Spinach and Artichoke Dip Pizza, the Ultimate Party Appetizer
1. Meat & Bread1201 10th Ave, Seattle
2. Kraken Congee88 Yesler Way , Seattle
3. Coyle's Bakeshop8300 Greenwood Ave N, Seattle
4. Salare2404 NE 65th St, Seattle
5. Girin Steakhouse & Ssam Bar501 Stadium Pl S, Seattle
6. Salted Sea4915 Rainier Ave S, Seattle
7. Vendemmia1126 34th Ave, Seattle
8. Entre Amis2209 Queen Anne Ave N, Seattle
9. Kukai Ramen & Izakaya320 E Pine St, Seattle
10. Frēllard Pizza Company4010 Leary Way NW, Seattlew
11. Kurt Farm Shop1424 11th Ave, Seattle
12. Cuadra No. 322132 1st Ave, Seattle
13. Goldfinch99 Union St, Seattle
After years of success to the north, this Vancouver sandwich shop finally made its way to Seattle -- and it brought all of it's meaty goodness with it. Go for the classic porchetta, but be excited for all the rest of the pig-skin crackle that awaits you, slathered in salsa verde.
This former pop-up came to be a brick and mortar through an appearance on the TV show “Restaurant Startup.” The Filipino-influence menu offers up several kinds of flavorful rice porridge, like the Pork Belly Adobo. Don't forget to order the spring-roll-like sausage lumpia and leave room for the ube (purple yam) cheesecake.
After a couple of years as a pop up shop, Rachel Coyle has opened her brick and mortar location in Greenwood. Stop by to get some of her magical croissant-pretzel hybrids (called cretzels, naturally), strawberry tarts, savory pastries, and brownies.
Salare is the brain-child of chef Edouardo Jordan. He has brought together the farm-to-table principles he learned at Bar Sajor, his own background of Southern cooking, and his training as an Italian salumist to create a unique neighborhood restaurant.
Helmed by whole-butchery-trained chef Brandon Kirksey, this Seattle-based Korean steakhouse takes meat very seriously. The trendy Pioneer Square eatery features a street-facing glass-encased meat locker with fleshy pink flanks hanging in rows from the ceiling, a wood-framed open kitchen, and delicate floor cushions for cross-legged dining (while there's traditional seating, as well). The majority of the menu items are modern derivatives of traditional Korean dishes, like the popular Girin rendition of yukwhe (Korean beef tartare), prepared with thinly sliced NY strip loin, cured in Asian pear-infused sesame oil, and topped with a quail egg. The drink roster is an equally impressive amalgam of niche Korean spirits, offering various iterations of makgeolli (a small-batch Korean liquor made from rice and wheat), soju, and sake, along with house cocktails crafted with things like ginseng and Korean chili.
Salted Sea is the place for those who love oysters (there are at least four on the menu to start) and simple seafood like whole-roasted trout.
By focusing on an Italian style and infusing it with Northwest ingredients, chef Brian Clevenger manages to keep both the menu and the space small and simple. There is hand-made pasta, there are fresh seasonal vegetables, there is a spot at the chef’s counter for an up-close and personal experience. What are you waiting for?
Entre Amis means "between friend." Which makes sense because that is certainly how you should go about making your way through a platter full of charcuterie -- one of the specialties of this new French bistro. Like the restaurant itself, the menu is small and casual but with lavish touches, like foie gras torchon.
The broth is superbly rich, and the ramen bowls are customizable. And, the izakaya portion of the menu makes for great drinking snacks, like the octopus doughnuts (takoyaki) and Japanese pork buns. Thankfully, there are a few locations in Seattle for you to visit.
This is Ethan Stowell second whole-pie and giant-slice pizza spot, located in Frelard -- the mini-hood between Ballard and Fremont. There's a big deck out front for sipping on local brews, but if you're more of a pizza at home type, they've got delivery too.
Quite literally a shop of goods from the farm, Kurt Farm Shop offers cheese, ice cream (some of the city's best), plants and flowers all from Kurtwood Farms on Vashon Island.
While at first glance the menu may seem a bit strange -- burgers and squid ink risotto on the same menu? -- Cuadra makes the quirks easy to love with big portions, affordable drinks, and plenty of room for a group.
Situated in the Four Seasons Hotel downtown, Goldfinch offers a casual, Northwest-focused menu full of local ingredients (Dungeness crab, king salmon, poricini mushrooms), ready to be paired with cocktails made from local spirits and fresh-pressed juices. It is quite possibly as trendy as can be.