Eight Row

"Whenever we’re hosting out-of-town guests or catching up with a friend and it isn’t raining, you can find us walking or jogging around Green Lake. But we’ve always wished that there was a place near the perimeter of the pedestrian loop to have a nice, sit-down dinner after exercising. That’s why we had high hopes for Eight Row - an upscale, farm-to-table restaurant that instantly became the fanciest spot in the neighborhood when it opened. However, Eight Row fails at being that reliable Green Lake go-to. The gorgeous dining room feels weirdly uncomfortable, and besides one standout dish, the food is pretty underwhelming across the board. The menu is made up of a bunch of random, overpriced dishes with ingredients that sound good on paper, like $14 grilled broccoli with currants and tarragon aioli, $14 rockfish ceviche with carrot aguachile and crushed corn nuts, and $24 carrot cavatelli with duck confit. But when you eat these plates together, there are too many conflicting flavors to have an enjoyable meal. Plus, a lot of the bites here are either under-seasoned (like all of the pastas) or there’s too much of a good thing (like the aggressive pile of herbs on top of the already-herby broccoli). The portions are small too, which forces you to fill your table with what feels like a hodgepodge of light appetizers - you can practically blink and end up with a $200 check for three people. Having a post-jog dinner here isn’t worth it, unless you order the barbacoa. This terrific pork shoulder is Eight Row’s only saving grace. It’s a $55 DIY taco operation that feeds two hungry people, and the whole thing is excellent despite the price tag. The dish comes with a bunch of individual elements, including tender smoked pork, tortillas grilled in beef fat, and toppings like cumin cream, roasted-red-pepper puree, kale-serrano salsa, and tangy pickled vegetables. A couple of these tacos with a glass of wine makes for a perfectly tasty meal. The frustrating part is that we’d have to come to Eight Row to eat it. The disappointing food isn’t the only reason we’re not a fan of this place. Despite looking like a project featured on Fixer Upper with a lot of plants and dramatic wall moldings, the dining room at Eight Row feels just about as lively as an 8am philosophy seminar. It’s so massive that it often feels like there’s nobody else here - which leads to smothering service and people swooping in with a water pitcher for a sixth refill you didn’t need. Ultimately, your decision on whether or not to eat at Eight Row comes down to how badly you want a slab of pork that will cost you more than a train ticket to Vancouver. Not to mention that while the barbacoa is still great, there are still plenty of tacos in Seattle that are much better. Eight Row could have been a great addition to the neighborhood, but it looks like we’ll keep jogging around the lake (and hitting up one of these spots) until something better comes along. Food Rundown Rockfish Ceviche We like this ceviche. Almost every element you want is there - soft fish, tart pickled onion, a nice crunch from corn nuts and sweet potato chips, and fresh radish. We just wish the carrot-habañero aguachile had a little less spice and little more lime. Fried Eggplant The flavor on the fried eggplant is great, especially swiped in the cumin cream that comes with it. But the chile de arbol honey just tastes like regular honey, and makes the eggplant soggy. Grilled Broccoli A true hit or miss dish. The first time we tried the broccoli, it had a great char, and tasted wonderful with currants, fried capers, and tarragon aioli. We were stoked to order it again, only to find the stalks unpleasantly undercooked, with a burnt aftertaste and a literal pile of fresh tarragon leaves that overpowered the whole thing. Order if you’re feeling lucky, and want to spend $14 on broccoli. Spaghetti Alla Chitarra This pasta is a saltless pile of spaghetti with very little Dungeness crab - skip it. Carrot Cavatelli The duck confit in the carrot cavatelli is delicious, moist, and we could eat it all day. The problem is that the cavatelli itself is pretty flavorless. As long as you have a nice, big bite with plenty of tasty duck, this isn’t a bad entree to choose. But if you have to follow such specific instructions to enjoy bland pasta, it’s not worth $24. Smoked Pork Shoulder Barbacoa If you come to Eight Row and don’t get the pork to share with a friend, you messed up. You get a big plate full of everything you need to make around six DIY tacos: a big hunk of smoked pork shoulder, bibb lettuce, radish, pickled vegetables, roasted-pepper puree, cumin cream, kale and serrano salsa, and refried beans. A fully-assembled taco with every element involved is delicious. Olive Oil Fudge Brownie Olive oil makes baked goods moist, but this brownie must have missed that memo. It’s on the dryer side, though the dulce de leche and sweet cream ice cream help a little bit. However, the corn nut crumble unfortunately makes the whole thing taste like it was topped with crushed tortilla chips." - Aimee Rizzo

"Eight Row was one of Seattle’s most notable restaurants since it opened in 2019. It quickly earned accolades, including being a semifinalist in the James Beard Awards in 2022 and 2023 and in the beverage category this year. The restaurant put significant effort into its nonalcoholic beverages and hosted meetings for the hospitality industry addiction support group Ben’s Friends. However, due to a substantial rent increase, the owners decided to close the restaurant at the end of June 2023. Despite its closure, the restaurant remains a significant part of Seattle’s culinary history." - Harry Cheadle

"Rising chef David Nichols’s new farm-to-table Green Lake restaurant showcases the ingredients, influences, and aesthetics from the Wenatchee, WA, orchards that his family owns and operates. A focus on seasonal, local produce isn’t new to the Seattle dining scene, but Nichols’s versatility and craft (honed at Rider before) shows that he’s one to watch." - Eater Staff

"Eight Row, co-owned by David and Ian Nichols, is a fine dining restaurant in Greenlake, Seattle. Known for celebrating Eastern Washington’s farmlands, it is moving to a new location after its lease expires. Noted for its farm-to-table concept, the restaurant has received multiple James Beard Award nominations, and its bar program was recognized for outstanding beverages. The current location will close after June 29, with plans to return. A farewell event will feature cherry-themed dishes and the return of their Orchard Brunch." - Meg van Huygen

"Chef David Nichols announced on May 13 that his James Beard Award-winning farm-to-table restaurant, Eight Row, would be closing at least temporarily while he and its staff regroup to find a new location." - Meg van Huygen