Bisato
2400 First Ave.
(206) 443-3301
www.bisato.com
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
www.emmerandrye.com
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.
Luc
2800 E. Madison.
(206) 328-6645
www.thechefinthehat.com/luc
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.
Marjorie
1412 E. Union St. (206) 441-9842
www.marjorierestaurant.com
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
www.mistral-kitchen.com
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
