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Seastar Restaurant & Raw Bar Restaurant Review: Chef John Howie made his name in Seattle on steak, but at his Eastside outlet, he puts a global spin on seafood and serves it in an eminently elegant space. Starters include scallop ceviche with a mango-kiwi relish and salmon poke with sweet sesame oil dressing. Salads may include roasted red and yellow beets with balsamic reduction; a rich, creamy crab bisque is also available. For dinner, honor Pacific Northwest traditions by ordering apple wood-grilled wild Alaska king salmon. Another favorite is the diver scallops paired with blood orange gastrique and butternut squash couscous. Seeking comfort food? Look no further than the crab and corn risotto or the lobster-crab mac ‘n’ cheese. For a lighter meal, we recommend enjoying the raw bar offerings, such as ultra-fresh sushi and sashimi. Desserts range from a trio of chocolate cake, peach-blueberry crisp and white chocolate-coconut cream pie to crème brûlée enhanced with vanilla or chocolate, or half-and-half. The extensive wine list focuses on Northwest varietals plus California “imports.” Service is gracious and professional.