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About this business

  • Cuisine
    Mexican
  • Website
    coainseattle.com
  • Price
    $$$$$
  • Hours
    Sun Closed
    Mon-Thu 2:00 PM - 10:00 PM
    Fri-Sat 2:00 PM - 11:59 PM
  • Cuisine
    Mexican
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Delivery
    No
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Show Less

Tips

250

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kaye o.
Verified
Report | 2 months ago
We enjoyed the food and the ambiance of your restaurant and the service was excellent!
Todd N.
Verified
Report | 2 months ago
Bring some friends and order pitchers of margaritas.
Dennise F.
Verified
Report | 3 months ago
Try the street tacos....or ANYTHING with their mole sauce!!
Karen N.
Verified
Report | 4 months ago
Their enchiladas verde were outstanding!
Aziz K.
Verified
Report | 4 months ago
Great service and food
Jim D.
Verified
Report | 5 months ago
Great food in cozy dining room.
Sidney R.
Verified
Report | 5 months ago
Try the taquitos....nice presentation and tasty, too. Service was welcoming and gracious.
Paul R.
Verified
Report | 5 months ago
My only criticisms are that it is pricey for their serving sizes. Also, the food is served on strange messy plates.
Derrick H.
Verified
Report | 5 months ago
Delicious fajitas and chipotle shrimp :)
Geoff H.
Verified
Report | 5 months ago
Don't try to use the "4 person Groupon" with 2 people. They will turn you down.
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From Our Editors

Chef Luis Fernando Castro grew up cooking homestyle Mexican cuisine alongside his grandmother. Though he loved her traditional recipes, he constantly sought out new ways to refine their flavors and presentation, cultivating an attention to detail that's still apparent in the food he makes today. In 2011, the Seattle Times praised his restaurant, COA Mexican Eatery & Tequileria, for its dedication to handcrafted cuisine: “you won't find the stereotypical chain-restaurant fare here … some entrees will be familiar … but they'll be made with care, from scratch.” In line with this acclaim, Chef Castro's staff hand mixes orders of guacamole and blends mole in-house from 30 ingredients. For traditional accompaniments to meals, the servers can recommend pairings with any of the 60 hand-selected tequilas behind the bar, which include clean silvers as well as robust añejos.

By contrast, chefs adopt a more modern approach to presentation, sending out clean, composed plates garnished with softly flickering holograms of cilantro. This sleek sensibility extends to the dining room's decor as well. The neutral-toned walls remain relatively empty with the exception of three large photographs that depict a jimador surveying his crop of blue agave. Cylindrical pendant lamps help illuminate the space, although the large front windows allow ample amounts of natural light to flood the room.

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