Seattle, WA

« Back to the list


Make a Reservation »

Featured Wine
Domaine Sigalas 2012 Assyrtiko (Santorini) paired with crab and Granny Smith apple, celery, and black garlic. “The wine has great citrus aromatics, is lean and fresh on the palate and captures something that only an island climate can: briny, ocean spray minerality,” says Daquip.

The Wine Program
The extensive cellar contains more than 18,000 bottles (comprising 2,500 selections) and is run by a team of five sommeliers. The list seeks a balance between classic growing regions, iconic brands and up-and-coming producers of Washington, California, France, Italy and Spain. Wines are paired along with the menu based on seasonality and occasion.

Favorite Dish
Seared foie gras with pineapple, butternut squash and pumpkin seed is a favorite.

About the Team
Nelson Daquip, the wine and spirits director, is the most rapidly promoted employee in the restaurant’s history. He was awarded Sommelier of the Year at the 2012 Washington Wine Awards.

Corkage Policy
The fee is $10 per person for every 750-ml bottle. There’s a three-bottle limit per table, and any wines brought in cannot be on the list.

Edit ModuleShow Tags

2014 Restaurant Trends

Behind the Scenes with Top Somms and Chefs

Wine Enthusiast sat down with the top chefs and somms at some of our 100 Best Wine Restaurants to get the scoop on what happens behind the scenes.

Best By-The-Glass Lists

Restaurants are making more and more premium wines accessible by the glass.

Egg-Focused Eateries

These five restaurants crack one of 2014’s hottest food-world trends.

America's 5 New Foodie Cities

Move over NYC and San Francisco: These five towns are where the eats are edgier.
Edit Module
Edit Module
Edit Module Edit Module
Edit Module


Edit Module