At Westward, North Lake Union’s new Mediterranean seafood house, just below the oyster-perfect Chablis is a briny Greek blend of assyrtiko and athiri from Sigalas winery on Santorini, which goes swimmingly with the branzino that chef Zoi Antonitsas pulls from her wood-fired oven. Antonitsas works with sommelier Antony Bock, formerly of Luc, to craft a list that goes far beyond the usual fish-friendly favorites, with choices like the ‘09 and ‘01 Chateau Musar for octopus Bolognese. There are heavy hitters as well, such as Gifford Hirlinger’s Walla Walla Cabernet—a match for the lamb shoulder—but most of the offerings are light- to medium-bodied, reaching from South Africa to the Wahluke Slope.
2501 N. Northlake Way, Seattle, Washington
This story appears in the print issue of December 2013.
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