James Beard Award-nominated chef Ethan Stowell and Four Seasons Hotel Seattle have joined forces to launch the chef’s latest restaurant, a farm-to-table concept called Goldfinch Tavern. Led by Chef Joe Ritchie, the restaurant highlights simply-prepared Pacific Northwest specialties, including regional seafood. Menu highlights include hamachi crudo with taggiasca olives, horseradish, red onion and chervil to garlic crusted Alaskan halibut, the Goldfinch Tavern burger; beet and Dungeness crab salad; king salmon tartare and wagyu eye of ribeye with watercress and porcini mushrooms. The variety allows for several plates to be shared family-style, or one can order as a coursed meal.
Like the cuisine, the cocktail and wine lists are Northwest focused, and the cocktail menu focuses on classics and house infusions with locally sourced garnishes and juices pressed fresh daily.
We can’t wait to try this casually elegant concept!
