Pro tips: where Seattle chefs love to eat around the city

Owner and executive chef Eric Donnelly of Rockcreek Seafood and Spirits and FlintCreek Cattle Co is a big fan of Oliver's Twist for a drink after work. Keep clicking for all the hot spots our Seattle chefs and owners suggest.
DEI Creative

Matt's in the Market, executive chef and owner Matt Fortner: "My favorite place to go for dinner is Asadero in Ballard. Great place to smash a margarita and a steak. Tortillas are great as well. La Carta de Oaxaca is a long time favorite for us as well, and Le Pichet would be my favorite for a long lazy lunch. Great food and lovely wine. The lady who cooks at Katina's Kitchen makes the best omelette I’ve ever had. I live super close and frequent the place as much as I can. Also, we go to Ocean Star a lot for dim sum. I love pizza and hamburgers. Big Mario’s and the Alibi Room are my favorites right now, but Rocco’s in Belltown makes a mean slice as well. Mike's Chili and Brave Horse Tavern make the best burgers. Really love Cafe Besalu for pastry along with Neilsen’s Pastries. By far my favorite cheap eat is Oriental Mart in the Pike Place Market, super awesome food." — **Matt's in the Market, executive chef and owner Matt Fortner**: "My favorite place to go for dinner is Asadero in Ballard. Great place to smash a margarita and a steak. Tortillas are great as well. La Carta de Oaxaca is a long time favorite for us as well, and Le Pichet would be my favorite for a long lazy lunch. Great food and lovely wine. The lady who cooks at Katina's Kitchen makes the best omelette I’ve ever had. I live super close and frequent the place as much as I can. Also, we go to Ocean Star a lot for dim sum. I love pizza and hamburgers. Big Mario’s and the Alibi Room are my favorites right now, but Rocco’s in Belltown makes a mean slice as well. Mike's Chili and Brave Horse Tavern make the best burgers. Really love Cafe Besalu for pastry along with Neilsen’s Pastries. By far my favorite cheap eat is Oriental Mart in the Pike Place Market, super awesome food."

Nick Jurich

Metropolitan Grill, executive chef Stan Ross: My favorite place to go on my day off is La Cabaña on 105th off Aurora. The chef and owner is a great guy who will stop by your table and make sure you feel welcomed. He sometimes sits down for a chat about the food, his childhood in Honduras, or whatever else comes up! La Cabaña specializes in Central American dishes as well as some traditional Mexican ones. It's just one of those places that there is not a wrong choice on the menu. My go-to meal here is the Molcajete. There is nothing better on a cold and rainy Seattle day than the perfectly balanced flavors of this ancient dish. It stands out for its uniqueness as there nothing in Seattle like it. From the basalt dish that is is served in, to the spicy broth that complements the perfectly seared carne asada, down to the texture contrast of the chorizo that bursts with every bite. Yet, what sends the dish over the top is the finishing touch of queso fresco. The fat from the cheese turns the broth rich and creamy. — **Metropolitan Grill, executive chef Stan Ross**: My favorite place to go on my day off is La Cabaña on 105th off Aurora. The chef and owner is a great guy who will stop by your table and make sure you feel welcomed. He sometimes sits down for a chat about the food, his childhood in Honduras, or whatever else comes up! La Cabaña specializes in Central American dishes as well as some traditional Mexican ones. It's just one of those places that there is not a wrong choice on the menu. My go-to meal here is the Molcajete. There is nothing better on a cold and rainy Seattle day than the perfectly balanced flavors of this ancient dish. It stands out for its uniqueness as there nothing in Seattle like it. From the basalt dish that is is served in, to the spicy broth that complements the perfectly seared carne asada, down to the texture contrast of the chorizo that bursts with every bite. Yet, what sends the dish over the top is the finishing touch of queso fresco. The fat from the cheese turns the broth rich and creamy.Metropolitan Grill

