New & Hot Places

Hottest Restaurants in Seattle

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.

Sisters And Brothers

Nashville hot chicken, an unusual find in the Pacific Northwest, is served with pickles and white bread at this spirited, casual spot in Georgetown, where patrons pick their desired heat level (from naked to insane) and pair their birds with Southern-inspired sides.

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. 

Tarsan I Jane

Modern Valencian and Catalonian flavors and local ingredients headline at this Ballard Spaniard with dishes such as red prawns with smoked crème fraîche accompanied by Spanish wine and cocktails. The industrial-chic room features an open kitchen, and also offers a four-course tasting menu; P.S. Sunday is devoted to prix fixe paella dinners.

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.

San Fermo

Northern and Southern Italian dishes, such as handmade pastas on vintage floral plates, are the specialty of this romantic Ballard trattoria. The historic space also has a cozy bar and patio.

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. 

Xi'an Noodles

NewChineseUniversity District
Hand-pulled biang biang noodles join dry pots, Northern Chinese classics and street food at this friendly, no-frills University District spot with an open kitchen where diners can watch the noodles being made, or grab a meal to go.

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.

Bramble House

Chef-owner Lia Lira (an alum of The River Cafe and Jean-Georges restaurants) spotlights locally sourced New American fare at this amiable spot on Vashon Island. Set in a 70-year-old house, the space mixes old woodwork and vintage china with modern furnishings, and the dining bar looks into the open kitchen.

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.


A wood-fired grill is the focus of this industrial Georgetown destination, charring meat and vegetables using techniques and flavors from Spain, Korea, Lebanon and beyond, and serving them alongside dips and housemade flatbread. A collaboration between Matt Dillon (Sitka & Spruce, The London Plane) and Marcus Lalario (Li’l Woody’s, Fat’s Chicken and Waffles), the simple, industrial space features a large patio, colorful chairs and an expansive mural.

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. 


From Shaun McCrain (ex Book Bindery) and Jill Kinney comes this rustic-chic Ballard spot fusing French technique with Pacific Northwest ingredients. Expect elegant, seasonal fare such as summer tomato salad and seared local halibut paired with international wine in the bright, airy space, fitted with white walls, dark hardwood floors and an open kitchen.

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. 

The 100 Pound Clam

NewFish And ChipsSouth Lake Union
From Dan Bugge (Matt’s in the Market, Radiator Whiskey) comes this walk-up window near South Lake Union, serving piping hot fish alongside dill-spiked chips, plus soups, steamed mussels and cold beer. Take newspaper-wrapped meals to go, or settle in on the rustic outdoor patio. P.S. Boat-side delivery via dinghy is also available.

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.

The Butcher's Table

Wagyu beef is the star at this swanky, two-level South Lake Union steakhouse serving classic dishes like steak tartare, roasted bone marrow and steak frites, complete with beef fat fries. Below the glittering chandeliers on the lounge level lies the butcher shop, selling Mishima-reserve Wagyu cuts to take home, plus haute sandwiches and salads.

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. 


NewUs Pacific NorthwestSouth Lake Union
From the team behind Scout and Westward comes this midcentury-modern space featuring an expansive chef’s counter set against a wood-fired hearth. Hyper-seasonal Pacific Northwestern ingredients headline the menu, and are paired with classic cocktails. P.S. In lieu of traditional tips, a 20 percent gratuity is added to all bills.

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. 

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