Autumn Seattle

"The Deal: $50 Three-Course Dinner (Daily) For SRW week, this light-filled Phinney Ridge place that screams “two million dollar starter home” includes predictable plates like gem lettuce salads and pork chops. But given the general lack of nicer restaurants in Phinney Ridge, it’s worth a shot for date night. The cavatelli with spring onion and walnut sounds like a good meal for April." - kayla sager riley, aimee rizzo

"If your phone is filled with happy birthday texts that will never be answered because the pressure is too much—you'll like Autumn. Perfect for keeping things low-key, this pasta spot in Phinney Ridge is special enough to celebrate being another year older without having to get too dressed up or run into everyone you know. And even though the staff is super friendly, there will be no giant birthday crowns or overzealous servers singing as you internally scream. " - aimee rizzo, kayla sager riley

"If the smell of garlicky sauteed mirepoix doesn’t get you amped about a meal at At Autumn, the pasta and small plates definitely will. This Phinney Ridge spot has an open kitchen, just a handful of tables, and a warm atmosphere perfect for a quiet neighborhood date night or impromptu group hang. For starters, the prosciutto-filled croquetas are bouncy fried oblongs of good stuff served alongside pecorino fonduta foam for dipping, and demand space on your table. But if you take anything away from this, it’s that the gnochetti is non-negotiable. It’s cooked to the perfect chew, bathed in a caper-y pork and beef ragu, and topped with a big grating of smoked ricotta salata. Enjoy it all with any cocktail that involves an egg white." - Kayla Sager-Riley

"Pasta pro Brian Clevenger — of restaurants Haymaker, Vendemmia, and Raccolto — has opened Autumn, his sixth restaurant in Seattle, at 6727 Greenwood Avenue N. The new place has a similar vibe to Clevenger’s other locales, with an emphasis on handmade pasta dishes, as well as entrees that highlight three main seasonal ingredients, such as duck breast with sunchoke, apples and bee’s wax, and ahi crudo with turmeric, capers, and rhubarb. Chef Nick Chiaro, who was a sous chef at esteemed Canlis and spent time at award-winning restaurants in San Francisco and New York, will run the kitchen. With restaurant capacity restrictions recently lifted across Washington, the airy Autumn — with space inside for 39 guests, plus a patio opening July 9 — will lean on a more traditional dine-in experience, including both a la carte and eventually a tasting menu, the latter of which will launch August 1. Despite the restaurant’s name, cocktails to start are on the summery side, including a concoction called Strawberry Spiced, with strawberry-chili infused Aperol, vermouth, and prosecco, and Loose in Palouse, with tequila and pink grapefruit. The beer and wine list includes a substantial amount of Pacific Northwest purveyors, as well as global selections. Clevenger’s addition to his General Harvest Restaurants’ portfolio is the furthest north he’s gone thus far, and represents a steady expansion for the group during what’s been an enormously challenging year for many restaurants. The chef also appears to be taking a hands-on approach across the General Harvest properties, since he designed the bright interior of the new place himself. Autumn is now open daily from 5-10 p.m., with a happy hour menu from 5-6 p.m. and delivery through Doordash and Uber Eats." - Gabe Guarente