welcome to bring snacks or order in. fremontbrewing.com. 1050 N. 34th St., 206.420.2407.

Hale’s Ales Brewery & Pub Stop in to this Ballard brewery to try their great English-style ales, then stay for a bite at the brew pub, which offers satisfying comfort food, such as fish and chips, pork belly sliders and pizzas. Don’t miss Hale’s Cream Ale. halesbrewery.com. 4301 Leary Way NW, 206.782.0737.

Maritime Pacific Brewing Co. Founded in 1990, Maritime produces a wide variety of beers, including Flagship Red Ale and Islander Pale Ale. maritimebrewery.com. 1111 N.W. Ballard Way, 206.782.6181.

Peddler Brewing Company This brewery and taproom in Ballard has 12 taps, with regular pours, seasonal selections and one guest cider. peddlerbrewing.com. 1514 N.W. Leary Way, 360.362.0002.

Pike Brewing Company Located in Pike Place Market, this brewpub’s menu features a variety of award-winning beers brewed on location, and tasty dishes made with fresh Pike Place Market ingredients. pike brewing.com. 1415 First Ave., 206.622.6044. $$

Sip small-batch beers crafted on the premises at this Capitol Hill pub, which serves as a test site for new brews from Seattle’s oldest brewery. redhook.com. 714 Pike St., 206.823.3026.

Reuben’s Brews Located in Ballard, the taproom has a rotating selection of beer, as well as nonalcoholic options, making it a family-friendly stop. reubensbrews.com. 5010 14th Ave. NW, 206.784.2859.

Stoup Brewing Ballard’s Stoup Brewing has a rotating list on tap. They don’t serve food, but check the website for the food truck lineup. stoupbrewing.com. 1108 N.W. 52nd St., 206.457.5524.

Two Beers Brewing Company The tasting room is shared with Seattle Cider Company.

Stop in to try their beer, and on Thursdays look for a cask offering. twobeersbrewery.com. 4700 Ohio Ave. S, 206.762.0490. w w w.wh e re t ravel e r. com 41

DISTILLERIES

2bar Spirits

Spirits of Seattle

Cocktails are getting the local treatment with Seattle’s distillery scene. From rum and vodka to whiskey and gin, distilleries are creating flavorful and smooth spirits that stand alone or work wonderfully in a cocktail.

Stop by a distillery for tastings or visit any number of bars to try the local options on hand. Whatever your preferred flavor, the options are endless for Emerald City-made liquor.

3 Howls Distillery This SoDo distillery produces Seattle’s first rum, as well as gin, whiskey and a variety of flavored vodkas including banana and blood orange. Give them a call to schedule a tour. 3howls.com. 426 S. Massachusetts St., Ste. B, 206.747.8400.

Bainbridge Organic Distillers The first Washington state distillery to produce 100 percent USDA-certified organic spirits, Bainbridge Organic Distillers makes vodka, whiskey and gin. They have tours and tastings daily. bainbridgedistillers .com. 9727 Coppertop Loop NE, Ste. 101, Bainbridge Island, 206.842.3184.

Copperworks Distilling Company This distillery has weekend tours with a distiller, where you’ll see their stills and visit the fermenting and barreling areas. End the tour with tastes of their gin, whiskey and vodka. Located on Seattle’s waterfront. copperworksdistilling.com. 1250 Alaskan Way, 206.504.7604.

Fremont Mischief Visit the website of this Fremont distillery to book a tour and get a taste of their vodka, whiskey and gin— made with organic and heirloom grains whenever possible. Their stills, made in German, are a propri-

42 S E AT T L E I e p • i • c u re 2018 - 2019

etary design. fremontmischief.com. 132 N. Canal St., 206.632.0957.

Glass Distillery This distillery produces vodka made from Washington state sauvignon blanc and chardonnay grapes, giving it a distinctive taste. glassdistillery.com. 1712 First Ave. S, 206.743.8070.

Old Ballard Liquor Co. This artisan nano-distillery focuses on forgotten and neglected old-fashioned spirits and liqueurs, that change seasonally. Stop by for a tasting, you’ll find things like aquavit, pumpkin and brown sugar vodka, cherry bounce (an aged liqueur), raspberry brandy and more. oldballardliquorco.com. 4421 Shilshole Ave. NW, 206.858.8010.

OOLA Distillery This Capitol Hill micro-distillery makes a variety of gin, vodka and whiskey. Take a tour on Saturdays or stop by the sales room Thu.-Sat. ooladistillery.com. 1314 E. Union St., 206.709.7909.

Pacific Distillery This family-owned distillery in Woodinville uses herbs from around the world—and some from their own gardens—to create their award-winning absinthe and gin. pacificdistillery.com. 18808 142nd Ave. NE, Ste. 4B, Woodinville, 425.350.9061.

Sound Spirits Distillery The first craft distillery in Seattle since Prohibition, Sound Spirits makes gin, vodka, Aquavit, whiskey, a chocolate liqueur with local favorite Theo Chocolate and a liqueur called Vow of Silence, from a centuriesold French recipe. drinksoundspirits.com. 1630 15th Ave. W, 206.651.5166.

Sun Liquor Distillery This distillery is also a bar and restaurant. Stop in and try their gins, rums or award-winning vodka (hit up happy hour from 4-7 pm!), or buy a bottle. They also have their own orange bitters. sunliquor.com. 514 E. Pike St., 206.720.1600.

Westland Distillery Westland Distillery distills in the Scottish tradition and matures their whiskey in the American style, bringing a new and distinctly American voice to the world of single malt whiskey. Stop in to the distillery for a tour and tasting. westlanddistillery.com. 2931 First Ave., Ste. B, 206.767.7250.

Woodinville Whiskey Co. This Woodinville distillery produces whiskey from ingredients grown in the Pacific Northwest, using a German still and aged in oak whiskey barrels. Their tasting room is open daily. woodinvillewhiskeyco .com. 14509 Woodinville-Redmond Road NE, Woodinville, 425.486.1199.

COURTESY 2BAR SPIRITS

DISTILLERIES

MENU GUIDE

Advertiser Index AMERICAN

Lunchbox Lab............................................ 37

EXPLORE MENU HIGHLIGHTS FROM SOME OF THE AREA’S TOP RESTAURANTS

AMERICAN/BRITISH

Elephant & Castle................................... 43

ASIAN

Dragonfish Cafe ....................................... 01 Wild Ginger ............................................... 27

BREWERIES

Belltown Brewing .................................... 55

CAFÉ

Culture Kitchen .........................................03

DESSERT

Fran’s Chocolates.................................... 60

FRENCH

Loulay ................................................ 02 & 53 Maximilien in the Market ............ 07 & 51

GERMAN

Rhein Haus ...................................... 35 & 52

ITALIAN

Tribeca Kitchen & Bar............................. 13

JAPANESE

Japonessa .................................................. 36 Momiji ...........................................................62 Umi Sake House........................................ 58

KOREAN

Girin ...............................................................46

MEXICAN

Mama’s Cantina......................................... 55 Peso’s Kitchen & Lounge ..................... 29 Poquitos....................................................... 35

NORTHWEST

Collections Café........ Inside front cover Lecosho...................................................... 45 Local 360 ....................................................54 Lowell’s Restaurant ..... 31 & Back cover Red Cedar & Sage ................................. 06

SEAFOOD

Anthony’s Pier 66 ...................................... 11 Athenian Seafood Restaurant & Bar 48 Crab Pot.......................................................50 Fisherman’s Restaurant .........................56 Ivar’s Salmon House, Mukilteo Landing & Acres of Clams .................. 50, 54 & 60 Pike Place Chowder ...................... 10 & 57 Rider ............................................................. 09

SPIRITS

Smith Tower ...............................................05

VARIOUS

Marmite 44 S E AT T L E I e p • i • c u re 2018 - 2019

©NELSON LAU

Crossroads Shopping Center ............. 39 Miners Landing Food Court ......... Inside back cover South Lake Union..................................... 15

DOWNTOWN

NORTHWEST HOUSE GREEN SALAD soft boiled-egg, baguette chips, cornichon-mustard vinaigrette

WARM DUCK FAT CORNBREAD burnt onion honey butter

CHEESE PLATE rotating selection of domestic & imported cheeses, seasonal accompaniments

MARINATED OLIVES & MARCONA ALMONDS, COLUMBIA CITY BAGUETTE

LARGE PLATES PACIFIC SWORDFISH purple haze carrots, chanterelle mushrooms, zoe’s bacon, ham brodo, mushroom agrodolce

PAN SEARED SEA SCALLOPS

LECOSHO

MENU HIGHLIGHTS

Located downtown on the Harbor Steps only a few paces from the Pike Place Market, the waterfront and the Seattle Art Museum. Lecosho offers European influenced fare made with locally sourced and seasonal ingredients. From fresh seafood to homemade pastas to locally farmed meat and fresh produce grown at our partner farm, Tuk Muk Farm in Woodinville. Our wine and beer list offers a thoughtful and dynamic selection and you can find a variety of unique sprints and craft cocktails at our full service bar. Join us for lunch, dinner, happy hour and late night dining until 1am. Dine at a cozy table with a view of our open kitchen, or enjoy your meal outside on our covered patio.

