After a brief four-week closure, Seastar Restaurant and Raw Bar is reopen. Seastar, which celebrated its 15th anniversary last spring, underwent a complete rebuilding of the interior, from the studs up. The new space showcases a rich, warm color palette throughout to create an overall aesthetic that feels comfortable and more casual with a sophisticated, contemporary edge. Dramatic new features include a new and immersive Raw Bar dining area, stunning temperature-controlled floor-to- ceiling glass enclosed wine storage and the addition of intimate dining spaces.
With the redesigned interior, guests will notice a revitalized menu to include all-time favorite Seastar
classic entrees with a greatly expanded menu that includes smaller ‘tastes’, a more diverse raw bar offering and
substantial wine selections added to Seastar’s award-winning program.
“A tremendous amount of planning went into the creation of our beautiful and comfortable new
environment. We also had fun developing the new tastes menu that will allow guests to mix and match
a variety of dishes to customize their dining experience,” said Chef John Howie. “The final result is a
source of great pride for us and I’m excited to see our guests’ reactions.”
Reinvention of the Space
During the month of July, Seastar was completely transformed from the studs up, a feat that required four
years of careful planning and preparation by Chef Howie, his Seastar team and BOX, a commercial interior
design firm from Vancouver, Canada specializing in hospitality interiors.
The new color palette includes different hues of light and dark blue with grey, and a striking use of black
and white granite throughout the new bar. The iconic Raw Bar was re-constructed to provide a more immersive
dining area and interactive experience between chef and guest. The Raw Bar’s sushi display case lines the
interior perimeter of the seated area to visually tempt diners with the freshest seafood available.
The custom reception area was reconfigured to include a comfortable sitting area with a marble and
shark-skinned leather host desk and accented with a collection of vintage brass crabs. The dining room interior
walls are lined with steel blue and grey metal “fish scales”, and two temperature controlled floor-to- ceiling wine
jewel boxes that create a stunning visual statement.
Seastar Restaurant and Raw Bar, which encompasses 7,800 total square feet, successfully retained its
original number of seats – and actually added one additional seat– for a capacity of 225 guests. New intimate
dining spaces will accommodate larger parties, including a community table with beautiful white granite inserts
situated between the glass-enclosed wine storage and the restaurant’s floor-to- ceiling windows.
New Tastes, Entrees and Raw Bar Menu Expansion
Seastar Restaurant and Raw Bar, recognized as the Pacific Northwest’s premier destination for seafood, is
relentless about continuous improvement, so it’s no surprise to see new additions and changes to the menu. The
inclusion of smaller, shareable plates allows guests to embark on a uniquely communal tasting tour of items from
the sea and from the land representing various culinary styles and geographies. Some of the new ‘tastes’ include:
- Shrimp Shumai with shiitake mushroom, scallion, ginger and soy
- Abalone with white wine, clam juice, lemon butter, capers
- Escolar with citrus Ponzu, garlic crisps, yuzu tobikko, scallion
- Wagyu Meatballs with mushroom and foie gras infused veal demi
- Grilled Kalbi Sirloin with green papaya salad, macadamia nuts
Guests preferring a traditional fine dining experience will appreciate the large selection of Seastar classic
entrees, including Cedar Plank King Salmon and Ancho-Chili Smoked Steelhead, along with new dishes,
- Tempura Lobster with fingerling potato salad and saffron-caper- tarragon sauce
- Daily handmade pasta selection, offered in both a taste and an entrée
The Raw Bar menu features a greatly expanded selection of seasonal sashimi and sushi including new
specialty maki and nigiri styles. The Raw Bar chefs will showcase a variety of seasonal fish each day, along with
unique preparations, like the seared Japanese “A5” Wagyu beef served nigiri style, and vegetarian options such as
‘Abokado’ nigiri with yuzu-citrus zest and unagi sauce or the ‘Poruchini’ mushroom nigiri. As before, the Raw
Bar will serve the region’s best oysters and shellfish, as well as several new seasonal crudo, ceviche and poke
offerings to choose from. Additionally, Seastar has added house baked breads and rolls to the menu.
Expanded Wine Program Includes 275 New Selections
The addition of new wine rooms and varietal specific temperature storage has changed the cellar from a
purely functional component in the restaurant to one that guests can truly experience. Two environmentally
controlled wine rooms were constructed in the heart of the dining room to showcase the restaurant’s award-
winning wine selection, and to allow the sommelier team to serve guests more efficiently and serve wine at the
The additional wine capacity allowed the expansion of the wine program to include 275 new wine
selections for a total of approximately 750 wines, including verticals from the following producers: Aubert, Peter
Michael, Williams-Selyem, Rochioli, Kosta Brown, Kongsgaard, Marcassin, Comtes de Georges Vogues and
Bruno Clair. Seastar offers unmatched selections in terms of diversity, depth and breadth, and is one of the most
respected wine programs on the West Coast.
We are very excited about the upgrades and think you will be too. Please join us soon to experience all that Seastar has to offer.