"This swanky date-night spot proves you can go big AND go home. PNW-born chef Christina Siegl spent half of her career at Michelin-starred restaurants in Europe, but she’s back at her home base now, where she’s really making the native produce shine. The result is dishes loaded with local jewels like morels, huckleberries, oysters, scallops, and spot prawns, all organic and locally sourced. Some all-season faves at 84 Yesler are the pappardelle with Dungeness crab, lemon butter, and fine herb oil as well as the steamed Penn Cove mussels, served with mustard seed cream sauce and an artisan baguette." - Meg van Huygen, Harry Cheadle