There’s plenty to love about Seattle’s vibrant food scene – seafood, coffee, exotic flavors, more seafood. On the eastern shore of Puget Sound along the Pacific coastline, of which Seattle shares more 200 miles of shoreline, it seems like every street has something to reel in eager diners. As culinary bucket lists go, Seattle is up there with the best of the best. The trouble with this urban culinary headquarters is figuring out how to visit them all.
Seattle Restaurant Week is a good start. This event actually takes place over the course of two weeks through November 7, Sundays through Thursdays. It allows diners to try a lot more dishes for a whole lot less – the cost of a three-course dinner meal at any one of the participating restaurants is $35. And some restaurants are offering a $20 two-course lunch special as well. The Seattle Times has teamed up with Dairy Farmers of Washington, Seattle Good and 165 area restaurants to bring forth what promises to be a banner collection of can’t miss dishes.
Make reservations early and often on OpenTable for Seattle Restaurant Week. Here are 15 restaurants along with their special menus to start your planning.
Reimagined and restored from a 1920s sawmill in the Ballard area of town, Sawyer is a friendly place where sharing is commonplace. Sawyer’s special appetizers include pork belly steam buns with sweet pickles, gochujang, hoisin and Taiwanese peanuts; wood-grilled artichokes with anchovy hazelnut remoulade and Parmesan cheese; and an apple and beet salad with barbecue-spiced vinaigrette, cornbread croutons, creamy horseradish, endive and fennel. Sawyer’s entrees include a chicken katsu rice bowl with sweet chili Brussels sprouts, kimchi daikon, creamy ginger dressing and cilantro; blackened rockfish with crispy onion, yam purée, caramelized onion soubise, roasted cauliflower and chimichurri; and a winter squash tostada, with salsa roja, queso fundido, blistered tomatillos, cotija cheese and salsa verde. Desserts include their dilly bar with cookie dough semifreddo and Theo chocolate magic shell; a cuatro leches cake with whipped crème fraîche, apples and salted pistachios; and a peanut butter s’mores cheesecake with pretzel graham cracker crust, Swiss meringue and chocolate cookie crumble.
Andaluca at the Mayflower Park Hotel
A fixture on the Seattle dining scene for decades, Andaluca is inspired by the flavors of the Mediterranean, including Greece, Turkey and Spain. Andaluca’s appetizers include pear salad with mixed organic greens, blue cheese, toasted hazelnuts and balsamic vinaigrette; a soup du jour (ask your server for that day’s selection); and Turkish chicken kebab with clove-sumac marinade, red pepper paste, yogurt-dill sauce and cucumber.Entrees include vadouvan risotto with turmeric, cauliflower, French curry and roasted garlic butter and herbs; and pan-roasted halibut with caramelized sweet corn, peppers, garlic, rainbow chard, basil and savory herbs, preserved tomatoes and creamy corn-turmeric purée; and za’atar-rubbed grilled pork tenderloin, tamarind-brined and grilled with soft polenta, grilled pickled onions and cherry mostarda. For desserts, diners can choose from gelato or sorbetto pending that day’s seasonal flavors; lemon mascarpone panna cotta with seasonal fruit and a tahini cookie; and liquid chocolate cake with crème caramel gelato, black lava salt, caramel sauce and a cocoa nib tuile.
At the main Seattle location, Cantinetta appetizers include chicken confit with house pickles and fettunta; polenta with delicata squash, Tuscan kale and 15 year-balsamic vinegar (vegetarian); watercress salad with hazelnut and Bartlett pear (gluten-free and vegetarian); and aquacotta with a soft-poached egg. Entrees include risotto porcini with Parmesan Reggiano and chives (gluten-free, vegetarian); tagliatelle cacio e pepe (vegetarian); gnocchi with Tuscan kale, fennel sausage and Scamorza (vegetarian); and ricotta mezzaluna with beets and poppy seed (vegetarian). Desserts include watermelon granita with basil angel food cake (vegetarian); zeppole with Nutella and citrus sugar (vegetarian); and citrus panna cotta with fennel seed shortbread (vegetarian).
