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.
It’s actually comfort food—unrecognizable as such thanks to sophisticating grace notes: an amuse bouche, McCrain’s frequent forays into molecular gastronomy, and an uncommonly artful eye for plating. 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.
