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Contribute Feedback What Darnell Kebo likes about Dandylion:
4/27/19: Walked in at around 11p looking for some late night dining. Sat at the bar. It was nearly full so it took a bit of time to get drinks since they only had 3 people working but the staff was friendly. Ordered off the late menu: bread butter (pesto), sardines in olive oil, seared cauliflower, chorizo with chimichurri, and ended with lemon ice cream topped with sea salt and olive oil. Very satisfied with the food and Timothy, the bartender was good company. Looking forward to going back to try the regular menu.
What Vivienne Stokes doesn't like about Dandylion:
the food was delicious, but the service was immaculate. drinks arrived after eating, a drink never came and we changed it to wee to speed up the process. several service requests did not pass. I felt as if they were short, even in the early hour of 5:30. View all feedback.
Awesome food, and amazing staff! You can sit and chat with the chefs while they cook your food, and the bar staff make sure you're taken care of at all times! Food/drink shown from left to right: Seafood Saffron Paella. Seared Cauliflower. Moroccan Spiced Meatballs. Holiday Cheer.
4/27/19: Walked in at around 11p looking for some late night dining. Sat at the bar. It was nearly full so it took a bit of time to get drinks since they only had 3 people working but the staff was friendly. Ordered off the late menu: bread butter (pesto), sardines in olive oil, seared cauliflower, chorizo with chimichurri, and ended with lemon ice cream topped with sea salt and olive oil. Very satisfied with the food and Timothy, the bartender was good company. Looking forward to going back to try the regular menu.
This was one of the best meals during my time in Seattle. Cocktails were interesting, the food looked simple but was complex and exciting and the service was warm and friendly. Chef even came out to say hi. Loved it the perfect night out.
Chef Rob absolutely blew my mind away with this clean, elegant and refined food. Some of the best food I've ever had in my 25 years of being in the industry. Go there. Chef Rob and his small plates will floor you!
Without calling itself a tapas bar, Dandylion acts like one. Dandylion, a one-month-old restaurant on Queen Anne Ave N and Mercer Street , is divided in two. In front is a long live edge wood bar where bartenders stir sherry with lemon-lime soda and two cooks make all the food. In the rear is a hidden bar which eventually will be a speakeasy but it is not ready yet. After talking to the owners it will be ready sometime in September. The food was spectacular. I have been to Spain numerous times and the food at Dandylion brought back those memories. Also serving SeaWolf bread made everything even better. One of my favorite dishes was the porkbelly in which Chef Matias serves it with ground coffee sauce that was out of this world. The sardines where also amazing which they import from Spain. You can still get a seat at Dandylion because no-one really knows about this spot YET, but mark my word in a few months you will be waiting for a long time to get in. If you haven't tried it yet, you should. We will definitely be back.
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