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Ultra-Fancy Circadia Has an Opening Date

Downtown gets a new fine dining restaurant later this month


Since Eater last covered forthcoming fine dining restaurant Circadia in March, the slightly-delayed project seems to have flown a little under the radar. But it could be one to watch once it opens officially on November 19.

First, there’s the top-notch team: Garrett Melkonian, former chef at Mamnoon and a James Beard Award semifinalist in 2015, will be Circadia's executive chef. Owners Jake Kosseff, an acclaimed sommelier and a former partner at Miller's Guild, and Jeanie Inglis, a business strategist for luxury wineries and startups, will certainly leave their mark, too.

The concept is a bit tougher to wrap one’s head around, with a press release promising "elegant yet clever interpretations of classic dishes drawn from a wide cultural range—King Pho with Lobster prepared tableside, Spot Prawns Thermidor with Crispy Head Crumbs, Inside Out Wagyu Ribeye Wellington, and plenty of caviar paired with great Champagnes." Circadia will apparently also be "inspired by the Hollywood and New York City eateries of the 1930s," and "joyfully combines old school glamour with quintessential northwest sensibilities."

Melkonian adds that "Circadia’s menu was created to bring a balance and symmetry of ingredients, flavors, textures and presentation to each dish, rather than following the mainstream trend of finding comfort through weight. We also wanted to bring some unexpected flavor profiles and tableside techniques to some very classic global dishes, to create a more interactive experience."

The restaurant will serve lunch and dinner in the main dining room. Here's a look at dinner:

Circadia Dinner Menu

Circadia/Official Site

And lunch:

Circadia/Official Site

Circadia/Official Site

For anyone who can't wait until November 19 to try the food, Circadia has put together a "Champagne & Caviar Society," whose membership gets you invitations to future special dinners and events including soft opening previews.

624 Olive Way, (206) 486-6428, website. Hours TBD.