Place Category: Seafood
For over 20 years, Dahlia Lounge has been the epicenter of Seattle’s local, sustainable, and organic food movement. Opened in 1989, the Dahlia Lounge was Tom Douglas’ first restaurant and now considered the flagship with 12 other fine dining restaurants in downtown Seattle. The menu features “Fresh Tastes from the Market,” in addition to seasonal entrees inspired by Pacific Northwest ingredients such as Dungeness crab cakes and coffee braised beef short rib. Brock Johnson became Executive Chef in 2009, after working at Tom Douglas’ Lola (across the street). Along with other national accolades, Dahlia Lounge was nominated by the James Beard Association for “Best Restaurant” in 2006 and continues to be the quintessential Seattle restaurant experience.
A 20 % service charge is included on each check. The entirety of this service charge is retained by the company. Our valued service team receives competitive industry compensation including commission on sales, access to health insurance, 401K, and continuing education for career development. We are required by law to collect tax on the service charge. Thank you for dining with us, we appreciate it.
Menu subject to change on a daily basis
Menu and prices subject to change
daily 4:30pm-6pm in the barCOCKTAILS 8
cranberry mule vodka, cranberry, lime juice, ginger beer
hibiscus 75 hibiscus gin,lemon, sparkling wine
dark and stormy dark rum, lime, ginger beer
old fashioned rye simple syrup, bitters, orange twist
americano campari, sweet vermouth, soda
grapefruit margaritaWINES 7
white, red or proseccoDRAFT BEERS 6
dru bru pilsner
georgetown bodhizafa ipaCAN BEER 5
hales kolsch
moose drool brown