A Salute to Innovative Seattle Chefs, RestaurantsBy Leslie Kelly | January 6, 2014 By Leslie Kelly | January 6, 2014
It's no surprise that clever chefs get a kick out of doing things differently, trying to stand out by coming up with something new. Even if that means doing a deep dive on ancient cooking techniques. Grilling over fire is so hot right now, as is fermenting veggies and milling grains to make flour, as Maria Hines does at Agrodolce, her tasty tribute to Sicily in Fremont. We salute the innovators, the restaurants and the in-house culinary whiz kids who keep diners engaged, well-fed and constantly wondering: what will they think of next?