Seattle Restaurants


Today marks the start of the tastiest week of the season- the triumphant return of Seattle Restaurant Week!

We here in Seattle are so blessed with an abundance of fabulous dining options, ranging from simple and inexpensive to exotic, lavish and extraordinary, which usually doesn’t come too cheap. Seattle Restaurant Week is an opportunity for people to explore many incredible restaurants they may not normally spring for by offering fabulous deals you won’t want to miss out on.

Every Sunday through Thursday from April 2nd to April 19th, over 165 restaurants across the city will be offering up $33 three-course dinners, with many also offering $18 two-course lunches as well. These restaurants range in price, type of cuisine and location, giving you tons of options to choose from, in every department!

To maximize your SRW experience, check out a list of participating restaurants here (click on the name of the restaurants to see their location and view their SRW exclusive menu) and be sure to check out The Seattle Times lists of best overall value, best ambiance, neighborhood favorites and SRW newcomers.

If you are going to explore SRW (which we highly recommend you do!), remember to be patient, make reservations and tip your servers well! While SRW is a great opportunity for diners, restaurants do tend to get swamped, and the nicer and more understanding we are as patrons, the better the experience for everyone!

Now, go out and get a healthy dose of YUM, before it’s too late!

Daniels Broiler, situated on the shores of Lake Union, has been a Seattle landmark of fine dining for what seems like forever. With its sweeping views of Lake Union, Queen Anne and Gasworks Park in addition to its incredible menu of USDA prime steaks and chops, all prepared impeccably, Daniel’s has always been the go-to venue for holiday and celebratory meals, fine craft cocktails and some of the best steaks you’ll ever enjoy.

Recently, people have been up in arms as rumors swirled regarding the possible closing of Daniel’s Lake Union location, due to Vulcan Real Estate’s plans to redevelop the pier on which it sits. Those fears were somewhat put to rest this week when the Seattle Times reported that Daniel’s on Lake Union will not close, but will merely move to a nearby location, still along the shores of South Lake Union. It seems fabulous steaks and sweeping Lake Union vistas will remain on Daniel’s menu for years to come, and we’ll drink to that!

Over the years, Daniel’s Broiler has become a local fine dining legend in the Seattle area, synonymous with delicious, high-end meals, superb craft cocktails, incredible views and live music, outstanding service and a seemingly never ending parade of Seattle’s most interesting and beautiful people to be found on any given night, enjoying a bite or a sip. However, many of us who have grown up in the Seattle area, (particularly those of us under a certain age) know very little of the famed steakhouse’s origins.

Daniel’s has been owned and operated by The Schwartz Brothers Restaurant group since 1981, and has changed very little since its beginnings at the Leschi Marina in 1980, but it’s true roots go much deeper than that. Daniel’s Broiler was started by a man named, well, Daniel, believe it or not. Daniel Jack Sandal, to be specific.

Daniel Sandal, a born and bred Seattleite, grew up in The Emerald City’s Wallingford neighborhood, graduated from the now closed Lincoln High School, and got his start in the food industry at the World-Famous Pike Place Market. Daniel’s Grandfather, Dan Zido, founded “Dan’s Better Meats” in Pike Place Market in 1910, and it was there, (in a space at the market that is now known as the home of Italian favorite, Il Bistro) that Daniel began his love affair with meat, as a third-generation butcher.

Eventually the butcher shop moved upstairs in the market, to where you will now find “Don and Joe’s Meats” (unsurprisingly, Don and Joe are related to Dan, and have kept the family tradition of quality cuts alive in Pike Place). Dan took over the family business when his father retired and decided to expand their wholesale business drastically, with their meats soon being featured at Seattle’s finest restaurant, including Canlis, The Fairmont Olympic Hotel, The Space Needle and plenty more. He also started a daily-delivered, fresh-ground meat patty service for local favorite burger joint, Dick’s Drive-In, helping to make those burgers we all know and love so darn scrumptious.

In the Early 1970’s, Dan began his foray into the restaurant world as a restaurateur himself, co-founding Benjamin’s with partner Arnold Shain. The success of Benjamin’s fueled Dan and Arnold to continue on in the restaurant game, with the opening of The Gasworks Restaurant, but eventually, they parted ways as partners.

