Seattle's most well-known and decorated chef, Tom Douglas, established his rapidly growing restaurant empire here in 1989. Some say it has single-handedly made Seattleites more sophisticated with its now familiar Douglas hallmarks: locally grown produce, organic ethos and fusion flavors that lean heavily toward Pacific Northwestern favorites. The seasonal spot prawns and Dungeness crab cakes are standout dishes.

There’s a bakery next door where you can pick up one of the Dahlia’s fabulous desserts to go. Reservations are recommended.