November 28, 2022


World Travel Service

Contained in the New Restaurant at Seattle’s Fairmont Olympic Resort

Contained in the New Restaurant at Seattle’s Fairmont Olympic Resort

After over two years and $25 million in renovations, Seattle’s Fairmont Olympic Resort downtown unveiled its new full-service restaurant on April 8. Chef Thomas Cullen, who most just lately labored as an government chef with Ethan Stowell Eating places, says he intends to make the George the prime restaurant in Seattle.

From a restaurant design standpoint, there are few eating places within the metropolis that may compete with the vaulted ceilings, the zigzagging inexperienced, black, pink, and white marble tile flooring, and the big brass pendant lamp chandeliers within the eating room. And there isn’t a single different restaurant within the metropolis that’s had the design price range of the Fairmont Olympic lately. A lot of the funds for the $25 million renovation of the resort’s foyer and eating and consuming areas went to the George’s new design, created by Spanish structure agency Lázaro Rosa-Violán (the remainder went to renovating a bar that serves liquor, espresso, and snacks in the principle foyer space, a speakeasy behind a bookcase centered on high-end spirits, the resort’s ballroom, and the Shucker’s Oyster Bar and 4th Avenue Espresso Bar downstairs).

A ceramic plate with sliced white pieces of geoduck splattered with a green-hued oil and topped with slivers of red and green herbs or spices.

The geoduck sashimi at The George restaurant, served with yuzu and charred jalapeno oil.
Charity Burggraaf

A white ceramic bowl filled with whole shell-on prawns, mussels, and clams in an orange sauce, served with a side of bread.

Chef Thomas Cullen says bouillabaisse, a rouille-based French seafood boil, is tough to search out in Seattle outdoors of his restaurant.
Charity Burggraaf

Although Cullen admits his Pacific Northwest-French menu, which employs one of the best substances from native farms, ranches, and fisheries, doesn’t convey something revolutionary to Seattle’s eating scene, he says you don’t essentially have to do one thing new to be the “prime” restaurant within the metropolis; as an alternative, he’s making an attempt to realize unparalleled breadth in his menu, with pasta dishes, sashimi, and different uncooked dishes, enormous seafood boils and towers, dry-aged steaks, and extra.

Cullen is especially enthusiastic about geoduck — a quintessentially Seattle meals that he says nonetheless doesn’t make it onto a number of menus outdoors of the Chinatown-Worldwide District, in all probability due to its giant, probably off-putting form. On his menu, the huge, candy clam will probably be served as sashimi with white shoyu, yuzu, charred jalapeño oil and puffed rice. It’s going to even be a part of his seafood tower, accompanied by Dungeness and king crab, oysters, prawns, mussels, clams, and salmon stomach, which he claims is Seattle’s most luxurious. Past his entrees of salmon, halibut, and diver scallops, a rotating collection of a few dozen native oysters, and a super-crispy grilled octopus with tangy mustard sauce, the opposite scene-stealing dish is a bouillabaisse made with mussels, clams, scallops, prawns, and seasonal fish. Cullen says this French rouille-based seafood boil is tough to search out in Seattle.

“I’m a seafood-forward form of man. Seattle…all the pieces you want about seafood comes from right here,” he says, speaking in regards to the area’s oyster, muscle, and clam farms and the wild fish within the close by ocean.

A grilled bone-in ribeye steak topped with onion rings with a grilled eggplant dish on a plate next to it.

The 32-ounce dry-aged ribeye steak at The George comes from Carman Ranch, the identical ranch chef Renee Erickson works with at her nationally-acclaimed steakhouse, Bateau.
Charity Burggraaf

However Cullen is equally happy with his beef. He’s sourcing steaks from Carman Ranch, which focuses on sustainable, grass-fed-and-finished beef (the identical ranch Renee Erickson works with at Bateau and The Whale Wins). Like Bateau, he dry-ages them to mellow out the herbaceous notes current in grass-fed beef, which many diners, used to consuming mass-produced beef fed with grain, aren’t aware of. The bone-in sirloin is served with French fries and a easy bone-marrow aioli to let the meat shine with out embellishment. He’s additionally serving a -ounce ribeye, an enormous chunk of meat to share, with a daring black truffle sauce to match the richer taste of the ribeye.

On the drinks aspect of issues, there are over 20 wines served by the glass, a formidable quantity for any restaurant, together with cocktails, just a few beers on faucet, and mocktails.

For now, the restaurant is serving dinner day-after-day in addition to Monday, although weekday breakfasts are beginning April 14, and weekend brunches are beginning April 16. Cullen says the purpose is to finally serve a few of Seattle’s finest meals always of the day.

The George is positioned in Seattle’s Fairmont Olympic Resort at 411 College Road. It’s open 5 to 9:30 p.m, Tuesday via Thursday, and 5 p.m. to 10:30 p.m. Friday and Saturday.