Best Reinvention of a Restaurant 

360 Bistro

When relocated Seattle chef John David Crow departed Wildwood Oak-Fired Kitchen last fall, it wasn't long before he landed at the wine bar formerly known as The Grape, where owners Nick Jacobson and Joe Gordy were in the process of separating from the Atlanta-based Grape chain. Almost overnight, the triumvirate recast 360 as a full-service foodie enclave serving seafood, elk, boar and duck, often accented by fresh produce and Asian flavors. Don't miss the miso-honey tuna with ginger and sake or the seared duck breast with port-and-quince reduction. The transformation to 360 was indeed a welcome revolution. —CARRINGTON FOX

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