Atoma Seattle

From the OpenTable editors: Chef and co-owner Johnny Courtney cooked at the iconic Canlis for four years before opening this restaurant, which has been dubbed one of the hottest in the country by Eater, Esquire, and the New York Times. In a historic Craftsman home painted moss green, Courtney and his team feature local farmers and fishermen in rustic dishes like rosette cookies with sweet onion jam, Dungeness crab on pain de mie, and glazed maitake mushrooms. Pair it with one of the exciting cocktails or a selection from the wine list that includes plenty of representation from Washington.