L'Oursin sits in Seattle's Central District, a French restaurant built around seafood and rotating with the seasons — pêche du jour, raw scallops, grilled sturgeon, and fried sweetbreads have all appeared on chef J.J. Proville's menu. Café-classic staples like steak frites and panisse with harissa dip anchor the more familiar end of the menu, with chocolate mousse rounding things out.
The wine list is the restaurant's other calling card: natural and minimal-intervention bottles, rare grape varieties, and small sub-appellations, written up with playful tasting notes. Bottles are also sold at retail and through a wine club. The James Beard Foundation named L'Oursin a semifinalist for Outstanding Wine Program in both 2019 and 2020.
The room carries a sepia-toned, stylized look, and the restaurant shares its block with a sister café-bar-wine shop next door. The Infatuation rated L'Oursin 8.5 out of 10.
The wine list is the restaurant's other calling card: natural and minimal-intervention bottles, rare grape varieties, and small sub-appellations, written up with playful tasting notes. Bottles are also sold at retail and through a wine club. The James Beard Foundation named L'Oursin a semifinalist for Outstanding Wine Program in both 2019 and 2020.
The room carries a sepia-toned, stylized look, and the restaurant shares its block with a sister café-bar-wine shop next door. The Infatuation rated L'Oursin 8.5 out of 10.