Top 72 Washingtonian Foods

Forte Chocolates, located in Washington, specializes in handcrafted artisan chocolates. The company emphasizes the use of all-natural ingredients and traditional techniques.

They offer a variety of chocolate products, including bars, truffles, and seasonal specialties. Forte Chocolates also integrates unique flavors such as lemon pepper with white chocolate, reflecting their innovative approach to chocolate making.Expand

Bainbridge Organic Distillers is Washington State's first distillery fully dedicated to organic production, using locally sourced ingredients from the Pacific Northwest. Located on Bainbridge Island, the distillery is known for its craft approach to making whiskey, vodka, and gin, managing every step of production—from grain to bottle—in-house.

Their products frequently win awards for quality and authenticity, as they emphasize environmental sustainability and natural ingredients.Expand

Westland Distillery is a renowned craft distillery based in Seattle, Washington, USA, specializing in American single malt whiskey. Established in 2010, it has earned a global reputation for its innovative approach to whiskey-making while honoring traditional methods.

The distillery emphasizes the use of locally sourced ingredients, including barley grown in the Pacific Northwest, and features distinct regional flavors that set its products apart. Westland's portfolio includes a variety of expressions, such as their flagship American Single Malt, as well as limited-edition and experimental releases. Their whiskey is aged in custom oak casks to develop unique profiles, often characterized by notes of malt, fruit, and spices.

With a commitment to sustainability and a deep respect for the craft, Westland Distillery has become a leader in redefining what American single malt whiskey can be.Expand

Woodinville Whiskey Co., founded in 2010 by lifelong friends Orlin Sorensen and Brett Carlile, is a craft distillery located in Woodinville, Washington. Their mission is to produce exceptional American whiskey by combining traditional methods with the unique terroir of the Pacific Northwest.

The distillery sources all its grains—corn, rye, and malted barley—from the Omlin Family Farm in Quincy, Washington, ensuring high-quality, locally grown ingredients. These grains are mashed and distilled at their Woodinville facility, then transported across the Cascade Mountains for aging in their barrel houses.

The region's extreme temperature variations enhance the extraction of natural flavors from the oak barrels, contributing to the whiskey's distinctive character.Expand

Fremont Brewing from Seattle was founded in 2009 as a family-owned brewery by Matt Lincecum and Sara Nelson, with the motto “Beer Matters”. From humble beginnings, the brewery has grown into the third-largest craft brewery in Washington State and is especially recognized as the region’s leading producer of barrel-aged beers.

Their main taproom has become a beloved community gathering place, while the Fremont West production facility in Ballard serves as a hub for innovation and large-scale brewing. Beers such as Universale Pale Ale and Interurban IPA quickly gained popularity, while seasonal and experimental releases from the Black Heron Project showcase their commitment to exploring new styles.

Beyond quality, Fremont stands out for its continuous support of the community, investment in local resources, and engagement with consumers through events and special releases. Their approach blends technical precision, innovation, and a strong sense of local identity.

Today, Fremont Brewing is a symbol of Seattle’s craft beer movement and a prime example of a brewery that continues to grow while remaining true to its philosophy of sustainability and community.Expand

Quilceda Creek Winery is a family-owned estate in Washington State, internationally recognized as a benchmark for world-class Cabernet Sauvignon. Founded in 1978 by Alex and Jeannette Golitzin, the winery was built on a clear vision: to craft exceptional wine with a singular focus on Cabernet Sauvignon.

Alex’s inspiration came from his uncle, the legendary winemaker André Tchelistcheff, whose influence laid the foundation for Quilceda Creek’s deep commitment to quality. Over the decades, Quilceda Creek has grown from humble beginnings in a garage into one of America’s most celebrated wineries, all while maintaining a dedication to small-scale production and hands-on winemaking. The grapes are sourced exclusively from carefully selected vineyards such as Champoux, Mach One, and Galitzine, and the winemaking process emphasizes minimal intervention to preserve the purity and character of the fruit. The result is a Cabernet Sauvignon renowned for its depth, structure, and longevity—consistently earning the highest accolades and international acclaim.

