What to eat and drink in Seattle

Seattle’s food scene is a reflection of its surroundings with its moody skies and misty coastlines, as well as a melting pot of cultures that have shaped many cuisines. Its location between the Puget Sound and the Cascade Mountains gifts the city with an abundance of fresh seafood. Visitors may arrive expecting world-class salmon and artisanal coffee, but they are often surprised by the depth of Asian influences, and the rise of fusion in the Pacific Northwest. 

The city’s climate, which is cool, wet and cozy for most of the year, has inspired a cuisine that comforts and nourishes. Think a hot bowl of clam chowder on drizzly afternoons or warm drinks that go beyond coffee. Don’t get me wrong – Seattleites take their coffee seriously, but there are plenty of options for those who don’t. With a significant Asian population and a long history of immigration, Seattle’s culinary identity is less about one distinct style and more about thoughtful blending: Japanese izakayas meet local foraged mushrooms and Korean BBQ gets a Pacific Northwest twist. 

Whether you’re wandering through Pike Place Market or sitting in a neighborhood cafe, Seattle invites you to taste its story. It’s one that is rooted in nature and shaped by culture, and it always seems to be evolving. 

Savor the freshest catch

From the salty breeze of Elliott Bay to the bustling stalls of Pike Place Market, Seattle serves up seafood that’s as fresh as the morning tide. Whether you’re indulging in buttery black cod or slurping oysters, the city’s connection to the water is unmistakable. Local chefs elevate the catch of the day with Pacific Northwest flair.

Where to try it: For the freshest oysters, Taylor Shellfish or Elliott’s Oyster House. Classic seafood dishes with a view, Anthony’s at Pier 66. Can’t go wrong with the salmon.    

Spoon up some creamy warmth 

Seattle’s clam chowder is more than a meal, but I like to think of it as a hug in a bowl. Whether you’re in a cozy spot on the water or grabbing a sourdough bread bowl from a place in Pike Place Market, the city’s take on this creamy classic is rich, briny and soul-soothing. It’s the kind of dish that makes the rainy days feel romantic and reminds you how comfort food earned its name. 

Where to try it: For rich and creamy chowder, Pike Place Chowder – make sure you try it in a bread bowl. Duke’s Seafood, for an elevated dining experience. Good seafood with a casual vibe but still overlooking the water, Ivar’s on Pier 54.   

Explore the Asian influence 

Asian food is woven into Seattle’s identity, shaped by generations of immigrants. From delicious dumplings to Thai food bursting with flavor, the influence isn’t just ingredients but the care, technique and stories behind each dish. 

Where to try it: For dumplings that don't have to be ordered from a cart, Dough Zone Dumpling House. Japanese and sushi experience, Sushi Kashiba or Shiro’s Sushi, where I recommend the Omakase (which means "I'll leave it up to you") so the chef chooses the freshest fish. Thai food must-visits, Buddha Ruksa for the crispy garlic chicken, or Thai Tom, a hole-in-wall but every dish is flavorful. 

Taste the Fusion 

Separate from its robust Asian-influenced food options, Seattle’s Asian fusion scene is where tradition meets imagination, blending bold flavors with Pacific Northwest ingredients in ways that surprise and delight. Picture miso-glazed black cod paired with foraged mushrooms or kimchi fried rice with a side of tacos. Local chefs aren’t afraid to experiment and draw from Japanese, Korean, Chinese and Southeast Asian roots while honoring the region’s season bounty. It’s a culinary conversation between cultures. In Seattle, fusion isn’t just a trend but a reflection of the city’s curious, inclusive and creative spirit. 

Where to try it: For a modern take of a Korean steakhouse, Joule. A Korean and Hawaiian twist with an incredible view of the Seattle city skyline, Marination ma kai at Alki – order the tacos and the Kimchi fried rice. For a twist on Vietnamese, Ba Bar and order the crispy imperial rolls.  

Feast on the local harvest 

In Seattle, eating local isn’t a trend but more like a way of life. If people aren’t cultivating their own gardens, they’re at least gravitating toward food with local connections. From heirloom tomatoes grown in urban gardens to oysters pulled fresh from nearby bays, the city’s restaurants offer a mosaic of flavors that reflect the land and sea. 

