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Seared halibut on the lunch menu at Loulay, with fingerling potatoes, watercress purée and caramelized fennel garnished with lotus-root chips.
Ellen M. Banner / The Seattle Times

Seared halibut on the lunch menu at Loulay, with fingerling potatoes, watercress purée and caramelized fennel garnished with lotus-root chips.

Loulay: all-around razzle-dazzle from the Chef in the Hat | Restaurant review

In Loulay, chef Thierry Rautureau at last has a glamorous downtown Seattle venue where he can fully express his joie de vivre. Drop in for an outstanding burger and fries; caviar and Champagne; perfect roast chicken; or definitive French onion soup.

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