D’ La Santa
Mexican restaurant · Montlake
2359 10th Ave E, Seattle, WA 98102
Highlights
Steakhouse & Mexican fare, known for carne asada & margaritas
Steakhouse & Mexican fare, known for carne asada & margaritas
"One of our favorite Mexican restaurants in the city also happens to be one of the most kid-friendly spots. The tacoarte platter for two people could probably feed three kindergarteners, and it’s a DIY operation - so the children can go nuts making their own tacos. The grown-ups can have their own fun with a plate of cheesy garlic butter shrimp tacos or some carne asada and a round of margaritas." - aimee rizzo
"It will always feel great to be in D' La Santa with a margarita, surrounded by the buzz of happy people among the replica tree in the middle of the moody dining room. Among the hits here are phenomenal tacos de birria filled with braised pork and beef alongside rich consomme for dunking, garlic butter shrimp stuffed inside crispy tortillas, and a noteworthy brunch that features both a mimosa cart and a pastry cart." - aimee rizzo, kayla sager riley
"Carne asada is a crucial subcategory of the steakhouse universe, and the best place to grab some is D’ La Santa. We love this Mexican spot on Capitol Hill for drippy birria tacos followed by tres leches cake, but it’s impossible to ignore their ribeye. It’s the only one you’ll ever need—bubble gum pink on the inside with crisscross sear marks on the outside. This glorious hunk of beef is served with salsa, tortillas, and beans—but you could also eat the thing by itself and be just as content." - aimee rizzo, kayla sager riley
"This Capitol Hill staple is home to two of our favorite things: a giant lantern-lit fake tree in the middle of the dining room, and great shrimp tacos. Crisped tortillas hold their shape, even when filled with garlic-buttery fresh shrimp, chopped peppers, and cheese. One order of shrimp and an order of pork and beef birria is always the move." - kayla sager riley, gabe guarente, aimee rizzo
"Steak is the focus of this north Capitol Hill Mexican restaurant, where big piles of tender, perfectly cooked beef rule the menu. Standouts include the 25-day dry-aged New York strip, topped with from-scratch salsa, and the Aguja Norteña, a hunk of wagyu accompanied by a cactus salad. The restaurant also serves a number of dishes besides steak, like tacos with a choice of meat (including beef birria)." - Charlie Lahud-Zahner
