Jason Stratton has made the trattoria inexorably his own with memorable pastas and Piedmont-influenced fare. Plus its recent expansion makes it (slightly) easier to get a table. [Eater 38 Member] Read more.
Wood-fired Neapolitan-style pies and "cucina" with seasonal flourishes. The polenta cake for dessert is worth reserving ahead of time, before they run out. [Eater 38 Member]
Perfectly fired seasonal pizzas. Don't miss the desserts from pastry chef Brandi Henderson. [Eater 38 Member] Read more.
Mike Easton's hand made pasta and charcuterie will become a regular habit. His place is located in the Hillclimb--literally in Procopio Gelateria. [Eater 38 Member]
About as Seattle as it gets. Chef Matt Dillon; Northwest ingredients; and dishes that seem disarmingly simple, until you realize you could never recreate them yourself. [Eater 38 Member] Read more.
In this charming place, expect an abundance of delicious seasonal vegetables, wood oven-fired meats and fish, pickled treats and fresh baked desserts — favorites of Erickson's. [Eater 38 Member]
