Driftwood is a family owned and operated market-driven restaurant located on Alki Beach in beautiful West Seattle. Our menu focuses on celebrating the Pacific Northwest through our hyper-seasonal, ever-changing menu. Careful sourcing and direct farm relationships translates to unbelievable quality and variety. We use familiar ingredients with interesting preparations, expert technique and bold flavors. We are passionate about our restaurant's vision and opportunity to dictate what is important: supporting local, eating what's in season and preserving for the future.
The Thursday July 11th "Eat Local First" Dinner will be in collaboration with our grower, maker, and farmer friends.
SOLD OUT
At Local Tide, we love the seafood around here so much, we wanted to make it better. First, by working with fishermen and women at the forefront of sustainability. Then, by dialing our process in the kitchen so the pure, satisfying flavors stand on their own. Slow food doesn’t have to feel formal. Fast casual doesn’t have to cut quality. As chefs, we love the old Roman idea, “Hurry slowly.” We take the time we need to thoughtfully select and prepare our ingredients. Then we serve them up in an easy atmosphere, right for any meal. Local Tide serves up a new take on the classics, plus a few surprises on our seasonal list. Everything is as sustainable as we can make it, because food that’s been properly cared for just tastes best.
The Tuesday 9th July Dinner will be in collaboration with the Puget Sound Restoration Fund and Imperfetta Natural Wine Shop.
Raised on a cherry orchard in Central Washington, chef, orchardist, and three-time James Beard Award semifinalist David Nichols honed his culinary skills in New York City before bringing his artistry to Seattle. Drawing inspiration from his family’s orchards (for which the restaurant is named), chef David’s dishes not only embody the essence of the American farm, but also underscore his commitment to the survival and legacy of small American orchards and the diverse communities they sustain. In 2024, Eight Row was nominated for the James Beard Outstanding Wine and Other Beverages Program list.
For the occasion, Chef David will present a multi-course feast highlighting Washington State fare with Mexican and Central American flavors, and, in doing so, pay heartfelt homage to the people integral to the cultivation and harvest of the orchards of Central Washington.
The Wednesday July 10th Dinner will be in collaboration with Michael Guittard from Descendant Cellars, the Evergreen United Food Hub & Alvarez Organic Farms.
Off Alley may be Seattle's smallest restaurant, with a rotating chalkboard style menu. Off Alley focuses on whole animal cooking, balanced with hyper local produce from small & independent farmers and sustainably sourced seafood. The menu changes often, with seasonality and availability, as do the beverage offerings that range from low-intervention wine, by the glass or bottle, to local beers, curated spirits, and several non-alcoholic options. The restaurant was featured in NYT’s list of “50 Most Exciting Restaurants” in 2022 and “Seattle’s Best Restaurants” in 2023, and Chef Evan Leichtling was nominated as semi-finalist in 2024 by the James Beard Foundation for Best Chef, PNW.
For the Bloomberg Green Festival Restaurant Series Dinner, Friday July 12th, we are designing an omnivore's tasting menu featuring our sustainability partner, Preservation Meat Collective, who will be present during the evening to talk about their efforts at encouraging sustainable initiatives with local protein farmers.
COMMUNION is a space where spirits, food, and culture collide. Our mission is to foster a closeness that attends a sense of belonging through culinary exploration and the celebration of our community. "Seattle Soul" cuisine is rooted in traditional American soul food, with innovations, improvisations, and riffs based on the experiences and influences of living in the Pacific Northwest. Chef Kristi's cooking style tells a story— culture, and the cross-pollination of neighboring communities. In Chef Kristi's words, "if you look deeply into the various neighborhoods within our city, you begin to understand the influences that made COMMUNION." In 2024, Chef Kristi Brown was nominated for James Beard Best Chef PNW.
On Friday July 12 we present ROOTS: From the Cascades to the Diasporas | A Chef Shenarri & Chef Kristi Pop-up with Bloomberg Green Festival.
Join us for an evening of exploring the PNW Cascades' bounties and the African Diaspora's rich roots.
We are delighted to be hosting Chef Shennari of the James Beard-nominated plant-based NYC restaurant Cadance and Ubuntu in LA.
We are partnering with the WA Farmland Trust and will donate a percentage of the proceeds to them.
