Restaurant Zoë

Frommer's Review

Belltown is packed with trendy, upscale restaurants where being seen is often more important than the food being served. This is definitely not one of those places, although the huge windows facing Second Avenue provide plenty of people-watching opportunities. Chef/owner Scott Staples mines the bounties of the Northwest to prepare his seasonal fare, preparing such dishes as venison terrine, chicken breast with date-caper purée, and wild-boar Bolognese with arugula pappardelle pasta. Risotto here is reliably good and changes with the seasons. Desserts are as eclectic and creative as the entrees (green tea pot de crème, mango upside-down cake). The cocktails here are some of Seattle's most creative libations.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.