Seafood Restaurants in Seattle


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  • Flying Fish
    Flying Fish: A User's Guide Award-Winning Restaurant | Fresh Seafood | Asian-Inspired Flavors | Pacific Northwest Wines Sample Menu Appetizer: mussels with dashi, Thai herbs, and a chili-lime dipping sauce Entree: king salmon with lemon beurre blanc and asparagus Dessert: lemon-and-lavender creme brûlée Cocktail: Fish Out of Water—vodka, raspberry liqueur, and lime and grapefruit juices Who’s Cooking: Chef Princess Franada, who took over from founder and James Beard Award–winning chef Christine Keff in 2013. Where to Sit: Slide into a banquette and people-watch through floor-to-ceiling windows, or enjoy the sunshine at a sidewalk table. Vocab Lesson Dashi: a fish stock or broth used in Japanese cuisine that’s typically made with dried kelp and bonito flakes. Mignonette: a sauce usually made of shallots, cracked pepper, and vinegar that’s often served over raw oysters. While You're in the Neighborhood Before: Browse unique sculptures and vintage machinery at Galen Lowe Art & Antiques (411 Westlake Avenue). After: Sip on a craft beer at Brave Horse Tavern (310 Terry Avenue).
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    300 Westlake Ave N
    Seattle, WA US
  • Corks and Canvas Events
    The culinary artists at Seastar Restaurant & Raw Bar grant palates the royal treatment with their smorgasbord of fresh, regionally sourced seafood and oysters, hearty steak-house cuisine, and all-star wine list, which earned the restaurant the Best of Award of Excellence from Wine Spectator. With a storied resum? that includes manning the kitchen at the prestigious Palisade Restaurant, as well as appearances on Martha Stewart Living and Martha Stewart Presents: American Gladiators, executive chef and owner John Howie focuses his culinary aesthetic on the cuisine of the Pacific Northwest while he experiments with exotic flavors from around the globe. His menu of refined dishes and homey meals furnishes stomachs with alluring flavors from both land and sea, as tasted in the sockeye-salmon poke, dungeness-crab risotto, and fire-grilled filet mignon. Each Seastar Restaurant & Raw Bar location surrounds guests in a cozy cocoon of blond woods and warm light?an ideal setting for polishing off plates of shellfish stews, steak and potatoes, and fresh ice cream and chocolate truffles. While admiring each restaurant?s sleek interior, diners can also enjoy the many notes found in Seastar?s 14-page wine list.
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    2121 Terry Ave.
    Seattle, WA US
  • Anchovies and Olives
    Anchovies and Olives: A User's Guide Seasonal Italian Seafood and Pasta | Oyster Bar | Happy Hour Specials | Robust Spirits and Wine List Sample Menu Crudo: sea-cow oyster Appetizer: fried chickpeas Entree: sockeye salmon with cauliflower, pistachios, currants, and smoked chili Where to Sit: Ask for a seat near the open kitchen if you want to pick up tips from Chef Zach Chambers, a graduate of the Culinary Institute of America. From his humble beginnings as a dishwasher, Chef Chambers eventually went on to cook at the American Academy in Rome and Belltown’s Tavoláta before taking the Executive Chef position at Anchovies and Olives. When to Go: The restaurant occasionally plans special events, such as the Earth Day dinner made with sustainable and locally sourced food. Or diners can sip wine and slurp oysters with their sweethearts on Valentine's Day—Anchovies and Olives was named one of the city's top Valentine's restaurants by Gayot. But you don't have to wait for a special occasion to visit A&O—Oyster Power Hour is Sunday–Thursday. On those days, from 5 p.m. to 6 p.m. and again from 10 p.m. until closing time, the oyster of the day is just $1, and there are drink specials as well. Inside Tips If you see geoduck on the seasonal menu, order it. According to Gayot, "Its delicate taste and slightly crunchy texture is a revelation." But if that's not on the menu, look for the escolar crudo, which GQ called one of the five best dishes of the year. Don't stress looking for a street spot; the first hour of parking at the nearby garage off Pine Street is free. Want to buy someone a gift card, or maybe just a couple beers? A&O is featured on Gratafy, an app that lets you send gift cards or even specific menu items—from drinks to oysters—directly to the recipient’s smartphone. Vocab Lesson Crudo: Italian for "raw." It’s often used when referring to uncooked meat or seafood. While You're in the Neighborhood Before: Pamper yourself before dinner with a mani-pedi or massage at Polished Boutique Spa (1422 E Pine Street). After: Get dessert at Old School Frozen Custard, which offers specialty frozen-custard flavors like Almond Joy or apple strudel. (1316 E Pike Street). If You Can’t Make It, Try This: Chef Zach Chambers also heads the kitchen at sister restaurant and pizzeria Bar Cotta (1546 15th Avenue), located next door.
