Manolin
New American restaurant · Fremont
3621 Stone Way N, Seattle, WA 98103
Highlights
New American eatery serving seafood, steak, & cocktails
New American eatery serving seafood, steak, & cocktails
"Bustling and bright, Manolin opened in late 2014 and became a fast favorite in Fremont. The menu is pretty much perfection. Do yourself a favor and get the rockfish civeche, it's the best." - Wintr
"Acclaimed seafood restaurant Manolin closed in March." - Meg van Huygen
"Manolin's enormous U-shaped bar is perfect for dates or solo eating, there’s a disco ball, and the medieval-looking grill device is awesome to watch in action as it sears your steak. The rest of the menu is heavy on seafood, from super fresh rockfish ceviche with avocado and fried sweet potato strands to squid ink risotto. Start your meal with some oysters on the half-shell, and if the weather’s nice, have an after-dinner drink at the outdoor fire pit with dessert. There’s no wrong time for this place, unless you catch them outside of their operating hours." - Aimee Rizzo
"It always smells like firewood at Manolin, which instantly sets the mood. Not to mention that the puffy Brazilian cheese bread pairs with a margarita just as well as you hope you will with this total stranger. The bright space always feels like an ideal balance of casual and special, and if your date doesn’t get impressed with the outstanding seafood—like rockfish ceviche or mussel toast—feel free to send us an angry email. " - aimee rizzo
"We love Manolin because of the combination of high-quality seafood and the space that looks like a beachside vacation rental. From a very refreshing rockfish ceviche with avocado and corn nuts, to a squid ink-dyed risotto, this Fremont spot knows its way around stuff that comes from the sea. Sit at the bar or outside on the patio if you can. It’s also worth noting that Manolin serves homemade bagels and cured fish on Thursday-Sunday mornings—while the bagels themselves can be too cornmeal-y at times, you should get your hands on their smoky and velvety lox." - Aimee Rizzo
