On an episode of Diners, Drive-ins and Dives, Guy Fieri checked out this Seattle café where former circus performers serve up homemade pasta with elk. Read more.
On Diners, Drive-Ins and Dives, host Guy Fieri found authentic island food that has the locals hooked. Read more.
Guy Fieri, uncovered some retro cuisine at this neighborhood destination for locals and tourists alike. Read more.
Food Network stars Guy Fieri and Chris Cosentino stopped by this local joint where they re-invent classic sandwiches like the Pork Belly Cubano. Read more.
Serving up some serious scratch cooking, Guy Fieri made the trip to this bakery to try specialty dishes like Buttermilk Biscuits with Sweet Potatoes. Read more.
Guy Fieri grabbed a bite to eat at this warehouse-turned-burger-spot where everything is fresh and made to order. Read more.
Owners Guy Fieri and Steve Gruber really serve up flavor at this California pasta grill. Find surprises like Sashimi Won Tacos and Hunter's Creation featuring wild game of the week
Guy Fieri, of Food Network's Diners, Drive-Ins and Dives, stopped by Café Rolle, a storefront where a French chef is serving homemade paté. Read more.
Guy Fieri discovered this family restaurant cooking up authentic Tuscan-style Italian dishes. We recommend Polenta ai Funghi Porcini. Read more.
On an episode of Diners, Drive-In and Dives, Guy Fieri checked out the fare at Bubba's Diner where the BLT comes with softshell crab. Read more.
First I ordered a dozen oysters, then I ordered six more, and then six more after that. The quarter-size Olympia, "Samish Sweets," and Malaspina varieties were that good.
Must Order: Mackerel with shallot and walnut agrodolce, seared prawns with salsa verde, and geoduck crudo. Read more.
Must Order: Meat! More specifically, beef. Try cuts like culotte (a.k.a. baseball steak), rib eye, or hanger steak. Throw in a side of Millennium Farms creamed corn for good measure. Read more.
Here you can sample sample one-of-a-kind stuff like tea aged in whiskey barrels and bottled teas that use local Oregon fruits. Read more.
Chef and owner, Andy Ricker, knows drinking vinegars are big in Japan. Try his tart but weirdly refreshing mixers, in cocktails or topped with seltzer. Read more.
At this Saturday market, you'll be spoiled for choice—tamales from Salvador Molly's, crepes from C'est Si Bon!, or wood-fired pizza from Tastebud. Read more.
There's a world of warm cocktails beyond the hot toddy - Order the Fallen Angel created by Jeffrey Morgenthaler. Its the best hot drink on the menu! Click More Info for the full recipe. Read more.
Top Dining Options: Schonley's Place located at the 100-level concourse, outside Section 101. Read more.
Top Dining Options: Hot Dogs & More at Sections 96, 99, 103, 109, 117, and 121. Read more.
Top Dining Options: Hamburg + Frites, Tortugas Voladuras, La Creperie, and Apizza are at the Pen; Field Roast at the Field Roast Stand; Ricenroll at Section 137; Hit it Here Cafe is in Right Field. Read more.
Top Dining Options: Rogue Ales Public House, Concourse D; Laurelwood Public House, Concourses A/E; Flying Elephant's, behind Concourse Connector, pre-security. Read more.
Top Dining Options: Anthony's Restaurant and Fish Bar, Ivar's Fish Bar, Dish D'Lish, & Vino Volo are all in the Central Terminal; Africa Lounge, Concourse A, Gate 5. Read more.
Protégé of Best New Chef ’07 Matthew Dillon, chef Cormac Mahoney has made a name for himself in the Northwest food scene with standout dishes like smoked clam risotto with uni butter. Read more.
Chef Jenn Louis attributes her minimalist approach to delicious menu items like baked eggs with cream, castelvetrano olives and herbed bread crumbs to her days cooking for the staff at Outward Bound. Read more.
Delectable dishes like prawns with leeks, mussels and toasted bread (if you’re so lucky, as it is seasonally available) draw diners out to this little island, where chef Blain Wetzel works his magic. Read more.
Andy Ricker made his name with Pok Pok, arguably one of the best Thai restaurants in the country. In 2009 he expanded his repertoire with this casual burger spot.