89 University St., Seattle, WA 98101

206.623.2101 www.lecosho.com

SMALL PLATES & SALADS GRILLED HOUSEMADE SAUSAGE

fall squash soup, coconut cream, green apple, wild rice croquette, bohorat, basil

WILD BOAR & PAINTED HILLS BEEF RAGU

PENN COVE MUSSELS

pappardelle pasta, brown butter, oregano, pecorino romano, fresh herbs

rainbow potatoes, caperberries, tarragon, whole grain mustard, cava

YUKON GOLD RAVIOLI

lentils du puy, soft boiled eggs

CHARCUTERIE assorted cured & houseprepared meats, pickled vegetables, fennel mustard

CHERMOULA SMOKED DUCK BREAST sweet potatoes, house pancetta, fennel jam, pumpkin seeds, watercress

SPANISH OCTOPUS FRIED RICE squid, sambal, green tomato kimchi, soy, sugar snap peas, egg, berbere furikake

BABY BEET SALAD mizuna, marcona almonds, manchego, yogurt, brown butter-thyme vinaigrette

SPECIAL ADVERTISING SECTION

chestnut, green luobo radish, chive, parmigiano reggiano

LANROC FARMS PORK CHOP butternut squash, rainbow chard, pork kofta, belgian endive, hay smoked applesauce

PAINTED HILLS BONELESS RIBEYE STEAK velvet piopinni mushrooms, tokyo turnips, grilled pompeii onions, fig puree, tallow aioli

ROASTED MAD HATCHER HALF CHICKEN broccoli muhammurah, grilled halloumi, caulilini, pecan brown butter w w w.wh e re t ravel e r. com 45

46 S E AT T L E I e p • i • c u re 2018  2019

SPECIAL ADVERTISING SECTION

PIONEER SQUARE

KOREAN

MENU HIGHLIGHTS

FLANK STEAK BULGOGI

SSAM PLATES

korean green chili, bean sprouts, sweet soy

WAGYU GOLD NY STRIP turnip kimchi

FLAT IRON STEAK chrysanthemum chimichurri, cipollini confit, spicy garlic puree

KALBI MARINATED SHORT RIB soy-pickled perilla leaf

SSAMJANG MARINATED SKIRT STEAK ssamjang marinated, soyglazed marble potato

GRILLED PORK BELLY gochujang grilled honey crisp apple

BOSSAM braised pork coppa w/ radish oyster kimchi

GIRIN

SPICY PORK CHOP

From restaurateur Steven Han, Girin welcomes you. Seattle’s finest Korean cuisine destination is located at the Stadium Place building in historic Pioneer Square. The dining room is stunning, anchored by a traditional Korean country house structure and open air kitchen with a chef’s dining counter. Classic traditional Korean cuisine is presented with modern technique and an innovative palate.

Girin’s menu features house-cut steaks, pork & grilled fish. These proteins are all served ssam style with a dazzling array of leafy greens, herbs, robust condiments, and banchan (accompanying side dishes). Also offered are various noodles, dumplings, robust soups & local oysters on the half shell. The extensive beverage program features everything from craft cocktails, wine and beer to traditional Korean libations like our house-made makgeolli, Korea’s oldest traditional alcohol beverage.

501 Stadium Pl S, Seattle

206.257.4259 www.girinseattle.com

fennel, roasted cherry tomato, roasted gochu puree

TANGSU BRONZINI whole-fried fish w/ sweet & spicy glaze, mushroom

ROASTED VEGETABLES turnip, carrot, smoked tofu

STARTERS YUKWHE Raw beef, pear, pine nut, egg yolk

HALF SHELL OYSTERS shinsei, kushi, pacific, shigoku

FRIED PACIFIC OYSTERS kimchi salt, gochujang mayo, scallion

GOCHUJANG CHICKEN WINGS sweet & spicy glaze, toasted sesame, scallion, pickled mu

GRILLED BABY BACK RIBS makgeolli, braised, gochujang glaze

SPECIAL ADVERTISING SECTION

BINDAETTEOK PANCAKE ground beef, gochu, jalapeno, scallion

KIMCHI PANCAKE mungbean, potato, zucchini

SOUPS/NOODLES KIMCHI JJIGAE spicy kimchi stew, pork belly, tofu

SULLUNGTANG brisket, beef bone broth, somyeon noodle, green onion, chili oil

NAENGMYEON arrowroot noodles, beef broth, brisket, pear, pickled radish, boiled egg

JAPCHAE dungeness crab, potato starch noodles, bok choy, jalapeno

DUMPLINGS/RICE CAKES MANDU Pork & beef w/ mustard greens, bean sprouts, buchu or seasonal vegetable

GUNG JUNG TTEOKBOKKI Crispy rice cakes, roasted mushrooms, pea shoots, soy glaze

SPICY SQUID TEOKBOKKI Crispy rice cakes, sweet potato, pickled carrot

DESSERTS MATANG double fried sweet potato, pear & ginger compote, cinnamon chili puff rice

BARLEY TEA CUSTARD orange supreme, almond brittle

MAKGEOLLI FLOAT sparkling korean rice wine with lychee or mango sherbert

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48 S E AT T L E I e p • i • c u re 2018  2019

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PIKE PLACE MARKET

SEAFOOD

MENU HIGHLIGHTS APPETIZERS FRESH PENN COVE OYSTERS ON THE HALF SHELL 1/2 or dozen—Please ask your server for available varieties and price.

FRESH PENN COVE STEAMED CLAMS In white wine, garlic and thyme

PENN COVE MEDITERRANEAN MUSSELS Oregano, tomato broth

WILD PRAWN COCKTAIL Chilled and served with cocktail sauce

MARKET SPICY CREAM PRAWNS Sautéed in a garlic, spicy cream sauce

ATHENIAN Since 1909 The Athenian has served delicious food and beverages to locals and visitors alike in one of Seattle’s most unique restaurant settings. Guests are seated in cozy booths, all of which have a commanding view of Puget Sound, the snow-capped Olympic Mountains and of the ferry traffic in Elliott Bay. Whether it’s breakfast, lunch, or dinner, The Athenian offers New American cuisine using the freshest ingredients from the bounty of the Pacific Northwest. Start the day with a gourmet frittata, take a midday respite with one of our famous sandwiches or enjoy fresh Pacific Northwest Seafood. For a true Seattle experience, visit The Athenian, where you’ll find friendly service, excellent food, and great people watching.

And of course the best view of any restaurant in the city—all in the heart of the Pike Place Market. Open daily for breakfast, lunch and dinner. Check website for hours and complete menu with specials.

Average Entrée: $10–$20.

1517 Pike Place., Seattle, WA 98101

206.624.7166 www.athenianseattle.com

SMOKED SALMON WITH HERB CROSTINIS Served with Cream Cheese

SALADS ATHENIAN SALAD Mixed greens, spiced Oregon hazelnuts, bleu cheese crumbles, green apple slivers and citrus vinaigrette

MEDITERRANEAN STEAK SALAD Romaine hearts, roasted peppers, kalamata olives, onion, cucumber, tomatoes, feta cheese with our house Greek dressing

BAY SHRIMP LOUIE Fresh greens with hard boiled egg, avocado, tomato, and cucumber served with Thousand Island dressing

SPINACH SALAD Spinach, bacon, onion with poppy seed dressing

FRESH AHI TUNA SALAD Sesame coated, cooked medium rare, mixed

SPECIAL ADVERTISING SECTION

greens, wontons and citrus vinaigrette

HOUSE SIDE SALAD Mixed greens tossed with your choice of dressing - Served with tomato, cucumber and housetoasted crostini

MARKET SALAD Romaine, hearts of palm, hardboiled egg ,bay shrimp, blue cheese crumbles with blue cheese dressing

SEAFOOD NORTHWEST WILD SALMON FILET Broiled and topped with our lemon butter sauce

DUNGENESS CRAB CAKE ENTREE ATHENIAN SEAFOOD BOWL Our seafood broth with mussels, prawns, clams, oysters, squid, herb rice and fresh fish selections

TASTE OF THE NORTHWEST Dungeness crab cake, Penn Cove clams & grilled salmon

ALASKAN COD FISH AND CHIPS Served with house tarter or cocktail sauce, cole slaw, and french fries

WHOLE DUNGENESS CRAB ALASKAN KING CRAB LEGS

SANDWICHES All sandwiches are served on fresh artisan bread with fries or cole slaw.

FAMOUS FISHWICH Fried Cod filet with Athenian cabbage slaw

REUBEN House slow roasted corned beef, sauerkraut, Swiss cheese, on rye bread with thousand Island dressing

WILD COHO SALMON & BACON Artisan roll with lettuce, tomato, and Dijon mayo ww ww w.wh e re t ravel w.wh e re t raveelr.e com r. com 49 1

WATERFRONT CAPITOL HILL

SEAFOOD

THE CRAB POT The Crab Pot Restaurant and Bar is located within Miner’s Landing on Pier 57. This rustic waterfront dining room features nautical decor, a large aquarium filled with live Dungeness crab, and mountains of iced shellfish from local waters. Large glass windows open out onto a deck with shaded outdoor seating. It’s a great place to take in the sights and sounds of the waterfront. The house specialty at the Crab Pot is The Seafeast for two. Served with mallet and bib; no siverware required!

Poured right on the table, this feast is definitely a fun experience!

