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Twelve seats in a brick corridor, a chalkboard that changes daily, and a chef who treats gooseneck barnacles as a reasonable Tuesday ingredient. Off Alley is an intimate Pacific Northwest tasting spot where foie gras might end up as ice cream and snails arrive on sourdough with bone marrow butter, though the stranger touches tend to punctuate dishes that are, underneath it all, quietly seasonal and elegant. The New York Times put it on their restaurant list, and the staff describe every plate like they can't quite believe it either.
The awards strongest first
- The New York Times 2026 · 2 stars, Critic's Pick · Restaurant Review
- The New York Times The Restaurant List
- The New York Times The 25 Best Restaurants in Seattle Right Now
- Seattle Met Seattle’s 50 Best Restaurants
- Seattle Met Charred Cabbage · The Best Things I Ate This Year
- Seattle Met Ham-aloupe Sorbet · The Best Things I Ate This Year
- Eater The 38 Essential Restaurants in Seattle
- James Beard Awards 2024 · Semifinalist · Best Chef: Northwest and Pacific · Evan Leichtling
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Cabbage dish
“Evan Leichtling’s cabbage dish exemplified the highlights of eating through a Pacific Northwest winter.”
Seattle Met, 2024 -
Braised tripe with morels
“The dishes are nose-to-tail accented with Pacific Northwest ingredients — braised tripe with morels and ñora peppers”
The New York Times -
Fried pig head
“fried pig head with preserved cherries and Walla Walla onions”
The New York Times -
Snails on sourdough toast
“To serve snails on sourdough toast with bone marrow butter.”
Seattle Met
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