Part of our Best of the Best Restaurants cover story

This article appears in print as the cover story of the September 2018 issue. Read more from the Best of the Best Restaurants feature story here. Click here to subscribe.

Part of our Best of the Best Restaurants cover story

Cast your votes for the best restaurants in the Seattle area

Restaurants come and go every year, but these new spots are the sort of places we’re hoping will become perennial favorites.

A hot, juicy hamburger is as classic—and American—as apple pie, yet it straddles several current food trends, including the rise of comfort food and the desire for a fast, affordable meal that is made with integrity—a game we’re always upping in S

When you feel compelled to leave the city and immerse yourself in nature, when you seek to sit in quiet amazement at the wondrous foraged and farm-raised foods our Pacific Coast region provides, and to be waited on with warmth by a knowing staff b

Eating your fill takes on a whole new meaning when you travel to these destinations. It’s all about the food you experience, from highbrow to low and everything in between.

When Eric Tanaka, executive chef and business partner for Tom Douglas’ restaurant group, suggested that it might be interesting to create a frozen sake juice box (as seen in Japan), Adam Chumas ran with the idea.