Rider, executive chef Dan Mallahan: "If I have the time to actually dine, Tarsan I Jane. Prefecte and Alia are doing some pretty special things. One of the best meals I have had in Seattle. If I am grabbing something quick it's definitely Supreme pizza in West Seattle, it's my absolute favorite. "The Rick and Morty" (Ricotta and Mortadella) and classic Double Pepperoni with lots of parm and chili flakes. And the crust! So good. I love that they do single slices too. I'm a big bourbon, whiskey and rye fan so if I'm snagging a quick nightcap it would have to be Canon. One of the best brown liquor lists I have ever seen. Another super cool spot is Life on Mars also in Capitol Hill. Music, vinyl, and some rad cocktails. They also have a pretty solid vegan bar menu with some good snacks." — **Rider, executive chef Dan Mallahan**: "If I have the time to actually dine, Tarsan I Jane. Prefecte and Alia are doing some pretty special things. One of the best meals I have had in Seattle. If I am grabbing something quick it's definitely Supreme pizza in West Seattle, it's my absolute favorite. "The Rick and Morty" (Ricotta and Mortadella) and classic Double Pepperoni with lots of parm and chili flakes. And the crust! So good. I love that they do single slices too. I'm a big bourbon, whiskey and rye fan so if I'm snagging a quick nightcap it would have to be Canon. One of the best brown liquor lists I have ever seen. Another super cool spot is Life on Mars also in Capitol Hill. Music, vinyl, and some rad cocktails. They also have a pretty solid vegan bar menu with some good snacks."
Hotel Theodore

Pablo y Pablo, regional executive chef Oscar Monroy: "I love going to Le Caviste, it's an intimate, small wine bar with really great hospitality and well executed a la carte dishes. My go to for the price is right has to be Fogon Cocina Mexicana...so much value for almost nothing. Service is family friendly, free tostada on the house when you sit, and the environment makes me feel either in Mexico City or East Los Angeles where I was raised." — **Pablo y Pablo, regional executive chef Oscar Monroy**: "I love going to Le Caviste, it's an intimate, small wine bar with really great hospitality and well executed a la carte dishes. My go to for the price is right has to be Fogon Cocina Mexicana...so much value for almost nothing. Service is family friendly, free tostada on the house when you sit, and the environment makes me feel either in Mexico City or East Los Angeles where I was raised."
Courtesy @heavyrestaurantgroup

Heartwood Provisions, executive chef Kim Cosway: Dahlia Bakery for a veggie breakfast sandwich with the addition of ham. They serve it on a house-made English muffin. I usually pick up sandwiches for my boyfriend and me before we go on road trips. A dog biscuit too for his dog, Mochi. Green Leaf in Belltown, for the grilled beef in betel leaves with fermented fish sauce. It’s addicting, and on happy hour! It’s one of my favorite places to watch sports, too! Pho Bac on Rainier and Byron is literally in my back yard. The beef pho with rare beef, meatballs, and tendon is good for the soul. I eat there as often as once a week. — **Heartwood Provisions, executive chef Kim Cosway**: Dahlia Bakery for a veggie breakfast sandwich with the addition of ham. They serve it on a house-made English muffin. I usually pick up sandwiches for my boyfriend and me before we go on road trips. A dog biscuit too for his dog, Mochi. Green Leaf in Belltown, for the grilled beef in betel leaves with fermented fish sauce. It’s addicting, and on happy hour! It’s one of my favorite places to watch sports, too! Pho Bac on Rainier and Byron is literally in my back yard. The beef pho with rare beef, meatballs, and tendon is good for the soul. I eat there as often as once a week.Catherine Tonner/Heartwood Provisions