Cadence is part of Overthrow Hospitality, a mission-driven, plant-based restaurant and bar group founded by Ravi DeRossi, who is also Co-Founder of Death & Company and a 2022 James Beard Award semi-finalist for Outstanding Restaurateur. With its motto “Eat. Drink. Start a Revolution.,” it is reimagining drinking and dining in New York through inclusivity, sustainability and compassion. A 2x James Beard Award Nominee, Executive Chef Shenarri Freeman is a graduate of the Institute of Culinary Education's plant-based Health-Supportive Culinary Arts program. Chef Greens is a Richmond, VA native committed to creating plant-based dishes that are fun and indulgent. Since opening her first restaurant (Cadence) in 2021, Chef Shenarri has been named a Forbes 30 Under 30 recipient, been nominated for Two James Beard awards, has been recognized by Esquire, New York Times, Michelin, Vogue, and so many more. Now, she is excited to be bi-coastal, leading UBUNTU in LA and Cadence in NYC as Executive Chef.
The Kitchen is viewed as a platform, which allows our chefs to continue mastering their craft, elevate their culinary skills, and continue to cook with a passion. We see no limits to what we can do at The Kitchen, because we don't see each other as competition. Chefs can freely use our platform to promote each other, and through their passion and creativity, we can continue to offer new pop up menus every day. Our goal is to continue rotating new chefs in on a regular basis and promote mutually.
The Kitchen will host two pop up dinners for the Bloomberg Green Festival Restaurant & Bar Series. On Tuesday July 9th, Chef Christopher Valle will present a Curative Cuisine: Sustainably Sourced menu. On Thursday July 11th, Chef Toru will present a menu centered around PNW sourced Japanese style Fermentation.
Wines by Bainbridge Vineyards. Award winning sustainable wines from our certified organic estate. Proudly B Corp Certified Since 2018.
Copine offers contemporary American cuisine and Northwest ingredients executed with classical French technique and attention to detail. Originally from Eugene, Oregon Chef Shaun McCrain returned to the Pacific Northwest after working in some of the best kitchens in the world, including those of Thomas Keller. Copine was the 2023 James Beard finalist for Outstanding Restaurant.
For the Bloomberg Green Festival Copine will be assembling a specially curated bar bites menu highlighting local and sustainable producers. Available on both Thursday July 11th and Friday July 12th.
SOLD OUT
Brady Ishiwata Williams, owner and executive chef of Tomo, is partnering with longtime collaborators and friends from WSU Breadlab to offer an exclusive, one-night-only, four-course dinner. This event will feature dishes made with specialty grains, buckwheat, and beans grown in Washington's most fertile valley, prepared with subtle Japanese influences. WSU Breadlab are plant breeders who bake. Through innovation and discovery, education and advocacy, the Breadlab is leading the movement to put nutrition and sustainability at the center of our conversation about food.
Tomo will present a dinner in collaboration with WSU Breadlab on Wednesday July 10th: Nurtured by Nature: A Culinary Journey Through the Skagit Valley with Tomo + WSU Breadlab.
Owned by iconic Seattle bar superstars Anu Apte and Chris Elford, Vinnie's Wine Shop and Cocktail Bar pours approachable natural wines and cocktails alongside fresh local Pacific Northwest Seafood.
For the Bloomberg Green Festival Restaurant & Bar Series, on Wednesday July 10th, Vinnie's will host a natural wine tasting led by our wine curator Angie Watkins. Includes charcuterie, hand picked cheese and pickled things, and a tasting of PNW focused natural wines.
Rob Roy is a classic cocktail lounge located in Belltown, Seattle. Our mission is simple: to provide an exceptional experience. From classic favorites to innovative creations, each cocktail is crafted with a focus on sustainable, fresh, and local ingredients by the team with care. Geek out with us or just sit back and relax. James Beard Nominated Classic Cocktail Bar, 2023, Best Bar Team 2022.
On Thursday July 11th for the Bloomberg Green Restaurant & Bar Series, Rob Roy will host a sustainable cocktail class. This class will focus on local ingredients and sustainable brands which we will be partnering with. Your ticket includes the class, two delicious cocktails, snacks, and a swag bag!
Life on Mars opened in June of 2019 in the heart of the diverse and creative Capitol Hill neighborhood of Seattle. The owners, longtime music industry veterans, wanted a place full of community, vinyl, incredible drinks, a sustainable menu, and the best staff in town. After 5 years we are still here bringing together the community through a plant-based sustainable cocktail and food program, with a large focus on No and Low ABV cocktails, live music and DJ’s.
Come join us for a night of delicious cocktails and sustainable plant based bites at Life On Mars! Whether you're looking for a regular, low, or no alcohol option, we've got you covered. Seattle Made Pathfinder will guide us through a mindful imbibing experience, showcasing local ingredients and eco-friendly practices. Your ticket includes unlimited options to try all three cocktails, tasty plant-based bites and music curated by KEXP Radio Host and Podcaster Albina Cabrera that will focus on environmental preservation, music from indigenous artists, and activists from across Latin America, as well as a collection of Latin beats that spans the continent and the global diaspora. This is a 21+ event with limited space, so secure your spot now!