Robinson Chavez, Michael -- - 124744.TR.0530.Seattle The restaurant scene in Seattle is going through a delicious revolution with many small intimate eateries opening their doors. The menus focus on locally produced and farmed foods from the northwest’s rich waters and farms. Wild Alaskan King Salmon with local sun choke puree, port soaked cherries and smoked almonds photographed at the Steelhead Diner. (Michael Robinson Chavez / LAT)
Robinson Chavez , Michael -- - 124744.TR.0530.Seattle The restaurant scene in Seattle is going through a delicious revolution with many small intimate eateries opening their doors. The menus focus on locally produced and farmed foods from the northwest’s rich waters and farms. Rare St. Jude’s Tuna with avocado, grapefruit and watercress at Tilth. (Michael Robinson Chavez / LAT)
Robinson Chavez , Michael -- - 124744.TR.0530.Seattle The restaurant scene in Seattle is going through a delicious revolution with many small intimate eateries opening their doors. The menus focus on locally produced and farmed foods from the northwest’s rich waters and farms. Kevin Davis, the chef/owner of the Steelhead Diner fuses distinct cuisines together, like this Peruvian Tiradito made with yellowtail, yellow pepper, cilantro and toasted Peruvian corn. (Michael Robinson Chavez / LAT)
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Robinson Chavez , Michael -- - 124744.TR.0530.Seattle The restaurant scene in Seattle is going through a delicious revolution with many small intimate eateries opening their doors. The menus focus on locally produced and farmed foods from the northwest’s rich waters and farms. One of Lark chef/owner John Sundstrom’s creations is Atlantic Fluke steak with morel mushrooms and asparagus. (Michael Robinson Chavez / LAT)
Robinson Chavez , Michael -- - 124744.TR.0530.Seattle The restaurant scene in Seattle is going through a delicious revolution with many small intimate eateries opening their doors. The menus focus on locally produced and farmed foods from the northwest’s rich waters and farms. Carpaccio of Yellowtail with preserved lemons and green olives, one of Lark’s fish dishes. (Michael Robinson Chavez / LAT)
Robinson Chavez , Michael -- - 124744.TR.0530.Seattle The restaurant scene in Seattle is going through a delicious revolution with many small intimate eateries opening their doors. The menus focus on locally produced and farmed foods from the northwest’s rich waters and farms. Dungeness Crab Salad with Granny Smith apple, fine herbs and creme fraiche, one of the appetizers at Tilth. (Michael Robinson Chavez / LAT)
Robinson Chavez , Michael -- - 124744.TR.0530.Seattle The restaurant scene in Seattle is going through a delicious revolution with many small intimate eateries opening their doors. The menus focus on locally produced and farmed foods from the northwest’s rich waters and farms. Mascarpone with Champagne mango and lime, photographed at Lark. (Michael Robinson Chavez / LAT)
