• Best Chef: Northwest
    James Beard Foundation
  • Outstanding Restauranteur
    James Beard Foundation
  • Winner
    Iron Chef America
  • Restaurateur of the Year
    Bon Appétit
  • Best American Cookbook (Tom Douglas' Seattle Kitchen)
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in Seattle

My Restaurants

Where I Eat

Behind the Scenes

"Woohoo! Pink ‘Singer’ Scallops are in @ettasrestaurant! These hyper-local scallops are hand-harvested by divers in the northern Puget Sound. Smaller than the more commonly available white scallops, these singers also have a more complex and balanced flavor profile. To highlight this unique shellfish, Chef Andrew has created three different, delicious tastes as part of the #CreaturesOfTheDeep menu available now through the end of the month. #salishsea #pugetsound #scallops"
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From My Menu