Cascadia

This was the official website for the Cascadia restaurant in Seattle Washington. The restaurant is now permanently closed. When chef Kerry Sear closed Belltown's Cascadia to work for the luxury hotel chain, he broke the hearts of foodies everywhere.
The content below is from the site's archived pages.

There are places we go to feel special. There are places we go to feel right at home. There are places we go to celebrate once-in-a-lifetime events. And places we go simply because it's Thursday. Enter Cascadia.

Situated in Belltown - a downtown neighborhood of lofts, nightclubs and innumerable versions of Seattle's alternative house of worship, the coffee joint - Cascadia is the creation of Chef Kerry Sear and his wife, Heidi Grathwol.

Step inside and Cascadia becomes a respite from the elements when cloudy and cool, a celebration when sunny and warm. The space is at once intimate and grand, a place to enjoy the company of one or to share with many. There is music, modern and upbeat. Colorful flowers abound. And the one-of-a-kind "rain window" provides a dreamy view of the kitchen's activities. These are the sights and sounds of good things being created.

Sophisticated and open. Familiar and timeless. At Cascadia, the setting matches your mood. Whether a dinner for two or a party for more, the atmosphere adapts.

Cascadia Patio Dining available April – September.

From start to finish, drinks to dessert, Cascadia works with talented, accomplished and approachable individuals who understand that each table is different, each person unique.

When you meet Kerry, and there's a good chance you will, the first thing you notice is his smile. It is the smile of someone doing exactly what he loves to do. Irrepressible. Enthusiastic. Slightly mischievous. Which might explain the cotton candy machine in the open pastry kitchen.

Born and raised on a dairy farm in Warwickshire, England, Kerry apprenticed at Stratford-on-Avon de Vere Hotel. He later received international acclaim during 11 years with Four Seasons Hotels & Resorts in Vancouver, Toronto and Seattle.

Kerry's love of food, his love of the experience of food and of sharing that with others is visible in everything he does — from his hand sketching of the presentation of each dish right back to that smile. For Chef Kerry Sear, the fascination never subsides, his sense of wonder always apparent. Today, Kerry lives in Seattle's Queen Anne neighborhood with Heidi, his wife and co-owner of Cascadia, and their two boys, Sebastian and Oliver.

Food isn't about work. It isn't about rules. It is about the pure enjoyment of experiencing both the new and the familiar, and being surprised each and every time. Chef Sear brings together best-source ingredients from Northwest-grown herbs to seafood fresh from Pike Place Market a few blocks away, and from Midwest-raised beef to a robust sea salt gathered in France and infused with lemon right in our kitchen.

Carmelized spice rubbed wild king salmon. Fenugreek crusted spring lamb. Roasted fennel seeds and huckleberry syrup. Beef tenderloin grilled pure and simple. Some menu items change with the seasons, others remain like old friends. Start with your favorite cocktail or discover our signature alpine martini, and always, always save room for dessert. Your tastes. Your choice. Bring it on.

The mood is set. The service, smooth. The food arrives. Your senses react. Chef Sear allows each ingredient to speak for itself while harmonizing with others. The result is food you'll want to share, yet keep for yourself.

Whenever you hear people speak of "the place to be," this is that place — The Bar & Lounge at Cascadia. This is the place where you can bask in sunlight pouring through 20-foot high windows or enjoy our outdoor patio in summer. This is the place where you'll find our truly one-of-a-kind Alpine Martini complete with a handmade snowball. And yes — oh, yes — this is the place for Cascadia Miniburgers, cooked to perfection and served to order in ones, twos, threes, fives, tens — you get the idea. Keep them pure (classic beef hanger steak with Vermont cheddar) or go grand (bbq'd lobster, anyone?).

Come early or late. Happy Hour runs from 5:00 p.m. until 7:00 p.m., Monday through Saturday with food and drink also available for after-theatre and late-night dining. (Children are not allowed in the Bar & Lounge, but are most welcome on the patio when open.) With menus all its own and bartenders who know how to create the perfect martini, pour the perfect scotch and pull the perfect microbrew, yep, this is the place to be.

