Our number one overall pick goes to family run and Wine Spectator grand award winner, Canlis. The birthplace of Northwest cuisine they offer simply unforgettable food. It’s a journey of culinary pleasures. A commitment to hard work and high standards. Consistently excellent. Food that makes you smile. Time deliciously spent. Fine service, and one of the best views in the city.
Canlis Restaurant(206) 283-3313
reserve online
The Herbfarm believes that chefs who cook with local ingredients—season by season, year after year—develop a more complete understanding of the foods than chefs who do not. This understanding can give rise to greater expressions of the food, its preparation, and enjoyment. The Herbfarm believes that supporting local farmers, foragers, cheesemakers, wineries, and fishermen helps preserve local foods. Only the best and freshest local meats, farm raised produce grown on there own farm. A destination dinning experience.
The Herb Farm
14590 NE 145th Street
Woodinville, Wa
The Reservation Line: (425) 485.5300 - Phone lines open at 10AM Pacific time. Call to check availability and make your reservation.
Opening in 2005 CRUSH has quickly become a destination for an unparalleled dining experience in Seattle. Where else in the world will you find Fresh Local Geoduck “Ceviche”? Chef Jason Wilson’s approach and inspiration to food has been noted as Modern American, with personal influences and French technique. Using the best ingredients, focusing on quality first, the seasons & relationships with the best producers and growers dictating the ingredients has been the philosophy to our cuisine. Jason was chosen by Food and Wine magazine in 2006 as a “Best New Chef”, nominated in 2008 for the Best Chef Northwest by the James Beard Foundation among many other accolades.
Rovers is a top pick with food best described as the cuisine of the Pacific Northwest refined by a French accent. The Chef in the Hat provides the French accent while the bounty of the Pacific Northwest provides the raw ingredients. We do not serve classical French food. Instead we use traditional French techniques to tease out the flavors of the region’s best ingredients. Chef Thierry Rautureau is passionate about sourcing ingredients that are local, sustainable, organic, and seasonal. He buys from a variety of purveyors that include mushroom foragers, Washington State cheese makers, and area farmers.
The Dahlia Lounge checks in at number five. For nearly 20 years now Star Chef Tom Douglas and his Dahlia have defined Northwest cuisine. A foodie must…standout service, and several, now iconic dishes.
Tilth checks in this year at number six. Located in Wallingford serves sublime certified organic new American cuisine featuring a bounty of seasonal and local ingredients. Winner of the 2009 James Beard Award for Best Chef Northwest, Chef Maria Hines has been turning heads and palates on the national culinary scene since she took the helm at Earth & Ocean in 2003. In 2005, she was named one of Food & Wine Magazine’s 10 Best New Chefs. 
Chef Joseba Jiménez de Jiménez’s Harvest Vine offers unwavering commitment to authenticity that is apparent in every plate. He constantly searches for genuine Basque ingredients imported from Spain and France or grown here to his particular specifications. His menus are ever evolving as he cultivates new relationships with purveyors and growers. His unending quest for ingredients has yielded everything from hake and sardines caught off of the coast of San Sebastian to 5 week old milk fed organic lamb from Bainbridge Island and Galician padrón peppers grown in Palo Alto.
Number eight is Spring Hill. Elegant, contemporary, fresh, executed with care and confidence. Spring Hill in West seattle brings together the culinary talents of one of the northwest’s emerging chefs with the contemporary design. Mark Fuller, co-owner/chef is responsible for the creativity that is the hallmark of Spring Hill cuisine. He oversees the culinary direction of the business, including all menu production and overall management of the staff.
spring hill
4437 california ave sw
Seattle, Wa
(206) 935-1075
On Capitol hill, Lark offers a range of small plates, allowing you to savor courses of cheese, charcuterie, vegetables, grains, fish, and meats. We work with local artisans, farmers, and foragers for an ever-changing selection that offers the best of each season, bright and intense with summer, heartening and rich in the fall. Chef Sundstrom’s version of small plates is intended to inspire communal dining with waves of courses coming to your table, a blend of simple, seasonal, classic, and adventurous dishes. 
Matt’s in the Market closes out our top 10 list. Located in the Pike place market it is a local standout for its quality and ever changing “market” fresh ingredients.