Downtown Seattle, the perfect backdrop for a uniquely seductive food concept: SAZERAC, where the motto is "serious fun and damn good food."

Renowned Chef Jan Birnbaum succeeded in creating high-energy atmospherics at the 185-seat Sazerac - named for a potent New Orleans cocktail. A hit with Seattle's dining public since opening in 1997, Sazerac's open, high-ceilinged room, elevated exhibition kitchen and vibrantly designed interior - featuring handcrafted steel-frame chandeliers and distressed copper structures - make for a stylish destination.

Executive Chef Jason McClure combines Birnbaum's southern Louisiana roots with the true essence of the Northwest. Dishes like the Crispy Idaho Catfish, Pan-Seared Weathervane Scallops, Cider-Jalapeno Glazed Pork Back Ribs, and a variety of wood fired Simplicity Pizzas celebrate the marriage of these unique flavors and colors.

The restaurant team takes the integrity of technique seriously by transforming carefully selected ingredients into contemporary dishes, ranging from homemade charcuterie to crawfish and andouille sausage gumbo, from wood roasted gulf prawns to a special burger made with housemade pickles.