84 Yesler

Perks

  • Complimentary chef's choice dessert any time you dine at the restaurant
About

Opened in 2020, this exceptional eatery specializing in seafood has appeared on both Eater’s and Infatuation’s “Best in Pioneer Square” Lists. 84 Yesler is the passion project of Susumu (Sam) Takahashi, a longtime leader in the Seattle restaurant industry. Sam was born in Nara, Japan before immigrating to Seattle in 1979 to open Kamon of Kobe and Pike Place Market's Sushi Kashiba. At 84 Yesler, Executive Chef Christina Siegl, who has cooked at Michelin-Starred Pauly Saal in Berlin, is offering up such fare as smoked octopus, coconut ceviche, seared scallops with brown butter, hazelnuts, cauliflower espuma, and locally foraged mushrooms and other dishes that make optimal use of seasonal Northwest delicacies. These include options as well like beef tartare with crispy shallots and egg yolk jam and seared foie gras for the landlubbers among us. (Chef Siegl’s mushroom agnolotti made Seattle Times critic Tan Vinh’s “Five Favorites"List.) The centerpiece of all this is the restaurant’s open kitchen, giving diners a ringside seat to the culinary wizardry that goes on.

Category
  • Restaurants
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