Roasted Red Pepper Deviled Eggs: Perfect for Parties, Grandma-Approved
Brimmer & HeeltapAddress and Info
Though a small space, the main section of the restaurant can still accommodate a medium-to-large group. But the real secret here is the extra spaces: the sprawling patio hidden behind a garden gate, and the private dining section (note: a facility fee does apply). The back space -- which has its own fire pit and kitchen for demos -- pops with turquoise trimmings, giving a fun, celebratory style to any event.
How to reserve: Email email@example.com
Local 360Address and Info
Fresh, local, and simple are what the chefs strive for here: fried chicken, steak frites, and clam chowder. Basic dishes with elevated twists will make for an interesting gathering, where everyone will find food to fit their palate -- even if there’s 50 of you squeezing into the chef’s table.
How to reserve: Email firstname.lastname@example.org
mamnoonAddress and Info
The mezze-style small plates, shareable breads, and kebabs at this Middle Eastern treasure make great food over which to gather. The big space and boisterous room welcome crowds, and the large table in the front is perfect for big groups -- giving you an enviable view of those fresh breads coming out of the oven.
How to reserve: Call them at 206.906.9606
Super SixAddress and Info
From the people who made us fall in love with SPAM sliders, Nunya sauce, and sexy tofu tacos comes this sprawling South End charmer. With plenty of space -- and a beer garden out back -- Super six lets you load the tables up with Hawaiian-style chicken wings, aloha fries, and mac salad.
How to reserve: Call them at 206.420.1201
BaroloAddress and Info
With a huge central table and plenty of space in the bright, modern dining room, this spot specializes in groups (even seating up to 22 at its communal table). If needed, it can keep things simple with group menus -- controlling costs and highlighting the Italian specialties (at which it excels).
How to reserve: Call them at 206.770.9000
Restaurant RouxAddress and Info
A little New Orleans style brings the life into every gathering. With jalapeño hushpuppies, shrimp & grits, and jambalaya, it’s a little taste of the Crescent City in Seattle. And with a big front table, strong cocktails, and an atmosphere like a parade heading for Bourbon Street, les bon temps rouler!
How to reserve: Call them at 206.547.5420 or email email@example.com
The Yard CafeAddress and Info
If your group, like any sane person, loves beer and tacos, this is the place to toast to Mexican food and IPAs. While the main attraction is the outdoor space (each picnic table seats about 10 people), if your group is larger than 10, head to the back room for a long communal table that can keep your whole crew together.
How to reserve: Call them at 206.588.1746
ManekiAddress and Info
After more than a century of operation, it’s no surprise that this Japanese restaurant knows what it's doing with giant slabs of fish draped over rice, and a fantastic array of traditional and modern appetizers. A set of tako-yaki (octopus fritters) makes the perfect beginning to a meal in one of Maneki’s reservable tatami rooms (up to 10 people).
How to reserve: Call them at 206.622.2631 or text ‘em at 425.954.6469
Chiang’s GourmetAddress and Info
Chinese-style dining in the US makes sharing food among a group easy: big tables, family-style service, and affordable dishes. In Seattle, the big tables at the center of Chiang’s do it best, bringing out dish after dish of five-star chicken, spicy-hot fish fillet, and the incredible Shanghai noodles.
How to reserve: Call them at 206.527.8888
Style Hot PotAddress and Info
Chinese hot pot can be a perfect group food: the boiling soup can be easily shared, and everyone can dip whatever foods they’d like into it. Housed in a former karaoke joint, it retains the mirrored ceiling and roomy booths of the previous occupant, but the giant space also allows for even bigger groups to share extended tables. The free cold appetizers and make-your-own-sauce bar allow for complete customization.
How to reserve: Call them at 206.257.3888
Quality AthleticsAddress and Info
Don’t call it a sports bar. That it’s practically a block from the stadiums and has a sports theme is inconsequential: what’s important here are the crisp fries, smart sandwiches, and boozy slushies. Oh, and the Trophy Room, where your group can have a private bar, indoor and outdoor seating, and your own fire pit.
How to reserve: Book online via Gather
Queen Anne BeerhallAddress and Info
With 7,000sqft of beer-drinkin’ and pretzel-eatin’ space, we’re pretty sure they can squeeze you in, even if your group suddenly exploded from “just a few friends” to “everybody and their monkey.” And even the monkeys will find something to love among the 25 taps, cocktails with house-made syrups and shrubs, and brat-heavy food menu.