In 1980, at the ripe, young age of 40, Daniel decided it was time to start his own place, a place for steaks and chops so terrific, people would fall in love, and that they did. The vision for the original Daniels Broiler was to be Dan’s own take on the fine dining he had grown up with in Seattle, drawing heavy inspiration from places like Canlis, but staying true to the steakhouse theme with top quality steaks and chops consistently available and prepared perfectly.

Daniel’s was a sort of experiment for Dan, as he had only ever opened and operated restaurants with partners prior to Daniel’s Broiler. He was once quoted as saying “I wanted to see if I could do it, I did it on my own so I didn’t have to deal with other’s dreams and problems and wouldn’t be at anyone else’s mercy.” And do it, he did. Daniel’s Broiler became a success from the very beginning, in its original home, located on the glistening shores of Lake Washington in the Leschi Marina.  At the time, this was a convenient location for Mercer Island and Bellevue residents, until they closed the I-90 entrance and exit on the east side of the tunnels when the second bridge was built.  Today, the original Daniel’s location serves the Mount Baker, Leschi, Madrona, Washington Park, Madison Park and Denny Blaine neighborhoods and a slew of long-time customers. 

Since being purchased by the Schwartz Brothers in late 1981, they have made very few changes to Dan Sandal’s original concept for the restaurant. The Schwartz Brothers did expand the Daniel’s brand to include locations in Bellevue (opening in 1989) and the location we all know and love, on the shores of Lake Union (since 1999), where Dan and Arnold’s first venture, Benjamin’s, once lived.

Dan Sandal passed away in 2012, but left behind a much loved and delicious legacy in Daniel’s Broiler. While many people find success in the Seattle restaurant scene, few reach the iconic status of Daniel’s Broiler, nor do they stand the test of time, untarnished and as beloved as ever the way Daniel’s has.

Daniel’s Broiler has been a Seattle staple for over 35 years, in 3 different locations, and it doesn’t appear that that will be changing anytime soon. While the Lake Union location may be moved slightly to make way for the inevitable growth and changes of a bustling city, it’s good to know it won’t be going far.

Photo courtesy mamnoonrestaurant.com
Photo courtesy mamnoonrestaurant.com

By now you’ve probably heard that beloved and acclaimed Middle Eastern eatery Mamnoon will be opening a new venture called ‘mBar’ in SLU, but it seems as though that’s not enough to keep Mamnoon’s owners busy this year.

In addition to the Mediterranean inspired rooftop spot (sure to be glorious with it’s 100-seat, glass railed patio, so as to protect and enhance your mealtime view), and the recently announced ‘Mamnoon Street’, it looks like the Mamnoon team will be opening yet another spot next door at Amazon’s new 6th Ave Doppler campus.

The newest addition to the Mamnoon line up will be called ‘Anar’ meaning pomegranate in Farsi, and will focus mainly on the “ancient traditions of juice and vegetarian dishes.”

From the proprietors:

    Anar will  be an ideal destination to get energized for the day, starting with a breakfast yogurt blend, Persian mint tea, or a specially blended kombucha.  Juices will range from sweet to savory to hearty, and will include such ingredients as orange blossom, rose water and pomegranate with available additions like yogurt, cashews and chickpeas.  Food options include small plates; a mezze dish with dolma, pickled and raw vegetables, arugula and gluten free crackers with a choice of Carrot bi tahini, muhammara, or ‘Persian’ green hummus, and big plates; Fatteh with cauliflower, garbanzo, gluten-free crackers and mint cucumber salad.  For a late afternoon pick-me-up, Anar will feature desserts, snacks and ‘mocktails’, such as muddled cucumber, cilantro, mint and soda. Items from Anar will be available for take-away or to enjoy in its warm, open, colorful space.  With seating for 18, Anar will be ideal for an intimate meeting or to settle into a cozy space to work with a delicious beverage and great music.

Anar will be opening later this month at 2040 6th Avenue with business hours of Monday through Saturday from 11 a.m. to 9 p.m.

1. Eltana | Wood-fired Bagel Café

This is the fourth Eltana location and will serve all the same tasty food. Look for some fun additions such as, the Moroccan Shredded Beef sandwich, Aleppo Slaw and a vegetarian breakfast sandwich.


