This Decadent French Dessert Makes You Feel Like Royalty
The queen of macarons introduces an extravagant French dessert
By Chelsea Lin July 19, 2019
This article originally appeared in the July 2019 issue of Seattle magazine.
This article appears in print in the July 2019 issue. Click here to subscribe.
If you’ve ever entertained a fantasy to dine like Marie Antoinette, you’re in luck: Lady Yum, the preeminent local purveyor of macarons, has opened a Pioneer Square sweets shop (116 S Washington St.; 866.523.9986) dripping in extravagance. Owner Megan Wagstaff has managed to create a space that includes gold, velvet, faux fur and wild prints with just enough exposed brick to honor the history of the neighborhood. The decor isn’t the only bold choice: Lady Yum is serving exquisite French entremets (in pastry terms, petite layered mousse-and-cake desserts, made in-house by pastry chef Felicia Yoder) here in addition to the signature macarons. We particularly loved the Dark Swan, a whimsical, decadent play on all things chocolate ($10), but your best bet is rallying your girlfriends and ordering a few to share—with Champagne, bien sûr.
Follow Us
Restaurant Roundup: Holiday Cheer at SLU BRU, StarChefs, and Kabul Closing
Here’s what was served up recently in the Emerald City.
Fusion food has an innate ability to bring us together. In the blending of two (or sometimes more) cultures, new perspectives are unlocked and we are all better for it. Esquire is in agreement, as the magazine has selected Lupe’s Situ Tacos, a Mexican-Lebanese taqueria in Ballard, as one of the 33 best new restaurants…
Counter Culture: Sansonina Ristorante Italiano
An Italian escape hiding in Renton.
Tucked just off Rainier Avenue, across from a Safeway, Sansonina Ristorante Italiano—which opened early in 2019—is the kind of place you drive past for years without noticing until you walk through the door. Once inside, the outside world dissolves, the hum of traffic fades, and suddenly you’re not in Renton anymore. You’re in a dimly…
5 Things to Eat in December
This month’s assignment: Take the pressure off.
There’s something about the end of the year that adds pressure to everything we do. Despite all the talk of holiday cheer and “merry and bright,” heightened expectations can bring a sense of weariness. We’re fretting over feasts and gatherings while working fervently to tie up loose ends—gifts, work, everything—with a pretty bow. Each month,…
Ahead of the Cut
How a tech-minded home cook turned years of tinkering into a chef’s knife powered by 40,000 vibrations per second.
Scott Heimendinger traces his love for knives back to college, when his dad taught him how to cook over the phone. By his junior year he had saved for his first real knife, a JA Henckels Santoku. Compared with the $9 IKEA knife he had been using, “it felt like a laser… things that used…