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Talk about a city building a big ego: another set of "Best of..." awards have been bestowed to some of Seattle's finest culinary talent in Travel + Leisure Magazine's "50 Best New U.S. Restaurants." The judges were set on finding restaurants and chefs that owned a sense of culinary ambition--okay, crazy enough to dare to open in a shaky economy--who also brought a warm, welcoming and innovative approach when it came time to cooking a meal. Entire list of restaurants after the jump.
Proving Seattle's hot bed of talented chefs can no longer be overlooked, T+L named the following best new Seattle restaurants to its 2009 list. Restaurants include:
Quinn's (Chef Scott Staples / Capitol Hill)
Pike Street Fish Fry (Chef Michael Hebberoy / Capitol Hill)
Spring Hill (Chef Mark Fuller / West Seattle)
Joule (Chefs Rachel Yang and Seif Chirchi / Wallingford)
How to Cook a Wolf (Chef Ethan Stowell / Queen Anne)
Poppy (Chef Jerry Traunfeld / Capitol Hill)
Corson Building (Chef Matt Dillon / Georgetown)
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Have to say, I was pretty impressed with Joule and Quinn's. How to cook a wolf? You can go f%#$ yourself if you think I'm going to wait 2hrs for a table because you feel it's below you to book reservations.
I agree that the wait is awful,but the worst part of the dinning experience there is that THE FOOD/VALUE FOR YOUR MONEY IS NOT WORTH IT!