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.
Our first time there and we are now forever diners. The staff gave us VIP service with their selections, conversation and enthusiasm for the love and pride of their home cooked cuisine and menu. We are so pleased with the authentic tastes and superb service and unique menu. Thank you!
Good food, actually, great food. Very small, tapa like servings, so a little pricey, but the quality was on point!
Great staff too.
I'd give a five star of the pricing was a little more reasonable.
Everyone really liked their drinks too!
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.
Dandylion is a unique and amazing place to have one of the most exquisite 5 star meals in all of the Seattle area; with a small town feel. Pricing is also very affordable. We felt so honored to have the owner Matias Tona take time to stand at our table and explain each plate they had prepared for us. Each dish was uniquely created and plated in the most elegant manner. Each bite was an explosion of excellent flavors.
Here are the dishes we tried:
Grilled bread w/ Bacon jam
Marinated mixed olives
Fermented seasonal vegetables
Fried polenta
Grilled street corn
Fried fingerling potatoes w/aioli
Espresso braised short ribs
Flat iron steak
Grilled prawns
Lemon ice cream
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.
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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.
In from out of town, wanting to try something different, and I was *pleasantly* surprised. Everything was bright and fresh. Many pickled/fermented items, along with fresh produce and small sprouted veg. Bar was well-stocked and cocktails were made with care. The most surprising item for me was the roasted fingerling potatoes with roasted garlic aioli and dill pollen, a mind-blowing dish. I would walk from across town just to have the potatoes again. Rob Bob (Handsome Rob) has outdone himself with this menu. I would suggest going early (near opening) so that you have some time to talk to Rob while he helps prepare your items.
A gorgeous spot! Be sure to plan accordingly, they are very popular, and for good reason! The bar is fully stocked with all different types of libations and knowledgeable bartenders to help you get what you need. It's an open kitchen where the chef cooks right in front of you. A unique menu that has spanish influences. Your senses will thank you.
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!
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