RHEIN HAUS

GERMANEA OO

IVAR’S SALMON HOUSE Ivar’s Salmon House is a beautiful cedar replica of a Northwest Native American Longhouse, complete with an open-pit Native Americanstyle grill for preparing succulent Alder-smoked dishes. Here, in a dining setting filled with Northwest native art and décor, you'll enjoy memorable meals surrounded by spectacular views of boats cruising Lake Union and Seattle’s skyline. Favorite daily entrees and freshsheet selections include Alder-smoked salmon, prawns, chicken, and seasonal seafood specials.

RHEIN BRAT

MENU HIGHLIGHTS

Rhein Haus is Seattle’s very own 10,000 square-foot slice of THE COVE STARTERS Steamed clams, house-made mussels, shrimp in Bavaria featuring German cuisine that includes SHRIMP IN THE SHELL the shell, andouille sausage, corn sausages, fresh baked pretzels, and updated versions of 1/2 LB on the cob & red potatoes in Steamed Shrimp tossed in garlic jackets traditional Bavarian dishes.

The delicious faretheir is accompanied cajun butter by 25 drafts, highlighting both European Northwest beers.

THEand PACIFIC CLAMBAKE DUNGENESS CRAB Dungeness crab, snow crab, In addition to the main dining room, an 80-seat bier hall, 53 bar COCKTAIL shrimp in the shell, steamed seats, an intimate fireplace room, andclams two &mezzanines mussels, oysters,encircle halibut CRAB CAKES salmon on abiergarten skewer, andouille the five indoor bocce ball courts. The&outdoor and sausage, corn on the cob & red CRAB STUFFED bar offers al fresco dining and drinking and an additional bocce potatoes in their jackets MUSHROOMS court. A truly unique experience that is fun for date nights, group COCONUT PRAWNS THE WESTPORT gatherings, and families alike. crab, snow crab, Dungeness CRAB BISQUE

shrimp in the shell, steamed clams mussels, andouille sausage, corn DUNGENESS CRAB LOUIE 912 12th Ave, Seattle,&WA 98122 on the cob & red potatoes in CLAM CHOWDER IN A LOAF their jackets

206.325.5409

www.rheinhausseattle.com THE ALASKAN

ENTRÉES

SEAFEAST FOR TWO OR MORE

ALLING OR

King crab, Dungeness crab, snow crab, shrimp in the shell, steamed clams, pacific mussels, andouille sausage, corn on the cob & red potatoes in their jackets

Applewood smoked bacon wrapped house-made APPS/SOUPS/SALADS Bratwurst, caramelized STARTERS ENTRÉES HOUSE BAKED onions, Dijon mayo, SEAFOOD COCKTAIL SALMON SAMPLER PRETZEL cabbage-apple slaw.

Dungeness King, Coho and Sockeye, Pinot Pick one:crab, spicyOregon honey shrimp, jumbo prawns, cocktail sauce, MUNICH Noir beurre rouge, Yukon Gold mustard, emmental-beer avocado, fresh horseradish House-made kielbasa, garlic mashed potatoes, seasonal fondue, obatzda, Beecher’s cheddar beer vegetables horseradish cream cheese, SESAME SEARED fondue, crispy sweet chocolate ganache.

RARE AHI TUNA SALMON HOUSE onions.

Soy-ginger sauce, wasabi-marin SEAFOOD MEDLEY CURRYWURST crème, pickled ginger, seaweed SANDWICHES/ Alaska salmon, halibut, jumbo sliced bratwurst ENTREES salad and prawns, scallops, Penn Cove frankfurter, curry ketchup.

Manila clams and mussels, DÖNER KEBAB SOUPS SALADS tomato-saffron-fennel sauce, WENDEL Lamb and beef, housegrilled flcornbread IVAR’S WILDon ALASKAN spiral cut potato a stick. made pretzel atbread, pudding

SMOKED SALMON salted -or- house spiced.

CHOWDER BEEF GOULASH Slightly spicy chowder, smoked hearty stew with pretzel Alaska salmon pieces crisps, chive sour cream.

BACON AND BLUE “KNIFE & FORK” SALAD CHICKPEA SALAD

tzatziki, onion, cucumber, TASTE OF THE NORTHWEST tomato, arugula, Alder grilled Coho salmon, Alaska Aleppo pepper. halibut andServed seared sea scallops, with fries. herb butter sauce, Yukon Gold mashed potatoes, charred lemon

PORK SCHNITZEL

Pork cutlet, pretzelRED KING Romaine hearts, Rogue River blue breading,ALASKA Chickpea, carrot, golden lemon, caper, CRAB LEGS cheese, candied walnuts, raisin, mint, green onion,crispy parsley & shallot butter 1+ pound, potatoes and spinach bacon, red onion, Fuji shaved broccoli, feta,apple sauce, granny smith apple lemon, olive oil. slaw, charred lemon.

401 NE Northlake Way, Seattle, WA 98105 SCHWEINSHAXE

WURST AND BUN Miners Landing I Pier 57 I Seattle’s Historic Waterfront 1301 Alaskan Way, Seattle, WA

206.624.1890 www.thecrabpotseattle.com

50 S E AT T L E I e p • i • c u re 2018  2019

206.632.0 6 Crispy braised pork shank,

THE CLASSIC

www.Ivars.com

Any house-made wurst with sauerkraut, diced raw onion, spicy marinated peppers.

SPECIAL ADVERTISING SECTION

cheesy spätzle, corn, broccoli, pickled fresno pepper mustard, cheddar cheese pork cracklings.

PI E PLACE MAR ET

RENCH

MAXIMILIEN Maximilien is a romantic and charming French restaurant located in the heart of downtown Seattle’s historic Pike Place Market.

Owner operated since 1997, Maximilien has all the old-world charm of any romantic hideaway in Paris. Inside, you are greeted by a panorama that takes in Puget Sound, Elliott Bay, West Seattle & the Olympic Mountains, all framed by huge picture windows.

Panoramic views of the Puget Sound, Elliott Bay, West Seattle the Olympic Mountains and a spectacular sunset await you at Maximilien. Antique mirrors covering most of the walls make this romantic view sublime from any seat in the house.

Our food is as spectacular as our view that has made us one of Seattle’s most intimate settings for over 30 years. The Chefs at Maximilien cook local ingredients with French techniques. The result is a seasonally changing menu highlighted by such signatures as the wonderful “Duck Confit.”.

81A Pike Street, Seattle, WA 98101

206.6 2. 2 0 www.MaximilienRestaurant.com

menu highlights

FLÉTAN SAUVAGE AUX TOMATES CONFITES

ESCARGOTS À LA BOURGUIGNONNE

pan seared halibut, cherry tomatoes con t, braised fennel, roasted garlic, artichoke purée and green olives

six escargots baked in garlic and parsley butter

LES HUITRES FRAICHES fresh oysters on the half shell with Bordeaux and lemon granite. Lemon zest.

DUO DE FOIE GRAS house cured and seared hudson Valley foie gras with bing cherry, pear chutney, balsamic reduction, on a butter brioche

ASSIETTE DE PÂTÉ MAISON house made pâté with dijon, house pickles

MOULES MARINIÈRES butter, white wine, shallots, garlic, and parsley.

MOULES MAXIMILIEN caramelized onions, parsley, white wine, Pastis and cream.

SPECIAL ADVERTISING SECTION

FRICASSÉE DE JOUES DE PORC ET SAUCISSE braised pork cheeks, toulouse sausage, smooth polenta.

MAGRET ET CONFIT DE CANARD AUX FIGUES hudson Valley duck leg con t, seared duck breast, mashed potatoes, asparagus, wild mushrooms, port and fig demi.

CÔTELETTE D’AGNEAU À L’AIL RÔTI anderson ranch lamb chop, goat cheese gratin dauphinois, tomato and zucchini tian, roasted garlic demi-glace

TOURNEDOS DE BOEUF BORDELAISE pan seared painted hills natural beef tenderloin, roasted bone marrow, tru e fries, red wine demi-glace.

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CAPITOL HILL

GERMAN

RHEIN HAUS

MENU HIGHLIGHTS

RHEIN BRAT Applewood smoked bacon wrapped house-made Bratwurst, caramelized onions, Dijon mayo, cabbage-apple slaw.

Rhein Haus is Seattle’s very own 10,000 square-foot slice of Bavaria featuring German cuisine that includes house-made sausages, fresh baked pretzels, and updated versions of traditional Bavarian dishes. The delicious fare is accompanied by 25 drafts, highlighting both European and Northwest beers.

In addition to the main dining room, an 80-seat bier hall, 53 bar seats, an intimate fireplace room, and two mezzanines encircle the five indoor bocce ball courts. The outdoor biergarten and bar offers al fresco dining and drinking and an additional bocce court. A truly unique experience that is fun for date nights, group gatherings, and families alike.

APPS/SOUPS/SALADS

912 12th Ave, Seattle, WA 98122

hearty stew with pretzel crisps, chive sour cream.

Lamb and beef, pretzel fry-bread, tzatziki, onion, cucumber, tomato, arugula, Aleppo pepper. Served with french fries.

KALE SALAD

PORK SCHNITZEL

206.325.5409 www.rheinhausseattle.com 649 Division Ave, Tacoma, WA 98403

253.572.4700 www.rheinhaustacoma.com 707 US-2 unit f, Leavenworth, WA 98826

509.888.1568 www.rheinhausleavenworth.com

52 S E AT T L E I e p • i • c u re 2018  2019

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HOUSE BAKED PRETZEL Pick one: spicy honey mustard, emmentalbeer fondue, obatzda, horseradish cream cheese, chocolate ganache.