The Bellevue Cantinette location also honors Tuscan traditions and this year feature appetizers of burrata with watercress, heirloom tomato, and saba fettunta (vegetarian); kale Caesar salad with white anchovy and Pecorino Romano (gluten-free, vegetarian); and butternut squash zuppa with fried sage, paprika oil and honey (gluten-free, vegetarian). Entrees will include pappardelle alla Bolognese; gnocchi with Taleggio, snap peas and fennel sausage; and risotto with chanterelles, Chianti and mascarpone (gluten-free). Desserts include zeppole with Nutella and citrus sugar (vegetarian); lemon panna cotta (gluten-free, vegetarian); and gelati or sorbeti (gluten-free, vegetarian).
Diners who wander into the Woodinville Wine District will find the laid-back atmosphere of The Commons. Seattle Restaurant Week lunch menu appetizers will include a kale Caesar salad prepared with Lacinato kale, romaine, croutons and grana Padano; fire-roasted tomato soup; and a pretzel knot with mustard cheese sauce. For afternoon lunches, entrees include al pastor pulled pork sandwich with ancho aioli, grilled pineapple and shaved red onion on a toasted potato bun served with shoestring fries or a small mixed green salad; Baja fish tacos, tortilla chips and an avocado salsa verde; and a stand-alone mac n’ cheese dish with truffle cheese sauce, roasted apples, shaved brussels sprouts and bread crumbs. Appetizers during the dinner hour include the kale Caesar and pretzel knot, plus roasted squash with curried yogurt with pickled raisins and toasted pistachios. Entrees include the barbecue burger with smoked cheddar, bacon, crispy buttermilk onions, spicy barbecue sauce and creamy cabbage slaw, served with shoestring fries or a small mixed green salad; shortrib Stroganoff with roasted mushroom jus, trofie pasta and fine herbs; and a falafel bowl with spicy tomato sauce, green chick peas and cucumber-mint salad. Desserts include seasonal sorbet; sea salt caramels and banana bread pudding with roasted banana-caramel sauce, hot fudge and cocoa nibs.
Consistently ranked as a Seattle favorite, Terra Plata is known for chef Tamara Murphy’s earth to plate concept. Appetizers include onion soup with sherry, almonds and saffron (gluten-free, vegan, vegetarian, local); chicories with apple, cusie cheese, pecans and crème fraîche (gluten-free, vegetarian, local); and honeynut squash with dried fruits, pepitas and frisée (gluten-free, vegan, vegetarian, local). Entrees include cassoulet with snowcap beans, celeriac, fennel, carrots, pearl onions and cancha (gluten-free, vegan, vegetarian, local); branzino with lemon potato gratin, labneh, tahini, olives and herbs (gluten-free); and Oregon lamb shank with horta greens, squash arrope and za’atar (gluten-free, local). Included in Terra Plata’s desserts are cinnamon apple corn with roasted apple, cinnamon honey ice cream and cancha brittle (gluten-free, vegan); chocolate pudding parfait with tahini caramel, sesame-cocoa crumble and toasted meringue; and artisan cheeses with a glass of Sherry.
Purple Café & Wine Bar
Don’t be surprised to find oenophiles racing each other for a table at Purple Café & Wine Bar throughout Seattle Restaurant Week, with nearly 100 wines by the glass and more than 600 bottles. Appetizers at Purple Café & Wine Bar include sautéed calamari; ‘nduja with preserved tomato broth and Castelvetrano olives, white anchovy and grilled toast; a kale Caesar salad with kale, romaine, croutons and Grana Padano; and bone broth with a choice of wild mushroom or Turkish curry. Lunch entrees include Kharcho beef stew with carrots, pearl onions, celery root mash and fresh herbs; pasta amatriciana with linguine, guanciale, stewed tomato, parsley, basil and Parmigiano-Reggiano; and artichoke pizza with Calabrian chili, roasted garlic, basil pesto and crispy breadcrumbs. Featured lunch desserts include sea salt caramels, oatmeal chocolate chip cookies, and sorbet. For the dinner menu, Purple Café’s appetizers will include roasted squash with apple butter, pumpkin vinaigrette, pickled shallots and pepitas; duck fat “baked potato,” a Yukon potato with sour cream, bacon bits, green onions, cheese curd and duck confit; and a beet salad with sorghum, Manchego, pickled fennel and citrus dressing. Entrees include grilled pork chop with lemon oregano marinade, couscous, currants, feta, mint and parsley; mushroom risotto with new mushroom medley, aged cheddar and thyme; and smoky bouillabaisse with prawns, squid, clams, cod, rouille and brioche toast.
