When it opens downtown, the Thompson Seattle hotel, slated for May 2016, could be worth a visit for its sweeping views of Puget Sound alone. But the luxury venue adjacent to Pike Place Market at 110 Stewart Street will also have major culinary draws in the form of a restaurant called Scout and an indoor-outdoor rooftop bar and lounge called The Nest, both of which are overseen by Josh Henderson and his prolific Huxley Wallace Collective.
From breakfast through dinner, Scout, with its "whimsical, yet smart design," will be "anchored by an oversized chef's table serving multi-course, highly local food that is indigenous to the region," according to a press release. Groups of up to 20 can also reserve The Cabin, "a modern, glass-encased private dining room," or the world's loosest interpretation of the word cabin.
The Nest, occupying a 3500-square-foot space that should seat 70-plus, will have table and bar seating, indoor and outdoor space, and huge floor-to-ceiling windows so even in the colder months guests can admire the mountains in the distance.
The lounge will offer seasonal small plates, and its drink menu will have some overlap with the restaurant's. The company said the rooftop bar will focus on batched- and barrel-aged cocktails as a nod to the way a kitchen operates, allowing for enhanced efficiency and "to control the flavor of the cocktail so a guest is able to experience a carefully crafted cocktail time and time again."
Even more intriguing for those whose major decisions in life boil down to "neat or on the rocks" is the promise of specific styles of ice to accompany those batched cocktails. A spokesperson for Huxley told Eater various types of water will be used to create hand-chipped clear ice in different shapes and sizes, infused ice with different juices and spirits, and transitional ice that changes over the length of drinking.
Sadly, despite the existence of a water sommelier in America, The Nest won't feature an ice sommelier. Beverage director Jon Clark will be in charge of all drink decisions, though, so maybe he can work his way up to that title.