Located: 826 Thomas Street (NW corner of 9th and Thomas)

2. Hurry Curry of Tokyo

The Japanese curry restaurant will take over 3,000 sf to offer lunch, dinner, happy hour and late night happy hour. Sake and beer menus will be offered as well.

Opening in December

Located: Southwest corner of 9th and Harrison Street


pizza3. Ballard Pizza Company

Ethan Stowell will open his third Ballard Pizza Company restaurant which will take over 1,600 sf of space. The restaurant will be serving up slices, whole pies, beer and wine for your enjoyment. Delivery will also be available.

Opening: Early 2016

Located:  Amazon Phase VI building at Mercer Street & Westlake Avenue



4. Huxley Wallace Collective

Three new restaurants by Josh Henderson (of Skillet, Westward and other Seattle-area projects) will also be located in the Amazon Phase VI building. The restaurants will be under the Huxley Wallace Collective and will offer a variety of options for lunch and dinner.

– Poulet Galore: a rotisserie chicken window offering half and whole roasted chicken to go.

– Cantine Bottle Shop and Bar: offering a bar atmosphere for a cocktail or beer after work or pre-evening outing. wine

– Vestal: a sizable chef’s counter surrounded by a coal-fired hearth (as Vestal means “hearth” in Latin) where the menu will include some of Henderson’s most enjoyed food from his childhood, along with favorites from his travels. Word has is Henderson himself will in the kitchen with this one.

Opening: Spring 2016

Located: Amazon Phase VI building at Mercer Street & Westlake Avenue


5. Sam’s Tavern

This will be the tavern’s second location and will offer fancy burgers and $1 Rainier beer. Taking up 5,700 square feet, Sam’s will be open until 2 a.m. which might help pump up South Lake Union’s dismal nightlife.

Opening: January 2016

Location: Northeast corner of 9th & Harrison



Seattleites can’t stop buzzing about Westward & Little Gull Grocery. The Huxley Wallace restaurant, just one year old, made summer in Seattle even sweeter. This nautical eatery on the shore of North Lake Union provides guests with a seaside paradise for dining among a beautiful backdrop of the city skyline.

Enjoy a cocktail from an oversized adirondack chair on the landscaped beachfront, with friends at family style picnic table, or inside at the charming bar. When the sun goes down, snuggle up by the outdoor fire pit to top off the evening. Passing by on a boat? Perfect. Just park on the designated dock and walk right up. How’s that for service?

The cuisine is inspired by the sea and influenced by seasonal ingredients of the Pacific Northwest. Westward offers lunch, dinner, midday, brunch, and beverage menus. One of the restaurant’s most unique features is its in-house store, Little Gull Grocery, which sells bites and cold drinks to take home after your meal or pick up for a picnic.

It’s easy to see what all the buzz is about. Westward & Little Gull Grocery was one of 50 nominees for Bon Appetit’s annual list, America’s Best New Restaurants 2014, and ended up taking the Number 5 spot! Check out why Seattle loves Westward:

Featured photo courtesy of Westward photo gallery.
Westward & Little Gull Grocery

Westward & Little Gull Grocery

  1. Happy first birthday #Westward! Today we celebrate our creative, hard working and amazing team. Thanks for going…  http://fb.me/6Ir5OyDJQ 
  2. Wall of Captains at Westward- I like that they included Kirk and Stubing. #sundaybrunch #lakeunion @… http://t.co/orno1SjNYx
    Wall of Captains at Westward- I like that they included Kirk and Stubing. #sundaybrunch #lakeunion @…  http://instagram.com/p/sX5BLmFm2j/ 
  3. Continuing my birthday weekend w/@ChefJuan36 at Westward. Loving the food, service & ambience! @huxleywallace http://t.co/NU66sWM9FV
    Continuing my birthday weekend w/@ChefJuan36 at Westward. Loving the food, service & ambience! @huxlhuxleywallaceppic.twitter.com/NU66sWM9FV
  4. Lamb and potatoes by the wood-burning oven? Yes please. @ Westward & Little Gull Grocery http://t.co/PoS5eQYJQ4
    Lamb and potatoes by the wood-burning oven? Yes please. @ Westward & Little Gull Grocery http http://instagram.com/p/sWVJ3nDie-/ 


Thai cuisine is now a popular dining option across the Seattle area… I would even venture to say that there are nearly as many Thai restaurants as there are Starbucks locations. But one of the very first of these (if not the first – it’s always hard to say for certain) was Siam Thai Cuisine. Chai Asavadejkajorn was one of the original owners of the first Siam Thai Cuisine, which opened in Capitol Hill on Broadway in 1986.