Dinner desserts include sea salt caramels; spiced apple cake with apple butter, toasted almonds and buttermilk gelato; double chocolate mousse; and candied citrus.
Elliott’s Oyster House
At this classic oyster hangout, diners can expect appetizers including roasted pumpkin soup with marinated portobello mushrooms and crispy sage (gluten-free, vegetarian); Elliott’s house salad with pear, shallot, poppy seed vinaigrette, goat cheese and pistachios (gluten-free, vegetarian); and steamed Manila clams with basil pesto, white wine, tomato and garlic (gluten-free). Entrees include grilled scallop risotto with roasted pumpkin, chanterelle mushrooms, toasted pepitas and grain mustard beurre blanc (gluten-free); Alaskan sockeye salmon, alder-planked with house rub, grilled vegetables and smoked tomato beurre blanc (gluten-free); cauliflower, tandoori marinated with spice-braised chickpeas, sour cream and sriracha cashews (vegetarian); and king crab ravioli, Alaskan king crab with garnet yam, tarragon cream sauce, citrus and peanuts. Desserts include chocolate hazelnut cake with hazelnut genoise, bittersweet chocolate ganache and dark chocolate sauce (gluten-free); ice cream or sorbet (Olympic Mountain Ice Cream flavor of the day); and espresso panna cotta with whipped cream and dark chocolate (gluten-free).
In this nod to Lake Como, Restaurant Week specials keep it local while honoring the restaurant’s Italian heritage. Appetizers include burrata with agrodolce peppers and fettunta (vegetarian) along with two salads, wild arugula salad with black mission figs, pomegranate (gluten-free, vegetarian) and gem lettuce with dates, crispy pancetta, gorgonzola (gluten-free, vegetarian). The starter specials also include a butternut squash soup with crispy coppa and fried sage (gluten-free). Entrees include pappardelle with wild boar ragu and Calabria chili; Bufala mozzarella pizza with cherry tomato and oregano (vegetarian); braised short ribs with creamy polenta and foraged mushrooms; and, risotto with sugar pumpkin, fried sage and pecorino cheese (gluten-free, vegetarian). For dessert, diners can choose from tiramisu, gelato and torta della nona.
Currant Bistro in The Sound Hotel
In the dynamic Belltown district of Seattle, The Sound Hotel is home to Currant Bistro and its famous cocktails. This is where bar manager Cristina Buenaventura creates her Bonfire at Golden Gardens with local whiskey smoked with Applewood chips. Day drinkers during Seattle Restaurant Week can choose from lunch appetizers including a dip trio with cauliflower pesto, white bean hummus, whipped feta, fresh vegetables, flatbread and crackers (vegetarian); little gem Caesar salad with garlic confit, pecorino, pangrattato, creamy lemon-anchovy dressing and cured yolk; and roasted rainbow carrots with harissa and pumpkin seed brittle (vegan, vegetarian). Currant Bistro’s lunch entrees include Moroccan spiced chicken flatbread with confit garlic, preserved lemon, feta and oregano; a curried lentil bowl with sprouted lentils, kale, seasonal squash, fingerling potatoes, cauliflower, red curry sauce and two poached eggs (gluten-free, vegetarian); and a traditional acai bowl with fresh fruit and granola (vegan, vegetarian). For the dinner menu, appetizers include Gorgonzola-stuffed dates with smoked salt, chives and aged balsamic (gluten-free, vegetarian); roasted rainbow carrots with harissa and pumpkin seed brittle (vegan, vegetarian); and the dip trio featured at lunch. Entrees will include tandoori spiced chicken breast with sprouted lentils, kale, seasonal squash, cauliflower, currants, toasted almonds, olives and red curry sauce; baked mac n’ cheese, penne pasta with four-cheese béchamel, crispy breadcrumbs and chives (vegetarian); and duck confit flatbread with roasted mushrooms and leeks, roasted garlic, pecorino Toscano, arugula and herb salad, chili flakes and sherry gastrique. Currant Bistro’s desserts will include fresh-baked cookies and a glass of chilled whole milk (vegetarian); pumpkin cheesecake with graham cracker crust, candied walnuts and cinnamon chantilly (vegetarian); vanilla bean crème brûlée (vegetarian); and a vegan chocolate cupcake (vegan).
