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Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has become one of the culinary capitals of the nation. Fearless young chefs have stepped in and raised the bar. Fresh and often foraged produce, local seafood, and imaginative techniques make the quality of local c
Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has become one of the culinary capitals of the nation. Fearless young chefs have stepped in and raised the bar. Fresh and often foraged produce, local sea
Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has
Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has become one of the culinary capitals of the nation. Fearless young chefs have stepped in and raised the bar. Fresh and often foraged produce, local seafood, and imaginative techniques make the quality of local cuisine even higher.
Seattle's dining scene has been stoked like a wildfire by culinary rock stars who compete on shows like Iron Chef, Top Chef, and regularly dominate "best of" lists. Seattle chefs have won big in the prestigious James Beard competition, with Renee Erickson of Bateau, Walrus and the Carpenter, and the Whale Wins taking the "Best Chef Northwest" title in 2016 and creative genius Edouardo Jordan named one of Food and Wine Magazine's "Best New Chefs." The city is particularly strong on new American, Japanese, and Vietnamese cuisines. Chefs continuously fine-tune what can best be called Pacific Northwest cuisine, which features fresh, local ingredients, including anything from nettles and mushrooms foraged in nearby forests; colorful berries, apples, and cherries grown by Washington State farmers; and outstanding seafood from the cold northern waters of the Pacific Ocean, like wild salmon, halibut, oysters, Dungeness crab, and geoduck. Seattle boasts quite a few outstanding bakeries, too, whose breads and desserts you'll see touted on many menus.
Seattle is also seeing a resurgence in American comfort food, often with a gourmet twist, as well as gastropub fare, which can mean anything from divine burgers on locally baked ciabatta rolls to grilled foie gras with brioche toast. But innovation still reigns supreme: local salmon cooked sous vide and accompanied with pickled kimchi or fresh-picked peas can be just as common as aspic spiked with sake and reindeer meat. Many menus feature fusion cuisine or pages of small-plate offerings, and even high-end chefs are dabbling in casual ventures like pop-up eateries or gourmet food trucks. Many, if not most, of the top chefs own their businesses as well, and in recent years they’ve spread their talents around, operating two or three complementary ventures (or, in Ethan Stowell’s case, more than a dozen and counting, while Tom Douglas has nearly 20, plus a cooking school and farm). The trend toward informality and simplicity particularly plays out when it comes to dessert; most neighborhoods boast branches of at least one of the city’s popular, independently owned cupcake, doughnut, or ice-cream shops. Regardless of the format or focus, one thing's for sure: chefs are highlighting their inventions with the top-notch ingredients that make Pacific Northwest cooking famous.
When people walk by the Pike Place Market booth, they might think they’re passing a gelato stand from the artful display, but in fact Ellenos is serving up the best (and best-looking) yogurt in the city—and possibly the country. Thicker and smoother than most commercial Greek yogurts, the Australian-Greek family behind the brand uses local milk and a slow culturing process to create their nearly ice cream-like treat. They make their own fruit toppings, which are mixed in as the yogurt is scooped. The “walkaround” size is perfect for snacking while touring the market, but for those who fall in love and need to bring some home, many local grocery stores carry the brand.
The best view of Downtown comes at an affordable price: the brightly colored Adirondack chairs outside this Korean-Hawaiian fish shack offer a panoramic view of the entire Downtown area. Inside, you’ll find tacos filled with Korean beef or “sexy tofu,” Spam slider sandwiches, and a classic fish-and-chips—served with kimchi tartar sauce. For dessert, the Hawaiian shaved ice makes it the perfect place to begin or end a beach walk on Alki—and to order more drinks through the sliding cocktail window on the side of the patio.
1660 Harbor Ave. SW, Seattle, Washington, 98126, USA
Widely considered one of the best bakeries in the city, Bakery Nouveau has perfected many things, including cakes, croissants, and tarts. Their chocolate cake, in particular, might make you swoon, though twice-baked almond croissants are so good you might think you're in France when you take a bite—and owner William Leaman did lead a U.S. team to victory in France's Coupe du Monde de la Boulangerie. Sandwiches, quiches, and pizzas are also on offer if you need something delicious and substantial before a banana mousse, pistachio macaron, or chocolate éclair. Artisan breads round out the offerings. If you don't make it out to West Seattle, they have Capitol Hill and Burien locations as well.
