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The triangular, window-lined room on Capitol Hill was Tamara Murphy's project from the start, built around a devotion to Pacific Northwest ingredients before that was a given on every Seattle menu. The restaurant organizes its global, seasonal cooking into Land, Earth, and Sea, and the roast pig, stewed with Manila clams and chorizo in a smoked paprika broth, has become a fixture worth planning around. The New York Times named it among Seattle's 25 best.
The awards strongest first
- The New York Times The 25 Best Restaurants in Seattle Right Now
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Steamed mussels in red curry
The New York Times -
Carrots with honey-lemon tahini
The New York Times
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