In what remains one of Seattle’s most beloved certified-organic restaurants, Tilth pays homage to as many wild ingredients as possible and that includes Tilth’s Seattle Restaurant Week menus. Appetizers include cauliflower-apple soup with pickled cauliflower and currants (gluten-free, vegetarian, vegan); Tuscan kale salad with delicata, shaved fennel and tahini dressing (gluten-free, vegan, vegetarian); and smoked salmon rillettes with house pickles and crackers (gluten-free). Entrees include Arctic char with buckwheat, mustard greens and celeriac purée (gluten-free); braised brisket with roasted root vegetables, Brussels sprouts and express-parsnip purée (gluten-free); and pumpkin risotto with Asian pear, chestnut and watercress (gluten-free, vegan, vegetarian). Tilth’s desserts include Theo’s chocolate cake with cocoa chantilly (gluten-free, vegetarian); matcha cashew cheesecake with yuzu gel and black sesame (gluten-free, vegan, vegetarian); and chevre pot de crème with fig compote and pistachio tuille (gluten-free).
This downtown Seattle eatery’s menu is a love affair of pairs – food and wine pairings, that is. Heartwood Provisions’s appetizers include a kale Caesar salad with white anchovy, cured egg yolk and fried croutons; cauliflower soup with roasted cocoa nibs, Korean chili and basil oil (gluten-free, vegetarian); and halibut brandade with Mama Lil’s aioli, pickled Walla Walla onions and cilantro. Heartwood’s entrees include lamb Bolognese with grilled broccolini, Grana Padano and oregano; roasted eggplant with brown rice, tomato, cilantro and green curry (gluten-free, vegan, vegetarian); and grilled trout with mandarin orange, crispy rice noodles, herbs and garum vinaigrette. Among the desserts, diners can choose from smoked caramel panna cotta with hazelnut streusel, brown butter apples and vanilla ice cream; chocolate mousse cake with blood orange gelée, rosemary and cocoa nib crumbs; and Taleggio cheese with house preserves and shortbread (vegetarian).
Lot No. 3
Industrial chic meets casual atmosphere at Lot No. 3. For the lunch menu, Lot No. 3’s appetizers include PNW razor clam chowder with Yukon gold potatoes, bacon, leeks and chives; Lot #3 chopped salad with romaine, kale, grape tomatoes, garbanzo beans, provolone, pepperoncini, red onion salami and oregano vinaigrette (add Mary’s pulled chicken for $7); and avocado toast with lemon-avocado mash, breakfast radish, Kaiware sprouts and everything bagel spice. Lunch entrees include lentil hash with roasted cauliflower, sweet potato, Brussels sprouts, sautéed greens and cauliflower purée; a Cuban sandwich with crispy pork shoulder, ham, bacon, Swiss cheese, grilled onions, banana peppers, charred scallions and mustard aioli; and mac and cheese with Daphne’s snowy cheddar, smoked cheddar, herbed béchamel and brown butter breadcrumbs. For the dinner menu, appetizers mirror the lunch menu in razor clam chowder and chopped salad; plus roasted Brussels sprouts with bacon, pecorino sardo, maple syrup and saba. Dinner entrees include chicken and waffles made with crispy free-range chicken and malted waffles with house butter and bourbon maple syrup; a Korean BBQ bowl with beef tenderloin, kimchee, sriracha aioli, green onions, a sunny-side-up egg, jasmine rice, toasted sesame seeds and pea shoots; and an elk burger with arugula, Pomodoraccio tomato, Swiss cheese, grilled onions and charred-onion aioli. Lot No. 3’s desserts include sea-salted caramels, chocolate chip cookies and vanilla ice cream; and a cheesecake bar with sea salt and caramel.