CURRYWURST sliced bratwurst and frankfurter, curry ketchup.

WENDEL spiral cut potato on a stick. salted -or- house spiced.

BEEF GOULASH

shredded kale, granny smith apples, grapefruit, honey vinaigrette, umami pecan crumble.

WURST AND BUN THE CLASSIC Any house-made wurst with sauerkraut, diced raw onion, spicy marinated peppers.

MUNICH House-made kielbasa, Beecher’s cheddar beer fondue, crispy sweet onions.

SANDWICHES/ ENTREES DÖNER KEBAB LANGOS

Pork cutlet, pretzel breading, lemon, caper, parsley & shallot butter sauce, granny smith apple slaw, charred lemon.

SCHWEINSHAXE Crispy braised pork shank, socca galette, zucchini & summer squash salad, fermented carrot mustard, lime cracklings.

DOWNTOWN

FRENCH AMERICAN

MENU HIGHLIGHTS

LOULAY Named for Chef Thierry Rautureau’s hometown of Saint Hilaire de Loulay in France, Loulay Kitchen & Bar marries the French influence of his upbringing with a French modern twist to provide an accessible dining experience for everyone. Loulay’s menu highlights the freshness of local and seasonal ingredients following the Chef In The Hat tradition. Many of the menu items are rooted in his childhood memories, including hot chocolate with brioche and salted butter that is based on a recipe shared with his grandparents. Our menu changes seasonally at Loulay and the most up to date items can be found on our website.

Brunch: Saturday and Sunday 8am-2pm, Lunch: Monday - Friday 11am-2pm, Bistro: Monday-Sunday 2pm-close, Dinner: Monday - Saturday 5pm-10pm and Sunday 4:30pm-9pm Sheraton Hotel, 600 Union St., Seattle, WA 98101

206.402.4588 www.thechefinthehat.com

DUCK CONFIT SALAD shaved fennel, arugula, manchego, pickled cherries, whole grain mustard vinaigrette

ALBACORE TUNA TARTINE AND SOUP olive oil poached tuna, celery, capers, dill, radish, lemon aioli, grilled bread

DUNGENESS CRAB SALAD compressed watermelon, shiso, olive oil croutons, mustard dressing

NORTHWEST BOUILLABAISSE fish, clams, mussels, tomato saffron broth, preserved lemon, grilled bread

WILD PACIFIC SALMON corn and blueberry salad, confit sweet potato, basilarugula pistou, espelette popcorn

SEARED FOIE GRAS caramelized peaches, tarragon pancake, peach nectar butter sauce

NEW YORK STRIPLOIN STEAK

beef broth, comté, baguette

roasted baby potatoes, turnips, radish, peppercorn sauce

ORGANIC SCRAMBLED EGG

CARLTON FARMS PORK CHOP

FRENCH ONION SOUP

Lime crème fraîche, white sturgeon caviar

CRAB BEIGNETS Dungeness crab fritter, harissa aioli

PENN COVE MUSSELS white wine, créme fraîche, capers, grilled bread

S P E C I A LS A P EDCV IEARLT A I SDI N VG E RSTEI SCITNI G O NS E C T I O N

summer squash, beecher’s cheddar whipped yukon potato, fried kale, peppercorn sauce, apricot gastrique

VALRHONA CHOCOLATE TORTE brandy cherries, pistachio bark

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WATERFRONT CAPITOL HILL

SEAFOOD BELLTOWN CAPITOL HILL

MEXICAN GERMAN

IVAR’S ACRES OF CLAMS

MAMA’S CANTINA

For the best Northwest seafood experience, visit Ivar’s Acres of Clams on Pier 54, overlooking Elliott Bay on the Seattle Waterfront.

Guests will be immersed in the history and lore of Ivar’s and its late founder. With an airy and expansive feel, diners will enjoy views of Puget Sound, passing ferries and other vessels. A patio deck and select fireside tables also offer perfect outdoor dining options. Chef preparations include a Northwest bounty featuring Alaska salmon, deep water halibut, Dungeness crab, manila clams and more.

A Seattle original since 1974, Mama’s Cantina serves up delicious plates of old school Mexican food including tacos, burritos, and house-made chips with fresh salsa bar. Enjoy frozen margaritas, rock n’ roll inspired cocktails, plus tequila and mezcals. Open daily 11:30am-late, happy hour 4-6pm and again 10pm-12am.

RHEIN HAUS

STARTERS & HOUSE MENUSPECIALS HIGHLIGHTS

TACOS & BURRITOS RHEIN BRAT

RHEIN HAUS

Applewood smoked bacon ELVIS BURRITO wrapped house-made TACOS DE PAPAS The Mama’s original! A flour APPS/SOUPS/SALADS Rhein Haus STARTERS is Seattle’s very own 10,000 square-foot Hauscorn is Seattle’s very own Bratwurst, 10,000 square-foot slice of ENTRÉESslice of RheinThree tortillas filled with tortillacaramelized filled with carne asada, HOUSE BAKED onions, Dijon mayo, potatoes and fried, Bavaria featuring German cuisine that includes house-made Bavariaseasoned featuring German cuisine that includes house-made cheese and roasted vegetables, DUNGENESS CRAB AND ACRES OF CLAMS cabbage-apple served PRETZEL with tomato, pickled covered inslaw.

Mama’s Sauce, sausages, fresh baked pretzels, and updated versions of sausages, fresh baked pretzels, and updated versions of Two pounds of local Manila clams, GOAT CHEESE DIP Pick cabbage, one: spicyMama’s honey sauce onions, cheese and avocado garlic broth, shallots, carrots, celery, Parmesan and goat cheeses, MUNICH mustard, andemmental-beer queso dishes. fresco traditional Bavarian dishes. The delicious fare is accompanied traditional Bavarian The delicious fare is accompanied toasted Essential Bakery baguette onions, wine, butter, baby Yukon House-made kielbasa, THREE TACOS fondue, obatzda, by 25 drafts, highlighting both European and Northwest beers. by 25 drafts, highlighting both European and Northwest beers. potatoes Beecher’s cheddar beer NACHOS GUADALAJARA Choose from mesquite roasted horseradish cream cheese, CRISPY CALAMARI fondue, crispy sweet House blend of cheeses, salsa barbacoa, carne asada, al pastor, In addition to the main dining 80-seat bier hall, 53 bar In additionchocolate to the main dining room, an 80-seat bier hall, 53 bar ganache.

Seasoned rice flour, spicy house-room, an NORTHWEST CRABCAKES onions. verde, tomatoes, green onions, roasted vegetables, deep-fried chipotle-lime aioli crispy Tomato-fennel chutney, sour seats, an intimate fireplace room, and two mezzanines encircle seats, anmade intimate fireplace room, and two mezzanines encircle jalapeños, cilantro, and frijoles, avocado and more. With flour CURRYWURST spinach leaves cream & green onion smashed red SANDWICHES/ with your choice of meat or corn tortillas the five indoor bocce ball courts. The outdoor biergarten and the five indoor bocce ball courts.

The outdoor sliced bratwurst and ENTREESbiergarten and potatoes, seasonal vegetable SOUPS & SALADS frankfurter, curry ketchup. bar offers al fresco dining and drinking and an additional bocce bar offers al fresco dining and drinking and an additional bocce

court.

CHOWDER SAMPLERthat AIVAR’S truly unique experience

HOUSESMOKED BACON is fun for date HALIBUT nights, group court.

WRAPPED

Three, 4oz samples of NorthwestSherry wine vinaigrette, seasonal gatherings, and families alike. style White Clam Chowder, Salmon vegetable, garlic roasted baby and Corn Chowder and NW Yukon Gold potatoes Seafood Chowder 912 12th Ave, Seattle, WA 98122

206.325.5409

IVAR’S WORLDFAMOUS CLASSIC CAESAR SALAD FISH ‘N CHIPS www.rheinhausseattle.com Anchovy garlic dressing, Parmesan cheese ribbons, house-made croutons

Original recipe since 1938! Alaska True Cod, coleslaw

1001 Alaskan Way, Seattle, WA 98104

206.624.6852 www.Ivars.com

54 S E AT T L E I e p • i • c u re 2018  2019

CLASSIC POSOLE

COCKTAILS

DÖNER KEBAB

and guajillo broth with WENDEL A Tomato truly unique experience that isMAMA’S fun nights, group Lamb and for beef,date houseHOUSE FROZEN hominy, spiral cutserved potatowith on acabbage, stick. made pretzelMARGARITA flatbread, gatherings, and families alike. pickled onions, radishes, and three salted -or- house spiced. tzatziki, onion, Choosecucumber, from watermelon, tacos de papas. Choice of chicken tomato, arugula, peach, raspberry, strawberry, or pork carnitas BEEF GOULASH 912 12th Ave, Seattle, WA pepper.

98122 Aleppo mango,Served or lime flavors hearty stew with pretzel with fries.

OAXACAN MOLE crisps, chive sour cream.

