Spring 2019 Seattle Restaurant Week: Welcome the newbies! Here are 15 new places to try

April 2, 2019 at 6:00 am | Courtesy of SeattleTimes.com

Super Bueno’s tacos include, from left, vegetarian made with braised jackfruit, onions, garlic, chilies and guacamole; carne asada, with white onions, radish and cilantro; and fried cod, with cabbage, pico de gallo and cilantro. (Ellen M. Banner / The Seattle Times) 

Super Bueno’s tacos include, from left, vegetarian made with braised jackfruit, onions, garlic, chilies and guacamole; carne asada, with white onions, radish and cilantro; and fried cod, with cabbage, pico de gallo and cilantro. (Ellen M. Banner / The Seattle Times) 

By Seattle Times staff

Once again, Seattle Restaurant Week is nigh — this time around, it runs April 7-18, Sundays through Thursdays. And this time around, the price is a little higher: $35 three-course dinners — up from $33 last time — with lunches now $20 instead of $18. An overwhelming 165-plus restaurants are taking part. (The Seattle Times is a sponsor.) How do you choose? Our lists of recommendations can help.

15 new places to try (below): One strategy is to hit a new — or new to SRW — place that you’ve been meaning to try anyway. Brand-new upscale additions include Aerlume and Daniel’s Broiler in the Hyatt Regency downtown (and at both, you could spend plenty more on the regular menu).

13 best overall values: These picks strike the food/ambience/pricing balance in a way that some others don’t.

11 best places for ambience: Not the newest, haute-est restaurants on the SRW list, but the views, booths or overall swankiness — plus everyday high prices — make these worth considering.

Pro tips: Preview your options at srw.seattletimes.com — and do a price comparison between the SRW menu available there and the restaurant’s regular one. Be sure to make reservations — many of these restaurants get mobbed for SRW. And remember to tip well — it’s difficult for places to staff up enough, so have a heart if your server seems harried.

15 Seattle Restaurant Week newcomers

Seattle Times staff