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Foodie Finds: 5 Best Places to Eat in West Seattle

Ben Voigts's picture
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While there are many great places to eat in West Seattle, here are five of my favorites:

 

Foodie Finds: 5 Best Places to Eat in West Seattle

 

Husky Deli
Famous for their delicious homemade ice cream. People come from all over Seattle to get this ice cream. Also serves sandwiches and other deli items.

4721 California Avenue SW
206.937.2810
huskydeli.com/

 

Husky Deli

Husky Deli on Urbanspoon

 

 

Locöl
Northwest/fusion cuisine, notable for their commitment to locally sourced ingredients. Local beer, wine, veggies, cheese, meats, fish, and more. Definitely a local resource! Don't be surprised - the place is small and you may have to wait for a table.

7902 35th St. SW
206.708.7725
locolseattle.com/

 

Locöl

Locöl on Urbanspoon

 

 

Buddha Ruksa
Best Thai food in Seattle, both authentic and fantastic. The spicy eggplant is melt-in-your-mouth delicious, and is made with homemade chili paste. Watch out for the lines - this is a crazy busy place, all the time. I went in last week to get takeaway - every seat was full, the bar was full, the waiting area was full, and there were many takeaway orders waiting for pickup - they are that busy. You know it is good because of the crowds.

3520 SW Genesee Street
206.937.7676
buddharuksa.com

 

Buddha Ruksa on Urbanspoon

 

Talarico's pizza
The best local hangout for pizza.  Known for their extra large slices. Folks come in, have a beer, and hang out with their friends.

4718 California Ave SW
206.937.3463
talaricoswest.com/Talaricos/Home.html

 

Talarico's

 

Talarico's Pizzeria & Lounge on Urbanspoon

 

Bakery Nouveau
Located at the Junction, which is the "hip" little strip/ cluster of activity on California Ave SW, and on the same block as Husky Deli and Talarico's.

The Master Baker is William Leaman, who Captained the USA Team in the Coupe du Monde de Boulangerie in 2005 and won, IN FRANCE!

Simply put, the best patisseries in Seattle, maybe the Northwest!  French treats of all kinds, both savory and sweet, delight the eye and pleasure the mouth.

Their espresso is good and the ambience is right to sit with friends and family, savoring the experience.
(Lines can go out the door and down the block, so go early!)

4737 California Ave SW
206.923.0534
bakerynouveau.com

 

Bakery Nouveau, Seattle

 

Bakery Nouveau on Urbanspoon

 

 

 

 

Other great Seattle restaurant recommendations:

Foodie Finds: The 7 Best Places to Eat in Seattle

Eating your way through Seattle - with a child in tow!

Foodie Finds: 7 More Best Places to Eat in Seattle/Puget Sound

 

 

 

Comments

Dr. Jessie Voigts's picture

Pizza

Don - I love your comments. And, I think that anyone who grew up on East Coast Pizza KNOWS their stuff. Thanks!

 

Jessie Voigts, PhD

Publisher, wanderingeducators.com

Don Faust's picture

West Seattle Foods

I haven't been to all of these places mentioned, but I would have to agree with the quality at Buddha Ruksa and Bakery Nouveau. Having been to Thailand, I have to say that Buddha Ruksa is authentic, and their flavors are spot on.

 

Bakery Nouveau is really great - as a recent transplant from Philly, I was spoiled by living a half block from an awesome Italian bakery. Bakery Nouveau fills the void by coming up with some really inventive goods - actually, their king cake is better than any king cake I've had in New Orleans during the Mardi Gras season, although it's not really that authentic. Who cares though - their interpretation is really great.

 

Sorry, but I'd have to disagree with Talirico's pizza. Sure, I go there, because it's a cool place and it's convenient - and I like sitting by their fire pit on a cold rainy night. But... the pizza is sub-standard in my opinion. The slices are big, but a lot of people are led to believe that big is better. I've been there more than a half dozen times, and the pizza is ok, but not superb - when you pick up a slice, with even the simplest toppings, the pointed end should not be soggy and droopy. Normally, this is caused by pizza makers who think that lots of sauce and toppings make it better - normally, this just weights it down and causes everything to seep into the dough. But then again, I used to be spoiled living across the street from one of Philly's best pizza shops in the Italian Market. If you are serving a neopolitan style pizza, leave it in the oven long enough to get the underside of the pizza crispy enough to show visual signs of "leoparding", and the dough between the crust and the toppings should have just enough bready texture. Their flavors are good - I think they just need to tweak it a bit, and their pizza could go from good to great.

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