Sleek and modern. Quiet and comfortable. Personal and secluded. Elegance without arrogance. This is Private Dining. Stroll up the cherrywood staircase and enter a world all your own. Let the fireplace and fine art set the mood. Soak up the views of Elliott Bay. Celebrate. Entertain. Enjoy.

Featuring three-, four- and five-course menus, a diverse hors d'oeuvresmenu of hot and cold items, and wine recommendations from our sommeliers, Chef Sear and staff will deliver an unforgettable evening for business meetings, family celebrations or a casual gathering of friends. Available seven days a week, our Private Dining Room accommodates up to 20 guests for lunch or dinner and 30 for cocktails. Large groups can be accommodated in our main dining room while semi-private areas can provide even more options. We can arrange for every detail including flowers, place cards, parking, custom printed menus and more. Life is indeed good.

There are times and occasions when the usual table for two or four or eight isn’t enough. Never fear. Inside or out, intimate or lavish, a quiet lunch or a full-blown party for several hundred of your closest friends, Cascadia is here. Kerry and staff stand ready to create singular events by drawing on years of experience, service as smooth as a jazz quartet and Cascadia's extraordinary food. Create a menu specific to your event by choosing selections from one of our three-course, four-course or five-course menus as well as our hors d'oeuvres menu, and receive wine suggestions from our sommelier or select your own.

Cascadia’s 5,120 square-foot floor plan accommodates up to 120 guests for lunch or dinner. The restaurant is available for private parties and events seven days a week. Cascadia also caters off-site functions. Whether at the restaurant or elsewhere — from food to flowers, music to wine, parking to custom printed menus — Cascadia delivers personal attention to every detail. Tell us exactly what you need or simply what you want. The memories begin now.

More Background on Cascadia Restaurant

Cascadia Restaurant was once a celebrated fine dining destination in Seattle’s Belltown neighborhood, recognized for its sophisticated atmosphere, innovative Northwest cuisine, and commitment to exceptional service. Although the restaurant is now closed, its impact on the city’s dining culture and the memories it created for patrons remain significant.

Ownership and Leadership

Cascadia Restaurant was founded by Chef Kerry Sear and his wife, Heidi Grathwol. Chef Sear, originally from England, brought extensive international experience to the restaurant, having worked for the Four Seasons Hotels & Resorts in several cities across North America. His background in fine dining and passion for local ingredients shaped Cascadia’s identity and menu. The establishment operated as an independent, privately owned restaurant, distinguishing it from larger chains and other similarly named venues in the region.

Location and Setting

The restaurant was situated in Belltown, a vibrant downtown Seattle neighborhood known for its mix of residential lofts, nightlife, and coffee shops. Its central location made it accessible to both locals and visitors, with proximity to landmarks such as Pike Place Market and the Seattle waterfront. The building itself was described as historic, and the restaurant’s interior featured natural materials, modern design elements, and an inviting, adaptable atmosphere suitable for both intimate dinners and larger gatherings.

Awards, Recognition, and Popularity

While comprehensive lists of awards are not widely documented in current third-party sources, Cascadia Restaurant was frequently highlighted in local food guides and featured on Seattle culinary tours. The restaurant’s reputation was built on its commitment to quality, innovative menu offerings, and attentive service. Its popularity among food enthusiasts and industry professionals was evident in its inclusion in various “best of” lists and its role as a destination for special occasions.

Menu and Culinary Philosophy

Cascadia Restaurant was known for its focus on Northwest cuisine, emphasizing locally sourced ingredients such as fresh seafood from Pike Place Market, Northwest-grown herbs, and high-quality beef. The menu changed seasonally, allowing the kitchen to showcase the best available produce and proteins. Signature dishes included spice-rubbed wild king salmon, fenugreek-crusted spring lamb, and grilled beef tenderloin. The restaurant also offered a range of creative cocktails and desserts, with a particular emphasis on personalized service and memorable dining experiences.