How to reserve: Email firstname.lastname@example.org
Jack’s BBQAddress and Info
Take the team on a trip to Central Texas with brisket and barbecue galore. Even though it’s not technically in Texas, everything’s bigger here, with plenty of space for big groups -- and a private dining room if needed (the Double D Lounge). The biggest platter it offers, should your event happen on a Tuesday, is the giant beef ribs. There’s no doubt this dish is worth rescheduling your birthday for.
How to reserve: Call them at 206.467.4038
Crawfish HouseAddress and Info
Nothing bonds a group faster than learning to “Suck dem haids n pinch dos tails!” as a sign commands you to do at this casual Vietnamese-Cajun seafood house. Empty a bag of crawfish, crabs, shrimp, corn, sausage, and potatoes onto the table, order up a round of drinks, and wrestle out that sweet meat. When special shipments of crawfish come in, you can reserve enough for your group through its Facebook page.
How to reserve: Call them at 206.588.1613
Ma’onoAddress and Info
Not only will this Hawaiian-inspired spot pull together as many tables as needed to cater to your group, but when you make your reservation, you can reserve as much fried chicken as your group will need -- including gluten-free options. The giant platters of whole or half birds, twice-fried, go perfectly with the house kimchee and SPAM musubi, and will fill your group up until you’re all clutching your bellies and fighting for the leftovers.
How to reserve: Call them at 206.935.1075 or email email@example.com
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1. Brimmer & Heeltap425 NW Market, Seattle
2. Local 3602234 1st Ave, Seattle
3. Mamnoon1508 Melrose Ave, Seattle
4. Super Six3714 S Hudson St, Seattle
5. Barolo Ristorante1940 Westlake Ave, Seattle
6. Restaurant Roux4201 N Fremont Ave, Seattle
7. The Yard Cafe8313 Greenwood Ave N, Seattle
8. Maneki304 6th Ave S, Seattle
9. Chiang's Gourmet7845 Lake City Way NE, Seattle
10. Style Hot Pot930 N 130th St, Seattle
11. Quality Athletics115 S King St, Seattle
12. Queen Anne Beerhall203 W Thomas St, Seattle
13. Jack's BBQ3942 Airport Way S, Seattle
14. Crawfish House9826 16th Ave SW, Seattle
15. Ma'ono Fried Chicken & Whiskey4437 California Ave SW, Seattle
Within Brimmer & Heeltap's red brick walls lies a black, white canvas of an interior (dotted with blue lights and booths) where one of a kind recipes and presentations steal all the attention. The menu's for brunch and dinner alike are short and sweet, and main dishes are divided into sections for vegetarian, meat, and seafood (there are three seasonal options for each). Meals like grilled octopus, duck fried rice, and saur broccoli salad look as great as they taste, just like their 10 specialty cocktail options.
Local 360 sounds like it might be the name of an overpriced rotating restaurant on the top floor of a hotel somewhere, but it's quite the contrary -- in fact, this Belltown spot earns its name by sourcing most of its ingredients within a 360-mile radius of Seattle. Both brunch and dinner at this two-level, rustic, wood-paneled space offer a slew of modern takes on American favorites -- braised rabbit leg with vegetable ragout, mushroom bolognese, steak frites with red wine butter. The kitchen is serving the best of classic home cooking, but with far more skill (and far more fabulous ingredients) than most can muster at home.
This modern-industrial spot in Melrose Square is where all facets of Middle Eastern cuisine meet with a simple selection of small plates, sides, and oven-roasted or grilled meats. They've got menus for brunch -- a small selection of dishes with seasonal fruits, porridge, chickpeas, and smoked meats -- and dinner -- filling portions of baked quail, lamb shank, and garlic-y chicken. If you're crunched for time, or you're not sure if Middle Eastern fare is your thing, the to-go window's got the most basic selection of mezze, soups, and salads for surefire satisfaction.
The latest offering from the crew behind Marination continues their tradition of bringing Hawaiian and Korean flavors to Seattle tables. Look for aloha spirit in cocktails and on the table, in the form of kalbi musubi, spicy Korean chicken wings, and Portuguese doughnuts called Malasadas, filled with lilikoi caramel.
Barolo's minimal, sophisticated vibe sets the stage for fine dining on Italian dishes made from seasonal ingredients straight from Northern Italy. Hand-made pastas take the form of tortellini, gnocchi, spaghetti, and just about every other noodle you can imagine, topped with fresh vegetables, small-batch sauces and smoked meats and fishes like lamb and salmon. To put it simply, this is a date spot. In Belltown, it's the date spot -- just look at its list of more than 300 Italian wines, many of them vintage and sure to impress.