Today, under the leadership of Paul Golitzin, the winery continues to uphold its founding philosophy of excellence, staying true to its roots while crafting wines of remarkable elegance and distinction.Expand

Theo Chocolate, headquartered in Seattle, Washington, was established in 2006 and is notable for being the first organic, fair trade certified chocolate maker in North America. The company sources its cocoa beans directly from farmers in Congo and Peru, emphasizing sustainable and ethical practices in its production processes.

Theo Chocolate offers a variety of chocolate products, including bars, snacks, and confections, which are crafted at their factory in the Fremont neighborhood of Seattle, where they also offer factory tours to the public.Expand

Spinnaker Chocolate, based in Seattle, launched in 2021. The company produces a variety of craft chocolate bars that emphasize distinct cocoa bean flavors, with origins ranging from Haiti to Peru.

Spinnaker Chocolate is notable for their precise control of the chocolate-making process and commitment to transparency in sourcing their cocoa beans.Expand

Dungeness crab cake is a specialty from Washington that features the succulent meat of the Dungeness crab, a crustacean inhabiting the waters of the Pacific Ocean on the West Coast of North America. This dish is typically made by combining Dungeness crabmeat with mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs, seasonings, and eggs, and then shaping the resulting mixture into round cakes. The crab cakes are rolled in additional panko breadcrumbs and fried or baked until crispy. The meat of the Dungeness crab is renowned for its sweet flavor and its delicate texture. The dish is typically served as an appetizer, a snack, or a main meal for lunch or dinner.Expand

A Dutch baby pancake is a large, fluffy pancake baked in the oven, usually in a cast-iron skillet. It's made from a simple batter of eggs, flour, milk, and sugar. When baked, it puffs up dramatically around the edges, creating a light, airy texture with crispy edges and a custard-like center. It is typically served with powdered sugar, fresh fruit, syrup, or lemon juice. However, Dutch baby pancake can also made as a savory dish. The Dutch baby pancake has American origins and was popularized in the early 1900s by a restaurant called Manca's Café in Seattle. The name "Dutch Baby" is believed to be a corruption of "Deutsch," as the dish is similar to German pancakes. Unlike traditional pancakes, it is baked in the oven, causing it to puff up dramatically. Its unique texture and dramatic presentation have made it a beloved brunch dish in the United States.Expand

Seattle dog is a variety of a hot dog consisting of a toasted bun and a sausage that is topped with cream cheese, barbecue sauce, cabbage, and a large amount of grilled onions. There are numerous varieties of the hot dog throughout Seattle, and almost anything goes with the toppings, so some cooks add pico de gallo, bacon, pickles, or mustard to the already large hot dog. It is believed that Seattle-style hot dog was created in 1988 by Hadley Longe, a bagel man who originally placed a sausage on a bagel with cream cheese and sold it to the locals on their night out near Pioneer Square.Expand

Originating from Seattle, Beecher's Flagship is a semi-hard cheese made with cow's milk. It is left to age for a minimum of 15 months until it develops a creamy and crumbly texture and a robust nutty flavor. Apart from this signature cheese, there is also a special version called Flagship Reserve, which is made with the last milk curds. Due to the preparation process, it is richer in flavor and texture, and the cheese wheels are wrapped in cheesecloth before being left to age for at least a year. Interestingly, there is also a subvariety of Flagship Reserve, called Yule Käse, which is left to age for 13 months in blackberry honey and red wine, giving it a nutty, caramel-like flavor with notes of berries and honey.Expand

