Call us to book your table. +1 (206) 749-7070 Online Reservations
Our upscale, waterfront restaurant in Seattle 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 local restaurateur and celebrity chef, Ethan Stowell.

Hours

Breakfast
Monday – Friday 7:00 am – 11:00 am Saturday – Sunday 7:00 am – 9:00 am
Lunch
Monday – Friday 11:00 am – 3:00 pm
Dinner
Sunday – Wednesday 5:00 pm – 9:00 pm Thursday – Saturday 5:00 pm – 10:00 pm
Brunch
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

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

    Housemade Rigatoni with Seasonal Ingredients

  • Salmon in a black bowl.
    Smoked Wild King Salmon
  • Veal in a dark red sauce on a grey plate.
    Veal Osso Bucco
  • A waffle on a grey plate with huckleberries.
    Huckleberry Bubble Waffle
  • Pumpkin french toast.
    Pumpkin Spiced French Toast
  • Apple cardamom on a white plate.
    Apple Cardamom
  • Pumpkin spice latte panna cotta in a white bowl.
    Pumpkin Spiced Latte Panna Cotta

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

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.”

An asian chef in a grey apron.

Jeffrey Hunter

Executive Sous Chef
From film school to culinary school, Jeffrey Hunter leads the culinary operation at Goldfinch Tavern, an Ethan Stowell Restaurant. From Korea to Montana, Jeffrey has been a Seattle resident since 2013, cooking at various luxury hotels and restaurants. As Jeffrey refines the restaurant’s culinary direction, he sees opportunities to use his past influences as well as the inspirations from local ingredients and chefs to set the tone of dining and create a great guest experience.
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.

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