Helmed by the guy who brought the po boy to Seattle with the Where Ya at Matt? food truck, Restaurant Roux is Matt Lewis' brick-and-mortar extension offering up even more Southern and French Creole eats in Fremont. His New Orleans roots, French culinary training, and Pacific Northwestern location all come together in the form of comforting dishes like buttermilk fried chicken, grilled trout, and ham-brined pork chops. And with names like Red-Footed Baby, Purple Skirt, and Doctor Boggs, even the handful of affordable cocktails carry on this spot's Louisiana spirit.
Although you could come to Greenpoint's The Yard just to drink from its 18-tap selection of craft beers from the Pacific Northwest or knock back a few cocktails from its full-service bar (and many do during happy hour), but you'd be missing out on it's vastly underrated fare, a combination of American pub classics and Latin cuisine. Undeniably authentic and cheap tacos, tostadas, and chipotle salads meet chicken sandwiches and the house specialty Yard Burger for a menu that pleases crowds as much as the spacious, industrial-looking patio.
Maneki is the last surviving restaurant from Seattle’s once bustling Japantown, so you know they must be doing something right. The family-owned restaurant has established itself as a local favorite. Fun—almost unbelievable—fact: in the 1930s, one of Maneki’s dishwashers was Takeo Miki, who later served as Japan’s prime minister. What’s even more unbelievable is how good Maneki’s sushi is.
Chiang's exterior doesn't amount to much (its building was formerly a fast-food restaurant) and the interior resembles any average Westernized Chinese restaurant with bare walls, white tablecloths, and large, lazy Susan-equipped round tables, but the place is often packed with locals there for dim sum and family-style dinners. The long and winding menu features standout dishes like house-made Shanghai noodles, five-star chicken, and sizzling rice soup.
This Chinese joint in Bitterlake is the perfect big-group dinner spot for two reasons: One, it's housed in a massive building that used to be a karaoke bar, and they kept its funky mirrored ceiling and spacious booths (and there's still enough room for extended tables. Two, this isn't a typical order-and-be-served kind of restaurant -- this is a hot pot joint. Large rounds of raw meats and vegetables come to the table and everyone simply pops it in a small vat of boiling broth until it's cooked just the way they like it. Everything down to the sauce (from the build-your-own sauce bar) is completely custom here.
This upscale sports bar in Pioneer Square has it all: tons of flat screens, a slushy machine, a rooftop garden, fire pits, and an AstroTurf bar out back. And that's before you even get to the food and drink. Quality Athletics is backed by restaurant giant the Huxley Wallace Collective, so although the food follows bar food norms (wings, nachos, burgers, BBQ), it's prepared by a top-notch chef. Its local craft beer selection ain't bad, either.
It’s big, it’s Bavarian, and it’s full of 60 premium beers from all over Germany and its neighbors. In an attempt to bring the grand European tradition of drinking in large spaces and eating tasty meat stuffed into casings, this bierhall has created an incredible gathering place by the water in Lower Queen Anne for rowdy eaters and drinkers of all stripes. The beer an bratwurst combo provides a classic German experience but there's always pork porchetta and roasted trout or lamb chops, too.
With all your fixings from buttermilk hush puppies to Frito pie, this Texas-inspired BBQ joint will make you feel like you're really in the lone star state. Their slow-cooked meat is served with your choice of sides, plus bread, pickles, jalapeños, and BBQ sauce. Jack's is closed on Sunday and Monday, but who could really eat BBQ seven out of seven days a week? (Our max is five.) But after just one hearty serving of their smoked goodness, you'll be tappin' out until next week.
Housed inside a wooden red building in Seattle's suburbs is one of the few places in Seattle you can get real Creole food. This place's specialty is obviously its crawfish, which come in big, steaming boils with the tradition sides of corn and sausage, but they also offer up feasts of Southern comfort with fried chicken, shrimp, fish, and oysters along with po boy sandwiches and a slew of fried sides lie pickles and yams. The drive down to White Center will be worth it for the full stomach and the low price.
Ma'ono means flavor. Flavor means Hawaiian cuisine. This Junction joint is helmed by island native Chef Mark Fuller, who sources ingredients from the Northwest and the Pacific Rim to bring Seattle authentic Hawaiian dishes like poke and the beef- and sausage-based Loco Moco. It wouldn't be a visit to Ma-ono, however, without a round of chicken, twice-fried and umami spiced, and a least a little taste of their 40+ bourbons, ryes, single malts, imported, and domestic whiskys, either on their own or in a house cocktail.