Where to try it: Every meal tastes so fresh at Matt’s in the Market. Menu is rotating as it’s based on the ingredients the region has to offer. 

Get lost in a drippy, delicious sandwich 

Seattle’s signature sandwiches don’t sit politely on a plate. They sprawl, drip and demand both hands and a stack of napkins. Whether it’s a Caribbean roast at Paseo or a steak sandwich from Un Bien, each bite is a glorious tangle of spice, juicy meat and slow-roasted swagger. You don’t just eat these but you chase them, juices trailing down your wrist, bread barely containing the chaos. It’s not just lunch, it’s a rite of passage. 

Where to try it: The juicy Caribbean roast, Paseo. Compare the same sandwich at Un Bien, or try the Palomilla Steak sandwich and get a side of the fire-roasted corn.   

Meet Seattle chef royalty 

Seattle’s culinary scene wouldn’t be what it is without the visionaries behind the chefs who’ve turned local ingredients into national headlines and cozy bistros into destination dining. Tom Douglas, a James Beard Award winner and local legend, helped define Pacific Northwest cuisine with his warm, wood-fired flavors and a restaurant empire that feels both ambitious and deeply personal. Ethan Stowell built his restaurant empire rooted in simplicity, seasonality and neighborhood charm. Renee Erickson, the creative force behind the sought-after Walrus and the Carpenter, redefined seafood with elegance. 

Where to try it: A Tom Douglas favorite serving Greek-influenced cuisine with Pacific Northwest ingredients, Lola. Or a delicious pie at Dahlia Bakery. Ethan Stowell has a list of restaurants, including Tavolata, serving Italian food that still feels like part of the Pacific Northwest. Renee Erickson’s The Walrus and the Carpenter feels like an upscale fishing pub with beautiful and delicious dishes. 

Drink to your mood’s desire

In Seattle, coffee isn’t just a caffeine fix but a feeling. Whether you’re chasing clarity on a foggy morning or seeking comfort on a rain-soaked afternoon, there’s a brew (or tea) to match your mood. From iconic institutions to lesser-known gems, Seattle invites you to drink deeply, slowly and exactly how you feel. 

Where to try it: Solid coffee without frill, Storyville at Pike Place Market. If you’re more a tea person, try one of the seasonal drink offerings at Miro Tea and get some loose leaf to take home. 

Vegetarians and vegans 

Seattle is a haven for plant-based eaters, offering an array of vegetarian and vegan options that go beyond salads and tofu. While meat and dairy are still common in traditional Pacific Northwest fare, most establishments are familiar with vegetarian and vegan needs. Many will offer clearly labeled menus or  accommodate substitutions. 

Where to try it: Brunch with delicious vegetarian scrambles, Cafe Flora. 

A year in food

Feasting in Seattle follows the rhythm of rain, sunbreaks and salmon runs with each season bringing its own flavor to the table. 

Spring (March-May) 

Markets start to awaken with rhubarb tarts. Dungeness crab makes a final splash before the season closes, and Easter brunches feature more smoked salmon. Cherry blossoms drift over bowls of udon and matcha lattes in the International District.

Summer (June- August) 

Stone fruits ripen under long golden evenings, with Rainier cherries, blackberries and peaches featured in many dishes. Heirloom tomatoes and sweet corn crowd stands, while backyard grills sizzle with cedar-planked salmon. At the coast, oyster shuckers and clam diggers revel in the bounty, and food trucks serve poke bowls and shave ice. 

Fall (Sept-November) 

Markets begin to glow with squash, while cider presses hum in nearby orchards. Pumpkin patches lure families with hayrides and hot apple doughnuts and cider. Cozy cafes lean into spiced lattes and fruit galettes. 

Winter (Dec-Feb)

As the rain drops for what seems like an unending number of days through these winter months, kitchens turn inward with simmering soups and slow braises. Pho and ramen steam up windows. Holiday feasts may feature an oyster stuffing and Lunar New Year brings dumplings, noodles and citrus for luck.