Driftwood
Pacific Northwest restaurant (US) · Alki ·
Creative Pacific Northwest fare, seasonal seafood, local ingredients
Creative Pacific Northwest fare, seasonal seafood, local ingredients
"This upscale spot dominated by pastels is the place to bust out your most stylish summer outfit. And though the seafood entrees rely too much on flashy ingredients (no one asked for walnut mustard on top of hazelnut chili crisp), there are enough refreshing cocktails and satisfying small plates for a nice date night. Join the couples sipping on elaborate spritzes while wondering whether their parking spot is legal, add in some of Seattle’s best table bread, and relax." - gabe guarente, aimee rizzo, kayla sager riley
"This upscale restaurant dominated by pastels is the place to bust out your most stylish summer outfit, which can still include sandals, since we're talking about Alki. And though the seafood entrees rely too much on flashy ingredients (no one asked for walnut mustard on top of hazelnut chili crisp), there are enough refreshing cocktails and satisfying small plates for a nice date night. Join the couples sipping on elaborate spritzes while wondering whether their parking spot is legal, add in some of Seattle’s best table bread, and relax. Food Rundown Ciaro Spritz Cinnamon-infused mezcal hanging out with cava, raspberry cordial, and sweet vermouth? Yes, the spritz combo is a bit unexpected, but it somehow all works. photo credit: Gabe Guarente Pull-Apart Rolls We’re not kidding about this bread’s greatness. The seasoning gives subtle, salty pops with each tear, while the crab fat spread is so light it practically hovers over the plate. If they constructed the whole menu from these rolls, we wouldn’t complain. Order them in bunches. photo credit: Gabe Guarente Mediterranean Mussel Toast We love how fermented blueberry capers balance out the smokiness from the mussels. It’s a bit of a mess to eat with your hands, but that’s what silverware is for. photo credit: Gabe Guarente Savoy Leafy Spinach This is another fork and knife small plate winner, with a massive pile of spinach and crispy kale offering pleasantly contrasting textures. Yet again, fermented fruit makes an appearance: this time it’s strawberries, and it holds up. photo credit: Gabe Guarente Halibut The fish itself is cooked well. There’s just too much else going on, including a pool of spiced carrot hummus alongside a perplexing walnut mustard and hazelnut chili crisp combo. photo credit: Gabe Guarente King Salmon No complaints about the fish, which finds a good buddy in stinging nettle pesto. But, like the halibut, extra ingredients are doing too much, like roasted sunchokes acting like guests at a party fiddling with the music for no reason. photo credit: Gabe Guarente Chocolate Torte This isn’t a bad way to end the meal. Smoky honeycomb provides some depth and there are hints of spice. But it’s not a requirement. photo credit: Gabe Guarente" - Gabe Guarente
"This Alki dinner spot loves to dress up its oysters with vegetables and condiments that rotate with the seasons. Last time we were here the oysters were “michelada” style, with tomato and a hint of vinegar. Oysters served this way are perfect for those who want some shellfish but maybe aren’t in the mood for the seawater brininess of a raw, unadorned oyster." - Mark DeJoy
"This restaurant from Dan and Jackie Mallahan sources everything from the farms and waters around Puget Sound, so naturally the ever-changing menu tends to lean heavily on seafood. The raw bar includes not just oysters livened up with ingredients tomato water and basil, but delicacies like prawn crudo and salmon belly. There are typically one or two star seafood entrees as well, often sourced from tribal fishermen." - Mark DeJoy
"The hyper-seasonal menu at this newish Alki dinner spot changes frequently, but the oysters and pull-apart rolls with lavender butter are constants, perfect for some light chat about your future, like what you’re going to order for an entree. Whatever you get will be a love letter to local meat and produce — Driftwood is so committed to sourcing their ingredients from nearby that it doesn’t have citrus anywhere, because none grows around here." - Jade Yamazaki Stewart
