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Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has become one of the culinary capitals of the nation. Fearless young chefs have stepped in and raised the bar. Fresh and often foraged produce, local seafood, and imaginative techniques make the quality of local cuisine even higher.
Seattle's dining scene has been stoked like a wildfire by culinary rock stars who compete on shows like Iron Chef, Top Chef, and regularly dominate "best of" lists. Seattle chefs have won big in the prestigious James Beard competition, with Renee Erickson of Bateau, Walrus and the Carpenter, and the Whale Wins taking the "Best Chef Northwest" title in 2016 and creative genius Edouardo Jordan named one of Food and Wine Magazine's "Best New Chefs." The city is particularly strong on new American, Japanese, and Vietnamese cuisines. Chefs continuously fine-tune what can best be called Pacific Northwest cuisine, which features fresh, local ingredients, including anything from nettles and mushrooms foraged in nearby forests; colorful berries, apples, and cherries grown by Washington State farmers; and outstanding seafood from the cold northern waters of the Pacific Ocean, like wild salmon, halibut, oysters, Dungeness crab, and geoduck. Seattle boasts quite a few outstanding bakeries, too, whose breads and desserts you'll see touted on many menus.
Seattle is also seeing a resurgence in American comfort food, often with a gourmet twist, as well as gastropub fare, which can mean anything from divine burgers on locally baked ciabatta rolls to grilled foie gras with brioche toast. But innovation still reigns supreme: local salmon cooked sous vide and accompanied with pickled kimchi or fresh-picked peas can be just as common as aspic spiked with sake and reindeer meat. Many menus feature fusion cuisine or pages of small-plate offerings, and even high-end chefs are dabbling in casual ventures like pop-up eateries or gourmet food trucks. Many, if not most, of the top chefs own their businesses as well, and in recent years they’ve spread their talents around, operating two or three complementary ventures (or, in Ethan Stowell’s case, more than a dozen and counting, while Tom Douglas has nearly 20, plus a cooking school and farm). The trend toward informality and simplicity particularly plays out when it comes to dessert; most neighborhoods boast branches of at least one of the city’s popular, independently owned cupcake, doughnut, or ice-cream shops. Regardless of the format or focus, one thing's for sure: chefs are highlighting their inventions with the top-notch ingredients that make Pacific Northwest cooking famous.
You won't find a quicker or more affordable snack than a few burgers and a milkshake at this Seattle classic. The only location of the local chain (dating back to 1954) that offers indoor dining, its bargain-basement prices and late-night hours make it an enduring favorite.
This local chain of hamburger drive-ins with iconic orange signage has changed little since the 1950s. The fries are hand-cut, the shakes are hand-dipped (made with hard ice cream), and the burgers hit the spot. The most popular burger, the Dick's Deluxe, has two beef patties, American cheese, lettuce, and onions, and is slathered in Dick's special sauce, but many folks swear by the frill-free plain cheeseburger. Open until 2 am daily, these drive-ins are particularly popular among students and late-night bar-hoppers.
This update to the classic American burger shop manages to be both an ode to the Northwest and an example of how fast food can be done right. Organic, grass-fed beef is broken down and ground in-house, organic milkshakes are made from local ice cream, and the crinkle-cut fries feel like a nostalgic nod to childhood. Local sodas and beers flow from the taps. The bright colors, well-lit space, and service speed take cues from the fast-food industry, but the flavor is a cut above.
People line up out the door for juicy burgers and milkshakes in yummy flavors like mandarin-chocolate and butterscotch. Order ahead if you want to avoid a long wait during the busy lunch and dinner rushes. There's a parking lot for customers and a terrific beer place, RidgeWood Bottle & Tap, right next door.
A casual burger shack from a fine-dining chef means flavor and execution that are always on point. The controlled chaos of this family-friendly joint can make it hard to get an outdoor table on sunny days, but the lines and wait are worth it for the perfectly cooked burgers that range from a classic beef patty to a house-made vegetarian option. The local meat is flavorful and stands alone, but the creative toppings and combo burgers, like lamb with griddled peppers and onions, Manchego cheese, and fried lemons, make this more than just another roadside shack. Giant milk shakes and crispy onion rings are a must for kids, while adults will want to check out the row of local craft brew on tap.
By bus or car, this is on the way from the Downtown tourist area to the zoo.
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