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


Monday – Friday 7:00 am – 11:00 am Saturday – Sunday 7:00 am – 9:00 am
Monday – Friday 11:00 am – 3:00 pm
Sunday – Wednesday 5:00 pm – 9:00 pm Thursday – Saturday 5:00 pm – 10:00 pm
Saturday – Sunday 9:00 am – 2:30 pm
Happy Hour
Monday – Friday 3:00 pm – 5:00 pm Saturday & Sunday 2:30 pm – 5:00 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

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

    Red wine mignonette, lemon, peppercorn ice

  • A dish of fermented butternut squash, pomegranate molasses, roasted delicata squash, aleppo spiced walnuts, baguette

    Fermented Butternut Squash, Pomegranate Molasses, Roasted Delicata Squash, Aleppo Spiced Walnuts, Baguette

  • A pasta dish with creamy white cheese and a tomato sauce.

    Duck Ragù , House-made Buttermilk Ricotta, Burnt Orange, Oregano

  • Octopus, potatoes, artichokes, and peppers grilled on a plate.

    Salt Roasted Marble-potatoes, Grilled Artichokes, Pickled Jimmy Nardello Peppers, Taggiasca Olives, Warm Nduja Vinaigrette


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

    Weekend Brunch

    Join us for traditional bottomless mimosas and a three-course brunch menu.
  • June 14

    Wine Dinner Series

    Get closer to some of the best wines in Washington, Oregon and the world with the Wine Dinner Series. Each evening features the winemaker and chefs at your table for a truly memorable experience, paired with the culinary expertise of Restaurant Chef Jefferey Hunter in an intimate setting of 15 to 20. Join us June 14 with Benanti Winery from Etna DOC, Sicily, Italy, featuring Winemaker Antonio Benanti.
    Reserve Now

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

Meet The Team

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.”

a male chef with a white chef coat on.

Brian Doherty

Executive Chef
Brian Doherty is excited to be back with Four Seasons Hotels & Resorts, a journey he began in 1997 in Seattle when he joined the brand’s original location in the Emerald City. Brian has helmed kitchens at some of the leading hotels and resorts in Washington, Hawaii and California. As executive chef, Brian oversees all things culinary at Goldfinch Tavern, seasonal pop-up restaurants at the infinity pool, events and in-room dining. With panoramic views of Elliott Bay and the Olympic Mountains from the restaurant and event space, he has some of the best views in Seattle.
A woman in light grey chef clothes.

Danielle Grogan

Pastry Chef
During Danielle Grogan’s culinary studies, one of the rotation of stations was bread baking and desserts. It was a turning point, as her love and passion for pastry began. From the Bay Area in California to Washington D.C., Danielle has made Seattle home. Danielle’s works of art come to life through creative desserts for Goldfinch Tavern and masterpiece wedding cakes for discerning couples, to holiday dessert buffets and custom-themed welcome amenities. Guests have come to know Grogan’s nostalgic take on favourite desserts, creating new memories with her combinations of flavours and unique presentation.

More Dining Options