There are so many incredible restaurants in Seattle, it can be tough to decide where to eat. To help you narrow down your options, we’ve rounded up our 8 favorite places in town to get your fix of delicious eats.
A boat-shaped pho shop in Little Saigon, Pho Bac was the pioneer of Seattle’s Vietnamese dining scene, and Yenvy and Quynh-Vy Pham’s second-generation family business has expanded its menu with modern takes on classics like brisket pho or banh mi hap (a steamed baguette). With bar snacks and cocktails to match, this tropically hip spot is a must.
Recommended:-The 8 Best Hotels in Charleston SC
A saltwater bivalve mollusk, oysters filter the water that they live in, removing toxins and nutrients that would otherwise damage marine habitats. In a single hour, two to three gallons of water pass through an oyster’s valves and gills, removing organic particles that could cause a condition called eutrophication.
Oysters are a vital part of the ecosystem, providing habitat for other species such as mussels and barnacles. Their filtration system helps prevent an algae bloom from developing, which consumes oxygen and disrupts the entire ocean environment.
Oysters are also a rich source of essential vitamins, minerals and mood-boosting antioxidants such as iodine and phosphorus. In addition, oysters contain a unique antioxidant called 3,5-Dihydroxy-4-methoxybenzyl alcohol (DHMBA) that is 15 times stronger than vitamin E at preventing oxidative stress.
What started out as a simple, inexpensive Asian fast food dish quickly became the go-to meal for local Seattelites. It’s a phenomenon that’s to Seattle what cheesesteak is to Philly, BBQ is to Texas, and key lime pie is to South Florida.
Teriyaki is a Japanese style of cooking that involves marinating meat or fish in a sweet, soy-based sauce before grilling or pan-frying. The resulting dish is known for its glossy, lustrous glaze.
Traditionally, the sauce is made with soy sauce, sake (or mirin) and sugar. The sugar helps give the sauce its signature sweetness while the soy sauce adds saltiness and umami flavor.
The chicken teriyaki dish can be prepared on the stove, in a slow cooker, or even on the grill. The teriyaki marinade tenderizes the chicken and makes it incredibly moist and juicy.
You can serve this chicken teriyaki recipe over brown or white rice with steamed vegetables. Broccoli florets, snap peas and bell peppers are all good choices. It’s a great 30-minute meal that’s easy to make and perfect for weeknight dinners!
3.Short rib pho
Seattle is home to some of the best coffee in the world, but this city also has its share of hearty pho. And if you’re looking for a place to get a big bowl of pho and some creative drinks, look no further than Pho Bac Sup Shop in the International District.
They have giant bowls of pho, twice-fried chicken wings, pork sausage sliders and French fries, plus some pretty inventive cocktails like their Unfortunate Cookie Mix (broken fortune cookie pieces, peanuts, chili oil). We were particularly charmed by the What’s Up Pho Bac(k), a bourbon shot infused with pho spices poured into a chaser of broth.
The slow-cooked short rib pho is truly legendary. The meat is tender and holds its shape while simmering for hours, and the broth is incredibly rich and flavorful.
4.Triple coconut cream pie
One of the most popular desserts on the menu at Tom Douglas restaurants is this triple coconut cream pie. This old-school diner-style pie is made up of coconut crust, a fluffy pastry cream infused with shredded coconut and toasted coconut flakes on top.
This is a favorite at almost every Tom Douglas restaurant and it is a must-try for those who love pies. There is just something about the combination of a flaky coconut crust, fluffy pastry cream, and toasted coconut flakes that is simply irresistible!
The pie is also topped with generous shreds of white chocolate and thick whipped cream. It is a perfect way to end your meal!
This pie takes a little prep time and is best made the day before you plan to serve it. You can make the coconut pastry cream a day ahead and store it covered and refrigerated, but fill and top the pie only when you are ready to serve.
If you’re in the market for a hot dog, there’s no shortage of options in Seattle. You can find them stuffed in a bun with cream cheese or wrapped in a tortilla and grilled, and there’s even a frankfurter shop right down the street from Pike Place Market.
Hot dogs are a popular lunch item across the United States and are available in a wide variety of flavors, including beef, pork, chicken, turkey, and vegetarian options. They can also be steamed, smoked, or cooked in a barbecue.
A hot dog’s primary ingredient is meat, which can be made from beef, pork, or poultry (typically chicken), and then seasoned with salt and pepper. Other ingredients include spices, food starch, water, corn syrup, and sodium nitrite, which gives the meat its pink color.
Hot dogs are most often derived from factory farms, which raise animals in unhumane conditions and force them to live on small, cramped stalls. They also often are fed antibiotics to promote growth and prevent disease.
Seattle is famous for its pho and teriyaki, but there are many other great dishes to try. From neighborhood restaurants that deliver vivid, personal fare to world-class sushi destinations and everything in between, the city’s restaurant scene has it all.
A tossed salad is always a crowd pleaser, but Canlis’s version of the classic is especially tasty. The addition of smoked bacon adds a deep savory flavor, while scallions and mint tuck in nicely against the tangy vinaigrette.
The toasted sunchokes are served in a meyer lemon sauce with crackly grilled nori sheets, but it’s the dashi broth—made with $100-per-sheet kombu—that makes this dish stand out as something truly special.
At the helm of Canlis, chef Aisha Ibrahim brings her Asian roots to her Japanese-influenced menu. Her food is a reflection of her lifelong travels and cooking education. She says that being able to speak her native Binisaya is something she is always gratified by and enjoys when she’s in the kitchen. She also likes that Canlis is a place where people feel welcome, even if they’ve never eaten here before.
What started as a quaint little yogurt bar at Pike Place Market has blossomed into a cult favorite. They use a lot of technology and a little bit of luck to crank out batches of high-quality yogurt that rival the best in the country. The most impressive thing about their wares is that they are all natural, rBST-free, and made from scratch in small batches over a proprietary five-day process.
What really stands out is their passion fruit flavored version, which is a real treat. They also make a few other flavors, from the more traditional lemon and lime to the exotic pink guava and strawberry variants.
They even have a snazzy tasting room to boot. Located in the heart of downtown Seattle, it’s a great way to sample their latest creations and pick up your weekly grocery delivery. For all you foodies out there, you owe it to yourself to give them a try! You may not be able to afford it right away, but you’ll be glad you did!
Dick’s Deluxe is a burger on steroids: two 1/8-pound patties of 100% beef, stacked with American cheese, lettuce, and mayonnaise. Chopped pickle relish gives it an added touch of tangy sweetness, while a bun holds everything together without adding any extra grease or breadiness.
Seattle’s beloved burger joint has been serving juicy burgers, hand-cut fries and creamy old fashioned shakes for over 67 years. It’s a place where Seattleites can go for a quick meal when they need it, and it’s also a favorite of artists like Macklemore and Sir Mix-a-Lot.
The original Dick’s Drive-In opened in Wallingford in 1953 and quickly became a success. Since then, other locations have opened on Capitol Hill in 1955, Holman Road in 1960, Lake City in 1963 and Queen Anne in 1974.
This week, Dick’s is celebrating their 69th anniversary with “19-cent Burger Day.” For three days, they’re rolling back the price of a hamburger or cheeseburger to its original 19 cents. However, there is a limit of one 19-cent burger per customer present at the window (not waiting in your car).