Barrio Mexican Kitchen & Bar
Diners looking for handmade tortillas, fresh salsa and slow-smoked protein find them at the Capitol Hill staple Barrio Mexican Kitchen & Bar. On the lunch menu, appetizers include chicken taquitos with avocado salsa, spicy salsa, crema, cotija and cilantro; charred cauliflower with tomatillo and pepita salsa, shaved cotija and serrano; and a kale and romaine salad with cotija, herbed croutons, grapefruit supremes, red onion and cactus pear vinaigrette. Lunch entrees include beef barbacoa with Mexican rice, onions, and habanero salsa (served with house tortillas); pork belly burrito with rice, beans, cheese mix, fresh tomato, crema, avocado salsa, and escabeche slaw; and a chorizo torta with guajillo sauce, pickled jalapeños, cheese mix, avocado salsa and cabbage. On the dinner menu, appetizers include the chicken taquitos; baby baked sweet potato with chorizo cream cheese, crispy potatoes and serrano; and the kale and romaine salad. Dinner entrees will include beef barbacoa with Mexican rice, onions, and habanero salsa (served with house tortillas); cheese enchiladas with red or green sauce, Oaxaca and jack cheese, rajas, crema, cotija and cilantro; and pork belly taco trio with escabeche slaw, sweet chile relish, avocado salsa, fried onions and cilantro. Desserts include pumpkin spice churros with cream cheese frosting; cinnamon roll bread pudding with Lopez Island vanilla ice cream, caramel sauce and salted pecans; and vanilla ice cream or vegan sorbet.
Fiasco & Claret Wine Bar
Known for a festive Italian brunch, the fun-filled Fiasco & Claret Wine Bar has planned lunchtime appetizers including pumpkin bisque with goat cheese crema, toasted pumpkin seeds, nutmeg and chives; house meatballs with marinara and Grana Padano; and gem lettuce salad with everything-spiced breadcrumbs, Parmigiano-Reggiano and black pepper buttermilk dressing. Daytime entrees include their Liv & Buddy pizza with pepperoni, sausage, ricotta and tomato sauce; chunky avocado salad with frisée, crispy quinoa, shallots, basil, cucumbers, pepitas and champagne vinaigrette; and fried chicken parmesan with linguine, red sauce, parmesan and provolone. Fiasco & Claret Wine Bar’s lunch desserts include a cookie plate with chocolate chip, snickerdoodle and peanut butter cookies; Lydia’s vegan truffles with dark chocolate and coconut; and lemon cream gelato with sea salt, fresh basil and olive oil. For the dinner menu, appetizers include housemade vodka-battered calamari with marinara and black pepper-buttermilk dip; charred broccolini with roasted garlic, Parmigiano-Reggiano, breadcrumbs and chili flakes; and a salumi and cheese board. Evening entrees will include cacio e pepe, with bucatini, cracked pepper, butter and pecorino; braised short rib risotto with artichoke, celery leaf, cremini mushroom and shaved Parmigiano-Reggiano; and grilled chicken piccata with capers, beurre blanc, roasted squash and linguine. Desserts will include pumpkin budino with caramel, spiced cream and toasted pepitas; Lydia’s vegan truffles and the lemon cream gelato.