James Beard Award

2000 Best American Chef Northwest”

James Beard Foundation

★ ★ ★ ★

Mobil Travel Guide
Fodor's Best

★ ★ ★ ★

Best Places Seattle
Best Places Northwest

★ ★ ★ ★

The Seattle Times

★ ★ ★ ★

Seattle Post-Intelligencer

★ ★ ★

Frommer’s Washington State
(highest rating)

♦ ♦ ♦ ♦ ♦

AAA 5-Diamond Award
(1 of 50 in America)

2007 Award of Excellence


Fine Dining Hall of Fame

Nation’s Restaurant News
since 2003

#1 Destination Restaurant in the World

National Geographic

Top 40 Restaurants in the United States

The Restaurant Issue 2007

2005 Restaurant of the Year

Seattle Times
Washington Wine Commission

America’s Top 10 Restaurants

Zagat Survey 2007

Top 50 Restaurants in the World

Travel & Leisure

Best of Award of Excellence

Wine Spectator 1997 - 2007

Best Northwest Wine List

Wine Press Northwest
2000 - 2007

Ultimate Award of Distinction

Wine Enthusiast Magazine 2006

Futile search for synonyms for bliss.

Seattle Weekly

You can’t help but applaud at the end.

Financial Times of London

An unparalleled dining event.

The Seattle Times

A must-experience. The fastest five hours you’ll ever experience.

Best Places Seattle

The Northwest’s most-celebrated restaurant; the ultimate expression of the Northwest’s bounty.


A Carnivore's Idea of Heaven

The Herbfarm located in Woodinville, Washington is world-renowned for its fresh organic produce and pungent herbs, but carnivores take notice: it serves up some of the tastiest, most imaginatively prepared beef around.

On a recent visit, my wife Lisa and I experienced the wonders of the ''Super Cattle in Seattle: An Exploration of Bovines'' menu. This is one of the restaurant's rotating repertories of inspired seasonal menus.

Co-founder Carrie Van Dyck introduced us to the magic of herbs by handing around stems of lavender, thyme, and other herbs. A whiff proved a delightful introduction to the many varied scents and flavors to come.

The 9-course tasting menu featured an astounding variety of succulent beef, starting off with the Sequencer, an appealing appetizer of Painted Hills Oregon Pastured Black Angus, 50-day Aged Prime Snohomish Valley Grass-Fed Angus Beef and Snake River Farm Idaho Wagyu Coulotte. The seared steak paired surprising well with the Treveri Cellars Sparkling Gewurztraminer. It was hard to choose a favorite cut as all were fatty, rich and delicious.

The Saucy Cheek followed, a tempura of Vinegar-Marinated Beef Cheek with Pink Scallop Sauce, Green Chili Sauce, black Garlic, Sauce, and fresh radishes. This intriguing dish paired very nicely with a 2014 Savage Grace Grner Veltliner from Underwood Mountain. This was one of many delightful, surprising pairings during the meal. The dinner opened up a whole new world of fantastic local producers of food as well as drink. Sommelier Bruce Achtermann deserves credit for discovering these lesser-known gems.

Your Whole Sole came next, with the 2014 Walter Scott Chardonnay "Cuvee Anne" highlighting the fishs briny flavor.

The next two dishes, Rare Magnolia and Get Shorty, took richness to a new level, with a Grilled-Rare Pure Magnolia Wagyu paired with a 2012 Dsigne Cabernet-Franc from Conner-Lee Vineyard and a 48-hour braised Wagyu Short Rib paired with 2013 Gorman Cabernet Sauvignon, "The Fog," Old Vines Red Mountain. Kudos to Chef Chris Weber for creating these delicious concoctions. They were a carnivore's idea of heaven.

Blue Boner, a beef bone stuffed with Jacobs Blue Cheese, followed and could serve as a delightful addition to the Atkins Diet.

To accompany the final courses, Co-founder Ron Zimmerman poured me a glass of the Chateau dYquem 2001, my favorite dessert wine in the world for the transcendental purity of its fruit. He followed that up with an opulent Toro Albala Don PX Gran Reserva Sherry, Vintage 1946, both savory and sweet, full of umami flavors.

Chocolate Brioche Bread Pudding with 2012 Brian Carter Cellars Barrel-Aged Opulento rounded out the amazing meal.

The evening proved an education in the bounty of regional food and wine brought to life by the warmth, dedication and professionalism of founders Ron Zimmerman, Carrie Van Dyck and their outstanding staff. I came away pleasantly stuffed and utterly convinced that this is one of the premier dining destinations in the Northwest. For more: http://theherbfarm.com/.

Nicholas OConnell, MFA, Ph.D., is a travel, food and wine writer who has contributed to Cond Nast Traveler, Saveur, Food and Wine, The Wine Spectator, The New York Times, The Wall Street Journal. He teaches a Travel, Food and Wine Writing Class (May 21-27) in Rioja, Spain.