His pies may honor New York by way of Naples, but Delancey’s charm draws firmly from the Northwest, in topping combos that balance tomato brightness with pairings like Zoe’s bacon, cremini mushrooms, and basil. Three-course tasting menus are rife with classic French elements, but actual ingredients can globe-trot from Italy to Japan with plenty of Northwest stops.ĭelancey In a town filled with great pizza, Brandon Pettit’s restaurant feels special. A veteran of Thomas Keller’s famed Per Se, he makes dinner feel unabashedly special, from the signature amuse-bouche (cured salmon cloaked in tempura and topped with roe) to the warm greeting from Jill Kinney, his wife, partner, and fellow Per Se alum who runs the front of house with calm polish. Copine Shaun McCrain has always operated on his own exacting frequency. Striking hummus plates (try the one topped with lamb and pine nuts) share tabletops with mezze dips and spreads, meat and vegetable kebabs, and family style platters, all served in an intimate room with arched doorways, white tablecloths, and pretty filigree light pendants. Rajah Gargour’s lively Middle Eastern spot in Loyal Heights opened in 2012 and feels like a souvenir from that glorious era. Cafe Munir Seattle used to be full of neighborly restaurants that were by no means fancy, but delivered vivid, personal fare worth a drive across town. By day, you can enter the garden for an americano and smoked salmon toast at Red Arrow, Brimmer’s hidden-away coffee shop. Owner Jen Doak’s wine background is on full display, and one of the town’s most charming garden patios seats diners in warm and cool months. The menu looks classic on its face, but dishes like clams or cavatelli-and some excellent seasonal vegetable plates-arrive with more intrigue than you’d expect. Image: Amber Fouts Brimmer and Heeltap The brick-and-farmhouse atmosphere remains a constant. It's an intensely fun dining experience for meat devotees. Smith’s philosophy that all cooks should be butchers takes the whole-animal ethos to enthralling new places. On weekends, the kitchen spins an elegant tasting menu out of humbler animal bits. On weeknights it’s a steak bistro, where underestimated cuts of beef become tender showpieces. But once the case is tucked in for the night, owner Kevin Smith and his staff transform this busy meat counter into a tiny, full-service restaurant. Beast and Cleaver Technically, this is a butcher shop. Seemingly every table has a 16-ounce carne asada draped on top of it, and the flawless prep and simple seasoning (just salt, pepper, and the savory smoke of mesquite charcoal) give you an almost bionic ability to register every vivid detail of the meat, which is mostly American wagyu. Ballard / Beacon Hill / Belltown / Capitol Hill / Central District / Chinatown-International District / Columbia City / Eastlake / Fremont / Georgetown / Greenlake / Greenwood / Hillman City / Lake City / Madison Valley / Madrona / Maple Leaf / Montlake / Mount Baker / Northgate / Phinney Ridge / Pike Place Market / Queen Anne / Rainier Beach / South Lake Union / University District / Wallingford / West Seattle / White Center / Multiple Locationsīallard Asadero Prime Asadero means “grill,” or in this case, a beloved Kent restaurant that expanded into Ballard with northern Mexico’s traditions of mesquite-grilled meats and tacos thereof.
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