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Dining Information
Renowned Chef Jan Birnbaum succeeded in creating high-energy atmospherics at the 185-seat Sazerac - named for a potent New Orleans cocktail. A hit with Seattle's dining public since opening in 1997, Sazerac's open, high-ceilinged room, elevated exhibition kitchen and vibrantly designed interior - featuring handcrafted steel-frame chandeliers and distressed copper structures - make for a stylish destination.
Executive Chef Jason McClure highlights Birnbaum’s southern Louisiana roots in the clean and flavorful food found on the menu. Dishes like the mouthwatering Flash Fried Catfish with Lemon Whipped Potatoes and Jalapeno-Lime Meuniere and the Cider Glazed Pork Back Ribs with Sweet Corn-Brioche Bread Pudding celebrate the focus on food, while "refusing to take ourselves too seriously."
The restaurant team does take integrity of technique seriously, and relishes the discipline of transforming carefully selected ingredients into contemporary dishes, ranging from hominy cakes to homemade Sazerac ham with poached eggs at breakfast, from gloriously fresh tomato salads to elegant bisques. And southern hospitality has made its way to the northwest: the restaurant staff makes everyone feel at home, visitors and locals alike.
"This southern-style spot is destined to be a Seattle classic." - Seattle Times
Cuisines
Dining Style: Fine Dining
Alcohol Service: Full bar
General Services
Banquet, Private Rooms Available, Private Parties Available, Meeting Facilities Available, Handicap Services
Dining Price: Expensive
Meals Served
Breakfast, Lunch, Dinner, Weekend, Brunch, Sunday Brunch
Special Meals
Reservations: Recommended
Entertainment
Attire: Casual
Payment Types Accepted
Visa, Master Card, American Expess, Cash
Parking
Chain: No