The culinary philosophy at Cascadia was rooted in the idea that food should be both familiar and surprising, with each ingredient allowed to shine while harmonizing with others. This approach attracted a loyal following and contributed to the restaurant’s reputation as a place where guests could expect consistently excellent meals.

Bar, Lounge, and Private Dining

Cascadia’s Bar & Lounge was a popular destination in its own right, offering a relaxed yet sophisticated environment. The lounge featured signature cocktails, such as the Alpine Martini with a handmade snowball, and a selection of miniburgers available in various quantities. The space was designed to accommodate both casual gatherings and after-theater crowds, with a happy hour that ran from late afternoon into the evening.

Private dining options were also a hallmark of the restaurant. The private dining room, accessible via a cherrywood staircase, provided an elegant setting for business meetings, family celebrations, and special events. The room featured a fireplace, fine art, and views of Elliott Bay, and could accommodate up to 20 guests for seated meals or 30 for cocktail events. Larger groups could be hosted in the main dining room or semi-private areas, with full event planning services available.

Events and Catering

Cascadia Restaurant was equipped to host a wide range of events, from intimate lunches to large-scale parties. The restaurant’s 5,120-square-foot floor plan could accommodate up to 120 guests for lunch or dinner, and the staff was experienced in creating customized menus and handling every detail, from floral arrangements to custom printed menus. Off-site catering services were also available, extending the restaurant’s reach beyond its physical location.

Service and Atmosphere

Service at Cascadia was characterized by professionalism, warmth, and attention to detail. The staff was known for being approachable and knowledgeable, ensuring that each guest’s experience was tailored to their preferences. The atmosphere was described as sophisticated yet comfortable, with modern music, colorful flowers, and unique design features such as a “rain window” that provided a view into the kitchen.

Audience and Cultural Significance

Cascadia Restaurant attracted a diverse clientele, including local residents, business professionals, tourists, and food enthusiasts. Its central location and reputation for quality made it a popular choice for special occasions, business meetings, and casual outings alike. The restaurant’s commitment to Northwest cuisine and its role in promoting local ingredients contributed to its cultural significance within Seattle’s dining scene.

Press and Media Coverage

While specific press clippings are not extensively archived in current online sources, Cascadia Restaurant was featured in local newspapers, food blogs, and culinary guides during its years of operation. The restaurant’s innovative approach to Northwest cuisine and its elegant setting were frequently highlighted, and it was often recommended as a destination for visitors seeking a memorable dining experience in Seattle.

Known For

Cascadia Restaurant was known for:

Northwest-inspired cuisine with an emphasis on local, seasonal ingredients
Sophisticated yet welcoming atmosphere
Innovative cocktails and signature dishes
Exceptional service and attention to detail
Versatile event and private dining options
Central location in Belltown, close to major Seattle attractions

Insights and Specifics

Cascadia Restaurant stood out for its ability to balance fine dining with a sense of approachability. The restaurant’s design, with its mix of modern and natural elements, created a space that felt both elegant and comfortable. The kitchen’s open layout and unique features, such as the “rain window,” allowed guests to feel connected to the culinary process.

The restaurant’s commitment to local sourcing and seasonal menus reflected broader trends in the Seattle dining scene, where chefs and restaurateurs increasingly emphasize sustainability and regional identity. Cascadia’s focus on personalized service and memorable experiences set it apart from more formulaic dining establishments.

Examples of Dining Experience

Guests at Cascadia Restaurant could expect a multi-sensory experience, from the moment they entered the inviting space to the presentation of each dish. The menu’s seasonal changes ensured that repeat visitors always had something new to try, while signature items like the spice-rubbed salmon and Alpine Martini became favorites among regulars. The private dining room and event services made Cascadia a top choice for celebrations and corporate gatherings.

Legacy

Although Cascadia Restaurant is no longer in operation, its legacy lives on in the memories of its patrons and in the influence it had on Seattle’s culinary landscape. The restaurant’s emphasis on local ingredients, innovative cuisine, and exceptional service set a standard for fine dining in the city and inspired other chefs and restaurateurs to prioritize quality and creativity.

CascadiaRestaurant.com