THE GUITARRERO

206.325.5409

www.rheinhausseattle.com CON POLLO PORK SCHNITZEL Traditional tequila, fresh lime, Chicken thighs SALAD simmered in CHICKPEA Pork cutlet, pretzel

Mama’s traditional Chickpea, carrot, housemade golden pepitas with pinto beans, raisin, mole, mint, green onion, rice, and corn tortillas shaved broccoli, feta, lemon, olive oil.

habanero simple syrup, breading,cilantro, lemon,garnished caper, with parsley & shallot butter fresh peppers sauce, granny smith apple Menu subject to change slaw, charred lemon.

WURST AND2234 BUN 2nd Ave Seattle 98121 SCHWEINSHAXE

206.728.6262

Crispy braised pork shank, THE CLASSIC cheesy spätzle, corn, www.mamascantina.com Any house-made wurst broccoli, pickled fresno with sauerkraut, diced raw pepper mustard, cheddar onion, spicy marinated cheese pork cracklings. peppers.

SPECIAL ADVERTISING SECTION

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BREW PUB BELLTOWN CAPITOL HILL

BELLTOWN CAPITOL HILL

NORTHWEST GERMAN COMFORT FOOD

BELLTOWN BREWING

LOCAL 360

Belltown Brewing is a neighborhood brewery in Seattle’s Belltown neighborhood. Sip craft beer brewed onsite with 33 taps featuring

Local 360 is a sustainable restaurant in the heart of Seattle’s Belltown neighborhood with an emphasis on local sourcing. The majority of the ingredients come from within a 360-mile radius of Seattle. Daily brunch, nightly dinner and local hand-crafted cocktails. Monday-Friday 11am-late, weekends 9am-late, happy hour daily 3-6pm.

both house beers and local breweries. Pair your beers with our menu of pizzas, The Burger, salads, and sandwiches in a stylish, laid back setting. Open Monday-Friday 3:30pm-late with weekend brunch Saturday-Sunday 10am-late.

RHEIN HAUS

SMALL PLATES MENU HIGHLIGHTS

STEAK FRITES RHEIN BRAT

RHEIN HAUS

wood fired steak served with Applewood smoked bacon house-cut fries and red wine sauce wrapped house-made served on the half shell SEEDED PRETZEL MADAME Haus is mignonette Seattle’s very own Bratwurst, 10,000 of Rhein Haus is Seattle’s very own 10,000CROQUE square-foot slice of RheinAPPS/SOUPS/SALADS caramelized slice WILD square-foot MUSHROOM TARTINE with beer pimento cheese dip ham, beer spiked béchamel, HOUSE BAKED onions, Dijon mayo, wild mushrooms, goat cheese, Bavaria featuring German cuisine that includes house-made Bavaria featuring German cuisine thatgruyère includes house-made cheese, topped with STEAMED SAVORY CLAMS PRETZEL cabbage-apple slaw. mint hazelnuts, SRIRACHA HOT WINGS a fried egg,versions served with sausages, fresh baked sausages, fresh baked pretzels, and updated of house-made chorizo,pretzels, and updated versions of Pick one: spicy honey beer braised wings tossed in a arugula salad MUNICH spicy pickled peppers mustard, emmental-beer Bavarian dishes. The delicious fareBRUNCH is accompanied traditional citrus Bavarian srirachadishes. sauce The delicious fare is accompanied traditional House-made kielbasa, CINNAMON ROLL fondue, obatzda, CHICKEN & WAFFLE TARTAREboth European by 25 drafts,STEAK highlighting and Northwest beers. by 25 drafts, highlighting both European and Northwest beers.

Beecher’s cheddar beer BRUSSELS SPROUTS cinnamon roll with belltown horseradish cheese, crispy chicken, house-made farm cream fresh local fondue, crispy sweet walnuts and honey glaze In additionchocolate to the main dining room, anbuttermilk 80-seat bier hall, 53 bar In addition to the main dining room, anbrewing 80-seat bierstout hall,icing 53 bar mocha egg yolk,ganache. baguette onions. waffle, fried egg, pepper jelly encircle seats, an intimate fireplace room, and two mezzanines seats, an intimate fireplace room, and two mezzanines encircle DINNER

SMALL PLATES

WEEKEND BRUNCH

AVOCADO TOAST

LOCAL OYSTERS

CURRYWURST TILLAMOOK CHEDDAR

SANDWICHES/

toasted ryebiergarten bread, avocado, bocce ball courts. The ENTREES outdoor biergarten the five indoor boccePIZZA ball courts. The outdoor andthe five indoor sliced bratwurst and FARM FRESH VEGGIEand BELL STREET MAC & CHEESE poached egg, mixed green salad frankfurter, curry ketchup.

SCRAMBLE pepperoni, sausage, black olives bar offers al LARGE fresco PLATES dining and drinking and an additional bocce bar offers al fresco dining and drinking and an additional bocce DÖNER KEBAB served with house-made biscuit and fresh basil BEER WENDEL court. A truly unique experience that is fun for date court. A truly unique experience that is fun for date nights, group Lamb and beef, house-nights, group PAPPARDELLE spiral cut potato on a stick.

SALMON BENEDICT THE BURGER made pretzel flatbread, SPEAKEASY IPA gatherings, and families alike. gatherings, and families alike. house-made pasta, half pound american wagyu citra and mosaic hops with juicy patty, macrina bakery potato roll, notes of grapefruit and 912tomato 12th Ave, Seattle, WA 98122 garlic aioli, lettuce, and red passion fruit onion, served with house-cut fries, soup, or seasonal greens LOCAL LAGER www.rheinhausseattle.com German-Czech hybrid pilsner FISH AND CHIPS brewed with traditional german beer battered cod, garlic house hops, delicious notes of honey fries and tartar sauce Menu subject to change

206.325.5409

house cured salmon, tzatziki, onion, cucumber, hollandaise tomato, eggs, arugula, BEEF GOULASH 912 12th Ave, Seattle, WApepper.

98122Served Aleppo BUTCHER’S GRIND BISCUITS & GRAVY hearty stew with pretzel with fries.

HOUSE BURGER crisps, chive sour cream. www.rheinhausseattle.com SALMON KALE CAESAR lettuce, onion, house-made red PORK SCHNITZEL Keta Salmon, Poached Egg pepper relish, aioli CHICKPEA SALAD Pork cutlet, pretzel Chickpea, carrot, golden Menu subject to change breading, lemon, caper, raisin, mint, green onion, parsley & shallot butter shaved broccoli, feta, granny smith apple 2234 1st Avesauce, Seattle 98121 lemon, olive oil. slaw, charred lemon. salted -or- house spiced. rabbit bolognese

206.325.5409

204.441.9360

200 Bell St Seattle 98121

WURST AND BUN www.local360.org SCHWEINSHAXE

206.485.7233 www.belltownbrewingseattle.com

THE CLASSIC Any house-made wurst with sauerkraut, diced raw onion, spicy marinated peppers.

54 S E AT T L E I e p • i • c u re 2018  2019

S P E C I A LS A P EDCV IEARLT A I SDI N VG E RSTEI SCITNI G O NS E C T I O N

Crispy braised pork shank, cheesy spätzle, corn, broccoli, pickled fresno pepper mustard, cheddar cheese pork cracklings.

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WATERFRONT

SEAFOOD

THE FISHERMANS The Fisherman’s Restaurant & Bar, located at the end of Miner’s Landing, offers the best view of the waterfront, and its new spacious two-level outdoor patio is an ideal place to enjoy fresh, local seafood. Our Specialty: Feast Style Dinners. In the tradition and style of the Pacific Northwest, The Fisherman’s Feast Style Dinners are served family style for two or more people. Each feast consists of four separate courses that may overlap each other to ensure that there is always food on the table.

Miners Landing, Pier 57, Seattle’s Historic Waterfront 1301 Alaskan Way, Seattle, WA

206.623.3500 TheFishermansRestaurant.com

MENU HIGHLIGHTS STARTERS CAJUN AHI Togarashi spiced seared rare, wasabi, ginger & soy sauce

SPICY TUNA ROLL Spicy Shashimi Ahi, Sambal, sriracha, avocado, crunchy wonton

CALIFORNIA ROLL Red King crab meat, Tobiko, avocado, kewpie mayo, black sesame seed

AHI POKE Diced Ahi Sashimi style, ginger, macadamia nut, soy, avocado, Sambal & Tobiko with wonton chips

FISHERMAN’S CHOWDER

SPECIAL ADVERTISING SECTION

CRAB BOIL Snow Crab, King Crab, Dungeness Crab, corn, potatoes, seaspice

STUFFED SOLE Stuffed with Dungeness crab, shrimp, cream cheese, mozzarella and garlic

SALMON VERSAILLES Grilled wild King Salmon on a bed of rice pilaf with artichoke hearts, tomatoes, peppers, capers, garlic, white wine, basil and lemon

SEAFOOD CIOPPINO Crab, clams and fresh fish in saffron bouillon

PAN FRIED OYSTERS Panko-breaded, cocktaili sauce, rice pilaf, seasonal vegetables

Puget Sound seafood braised in a rich halibut tomato stock with fresh vegetables & spices...a signature item

Elysian Beer battered, Sitka Sound halibut

SALMON COBB

In garlic Alfredo sauce

Bacon, tomato, avocado, Blue Cheese crumbles, chopped egg, ranch dressing 56 S E AT T L E I e p • i • c u re 2018  2019

ENTRÉES

HALIBUT & CHIPS

SMOKED SALMON FETTUCINE SEAFOOD POMODORO Prawns, clams and mussels with garlic in marinara

CAPITOL HILL DOWNTOWN

CAPITOL HILL

RHEIN HAUS PIKE PLACE CHOWDER

GERMAN SEAFOOD

RHEIN HAUS

MENU HIGHLIGHTS MENU HIGHLIGHTS

RHEIN BRAT SCALLOP SEARED

Applewood smoked bacon CHOWDER wrapped Sweet, house-made tender scallops APPS/SOUPS/SALADS AWARD-WINNING RheinAt Haus Seattle’s veryvisitors own 10,000 square-foot slice offollow Rhein 10,000seared square-foot of PikeisPlace Market, from around the globe an Haus is Seattle’s very own Bratwurst, caramelized in the kettle,slice served CHOWDERS inDijon a creamy broth, brightly HOUSE BAKED onions, mayo, Bavaria featuring German cuisine that includesa house-made Bavaria featuring German cuisine that includes house-made irresistible aroma to Pike Place Chowder, shiny hole-in-the-wall flavored with dill and PRETZEL slaw.

