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What's Hot: Seattle

What's Hot: Seattle


2400 First Ave.
(206) 443-3301

Seats: 70. Cuisine: light Venetian-style small plates. Specialties: scamorza cheese crespelle with poached duck egg; warm prawns with ripened mango; marinated sardines with shaved fennel; halibut rillette and tomato with panzanella sauce. Main courses: $6-$12. Chef-owner: Scott Carsberg.

Emmer & Rye

1825 N. Queen Anne Ave.
(206) 282-0680

Seats: 100. Cuisine: seasonally inspired Pacific Northwest. Specialties: farro fries with spicy peanut-yogurt sauce; shucked oysters with
peppercorn-grapeseed mignonette; Washington king salmon with fava beans, morels, prosciutto and herb salad; braised rabbit with ricotta and Swiss-chard dumplings and baby carrots; frozen Lillet mousse with hazelnut crumbles. Main courses: $11-$28. Executive chef-owner: Seth Caswell.


2800 E. Madison.
(206) 328-6645

Seats: 70. Cuisine: French-American. Specialties: beef Bourguignon; whole trout amandine; roasted whole salt-crust chicken; potato gratin; butterscotch crème brûlée. Main courses: $11-$20. Chef-
owner: Thierry Rautureau.


1412 E. Union St. (206) 441-9842

Seats: 60. Cuisine: globally eclectic, seasonal and local. Specialties: haricots verts with red-oak lettuce, hazelnut and anchovy; coarse grits with mushrooms and house-made andouille; grilled cuttlefish with fingerling potatoes and pesto; Spanish mackerel with roasted summer squash and grilled-lemon vinaigrette; brioche bread pudding with crème fraîche, bourbon caramel and toffee. Main courses: $9-$22. Chef de cuisine: Kylen McCarthy. Owner: Donna Moodie.

Mistral Kitchen

2020 Westlake Ave. (206) 623-1922

Seats: 120. Cuisine: global cuisine, changing daily. Specialties: baby beets with house-made crème fraîche and raisin-walnut crouton; hamachi crudo with baby-turnip carpaccio, Asian pear and vanilla oil; braised lamb tagliatelle with zucchini, carrot and mint; cannelloni with house-made ricotta, wild mushrooms and Grana Padano cream. Main courses: $20-$35. Chef: Yutaka Saito. Executive chef-owner: William Belickis.

Compiled by Lisa Jennings

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