The May Sunday Feast features all things foraged and found, from fiddlehead ferns to morel mushrooms, Saskatoon berries to green garlic. Chef Addam Buzzalini has a stellar seasonal feast planned for the dinner on May 1.
The April Sunday Feast is a true toast to spring, with nine courses of lamb accompanied by spring produce like snap peas, ramps, fava beans, and morels. Chef Addam Buzzalini has a divine seasonal feast planned for the dinner on April 3, complete with rhubarb semifreddo for dessert!
Dinner begins at 6pm and is $75/person—reservations are required, call 206.838.8008 to reserve your spot.
The February Sunday Feast is the perfect antidote to the chilly weather. Chef Addam has a warming meal of braised meats planned for the dinner on February 21. Dinner begins at 6pm and is $80/person—reservations are required, call 206.838.8008 to reserve your spot.
We will be toasting to love on Sunday, February 14 with special menus full of luxe celebratory dishes worth a toast of their own. There are ten restaurants to choose from, all offering lovely multi-course meals to share with a lover (or a friend.) More info and menus below…
Are you game for a private crab feast by Chef Joe and his culinary team? Enjoy an amazing night of delicious crab and wine in our private dining space.
Join us Sunday, January 24th for our first Winemaker Dinner with Chris Peterson of Avennia. Doors open at 5PM with hors d'oeuvres and wine with Chris. The four course dinner service beginning at 6PM (Guests can arrive any time between 5PM and 5:45PM).
Sunday Feasts start off with a bang in 2016: the January 3 feast is packed full of luxe lobster! Chef Addam Buzzalini has a killer meal planned to showcase the crustacean in a risotto, terrine, ravioli, and more.
We are celebrating the new year with special menus at all ESR locations. Join us in toasting the new year! Now taking reservations.
Chef Kyl and the crew over at Anchovies & Olives are putting on their lovely Festa dei Sette Pesci again this year. The traditional Christmas Eve meal will be held one day early, on Wednesday, December 23.
The last Sunday Feast of 2015 is all about Wagyu beef. Chef Addam Buzzalini has seven divine dishes planned to showcase the richly marbled meat. From tartare to ragu, meatballs to carpaccio, it’ll all be on the table for the December 6 dinner.