NEW ENGLAND CLAM cabbage-apple sausages, freshinbaked pretzels, and updated magazines versions of as a “taste sausages, fresh baked versions of café listed dozens of Travel-and-Food lime juice Pick one: spicy honey pretzels, and updated CHOWDER MUNICH Meaty clams flavored with mustard, emmental-beer traditional Bavarian The delicious fare is accompanied traditional Bavarian dishes. The delicious fare is accompanied adventure notdishes. to be missed in Seattle.”

Each day, eight varieties MANHATTAN kielbasa, STYLE bacon, cream, and a secret House-made obatzda, by 25 drafts, highlighting both European and Northwest beers. by 25 drafts,fondue, highlighting both European Northwest beers. are simmered to flavor perfection, filled with briny seafood, CHOWDER Beecher’sand cheddar beer blend of herbs and spices. horseradish cream cheese, GLUTEN-FREE fondue, crispy sweet Great Chowder Cook-Off In addition to thevegetables, main dining room, an of 80-seat bier hall, 53 bar Inlovers additionchocolate to the main dining room, an 80-seat bier hall, 53 bar freshest and plenty love. Many chowder ganache.

Perfectly balanced onions.

Hall of Fame seats, anhave intimate fireplace room,asand two mezzanines encircle an intimate fireplace room, and two mezzanines a Sampler in mind they arrive even before theseats, heavy herb-infused tomatoencircle broth, CURRYWURST SANDWICHES/ slow-cooked with onions SMOKED SALMON the five garage indoor bocce ballup courts.

Theam. outdoor biergarten andthe five indoor bocce and ball courts. The outdoor biergarten and door rolls at 11:00 Far beyond ordinary, these sliced bratwurst ENTREES and celery, loaded with CHOWDER frankfurter, curry ketchup. bar offers al fresco dining and drinking and an additional bocce bar offers al fresco dining and drinking and an additional chowders have claimed First Place wins in major competitions tender clams bocce Authentic Pacific Northwest DÖNER KEBAB flavors,experience with nova smoked WENDEL court. A trulyfrom unique is fun dateand nights, court. A truly unique that is fun for nights, group theexperience west coast that to the eastfor coast, backgroup again.

Lamb and beef,date houseROLLS & SANDWICHES salmon, spiral cut potato on acapers, stick. and made pretzel flatbread, gatherings, and families alike. gatherings, and families alike. cream cheese salted -or- house spiced. tzatziki, onion,DUNGENESS cucumber,

Pike Place Market 1530 Post Alley, Seattle, WA 98101 912 12th Ave, Seattle, WA 98122

206.267.2537 206.325.5409

206.325.5409

www.rheinhausseattle.com Pacific Place 600 Pine St., Seattle, WA 98101

206.838.5680

tomato, arugula, CRAB ROLL CRAB & OYSTER BEEF GOULASH 912 12th Ave, Seattle, WA pepper.

98122 Served Delicate crabmeat, mayo, Aleppo CHOWDER hearty stew with pretzel

celery, lemon juice, a hint of with fries.

Perfect balance of crabcrisps, chive sour cream. cocktail sauce, and secret www.rheinhausseattle.com meat and oysters, with a PORK SCHNITZEL seasonings hint of SALAD spicy, earthy chorizo CHICKPEA Pork cutlet, pretzel sausage, flavored with Chickpea, carrot, golden LOBSTER breading, lemon, caper, ROLL leeks, potatoes, raisin, mint, green onion, tomatoes parsley & shallot Sweet chunks butter of fresh and special shaved broccoli, feta,seasoningssauce, granny lobster smith meat, applemayo, lemon, olive oil. celery,lemon. lemon juice, and SEAFOOD BISQUE slaw, charred seasonings WURSTDelectable AND BUNmedley of SCHWEINSHAXE Pacific Cod, Northwest CAPTAIN’S Crispy braised pork shank, ROLL THE CLASSIC Salmon, Oregon Bay Delectable seafood combo cheesy spätzle, corn, Any house-made wurst Shrimp, and a variety of of bayfresno shrimp and broccoli, pickled with sauerkraut, diced rawseafood, seasonally fresh Dungeness crab mixed pepper mustard, cheddar onion, spicy marinated flavored with fresh basil, gently with secret seasoncheese pork cracklings. peppers. and simmered in a creamy ings, lemon juice, mayo, a tomato-based broth drop of tobacco, and celery.

S P E C ISAPLE C A IDAVLE A RD T IVSEI N R TGI SSIENCGT ISOEN CTION

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BELLTOWN

JAPANESE

UMI SAKE HOUSE

MENU HIGHLIGHTS

From restaurateur Steven Han, Umi Sake House welcomes you.

Umi is downtown Seattle’s premier sushi & sake destination.

A spacious interior complete with a tropical indoor garden provides a tranquil, but stimulating setting for your meal. We offer an unsurpassed selection of over 50 premium imported and domestic sake. The menu boasts an impressively wellrounded selection of traditional sushi & sashimi offerings, soups, salads, grilled appetizers and maki rolls. Umi not only offers something for all palates, but allows for a unique experience each returning visit. Open daily 4pm to 12am.

Average per person: $30.

7SPICED TUNA TATAKI ahi tuna, togarashi, microgreens, garlic ponzu, cilantro aioli, green onion, tobiko

BLACK COD KASUZUKE marinated in sake kasu for 3 days w/ saikyo sweet miso & wild greens in 7 spice sesame oil

LOBSTER TEMPURA tempura battered and fried w/oyster sauce

SEAFOOD GYOZA

2230 1st Avenue, Seattle, WA 98121

handmade shrimp & scallion dumplings, ponzu, chili aioli

206.374.8717 www.umisakehouse.com

RAW BAR OCTOPUS CARPACCIO thinly sliced octopus served over cilanto aioli, soy & mustard sauce with roasted & pepperd tomato mignonette

ANKIMO monkfish liver, cilantro aioli, green onion, tobiko w/ yuzu citrus ponzu

58 S E AT T L E I e p • i • c u re 2018  2019

SPECIAL ADVERTISING SECTION

KING CRAB TOWER king crab, avocado, snow crab & tomato salsa, w/ yuzu citrus ponzu, wasabi aioli & tobiko

SOUPS SPICY KING CRAB king crab, onions, cilantro & habanero in a spicy-savory broth

SPICY COCONUT LOBSTER lobster, onions, cilantro, coconut milk & habanero tobiko, in a rich bonito broth

NOODLES NABEYAKI UDON noodle soup with king crab, scallops, chicken, kamaboko, & vegetable in clay pot

YAKISOBA chicken, seafood or tofu stir fried with egg noodles & vegetables

YAKIUDON chicken, seafood or tofu stir fried w/ udon noodles & vegetables

BELLTOWN

JAPANESE

TEMPURA UDON

SPICY GINGER TOFU

noodle soup with tempura shrimp, kamaboko & vegetables steamed.

fried tofu in ginger-chili sauce with sautéed vegetables

STEAMED

PAN FRIED

ASARI SAKAMUSHI

ALBACORE TUNA TATAKI

sake-steamed manila clams with garlic butter steamed egg custard with seafood & chicken

seasoned & seared albacore with roasted garlic ponzu & wasabi aioli, served with salad and creamy yuzu

GRILLED

FILET MIGNON

CHAWAN MUSHI

7SPICE GRILLED KING CRAB with ponzu dipping sauce

HAMACHI KAMA seasoned & grilled yellowtail collar over sesame-dressed wild greens

FRIED CRISPY PRAWNS wrapped with egg noodle then fried, served with sweet chili lime sauce & green onions

SHRIMP & VEGETABLE TEMPURA tempura battered with sesame seeds

grass fed beef tenderloin tataki served w/ roasted garlic ponzu & wasabi aioli, served w/ salad & creamy yuzu

SPECIALTY ROLLS FIREFLY shrimp tempura, sautéed enoki mushrooms, kaiware topped w/ sockeye salmon, white king salmon, smoked salmon & scallop finished w/ roasted habanero sauce & a touch of sesame

GODZILLA ROLL shrimp tempura, grilled shishito peppers & enoki mushrooms, cilantro topped w/ avocado & pan

seared beef tenderloin finished w/ cilantro aioli & garlic ponzu

THREE DEVILS spicy tuna, cucumber & cilantro, topped with yellowtail, ikura, green onions & strawberryhabanero sauce

