Communion in Seattle's Central District is Kristi Brown's Seattle Soul kitchen: catfish, hood sushi, berbere chicken, served from the Liberty Bank Building since 2020.
Signature dishes: Smoky berbere chicken, Catfish and grits, Hood Sushi
Must order: The smoky berbere chicken, half-portioned over jollof rice with a side of greens.
Tip: Sundays are family-style: a single price prix fixe for the room with one menu that changes weekly.
Address: 2350 E Union St, Seattle, WA 98122
Sushi Kashiba in Seattle's Pike Place Market is Shiro Kashiba's bar: the chef who opened Seattle's first sushi counter in 1970, now back behind glass at 86 Pine since 2015.
Signature: Omakase nigiri, Geoduck sashimi, Toro
Order: The 14-piece omakase at the bar with Shiro Kashiba himself if you can get the seat.
Tip: The omakase is bar-only and takes 90 minutes; book the 17:00 seating on a Wednesday for the chef and a quieter room.
Matt's in the Market in Seattle is the Pike Place Corner Market room with windows over the clock: a Pacific Northwest kitchen sourcing five floors down at the stalls every morning.
Signature: Catfish sandwich, Salmon plate, Half-pound mac
Order: The catfish sandwich at lunch, on Macrina sourdough with house remoulade.
Tip: Lunch counter seats walk in at 11:30 and turn quickly; dinner needs a reservation, especially for window tables.
The Pink Door in Seattle's Pike Place Market is the unmarked Post Alley Italian room: a 1981 institution with Elliott Bay views, nightly cabaret and proper red-sauce cooking.
Signature: Lasagne alla Bolognese, Ricotta gnocchi, Cioppino
Order: The Bolognese lasagne with a glass of Sangiovese on the deck overlooking Elliott Bay.
Tip: The deck takes reservations only April through October; aerial cabaret runs Thursday to Saturday at 21:30.
Ramie in Seattle's Capitol Hill is the Nguyen siblings' 2024 modern Vietnamese room: Ba Sa veterans channelling pho and nuoc cham into Wagyu carpaccio and herbed crudo.
Signature: Hamachi crudo with nuoc cham, Wagyu carpaccio, Pho risotto
Order: The hamachi crudo with nuoc cham, herbs and lime to start, then the pho risotto.
Tip: Wednesday and Sunday early seatings have the chef at the pass; ask for the bar if you want to watch the line.
Atoma in Seattle's Wallingford is the chef-driven Craftsman-house kitchen named Seattle Met's Restaurant of the Year 2024 and a James Beard New Restaurant semifinalist for 2025.
Signature: Seasonal tasting, Wood-fired vegetables, Northwest fish
Order: The chef's tasting; the menu changes every two weeks with the Washington harvest.
Tip: Reservations open four weeks out at 09:00 and book inside an hour; the bar seats four for walk-ins.
Cafe Campagne in Seattle's Pike Place Market is the city's foremost French bistro since 1994: zinc bar, Post Alley address, croque madame at brunch and cassoulet at dinner.
Signature: Cassoulet, Steak frites, Croque madame
Order: Cassoulet on a rainy night; the croque madame at brunch with a glass of Sancerre.
Tip: Brunch from 09:00 weekends fills first; walk in at 08:30 Saturday for a window table.
