84 Yesler
New American restaurant · Pioneer Square ·
Creative pasta, steak & seafood dishes with Italian-Japanese riffs
Creative pasta, steak & seafood dishes with Italian-Japanese riffs
"If you’re trying to have a big night out, there are only so many weekends you can house a wheel of brie at a wine bar before things get old. But 84 Yesler should revitalize thatspecial occasionspirit. From nutty parmesan-showered churros and fresh carrot cavatelli with goat cheese to excellent steak, it's worth the steep price tag." - Team Infatuation
"If you’re trying to have a big night out, there are only so many weekends you can house a wheel of brie at a wine bar before things get old. But 84 Yesler should revitalize that special occasion spirit. From nutty parmesan-showered churros and fresh carrot cavatelli with goat cheese to some of the best steak in the city, it's worth the steep price tag." - aimee rizzo, kayla sager riley
"Pioneer Square may be one of the most history-drenched zip codes in Seattle, but 84 Yesler is thoroughly contemporary. The upscale dinner joint run by chef Christina Siegl and owned by restaurateur Sam Takahashi serves Italian and Japanese-inspired riffs on local ingredients. On a recent visit highlights included black cod in a luxurious, rich dashi bath and foie gras mousse on focaccia. Don’t skip dessert: The pavlova here has jagged shards of perfect meringue sticking out of a creamy, citrusy yogurt concoction. –Harry Cheadle" - Joey Carreon
"This is a fine dining-ish restaurant in Pioneer Square that people should talk about more, so let’s talk about the pavolva here. Normally served as layers of cream, meringue, and fruit, here the dish gets reimagined as a foamy yogurt adorned with delicate shards of pavlova. It’s creamy but not heavy, and though the flavors rotate seasonally there’s usually a citrus element to keep things light, tart, and refreshing." - Harry Cheadle
"Pioneer Square’s nightlife scene is dominated by bars, so it’s easy to miss this tucked-away fine dining restaurant from longtime restaurateur Sam Takahashi and chef Christina Siegl. The interior is polished and quietly glamorous and the menu is full of little flexes — foie gras that comes with foie gras infused cotton candy, a delicate but powerful dashi broth with black cod. You can order a la carte here or get a tasting menu that starts at $110." - Harry Cheadle