84 Yesler
Day 1: 5-Course Bounty of the PNW Tasting Series
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. We can’t wait!
About the Host:
Christina Siegl
Executive Chef
Northwest native Chef Christina Siegl graduated from the prestigious Auguste Escoffier School of Culinary Arts before training in kitchens across the globe, including Michelin-Starred Pauly Saal. She brings her expansive expertise in both food and wine to her role as Executive Chef at 84 Yesler.
The Lineup
All courses will be individually plated. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Beef Tartare
egg yolk jam, crispy caper, chive, anchovy aioli
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Corn Potage
creamy corn soup, spiced brioche crouton, white truffle oil
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Pappardelle
roasted asparagus, lemon beurre blanc, garlic crumble
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Seared Halibut
white bean purée, fiddle head fern, mushroom
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Lingonberry Tart
vanilla ice cream, coconut crumble
84 Yesler
84 Yesler Wy
Seattle, WA 98104
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Gluten, Fish, Shellfish, Mushroom, Nut. They are NOT accommodating restrictions related to the following ingredients: Chive, Onion (cooked). If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
