The hearty cuisine of Italy’s Piedmont region—the marinated rabbit, the truffles, the big butter sauces—is impeccably, consistently thrilling at this rustic wood-hewn ristorante in Pike/Pine. Read more.
Chef Mark Fuller reveres modern techniques and busy concepts, but builds them into dinners where good old-fashioned flavor is paramount. His is one of the great something-for-everyone menus Read more.
The best way to enjoy chef Ethan Stowell's minimalist take on rustic Italian fare is to spring for the four-course prix-fixe chef’s sampling: a combo of noshy starters, pasta, entree, and dessert. Read more.
Maria Hines is a culinary intuitive, with an innate sense of what flavors and textures belong together, and as ironclad a commitment to organic ingredients as any chef working in Seattle today. Read more.
With seven oyster varieties daily, W&C is a nosher’s paradise, not a dinner house, so plan accordingly. Then plan to wait, as dozens crowd the line ahead of you, and reservations aren’t accepted. Read more.
