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Finistère
French
Housemade mafaldine with duck confit in a town that sometimes feels like a preserved-in-amber dollhouse: Finistère has a restrained Scandinavian dining room with rotating local art that quietly refuses to play along with Port Townsend's Victorian theatrics. The kitchen leans into Pacific Northwest sourcing, local oysters and albacore alongside proper pasta, and the whole thing moves with a calm confidence that comes from cooking at Per Se and Canlis before decamping to the peninsula.
The awards strongest first
- Seattle Met The Best Restaurants in Washington State
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Local oysters
“local oysters and albacore crudo”
Seattle Met -
Albacore crudo
“local oysters and albacore crudo”
Seattle Met -
Mafaldine with duck confit
“a pleasantly rich housemade mafaldine with duck confit”
Seattle Met
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