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Introducing Eventide, an Outdoor Seafood Bar at Four Seasons Hotel Seattle

The highly anticipated summertime poolside bar is open for dinner for Hotel guests and locals
June 17, 2021,
Seattle, U.S.A.

Executive Chef Emmanuel Calderon’s affinity for seafood, sun and water merge this summer with the introduction of Eventide. The seafood bar at Four Seasons Hotel Seattle blends open-air dining and an elevated, dynamic atmosphere for dinner.

Perched above the beautiful tides of Elliott Bay, the name Eventide is inspired by the time of evening when the day ends and the sun sets. In Seattle, long summer nights mean more light and beautifully hued sunsets from which to enjoy while dining on local fare.

Calderon’s Pacific Northwest spin on the great seaside seafood bar features regional oysters, Alaskan king crab legs, local caviar, prawns, and two seafood platters, the Pacific Northwest and Eventide.

The “catch of the day” highlights fish using hyper-seasonal produce and is crafted by the culinary team infused with their favourite ways to prepare the dish, sharing memories and stories through flavours and presentation.

“After exploring Seattle and Pike Place Market, Eventide is the perfect end to the day,” says Calderon. “Select a Seattle caviar pairing with bubbles or enjoy one of our seafood platters with an ice-cold local draft from Fremont Brewing or San Juan Seltzer.”

“When you dive into the menu, you will find simply prepared food full of flavour with influences from my culinary background,” continues Calderon. The aguachile is made using one of Mexico’s favourite ways to prepare shrimp and Calderon modifies it using local ingredients. 

Through Labor Day, INFINITY pool + bar will be open exclusively to Hotel guests during the day, while Eventide is open to locals Monday through Wednesday, and Hotel guests daily. Reservations are required and available from 5:00 to 8:30 pm. Visit the Hotel online or following along at @FSSeattle.