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Sound Hotel Debuts Spiffy New Euro-Bistro in Belltown

Featuring casual small plates, flatbreads, and cocktails

Stephanie Forrer/Currant

The Sound Hotel Seattle Belltown has thrown open its doors today on 4th Avenue, and along with it is a new restaurant, Currant Bistro, plating its first dishes tonight.

Serving breakfast, lunch, and dinner seven days, Currant is the primary dining option at the hotel, which is part of the boutique Tapestry Collection group, affiliated to Hilton.

It’s headed up by food and beverage director Jon Langley, who brings nine years of experience as a chef with the Heavy Restaurant Group (Purple Café & Wine Bar, The Commons, Meet the Moon, and Thackeray). With experience spanning fast casual through to fine dining, his most recent role was at now-closed Dexter Brewhouse. He’s joined by Leif Thornquist as chef de cuisine, who brings experience at the Edgewater and Thompson hotels, and Jesse O’Dell as sous chef.

Expect a menu centered around small plates, drawing on French, Italian, and Spanish influences — skipping the standard appetizer/main structure, the menu has sections for snacks, cheese, charcuteries, raw options, salads, flatbreads, and bread-based “tartine” section.

Without large-scale hoods in the restaurant kitchen and no gas, the menu keeps things straightforward and somewhat light (no fries here), explains Langley.

“It really starts with the ingredients and high quality product and not manipulating the hell out of them...elegance in simplicity, I’m not super big on tweezed out presentations where it takes twice as long to plate the dish as to cook.”

Stephanie Forrer/Currant

Some options that Currant is highlighting as its staples are a sardine toast option, with Spanish sardines on focaccia and a “pizza aioli”.

Flatbreads will stick to just three or four toppings: for example, a pancetta flatbread with figs, balsamic, gorgonzola, and walnuts. Sandwiches, a staple of the lunch menu (with some available to-go) will take the same approach, such as a mortadella option with olive spread, provolone and red onion on herbed focaccia.

Plenty of Pacific Northwest producers are being prioritized here: bread will come from Proven and Essential Baking Company, and cheese from Willamette Valley Cheese (among other providers).

Stephanie Forrer/Currant

A number of vegetarian options are on hand, too, and an on-site coffee shop will also do espresso drinks, tea, and pastries.

Over at the bar, Cristina Buenaventura (also the restaurant manager) is focusing on local spirits (Batch 206, Westland Distillery), with a mix of classic, dessert, and house cocktails, and wines will lean Northwest.

Stephanie Forrer/Currant

As for the space, it keeps things simple and sleek: granite floors with a few wooden touches, and lots of natural light.

The interior of Currant Bistro Stephanie Forrer/Currant

Currant Bistro is open at 2120 4th Avenue (ground floor) for breakfast/lunch from 6 a.m. to 3 p.m. weekdays and 7 a.m. to 3 p.m. weekends, and dinner from 4 to 10 p.m. Sunday to Wednesday and 4 to 11 p.m. Thursday to Saturday. Opening day (February 12) is dinner service only.

Currant Bistro

2120 4th Avenue, , WA 98121 (206) 441-7456 Visit Website