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The gist: Chef Cameron Dunlop’s high-end dining restaurant is an homage to Pacific Northwest foraging and hunting, presented in a bucolic, cozy dining room.
The food: With a largely vegetarian-friendly menu, Morchella is a love letter to the Pacific Northwest, even naming itself after a mushroom (morchella is the name for true morels). Mushrooms are predominant on the menu, going into pasta dishes and soups, but the menu draws from all elements of the Pacific bounty—charred dandelion greens top venison steak, walnuts and wild rice fill endives, and wild berries top ice cream.

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