Seattle, WA 98121
- Sun 10am-2pm, Sun-Thu 5pm-10pm, Mon-Thu 11am-2pm, Fri 11am-12am, Sat 10am-12am
- Wheelchair Accessible
- Brunch, Dinner, Lunch
- Full bar
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.
Tips from foursquare
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]
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.
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
Matt Bailey continues to produce innovative, balance cocktails. Try the Uma Quebra Simples with Novo Fogo Gold Cashaça, Strawberry, Grapefruit, Salt, Lime Bitters.
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).
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Reviews and News
"So what's the best restaurant in the city?" On a good day, some of us will be faced with that question several times before lunch. It... More on Mistral Kitchen »
It has been almost a year now since I came to Seattle—since I burned out my transmission in the mountains and came limping and coasting... More on Mistral Kitchen »
8pm, 9 pans on the induc.It was after dark on a Friday, the floor three-quarters committed, and I was scribbling careful, blind notes along... More on Mistral Kitchen »
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