Driftwood Seattle
This hyper‑seasonal menu draws on the Pacific Northwest’s land and sea. The kitchen sources from the Deschutes, Green and Snohomish River valleys and works with Quinault and Makah tribal fishers for coastal catch. The menu ranges from shared plates such as roasted delicata squash with cider‑poached quince and Taylor Shellfish steamers with manila clams to mains including a butcher’s‑cut pork chop and black cod with black winter truffle relish. An oyster and shellfish program is served with a chanterelle mignonette.The interior pairs soft wood tones with aqua and green and includes a water‑view counter and seasonal patio seating.
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