Cafe Presse and Le Pichet, executive chef and co-owner Jim Drohman: "Bar del Corso...although the pizza is very good, I often make a meal of the seasonal non-pizza small plates they offer, like the grilled octopus and the house-made Calabrian sausage. At Tamarind Tree, I always get the green mango salad with grilled shrimp and for dessert, banana cake with coconut cream. Saigon Deli has a great mixed cold cut bahn mi, grilled pork bahn mi and maybe one of those crazy green sponge cakes for dessert. Good Weather Cafe and Bike Shop has friendly prices for solid European wines, always a good French rose available, one of the prettiest courtyards in the city for when it's sunny." — **Cafe Presse and Le Pichet, executive chef and co-owner Jim Drohman**: "Bar del Corso...although the pizza is very good, I often make a meal of the seasonal non-pizza small plates they offer, like the grilled octopus and the house-made Calabrian sausage. At Tamarind Tree, I always get the green mango salad with grilled shrimp and for dessert, banana cake with coconut cream. Saigon Deli has a great mixed cold cut bahn mi, grilled pork bahn mi and maybe one of those crazy green sponge cakes for dessert. Good Weather Cafe and Bike Shop has friendly prices for solid European wines, always a good French rose available, one of the prettiest courtyards in the city for when it's sunny."
Bob Peterson

Elliott's Oyster House, executive chef Robert Spaulding: I love to eat at Mendoza’s Mexican Mercado in North Seattle and Buddha Ruksa in West Seattle. Sitting on a barstool and eating Gorditas on a clay plate from Mendoza’s...I have cravings for them that pop up out of nowhere...succulent pork in handmade tortillas, fresh cheese, and spicy homemade salsas, tamales, chiles rellenos, and anything hot at Mendoza’s nestled in their handmade tortillas, it is like walking through a door into Mexico. The Crispy Garlic Chicken at Buddha Ruksa is transcendental; people I know call it 'crack chicken.'" — **Elliott's Oyster House, executive chef Robert Spaulding**: I love to eat at Mendoza’s Mexican Mercado in North Seattle and Buddha Ruksa in West Seattle. Sitting on a barstool and eating Gorditas on a clay plate from Mendoza’s...I have cravings for them that pop up out of nowhere...succulent pork in handmade tortillas, fresh cheese, and spicy homemade salsas, tamales, chiles rellenos, and anything hot at Mendoza’s nestled in their handmade tortillas, it is like walking through a door into Mexico. The Crispy Garlic Chicken at Buddha Ruksa is transcendental; people I know call it 'crack chicken.'"Oly Social/Aly Thompson

Cedarbrook Lodge, executive chef Adam Stevenson: Mashiko in West Seattle for sushi...one of the best aspects of Mashiko is the edgy attitude Hajime has, and the cooks choose the music. His sustainable approach to sushi is pretty darn good too. I'd suggest Lionhead for the sily eggplant salad, it's a near perfect dish. I also like Nirmal's for goat shahjahani, paneer makhan masala, and the assorted vegetable pakoras. At Roti, the dal makhani is my favorite dal dish in the city. — **Cedarbrook Lodge, executive chef Adam Stevenson**: Mashiko in West Seattle for sushi...one of the best aspects of Mashiko is the edgy attitude Hajime has, and the cooks choose the music. His sustainable approach to sushi is pretty darn good too. I'd suggest Lionhead for the sily eggplant salad, it's a near perfect dish. I also like Nirmal's for goat shahjahani, paneer makhan masala, and the assorted vegetable pakoras. At Roti, the dal makhani is my favorite dal dish in the city.
Cedarbrook Lodge

Eight Row, owner and executive chef David Nichols: "On my day off I love hitting up Pioneer Square D&E for their $12 fried chicken sandwich. This is a steal of a deal available at all times that they are open. The small space is charming with great happy hour offerings. Another favorite of mine is hitting up Xi'an Noodles. This place where you order at the counter and try to find a seat at the crowded space is not to be missed...cheap hand-pulled noodles you can either order ‘dry’ or in a broth." — **Eight Row, owner and executive chef David Nichols**: "On my day off I love hitting up Pioneer Square D&E for their $12 fried chicken sandwich. This is a steal of a deal available at all times that they are open. The small space is charming with great happy hour offerings. Another favorite of mine is hitting up Xi'an Noodles. This place where you order at the counter and try to find a seat at the crowded space is not to be missed...cheap hand-pulled noodles you can either order ‘dry’ or in a broth."
Brant Martin