DRAGONFLY shrimp tempura, avocado & grilled shishito pepper topped w/ yellowtail & tobiko dressed w/ chili mayo & ghost pepper sauce

LUCKY LEPRECHAUN seasoned vegetable roll wrapped with mango & avocado, nished with mango shiso sauce

GREEN DECADENCE tempura veggies wrapped with avocados & cherry tomatoes, topped with sweet chili aioli

WHITE TIGER ROLL spicy yellowtail, cucumber & asparagus, topped with wild white king salmon, lime, tobiko & yuzu citrus sauce

LEGEND OF THE ROLLS shrimp tempura, avocado & cucumber with torchseared crab & scallop mix, teriyaki & tobiko

MONA LISA spicy tuna, cilantro & yamagobo layered w/ 7 spiced ahi tuna topped w/ seared spicy snow crab, scallions, habañero tobiko & jalapeño citrus truffle sauce

PIKE PLACE ROLL salmon skin, cucumber, avocado, smoked salmon, green onions, sesame seeds, teriyaki sauce

STREET FIGHTER spicy crab, cucumber & cilantro, topped with 7-spice tuna, garlic ponzu, seame seeds, jalapeno & shishito peppers

S P E C I A LS A P EDCV IEARLT A I SDI N VG E RSTEI SCITNI G O NS E C T I O N

MANGO TANGO mango, cilantro & bell peppers, topped w/ tuna & mango shiso sauce

MR. PERFECT spicy tuna, cucumber, cilantro & yamagobo, topped with chili seared albacore tuna, garlic,

ponzu & green onions

MOONRAKER spicy yellowtail, cucumber & cilantro, topped with seared spicy snow crab mix & black tobiko, dressed with jalapeno-citrus sauce, tru e oil & green onions

SPICY RAINBOW crab-spicy mayo mix, cucumber, avocado & tobiko, topped with tuna, salmon, shrimp, yellowtail & spicy mayo

DUFF’S ROCK ‘N ROLL shrimp tempura, avocado & cucumber topped with avocado, unagi & teriyaki sauce

SOUNDER ROLL spicy yellowtail, asparagus & avocado, topped with seared scallop & crab mix, wasabi & citrus tobiko, spicy ponzu and wasabi aioli

HOTTER THAN HELL!!! spicy tuna, yamagobo & cilantro, layered w/ 7-spice seared tuna, topped w/ habañero tobiko, green onions, sesame seeds & a citrus-habañero sauce w w w.wh e re t ravel e r. com 59

MUKILTEO

SEAFOOD

IVAR’S MUKILTEO LANDING Ivar’s Mukilteo Landing is pleasantly situated along Possession Sound next to the ferry dock in historic Mukilteo, just 30 minutes north of Seattle. From the scenic dining room and outside deck, you can watch the ferries come and go as you enjoy mouth-watering seafood and a wide assortment of Ivar’s famous original recipe entrées and other Northwest favorites. Ivar’s Mukilteo Landing is open for lunch and dinner. Mukilteo Landing also offers quick and delicious take-out service at the outdoor Fish Bar.

ATER RONT

DESSERT EA OO

FRAN’S CHOCOLATES IVAR’S ACRES OF CLAMS as “the best overall chocolatier in the the newly Unitedremodeled States,” For Recognized the best Northwest seafood experience, visit

by The Book of Chocolate, Bigelow is aElliott pioneer Ivar’s Acres of Clams on Pier Fran 54, overlooking Bayof onthe theartisan Seattle chocolate movement inbe theimmersed U.S. Wheninshe waterfront.

Guests will theintroduced history andher loreChocolate of Ivar’s Salted CaramelsWith in 1998, littleairy didand sheexpansive know thatfeel, theydiners and its late founder. a more would signature and inspire a popular will enjoybecome views ofher Puget Sound,confection passing ferries and other vessels. trend.

20also years later,perfect Fran’s salted caramels critical Aculinary new patio deck offers outdoor diningenjoy options.

Chef acclaim as oneinclude of the top confections in U.S. and have become one preparations a Northwest bounty featuring Alaska salmon, Seattle’s favorite gifts. clams and more. deep water halibut,ofDungeness crab, manila Downtown 1325 1st Avenue

STARTERS206.682.0168 ENTR ES STARTERS

ENTRÉES

COCONUT CRUSTED SHRIMP

NORTHWEST CRAB CRUSTED HALIBUT

Sesame-plum dipping sauce, seaweed salad, sweet chili sauce

Dungeness and Snow crab crust, Parmesan herb bread crumbs, mango-pineapple relish, cilantro lime vinaigrette, Jasmine rice, sauteed spinach

MANILA CLAMS OR MUSSEL STEAMERS Choice of classic white wine butter sauce, Thai red curry or coconut-lime broth

SOUPS & SALADS IVAR’S CLASSIC LOUIE Choice of Dungeness Crab, Oregon Bay Shrimp or Combo Louie. Tomatoes, sliced hard-boiled egg, sweet pepper, cucumbers, Thousand Island Dressing

BLACKENED ALASKA LINGCOD Smoked onion aioli, cornbread pudding, sauteed spinach

CENTER CUT PRIME NEW YORK STEAK Balsamic glaze, sauteed spinach, roasted red potatoes, chef’s butter

RAZOR CLAMS Panko crusted, jalapeno-ginger aioli, red potatoes, vegetable

Mon-Sat 9:30-7:30, Sun 11-6 DUNGENESS CRAB AND ACRES OF CLAMS Two pounds of local Manila clams, GOAT CHEESE DIP University Village garlic broth, shallots, carrots, celery, Parmesan and goat cheeses, University Village Street onions, wine, butter, baby Yukon toasted Essential 2626 BakeryNE baguette

206.528.9969

potatoes

CRISPY CALAMARI Mon-Sat 9:30-9, Sun 11-6 Seasoned rice flour, spicy houseIVAR’S MIXED GRILL TRIO made chipotle-lime aioli crispy Grilled white prawns, Alaska Bellevuehalibut, wild Coho salmon, sour spinach leaves 10036 Main cream Street& green onion mashed red SOUPS SALADS potatoes

425.453.1698

10-6:30, Sun 11-6 IVAR’S CHOWDERMon-Sat SAMPLER HOUSE-SMOKED BACON Three, 4oz samples of NorthwestWRAPPED HALIBUT style White Clam Chowder, Salmon Sherry wine vinaigrette, seasonal Georgetown and Corn Chowder and NW 5900 Airport Wayvegetable, South garlic roasted baby Seafood Chowder

Yukon Gold potatoes 206.508.4535

Mon-Sat 11-6 CLASSIC CAESAR SALAD 10-6:30, Sun IVAR’S WORLD-FAMOUS FISH ‘N CHIPS

Anchovy garlic dressing, Parmesan cheese ribbons, house-made croutons

Original recipe since 1938! Alaska True Cod, coleslaw

800.422.3726 frans.com

710 Front Street, Mukilteo, WA 98275

1001 Alaskan Way, Seattle, WA 98104

425.742.6180

206.624.6 52

www.Ivars.com

www.Ivars.com

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SPECIAL ADVERTISING SECTION

CAPITOL HILL

MEXICAN

POQUITOS

MENU HIGHLIGHTS

Poquitos presents inspired Mexican cuisine with locally sourced meats and produce, as well as unique and direct sourcing for items essential to honoring the culinary traditions of Mexico. Poquitos menu features guacamole made to order only from fresh avocados, grilled corn sliced off the cob with crema, lime and cotija, lager-braised pork carnitas tacos, and coastal ceviche. With fresh squeezed Margaritas featuring seasonal ingredients, a creative list of Latin inspired cocktails, Mexican beer on draft, and South American wines, you are sure to find something you love to sip on while enjoying a meal.

1000 E Pike St, Seattle, WA 98122 www.vivapoquitos.com 18505 Bothell Way NE, Bothell, WA 98011 www.poquitosbothell.com

Fresh avocado, cilantro, lime, garlic confit, onion, tomato, and serrano chile. Served with chips cooked in rice oil.

SHRIMP CEVICHE Poached shrimp, cucumber, onion, tomatoes, guajillo vinegar sauce, cilantro, and tostadas.

Wild prawns in sweet and sour chipotle sauce with grilled lime and green onion. Served with rice, beans, and housemade tortillas.

CARNE ASADA

Toasted grasshoppers with chile-lime salt seasoning.

Grilled Oregon country New York Strip steak, tomato arbol sauce, grilled knob onion, and grilled jalapeĂąos. Served with rice, beans, and white corn tortillas.

GRILLED CORN

ENCHILADA SUIZA

CHAPULINES

Sliced off the cob with crema, lime, cotija, and chile pequin.

206.453.4216 425.949.7680

GUACAMOLE

PRAWNS IN SALSA NEGRA

TORTILLA SOUP Free-range grilled chicken, chile broth, avocado, cotija cheese, cilantro, lime, onion, Oaxacan pasilla chile, and tortilla strips.

CARNITAS Lager-braised pork carnitas, cilantro, onions, lime, and tomatillo salsa.

Served with guacamole, black beans, and housemade tortillas.

SPECIAL ADVERTISING SECTION

Cheese or chicken enchiladas with housemade corn tortillas in a verde tomatillo-cream sauce. Topped with our house-made queso, onion, micro cilantro, and cilantro oil. Served with rice and beans.

