9 Best Restaurants in University District, Seattle

The stained glass saint, holding wheat in one hand and a Japanese melonpan (bun) in the other, summarizes this eccentric but excellent bakery perched on the shore of the Ship Canal. Scandanavian-style cardamom knots, classic French croissants, and fried egg sandwiches with Thai-style turkey sausage exemplify the breakfast selection here. The grab-and-go counter displays pre-made salads and sandwiches, an equally intriguing array. While the counter and kitchen take up the entire indoor space, a covered patio on the side keeps diners warm and dry.

Baja California Mexican cuisine and a laid-back vibe define this casual spot that's done up in bright, beachy colors, with a lively deck come summertime. Regulars swear by the fresh fish tacos and mangodillas (quesadillas with mango and poblano chilies). Be sure to pay a visit to the salsa bar and wash it all down with a salt-rimmed margarita or house-made agua fresca. Waits are long on sunny days and hours vary seasonally, so call ahead.

Agua Verde is perched waterside on a street surrounded by quirky boat-repair shops; in the warmer months, you can rent kayaks under the restaurant and paddle around Portage Bay.

Sidle up to the antique bar at this hot spot for students and faculty from nearby UW, for a good selection of suds and pizza.

Don't get distracted by the eye-catching decor: as cute as the lemon-patterned chair is and as striking as the plant wall is, the main attraction is the brightness of the flavors. Fresh squeezed orange juice (on its own or in a mimosa) goes well with the breakfast baguettes and flaky stuffed Balkan pastries for which the shop is named. Scrambles, pancakes, and hearty salads round out the menu, making this a good option for either a quick coffee or a healthful lunch. 

This elegant but ultimately casual all-day café suits the needs of upscale U-Village perfectly. Whether you're looking to recharge with a fancy coffee drink, bubbles, or a cocktail, this spot has just the thing. The menu ranges from little nibbles to full-fledged meals, but everything from the maple pecan granola to the pesto and pickle grilled cheese is many cuts above the standard coffee shop fare. Look for intriguing ingredients, Instagrammable plates, and plenty of options to keep you moving as you shop and explore.

Though it shares its name with a half-dozen other teriyaki shops in town, this location on the Ave is the original, and while it shows its age, it also shows why so many tried to emulate it. Ignore the many options and stick to what they do best: cook up exceptional versions of the classic Seattle-style teriyaki. Expect a heaping portion of rice and meat with a gently sweet teriyaki sauce, plus a portion of the traditional salad with creamy dressing.

After working her way through school at a chain ice-cream shop, UW graduate Lois Ko bought the space and opened up an independent local ice creamery, committed to making each ice cream from scratch daily using organic, local ingredients whenever possible. The passion for quality ice cream shows both in standard flavors like sweet cream and salted caramel, and in the originals, like makgeolli (Korean rice beer) or kettle corn. Plenty of vegan options round out the selection, and the cones and cookies for ice cream sandwiches are both baked in-house.

This might be the cheapest Thai restaurant in town, but rock-bottom prices aren't the only reason this place is always packed—the food is delicious, authentic, and spicy (two stars is usually pretty hot). Plus, you get dinner and a show as the flames lick up the woks in front of the bar. Students and foodies pack in for garlic chicken, spicy curries, Thai coconut soup with shrimp, and rich, flavorful pad Thai. Tables can be hard to come by during the dinner rush, but there's usually space at the counter that lines the open kitchen.

Diners here sometimes find their meal interrupted by the soft thumping noise for which the chewy, ropy noodles the restaurant specializes in are named. Biang biang noodles are made by slapping strands of dough against the hard counter, which elongates them without toughening the dough. The wide strands come in a number of dishes, along with other preparations from the eponymous city. Like most restaurants serving the food of China’s Shaanxi province, Xi’an uses a heavy hand with spices such as cumin, Sichuan peppercorn, and, in some dishes, hot peppers. But the flatbreads, salads, and soups at this sparsely decorated, casual spot all come in a variety of flavors, many mild.