Vous pensez qu'il y a une erreur sur ce lieu ?
Signaler une erreur
Vos retours sont importants pour nous. Si vous avez remarqué une erreur concernant ce lieu, merci de nous en informer pour que nous puissions la corriger.
Propriétaire de ce lieu ?
Nous récupérons automatiquement les informations disponibles sur votre lieu. Si jamais celles-ci ne sont pas correctes, connectez-vous gratuitement sur notre tableau de bord pour les modifier et bonus, accédez à vos statistiques détaillées.
Modifier les informations de votre lieu
Ce qu'en disent les utilisateurs
Autres lieux à voir autour
Canlis Restaurant
2576 Aurora Ave N, Seattle WA 98109
Ajouté par201 utilisateurs
Gas Works Park
2101 N Northlake Way, Seattle, WA 98103, États-Unis
Ajouté par292 utilisateurs
Fremont Troll
3405 Troll Ave N, Seattle, WA 98103, États-Unis
Ajouté par230 utilisateurs
Fremont Brewing Company
1050 N 34th St, Seattle, WA 98103, États-Unis
Ajouté par181 utilisateurs
Westward
2501 N Northlake Way, Seattle, WA 98103, États-Unis
Ajouté par176 utilisateurs
Joule
3506 Stone Way N, Seattle, WA 98103, États-Unis
Ajouté par124 utilisateurs
Paseo Caribbean Restaurant
4225 Fremont Ave N, Seattle, WA 98103, États-Unis
Ajouté par112 utilisateurs
The Whale Wins
3506 Stone Way N, Seattle, WA 98103, États-Unis
Ajouté par104 utilisateurs
kamonegi
1054 N 39th St, Seattle, WA 98103, États-Unis
Ajouté par126 utilisateurs
Milstead & Co.
770 N 34th St, Seattle, WA 98103, États-Unis
Ajouté par97 utilisateurs
"Diner with Kaori and Olive"
@sandrine.perino
"Few things feel less new than “new American.” Almost everyone uses local, fresh, and seasonal ingredients nowadays (or aspires to, anyway). Making your own pasta? Yawn. And thanks, but I already had my French comfort food-inspired classic made with wagyu and, of course, ramps. The more truly modern take on American food goes beyond locavorism to ignore the limits of locale — and culture and cuisine and background. Chef Johnny Courtney, who co-owns Seattle’s Atoma with his wife, Sarah, had cooked in Denver, Mexico, and Australia before spending several years at Canlis, the preeminent fine dining restaurant in Seattle. Those divergent influences are splattered all over the Atoma menu, but aren’t the only touchstones for what emerges: a more open, less rigid, and less nationalist template for American cooking. A beef tartare is lacquered with Hong Kong-style XO sauce made with local dried geoduck, the famous Pacific Northwest bivalve. Baked Alaska, that old-school American dessert, is livened up by an ice cream made of parsnips and meringue made from charred corn silk. Local lion’s mane mushrooms are breaded and fried katsu-style. Instead of bread service, Atoma offers sourdough crumpets — a riff on a breakfast favorite in the U.K. and Australia — with kefir butter and garlic honey. But perhaps the least conventionally American aspect of Atoma is its modesty. Tucked away inside an old Craftsman house in the quiet Wallingford neighborhood, it’s deliberately unshowy — as if all the remarkable things it does on and off the plate are a given. Of course the ingredients should be local. Of course modern cooking should gleefully ignore culinary borders. Of course a neighborhood restaurant can forge a new cuisine — a new, new American for all. — Harry Cheadle, Eater Seattle editor Best new 2024 Esquire When I learned that Johnny Courtney had peeled off from Canlis, one of the best old restaurants in America, I couldn’t help but be intrigued. When I saw that his own restaurant, Atoma, occupied the bottom floor of a Craftsman house in Seattle’s Wallingford neighborhood, I was charmed. And when I read the menu, I was excited. Fermented radish cakes with geoduck and clam-belly aioli. Crumpets with koji butter. Dungeness crab with crab phat sabayon. Atoma’s in the Pacific Northwest, so you know the menu will change with the seasons, but one mainstay is a crispy, savory, flower-shaped cookie that’s pumped with a soft cheese and sweet jam made from Washington’s finest Walla Walla onions. Pair that with a glass of good grower Champagne and tell me you’re not excited, too."
@chaunch26
"High end avant garde cuisine. Delicious and pricey"
@hackback1
"NYT rec - dungenedd crab app and crumpets "
@amber8hu