TACOS Served with rice and beans. Carnitas; Baja Grilled or Beer Battered Fish; Grilled Wagyu; Chile-Marinated Chicken; And Roasted Yam.

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CAPITOL HILL

JAPANESE

MOMIJI Momiji, nestled in the bustling Pike/Pine corridor of Capitol Hill, is Seattle’s most stunning Japanese cuisine destination. One of four installations from Seattle restaurateur, Steven Han, features a full service, vintage, cedar and tin-ceiling bar which opens into an elegant dining room, divided by a Japanese garden. The large menu was built to accommodate diverse palates, featuring the finest sushi and sashimi available, many Kyoto-style dishes, a vast array of fusion rolls, several noodle entrees, many cooked kitchen items and vegetarian options. The bar menu offers over 30 premium sake selections, an impressive variety of Japanese shochu, and many classic- inspired craft cocktails. The abundance here allows for unique experiences to be had in multiple visits.

Open daily at 4pm. Average per person: $40.

1522 12th Avenue, Seattle, WA 98122

206.457.4068 momijiseattle.com

MENU HIGHLIGHTS

RAW BAR

YASAI TEMZARU

yellowtail sashimi, jalapeño, garlic, cilantro with a yuzu citrus ponzu

chilled green soba noodle with seasonal vegetable tempura

MAITAKE NO TEMPURA tempura-fried maitake mushroom with green tea salt

KUROBUTA NO KAKUNI braised pork shoulder, long bean, fried shishito, karashi, ginger

IKURA SOMEN house-marinated ikura over salmon sashimi & thin noodles

GOMA TOFU white sesame tofu with dengaku miso paste & crushed candied peanuts under seared albacore belly

HALIBUT CHEEKS marinated in sea salt & honey, served over diced pear and portobello mushroom topped w/ fried yamagobo

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JALAPEÑO HAMACHI

AHI POKE diced tuna tossed w/ onions & cucumber on a bed of wake w/ 7-spice sesame soy

KING CRAB TOWER king crab, avocado, snow crab & pico de gallo in yuzu citrus ponzu & cilantro aioli with black tobiko

RAINBOW TOWER tower of tuna, salmon, yellowtail, shrimp & avocado over sushi rice with spicy ponzu, cilantro aioli, tobiko and green onion

SASHIMI SALAD salmon, tuna, albacore & yellowtail sashimi tossed w/ avocado, cherry tomatoes & spring greens in a spicy miso vinaigrette

TOFU SALAD tofu, micro greens, red onion, Toasaka seaweed & plum paste, dressed with soy mustard sauce & wasabi aioli

CAPITOL HILL

SHISHITOS grilled shishitos with sea salt and lemon

SEASONAL MUSHROOM SAUTÉ shiitake, maiitake, shimeiji & oyster mushrooms with asparagus sauteéd batayaki style

GRILLED 7 SPICE GRILLED KING CRAB king crab served with ponzu dipping sauce

GARLIC SHORT RIBS grass fed beef short ribs with garlic soy glaze, served with taro chips

ENOKI YAKI grilled enoki mushrooms on a bed of kaiso & wake w/ garlic ponzu

FLAT IRON STEAK grass fed beef steak tataki served with roasted garlic ponzu & wasabi aioli, served w/ salad & yuzu dressing wild greens & ponzu

JAPANESE

NOODLES

SPECIALTY ROLLS

NABEYAKI UDON

ULTIMATE DRAGON

noodle soup w/ king crab, scallops, clams, shrimp tempura, chicken, kamaboko & vegetables

crab-mayo mix, cucumber & avocado topped w/ half an eel, tobiko, sesame seeds & teriyaki sauce

TEMPURA UDON

GEISHA ROLL

noodle soup with kamaboko, shrimp & vegetables tempura

spicy yellowtail, cucumber & avocado, topped with salmon, mango, tobiko & habanero ponzu

VEGGIE SUSHI WONDERLAND ROLL asparagus, shiitake & fried tofu, topped with portabella mushroom, red bell pepper & mango with cucumber-yuzu sauce

TOTTOROLL grilled maitake mushroom with sesame oil & asparagus, wrapped with roasted red pepper, mango & mangoshiso sauce

GREEN DECADENCE tempura green onion & asparagus topped with avocado, cherry tomatoes & sweet chili aioli

STREET FIGHTER

SOUNDER ROLL

MOMIJI ROLL

spicy yellowtail, avocado & asparagus topped with seared crab & creamy scallop mix, wasabi & yuzu tobiko, spicy ponzu sauce & wasabi aioli

creamy scallops & cucumber topped w/ tuna, avocado & tobiko

EL DIABLO shrimp tempura, shibazuke & asparagus, topped with seared red crab legs, pico de gallo & Gustavo’s devil sauce

spicy crab mayo mix, cucumber & cilantro, topped w/ 7-spice seared tuna, garlic ponzu, shishito peppers & jalapeño

scallops, asparagus & avocado wrapped w/ albacore, kaiso seaweed & garlic ponzu

POKE ROLL

GLADIATOR

spicy tuna, cucumber & avocado topped with ahi tuna, white onions & shichimi in soysesame sauce

NEVERLAND ROLL sockeye salmon, cilantro & asparagus topped w/ avocado, micro greens & 7-spice sesame soy

WHITE TIGER ROLL spicy yellowtail, cucumber & asparagus topped with wild white king salmon, lime, tobiko & yuzu citrus sauce

SEA MONSTER

shrimp tempura, avocado & spring mix topped w/ seared albacore belly & dressed w/ spicy ginger ponzu & green onions

ORANGE CRUSH

MOONRAKER spicy yellowtail, cucumber & cilantro with seared spicy snow crab mix & black tobiko, dressed with jalapeño-citrus sauce, tru e oil & green onions

LUCKY LEPRECHAUN seasoned pickled veggies, cucumber & cilantro topped with mango, avocado & mango shiso sauce

BIRD OF PARADISE spicy yellowtail, soy paper, shibazuke, asparagus & cilantro, topped with sockeye salmon, white king salmon, Atlantic king salmon, shishito pepper, lime & jalapeño

snow crab, seasoned veggies, cucumber & cilantro, topped w/ sockeye salmon, white king salmon & pineapplecoconut glaze

SPECIAL ADVERTISING SECTION

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Foodie Souvenirs

SEATTLE TAKE-AWAYS

E

64 S E AT T L E I e p • i • c u re 2018  2019

Rub With Love

Rub With Love

Seattle Coffee Works

Pike Place Fish Market

CLOCKWISE FROM TOP: COURTESY RUB WITH LOVE; ©ALAN ALABASTRO; ©ISAAC ARJONILLA; COURTESY RUB WITH LOVE

very great vacation deserves an equally amazing souvenir as a token of memories made. For food lovers, this can prove especially difficult. For obvious reasons, packing a slice of Dahlia Bakery’s famous Triple Coconut Cream Pie in your suitcase is not a viable option.

Luckily, many of Seattle’s most beloved foodie institutions make it easy to keep the Seattle vibe going long after your getaway has ended—and without getting cream filling all over your luggage.

You’ve watched the fishmongers at Pike Place Market toss whole salmon back and forth at their market stall. Now take one home to enjoy for dinner. Pike Place Fish Market (pikeplacefish.com, 86 Pike Pl., 800.542.7732) packs and sells fresh salmon at their stall, and even ships them overnight to anywhere in the U.S. Choices include several varieties of salmon, halibut, Dungeness crab and more.

If you didn’t get enough chocolate samples at Theo’s factory tour (theochocolate.com, 3400 Phinney Ave. N, 206.632.5100) make sure you grab a few bars at its attached flagship shop to take home. This Fremont neighborhood mainstay offers organic and fair-trade certified chocolate in the form of bars, clusters, truffles—and even a rich drinking chocolate mix.

Of course, a trip to Seattle isn’t complete without a visit to Starbucks’ original 1st and Pike store (starbucks.com/coffeehouse/storedesign/1st-and-pike), but a bag of beans from one of Seattle’s lesser-known coffee roasteries is more likely to impress your friends back home. Downtown’s Seattle Coffee Works (seattlecoffeeworks.com, 107 Pike St., 206.340.8867) and its sister cafes in Ballard, Capitol Hill and the Cascade neighborhoods offer a range of single-origin beans from Africa, Central America and South America. And if you want coffee as dark and rich as it comes, seek out Fundamental Coffee Co. for veteran bean roaster Scott McMartin’s “second pop” Humbucker Blend. Taste it at Mabel (mabelcoffee. com, 7001 24th Ave NW, 206.535.8842), Miller’s Guild (www.millersguild.com, 612 Stewart St., 206.443.3663) or Metropolitan Market cafes (metropolitan-market.com). His one-man roastery is too tiny for visitors, but he’s happy to ship (funcoffeeco.com).

If you simply must take home something from Seattle restaurant king Tom Douglas and you’ve decided against his cream pie, pick up a tub of his Rub with Love seasonings for grilling salmon, chicken, ribs or vegetables. Choose from more than a dozen blends—or grab a three-pack. Have a taste on a sandwich, then stock up, at Douglas’ Rub With Love Shack at Pike Place Market (rubwithloveshack.com, 2014 Western Ave., 206.454.7925). —Sheila Cain

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