4737 California Ave. SW, Seattle, Washington, 98116, USA
Bubble tea shops exist around the world, but this just might be the only "farm-to-straw" boba shop. The owners source their tea and the produce to make all their flavors directly from farms, and make all the boba in-house, too. The creative coffee and tea concoctions change seasonally, and once a month the line stretches down the block as people line up for the coveted boba-stuffed doughnuts.
14015 NE Woodinville Duvall Rd, Seattle, Washington, 98072, USA
This hypebeast destination calls itself a concept store and sells sneakers and streetwear, but the lines stretching out the door are for its popular bubble tea and soft-serve stand. Eye-catching three-color beverages, bear-shaped takeout bottles, and "designer blend" smoothies show off creative combinations of fruit, boba, syrup, and ice cream. For the full experience, order the soft-serve in the bear-shaped waffle pastry, called "bearyaki," too.
Sample gelato in seasonal flavors like honey lavender and fig vanilla at this small, sweet family-owned shop. Locals in the know skip the big lines at other local chains and come here instead for a quick and delicious frozen treat.
Hiroki makes wonderful Japanese desserts like soufflé cheesecake and matcha tiramisu along with some standards like gateau Basque and almond custard brioche. There are a few outdoor tables and even more inside, and the Tangletown location makes an easy stop during a stroll around the lake or a quick detour to pick up dessert afterward.
Autumn Martin, formerly head chocolatier at Theo Chocolate, specializes in creative, high-quality desserts (including vegan options) such as a s'mores molten chocolate cake with house-made marshmallows and caramel, and cookies with house-smoked chocolate chips. Thick, rich milkshakes come in gourmet seasonal flavors like Meyer lemon with lavender, or grownup boozy shakes like smoked chocolate and scotch. Hot Cakes is open late night, too. A few long communal tables make for casual dining. The company's take-and-bake mason-jar desserts make a great gift.
For a lighter bite, head north to Martin's plant-based ice cream shop, Frankie & Jo's at 1411 NW 70th St.
5427 Ballard Ave. NW, Seattle, Washington, 98107, USA
One of Seattle's favorite bakeries is also popular for breakfast and brunch and an excellent place to take a delicious break on your way to or from the Olympic Sculpture Park. With its perfectly executed breads and pastries—from Nutella brioche and ginger cookies to almond croissants and dark chocolate, sugar-dusted brownies—it's become a true Belltown institution. You can also wait for a table and have a larger breakfast or lunch—sandwiches, quiches, and salads are all fresh and expertly made.
A neighborhood favorite that now has two additional locations, this artisan shop isn’t quite a trip to Italy but the gelato is the real deal, including stracciatella, pistachio, and other classic flavors, all with high-quality ingredients. The namesake-for-a-reason Nutty Squirrel swirls salty peanut butter with dulce de leche caramel and chocolate chips.
7212 Greenwood Ave. N, Seattle, Washington, 98103, USA
Though the Portland-based ice-cream chain has since opened stores up and down the West Coast, it found a welcoming home on Capitol Hill, where its "farm-to-cone" style of ice cream is respected, and the creative, sometimes a little out-there monthly specials don't scare anyone.
After working her way through school at a chain ice-cream shop, UW graduate Lois Ko bought the space and opened up an independent local ice creamery, committed to making each ice cream from scratch daily using organic, local ingredients whenever possible. The passion for quality ice cream shows both in standard flavors like sweet cream and salted caramel, and in the originals, like makgeolli (Korean rice beer) or kettle corn. Plenty of vegan options round out the selection, and the cones and cookies for ice cream sandwiches are both baked in-house.
4301 University Way NE, Seattle, Washington, 98013, USA
Arrive early for a perch at the upstairs kitchen-side bar of this tiny tapas-and-wine bar, because the downstairs room isn't nearly as atmospheric (though you can get a reservation there). Though no longer the citywide destination it was in its heyday, it remains a sweet spot and cheerful place to enjoy often-delicious Basque tapas, including chorizo with grilled bread, pan-seared tuna belly with vanilla bean-infused oil, grilled sardines, or duck confit. There is an impressive wine and sherry list that focuses on Basque-region wines.
2701 E. Madison St., Seattle, Washington, 98122, USA
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