Goldfinch Tavern Celebrates First Birthday with a “Best Of” Tasting at four seasons hotel seattle

Published on : Tuesday, May 31, 2016 June 2015, Ethan Stowell Restaurants came back to downtown Seattle with the opening of Goldfinch Tavern at Four Seasons Hotel Seattle. To mark its one-year birthday, Chef Joe Ritchie and the restaurant team are celebrating with a Best of Goldfinch Tavern tasting on Wednesday, June 15, 2016 featuring a smorgasbord of favourite appetisers.


For USD 15 the Best of Goldfinch Tavern tasting includes: hamachi crudo; geoduck crudo; beet and dungeness crab salad; Dinah’s cheese bruschetta; dill fries and Taylor shellfish oysters. This is only available on the restaurant’s birthday from 4:00 to 11:00 pm. Also available are Happy Hour USD 1 oysters and USD 3 pints of Goldfinch Ale.


For the past year, out-of-town guests and locals have experienced elevated dining with simply prepared dishes created with fresh, Pacific Northwest ingredients. The renovated restaurant features a centre bar, expansive views of Elliott Bay along the length of the restaurant, an addition of a fireplace and banquet seating.


The cocktail menu, led by Tara McLaughlin, highlights a section dedicated to classics, while the house cocktails take local spirits and incorporate them into original concoctions.Guests can also enjoy the full dinner experience with Trust the Chef, an impromptu feast making use of exciting, seasonal ingredients not yet on the menu. Never the same dinner twice, the bespoke evening begins with a wave of four to six shared appetisers. The second course is either a pasta or fish dish, followed by an entrée course. Finally, end the evening on a sweet note with a decadent dessert.


Continue in the celebrations for the rest of the year by joining one  of Goldfinch Tavern’s Monthly Dining Series. These intimate dinners of up to 20 people bring guests closer to the food of the region through the eyes of Chef Joe Ritchie and his team. The menu is revealed the night of the event.


Source:-Four Seasons


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