| Lecosho isn’t flashy or trendy, and although the décor is minimalistic, dark wood, warm lighting and friendly service create a welcoming ambience and a high-energy vibe. Big bay windows offer a peek-a-boo view of Elliott Bay, and the open kitchen gives a full view of cooks hard at work using locally sourced ingredients. Yes, the focus is on pork products (lecosho means “pig” in native American Chinook language), but the ingredient creates depth in dishes as opposed to always being the star. We like the Penn Cove mussels, steamed with the salty touch of chorizo, or beef short ribs in a espresso rub. Catalan-style fish soup is packed with shrimp, clams, mussels and salmon, with a saffron sofrito broth. Entrée favorites include the house-brined pork chops with soft polenta and salsa verde as well as rib-eye with caramelized cippolini onions. Not in a mood for meat? Try the grilled wild sockeye salmon with citrus lentils and herb aïoli. If you’re visiting for happy hour, grilled sardines are a must. The wine list is accessible and affordable, including a surprisingly smooth, full-bodied wine on tap. |
RESTAURANT AWARDS
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