The bustling bistro offers a menu based on chef Thierry Rautureau's childhood memories, such as salmon, sweetbreads, duck confit sliders, braised rabbit and oysters on the half shell.
Spinasse's Jason Stratton took over the old Thoa's space to open a contemporary Spanish restaurant with a top-notch crew that includes Carrie Mashaney, Chris Tanghe and bar manager David Nelson.
About as Seattle as it gets. Chef Matt Dillon; Northwest ingredients; and dishes that seem disarmingly simple, until you realize you could never recreate them yourself. [Eater 38 Member] Leia mais.
The quality of food has not flagged since founder Matt Janke sold the restaurant to Dan Bugge and Chester Gerl took over the kitchen. [Eater 38 Member] Leia mais.
Cheap tastings and generous pours. Get some foie gras, cheese, bread, bottle of wine from the adjacent market and have a picnic in the seating area outside.
