Spinasse

Acclaimed Spinasse in Seattle’s Capitol Hill neighborhood, helmed by Chef Stuart Lane, is focused on the cuisine of Northern Italy’s Piedmont region. Even though it is casual, Spinasse exudes a fine dining atmosphere with its professional, knowledgeable service and highly curated selection of Italian wines.

Handmade pastas are among diner’s favorites dishes here, making this intimate spot a dining destination for food lovers near and far. Counter dining affords the opportunity to watch the pastas being made each evening. Recently, the Food Network’s, Top 5 Restaurants, named Spinasse’s Tajarin al Ragu pasta as one of the “Best Italian dishes in the U.S.A.”

Find them at spinasse.com.

Salt & Straw

Founded in 2011 by cousins Kim and Tyler Malek, Salt & Straw Ice Cream is known for their taste provoking, imaginative ice cream creation​s with kitchens and scoop shops that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. ​

Today, the company is the largest small batch ice cream company in the world, counting four scoop shops in Portland, five scoop shops in LA, two scoop shops in San Francisco and one in San Diego.

In February 2018, Seattle will join the ranks with scoop shops in the Capitol Hill and Ballard neighborhoods.

Find them at saltandstraw.com

Ciudad

South of Downtown Seattle, in the eclectic Georgetown neighborhood, Ciudad grill is focused on “flavors from the east with a vibe from the west.” Chef Aaron Willis brings his appetite for the spices and flavors of the Middle East, North Africa and Southeast Asia to the hardwood-fired grill (apple wood, grapevine and cherry) directed toward local meats and vegetables.

House made flatbread, a choice of sides, and a selection of 10 sauces are the perfect accompaniment to the grilled items.  For a complete taste, try the Family Style Menu; chef’s choice of dishes that cover every category.

Find them at ciudadseattle.com

Artusi

Located on bustling Capitol Hill is the lively location of Artusi, the contemporary, Italian-focused bar and restaurant adjacent to northern Italian sibling, Spinasse. Named after Pellegrino Artusi’s book Science in the Kitchen and the Art of Eating Well, Artusi is guided by Chef Stuart Lane, who takes additional culinary liberties here, offering a broad selection of Italian dishes from many regions.

While Artusi’s Italian-spirit focused cocktails have garnered many accolades, guests should not miss the opportunity to try Lane’s food; antipasti to nibble with a beverage, one of Lane’s house-made pastas, rabbit confit risotto or a bowl of hearty soup.

Find them at artusibar.com

Soi

Soi chef and co-owner Yui Wiborg’s cuisine focuses on Thailand’s north eastern region of Issan, bringing flavors that are often more fragrant and pungent than typical Bangkok-style dishes. Her signature dishes include Khao Soi- a northern-style curry noodle soup, Nam Khao Tod- crispy, marinated rice salad with house-soured pork and Koong Ob Woon Sen- Claypot prawns with glass noodles and pork belly.

Shaking up the cocktails at Soi is Kyle Browning, who developed his mixology skills in New York City and received training from the highly regarded cocktail institution Death & Co.  At Soi, he showcases his skillful techniques and finesse for flavors that defy the expected tropical ingredient tropes.  Browning’s drinks pair well with the fresh ingredients in Chef Yuie Wiborg’s dishes including lime, cilantro, lemongrass and ginger. Half of Soi’s drinks are revamped “classics” (Sazerac, House Manhattan, Benton’s Old Fashioned) retooled with lots of research and development. The other half are new creations.

Find them at Soicapitolhill.com

Ascend Prime Steak & Sushi

The sensational views from Ascend Prime Steak & Sushi, a grand penthouse restaurant on the 31st floor of Bellevue’s Lincoln South Tower, merge the beauty that is quintessentially the Pacific Northwest- lush green forests, lakes and mountain ranges with prodigious development.

Kevin Hee, Culinary Director and executive chef, Harold Donahue, blend the experience of American steakhouse and Japanese sushi bar. The refined presentation and use of Asian ingredients lend a modern update to the classic surf and turf.  The hand-selected premium beef highlights domestic prime and imported Wagyu and sushi aficionados will be in good hands with the deft touch of experienced sushi chefs. For a sweet finish, Ascend completes the dining adventure with desserts that are both artful and whimsical.

The wine and cocktail list is directed by Brandon Rastok, who holds his Advance Sommelier Certification from the Court of Master Sommeliers, U.S.A.

Find them at ascendprime.com