Chef Amy Jermain prepares two versions of her Slowburger; the luxe Spring Slowburger is topped with speck from Italy's Alto Adige region.
This family-owned burger institution opened its first of five drive-ins in 1952. Try the BurgerMaster (topped with cheese, tomato, lettuce and relish)!
The burgers here come in four sizes, including the mega Big Mouth, three patties that weigh in at just under a pound.
The lamb burger at this classic Seattle spot comes with roasted red peppers and grilled onions pickled in balsamic vinegar.
The burgers here are served in a buttery sourdough roll instead of on a bun.
Star chef Tom Douglas prepares his Palace Burger Royale with local grass-fed beef, Beecher's cheddar from Pike Place Market and roasted onion buns baked at his own Dahlia Bakery.
Some of the inspired cupcakes here give a nod to iconic cookies like the Snickerdoodle and Samoa.
Book a shared-bath room for $98 and up, or a private-bath room starting at $128/night. Enjoy Craftsman charm, free WiFi and a heated pool, but leave kids and pets at home. Read more.
Across from the UW campus, this historical hotel has charming shared-bath-only rooms starting at $55/night. No parking or elevators, but includes high-speed internet and breakfast via a common room. Read more.
Anthropologie-like clothing for $50 or less and cheap, whimsical home goods make this an affordable temptation. Throw in a friendly owner and easy parking for good measure. Read more.
The Pioneer Building, completed in 1892, was the prestige office building during the Klondike Gold Rush, housing 48 different mining firms in 1897.
The Old Federal Building is built where Seattle founder Arthur Denny and his party are thought to have first docked in 1851, at the site that became Seattle.
Funky decor, briefly staff. Seating 40+. Street parking right outside. Serve large glass of wine.
Seating for about 50. Parking lot adjacent, if full try supermarket lot across street nearby. Featured on Food Network 'Diners, Drive-Ins,& Dives'. Trying today's special, see photo.
You can't go wrong with the Fire Pasta! Tasty combination of spicy garlic cream sauce, chicken and bacon. It's not as spicy as it sounds, but it is as delicious as it sounds.
The lunches are very good. All the sandwiches and salads I have had I have liked a lot. My favorite is to order the veggie sandwich and then add bacon, turkey & swiss for a wonderful taste delight.
Podnah’s hits the lowest common denominator of what makes food satisfying: salt, sweetness, fat, and Rodney Muirhead’s sauce has the perfect acidity. The brisket is perfectly smoked. [Eater 38 Member] Read more.
Gotta try the biscuits and gravy! Bacon was tasty too. I hear the blue corn pancakes and hash are good as well.
WW Cheap Eats 2011 favorites: the sliders ($7) and the ice cream float ($3.50 - $4).
Tommy Habetz and Nick Wood have turned this little storefront into a local legend. What you get here aren’t just sandwiches – these are entire meals served between slices of bread. [Eater 38 Member] Read more.
Get the Reggie: fried chicken, bacon, gravy, and cheese on a delicious biscuit. A quart sized mason jar of sweet tea is a perfect complement.
Classically trained chef Andy Ricker is now a certified empire-builder, but it’s worth a trip here if you want to never look at Thai food the same way again. [Eater 38 Member] Read more.
This follow-up to Joule is casual, largely Asian street food inspired and a fantastic (reasonably priced) experience for brunch, lunch or dinner. Get cocktails at Quoin after dinner. [Eater 38 Member] Read more.
We love the Junction Croissant at Bakery Nouveau, which combines an otherworldly croissant with a complete breakfast.
Fuji is an East-meets-West endeavor, combining ingredients and techniques from Japan and France to create wonders like the Yuzu Bacon Epi
Finally, this Tokyo Classic is headlined by two things that do usually go together... in Mexico(!)... pulled pork and jalapeño. Read more.
If you feel the sea calling you, get hooked up w/ a massive oyster po' boy, or get all Southern w/ this gigantic hunk of gulf shrimp served atop a seared slab of pork belly w/ a side of fried grits. Read more.
Try a stack of their famous pancakes; you’ll get four 13-inch pancakes, complete with toppings and maple syrup. As seen on Travel Channel’s Man v. Food Nation.
Seattle's first-ever coffee cocktails made with nitrous… and you didn’t even have to go the dentist, just Ballard. Read more.
