It’s time to check out Seattle’s Pioneer Square D&E!

Founded in fall 2018, D&E scaled back its menu throughout the past 16 months due to COVID restrictions. The restaurant now boasts a new menu featuring its creative, yet comforting, from scratch fare. New Chef Anthony Tran guides the menu in collaboration with owner Jonathan Fleming.

I recently had the chance to visit this cozy neighborhood bistro, now open for dine in (with proof of COVID-19 vaccination) and I have to say everything was mouth-watering and delicious! And it’s conveniently located about two blocks from Lumen Field – if you felt the need to eat before a Seahawks game. I also need to return as they are apparently known for their fried chicken!

What to Eat

Dirty Fries | $12
Thin cut fries with smoked and braised brisket, chipotle cheese sauce and avocado crema.

Braised Short Rib | $30
Bone-in short rib slowly braised with aromatics and served over potato puree, five-spice demi-glace and roasted vegetables.

What to Drink

Ducky Shincracker | $11
Red wine, citrus liqueur and juices, tequila, thyme and juniper

Mango-Strawberry Mule | $11
House ginger beer, mango and strawberry spirits


In preparation for Seattle Restaurant Week (starting October 24, 2021), Chef Anthony is rolling out all the stops. Choose three courses from items like Slow Braised Octopus with soy glaze and warm spices, slow roasted and braised pork belly succotash with carrot puree and demi-glace, savory clams, fresh shucked oysters and more. Don’t miss suggested wine or cocktail pairings or enjoy the special Johnny Walker Black Locomotive or a Six-months Aged Negroni. Pioneer Square D&E Owner Jonathan Fleming shares his excitement about the offerings, “our Seattle Restaurant Week menu was created with sharing in mind but also works for individual ordering.

Pioneer Square D&E
314 Second Ave South
Seattle WA 98104
(206) 445-7472

Disclosure: I was not financially compensated for this post. I received a comped meal and two drinks for review purposes. The opinions are completely my own based on my experience.

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