Perhaps because downtown often smells of saltwater breezes, or because every nationally televised sports game here opens with a scene of salmon soaring through the air, Seattle enjoys a much-deserved reputation for seafood. But, in the words of Derek Zoolander, we do other stuff good, too. Visitors should also get a whiff of our pho and see the speed of our oyster shuckers. High costs and a smaller, more homogenous population than cities like New York and Los Angeles mute Seattle’s potential as a restaurant powerhouse, but there are a few genres in which Seattle’s restaurants rival the country’s best.
Ethiopian/Eritrean
If there’s one
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