John Sundstrom

My Venues

Accolades

  • Best New Chef
    James Beard Foundation
  • Best New Chef
    Food & Wine
  • Nominee for Outstanding Chef
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in Seattle

Where I Go Out

At My Venues

Carpaccio of yellowtail
Carpaccio of yellowtail
$$$$, Happy Hour, Reservations, Wine Bar, Full Bar, New American, Downtown
"Simplicity and elegance delivered by one of Seattle’s great chefs. The clever combination of the briny green olives and bitter preserved lemon enhances the fish and cuts through its natural oiliness."
Foie gras terrine
Foie gras terrine
$$$$, Happy Hour, Reservations, Wine Bar, Full Bar, New American, Downtown
"Lark is known for its local Northwestern cuisine, and their foie gras is my favorite. It's a flavorful, rich terrine made in a traditional way with good accompaniments. It's a classic."
Yellowstone River paddlefish caviar
Yellowstone River paddlefish caviar
$$$$, Happy Hour, Reservations, Wine Bar, Full Bar, New American, Downtown
"John Sundstrom makes beautiful rosti potatoes with clabber cream and paddlefish caviar. It's totally amazing and simple. It's like an hors d'oeuvre served in a cast iron. It's very comforting."
Yellowstone River paddlefish caviar
Yellowstone River paddlefish caviar
$$$$, Happy Hour, Reservations, Wine Bar, Full Bar, New American, Downtown
"Crunchy, sweet, and salty potato crisped in a cast iron with a nice spoon of rich, cool clabber cream and the pop of those great little domestic fish eggs. It's a great execution of a classic flavor combination."