A vermicelli noodle bowl decked out with grilled beef, charred prawns, and crispy imperial rolls, from Ba Bar. | Look at Lao Studios
The Eater 38 is an attempt to recognize the most quintessential Seattle restaurants, those that best exemplify the city’s thriving culinary scene and an answer to the question: “Can you recommend a restaurant?”
Seattle is known for its unparalleled seafood, with briny oysters, geoduck, mussels, and other shellfish plucked from the cold, nutrient-dense waters of the Puget Sound, and sablefish and salmon caught in the nearby ocean. These ingredients — along with the best from nearby farms and ranches — are
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