The Capitol Hill location closed – to much sadness throughout the neighborhood – in May 2009, but Siam Thai was already flourishing in Lake Union and also in Bothell.

This month for our Lake Union restaurant spotlight, we’re featuring Siam Thai Cuisine in our neighborhood!

The Lake Union location opened in October 2010. “We offer authentic Thai food that is higher-end,” says owner Chai Asavadejkajorn. “We want to be modern with a similar feel at our restaurants … [This restaurant] is modern, open, and we have created a fun place to eat.”

That sentiment is echoed to the menus at both the Lake Union restaurant and the Bothell location, where most of the menu items are consistent at both restaurants. Actually, most of the menu items are from the original Siam Thai Cuisine menu – although the menu is getting a makeover for the summer. Asavadejkajorn expects to be releasing that in the next few weeks or so.

One of the favorites at Siam is the Jungle Chicken, with fried, crispy chicken that is stir-fried with pineapple, bell peppers and basil in a tangy garlic-chili sauce. Not surprisingly for a Thai restaurant, Panang Curry is also on the list of popular entrées. “We have the best Panang Curry in the city,” Asavadejkajorn says. “And people used to say we have the best peanut sauce, but now there are too many.”

Siam’s Soy Ginger Salmon, Shu-Chee Catfish or Salmon, and Scallop Prik Paow (sautéed chili scallops) are other favorites.

For Asavadejkajorn, keeping the atmosphere welcoming and the prices affordable is very important. “The treatment of the neighbors here is very important. If people can afford to come out, it keeps the business going,” he said.

Siam has a constantly rotating wine list, with about 40-50 bottles on it at any given time. There are six beers available on tap, and a featured cocktail list that changes every six months or so, in addition to a full service bar.

Dinner is available all day, however a lunch menu is also served during the weekdays to offer smaller portions and lower prices. Siam Thai kitchen hours are 11:30 a.m. until 10:30 p.m. Monday through Thursday, until 11:30 p.m. on Friday, and from 3 – 11:30 p.m. on Saturday and 3 – 10 p.m.

Happy Hour at Siam offers about a dozen small entrées for $5-7 each, martinis for $7, $3.50 draft beers, $3 bottled beers, and $4.50 house wines by the glass. Happy Hour is daily from 3 – 6 p.m. and from 9 p.m. until close, and all day on Monday.


Set along Eastlake Avenue, Sushi Kappo Tamura is the place to enjoy delicious sushi in a casual, Lake Union restaurant environment. Steve Takamura and Taichi Kitamura opened the place in July of 2010.

“We use local ingredients with Japanese style,” says Taichi. “And we source local ingredients as much as we can … we like to buy directly from the farmer and fisherman.” What’s more, they have their own rooftop garden, where the vegetables and herbs used in their dishes are grown.

In addition to sushi classics including salmon, tuna, eel, prawns, and more, the Lake Union restaurant offers delectable oysters and even geoduck. Sushi makes up most of what they offer at the restaurant, although there are several cooked options as well. Their Miso soup and the pork cutlet are two favorites from the cooked side of the menu, as is their Black Cod Filet and the whole Red Snapper.

Oysters on the half shell have been a longtime highlight at Sushi Kappo Tamura. They are also known for their Mustard Greens with Washington Albacore tuna dressed in a delicious almond wasabi sauce. The restaurant’s sushi rolls are updated seasonally, with some long-standing classics as well.

“Our specialty is in Omakase, which features the best of what we have that day,” says Taichi. The meal is $100 per person for seven courses. A sample menu on the website includes oysters, Sushi Kappo Tamura’s signature albacore and mustard greens salad, a mushroom and Alaskan idiot fish dobin mushi, Chef’s choice sashimi and nigiri, flat iron steak, King salmon, and a chestnut butterscotch crème brulée to finish.

