Travel Reference
In-Depth Information
( 206-448-2001;
www.tomdouglas.com
; 2030 5th Ave; starters $9-15, mains $15-26;
4:30pm-1am; Westlake)
Owned by the Dahlia's Tom Douglas, the Palace is a see-and-
be-seen hot spot that really picks up for the late-night cocktail scene. Daily dinner spe-
cials present such wonders as spaetzle-stuffed pumpkin or traditional pork loin.
Snack on appetizers - including a smoked-salmon-and-blue-cheese terrine or a
sampler plate of regional cheeses - or go for the whole shebang with grilled trout, leg
of lamb or roast chicken with blackberries and nectarines. There's a late-night happy
hour starting at 11pm that includes barbecued short ribs and other awesome deals ($4 to
$5), plus drink specials.
PINTXOS
TAPAS
$$
(
www.pintxoseattle.com
;
2207 2nd Ave; tapas $5-10; 11am-10pm, to 11pm Fri & Sat; 13)
Say the word Basque these days and you might as well be saying 'gourmet' - the Span-
ish autonomous region has more Michelin stars per capita than anywhere in the world
apart from Tokyo. Pinxtos are Basque tapas, and they serve them with panache in this
ice-cool bar that could have you planning your next vacation to San Sebastian.
Honorable mentions should go to the lamb skewers with yogurt dip, and the cauli-
flower with garlic and olive oil.
QUEEN CITY GRILL
SEAFOOD
$$
( 206-443-0975;
www.queencitygrill.com
;
2201 1st Ave; starters $8-17, salads $5-12, mains
$12-33; 4:30-11pm Sun-Thu, to midnight Fri & Sat; 13)
This longtime Belltown favorite
specializes in grilled seafood from its daily menu and a solid selection of meats and
chicken from its seasonal menu. The goat's cheese appetizer, crab cakes and rib eye are
all highly rated, and the warm lighting makes the room feel cozy yet sophisticated.
Reservations are recommended.
BAROLO RISTORANTE
ITALIAN
$$$
( 206-770-9000;
www.baroloseattle.com
; 1940 Westlake Ave; pasta $16-22, mains $20-42;
11:30am-10:30pm, to 11pm Fri & Sat; Westlake & 7th)
An upscale Italian place named after
one of Italy's finest vinos, Barolo provides a good excuse to taste the deep, powerful
'king of wines' or - if your budget won't stretch that far - a supporting cast of half a
