The EDG Architecture + Design-crafted, waterfront-facing space will boast an open lobby entrance that integrates the hotel with the restaurant, a center bar with textured tile and stone surfaces, and two private dining rooms, each accommodating 16. Amber, charcoal, and blue tones will predominate, designed to blend "like the city's reflection on Elliott Bay," according to the Four Seasons. Neutral décor will be nautically themed, partially inspired by ship timbers, and a dark oak wood screen will line the entry way.
Expect a lofty fireplace and views of the bay, the Great Wheel, and the Olympics from the dining spaces. During the mornings, the bar will be a barista station and in the evenings feature raw seafood. No more specifics on cuisine yet, but chef Joe Ritchie (currently at Mkt) is still lined up to run the kitchen. Last month, the Stowell team said to anticipate "a gorgeous selection of shellfish from the region, a top-notch burger, and a smattering of classic appetizers among modern Pacific Northwest dishes."
Look for an opening late spring for the still unnamed restaurant.