I think the boundary between "everyday" and "fine" dining in Seattle is not as defined as in other places. Oh sure, we have our white-table-cloth places, and some, like Canlis, are exceptional and would be regarded as such pretty much anywhere. But most of the top-tier restaurants in Seattle are very informal places; the food matters more than the decor or the trappings. There's a lot of sudden money in town, much of it in pockets of young adults, so the restaurant scene has erupted like one of our nearby volcanoes. There's really no room for anybody delivering inferior food to survive in this marketplace - the word gets tweeted out between the appetizer and the entree.

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