After months (and months) of construction, and months (and months) of wondering what it would be like, the Four Seasons Hotel Seattle and Ethan Stowell have now opened the Goldfinch Tavern. Named for Washington’s state bird, the Goldfinch Tavern offers simply prepared Pacific Northwest cuisine made with premium local ingredients. Open for break, lunch, dinner, weekend brunch, and daily happy hour, the restaurant has floor-to-ceiling windows framing great views of Elliott Bay, the Seattle Great Wheel and the Olympic Mountains.
While I haven’t sampled the menu yet, a quick look at the dinner menu reveals a nice selection of seafood and beef, served in a shared, family-style manner. If you’re not the sharing type, order in courses, and keep all the delicious choices to yourself. Appetizers are priced from $4, entrees from $17, and sides are $8.
The wine and cocktails list are have a decidedly Northwest focus that augment the traditional classics. Fresh ingredients are sourced locally, juices are fresh pressed daily and garnishes are prepared with each order. In honor of Martini Day, June 19th, The Goldfinch Tavern shares this recipe for the American Goldfinch Martini (their take on the classic Vesper Martini). While precise measures are confidential, try playing with the reciped until you get it right. Or head to the Goldfinch Tavern and watch it being made.
The American Goldfinch is made with: Capitol Vodka, Citizen Gin, Cocchi Americano, and Sibona Camomilla. Garnish with an expressed lemon peel.
Photo and recipe courtesy of the Goldfinch Tavern and Four Seasons Hotel Seattle.
- Capitol Vodka
- Citizen Gin
- Cocchi Americano
- Sibona Camomilla
- Mix ingredients and shake.
- Pour into martini class and garnished with an expressed lemon peel.