Goldfinch Tavern

Call us to book your table. +1 (206) 749-7070 Contact

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.

Weekdays 6:30 am – 11:00 am
Weekend Brunch
Saturday and Sunday 6:30 am – 2:00 pm
Weekdays 11:00 am – 2:00 pm
Daily 2:00 pm – 5:00 pm
Sunday – Thursday 5:00 pm – 10:00 pm Friday and Saturday 5:00 pm – 11:00 pm
Happy Hour
Sunday – Thursday 4:00 pm – 6:00 pm
Late Night
Sunday – Thursday Last Call 11:45 pm Friday and Saturday Last Call 12:45 am

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

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.

Joe Ritchie Chef, Goldfinch Tavern

The Team

Portrait photo of Chef Joe Ritchie smiling, in apron

Chef Joe Ritchie

Raised in Washington State’s Snoqualmie Valley, Chef Ritchie’s first job was harvesting local blueberries for 10 cents a pound. A childhood surrounded by dairies, orchards and rivers full of trout led him to enroll in and graduate from the Scottsdale Culinary Institute in 2001. Various jobs in well-known kitchens followed, including time with Jerry Traunfeld at both The Herbfarm and Poppy, Grouse Mountain Grill in Colorado and a stint at two Michelin-starred Cyrus in California. In 2013, Ritchie joined the Ethan Stowell Restaurant team to help open Mkt, before joining us as chef of Goldfinch Tavern.

“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.”


  • Sunday – Thursday, 4:00 pm – 6:00 pm

    Happy Hour

    Enjoy specials on wines by glass, beer on tap and house cocktails at Goldfinch Tavern. Pair your drinks with oysters or choose from more than a dozen favourites from the kitchen.

  • Saturdays and Sundays, 10:00 am – 2:00 pm

    Weekend Brunch Buffet

    Meet us at Goldfinch Tavern this weekend for bottomless mimosas and a brunch buffet filled with a seasonal assortment of light and fresh dishes both savoury and sweet, or opt for an a-la-carte entrée.

  • Trust the Chef

    At Goldfinch Tavern, you’ll taste a variety of seasonal dishes. The “Trust the Chef” tasting menu leaves the decisions up to our chefs. Dishes include a variety of highlights from the menu, as well as exciting, off-menu dishes featuring the latest ingredients from the Northwest’s latest bounty.

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