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- EaterApril 25, 2013Matt Bailey continues to produce innovative, balance cocktails. Try the Uma Quebra Simples with Novo Fogo Gold Cashaça, Strawberry, Grapefruit, Salt, Lime Bitters.
- AnthonyJune 24, 2012Overall great service, delicious food. Wrap up dinner with the sticky toffee dessert...it is a must! I recommend this place to anyone visiting downtown. I will be back!
- cYeNzApril 27, 2013Mushroom ravioli to-die-for (kudos to our server for the suggestion). We ordered a second helping after dessert. Shigoku oysters and the duck dish are amazing!
- Definitely worth checking out their happy hour menu! Seriously a steal with the quality of food you'll be getting! Sit at the counter and kick it with the cooks and chef.
- Seattle MetNovember 9, 2011It does affordable, accessible lunches of wood-oven pizzas and halibut and pork belly buns, hipster happy hours, sophisticated multicourse affairs, or a la carte dinners for drop-in shoppers. Read more
- Mohammed SamjiSeptember 13, 2010Chef's table is definitely worth it for a special occassion. Alex does an amazing job with the wine pairing and Andrew will will make you a special drink at the half way mark. The best fine dining in
- Joanna FlammOctober 28, 2013Hip modern restaurant with seasonal dishes and serious cocktails. The halibut I had was perfectly seasoned and cooked.
- Seattle MetNovember 11, 2011The invention of booze manager Andrew Bohrer, the 4d6 requires a roll of the dice, each bearing words representing one of the four components of a cocktail (spirit, wine, liqueur, and bitters). Read more
- Kaushik ShankarJune 28, 2016Great service; feel free to ask for vegetarian options even if the menu doesn't show lots of options.
- Stacey ToddNovember 11, 2011fantastic find after art openings at the Art/Not Terminal Gallery! watch the chefs make masterpieces and roll the dice to have the bartender make a crazy drink!
- The Seattle TimesMay 12, 2010Cocktail geeks can't get enough of Andrew Bohrer's fares. He makes the best Fernet Old Fashioned in Seattle right now. The happy-hour food menu is your standard, yet trendy, pub grub. Happy hour 5-6pm Read more
- stew tongJanuary 6, 2015Foie gras torchon is my favorite foie dish in Seattle. It's amazing and only $5 at hh
- Alexander RotkinApril 4, 2012Delicious place. William is great guy indeed. Will recommend this place to all my friends in Russia just in case anyone stay in Seattle.
- Ya GNovember 15, 2011Food is amazing, Tuna Crudo !! BTW - If you are here for Happy Hour - only 5 seats at the bar. Come here for Lunch or Dinner ..
- Bon Appetit MagazineFebruary 24, 2011Neil Robertson's résumé—Joël Robuchon and Guy Savoy in Las Vegas—speaks for itself; but his true talents are better tasted. Must order: Ultra Brownie with peanut butter ice cream. Read more
- The old fashioned is the best in town (and outside town, if I'm honest). You've just made a very good decision.
- Anthony HansesAugust 30, 2013A little higher priced with great food makes it a great place to grab a meal during PAX.
- MichelleAugust 26, 2011The happy hour rocks! Kushi oysters, pretzels (now avail on Thursdays), charcuterie, clams - all tasty!!
- Ryan JohnsonJune 18, 2013Dan'l the bartender is one knowledgeable fellow. Excellent drink recommendations.
- Seattle MetDecember 7, 2010t Mistral Kitchen, along with the regular order-off-the-menu setup, chef William Belickis serves four courses for $60 or eight courses for $90... Read more
- Ryan ThompsonMay 12, 2010Coolest drink idea: 4d6. 4 6-sided die are rolled, and a drink is made with the resulting combination. It's like Iron chef (Iron mixologist?) for drinks.Cool.
- Caylee BettsMay 5, 2010TUNA CRUDO. amazing. Pork Shoulder was one of the most delicate piece of meat you'll taste. But the tuna - show stopper
- David StutzMarch 7, 2010Sit at the counter at Mistral Kitchen and kibitz with the chefs, then head over to On The Boards for experimental theater and music.
- Order the 8 course chef's tasting menu with the wine pairing!
- Brunch on weekends from 11-2. Get the French toast. It's to die for.
- Chefs FeedAugust 22, 2014Matt Costello, chef of Inn at Langley, eats here on his nights off. He loves the Kanpachi crudo. Read more