The Herbfarm - Reservar uma mesa

We've been dining for my husband's birthday for the Super Cattle in Seattle last night for the first time. What an experience! We have booked the common table and really the experience even better, and our group was really beautiful and lively! Anyway, we'll do it again when we go back. Each course was perfectly paired with wine, and the sommelier was very knowledgeable. The chef offers an overview and the history of the dish. The first course was the hands down the favorite of our table - two cuts of wagyu with various accompaniments from the garden of the restaurant. My favourite was the vegetable course - carrots with yogurt, fried fiddlehead ferns, over a bone marrow Mayo. Omg. I can go...

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The love of my life just graduated culinary school and is now a chef and as one of his graduation gifts we came here to eat. What a great experience we had, the waiter Barry was very knowledgeable, personable, and really connected to our family. Every dish for the salmon nation was unique and delicious. The Wine paring made it x10 better. To make it better,Executive Chef Chris came and talk to us twice and small world we had a mutual friend from Colorado. I suggest this restaurant to anyone that wants a great pacific west taste(:

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The carefully thoughtful vision of the Herbfarm shows itself in every aspect of its atmosphere, food, service and philosophy. We had a delicious meal, prepared and served by amazing people that we ate with wonderful strangers that we felt were friends by the end of the night. It was a beautiful evening that remembered dinner parties from another time. Thank you

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Spectacular culinary experience. Food, personnel, owners and cook were absolutely impeccable. The food was prepared excellently. The entire experience from the beginning to the end was glorious. We enjoyed our time at the Herbfarm and look forward to visiting Seattle on our next trip and tasting a new menu. Thank you to the staff for such a nice evening.

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An absolute jewel. The owners Carrie and Ken have perfected the science of subtle excellence. Every 3 weeks a new, locally created menu. Our recent visit was for red heads (red wine, not hair). The wines were excellent and the food pairs are delicious. A four-hour masterpiece of succulence and style.

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