With everything at Sushi Kappo Tamura, “our guests can expect good quality at a reasonable price,” Kitamura said. “We want them to spend time, and enjoy good food.” He likes to focus on seasonal and local Pacific Northwest ingredients, while sticking to the authentic Japanese preparation. “It emphasizes the flavors best,” Kitamura says.

Dinner is offered seven days per week at Sushi Kappo Tamura. They also offer their version of brunch between 11 a.m. and 2 p.m. on Saturdays and Sundays. The brunch special includes seven pieces of sushi with sides like the restaurant’s signature soups and rice.

The restaurant has a full bar, as well as wines and beers available to enjoy alongside your meal. Sushi Kappo Tamura has an extensive sake list, with over 50 selections. There are ten wines available by-the-glass, a couple of draft beer options, and a few more by the bottle. Additionally, the restaurant offers a seasonally-changing cocktail list.

Sushi Kappo Tamura is open daily for dinner from 5 p.m. until 9:30 p.m. Monday through Thursday, until 10 p.m. on Friday and Saturday, and till 9 p.m. on Sunday.

Chandler’s Crabhouse celebrated its 25th anniversary as a Lake Union restaurant in Chandler’s Cove late this last year. It’s one of the Schwartz Brothers Restaurants (started in 1973).

“Our original concept was to offer a market of East Coast and Seattle seafood, but that evolved to a West Coast focus after we discovered that’s what our customers wanted,” says General Manager Robert Onstad.

Since their earlier days, the staff and management at Chandler’s Crabhouse has endeavored to source responsibly and sustainably with as much of its seafood and other ingredients as possible. The problem? They haven’t been talking about it!

Chandler’s Crabhouse is making an extra effort to not only spread the word about their longtime best practices in sourcing their ingredients; they are also going the extra mile. Most recently, the restaurant has been going through the arduous process of becoming certified through Monterey Bay Aquarium’s Eco-Certification & Seafood Watch program.

“We try to buy everything as local as we can,” Robert says. “If it’s not local, we’re making sure it’s sustainably sourced … Of course, we’re at the mercy and honesty of the people growing and harvesting the food, and it takes effort and research but it’s worth it.”

Additionally, Chandler’s has partnered with Seattle Central Community College’s culinary department to find more ways to source sustainable ingredients.

“We’re going to do everything we can to participate in how people make their buying decisions, to help meet their needs and what they want to see,” Onstad said. “People want to know where their food comes from … We don’t do it because it’s trendy, we do it because it’s what you’re supposed to do.”

The menu at Chandler’s changes seasonally, of course. They are famous for their Dungeness Crab (which is also a sustainable product at the Lake Union restaurant) from the Strait of Juan de Fuca. “We buy more than any other restaurant in the city,” Robert says. They also have several varieties of fresh oysters available throughout the year. Another favorite, and signature dish at Chandler’s Crabhouse is the Whisky Crab Soup. Their chowder is made Northwest-style, with both surf and razor clams. The Crab Rockefeller, made with Dungeness crab legs, creamed spinach, bacon and hollandaise sauce is a popular item as well.

While Chandler’s prides itself on it’s classic menu (for both seafood and items sourced from the land), they are going to be introducing more unique items in the near future.

For six years running, Chandler’s has received a Wine Spectator Award of Excellence for their wine list, which is heavy on the Northwest side. Their wines are largely from small production wineries, and the restaurant actually has a winemaker on staff whose wine they sell in-house. “We’re really committed to local,” Robert says. Chandler’s has over 200 bottles on their list, with around 30 white, red and sparkling options by-the-glass.

On the beer side of things, they have eight or nine rotating draft beers, continuing their commitment to local brands as well as a few national favorites. The cocktail menu changes seasonally, for a fresh new specialty in spirits to enjoy, alongside the Lake Union restaurant’s full bar. There are also a couple of ciders available for those inclined (or those looking for a gluten-free option).

“We have menu items that are gluten free, vegan, and vegetarian,” Onstad said. “We want our customers to see that we understand those needs and take them seriously.”