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    1550 15th Ave
    Seattle, WA US
  • Lowell's Restaurant
    Lowell's Restaurant: A User’s Guide Fresh Seafood | Hidden Gem | Waterfront Views | Craft Cocktails Sample Menu Appetizer: house-cured fresh king salmon lox plate Entree: hot Dungeness crab melt with mozzarella and housemade bacon-tomato jam Drink: nonalcoholic basil-lemon-berry cooler with seasonal fruit and fresh lemonade Where to Sit: If you want tableside service and great views, sit in the second floor's dining room. You'll either get an eyeful of the Olympic Mountains, Puget Sound, and the Port of Seattle, or you’ll peer out over Pike Place Market. On the first and third floors at Lowell's, customers order at the counter. When to Go: Lowell's serves breakfast, lunch, and dinner, as well as bar drinks. However, it stops serving dinner most nights at 6 p.m., so plan an early-bird supper if you want an evening meal. Fun Facts In the early 1900s, the spot Lowell's now operates was a combination coffee roaster/peanut roaster/cafeteria. The restaurant, Manning's Cafeteria, transformed into Lowell's in 1957. It bills itself as the "living room of Pike Place Market," where local families, tourists, and market workers can all gather. While You’re in the Neighborhood Eat a Late Dinner: If Lowell's closes too early for your appetite, head there for pre-dinner drinks and then go out for seasonal French food at Place Pigalle (81 Pike Street), called a "hidden gem," by the Seattle Post-Intelligencer. Laugh the Night Away: Improv teams compete against each other at Unexpected Productions (1428 Post Alley), which also puts on other comedy shows. Catch Some Live Music: The Showbox (1426 First Avenue) hosts acts like Black Flag, Guided by Voices, and Mark Lanegan.
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    1519 Pike Pl
    Seattle, WA US
  • Ray's Boathouse and Café
    Ray's Boathouse and Café: A User’s Guide Award-Winning Seafood | Fresh, Local Ingredients | Specialty Cocktails | Breathtaking Waterfront Views | Boathouse or Café Dining Sample Menu From the boathouse: Puget Sound mediterranean mussels and almond-crusted, gluten-free wild Northwest Pacific halibut served with quinoa and spinach From the café: cup of Ray’s clam chowder and the wild Northwest salmon sandwich Where to Sit: The sophisticated boathouse serves upscale seafood and steak, and the more casual café, located on the restaurant's top deck, also plates sandwiches and pasta. But breathtaking views can be found in both locations. For views of Puget Sound and the Olympic Mountains, sit at the boathouse's 30-foot bar or the open-air café. When to Go: Daily happy hour takes place from 4 p.m. to 6 p.m. at both the boathouse and the café, and again at the café from 9 p.m. until closing. Whenever you go, don't worry about parking—it's free, and there's even complimentary valet during peak hours. The Cocktails: In the boathouse you might order a Honey Bee—gin, St. Germain, honey, bitters, and an edible blossom, whereas the café serves straight up and frozen specialties, like the Lemon Refresher—Limoncello, Cointreau, house sours, and lemonade. High Praise "The luxurious Pacific Northwest chowder rightly puts strips of tempura-fried razor clams on a pedestal constructed of potatoes, celery, fennel and smoked salmon." — Seattle Times The smoked sablefish is "so moist and tender that juice ran free as I nudged it with a fork . . . This was the clear winner on our table." — Seattle Magazine
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    6049 Seaview Avenue Northwest
    Seattle, WA US
  • Staple and Fancy Mercantile
    Staple & Fancy Mercantile: A User’s Guide Modern Italian | James Beard–Nominated Chef | Chef’s Choice Menu | Baked Gnocchi | Casual Vibe Sample Menu Appetizer: grilled sardines with burnt-lemon aioli, crushed potato, and salsa verde Pasta: potato gnocchi with sautéed abalone, english peas, and lemon zest Entree: seared sea scallops with pea vines, celery-root purée, and meyer lemon Inside Tip: Don’t even look at the menu. Instead, ask your waiter to “do it fancy,” and he’ll bring your table a multi-course, family-style meal that changes with the chef’s whims. Not even the waiter knows which dishes are coming, and the plates just might vary from table to table. “It’s omakase, Italian-style,” says The Seattle Times. Reviewers insist that it’s the only way to go. While You’re Waiting: Watch Chef Ethan Stowell bring your food to life inside the open kitchen, visible from most of the restaurant’s 45 seats. Chef Bona Fides: Chef Stowell has been a critical darling since opening his first (now-shuttered) restaurant, Union, at the young age of 28. Now at the helm of no less than 10 Seattle restaurants, Stowell was honored with a James Beard Award nomination in 2014 for Best Chef: Northwest. What’s in a Name? Staple & Fancy takes its name from the grocery store that once occupied the wood-floored space. A faded cigar ad still resides on one of the restaurant’s brick walls. Vocab Lesson Lardo: salami made from fatback cured with rosemary and other herbs. Pangrattato: breadcrumbs—literally “grated bread” in Italian.
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    4739 Ballard Ave NW
    Seattle, WA US

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