A refreshing expression of the Pacific Northwest conjured by Chef Josh Henderson, Scout sources a host of indigenous foods, like shellfish from Puget Sound, wild mushrooms foraged from the Cascade Mountains and grass-fed beef raised in the eastern farmlands.
Cocktails, oysters, charcuterie and roasted meats arrive tableside on a custom-built fleet of carts. At the restaurant’s intimate Chef’s Table, guests embark on a round-trip through the region, with 15-17 courses showcasing the area’s offerings. And for private dining, we’ve created a smartly deconstructed cabin for up to twenty guests. Serving breakfast, lunch and dinner daily.
For intimate private dining, we’ve created a smartly deconstructed cabin for up to twenty guests. (please call for reservations 206-682-4700)