Chandler’s Crabhouse is open for lunch Monday through Friday from 11:30 a.m. until 3 p.m., and for dinner Sunday through Thursday from 4 – 9 p.m. and Friday and Saturday from 4 – 10 p.m. Happy Hour is seven nights a week (in the lounge only) from 3 p.m. until close, with wines by the glass and appetizer specials and $1 off draft and bottled beers. There is also a weekend brunch from 11:30 a.m. until 3 p.m. on Saturday and from 9 a.m. until 3 p.m. on Sunday.

Featured photo of Chandler’s Raw Bar display, courtesy Chandler’s Crabhouse.

As much as we count ourselves lucky for all that Seattle and greater Northwest offers… the gray and wet winters can get a little long.  Fortunately, our South Lake Union neighborhood offers some fun options to get out, kick back, with wide variety of choices to enjoy happy hours.  This is just a sampling to get you started!

  • Paddy Coynes’ has been a favorite watering hole in the SLU neighborhood since 2004. You can walk there from all SLU locations and most importantly the SLUT station for that safe ride back home. Gather with friends and meet your neighbors at Paddy’s Happy hour and enjoy traditional Irish food and music.  For those of us who are Irish or just Irish in spirit, Paddy Coyne’s offers an Irish Club for members who can receive a 10% discount, t-shirt, and membership card.  Live Irish Music Sessions every Sunday evening and street parking is available. Every Tuesday is Trivia nights for “Geeks who drink”: 8pm. Daily Happy Hour: 3-6pm and 10 pm-midnight.
  • Whole Foods SLU Oyster Happy Hour features amazing oysters on the half shell for just $0.69 each! The freshest of oysters are from shore to the store in 12 hours. Fremont Brewing Company will feature selected tap pairings. Join the event on the Facebook page.
  • Daniels’ Broiler Happy Hour bar menu and live piano bar music has generated a faithful following. The live piano bar features Kacey Evans with his “broad repertoire that begins with jazz and standards, but includes rock, country, hip-hop, and up-to-the-minute throwaway pop. His warm baritone voice, instrumental acumen, sardonic wit, and amenability to requests make him an audience favorite.” You can find Kacey at the piano on Tuesday, Wednesday & Thursday 7:00pm – 11:00pm, Friday & Saturday 8:00pm – Midnight. Happy Hour 4:00-6:30pm and 9pm-close, 7 nights a week.
  • The Lobby Bar at Pan Pacific is known for its elegant urban décor and ever-changing drink menu. Enjoy your libations in the intimate and modern interior or the seasonal outdoor patio boasting some of the best views of the Space Needle in the city. The cucumber Cosmo and Eco Mojito pair beautifully with Chef John Howie’s Kal-bi-pork medallions and Kobi Beef Burgers. Happy Hour features $4 draft beer, $6 well cocktails. Small plates and featured wine specials, weekdays 4:00 – 8:00 p.m.
  • Chandler’s Crabhouse offers a most incredible view of Lake Union and happy hour is a fun way to take it in. Happy hour is seven nights a week from 3pm to close. SLU cardholders can get an amazing 25 cent happy hour when you “like” Chandler’s on Facebook. Specials offered on appetizers and wines by the glass as well as $1 off all draft and bottled beer. Sun-Sat, 3:00pm to close (In the lounge only).

Featured photo from GoTime.com.

CricketNeed a little extra protein in your diet? If you don’t have a squirmish stomach and are feeling a bit adventurous, head down to Shanik, a modern Indian restaurant on South Lake Union, and taste the cricket paratha. Its a flat bread made with multiple ingredients which include crickets! 100 crickets go into each paratha which is topped with different flavored chutneys.

Restauranteur, Meeru Dhalwala, became interested with the idea of serving food that included bugs after reading an article in the New York Times Magazine and was enticed by a quote, “Insects can feed the world. Cows and pigs are the S.U.V.’s; bugs are the bicycles.” Its very common in many cultures around the world for bugs to be included in people’s everyday diet. Americans have come to know insects as something that is dirty and unclean. Dhalwala hopes she can change that perception and has experimented by offering a pizza with whole crickets on top. She realized that seeing 60 whole insects laying on top of a pizza was not all that enticing to Americans and pulled it from the menu. She decided to to try something a bit more subtle by grinding the crickets up and including them in the ingredients for paratha. Crickets add a toasty flavor to the bread as well as protein and iron.