Located on the site of what was a tackle and bait shop in the 1930s, All Water Seafood & Oyster Bar draws inspiration from the materials and tools once sold here. The new concept celebrates Seattle’s maritime industry, which you’ll see everywhere from the portraits of fishermen to the articulated shelves. With details like worn wood and white brick, the rustic design evokes the simplicity of a fishing boat plying the seas for a fresh catch.
With Executive Chef Benjamin Closson at the helm, you can expect a menu that reflects the seasons, as well as the bounty that is Pike Place Market — at more than 110 years old, one of the longest-running markets in the country — located just down the street. From boat to plate in less than 24 hours, each elegant dish is one to be savored.
Closson’s philosophical focus in the kitchen is on creating dishes that are seasonal and locally sourced from small farmers, fishermen, and foragers. He showcases the natural beauty in the product (color, shape, texture) by not overly processing, which creates a “rustic refined” style to his food. His cuisine is unique in that it showcases the natural beauty of food with freshness, flavor, and textures. Closson is committed to local resources, sustainability, and seasonality throughout the hotel menus. He sources his products from Nerka and Duna Fisheries, Loki Fish, Foraged and Found Edibles, Tonnemaker Family Orchard, Kings Garden, Seattle Caviar, Hama Hama Shellfish, Baywater Shellfish, Taylor Shellfish, Grand Central Bakery, Tall Grass Bakery and Olympic Mountain Ice Cream.
Monday – Friday: 7:30 AM – 10 PM
Saturday – Sunday: 8 AM – 10 PM