Gourmondo, executive chef Bill Morris: "Joule for short ribs, Bramling Cross for fried chicken, Café Juanita for special occasions and just simply awesome and amazing dishes, Raccolto for fun, Lakehouse for a few different inventive dishes...octopus, pork loin, vegetable composures, and lastly La Carte de Oaxaca. For casual and cheap eats…if I have said once, I have said it hundreds…I tend to gravitate towards El Rinconsito in Burien. It is always tasty, quick, as authentic as you could hope for and more closely resembling further most southern counterparts than 'Americanized' fare, plus it's open super late, especially on weekends which is key for me. Finally, Gyro Heroes in West Seattle. Good guys serving some tasty gyros and awesome Greek Fries...order spicy." — **Gourmondo, executive chef Bill Morris**: "Joule for short ribs, Bramling Cross for fried chicken, Café Juanita for special occasions and just simply awesome and amazing dishes, Raccolto for fun, Lakehouse for a few different inventive dishes...octopus, pork loin, vegetable composures, and lastly La Carte de Oaxaca. For casual and cheap eats…if I have said once, I have said it hundreds…I tend to gravitate towards El Rinconsito in Burien. It is always tasty, quick, as authentic as you could hope for and more closely resembling further most southern counterparts than 'Americanized' fare, plus it's open super late, especially on weekends which is key for me. Finally, Gyro Heroes in West Seattle. Good guys serving some tasty gyros and awesome Greek Fries...order spicy."
Gourmondo

Hitchcock Restaurant Group, chef and owner Brendan McGill: "When I can get a sitter and go out in Seattle with my wife I’ve gone to Tsukushinbo more regularly than anywhere else. The experience always feels so personal, the selection of fish is broad and always superb quality, and I love the vegetable dishes as well as the sushi. After an event or for a team gathering, there is no better place to meet up than Le Caviste. David Butler is a national treasure, the wine is expertly selected, the charcuterie and cheese boards are bonkers, and I love that they keep a separate fish and meats charcuterie working. My favorite cheap eats are Big Mario's, Saigon Deli, Il Corvo, Pasta Casalinga, and the 'new' Post Alley Pizza." — **Hitchcock Restaurant Group, chef and owner Brendan McGill**: "When I can get a sitter and go out in Seattle with my wife I’ve gone to Tsukushinbo more regularly than anywhere else. The experience always feels so personal, the selection of fish is broad and always superb quality, and I love the vegetable dishes as well as the sushi. After an event or for a team gathering, there is no better place to meet up than Le Caviste. David Butler is a national treasure, the wine is expertly selected, the charcuterie and cheese boards are bonkers, and I love that they keep a separate fish and meats charcuterie working. My favorite cheap eats are Big Mario's, Saigon Deli, Il Corvo, Pasta Casalinga, and the 'new' Post Alley Pizza."
Suzi Pratt

Hollywood Tavern, co-owner Thomas Self: "When my wife, Jenn, and I lived in Ballard years ago, we were regulars at a tapas joint called Ocho. They consistently served great food and drinks, and the service was spot on. Otherwise, once a year, we used to go to Art of the Table. We loved the chef-owner feel and experience in their former tiny space. For cheap eats, we used to frequent Mr. Gyros." — **Hollywood Tavern, co-owner Thomas Self**: "When my wife, Jenn, and I lived in Ballard years ago, we were regulars at a tapas joint called Ocho. They consistently served great food and drinks, and the service was spot on. Otherwise, once a year, we used to go to Art of the Table. We loved the chef-owner feel and experience in their former tiny space. For cheap eats, we used to frequent Mr. Gyros."

