Seattle's restaurant scene is showing no signs of slowing down. From fried chicken in Georgetown to a gorgeous steakhouse Downtown, the culinary landscape looks as lush as a farmer's market. Here are the latest and greatest to launch, with plenty more coming up.
Must-order: Nashville hot chicken, spiced as hot as you dare (it goes all the way to insane), the wedge salad and fried green tomatoes.
Insider tip: There is no large sign to announce this Georgetown spot, located on a busy thoroughfare. Instead, look for a small patio complete with umbrellas stamped with Sisters and Brothers.
Must-order: The paella, only served on Sundays, 11 AM–3 PM. Chef Perfecto Rocher from Valencia has dozens of dazzling paella recipes up his sleeve, from squid ink with plump prawns to rabbit with Romano beans and morel mushrooms.
Insider tip: If you’re not game for paella or the traditional tasting menu that is served in the dining room, grab a seat on the patio and enjoy the menu à la carte.
Must-order: The menu changes daily, but look for the farinata, pumpkin gnocchi with oxtail ragu and the rabbit cacciatore.
Insider tip: You can't make a reservation, but you can get on the daily wait list by calling as early as noon on the day you’d like to come in for dinner (or 3 PM on Saturdays). You'll give your name, number in your party and time you’ll be in; the restaurant seats walk-ins as they arrive until it's full and then they use the wait list.
Must-order: Any protein with the hand-ripped noodles, made fresh daily. We’re especially big fans of the cumin lamb, with or without soup.
Insider tip: Skip the plastic; paying in cash gets you a 5% discount on your meal.
Must-order: The menu is designed to highlight whatever’s fresh on the island, so it changes often. However, if we're lucky, the whole trout, served with lentils and preserved lemon, will stick around for a while.
Insider tip: Dinner is only served Wednesday–Sunday, and with the island location, be sure to make a reservation and check the ferry schedule. There’s only one hotel on Vashon, so you don't want to be caught unawares.
Must-order: Small plates are the focus, so you'll need more than one dish. Grab a smashed cucumber and feta salad, cauliflower and almonds, grilled yogurt-marinated lamb, harissa-tinged prawns, flatbread and the addictive dukkah and oil dipping sauce for the whole squad.
Insider tip: Snag a boozy slushie and a seat on the patio, which is roomier than the dining room.
Must-order: Begin with the sweet corn soup and continue with the seared halibut, served with tomato raisins and artichokes. Meat lovers will swoon over the rack of lamb served with housemade falafel and cauliflower.
Insider tip: Although there is a small amount of walk-in bar seating, don’t forget to make a reservation to dine in the main room, where service is some of the most impeccable in the city.
Must-order: The fish and chips and the dill fries.
Insider tip: By this time next summer you’ll be able to get your fish and chips right at your boat with delivery via dinghy coming soon.
Must-order: Anything featuring Mishima Reserve Wagyu beef, as the best cuts of this Colorado-raised beef are reserved for the restaurant. Don’t skip an order of the beef fat fries either.
Insider tip: If you happen to fall in love with a particular cut of beef, ask your server if it’s available in the butcher shop for you to purchase and cook at home.
Must-order: The shareable “bouillabaisse,” fortified with salmon collar and served with grilled bread, the compressed melon salad and anything charred from the grill.
Insider tip: This hip spot shares space with the Huxley Wallace beer bar Cantine; stop there on your way out for a nightcap.