• Finalist
    Top Chef
  • Three Stars
    Seattle Post-Intelligencer
  • Best Grilled Cheese
    Seattle Metropolitan magazine

My Restaurants

Where I Eat

Behind the Scenes

Chef Robin Leventhal reviews  at
"Got back from the market with two artichokes in tow to find this gift sitting on my doorstep. Excited to have my copy of the awesome @odonnelk new #pnwveg book published by the one & only @sasquatchbooks Super fun project to be a part of... and I kind of love that I'm the very last recipe in the book. Mushroom conserva, fitting as morel season has begun 🍄 #cheflife #veggiesrule #artichokes #food52"
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From My Menu

Chef Kathy Casey reviews Peanut butter bon bons at Local 360
$$ | Pub/Gastropub, | Modern, | American
1 Review
"The molten peanut-butter bon bons are on the appetizer menu, but I like them for dessert. They're served with housemade fruit preserves and a shot of milk. Now that's my kind of dessert!"