Goldfinch Tavern

The story

Crafted with passion, served with love

A Celebration of the Region

Named for Washington State's bird, the American Goldfinch, this restaurant inside Four Seasons Hotel Seattle is built around a simple idea: let the Pacific Northwest speak for itself. The concept grew from a partnership between Four Seasons and Seattle-native chef Ethan Stowell, a multiple James Beard Award nominee for Best Chef Northwest whose food philosophy centers on simplicity and fresh, local ingredients. The result is approachable yet sophisticated Pacific Northwest cuisine, backed by the service standards of one of the world's most recognized hotel groups.

The Kitchen Behind the Menu

Day-to-day cooking is led by Executive Sous Chef Jeffrey Hunter, with Pastry Sous Chef Danielle Grogan rounding out the team. Together they translate Stowell's philosophy into a menu that moves confidently between the raw bar and the butcher's block. Local shellfish anchor the table: PNW oysters arrive with a tapioca mignonette, Penn Cove mussels come in a garlic-chili cherry tomato broth, and the Goldfinch Chowder layers Dungeness crab, bacon, and clams. From the sea, cedar plank salmon and a halibut cioppino loaded with shrimp, calamari, and mussels represent the kitchen at its most regional. For those drawn to land, the Goldfinch Burger — American Wagyu, white cheddar, smoked onion marmalade, fennel aioli — has earned a reputation as one of the more serious burgers in the city, and the butcher's cut section runs from a 6 oz filet to a 28 oz bone-in ribeye.

Wine, Views, and the Full Day

The dining room looks out over Puget Sound, and the wine program has earned Wine Spectator's Award of Excellence — recognition that reflects the depth of a list featuring coveted bottles available by the glass. The restaurant also runs a Winemaker Series: intimate dinners of 14 to 20 guests, curated by Assistant General Manager Brianna Isabelle, where winemakers from Washington, Oregon, and beyond sit alongside chefs at the table.

Goldfinch Tavern runs from early breakfast through late dinner, with a weekend brunch and a daily happy hour filling the hours between. Private dining and event spaces extend its reach further. The combination of a serious wine program, a kitchen grounded in Pacific Northwest produce and seafood, and a room with water views makes this one of Seattle's more complete dining addresses.