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"&lt;strong&gt;If you told me to design the perfect restaurant&lt;/strong&gt;\u2014the kind of place where guests would stay all day\u2014it\u2019d look something like this: There\u2019d be an oyster bar off to one side where you could chase half a dozen local varieties with an ice-cold Rainier beer. It\u2019d have a sprawling outdoor space with picnic tables, a fire pit, and gorgeous lakefront views. The main dining room would have garage doors that opened out onto the patio, and the nautical aesthetic would be &lt;i&gt;Moby-Dick&lt;/i&gt; meets &lt;i&gt;The Life Aquatic with Steve Zissou.&lt;/i&gt; A wall hung with paintings of famous captains\u2014both fake and real\u2014would be a nice touch, too. People would while away their afternoons on the deck, drinking ros\u00E9 and snacking on smoked Manila clam dip with freshly made potato chips, and then eventually head inside for a full meal. Because have you &lt;i&gt;seen&lt;/i&gt; what the chefs are pulling out of that wood-burning oven? Try meltingly soft &lt;a href=\"http://www.bonappetit.com/recipe/braised-lamb-shoulder-with-fennel-and-orange\"&gt;braised lamb shoulder&lt;/a&gt; for D.I.Y. gyros or bubbling-hot gigante beans with tomato and feta. I\u2019d go for lunch. And dinner. And brunch. How lucky am I? Restaurateur &lt;strong&gt;Josh Henderson&lt;/strong&gt; and chef &lt;strong&gt;Zoi Antonitsas&lt;/strong&gt; already beat me to the punch. It\u2019s called &lt;a href=\"http://westwardseattle.com/\" target=\"_blank\"&gt;Westward&lt;/a&gt;.&lt;i&gt;\r\n&lt;/i&gt; &lt;p&gt;Art fabricators &lt;a href=\"http://electriccoffin.com/\" target=\"_blank\"&gt;Electric Coffin&lt;/a&gt; built this diorama-filled bar backdrop.&lt;/p&gt; &lt;p&gt;A visit to Westward wouldn't be complete without a dozen freshly shucked oysters.&lt;/p&gt; &lt;p&gt;Chef\u00A0&lt;strong&gt;Zoi\u00A0Antonitsas&lt;/strong&gt; cures wild salmon into gravlax and pairs it with labneh doused with za'atar.&lt;/p&gt; &lt;p&gt;Between communal dining tables, a waterfront bar, and a firepit, the patio at Westward is a summertime wonderland.&lt;/p&gt; &lt;p&gt;A leisurely weekend afternoon on Westward's patio calls for smoked Manila clam dip with housemade chips.&lt;/p&gt;  &lt;p&gt;Servers match the &lt;em&gt;Life Aquatic&lt;/em&gt; aesthetic.&lt;/p&gt; &lt;p&gt;Spanish sardines cap off avocado toast.&lt;/p&gt; &lt;p&gt;An applewood-burning oven is the smokestack of Antonitsas's ship.&lt;/p&gt; &lt;p&gt;The heat of the wood oven transforms a pot of gigante beans into this bubbling, cheesy side dish.&lt;/p&gt; &lt;p&gt;Day-drinking ros\u00E9 on Westward's patio should be on yours.&lt;/p&gt; &lt;p&gt;A wall near the oyster bar doubles as a shop, filled with the chef's go-to ingredients.&lt;/p&gt; &lt;p&gt;\"A Jar Of House Pickles\" preserves Seattle's growing season.&lt;/p&gt; &lt;p&gt;Every little detail at Westward has been attended to. Case in point: custom coasters.&lt;/p&gt;  &lt;p&gt;Stripes are everywhere at Westward, from the exterior sign to the keepsake matchbooks.&lt;/p&gt; &lt;p&gt;A wall of mariners includes a commissioned portrait of a regular (top left).&lt;/p&gt; &lt;p&gt;The whole wood-roasted fish is a must-order.&lt;/p&gt;  &lt;p&gt;Truth written on the signboard at Little Gull.&lt;/p&gt; &lt;p&gt;Antonitsas incorporates Greek and Middle Eastern influences into the mussels, which are served in a broth of harissa and ouzo.&lt;/p&gt; &lt;p&gt;No surface escapes the seafaring touch, bathroom doors included.&lt;/p&gt;  "^^<http://www.w3.org/2001/XMLSchema#string>
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