Brad Kilgore's menu shows off an internal élan. Try the delicate pork shumai wade in a velvety pool of foie gras pho broth & grouper cheeks, an early signature, recall the heyday of nouvelle cuisine. Leggi tutto.
At Baroo the fried rice gains savory depth and complex sweetness from tiny cubes of pineapple kimchi and powdered sauerkraut electrifies the tender shards of oxtail that cling to homemade noodles. Leggi tutto.
Feast with smoked pork shoulder or leg of lamb, or choose seats at the counter for Habiger's dazzling a la carte small plates like "ham + friends"! Leggi tutto.
Seattle's Food lovers trust this place for an uncommon offering like velvet steak or a glorious chuck eye! Try the Reuben mille feuille, layered with brisket, beef belly, cabbage & rye crackers! Leggi tutto.
Lunch offers tacos filled with traditional meats like pork carnitas or beef tongue; dinner brings more refined presentations like "tuna two ways," the same albacore served both seared and minced! Leggi tutto.
Trout tostadas with chipotle mayo are a riff on the chef's famous tuna tostadas. Dinner focuses on mariscos, carnitas at brunch & lunchtime is tacos piled with chicken tinga or stewed pork! Leggi tutto.
Bring friends to share dishes like the majestic pot au feu that ripples with pho spices; lamb breast tingling from Sichuan peppercorn, cumin, and sambal; and laksa & the Malaysian seafood noodle soup Leggi tutto.
Dinner menus riff on Korean barbecue dining, and might include salt-baked pork belly, wrapped in rice paper with pickled radish, or ember-smoked hanger steak with cabbage and scallion slaw. Leggi tutto.
Dish after dish at Helen delivers a refined satisfaction. The greens & cheese pie consists of a molten center of feta, kefalotyri & mizithra cheeses with a mix of spinach, chard, dandelion & collards. Leggi tutto.
Try "The Cypriot", a cocktail powered by Masticha, a mastic-seasoned liqueur, kebabs from the charcoal grill or whole branzinos with its flames and smoke from the wood-burning hearth! Leggi tutto.
Chef Burdett has a special virtuosity for expressing the seasons: a dish in May included homemade yogurt with strawberries, peas, angelica, and flowers. Also try the risotto with turnip greens & bacon Leggi tutto.
The real play here is to build a DIY tasting of strange and familiar shapes and strands, culminating in the ragu alla Napoletana, soppressata meatballs, sausage and pork shank over fusilli! Leggi tutto.
Mabel Gray’s daily-changing menu draws from the global pantry, but Chef Rigato knows how to edit dishes to keep flavors from muddling! Leggi tutto.
Try the 15 courses on the $175 tasting menu or start with a spring roll plump with shio kombu and enoki mushrooms. There is a quartet of desserts, including an ethereal chicory custard with whiskey. Leggi tutto.
The menu rotates nightly, but you can likely count on gnocchi a la Parisienne, pan-friend and golden, arranged with vegetables! Also try one of the five or six seafood and vegetable-based courses. Leggi tutto.
By day it operates as a coffee shop, selling spicy fried chicken sandwiches. At night, come by for an all-inclusive $250 per person meal, which includes 12-15-course dinner, drinks, and tip. Leggi tutto.
Enjoy dishes like homemade fettuccine, slow-baked halibut & precisely grilled pork loin. Also try the crisp fried okra playfully tossed with bacon and pineapple, or strawberry-poppy seed cake! Leggi tutto.
Among their American plates, smoky chicken wings are especially amazing. It’s impossible not to love the seafood chowder thick with clams, pieces of hard-seared striped bass, and hunks of pork belly. Leggi tutto.
The prix fixe might include wonderfully intense, aged-on-the-bone duck breast with peach puree and dill oil; the chicken liver tart featured regularly as an a la carte item is outstanding. Leggi tutto.
Try the kohlrabi ribbons frosted with a fluffy walnut-buttermilk mixture, or start with the pickled herring heaped with potatoes, cucumbers, and dill. For meat lovers, try the hay-roasted pork chop! Leggi tutto.
The tartare transcends its spare description: grated horseradish electrifies the beef and cheese. Also look to the potato Darphin, potato cake served in hefty wedges & covered in uni & jalapeño slices Leggi tutto.
