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Mistral Kitchen

Map & Directions 2020 Westlake Ave.
Seattle, WA 98121
  • American
  • Sun 10am-2pm, Sun-Thu 5pm-10pm, Mon-Thu 11am-2pm, Fri 11am-12am, Sat 10am-12am
  • cash
  • Wheelchair Accessible
  • Brunch, Dinner, Lunch
  • Full bar
  • Accepted


Seattle Weekly's Description

It sometimes seems as though William Belickis disappointed just about everyone in town when he closed Belltown's original Mistral back in 2008. But he's come back strong with Mistral Kitchen-a stranger, less formal, and more worldly take on modernist haute cuisine featuring some of the best, most approachable high-end grub in the city. The unusual warmth and conviviality of the space on a busy night belies the brushed steel and industrial fixtures, and the menu presents its own juxtapositions-bowls of Manila clams and sausage in broth alongside artistic crudos, and simple plates like short rib over escarole that, if you ask, the staff will proudly explain took 48 hours to prepare. It's a bit pricey if you go nuts and order half the menu, but if you're looking for somewhere to indulge a little, right now the very cool Mistral Kitchen is one of the hottest rooms in town.

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Tips from foursquare

  • Eater on 07/28/11

    Mistral has been reborn as a restaurant that offers a bar scene, dinner, or a restaurant-within-a-restaurant fine dining experience. [Eater 38 Member]

  • Bon Appetit Magazine on 02/24/11

    Neil Robertson's résumé—Joël Robuchon and Guy Savoy in Las Vegas—speaks for itself; but his true talents are better tasted. Must order: Ultra Brownie with peanut butter ice cream.

  • The Seattle Times on 05/12/10

    Cocktail geeks can't get enough of Andrew Bohrer's fares. He makes the best Fernet Old Fashioned in Seattle right now. The happy-hour food menu is your standard, yet trendy, pub grub. Happy hour 5-6pm

  • Eater on 04/25/13

    Matt Bailey continues to produce innovative, balance cocktails. Try the Uma Quebra Simples with Novo Fogo Gold Cashaça, Strawberry, Grapefruit, Salt, Lime Bitters.

  • Seattle Met on 11/10/11

    The invention of booze manager Andrew Bohrer, the 4d6 requires a roll of the dice, each bearing words representing one of the four components of a cocktail (spirit, wine, liqueur, and bitters).

Check out Mistral Kitchen on Foursquare


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