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Dahlia Lounge, Seattle

2001 4th Ave, Seattle, WA 98121-2414
 
 
 
 
 
AVERAGE USER RATING
Contact: +1 206 682 4142
Open Hours: Mo to Th from 11:30 AM to 02:30 PM,Mo to Th from 05:00 PM to 10:00 PM,Fr from 11:30 AM to 02:30 PM,Fr from 05:00 PM to 11:00 PM,Sa from 05:00 PM to 11:00 PM,Su from 05:00 PM to 09:00 PM
Deep red walls, funky art, fantastic food and a wine bar balcony make this downtown restaurant a local favorite. Chef/owner ... More
Dahlia Lounge
 

Description

Deep red walls, funky art, fantastic food and a wine bar balcony make this downtown restaurant a local favorite. Chef/owner Tom Douglas, who also owns Etta's Seafood and Palace Kitchen , spares nothing to make the most interesting, flavorful, beautifully presented dishes. For appetizers, try the Scallion Potstickers and Penn Cove manila Clams. Entrees feature numerous seafood selections and wood-grilled meats. Do not skip dessert. Douglas is renowned in Seattle for his coconut cream pie with white chocolate.
 
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Reviews for Dahlia Lounge: 3
 
 
 
 
 
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Will come back!
By ,
Our visit at the Dahlia Lounge was splendeferous! Great service and the lighting is fantastic. The best part of our visit was the food! Everything we ordered was to perfection.
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Fantastic - And Saved the Best for Last
By ,
Went here for a romantic dinner and the place did not dissapoint. The atmosphere is very nice, and the menu had so many good choices, I wasn't sure what to get. Settled on the crab cakes and they were great-- the waiter also recommended a delicious glass of wine to compliment the dish. But the best was truly saved for best-- on the dessert menu was made to order doughnuts, served with a strawberry jam and vanilla spread that made them even more heavenly. The price isn't cheap ($20-$30/entree) but completely worth it. If you are staying at the Westin, its only a 2 block walk-- don't miss it, we would go again in an instant!
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wonderful
By ,
the food was fabulous......and I had the best champhagne ever......I missed the name........I was disappointed I didn't take note of that.....
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