Sun Liquor is a top Seattle spot for old-timey gin drinks—its owner and manager are so obsessed with that spirit, in fact, they’re distilling their own at a second location a few blocks south. En savoir plus .
Okay, yes: Moshi Moshi is a sushi restaurant—a sushi restaurant with some of the best cocktails in town, from bartender Erik Carlson En savoir plus .
The invention of booze manager Andrew Bohrer, the 4d6 requires a roll of the dice, each bearing words representing one of the four components of a cocktail (spirit, wine, liqueur, and bitters). En savoir plus .
Fresh simplicity defines chef Renee Erickson’s food at the Walrus and the Carpenter. It also describes the cocktail menu—the creation of her partner Jeremy Price. En savoir plus .
Artfully composed plates hold small bites, but since nothing tops $12 you still feel like you’re getting away with murder. Cocktails are sophisticated to match. En savoir plus .
Owner and chef Renee Erickson marries French technique with Northwest seasonal ingredients in a menu that pays about equal homage to meat and seafood, with plenty of vegetables. En savoir plus .
For those who worship at the altar of Northwest microseasonal dining, the Herbfarm in Woodinville remains the Holy of Holies. Prix-fixe dinner themes change often; check the website for the schedule. En savoir plus .
The single best thing to happen to Seattle dining in the last year was the launch of this stark, lively shot of Korean-Asian street food in Fremont: brainchild of chefs Rachel Yang and Seif Chirchi. En savoir plus .
Tom Douglas is at his best in these casual joints that let his trademark creativity flourish. His pie crust is a masterpiece, his toppings brilliantly combined. All within two cozy, communal spots. En savoir plus .
The best way to enjoy chef Ethan Stowell's minimalist take on rustic Italian fare is to spring for the four-course prix-fixe chef’s sampling: a combo of noshy starters, pasta, entree, and dessert. En savoir plus .
Taichi Kitamura is the terrific sushi chef who gave us Chiso and Chiso Kappo (now closed). If those were good restaurants, his Eastlake sushi bar and omakase house is a great one. En savoir plus .
Maria Hines is a culinary intuitive, with an innate sense of what flavors and textures belong together, and as ironclad a commitment to organic ingredients as any chef working in Seattle today. En savoir plus .
It's the most come-as-you-are French cafe in town, suffused with a casual dailiness that makes it dangerously easy to become a regular. En savoir plus .
A swell place for French toast, hash browns, and coffee cakes by morning, chili and hand-formed burgers by night—from folks who value quality, in a room that has become the soul of its neighborhood. En savoir plus .
Portions are huge and prices loco-cheap. Best of all, indoor seating (with spinning stools!) and covered outdoor seating supply something akin to comfort. Sort of. En savoir plus .
Chef Michael Vujovich cooks from a familiar Italian repertoire, but the restaurant's many regulars are probably drawn by the force of his personality. Wild king salmon is a frequent special. En savoir plus .
