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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.


7:00 am – 11:00 am
Thursday – Sunday 4:30 pm – 8:30 pm
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


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

    Weekend Brunch

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

Smiling Chef Manu Calderón wearing a white shirt and grey apron against a steel background

Emmanuel Calderon

Executive Chef

As a teenager growing up in the Mexican peninsula of Yucatan, Calderon discovered his passion for food. Earning his stripes, he began his career as a kitchen apprentice. He was recognized as one of the top 10 best young chefs from Mexico in the Joven Chef Mexicano competition before his career led him to work in various luxury hotels throughout Mexico. Prior to Four Seasons Hotel Seattle, he worked at Four Seasons properties in Santa Barbara, Dallas, Mexico City and Scottsdale, in addition to “task force” roles at the Los Angeles, Santa Fe, Baltimore and Costa Rica hotels.

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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