Bookstore Bar & Cafe
At Bookstore Bar & Cafe, executive chef Eric Rivera’s contemporary Pacific Northwest fare pairs well with classic cocktails and one of the largest selections of scotch and whiskey around. The space itself is outfitted in various shades of mahogany, library-style desk lamps, exposed brick walls, and of course — shelves lined with books. Book now at Bookstore Bar & Cafe.
The Carlile Room
Singer-songwriter Brandi Carlile is the muse behind this swanky eatery from acclaimed chef and restauranteur Tom Douglas. Enjoy classic lounge cocktails with a circa-1960s vibe, while the location — across from Paramount Theatre — caters to pre- and post-theatre crowds. Still, the main attraction is the modern and progressive cuisine, which focuses on plant-based ingredients and local meats — think chickpea-fava fritters with almond tahini; pan roasted local halibut with pea vines, sunchoke, and hazelnut oil; and cheesy yellow potatoes with comté and chive. Book now at The Carlile Room.
Located on historic South Lake Union, Chandler’s Crabhouse is an iconic restaurant focused on delivering the premiere Seattle crab experience. From procuring local Dungeness crab to sourcing the sweetest meat, Chandler’s serves eight different seasonal varieties. Enjoy dishes like Crab Rockefeller or the ultimate crab platter for two in the elegant dining room or outside on the patio, over stunning views of the lake. Book now at Chandler’s Crabhouse.
Orchard Kitchen is a farm-to-table restaurant on Whidbey Island operated by husband-and-wife duo Vincent Nattress and Tyla Jones Nattress, who serve as the head chef and wine maven, respectively. Weekend family-style farmhouse meals — which function like an intimate dinner party — are held on Thursdays, Fridays, and Saturdays on the premises of their 3-acre farm. The menu changes weekly, so take a peek out the window at the row crops of vegetables to get a sense of what will end up on your plate. Book now at Orchard Kitchen.
The Harvest Vine
The Harvest Vine is a Basque kitchen with a deep commitment to fostering a sense of community. Once a specialty food store that evolved into a tiny, 16-seat restaurant, today the space has grown to seat 74 guests, and exists as a place where “collaboration meets craft and strangers become friends.” The seasonal menu changes frequently, but expect dry-cured meats, Spanish cheese, and dishes like boquerones salad and braised rabbit leg with garlic sauce and roasted fingerling potatoes. Book now at The Harvest Vine.
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