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


Dunbar Room: 7 days a week, 7a – 11p
Bar: Sunday - Thursday, 7a-12a
Friday - Saturday, 7a-2a



In late April, the Sorrento Hotel debuts our new restaurant and bar, The Dunbar Room.

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

Contact us for parties of 6 or more.






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


Seth Caswell

Focusing on “locally derived, seasonally inspired” cuisine has been Chef Seth Caswell’s hallmark for nearly two decades.

Caswell first began cooking professionally in 1994, shortly after graduating from Vassar College with a degree in environmental studies and comparative religion. Caswell, who had been planning on becoming an environmental lawyer, uncovered his true calling during a ski-season baking job in Taos, NM.

After training in a baking and pastry program at Dubrulle Culinary Arts School in Vancouver, BC, Caswell set out for New York City. There, he cut his teeth with such luminaries as Jean-Georges Vongrichten, David Pasternack, and Dan Barber, from whom he learned the importance of technique, high-quality ingredients, and simplicity.

From 1998-2005, Caswell was Chef de Cuisine at the renowned East Hampton restaurant Nick & Toni’s. His work at Nick & Toni’s earned the restaurant three stars from The New York Times.

In 2005, Caswell made the decision to return to the Pacific Northwest where he immersed himself in the local food community. As Executive Chef at the Stumbling Goat Bistro, Caswell garnered accolades for his homey yet sophisticated dishes.

In 2010, Caswell opened emmer&rye in a restored Victorian house on the top of Queen Anne Hill to further his vision of “locally derived, seasonally inspired” cuisine.

Following a stint as Executive Chef of the Seattle campuses of Google, Caswell made the enviable move to Lummi Island, WA, as the chef of the Beach Store Café.  There he reveled in the island produce and pursued his vision for a sustainable culinary future.

As the Executive Chef of the Sorrento Hotel in Seattle, Caswell oversees operations of Dunbar Room, Fireside Room, Banquets and Wedding at the historic Top of the Town.