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The kitchen operates out of Copperworks Distilling in Kenmore, which means you order at a counter in a sprawling taproom full of kids and dogs, then sit down to charred cabbage with miso buttermilk and baby carrots cooked in beef fat with black garlic yogurt. The seasonal menu leans on produce from a nearby farm, and the team, veterans of the Seattle dining scene, lands dishes that feel genuinely original while nodding at comfort food. The kids' menu is nearly as long as the main one.
One honor, in evidence:
The record strongest first
- Seattle Met Seattle’s Best New Restaurants
One number, weighted & current 54
How we score
Nearby in the record closest first
- T55 Pâtisserie Eat · 82
- The Lodge at St. Edward Park Stay · 80
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