23 Hoyt

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23 Hoyt Review

From the pronounced antler chandelier to the owner's private collection of contemporary art adorning walls and glass cases, an eclectic mix of fun and flavors in a chic, contemporary setting is what this place is about. The restaurant has received national accolades for its interpretation of Northwest cuisine, which changes seasonally.Items may include a mixed grill dish with juniper-rubbed quail, rabbit boudin blanc, and smoky bacon or Moroccan couscous with Alaskan halibut, manila clams, squid, and sea scallops. If it's in season, don't miss the streudel made with crispy filo layered with poached pears and caramel custard, served with black pepper ice cream.