Note: First Looks give previews of new bars and restaurants we're curious about. Since they are arranged photo shoots, we do not make critical evaluations or recommendations.
"Intriguing spaces and thoughtful food." That's the slogan of the Huxley Wallace Collective, which recently opened Westward on Northlake Way by Lake Union in Seattle. I've driven that stretch of road along the lake for nearly 15 years, and never have I envisioned a restaurant like this in such an idyllic setting, with all seats offering a view of the water and the city. An intriguing space indeed—and an example of how far Huxley Wallace has come since the popular Skillet Street Food truck started traveling to neighborhoods serving burgers with bacon jam years ago.
You can pull up to Westward by bike, car, or even boat, as there's a dock available. Those spending a day on the water can grab beer and wine, charcuterie, and other snacks (plus wool blankets) from the Little Gull Grocery inside the restaurant. Little Gull also has a 22-seat oyster bar overseen by champion shucker David Leck.
The head of Westward's kitchen is Chef Zoi Antonitsas. Tapping into her half-Greek heritage, Antonitsas says the restaurant's mission is to create "contemporary Mediterranean, water-inspired food." (We've already given a First Look at Westward's water-inspired cocktails.) In addition to nibbles like fried chickpeas and marinated olives, expect a variety of fish and seafood dishes prepared with Mediterranean flavors, with emphasis on a fresh, seasonal, and healthy approach.
About the author: Jay Friedman is a Seattle-based freelance food writer who happens to travel extensively as a sex educator. An avid fan of noodles (some call him "The Mein Man"), he sees sensuality in all foods, and blogs about it at his Gastrolust website. You can follow him on Twitter @jayfriedman.