Best Restaurants

August 26, 2014 5:57 PM
Korean food isn’t just a fad in Seattle—we’ve been home to countless authentic eateries all along
best restaurants in seattle magazine
April 1, 2014 5:13 PM
The deliciously challenging process of selecting Seattle’s best restaurants and dishes is as much about defining how we eat now—nose-to-...
readers' choice awards seattle magazine best restaurants in seattle
February 12, 2014 11:45 PM
In this month's cover story, on newsstands now and live online on April 17, our crack dining critic team presents their editors picks for...
November 11, 2013 8:22 PM
So much of a restaurant’s success depends on how it measures up to what it sets out to do. A sandwich shop that nails the simple hoagie is...
November 4, 2013 6:13 PM
Seattle’s food scene is hopping, no doubt thanks to a generous and creative energy that fuels young food entrepreneurs and catapults big...
September 12, 2013 11:26 PM
Bainbridge IslandHitchcockChef and owner Brendan McGill goes out of his way to shop well from local farmers, and then he lets those stellar...
mis en place seattle dining trends the whale wins renee erickson
April 29, 2013 5:31 PM
Mise en place is the French kitchen term for all those chopped shallots, bacon bits and minced herbs a cook uses to assemble meals on the...
earthenware dining trend seattle dishes the new rustic handmade
April 27, 2013 12:43 AM
Like a proper frame sets off a fine painting, a handmade serving bowl or rustic earthenware plate is a showcase for your dinner. Several...
April 26, 2013 10:32 PM
April 26, 2013 8:48 PM
April 25, 2013 10:43 PM
Mark Klebeck David Lynch
April 11, 2013 11:09 PM
Have you seen the April issue of Seattle magazine yet? Drool!! Not only do Allison Austin Scheff and Sara Dickerman walk you through...
food establishment list seattle magazine
March 20, 2013 8:27 PM
Who is shaping the way we eat now? The Seattle food scene’s movers and shakers may not be who you think they are. For the second...
March 20, 2013 4:58 PM
What do vanilla French toast, wood-fired ovens, duck confit salad and the Pike Place fish-throwing guys have in common? They all make...