LESS THAN A YEAR OLD, Wild Blue offers a sustainable, local take on Pacific Northwest cuisine with a focus on seafood, supplemented by forays into Alberta elk and Japanese A5 wagyu beef. Chris Edens’ extensive wine list covers all bases.
Photos: Leila Kwok
Share
Related Posts
Mon Lapin
It's elusive, that sweet spot between being a special-occasion restaurant and a no-occasion let’s-grab-a-bite kind of place.
Published on Main
After all the accolades, which included the no. 1 spot on this list last year...
Alo
EIGHT YEARS IN, Patrick Kriss confidently stays the course with his highly orchestrated tasting menus.