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Food & Beverage

Seafood is important to us. We are fortunate in Seattle to have a catch revered worldwide. This includes Penn Cove Mussels and Clams, Quillayute River King Salmon, Lummi Island Sea Urchin, Kushi and Kumomoto Oysters, Dungeness Crab, Alaskan Halibut and King Crab to name a few.

We work with familiar local purveyors and wholesalers, sourcing with care and attention to cultivate the relationship from fisherman to table. The Northwest is also abundant with richer and bolder ingredients such as meat and game. We are fortunate to source from remarkable independent, organic, and sustainable farms we consider partners.

A noteworthy selection of new and old-world wines pair with 84 Yesler’s Executive Chef Shawn Applin’s highly seasonal seafood, meat and pasta menus. Our kitchen team makes fresh, handmade pasta in house daily.

Whether you are enjoying sea scallops or New York steak, with chef’s seasonal preparations, there are perfect pairings to complete your meal. Start with a classic Negroni Corretto from the craft cocktail list and get ready for an extraordinary experience!

Location & History

We are a Northwest neighborhood restaurant located in Seattle’s most historic Pioneer Square. Our restaurant location is a celebrated, legacy setting with the sights and sea air of Elliot Bay just steps away.

Italian cuisine has long been important to the Northwest and the Seattle area.The meaning of food in relation to a life well lived were ideas first brought to light here through the teachings and writings of Dr. Angelo Pellegrini, who remains a local hero.

Our sourcing of fresh, simple ingredients honor this native son; professor, renaissance man and grand-author of the Unprejudiced Palette, among other books. In the Seattle restaurant community, Victor Rosellini also set a high standard. His famed Rosellini’s 410 was blocks away.

Guest Commitment

1. Food without borders. Seafood and more than that. Be creative for culinary adventure.

2. Service without walls. No wall between kitchen & dining area. No walls between guests & staff.

3. 84 Yesler aims to prosper toward the next generation through heritage. We cultivate ourselves by continuous effort.

4. 84 Yesler belongs to Pioneer Square community. We share a common destiny. Give back to community.

5. Our characteristics are pursuit of quality, simple, modern yet classic, warm, good taste and home to everyone

We are a restaurant without borders. This is personified in the openness of our space, our philosophy of service and the welcoming spirit with which we receive our guests.

Our intention is to provide an experience for guests celebrating special occasions, travelers, neighbors, solo diners; no matter if you visit us weekly or are dining with us for a notable occasion. 84 Yesler is Seattle’s “blue jean” seafood restaurant.

84 Yesler service personnel work with the Japanese spirit of caring for others with one’s whole heart and from the bottom of the heart. (Omotenashi) 84 Yesler’s service strives to be attentive and anticipatory. (Kikubari)

 
We look forward to seeing and serving you at the restaurant sometime soon!

General Manager, Michael Don Rico

Michael defines the term, “seasoned hospitality professional” he makes running an operation with exacting standards and lots of moving parts look seamless. Sam also says Michael knows how to hire exceptional staff. The team at 84 Yesler is very much in sync because they have the mindset of the exceptional leaders they work with. Michael’s management experience runs the gamut of opening management team for El Gaucho, partner at Branzino, first Westerner to work with Chef Shiro Kashiba to open the acclaimed Sushi Kashiba, among other celebrated Seattle intuitions past & present. Service at 84 Yesler is attentive, caring and anticipatory, in large part because of Michael.

Chef Shawn Applin, Executive Chef

Originally from New York state, a graduate of the Culinary Institute of America- Hyde Park, Shawn’s attraction to cooking started at a tender age at the hem of his grandmother’s apron. Dinners in her household were created from scratch and Shawn spent hours observing, helping and loosing himself in the pages of her cookbooks. After culinary school, Chef Shawn worked extensively in California and Washington State in influential restaurants. He was chef de Cuisine for Seattle James Beard award winning Chef Christine Keff at both her ground breaking Flying Fish & Fandango locations. His experience is varied and impressive, previous to 84 Yesler he was Executive Chef at Seattle’s RN 74 by Michael Mina Group, a 140 seat classically French focused location.

84 Yesler Owner, Susumu (Sam) Takahashi

Sam was born in Nara, Japan. Graduating from Kyoto University of Foreign Studies in 1964, and then working in international trade before moving to Seattle in 1979 to open the teppanyaki and sushi restaurant Kamon of Kobe. He also consulted with Seattle based Schwarz Brothers Restaurants to open American style restaurants in Japan. In 2015, he partnered with Chef Shiro Kashiba and his team to open the very popular Sushi Kashiba in Pike Place Market. Susumu san, believes that hospitality and good food have universal tenants and that these concepts are borderless.