Cougar Gold is an American cheese hailing from the Washington State University Creamery in Pullman. Sold exclusively in 30-ounce cans since 1948, this semi-soft cheese is made from pasteurized cow's milk. When out of the can, visually, it's a white cheddar with rounded edges and without a rind. The texture is smooth and firm, but it becomes crumbly and crystalline with age. The flavors are creamy, nutty, and sharp, with a milky smooth and mellow finish. The cheese is stored for at least one year before it can be sold. Cougar Gold was originally produced with a bacteria called WSU19, which limits carbon dioxide production so that the cheese can be safely stored into a can. Nowadays, the cheese comes in the following flavors: Original, Natural Cheddar, Smoky Cheddar, Viking, Dill Garlic, Sweet Basil, Hot Pepper, and Crimson Fire.Expand

Seattle teriyaki is a style of teriyaki found in Seattle, Washington, characterized by grilled or pan-seared meat coated in a sweet soy glaze and served with rice and salad, and it became closely tied to the city through the popularity of numerous small family-run teriyaki shops that spread throughout the area from the late 1970s onward. It grew out of Japanese and Korean immigrant cooking, with many early shop owners adapting Japanese teriyaki to suit local tastes by increasing sweetness, adding garlic and ginger, and offering larger portions at modest prices, a format that matched the city’s demand for quick and affordable meals during periods of rapid urban growth. Preparation usually begins with chicken or beef marinated in soy sauce, sugar, ginger, garlic, and sometimes mirin or pineapple juice, cooked over a grill or hot griddle until slightly charred, then coated again with a reduced glaze before being sliced and placed over steamed rice. The accompanying salad often features iceberg lettuce, cabbage, or mixed greens with a creamy dressing, a component that became standard across many Seattle shops and helped define the plate as a complete meal rather than just a single entrée. One notable aspect is the uniformity of the format across independent restaurants, with hundreds of shops serving nearly identical plates despite not being part of a chain, a pattern shaped by the early success of Toshi Kasahara’s teriyaki restaurants, which demonstrated that the model could thrive in diverse neighborhoods. Seattle teriyaki is eaten at lunch counters, takeout storefronts, and small strip-mall restaurants across the region, usually as an inexpensive and filling weekday meal, and it pairs well with green tea, iced tea, soft drinks, or light beers that complement the sweetness and saltiness of the glaze without overwhelming the grilled flavor of the meat.Expand

Off Kilter is an American cheese hailing from Port Townsend, Washington, where it's produced by Mt. Townsend Creamery. This tomme-style cheese is made from pasteurized cow's milk. Underneath its rind that's been washed in Kilt Lifter Scotch Ale, the texture is supple, semi-soft, and open, dotted with small eyes throughout the paste. The aromas are milky, barnyardy, and earthy, while the flavors are pungent, meaty, nutty, earthy, and sweet, with a slight tang on the finish. For the best experience, pair it with the beer it's washed in. THIS CHEESE IS NO LONGER IN PRODUCTION BECAUSE THE CREAMERY IS SHUT DOWN.Expand

Island Brebis is an American tomme-style cheese hailing from Whidbey Island, where it's produced by Glendale Shepherd. The cheese is made from raw sheep's milk and it's aged from 3 to 6 months before consumption. Underneath its washed rind, the texture is semi-hard, firm, grainy, smooth, creamy, and dense. The aromas are herbaceous, while the flavors are sweet, complex, and nutty. It's recommended to pair Island Brebis with a glass of hard cider or Indian Pale Ale.Expand

Sonnet is an American cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a mixture of pasteurized goat's and sheep's milk. It's usually left to age from 1 to 2 weeks before consumption. Underneath its bloomy rind, the texture is smooth, soft, and spreadable. The aromas are rich, while the flavors are smooth, lemony, tangy, buttery, and complex. It's recommended to serve Sonnet cheese with fresh crusty bread on the side.Expand

Rheba is an American cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a mixture of pasteurized goat's and sheep's milk and it's aged in caves. Underneath its washed rind, the texture is semi-soft and supple. The aromas are intense due to the cave-aging, while the flavors are rich, grassy, creamy, tangy, and full. It's recommended to pair this Reblochon-style cheese with a glass of cider.Expand