ABOUT

Executive Chef Joshua Henderson
Chef De Cuisine Andrew Iacono
General Manager Megan Callahan

Hours
Dinner 5pm-10pm Tuesday through Saturday
Closed Sunday & Monday
 
As part of the Huxley Wallace Collective, Vestal is the home of sorts for Chef Joshua Henderson. The restaurant is centered around a vast chef’s counter surrounding a wood-fired hearth. The menu is inspired by the rich ingredients and seasons of the Northwest, and evokes the food that Josh loves and has been inspired by. We are just as passionate about where our food comes from as how it’s served to you. By sourcing the region’s best ingredients and by bringing the kitchen out to you, we aim to create closer connections with our guests and the relationships we all have with the food we eat. When we come together to eat around a table, good things happen.

RESERVATIONS

We are pleased to offer reservations for dinner service. Reservations can be made via email. Email queries are returned between 4pm and 6pm daily.

Bookings are available up to 6 people, up to one month in advance (See below for parties up to 8 people). We are closed Sundays and Mondays.

Large Parties
Parties up to 8 people can be reserved at our chef’s counter or large round table. A 24 hour cancelation policy applies and a credit card is required to hold your spot. Please note we are unable to reserve large party reservations for weekday lunch or weekend brunch services.

Walk-ins are always welcome!
We set aside a portion of our dining room for walk-ins or guests who just want to pop in on the fly. If you didn’t see the reservation you were looking for, just come by and and we will accommodate you the best we can.

Private Events
Our beautifully built space, warmed by the hearth, is a special venue for celebrations. Our team looks forward to crafting a special experience for you and your guests, using the best ingredients of the season. However, due to our limited size, private events are on a case by case basis. Please contact us to share your vision with us and we will see if we can accommodate you.

MENU

Our menu changes often based on seasonality and chef’s whim.
shaved greens, cultured ricotta, pickles and blossoms 13
compressed melon, matsutake, spruce tip kosho, bay leaf, lemon balm broth 14
cauliflower, roasted romanesco, duck katsuobushi, hazelnut “dukkah” 12
clam crudo, celery, potato, smoked whey 15
marinated tomatoes, basils, roasted kombu dashi 15
dry aged ribeye tartare, nasturtium, shaved radish, sorrel vinaigrette 18
charred carrot, black garlic, chilies 13
charred eggplant agnolotti 16
potatoes koji buttermilk vinaigrette, salmon roe 14
livieto e pepe 15
cedar plank salmon 38
“bouillabaisse”, salmon collar, spot prawns, fennel rouille, grilled bread 38
pleasant view farms duck, fermented cherry 90
dessert
“ice cream sandwich” spent grain cookies, cherry pit ice cream, kombucha 10
zucchini cake blueberries, corn ice cream, candied squash blossom 9
caramelized white chocolate cake salted caramel, lemongrass granita 11

OUR SERVICE CHARGE POLICY

In lieu of gratuity, a 20% service charge is added to each bill. This charge is retained by “the house”, and 100% is distributed to our team in the form of wages and benefits. You have many options to dine in this city and we are grateful you chose us.

CONTACT
513 westlake ave n.
seattle, wa 98109

for general inquiries
info@vestalseattle.com

for reservations
reservations@vestalseattle.com

email josh
josh@huxleywallace.com

hours
tuesday-saturday 5pm-10pm

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we welcome your thoughts and comments and we look forward to seeing you.