Food & Drink

As the oldest boutique hotel in one of America’s great dining cities, the Sorrento has held a gold standard for food and drink since the days when “farm-to-table” was a foregone conclusion. We feature three distinct hospitality areas, each on the ground floor, open to guests and the public and also available for private parties and events.

The Dunbar Room is our full-service dining room, a refined but casual restaurant that’s equal parts upscale European bistro, all-American steakhouse and Northwest seafood bonanza. The Dunbar’s full dinner and cocktail menus are available in the Fireside Room, the piano-lounge-in-the-round adjacent our lobby. And beginning in summer 2015, the Garden in the hotel’s front courtyard will offer the Dunbar’s full menu for dining al fresco in Seattle’s perfect summer weather.

Dunbar Room


Monday - Saturday
Breakfast: 7a-11a
Lunch: 11a-5p
Dinner: 5p-10p

Brunch: 7a-2p
Dinner: 2p-10p

Mon-Thu 10:30am-12am
Fri- Sat 10:30am-2am



Early last century it was a billiards hall. After World War II it became the Grill Room, a Filipino restaurant decked out in pukka shells. From the 1980s into the mid 2010’s it was known as the Hunt Club, a dimly lit den of rich food and strong drink. For its latest incarnation, we’ve drawn from yet another era of our storied history.

From 1961 to ’64, the Sorrento dining room was known as the Dunbar Room. We’re proud to restore the name and begin a new chapter of the Sorrento story with a new menu and new team featuring head chef Seth Caswell and hospitality specialist Jared Meisler.

With the Dunbar Room, Caswell and Meisler have created a relaxed, refined environment in a bright but cozy space reminiscent of a Parisian train-station bistro or midtown Manhattan café. As the bustle of the hotel carries on outside, the Dunbar remains a sanctuary, relaxed in attitude but attentive in service. Our dinner menu features the freshest Northwest seafood pulled from the Puget Sound and the Pacific, grass-fed beef and sustainably raised pork and poultry, and produce sourced from farms across Washington State. Our bar list emphasizes our favorite local wines, beers and spirits—plus our own house-made amaro—alongside preferred liquors and vintages from around the world. Ours is a modern twist on classic cocktailing, representing a variety of strengths and styles.

The Dunbar room is both destination restaurant and neighborhood clubhouse, a special place for any occasion.


Restaurant Reservations

Reserve a spot for Breakfast, Lunch, or Dinner

Party Reservations

We accept small and large reservations in our dining room, bar and Fireside Room.
For table reservations, birthdays, parties, and events please call (206) 693-3767 or click below.





Happy Hour


Fireside Room


Sunday – Thursday, 7a – 12a
Friday – Saturday, 7a – 2a



a gathering place

The depth of character found in the Sorrento’s Fireside Room can’t be manufactured; it’s gotta be earned. Swathed in ochre mahogany paneling, furnished in eclectic midcentury-modern, outfitted with a baby grand piano and encircling a wide, octagonal central column, the Fireside Room is a throwback to more elegant times. During the day, it serves as a luxe office space, with power outlets, WiFi, and coffee and tea service for small meetings. Evenings bring cocktail hour at our bespoke Fireside Bar, the occasional jazz-piano performance and, with cooler temperatures (what we in the Pacific Northwest call “nighttime”), a roaring fire in the fireplace.


Afternoon Tea

Our white linen tea service features assorted sweets, fresh baked pastries, specialty sandwiches & canapés, and teas (of course!). Plus a curated selection of sparkling wines and tea-inspired cocktails.

$34, kids under 12- $15
Every Sunday from 12 Noon to 2:45 pm.

Advance reservations are required: 206.343.6156


Afternoon Tea

Gift Cards

One size does not always fit all. Give the gift that offers recipients a unique experience. Let us treat your someone special with personalized attention and care. The Sorrento Hotel gift card can be redeemed for products and services at the hotel.

Purchase a Gift Card


Seth Caswell

For over 20 years, Chef Seth Caswell has cooked all over the US in almost every type of kitchen, from trendy New York restaurants to tony Hamptons eateries, from ski-town bakeries to neighborhood bistros, from a tiny café on Lummi Island to the bustling Google campus in Kirkland—not to mention his own renowned venture, Emmer & Rye on top of Seattle’s Queen Anne Hill. He brings all this experience to the Dunbar Room, the Sorrento’s fresh take on the traditional full-service hotel restaurant.

Working closely with hospitality specialist Jared Meisler, Chef Caswell has developed a menu that suits its setting, focusing on classic dishes prepared with carefully sourced ingredients.

“You come to the Sorrento and sense history,” Caswell says, “so I want to make sure we’re giving respect to the past. We’re not trying to push boundaries with what we’re doing. The food is very approachable.”

Caswell makes the most of his longstanding ties to local farmers and fishermen by highlighting Washington State’s excellent produce and seafood. As former president of the national food-education nonprofit Chefs Collective, he knows that that sometimes most sustainable products come from beyond your backyard.

“Like everyone in else in Seattle does, I could source my meat locally and put the farmer’s name on the menu,” he says. “But I’m in a hotel that does volume and my local producer won’t make enough to have a consistent menu. So I found Niman Ranch, which is a collaborative of likeminded farmers with high standards.” All of Niman Ranch’s meats are free-range, naturally fed and antibiotic-free.

“If you think about it you can connect the dots: This menu has a bunch of sustainable products on it,” Caswell says. “That’s something I’ve been able to do because of the time we’ve taken to consider the menu.”

As thoughtful as the menu is at the Dunbar Room, Caswell isn’t afraid to lighten up. Each dish is aimed at guests staying for extended periods and enjoying multiple meals, as well as Seattleites looking for a memorable dining experience.

“We didn’t make the food totally serious, fine dining at its finest,” Caswell says. He cites the “secret burger,” which is not-so-secretly listed right there on the menu, and the “crae-crae Sundae,” an “obscene” dessert item with three scoops of ice cream, homemade chocolate, butterscotch and blueberry sauces, homemade marshmallows, whipped cream and bananas. “See?” he laughs. “We have a sense of humor.”

In another nod to legacy, Caswell follows several of his mentors as head chef at the Sorrento. By doing so he takes unique position within the tight-knit, world-class community that is the Seattle dining scene.

“Local chefs are more creative now because we’re challenging each other, sharing a lot of the same purveyors and putting our personality onto the dishes we’re creating,” he says. “At the Dunbar Room, we have all the amenities of a grand hotel but we’re personalized and able to make personal contact with people. We want this to be a cultural hub, and so much of that conviviality comes from good food and good drink.”