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Hamdi
Turkish
Cooks wield handheld fans to coax heat from a fire-only range, which tells you what kind of restaurant Hamdi is before a dish arrives. The chef came up through a three-Michelin-star kitchen in California, and the Turkish menu, pide, kebap, kofte, and a 42-day dry-aged porterhouse, carries that technique without tipping into fussiness. Prices are ambitious, and the kitchen knows it. Ballard's most serious dinner out.
The awards strongest first
- Seattle Met Seattle’s Best New Restaurants
- Eater The 38 Essential Restaurants in Seattle
One number, weighted & current 68
How we scoreThe dishes from the writeups
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Kebap
“The kebap — an upscale version of the kebab everyone knows — is fatty and luxurious, and the lamb ribs are crunchy on the outside and somehow creamy on the inside.”
Eater -
Lamb ribs
“The kebap — an upscale version of the kebab everyone knows — is fatty and luxurious, and the lamb ribs are crunchy on the outside and somehow creamy on the inside.”
Eater -
Roasted cauliflower with tahini sauce
“The roasted cauliflower with tahini sauce and a sunflower seed dukkah is one of the most decadent gluten-free and vegan dishes in the whole city.”
Eater -
Pide
“His pide, his kebap and kofte—even the 42-day dry-aged porterhouse—vibrate with technique, but don’t present as fussy.”
Seattle Met, 2023
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