Frommer's Review
Out front, the neon chef holding a flapping fish may suggest that the Dahlia is little more than a roadside diner. However, a glimpse of the stylish interior will likely have you thinking otherwise, and one bite of any dish will convince you that this is one of Seattle's finest restaurants. Mouthwatering Dungeness crab cakes, a bow to chef Tom Douglas's Delaware roots, are the house specialty and should not be missed. The menu -- influenced by the far side of the Pacific Rim -- changes regularly, with the lunch menu featuring some of the same offerings at lower prices. It's way too easy to fill up on the restaurant's breads, which are baked in the adjacent Dahlia Bakery, and for dessert, it takes a Herculean effort to resist the crème caramel and the coconut-cream pie.
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