Copine
Contemporary American cuisine in Ballard; take-out is an option, too.
Openings: 
Copine Restaurant Review:
Chef Shaun McCrain (Book Bindery, NYC’s Per Se) turns out contemporary American cuisine at this Ballard restaurant. Dishes have included soupe au pistou with chorizo and a pan-roasted lamb rack with garnet yams and an olive-lamb jus. End your meal with a dessert like the dark chocolate gâteau. Take-out selections are available via the Copine Project.
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Check out GAYOT's list of Best Holiday Wines to find good bottles for pairing with your special dinners. Check the list.
Impress your dinner guests with chef Ludo Lefebvre's cheese soufflé. Get the recipe.
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