Lindsay Wagner/Hollywood Tavern

Gather Kitchen and Bar, executive chef Ryan Donaldson: "Manolin always has a great selection of small plates and cocktails, everything is well executed and relatively inexpensive. I discovered Bongos soon after it opened years ago and have been going back ever since, I love to grab it and then walk over to Green Lake with the kids for a little picnic. I discovered Pink Bee for curry and sandwiches when we were building out Gather, they have cheap braised pork shank sandwiches and plates...I used to eat it twice a week, and still go back." — **Gather Kitchen and Bar, executive chef Ryan Donaldson**: "Manolin always has a great selection of small plates and cocktails, everything is well executed and relatively inexpensive. I discovered Bongos soon after it opened years ago and have been going back ever since, I love to grab it and then walk over to Green Lake with the kids for a little picnic. I discovered Pink Bee for curry and sandwiches when we were building out Gather, they have cheap braised pork shank sandwiches and plates...I used to eat it twice a week, and still go back."
Courtesy Gather Kitchen and Bar

Tutta Bella Neapolitan Pizzeria, executive chef Brian Gojdics: "On my nights off, I generally stay in and cook at home, but I really like Un Bien, Mai Thaiku, and Mike's Noodle House. At Ba Bar, I go for the Mi Vit Tiem and the Bánh Cu?‘n HàNội style. I will go to Green Leaf and Tamarind Tree for banh cuon. I am a sucker for it. I will eat soup noodles any time that I can! I like Dick's Drive-In, there is a time and a place to eat there! Foreign National has bao that is stuffed with a cheeseburger that is one of the best things I have eaten this year." — **Tutta Bella Neapolitan Pizzeria, executive chef Brian Gojdics**: "On my nights off, I generally stay in and cook at home, but I really like Un Bien, Mai Thaiku, and Mike's Noodle House. At Ba Bar, I go for the Mi Vit Tiem and the Bánh Cu?‘n HàNội style. I will go to Green Leaf and Tamarind Tree for banh cuon. I am a sucker for it. I will eat soup noodles any time that I can! I like Dick's Drive-In, there is a time and a place to eat there! Foreign National has bao that is stuffed with a cheeseburger that is one of the best things I have eaten this year."Tutta Bella Neapolitan Pizzeria

Purple Cafe and Wine Bar, executive chef Rhabbie Coquia: 45th Stop...they have awesome poke bowls, everything they have is awesome. Hot As Pho...their special pho is awesome. Oriental Mart hidden inside Pike Place Market...a Filipino restaurant serving amazing Filipino plate lunch. Come early, because if they run out they are done. Mee Sum Pastry has awesome dim sum to go, something to eat while walking downtown to get you to the next food place. SOI has awesome happy hour. Me and my wife usually order everything in the happy hour and just take the rest to go for late night eats at home." — **Purple Cafe and Wine Bar, executive chef Rhabbie Coquia**: 45th Stop...they have awesome poke bowls, everything they have is awesome. Hot As Pho...their special pho is awesome. Oriental Mart hidden inside Pike Place Market...a Filipino restaurant serving amazing Filipino plate lunch. Come early, because if they run out they are done. Mee Sum Pastry has awesome dim sum to go, something to eat while walking downtown to get you to the next food place. SOI has awesome happy hour. Me and my wife usually order everything in the happy hour and just take the rest to go for late night eats at home."Heavy Restaurant Group

A place in the ever-fluctuating Seattle restaurant business tends to remain rather unforgiving and unending, so it's not often chefs around the city get to dine out as much as they cook in.

Article continues below this ad

When they do, though, rarely will they settle for anything but the best, naturally.

It's a collective unification of cooks, chefs, owners, and culinary directors in the Emerald City, one where support for one another tends to replace competitive nature in the world of business.

So, we've asked many of the city's top chefs and restaurant owners where their favorite destinations are for all manner of dining and drinking—outside of their own restaurant, of course.

Article continues below this ad

From a couple of dollars for dim sum to slurping noodles over a fancy bowl of Italian alongside a long-stemmed glass of merlot, we've uncovered the hot spots in the city from many of our own culinary gurus.

Click through the slideshow above for the bounties of banh mis and surplus of stuffed sandwiches Seattle's top chefs suggest.