Citysearch, Editorial Winner: Best of Fine Dining 2006

Seattle Magazine, June 2006 - "Stowell presents seasonal food with rare elegance and restraint."

Food and Wine, April 2006 - "Top 376 Restaurant in the World"

Seattle Magazine, April 2006 - "The 10 Very Best Restaurants of 2006"

Seattle Magazine, March 2006 - "Most Anticipated New Restaurant: Tavolata"

Seattle Weekly, 2006 Dining Guide - "Chef Ethan Stowell's cuisine is the expression of Northwest luxury."

Seattle Metropolitan, March 2006 - "Chef Ethan Stowell could pull flavor out of cardboard."

Gayot.com, 2006 "Hot 10 Restaurants"

Bon Apetit, December 2005 - "Top 103 in the United States"

Travel + Leisure Magazine, December 2004 - "Best New American Restaurants"

Esquire Magazine, November 2004 - "The 21 Best New Restaurants in the USA."

Gourmet Magazine, October 2004 - Restaurant Guide --"Where to eat right now in 30 American cities."

Wine Spectator, October 2004 - "Certainly the most innovative of the city's new restaurants is Union…", "…each dish masterfully rendered to showcase the ingredients without allowing one to overreach the other."

Food & Wine Magazine, July 2004 - "Best New Wine Lists"

Seattle Magazine, May 2004 - "Everything comes together - and then starts all over again - at Ethan Stowell's Union."

Northwest Palate, March/April 2004 - "Chef Ethan Stowell alters his ambitious menu daily."

Wine & Spirits Magazine, August 2004 - "Chef Ethan Stowell's dishes bend the flavors of local staples in unexpected ways…"

Alaskan Air Magazine, May 2004 - "…these things were not only delightful, but are rarely found on local menus."

Seattle Homes & Lifestyle, March/April 2004 - "…best gourmet deal in town, no matter which fantasy dish you try."

Seattle Weekly, August, 2004 - Best of Seattle - Critics' Pick: Winner: Best New Restaurant

Seattle Post Intelligencer, March, 2004 - 3 Stars - "Stowell's food gets center spotlight here."

Seattle Post Intelligencer, January 2005 - "5 to watch in 2005"

The Seattle Times, December 2003 - 3 ˝ Stars - "It's been too long since I've been so aroused by a menu…"