These are the West’s culinary roots––the classic restaurants that weave together culture, atmosphere, and the best ingredients
Photo by Danny Lund; written by Jan Newberry
In 2008, this landmark ditched the sauced fish fillets and chops that made it famous, and recruited chef Jason Franey from Michelin-starred Eleven Madison Park in New York City. Now classics like prawns sautéed in dry vermouth appear alongside Franey’s more modernist smoked foie gras. The restaurant’s 180° views of Lake Union and the Cascade Range remain, as do traditions that require men to don a jacket to sit at certain tables.