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Our upscale, waterfront tavern pays homage to the city’s pioneer days, providing a place for both travellers and locals to mingle over craft beer and cocktails, fresh-caught seafood and the simple-yet-delicious flavours of the Pacific Northwest. Named for the state bird of Washington, the American Goldfinch, the restaurant is a collaboration between Four Seasons Hotel Seattle and Ethan Stowell Restaurants. Celebrating and embodying the neighborhood culinary spirit in Seattle, Four Seasons partnered with Seattle native and multiple James Beard Award nominee, Chef Ethan Stowell. His highly acclaimed restaurant group has more than a dozen neighborhood restaurants in the city.

Hours

Breakfast
7:00 am – 11:00 am
Lunch
11:00 am – 1:00 pm
Dinner
Sunday – Wednesday 4:30 pm – 9:00 pm Thursday – Saturday 4:30 pm – 10:00 pm
Brunch
Saturday – Sunday 9:00 am – 2:00 pm

Signature Dishes

  • Beet & Dungeness Crab Salad on white plate garnished with tarragon
    Beet & Dungeness Crab Salad

    Watercress, gribiche sauce, tarragon

  • Hamachi Crudo slices of raw fish arranged in circle on plate with garnish
    Hamachi Crudo

    Pear, chervil, red onion, sea salt, lemon

  • Fennel-crusted halibut on pea vines, radish slices
    Fennel-Crusted Halibut

    English pea puree, wilted pea vines, radish

  • Half-shell oysters, lemon wedges on ice in silver platter
    Half-Shell Oysters

    Red wine mignonette, lemon, peppercorn ice

EVENTS

  • Saturdays & Sundays, 9:00 am – 2:00 pm

    Weekend Brunch

    Join us for traditional bottomless mimosas and a three-course brunch menu.

    Menu

Because our menu has an emphasis on fresh ingredients, sometimes you’ll see something different on the website from what you actually have in the restaurant. We can promise you that whatever you do have, it will be delicious.

Ethan Stowell Executive Chef and Restaurateur of Ethan Stowell Restaurants

The Team

A male chef in a dark grey apron and white chef clothes with candles behind him.

Michael Grande

Executive Chef

While many of us were still deciding our career paths, Grande’s started at an early age and his passion for all things culinary evolved into a life-long dream. Grande attended culinary school at Southern New Hampshire University and after completing degrees in Culinary Arts and Hospitality Administration, he started his journey into the hotel world. He has worked in various dynamic cities such as Boston, Washington DC, Scottsdale, and most recently in Sacramento where he was the executive chef for Hyatt Regency Sacramento, where he won several awards for his burger. Grande is also an avid reader, vinyl record collector, travel nomad, and gardener.

“Give my team great fresh local ingredients and let us make them special. Cooking comes from the heart and should be warm and inviting.”

Chef Ethan Stowell smiles in his apron

Chef Ethan Stowell

Seattle-native Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. He was named one of the Best New Chefs in America by Food & Wine in 2008 then chosen as a Best New Chef All-Star in 2013, and he’s been honoured with multiple James Beard Award nominations for “Best Chef Northwest.” His food philosophy revolves around simplicity and excellent local ingredients.

“I love the instant gratification you get from cooking; the intense challenge it provides, and how it has let me develop a deep appreciation for all sorts of ingredients.”

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