Shaker & Spear

“The crab avocado had amazing textures and flavors paired together.”

Cynth B.★★★★★

We dined here after flying in from Portland to enjoy Seattle for the day before flying back home in the evening after an event. Shaker + Spear made a strong impression. The menu is thoughtfully balanced. Seafood took center stage in our meal. The Ora salmon and Hokkaido scallops were standouts. Impeccably cooked. The sides also deserve attention. The roasted potatoes and brussel sprouts arrived generously portioned, crisp at the edges and tender within, layered with deep, savory flavor. An interesting use of nuts added texture and nuance throughout the meal. The herby, citrus-forward focaccia

Hon Lam★★★★

Super friendly staff that will greet you and seat you promptly. Very quick with the water and coffee too even for a weekend brunch crowd. If you want you can sit at the bar and see the chefs prepare your meal. Lots of good options for the brunch, I recommend the Southwest Hash and get duck on top. Strong coffee with lots of other beverages options including fresh juice. Very attentive staff that will kindly refill your ☕ asap. Thanks for fulfilling all my breakfast needs

Kenneth Baker★★★★★

First time at Shaker and Spear and won't be the last. Service was attentive and helpful. Food was fantastic. Drinks were delightful. The only complaint is that they were out of the whole fish entree option at 630pm, which I guess that means it was really good and popular. Otherwise, excellent place for fine dining.

J M (Texas Foodie)★★★

Went with coworkers here for dinner. Nice looking restaurant but that was it. To be honest, other than the sorbet I got for desert I didn’t really like anything and neither did my coworkers. We started with the crab cake, hamachi and one other appetizer. The crab cakes aren’t crab cakes but something like a crab salad you put on lettuce cups. Strange and quite honestly not very tasty. The hamachi crudo was just plain bad. It didn’t look appetizing and was very lemony with some weird crispy noodle on top. The third appetizer was the shrimp that were overcooked and on a curry sauce I did